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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

112515chowda4The 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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WHAT’S FOR LUNCH? MOJO IN A SANDWICH

111815chikyboomwfl1ChikyBoom’s Cuban sandwich comes on a platter loaded with fries, potato salad and mojo sauce. Belly up to the bar in the front of the restaurant.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

111815chikyboom3Grabbing a stool in the bar area of ChikyBoom on Broad Street in Red Bank, PieHole was eager to try its Cubano, or Cuban sandwich given a boost in popularity by ‘Chef,’ the movie starring Jon Favreau released last year.

Was chef Eduardo Bover up to making one?

“If you’re a Cuban and you don’t know how to make a Cuban sandwich, get out of the business,” says Bover, himself an import from the Caribbean isle, as noted in a PieHole profile.

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WHAT’S FOR LUNCH? A FRESH TAKE ON TAPAS

110815belmonte2An unusual adaptation of taquitos, above, and a glass of made-to-order sangria, below.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

110815belmonte4Gone are the heavy velvet drapes and dark, brooding atmosphere that once decorated Red in Red Bank. Renovated and re-dubbed the Belmonte, the Broad Street restaurant and bar with the panoramic front window is now lighter, brighter and much more inviting.

A cool, marble-topped bar elicits a bit of Old World charm. Banquettes lining the walls promise comfort, while high-top tables arranged down the center aisle of the room offer a variety of seating or standing options: playing off the primarily tapas menu, it’s a mixture of this and that.

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WHAT’S FOR LUNCH? A PIG AND FIG

092415cheesecave2The Pig and Fig sandwich from the Cheese Cave. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

092415cheesecave4Four and a half years after opening on Monmouth Street in Red Bank, the Cheese Cave, a boutique cheese shop, is often swamped for takeout at lunch time. Whether you call ahead or order when you get there, you may have to wait in line.

If you have the time though, you should consider eating inside. The atmosphere is woodsy and calm. Sandwiches are served on bread boards instead of plates, adding an old-world rustic touch.

But it’s the sandwich combinations — or “sanwicheeses,” as they say here — that pack ’em in.

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WHAT’S FOR LUNCH? AUTHENTIC MEXICAN

091515chaparrita3Enchiladas in salsa verde at La Chaparrita, below. (Photos by Susan Ericson and John T Ward. Click to enlarge)

By SUSAN ERICSON

la chaparrita 091515

Authentic Mexican food that brings serious heat, if that’s what you want, can be found at La Chaparrita, a grocery store and restaurant on Red Bank’s West Side with an affectionate slang Spanish name meaning “shorty.”

Lunch at one of the three cozy tables in the Shrewsbury Avenue gem is probably not so different from your mom’s — that is, if your mom has music blaring while she prepares hundreds of tamales just steps away.

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WHAT’S FOR LUNCH? A KISSUI FOR LUCK

091015kissui5What’s for Lunch? PieHole gets beef negimaki takeout from Kissui — and a lesson in that salt pile by the front door. Read about it here (Photos by Susan Ericson. Click to enlarge)