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NY TIMES FOODIE: RED ‘WORTH REVISITING’

Img_9053Red, at 3 Broad Street.

Restaurant reviewer Karla Cook of the New York Times New Jersey section in found a lot to like, as well as some shortcomings, in a review of Red that ran in yesterday’s edition.

Getting right to it:

As the price of food continues to rise, it’s a comfort to find a restaurant that serves good, well-priced meals in pleasant surroundings. It’s even better when the chef is ambitious, with an instinct for delicious combinations.

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ON THE GREEN: VIRUS UPDATES

The pandemic has impacted train schedules and operations at the Little Silver Train Station. (Click to enlarge.)

By JOHN T. WARD

Here’s a quick look at some impacts of the COVID-19 virus on the Greater Red Bank Green.

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SEA BRIGHT: BREAKFAST AT RORY’S PUB

The courtyard of Rory’s Pub on a recent Sunday morning. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

A sandwich board on the sidewalk of Ocean Avenue in Sea Bright informs us that Rory’s Pub is open for breakfast at 8:15.

“8:15?” we ask the owner, Tony Maher. In a brogue rooted in his childhood in Waterford, Ireland, he tells PieHole, “Give or take, it could be 8:16 or 8:17.”
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SEA BRIGHT: BACK TO THE BEACH @ DONOVAN’S

One of three bars at Donovan’s Reef is a thatched roof tiki bar.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Flip-flop wearing beachgoers can now drink their beverage of choice at any of three separate bars within the confines of the newly re-built Donovan’s Reef in Sea Bright. PieHole recently paid its first visit to the sprawling party palace since its resurrection from the devastation of Hurricane Sandy.

And is this the Jersey Shore? Swaying palm trees and ocean views could easily have your thinking you’re on a tropical vacation.
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WHAT’S FOR LUNCH? SALAD WITH RIVERSCAPE

Lunch salads and Navesink River views from the deck of the Pearl Restaurant at the Oyster Point Hotel. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

On a day of cacophonous gridlock, PieHole found respite at the Pearl Restaurant at the Oyster Point Hotel in Red Bank.

Plans for lunch at another restaurant on the Greater Green went awry when we found it closed. Heading back to Red Bank with streets awash in late afternoon traffic, stomachs growling, we wondered if the Pearl would still be serving lunch.

It was, and an all but empty open-air deck gave us stellar water views on a clear, sunshine-blessed day, as well as a plethora of culinary choices.

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WHAT’S FOR LUNCH? EARLY DINNER IN RUMSON

Vegetarian French onion soup with complimentary pimento cheese and crackers at the bar of Russell and Bette’s.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Skipping lunch in lieu of a date for early happy hour at Rumson’s charming new Russell and Bette’s on West River Road proves to be smart thinking, as PieHole finds a superabundance of dining choices here.

Pansy-filled window boxes and white stucco give the outside of the restaurant a cheerful veneer. Inside, we find an engaging old-world mood, with dark wood paneling and brick interior walls. Vintage stained glass chandeliers add color, while the bar to the right of the entrance is original to its predecessor, What’s Your Beef.

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WHAT’S FOR LUNCH? TUSCAN OPULENCE

Tortelloni and house-made sausage from Buona Sera’s lunch menu. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

On a warmer-than-expected spring day, the flung-open doors of Buona Sera Italian Ristorante in Red Bank offer a welcoming sight.

At night the restaurant, at the corner of Maple Avenue and Monmouth Street, can be crowded with party-goers and dates trying to impress, but lunchtime is a different, quieter scene.
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WHAT’S FOR LUNCH? A BITE AT BUBBAKOO’S

Customize your meal by mixing and matching ingredients in a bowl, burrito or taco at Bubbakoo’s Burritos. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

For this week’s What’s For Lunch, PieHole takes a a lighthearted romp through a menu of fun ingredients at the new Bubbakoo’s Burritos on Ocean Avenue in Sea Bright.

Taking some of the best features from other fast food joints on the Greater Red Bank Green — such as the ordering system at Jersey Mike’s Subs, where you watch as your plate gets prepared conveyer-belt fashion— and Surf Taco, where light menu options offset the heavier ones, Bubbakoo’s creates quick meals prepared from fresh, made-in-house ingredients.
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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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ON THE GREEN: WHERE TO WELCOME 2017

SouthsideBasieNewYrsThe champagne corks are poppin’ as Southside Johnny and the Asbury Jukes continue a Count Basie New Year’s Eve tradition this Saturday night.

HOT-TOPIC_03Here at the tail end of a year that many people are all too anxious to put in the rear view mirror, there’s still sufficient cause to keep the party percolating right up to the last ball-drop. And in the bars, restaurants and performance spaces of the Greater Red Bank Green, revelers have a choice of options that range from an intimate table at a favorite bistro to a big event that’s become the toast of all New Year’s Eve Extravaganzas in the state of New Jersey.

