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WHAT’S FOR LUNCH? CLUCKIN’ GOOD CHICKEN

A grilled Buffalo chicken and bleu cheese sandwich from Cluck-U Chicken. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

The Anchor Bar in Buffalo, New York, did the culinary world a big favor when it invented what has become a widespread favorite, Buffalo wings. Just about every eatery on the Greater Green, it seems, has a variation of the recipe on the menu, but Cluck-U Chicken in Red Bank stays pretty close to the original.

Queuing up behind a lunchtime crowd in the City Centre strip mall restaurant, PieHole eavesdropped on customers placing orders while formulating its own plan to taste a few items.

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WHAT’S FOR LUNCH? TINY SPACE, HUGE FLAVOR

Meatballs in a perfect Sunday-style sauce with grilled pesto shrimp. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Found at the end of a short strip mall on White Road in Shrewsbury, the onetime My Sister’s Kitchen space is now home to a venture called Two Cousins Catering under new owners who are, indeed, cousins.

Stopping in on a weekend afternoon, PieHole finds Sue DellaGatta and Rob Klingebiel — whose mothers are sisters — working in a pint-sized kitchen. But the dishes they’re preparing are titanic in flavor.

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WHAT’S FOR LUNCH? A READIE’S FISH FRY

The Buena Place fish fry combo platter, a recent addition to the menu at Readie’s Cafe. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Restaurants come and go in Red Bank, maybe more often than we like. But there are a few that can brag of longevity and customer loyalty.

Opened in 1957, Readie’s Café is celebrating a big anniversary this year. Tom Fishkin, owner since 2001, tells PieHole that the deli had its launch on Monmouth Street as the Village Pork Store the same year that Elsie’s Subs, another lunchtime institution, opened its doors. It became Readie’s Fine Foods under owner Jack Readie in the 1980s.
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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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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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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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WHAT’S FOR LUNCH? LOBSTER CORN DOGS

101516b2bistro5A Lobster Corn Dog, served on a stick at B2 Bistro and Bar. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?PieHole doesn’t always plan in advance, so on more than one occasion, our desire for a bite and a drink at B2 Bistro and Bar on Shrewsbury Avenue didn’t work out.

The question of whether we had a reservation surprised us on one evening. We told the hostess that we were there for a cocktail and quick bite, but our lack of a reservation meant that even the empty high-top tables were not offered to us. Her blank stare told us we were expected to move on.
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WHAT’S FOR LUNCH? SHRIMP, WITH BIG VIEWS

080916rumrunner5The roofed deck at McLoone’s Rum Runner. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?On a clear day, Tim McLoone‘s newly rebuilt Rum Runner restaurant in Sea Bright offers bird’s-eye views south along the Shrewsbury River past the Rumson-Sea Bright Bridge, north toward Sandy Hook Bay, and to the east, beach clubs, interspersed with peeks of the Atlantic Ocean.

Stunning eye-candy aside, PieHole finds another reason to appreciate this back-from-the dead Sandy survivor.
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WHAT’S FOR LUNCH? SUSHI DELIGHTS

072616sakura3A specialty at Sakura Sushi is the Floating Island appetizer. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?In what might be the tiniest sushi bar on the Greater Red Bank Green, PieHole finds a lively, amusing, and loyal customer base.

And at Sakura Sushi, located in in the Acme shopping center on Newman Springs Road in Lincroft, it’s easy to strike up conversation with fellow diners, with just four sushi bar seats and four small tables occupying the diminutive space.
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WHAT’S FOR LUNCH? A WHOLE MEZZE FLAVORS

070516bayroot5Appetizers, or “mezze,”from Bayroot include falafel, stuffed grape leaves, spinach pies, mouhammara, baba ghanouj and hummus.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?The sleepy little shopping center called Shrewsbury Village in the borough of Shrewsbury has seen a great deal of turnover lately. Rosina’s Ristorante, once an anchor there, is gone, as are the Cypress Café and the short-lived Doco Donuts.

