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

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The 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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RHODE BANK: STUFFIES FOR THE SUPER BOWL

chowdahousePieHole checks in with Rhode Island’s embassy in Red Bank, the Chowda House, to speak with chef Glenn Kovacs about stuffies. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels smallDespite being the smallest of the six states that make up New England, the breadth of unique, hyperlocal culinary contributions from Rhode Island make it a great place to look for inspiration for Super Bowl Sunday’s menu items.

The foods that are sure to make a Rhode Islanders’ mouth water that you’ve probably never heard of include hot wieners, the spinach pie and pizza strips, all polished off with a coffee milk.

But with a nod to the Patriots’ presence in the big game, the one Rhode Island food we’ve got our eyes on for this Super Bowl is the stuffed quahog, aka stuffie.

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PIEHOLE: SOPPRESSATA, CHOWDER & BRISKET

chowda_house3PieHole ate (just) west of the tracks in Red Bank recently, tasting some tacos and chowder. 

PIEHOLE logoredbankgreen’s PieHole is all about local food and drink. If you haven’t liked us on Facebook yet or followed us on Twitter, you may have missed some of these recent stories . . .

Follow the links to the stories, and check out PieHole’s Facebook page or follow its Twitter feed @RedBankPieHole for up-to-the-minute postings.

 

 

RED BANK: A DICEY CHAT ABOUT CHOWDA

chowda house 040513PieHole visits Red Bank’s Chowda House to get the chef’s take on New England versus Manhattan. (Photo by Jim Willis. Click to enlarge)

PIEHOLE logoHow’s this for warming a cold, grey December day? Today, redbankgreen‘s PieHole food page tucks into two chowders at Red Bank’s eight-month-old chowderhouse, conveniently named the Chowda House.

We chat with chef Glenn Kovacs about what’s behind a decent made-from-scratch chowder, and ask the obvious question: red or white?

Follow the links to the stories, and check out PieHole’s Facebook page or follow its Twitter feed @RedBankPieHole for up-to-the-minute postings.

RED BANK: A CHAT ABOUT CHOWDA

chowda_house2Red Bank Chowda House chef Glenn Kovacs says good chowder is all about texture and consistency. And clams. Lots of clams. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

PIEHOLE logoWhen you name your restaurant the Chowda House, as Mary and Roy Jennings did when they opened the doors of their Red Bank seafood place earlier this year, it doesn’t matter how good anything else on the menu is: your clam chowder better be a cut above the usual out-of-can fare you’re likely to find at other restaurants.

PieHole checked in with the the Bridge Avenue eatery’s chef Glenn Kovacs to see what’s behind a decent made-from-scratch chowder, and to ask the obvious question: red or white?

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CHOWDA HOUSE TAKES RED BANK DOWN EAST

Chef Glenn Kovacs at work in the new Chowda House, set to open Saturday. (Click to enlarge)

By JOHN T. WARD

It’s been almost a year and a half since redbankgreen first reported that Mary and Roy Jennings were planning a new seafood eatery on Bridge Avenue in Red Bank.

Sine then, apparently, the couple have been battening down the hatches, as indicated by the extensive use of a shipboard motif in the dining room of the Chowda House, their new restaurant located directly opposite the train station. Even the restroom doors look like bulkhead passages to a ship’s engine room.

It’s an environment that chef Glenn Kovacs says reflects the well-thought-out details of the business, which opens Saturday.

“There’s nothing like this around here,” in terms of atmosphere or menu, says Kovacs, whose travels have landed him stints in kitchens throughout the metropolitan region.

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