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CHURN: 10TH AVE. NEARS OPENING DATE

10th ave 071415 1Signage is now up at 10th Ave. Burrito on West Front Street. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn smallWith the restaurantization of Red Bank in full swing, this edition of redbankgreen‘s Retail Churn serves up a groaning board of food news.

• The long wait for 10th Ave. Burrito Company is nearly over.

Sicilia Ristorante on Broad Street has a new owner, and he’s planning to split the business in two, sort of.

Details, and some assorted table scraps, are just around the corner.
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RED BANK: DISHING WITH DISH CHEF FERRANDO

anthony ferrando 020614Dish chef Anthony Ferrando tells PieHole readers where to get the best pizza in a town with a lot of options.  (Photo by John T. Ward. Click to enlarge)

By JIM WILLIS

morsels mediumUnder the weather of another snowstorm – and another bout of cabin fever – PieHole went to downtown Red Bank looking for some culinary inspiration.

We sat down with chef Anthony Ferrando of Dish, on White Street, to ask if he might suggest a few interesting meals for the home cook. We ended up getting that and a whole lot more, including some insights into his favorite food stops in town.

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IN PIEHOLE: CREPES AND PIZZA

puglia (1)Michael Mancuso of Puglia, where he’s the saucemeister working alongside his father, Ben. (Photo by Jim Willis. Click to enlarge)

PIEHOLE logoredbankgreen’s PieHole is all about local food and drink. If you haven’t liked us on Facebook yet or followed us on Twitter, you may have missed some of these recent stories . . .

• Red Bank’s Whipped Bites is bolstering its menu of crepes to include lunch and dinner offerings.

• There’s a new restaurant called Puglia at the long-vacant former home of Red Bank Pizza, one with roots in Manhattan and a Sandy story.

Follow the links to the stories, and check out PieHole’s Facebook page or follow its Twitter feed @RedBankPieHole for up-to-the-minute postings.

 

 

RED BANK: FOOD FROM THE HEEL OF ITALY

puglia (2)The former Red Bank Pizza is now home to Puglia, named for a Manhattan restaurant with an almost 100-year history. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

The exhaust vents of Red Bank’s numerous Italian restaurants already send up a Vesuvian cloud of aromatic garlic that envelops the Green.

Well, that cloud just got a little thicker.

A few weeks ago, Ben Mancuso quietly opened the doors to yet another Italian restaurant and pizzeria in the long-vacant space that once housed Red Bank Pizza.

But Mancuso isn’t especially worried about adding another entry to the already long roster of Italian restaurants in town.

“I’m bringing the name,” he says of Puglia, which shares a moniker with his family’s Manhattan-based restaurant.

“If I opened up here as Joe’s Pizzeria or Joe’s Restaurant, I’m just an ordinary guy on the block. But that name is a name that’s been in business since 1919 so we’re doing something right.”

 

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