JJ’s Delicasies, at 21 West Front Street, features a swirling logo on the sidewalk out front, thanks to a projector. (Photo by John T. Ward. Click to enlarge.)
By JOHN T. WARD
In this edition of redbankgreen‘s Retail Churn, one of Red Bank’s hot vegan restaurants is building a separate takeout place, while a 24-hour gym, a barber shop and a cryotherapy spa all have plans to set up shop downtown.
Meantime, two businesses — a restaurant and a women’s clothing shop — have opened in recent days.
Birravino’s proposal for a 1,500-square-foot beer garden, as shown to the left of the existing restaurant in renderings below. (Photo by John T. Ward. Renderings by Michael James Monroe. Click to enlarge)
By JOHN T. WARD
Two Red Bank restaurants won approvals for expansion plans Monday night.
• The borough planning board gave unanimous a OK to Good Karma Café, the only vegan restaurant downtown, to triple in size by leasing vacant retail space next door. More →
Seasonal treats from Red Bank include pumpkin-filled cannolis from Sempre Cannoli, above, and pumpkin truffles from Chocolate Works, below. (Photos by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
Whether you’re hosting a Thanksgiving dinner or you’ve been invited to a feast, making everyone happy can be tricky.
Were you asked to bring a side dish or dessert? Do you need a hostess gift? PieHole has you covered with a cornucopia of sweet treats and savory sides available in the pumpkin-tinged town of Red Bank. More →
Good Karma Cafe’s Gail Doherty walks PieHole through a recipe that will transport you and your tastebuds to the south of France. (Photo by Jim Willis. Click to enlarge)
By JIM WILLIS
Red Bank’s vegan stronghold, Good Karma Café, ran a dinner special recently that caught PieHole’s eye.
A post on Facebook read: Chickpea Socca, layers of golden chickpea crepes filled with a garlic white bean puree and sautéed dark greens. Topped with caramelized leeks and a zesty marinara sauce.
Socca, for the uninitiated, is a crispy pancake made from a chickpea batter. A common street food hailing from southern France, it’s humble and incredibly easy to make.
In Italy it’s called farinita or cecina. In India you’ll find pudla. Each culture has its own unique spin, and PieHole has tried a lot of them. But never before had we seen it presented in layers, like a lasagna. So we hopped over to East Front Street to sit down with Good Karma owner/chef Gail Doherty to learn a bit more about her unique spin on this dish.
Tote you veggies home from the Farmers’ Market in this cotton bag. (Photo by Jim Willis. Click to enlarge)
PieHoleknows that local foraging is the best foraging. For the food lovers on your gift list we have assembled PieHole’s First Annual Shop Local Holiday Food & Drink Gift Guide. This is the 8th in the series.
Here’s a little something for the eaters on your list who want to show their support for Red Bank’s vegan mecca, Good Karma Café, on East Front Street.
These all-cotton tote bags (which have a pair of long handles not visible in the photo) go for $6, and could be handy when carrying home your Farmer’s Market finds.
The trailer for ‘Forks Over Knives,’ which will get two screenings in Red Bank Thursday night.
By DUSTIN RACIOPPI
While Adam Sobel waits to learn if he’ll be permitted to operate his four-wheeled business in Red Bank on a regular basis, he’ll have his Cinammon Snail mobile food truck downtown for at least a couple of hours Thursday night for a down-to-earth dinner and a movie.
Along with vegan-friendly comrades Patti Siciliano of Funk & Standard, Gail Doherty and Tiffany Betts of Good Karma Café and others, Sobel is taking part in an evening focused on the health benefits of eating the un-American way: organically.
The night revolves around the indie documentary Forks Over Knives, which features T. Colin Campbell, a nutrition researcher at Cornell University who believes degenerative diseases can be prevented, and in some cases reversed, by adopting a “whole foods, plant-based diet.”
Or, as Siciliano, a converted vegan who recently opened an organic juice bar in her Broad Street business, says, “just don’t eat garbage.”