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RED BANK: MR. PIZZA SLICE RETURNS

mr pizza 030316HOT-TOPIC_03After a two-month gut-job remodeling, Red Bank’s beloved Mr. Pizza Slice was back in business Thursday morning, according to a Twitter post by Red Bank RiverCenter. The fully renovated Monmouth Street mainstay features longtime owner Steve Napolitani‘s pizza recipe, as well as dishes by new owners Tom Cappello of Gaetano’s and Nick Napoletano of Whipped Bites.

Also expected to be back in business: the restaurant’s long-busted Ms. Pac-Man machine. (Photo by John T. Ward. Click to enlarge)

RED BANK: MR. PIZZA SLICE TO KEEP RECIPE

010916pizzaslice1Nick Napoletano shows one of the windows discovered beneath the paneling at Mr. Pizza Slice. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

HOT-TOPIC_03After getting pounded flat and spun in the air by commenters, the new owners of Mr. Pizza Slice in Red Bank have reversed course and decided to keep the old pizza recipe on the menu.

As the cheesy paneling came down inside the Monmouth Street slice-and-soda joint earlier this week, new co-owner Nick Napoletano told PieHole that longtime owner Steve Napolitani‘s pizza recipe would be preserved, along with his “signature” fries and hot dogs.

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RED BANK: GROWING MENU AT WHIPPED BITES

whipped bites 15Nick Napoletano gives PieHole a sneak peak of the new savory crepes menu at Whipped Bites.  (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumWhipped Bites is busy. The dessert café and creperie on the corner of Broad and Monmouth streets in Red Bank has been in a near-constant state of transformation since this summer, when Nick Napoletano and his girlfriend Erica Lieberman took over the lease on the space from chef Marc Fontaine, who had been making crepes in the location.

When the couple first took over the space, it was a hodgepodge collection of tables and chairs, with empty refrigerator cases and a small sign in the window that read “crepes.”  Despite the less-than-inviting space, the Nutella crepes were enough to keep PieHole coming back again. And again.  Though frankly, we’d eat Nutella crepes while crouching over a cardboard box in a shipping container and still ask for seconds.

But over the past few months, the couple has revamped the café into a comfortable, welcoming space that invites you to take a seat and leisurely enjoy a coffee with your crepe or dessert.

Napoletano says the café is doing a brisk breakfast business, especially for Sunday brunch when it offers specials like Grand Marnier French Toast or Champagne-infused Belgian Waffles, and draws a steady after dinner crowd on Friday and Saturday nights.

Now, after sweetening up the space and honing the dessert side of the business, Napoletano is in the process of revamping the savory spectrum of the cafe’s menu. PieHole caught up with him as he was finalizing the new menu.

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