Southern style shrimp and grits from the specials menu at the Inbetween Café. (Photo by Susan Ericson. Click to enlarge)
By SUSAN ERICSON
What magnetic pull does the Inbetween Café in Red Bank have that keeps loyal customers waiting to share a table with others for breakfast or lunch?
Achieving almost a cult-like status, in part because of the gourmet fare his kitchen churns out seven days a week, owner and chef Bob Koehler may sling hash a little more slowly than some others, but that’s because he makes sure every plate comes out just right. Showing off his experienced chops, he’s not afraid to try a new recipe on his hungry legion of devoted connoisseurs.