RED BANK: ASBESTOS FOUND AT BASIE PARK

Officials said the loose asbestos was limited to a boiler room and transformer room beneath the main grandstand. (Photo by John T. Ward. Click to enlarge.)

By JOHN T. WARD

Red Bank’s interim business administrator said Friday there is “no cause for concern” as the town moves forward with a plan to address recently discovered asbestos in an area beneath the grandstand at Count Basie Field.

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RED BANK: A FEW HAPPY HOURS

062915birravino2Happy hour choices at Birravino included organic house wine, beer and an appetizer, while at Robinson’s Ale House, below, a martini starred.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

063015robinsonsThough it’s ubiquitous in Red Bank, happy hour – that late-afternoon, discounted bar-tab menu option – should not be taken for granted. Many states, according to the National Center for State Courts, prohibit or limit what has become a traditional time of day to meet with friends and acquaintances in New Jersey.

Although most bars and restaurants offer special deals to lure customers, you might be surprised at how differently those two or three hours are interpreted. PieHole breaks down what can be considered an early bird special for the economically minded while others might call it a snack before dinner.

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A PORTION-CONTROLLED SIDE OF ZEET

zeet-peabody-1Zeet Peabody, executive chef at the new JBJ Soul Kitchen, which features crisp design inside and a vegetable and herb garden out front. (Click to enlarge)

By JOHN T. WARD

soul-kitchen1The star power at Wednesday’s opening of the JBJ Soul Kitchen in Red Bank belonged, of course, to the restaurant’s main sponsor, Jon Bon Jovi.

But while the the telegenic pop star may continue to volunteer his time washing dishes at the Monmouth Street pay-what-you-can eatery, patrons will be on intimate terms with Zeet Peabody, the restaurant’s executive chef.

Along with his kitchen crew and wait staff, he’s the one who’ll be there most of the time. More importantly, he’s be the one who’ll decide what goes onto the plates, and how those dishes will elevate the eatery to destination status.

After all, this is “not a soup kitchen,” Bon Jovi said at the opening. With its knife-sharp appearance, it doesn’t look like one. And the people behind it don’t want it to function as a dole for the down-and-out. The goal, they emphasized, is to make it a restaurant for all, no matter what’s in the customer’s wallet.

So amid the hubbub of the opening, redbankgreen isolated Peabody – who’s been a personal chef and consultant since closing his Bistro Zeeto in Atlantic Highlands a decade ago – for a few minutes to get his input. Here’s our quickie interview.

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