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RED BANK: TWO HOMEWARE SHOPS CLOSING

Pickett & White, operating at 15 Broad Street for just a year, plans to close, an employee tells Churn. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn small

Two home-themed retail shops that have operated in downtown Red Bank for only about a year are calling it rolling up their welcome mats, redbankgreen‘s Retail Churn.

One specialized in home decor, while the other staked its claim on marinades, sauces and household tchotchkes with a southern American flavor.

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WHAT’S FOR LUNCH? WAWA’D YA THINK?

110516wawa5Wawa’s Italian hoagie. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Long before a video espousing a similar message (albeit with coarser language) went viral this week,
several PieHole fans strongly urged us to include Wawa in our eternal quest for superior subs.

One eyebrow raised in deep skepticism, we decided to bite, and paid a visit to the ubiquitous convenience chain’s store on Bridge Avenue in Red Bank.

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RED BANK: BOWLING FOR FOOD DOLLARS

The scene at the newly opened Playa Bowls last Friday. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn small

This edition of redbankgreen‘s Retail Churn has news on three downtown eateries: one that’s doing gangbuster business, one that got a recent makeover, and one that’s calling it quits.

Details follow…

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WHAT’S FOR LUNCH? A SUPER SUB AT ELSIE’S

The #15 Italian sub from the 58-year-old Elsie’s Sub Shop in Red Bank.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

On a visit to Elsie’s Sub Shop in Red Bank back in September, PieHole met Michael Mullins, a retiree from Middletown now living in Arizona. Whenever he returns to his Monmouth County roots, he told us, he makes a point of stopping at Elsie’s.

“In 1959, I’d take the bus down to the Carlton Theater [now the Count Basie Theatre] from Middletown. Back then the bus was ten cents,” he said. “Before I caught the bus to go home, I’d stop at Elsie’s for a number five,” or a turkey-and-cranberry-sauce sub.

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RUMSON: SALT CREEK EVENT TO BENEFIT 180

Left to right: presenting the flag in preparation for the annual Salt Creek Grille wine and martini tasting benefit are Lynn Lucarelli, 180 Director of Development; Robert Fouratt, 180 Board President & Managing Partner of The Curchin Group; Cindi Westendorf, Program Cooridinator of 180’s Amanda’s Easel Creative Arts Therapy Program; Anna Diaz-White, 180 Executive Director; Robin Fitzmaurice, VP Two River Community Bank (Presenting Sponsor); Rob Habel, Beverage Manager; Steve Bidgood, Co-Owner, Salt Creek Grille and Mark Shopene, General Manager. (photos by McKay Imaging)

Press release from Salt Creek Grille

In the state of New Jersey, an act of domestic violence happens every 7.29 minutes and, alarmingly, in 31 percent of all domestic violence offenses children are involved or present.

Based in Monmouth County, 180 Turning Lives Around is a private, non-profit organization dedicated to ending domestic and sexual violence in our community. It has served individuals and families who have been affected by domestic and sexual violence since 1976 — and on Thursday, April 6, the organization will be the beneficiary of an annual fundraising event at Rumson’s Salt Creek Grille.

Since 2004, Salt Creek Grille’s Wine and Martini Tasting Fundraiser has raised approximately $900,000 for a variety of charitable and nonprofit organizations in the local area, with the restaurant designating a different beneficiary each year. With this year’s 14th annual event, co-owner and local philanthropist Steve Bidgood’s goal is to reach the $1 million mark of funds raised for local charities.

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WHAT’S FOR LUNCH? PAZZO SANDWICHES

Grilled chicken pesto panini, served with a side salad. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Keeping track of how many years it’s been in Red Bank is easy at Pazzo MMX. Architecturally defined by its red brick facade and bound between an office building and a parking garage on West Front Street, the start date is in the name, which translates from Italian to “crazy 2010.”

PieHole stopped in at lunchtime this week to find a bustling dining room and the aroma of garlic wafting from the open kitchen, where you can keep an eye on every dish delivered.
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WHAT’S FOR LUNCH? A BITE AT BUBBAKOO’S

Customize your meal by mixing and matching ingredients in a bowl, burrito or taco at Bubbakoo’s Burritos. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

For this week’s What’s For Lunch, PieHole takes a a lighthearted romp through a menu of fun ingredients at the new Bubbakoo’s Burritos on Ocean Avenue in Sea Bright.