“Looking for the right place at the right price,” Shrewsbury resident Maher Dougan says that he and his wife, Lara, took a leap of faith and decided to open Bayroot Lebanese Restaurant there a few months back.
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WHAT’S FOR LUNCH? CREPES WITH A TWIST

062116whippedbites5A savory French crepe served at the charming Whipped Creperie & Dessert Bar.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?Americanized crepes? “Why not?” thought Nick Napoletano, who owns Whipped Creperie and Dessert Bar in Red Bank with Erica Lieberman.

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.”
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WHAT’S FOR LUNCH? SMOKIN’ NEW BBQ

060716localsmoke6Chopped beef brisket on a roll with sides of collared greens and macaroni and cheese, at Local Smoke. Below, a lunchtime crowd filled the tables.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

localsmokeYes, there’s Lino’s Café on Shrewsbury Avenue, which despite PieHole’s efforts somehow doesn’t get the notice it sorely deserves. And still we heard the mantra, the whine, the plea: “Red Bank needs barbecue.”

Well now, in the space at West Front Street and Rector Place most recently occupied by Delfini’s Gourmet Catering, Local Smoke BBQ slips in with the requested goods.

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WHAT’S FOR LUNCH? A LITTLE FRANCESE

060116palumbos8Chicken Francese served with a side salad and plenty of bread at Palumbo’s in Little Silver. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON
060116palumbos5Alongside the tracks of the Little Silver train station in a handsome, stone-facade strip mall with plenty of parking, Palumbo’s Pizza is more than its name implies.

Inside the Ayers Lane restaurant, you’ll first hear quiet strains of Italian background music, setting a tranquil, family friendly atmosphere. The staff behind the counter converses in Italian too. PieHole takes this as a sign to join some other customers in the dining room and make lunch a more leisurely affair.
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WHAT’S FOR LUNCH? CHINA MOON SHINES

051616chinamoon3From the lunch special menu: beef with black bean sauce. The artwork, below, is by the delivery guy. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

051616chinamoon5If it’s not already on your radar, you might never notice China Moon, squished into a corner of a Red Bank strip mall between the Windmill hot dog stand and Crate’s Beverages.

But PieHole is putting the North Bridge Avenue eatery front and center, because when it comes to lunch, China Moon offers an affordable, extensive menu — and the food is delicious.
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WHAT’S FOR LUNCH? A SALAD FROM DEAN’S

041316deansmkt1Dean’s Market grab n’ go harvest salad with a cheerful raspberry vinaigrette. Jenna Rae Alexy, manager, seen below, has lost 100 pounds while working at the store… just saying. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

041316deansmkt4Popping into Dean’s Natural Food Market on Broad Street in Shrewsbury, PieHole finds the place swamped with hungry customers and a young but experienced staff hustling to fill juice orders and answer questions.

Attentive to her customers as well as the surfer-dude-healthy guys working the juice counter, manager Jenna Rae Alexy seems to know many of her customers by name. She also knows what they will order.  Read More »

WHAT’S FOR LUNCH? ITALIAN BRILLIANCE

040516lapastaria3Pumpkin-filled ravioli is one of the lunchtime specials at La Pastaria, seen below.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

040516pastariainteriorGo to Red Bank’s La Pastaria on Linden Place in the evening, and you’ll probably be waiting a while, even if you have a reservation.

As a humanitarian gesture, PieHole feeds you this little pearl of wisdom: hit this restaurant for lunch. The afternoon is a more laid-back affair, with attentive service and a menu full of familiar Italian fare that includes some enticing daily specials.

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WHAT’S FOR LUNCH? SIAM GARDEN PHAD THAI

032916siamgdn5The phad Thai lunch special at Siam Garden, seen below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

032915siamgdn1With the Thai New Year celebration (Songkran) just around the corner on April 13, PieHole thought it was a good time to visit Siam Garden. Located in the Galleria at West Front Street and Bridge Avenue in Red Bank, the restaurant has been serving traditional Thai dishes for 16 years.