Here’s a sampling from Red Bank, Fair Haven, Rumson and Sea Bright nightspots.

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WHAT’S FOR LUNCH? AN ORCA OF A BURRITO

120516queso7Queso Grill’s steak burrito: you’ll need a fork and knife to eat this “wet” behemoth.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?On Newman Springs Road in Lincroft, fast-food joints Luigi’s Famous Pizza, Stamna Taverna and Subway share a parking lot. It’s a bit like a food court, but in a strip mall.

A south-of-the-border lunch hankering nudged PieHole through the door of another of the center’s tenants: Queso Grill, where we were stopped short by the number of decisions that would need to be made before we could order lunch.
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WHAT’S FOR LUNCH? EUROPA GRILL TAPAS

111916europa3A hot sampler for two from the appetizer/tapas menu at Europa Grill. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?New to the Shrewsbury Village strip mall in Shrewsbury, Europa Grill fills in the storefront left empty by Rosina’s Ristorante. Like its predecessor, it serves Italian food, but that’s where the similarity ends.

Mediterranean-themed frescoes, including an attention-grabbing celestially painted ceiling, brighten the decor. Tables set with linens, comfortable seating, and friendly, helpful service add up to a more formal but lively atmosphere.
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WHAT’S FOR LUNCH? A SLOW-PACED GRAZE

110816graze3Vegetarian choices on the lunch menu at Graze include bourbon-glazed carrot soup and a mac-and-cheese casserole.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?This past summer, Laercio “Chef Junior” Chamon finally fulfilled his goal of turning Zoe Bistro, which he acquired a year earlier, into Graze.

Now once again open for lunch, the Little Silver restaurant is luxuriously relaxed in pace, aesthetic and culinary concept, even as kitchen staffers thrive on challenging themselves to come up with dishes with a surprising twist.

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RUMSON: “IT’S NO LONGER WHAT’S YOUR BEEF”

what's your beef 020416After a remodeling, What’s Your Beef will reopen Monday with a new name: Russell & Bette’s. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

HOT-TOPIC_03Seven months after restaurateur Marilyn Schlossbach and partners acquired What’s Your Beef in Rumson, alarming some stalwart customers, the remodeled restaurant will reopen Monday with a new name: Russell & Bette’s.

It will also boast another change that’s likely to get some snouts out of joint: the salad bar where customers used to line up and load up while awaiting their self-selected steaks has been eliminated, Schlossbach told redbankgreen Wednesday.

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WHAT’S FOR LUNCH? A MOSTLY-NEW HARRY’S

100116harrys5The open-face steak sandwich at Harry’s is served on slices of garlic bread. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?Dowdy decor was just one of the telling factors in the demise of Harry’s Lobster House in Sea Bright, and when it closed last January, and many thought that was the end of the institution that began 83 years earlier. And it was, sort of.

In its current, soft-opening phase, the restaurant now called simply “Harry’s” has been “reinvented” under new ownership, general manager Chris Christiano tells PieHole. But there are aspects here that haven’t changed at all.
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WHAT’S FOR LUNCH? A TABLEFUL AT TEMPLE

082616temple1Chicken with broccoli and Kung Pao chicken, two dishes on the lunch menu at Temple Gourmet Chinese. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?Lunchtime seems to be a tough draw for Red Bank’s dine-in restaurants. While customers might find it difficult to get a table in the evening, some eateries do what they can in the form of specials to attract afternoon clients.

So when a member of the Red Bank Lunch Meet group suggested a meeting at Temple Gourmet Chinese on Broad Street, throwing in the incentive of an $11 price point, PieHole was intrigued.

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WHAT’S FOR LUNCH? BURGERS, FRIES & A VIEW

081216barnacles5Attentive diners can keep a watchful eye on the burgers as they’re grilled at the end of the bar. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

WFL what's for lunch?In the shadow of Rumson’s 75-year-old Navesink-River-spanning Oceanic Bridge, Barnacle Bill’s is packed on a Friday afternoon.

“You know it used to be on the pier?” an octogenarian customer who’s been coming to the Rumson perennial asks PieHole.

We do, and locals know also that the waterfront restaurant is the place to go when you’re craving a burger — and that it’s open for lunch from Friday through Sunday only.

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WHAT’S FOR LUNCH? BODEGA TACOS

051616towncountry2Bistek tacos chosen from the “Spanish” lunch menu at Town and Country Deli, a convenience store selling more than food, seen below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

051616towncountrypatelInternational cuisine has become ubiquitous in Red Bank, adding to a plentitude of lunch options. But there are still some gems hidden away, and so when PieHole readers tell us about flavors unknown, we listen.