Taking some of the best features from other fast food joints on the Greater Red Bank Green — such as the ordering system at Jersey Mike’s Subs, where you watch as your plate gets prepared conveyer-belt fashion— and Surf Taco, where light menu options offset the heavier ones, Bubbakoo’s creates quick meals prepared from fresh, made-in-house ingredients.
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RED BANK: FOOTWEAR, FRUIT BOWLS, FACIALS

The Doc Shoppe, which moved to Red Bank from Fair Haven in 2014, plans to close at the end of March. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn smallRed Bank’s last-remaining shoe store is closing.

This edition of redbankgreen‘s Retail Churn includes news on the departure of the Doc Shoppe; the opening of an exotic-fruit bar and café; and plans by a high-end beauty products retailer to open downtown. Read More »

WHAT’S FOR LUNCH? HOWLING GOOD PIZZA

012417lupo1A “Grandma” pie fresh from the oven at Lupo Pizzeria. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?A sign cut out in the shape of howling wolf hangs at the corner of the building that’s home to the brand-new Lupo Pizzeria in Fair Haven, named in honor of a great-grandmother whose last name means “wolf” in Italian.

So of course, feeling a bit like Red Riding Hood, PieHole had to try the “Grandma” pie.

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WHAT’S FOR LUNCH? A BELLYFUL OF SHAPIRO’S

011717shapiros1Pastrami on seeded rye with a side of coleslaw and a traditional pickle bowl at Shapiro’s New York Style Delicatessen. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?In a carnivorous mood, PieHole headed over to the newly opened Shapiro’s New York Style Delicatessen in Red Bank, where we found plenty of Jewish-style sandwiches to choose from.

Corned beef and chicken noodle soup are staples at most of the delis on the Greater Red Bank Green, so what sets this place apart from the others? For a transplanted New Yorker, it’s the nostalgic Yiddish menu choices, such as blintzes (sweet stuffed crepes), latkes (potato pancakes), tongue (braised cow tongue) and kishke (stuffed derma), that we haven’t seen or tasted in years.

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RED BANK: OPEN-AIR STAIR MAY BE ENCLOSED

Designed by Red Bank architect Jerome Morley Larson in the 1970s, the open-air stairway would be enclosed as shown below if the plan is approved.  (Photo by John T. Ward; rendering by SOME Architects. Click to enlarge)

[UPDATE: The planning board hearing on this proposal has been rescheduled to February 2.]

By JOHN T. WARD

7 broad elevation 011617For the second time in less than four years, proposed changes to one of downtown Red Bank’s most distinctive buildings are slated for review by the borough zoning board Thursday night.

The plan for 7 Broad Street calls for enclosing the building’s unusual open-air staircase and refacing the building as shown at right, along with converting second-floor offices to apartments.

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WHAT’S FOR LUNCH? LINGERING AT ANJELICA’S

011017anjelicas4Baked eggplant parmigiano served with casarecce arrabbiata at Anjelica’s Restaurant. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?Whatever the season, reservations may be needed to secure a dinner table at the family-owned Anjelica’s Restaurant on Ocean Avenue in Sea Bright.

But in the off-season, the Ocean Avenue restaurant serves lunch, too, and on a recent visit, PieHole found it a delightfully relaxing spot to saunter into and while away part of an afternoon.

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RED BANK: ADIOS, CANTINA; SEAFOOD COMING

26-w-front-011117-1A makeover into a seafood restaurant with a roof deck is proposed for the site of Caliente Cantina, a short-lived restaurant at 26 West Front Street. (Photo by Trish Russoniello. Click to enlarge)

By JOHN T. WARD

HOT-TOPIC_03Yet another Red Bank restaurant and bar is hoping to join the rooftop dining trend, and this one has a widescreen view of the Navesink River.

The plan to convert 26 West Front Street to a seafood restaurant follows the recent closing at that address of Caliente Cantina, itself a successor to the short-lived 10th Ave. Burrito.

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WHAT’S FOR LUNCH? DRINKING TO OUR HEALTH

010417freshicasrb6An eye-catching peppermint-and-spinach-based Grinch Bowl topped with granola at Freshica’s. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?It’s the first week of a new year, which means PieHole is trying to stick to its annual get-fit resolutions. So we headed over to Freshica’s in the Red Bank’s West Side Lofts building on West Front Street for a convenient, quick, and healthy lunch.

Open just six months, Jessica Dalmedo’s second store is already busier at lunchtime than her original spot inside Fairwinds Deli in Fair Haven, opened more than four years ago, she tells us. She and her experienced employee, Lee Ann Caporicci, patiently explained the benefits of some of the new-to-us ingredients in their recipes.