Framed by architecture that includes concrete ceilings and pillars, vestiges of the building’s original incarnation as a turn-of-the-century uniform factory, the space is decorated with artifacts imbuing a peaceful Asian ambience. Light streaming in from surrounding windows, silken textiles and wooden tables and chairs bring warmth to what would otherwise be a cold interior.
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WHAT’S FOR LUNCH? A TASTE OF NEW ENGLAND

032216navesinkfishery5A fried shrimp platter with coleslaw and crispy french fries. The corn chowder, below, was filled with bits of crab. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

032216navesinkfishery1Casting its net a bit beyond the usual limits of the Greater Red Bank Green, PieHole finds lots of fresh fish choices at the Navesink Fishery in Navesink.

With 40-plus years of fishmongering and cooking, 20 of which have been spent at this restaurant, owner Ruddy Field is serious about bringing his customers simple cuisine from briny depths and fresh water lakes. Landlubbers need not apply.

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WHAT’S FOR LUNCH? GRAB ‘N GO VARIETY

022416foodtownwfl1While another customer ladled hot soup into a container, below, PieHole opted for a rainbow roll all packed up and ready to go at SuperFoodtown. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

022416foodtownwfl2You need a cheap lunch, and time is limited. For many residents and worker bees on the Greater Green, Red Bank’s Foodtown supermarket is a veritable oasis of grab n’ go options.

Open since 1977, the store, at Broad Street and Maple Avenue, added a new-to-the-area salad bar as part of a renovation in 1996. Several other quick-lunch features have been added over the years, expanding the range of choices.
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WHAT’S FOR LUNCH? MEDITERRANEAN FUSION

021716greekamole1A Mediterranean chicken salad platter from Greekamolé, which is owned by Jimmy Elenis, below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

021716greekamoleElenisThree months after the debut of Greek Eats, a fast-food restaurant modeled on Chipotle Mexican Grill, Shrewsbury has a second entry in the market for quick Greek eats.

But the latest addition, Greekamolé at 1130 Broad Street, takes a broader international view, commingling Greek, Moroccan, Israeli and Latino flavors.

“I wanted to do something that wasn’t done,” owner Dimitrios ‘Jimmy’ Elenis tells PieHole. “I wanted to do greens and grains. That’s what you find people eating in the Mediterranean countries.”
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WHAT’S FOR LUNCH? A SUB WITH A SIDE OF JOY

012716butlers6The honey maple turkey sandwich on a roll from Butlers. Below, owner Paul Stout. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

012716butlersmkt1It doesn’t matter if your mood is not so bright when you walk through the doors of Butler’s Market in Rumson. Owner Paul Stout has a warm and friendly smile to greet you and make you feel better.

Reopened last June after two-plus years of unsatisfying retirement for its proprietor, the deli’s food is in some ways as good as it used to be, and in many ways, much better.
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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? CHICKEN FROM PAT’S

121215patsmkt2A  festive holiday display of stuffed breads at Pat’s Market, above, and the chicken parm, below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

121215patsmkt3 Pat’s Market, a butcher shop and deli on Newman Springs Road in Lincroft, sells only Bell and Evans chickens.

Because they’re raised organically, and antibiotic-free, on farms in Pennsylvania, that was all the bait PieHole needed for a quick and, maybe, healthier lunch option.

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WHAT’S FOR LUNCH? CRISPY FISH AND CHIPS

112515chowda1Fish and chips from Chowda House. Below, the always helpful Tish Mancia at the takeout counter.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

112515chowda4
The Chowda House, just across Bridge Avenue from the Red Bank train station, makes some fantastic clam chowder, which also happens to be the hottest takeout item on the menu, waitress Tish Mancia tells PieHole.

But the fish and chips, we’re told, is the second-most ordered item — and according to many PieHole readers, the best fried fish in the area.

We take claims such as this seriously, and went to investigate for ourselves.
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