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? STRIP MALL SUBS

ajs_deli2The fried eggplant sandwich at AJ’s Deli in Shrewsbury. We’ll be back for another one of these. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

morsels medium

And you may find yourself behind the wheel of a large minivan, with a hungry wife and a hungry kid. And you may be passing the McDonald’s on Shrewsbury Avenue in Tinton Falls, and you may say to yourself, “Well, what can I eat here?”

That’s the way-more-than-once in a lifetime situation PieHole found itself in yesterday. But rather than opt for the drive-through McProcessed food, we decided to explore the Shrewsbury Village shopping center, on the Shrewsbury side of the street. And there, in a strip mall we’ve driven past hundreds of times but never thought to enter, we stumbled across AJ’s Deli.

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RED BANK: LAST OF THE GAGUTZ AND GARLIC

Peppers, peaches and eggplant will be peaking this weekend at the Red Bank Farmer’s Market. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

This Sunday could be your last chance to grab a gagutz at the Red Bank Farmers Market.

“This is going to be it – the guys just went into the fields to cut the vines down,” Michelle O’Connor, who runs Brookville Farms in Barnegat, tells redbankgreen. But it may also be your last chance to grab fresh garlic, too, says O’Connor.

“It’s just about done,” she said of the harvest. “I’ve got a little bit left, and if it’s there, it’s there.”

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