WHAT’S FOR LUNCH? AMELIA’S KITCHEN POPS

Vegetarian appetizers from Amelia’s Kitchen include grilled corn and sweet potato and black bean chili.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

In April, new signage marked a name-change for Pop’s Garage at the Grove West in Shrewsbury to Amelia’s Kitchen. Still part of the local restaurant-empire owned by the Schlossbach family, Marilyn and Richard take a back seat to brother Arthur’s management on this one, which is now named for his daughter, who’s been “been busting [his] tail to make things healthier,” he tells PieHole.

The garden and patio seating outside still segue into an eye-popping kaleidoscope of color inside, and the kid-friendly, party-like atmosphere still comes with a Mexican-themed menu. But Amelia’s tends more to lighter, Baja-inspired cuisine, and a new farm-to-table focus means tacos are out while fresh salads are in.
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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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