WHAT’S FOR LUNCH? A TASTE OF NEW ENGLAND

032216navesinkfishery5A fried shrimp platter with coleslaw and crispy french fries. The corn chowder, below, was filled with bits of crab. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

032216navesinkfishery1Casting its net a bit beyond the usual limits of the Greater Red Bank Green, PieHole finds lots of fresh fish choices at the Navesink Fishery in Navesink.

With 40-plus years of fishmongering and cooking, 20 of which have been spent at this restaurant, owner Ruddy Field is serious about bringing his customers simple cuisine from briny depths and fresh water lakes. Landlubbers need not apply.

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SOUP’S ON, AND GOOD TO GO

111014 zaitooni 2Laudy Hage of Zaitooni Deli with a quart of her popular lentil soup. Below, the vegan Mediterranean eggplant soup from Healthy Habits Natural Foods. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

111014 soup healthSoup is hot this time of year, as a go-to meal for dinner, a spicy, flavorful lunch, or a soul-warming remedy for what ails you.

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.

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FAIR HAVEN: FINE DINING, FAIR-STYLE

082214-fhfair steamersSteamers and pitchers of beer dominate the tables at the Fair Haven Fireman’s Fair. Below, volunteers Raquel Falotico and Christina Schrank. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

082214 fh fair aux1It’s time for the first seating in the dining tent at the Fair Haven Firemen’s Fair, and the members of the all-volunteer fire department’s Auxiliary are once again organized and ready for the challenge.

It’s 6 p.m., and already there are more people in line for dinner than there are tables and seats. But they patiently wait their turn, some holding plastic cups of beer while chatting with neighbors, many with small children eager to hit the rides. A long line of baby strollers stands parked between the cashier and takeout window.

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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.

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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