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WHAT’S FOR LUNCH? WINDWARD DELI, HO!

061416windward4A seasonal grilled chicken salad and a cup of Rhode Island clam chowder from the Windward Deli.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

061416windward2It’s easy to pass by the Windward Deli, set back alongside the railroad tracks at Drs. James Parker Boulevard and Maple Avenue in Red Bank. So PieHole is doing you a favor by telling you to stop in.

Plenty of parking in front of and behind the building makes it easy to swing by for not-your-usual take out deli grub. A small courtyard with inviting picnic tables surrounded by verdant shrubbery offers an additional reason to grab lunch and eat al fresco.

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WHAT’S FOR LUNCH? SOBA SALAD IN THE GROVE

010916d'jeet1A pretty, noodle-based salad from the jam-packed D’jeet in The Grove.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

010916d'jeet6The apres-holiday crowd at the Grove in Shrewsbury must have been putting their gift cards to use, because the parking lot was crazy-busy.

It’s nice to treat yourself to a relaxing, sit-down lunch every now and then, especially on the weekend. And apparently, many other people in the area had the same idea shortly after New Year’s, because D’jeet was packed with diners fueling up for an afternoon of serious shopping.

Our hostess handed us a buzzer and suggested we do a little shopping while we wait for the next available table.

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WHAT’S FOR LUNCH? TOAST TOSSED SALAD

110515toastsaladA Chopped Greek salad with grilled shrimp, above, and a plate of hash and eggs, below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

103115toast1Peace, Love and Pancakes: How can you go wrong with a slogan like that?

The newest foodie haven in Red Bank, Toast is slinging all three, along with hash and other comfort foods, in a glossy retro-American-meets-Scandinavian style luncheonette in the former home of the Broadway Diner on Monmouth Street.

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PIEHOLE: SALAD, COOKIES AND KEYTAR

sugarrush chris paseka (1)Chris Paseka of Sugarush talks to PieHole about appearing on Food Networks new show, ‘Rewrapped.’ (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

redbankgreen’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…

WHAT’S FOR LUNCH? SALAD FOR CYCLING

earth pizza saladThe chicken bruschetta salad at Red Bank’s Earth Pizza. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

After a long, bacon-wrapped winter for PieHole, spring marks the beginning of bicycling season. But the combined weight of us and our bike seems to have increased since last summer. 

Rather than spend thousands of dollars on a super-light, space-age bicycle to make the hill climbs easier, we’ll stick with our trusty steel steed and simply eat a few salads instead. The strategy of course is to take the weight off our torso, and apply the money we’ll save on not buying a new bicycle to wine.

And so it was we ended up at the counter of Red Bank’s Earth Pizza chatting up the counter staff about the pizza restaurant’s salad lineup.

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PIEHOLE: SEEDS, SALADS, AND MORE BURGERS

trattoria 2PieHole checks out the $8.95 lunch special at Front St. Trattoria. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

redbankgreen’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…

WHAT’S FOR LUNCH? TRATTORIA’S SALAD

trattoria 1One of our favorite plates of green around the Green: the chicken, broccoli and caramelized walnut salad at Front St. Trattoria. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels mediumIt takes more than a wedge of iceberg lettuce and some ranch dressing to get PieHole excited about a salad.

Sure, anyone can pile on a few slices of grilled rib-eye to make a salad that’s worth eating. But that’s taking the easy way out.

Around the Green, we’ve had a couple of memorable salads that didn’t need to bring steak into the equation. The winter root vegetable salad that we once had at Dish Restaurant in Red Bank stands out because it’s a plate full of vegetables that you don’t often come across – paper thin celeriac and shaved fennel, anyone? – paired with a great citrus dressing.

The other is the excellent chicken, broccoli and caramelized walnut salad from Red Bank’s Front St. Trattoria.

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