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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