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RED BANK: TILE STORE MAKES BIG SPLASH

nemo-tile-010317-2New York City-based Nemo Tile opened a showroom in the former home of Nirvana clothing. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn small

In this edition of redbankgreen‘s Retail Churn, the seemingly relentless restaurantization of Red Bank takes a bathroom break.

Nemo Tile and Stone opened a showroom last week in the former Nirvana clothing store space at 21 White Street. But the New York-based company’s first foray into New Jersey is no mere toe-in-the-water: it’s a 4,000-square-foot plunge into the heart of downtown.

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WHAT’S FOR LUNCH? BEST OF 2016

091316redrock3Duck confit tater tots from Red Rock Tap + Grill. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?Soul-satisfying soups, beefy burgers, crusty pizzas…

From a year’s worth of lunches good, bad and inedible, PieHole‘s What’s For Lunch? feature picks the Top 10 of 2016.

Click to restaurant names to see complete individual reviews.
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CRAVINGS: CELEBRATORY PROFITEROLES

110116o-bistro-profiterole-2An iconic French dessert, a profiterole at O Bistro is what we crave. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

piehole_cravingsRinging in 2017 in Paris with a view of the Eiffel Tower sounds romantic, if not so practical.

But Francophiles on the Greater  Green can hoist a glass of (BYOB) Champagne at O Bistro Francaise in Red Bank while dipping a spoon into the best chocolate sauce in New Jersey.
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RED BANK: MENNA WANTS BOLD, GREEN DECK

menna-whelan-110216Mayor Pasquale Menna, left with Councilman Mike Whelan at the opening of the new cancer treatment wing at Riverview Medical Center in October. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

LicPlate1Parking issues once again dominated as the Red Bank council wrapped up its 2016 meeting schedule Wednesday night.

• Mayor Pasquale Menna sketched out a vision for a environmentally and architecturally bold parking garage on the site of the borough’s White Street parking lot.

• A downtown property owner laid out a plan for erecting a prefab garage that he said would be fast and economical.

• The council extended yet again a moratorium on fees charged to developers of new businesses that win variances for parking shortfalls.

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WHAT’S FOR LUNCH? GOOD GRAVY AND FRIES

121916taylorsams5The Prime “samwich” of sliced Angus beef, with fries and a memorable gravy, at Taylor Sam’s. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?When a reader tells us about a new favorite eatery in Red Bank, PieHole pays attention. And at a recent party, an enthusiastic fan suggested that we hustle over to the two-week-old Taylor Sam’s at 20 Broad Street. So we did.

The interior looks little changed from that of its predecessors at the address, The Spot and Mac Attack Cheesery, but the menu at the newest addition to the downtown restaurant scene is distinctive, owner Scott Spivak tells us.

“Everything is 100-percent from scratch,” he said. The dishes we tried lead to instant fandom as well.
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RED BANK: FREE HOLIDAY PARKING IN EFFECT

rb-free-parking-121416LicPlate1A merchant we spoke to at the Galleria of Red Bank didn’t know this, so redbankgreen offers this reminder to all would-be shoppers: parking is free in all municipal spots, both on the street and in the lots, through December 25. (Photo by Trish Russoniello. Click to enlarge)

WHAT’S FOR LUNCH? SALADS AND PIZZA

120616urbancoal4Personal-size pizzas from the oven at Urban Coalhouse in the Galleria. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?PieHole stopped in for lunch last week at Urban Coalhouse Pizza and Bar, the former Tommy’s Coal-Fired Pizza in the Galleria of Red Bank, one of four restaurants that owners Andrew Cameron, Chris and Matt Lombardi and Mike Centaro have up and running around New Jersey.

We were happy to find few if any changes to what we enjoyed about Tommy’s, including the fact that the menu still centers around an enormous, coal-fired, 900-degree oven used to producing the signature pizzas and wings.
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RED BANK: COUNCIL OKs PARKING PLAN

mike-simpson-121416-3Architect Mike Simpson discusses a schematic he created to illustrate that a 650-car garage atop four stories of stores and apartments, with nearby green space, could easily be created in the White Street lot. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

LicPlate1After nearly three hours of public comments Wednesday night, the Red Bank council approved a zoning change that could result in a parking garage in the heart of downtown.

Now, answers to long-deferred questions on what such a facility might look like, and who will pay for it, can begin to take shape, said business and government officials who endorsed the measure.

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