Traditional French crepes are served sweet, with sugar, Nutella, jam or a creamy cheese filling. But Napoletano envisioned “an Americanized, savory version,” he tells PieHole. “I wanted to take familiar foods like turkey and cheese and create a more hearty filling on a whole-wheat crepe.”
An original-recipe pie fresh from the oven. Carlos Rosas tosses dough for a pizza, below.(Photos by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Self-styled devotees of Mr. Pizza Slice raised quite an uproar when redbankgreen reported the Red Bank stalwart was under new ownership and — heaven forbid — would be updating both the decor and menu.
The beloved Monmouth Street hole-in-the-wall on has now been refurbished with, among other touches, exposed brick walls that replace cheap paneling, giving the room a cozier feel than the laundromat vibe of its predecessor.
More importantly, new owners Nick Napoletano and Tom Cappello had a fantastic idea when they decided to keep a favorite menu item while bringing in plenty of new ones, including impressive sandwiches and gourmet, New York-style pies.
After a two-month gut-job remodeling, Red Bank’s beloved Mr. Pizza Slicewas 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)
Nick Napoletano shows one of the windows discovered beneath the paneling at Mr. Pizza Slice. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
After getting pounded flat and spun in the air by commenters, the new owners of Mr. Pizza Slicein 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.
Nick 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
Whipped 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.