That’s how we wound up at Town and Country Deli in Red Bank.

Tucked away next to a laundromat in a Shrewsbury Avenue strip mall at the corner of Bank Street, this place is more bodega or convenience store than delicatessen, but looks can be deceiving.

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RUMSON: WHAT’S YOUR BEEF CHANGES HOOVES

what's your beef 020416Jersey Shore restaurant maven Marilyn Schlossbach and partners have acquired What’s Your Beef in Rumson. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

HOT-TOPIC_03Restaurateur Marilyn Schlossbach is used to expectations: when she opens a new place, customers come looking for out-of-the-box creativity. Whether it’s been the casual fare of Langosta Lounge or Pop’s Garage, or the fine dining of now-gone Trinity and the Pope, foodies salivate when she introduces something new.

But with her latest endeavor, Schlossbach and her partners find themselves having to tamp down expectations. Why? Because the restaurant in question — What’s Your Beef, in Rumson — isn’t new, and its devoted, carnivorous fans aren’t looking for change.

“They have a very strong customer base here of loyal people who come every week,” Schlossbach told redbankgreen. “We don’t want to scare them away.”

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WHAT’S FOR LUNCH? A SALVADORAN FEAST

030816fredyjeremy2Pollo Azado  with casamiento at Fredy Jeremy’s, seen below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

030816fredyjeremyTucked into a nondescript, partly vacant strip mall next door to a car wash on Newman Springs Road in Red Bank, Fredy Jeremy’s is a delightful surprise.

Retaining the pizza and subs offered by the previous tenant, Red Bank resident Fredy Menjivar livens up his six-month-old restaurant with his scrumptious take on traditional  Salvadoran fare.

With plenty of Mexican food options in Red Bank, “there was no place to get Salvadoran food,” says the longtime former deli worker, who yearned to showcase the tastes and flavors of his culture.
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WHAT’S FOR LUNCH? A SUMPTUOUS SOUP

011615kanji1Seafood soup served in a rustic bowl at Kanji. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

011616kanji3Shades of gray and black dominate the tables, slate flooring and walls of Kanji Steakhouse and Sushi Bar, a Japanese restaurant in the Tinton Falls strip mall that was once anchored by an A&P and is now an Acme at the intersection of Shrewsbury Avenue and Route 35.

In this cave-like setting, the well-lit sushi bar takes center stage. Maybe this was a tactical design, because we went in thinking of soup but wound up ordering sushi.
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WHAT’S FOR LUNCH? FAST FOOD, GREEK STYLE

112715greekeats1A plate of rotisserie chicken at Greek Eats comes with pita bread and a variety of  sides. A gyro, below, loaded with fillings, including french fries.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

112715greekeats6That old line about having fast food “your way” can definitely be applied to the newest restaurant on Newman Springs Road on the Shrewsbury-Red Bank border.

Greek Eats, located in a high-ceilinged, industrially-styled space on the former site of Memory Bowling, is the brainchild of George, Charlie and Taso Lyristis, brothers and owners of Teak and the Bistro in Red Bank.

But if decor and the fun, blue-eyed logo — a protector against the evil eye —  don’t pull you in, the opportunity to grab some authentic Greek grub certainly should.

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FAIR HAVEN: SCHOOLED ON MEATBALLS

102115aurichio3Meatballs and gnocchi in San Marzano tomato sauce with parmesan-ricotta crema made by chef Julie Aurichio, below.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

102115 aurichio1It takes courage to stand in front of a class full of gourmet-minded students and declare that your recipe for meatballs will be the best they’ve ever tasted.

Lifelong Fair Haven resident Julie Aurichio did just that. Chef, personal assistant and owner of Just Julie — a luncheonette that occupied the space now rented to Seed to Sprout in the Acme Shopping Center in Fair Haven from 2002 to 2004 — she’s now adding culinary instructor to her résumé.

PieHole caught up with Aurichio and her fiancé, Rob Candiotti, a chef at the Raven and the Peach, while they taught a cooking class at Taste and Technique Cooking Studio on River Road in Fair Haven recently. Read on to learn about “Meatballs and More,” their unique twists on the Italian mainstay.

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CHURN: FAST GREEK AND EASY WEDDINGS

lyristis bros 111615Brothers George, Charlie and Taso Lyristis plan to open Greek Eats on the Shrewsbury side of Newman Springs Road Tuesday. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

retail churn smallIn this edition of Retail Churn:

• Three brothers with a long track record as linen-napkin restaurateurs open a fast-food eatery rooted in their Greek heritage Tuesday.

• A wedding planning business that has its roots in a flower shop throws off a new shoot in Red Bank.

• A ginormous pharmacy chain opens a controversial store here.

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