Search Results for: Zaitooni
By JOHN T. WARD
Originally slated to end its second season this week, Red Bank’s ‘Broadwalk‘ begins a one-month extension Friday.
But while Red Bank RiverCenter and many business owners say the mid-street, car-free promenade has succeeded in attracting customers over 18 months of pandemic, others say it has hurt them.
[Correction: The original version of this story incorrectly reported that Playa Bowls needs variances to open. The plan has been approved and no variances were needed, according to borough officials.]
By JOHN T. WARD
Kicking off its second decade of covering the endless comings and goings of Red Bank merchants, redbankgreen‘s Retail Churn has the scoop on these churnings:
• The debut of new dance studio
• One barber shop opens, and another relocates
• The departure of a “hippie shop” and plans by a tailor to replace it
• A fruit bowl business plans to open
• RiverCenter puts a bow on 2015
All that and more awaits, just around the “read more” corner… Read More
It’s also an affordable takeout item to grab when that holiday rush kicks in.
PieHole is here to give you a round-up of restaurants and delis on the Green that have soup simmering and ready to be ladled into containers just for you. Carnivore, vegetarian or vegan, we’ve got you covered.
PieHole knows that local foraging is the best foraging. For the food lovers on your gift list we have assembled 12 Days of PieHole’s First Annual Shop Local Holiday Food & Drink Gift Guide. This is the 3rd in the series.
Zaitooni Deli on Mechanic Street in Red Bank has a rackful of Middle Eastern foods, including pistachio halawa (or halva, as the Israelis call it). It’s a sweet treat mixture of tahini and pistachio that Zaitooni owner Jamil Hage says he eats right out of the container with a spoon. $5.75
By STACIE FANELLI and DANIELLE TEPPER
If you’ve never tried baba ghanoush, Mohamed Elbery will hook you up. If you don’t like it, don’t worry there won’t be any hard feelings. He’ll just be pleased to have been able to offer you a bite of his culture.
Mediterranean food is an acquired taste, Elbery admits, but Café28, on White Street in Red Bank, has enough loyal regulars to keep him in business and able to afford to give out the occasional free sample. He said it’s the unequalled, exotic dishes that keep people coming back and keep him fearless in the face of Red Bank’s reputation for quick turnarounds in business.
“You are now in my house. You are most welcome to try it,” he said.
By DUSTIN RACIOPPI
Patti Siciliano started Red Bank’s Funk and Standard with a clear goal in mind. A lover of food, she always had a dream to branch out beyond clothes and accessories, the main draw at her Broad Street store.
But it wasn’t until now, while wading through a challenging economic wave, that she decided to work toward it.
Today Siciliano unveils Yummy Yummy Good Stuff, a hyperhealthy addition to her downtown shop.
“It’s always been a part of the original plan. That’s why challenges, I find, are gifts. They drive us forward and make us better,” Siciliano said. “In tough times you just say, alright, let’s do it.”
Yummy Yummy or Yum, as Siciliano calls it, in hopes that it’ll catch on is like a mini nutritional center amid Funk and Standard’s assortment of clothes, tchotchkes and gifts. The bar will offer a line of fresh juices and smoothies, soups, desserts from Keyport-based bakery Papa Ganache, vegan pastries from Zaitooni’s Deli and a selection of Adam Sobel’s popular Cinnamon Snail mobile vegan eatery.