Jamian LaViola grabs some herbs from the rooftop garden over the restaurant’s kitchen. (Photo by Jim Willis. Click to enlarge)
By JIM WILLIS
At Jamian LaViolas eponymous Red Bank bar and restaurant, Jamians, patrons are apt to arrive on beach cruisers or skateboards, and if they come by car, there’s a good chance there’ll be a surfboard or two strapped to the roof.
That neighborhood vibe now extends to Jamians menu, with some produce coming from as nearby as a small garden atop the Monmouth Street restaurant and LaViolas backyard garden in Navesink.
This summer LaViola is harvesting greens like romaine and frisee from the home garden and using them in the kitchen.
We just brought in some lobster, and were making a fresh lobster salad tonight,” he told redbankgreen last Friday. “Will I use some of my fresh greens for that? Yeah, absolutely because it will make it just that much better.