RED BANK: EATERY CONTENTS ON THE BLOCK

12 broad 091914 The oven, assuming it’s sold, will have to go out the way it went in: through the front window. Below, Anthony “Tito” Vega with the three-ton oven last year. (Photo above by John T. Ward, below by Jim Willis. Click to enlarge)

By JOHN T. WARD

biagio 2Need some sturdy metal chairs for your kitchen? How about a service counter? Or a custom-built, 6,000-pound, tile-covered, wood-burning oven?

Well, who doesn’t, right?

Here’s your chance to get those items, and more, as the contents of the short-lived Biagio restaurant in Red Bank are going up for auction.

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CHURN: CIAO, BIAGIO, CESAR & WOULD-BE BBQ

rb 12 broad 032514Biagio Wood-Fired Pizza has departed 12 Broad Street after less than a year and a half in town. (Click to enlarge)

By JOHN T. WARD

Rcsm2_010508This edition of Retail Churn reports on the departures from downtown Red Bank of two businesses and the cold feet of one that never opened: a pizzeria, a jewelry store and a barbecue joint, respectively.

Gone, quite abruptly, is Biagio Wood-Fired Pizza. Going, once its home of 21 years is sold, is Cesar’s Creations Jewelry. And never seen was the highly-lauded Local Smoke BBQ, which bailed over the expected costs and delays of setting up downtown.

All three involve Broad Street addresses. We’ve also got news about new boutique coming to Monmouth Street.

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RED BANK: PIZZA ALL FIRED UP AT BIAGIO

biagio 2Anthony “Tito” Vega stokes the fire at Biagio Wood Fired Pizza. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

With at least a half-dozen places to grab a pizza in downtown Red Bank, a pizzeria has to differentiate itself if it’s going to stand out.

Step inside Biagio Wood Fired Pizza on Broad Street and you get a sense right away that there’s something different going on. An enormous red oven stands in the center, glowing with flaming logs.

Biagio initially stoked our interest with its arugula-topped pizza, which helped redefine for us the universe of appropriate pizza toppings. To get the lowdown on the fire-breathing oven, Piehole caught up with Biagio pizzaiolo, Alberto “Tito” Vega.

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