RED BANK: WELL, SHUCKS, OYSTERS FOR T-DAY

Jamian oyster 112413 2Jamian LaViola of Jamian’s demonstrates how to properly and safely shuck an oyster in a video on redbankgreen‘s PieHole food page.

PIEHOLE logoEver since our conversation a few weeks ago with food history author Karen Schnitzspahn, when she spoke how abundant oysters used to be at Red Bank’s bars and taverns, PieHole has had bivalves on the brain.

So we grabbed a dozen Maryland oysters and headed over to Jamian’s Food & Drink for a lesson in how to shuck an oyster without requiring a trip to the hospital.

Check out the video here.

RED BANK: HAPPY SHUCKING THANKSGIVING

Jamian LaViola of Jamian’s shows PieHole how to shuck an oyster. Click here to watch if the video isn’t displaying on your device.  (Video by Brian Donohue. Click to enlarge)

By JIM WILLIS

Ever since our conversation a few weeks ago with food history author Karen Schnitzspahn, when she spoke how abundant oysters used to be at Red Bank’s bars and taverns, PieHole has had bivalves on the brain.

Since then, we’ve been craving the cold and briny mollusk so much that we’ve decided oysters ought to be on our Thanksgiving table this year.

To see what kind of preparation would be involved to get oysters ready for Thanksgiving, we stopped by the Lusty Lobster (the folks who bring Red Bank the oysters for Oysterfest) and picked up a dozen Maryland oysters ($5/dozen) so that we could hone our shucking skills before the big day.

But mere seconds into our first attempt at prying open a shell, we were fumbling through the medicine cabinet for band-aids and combing through our Facebook friends to see if anyone could show us how to shuck an oyster without requiring a trip to the hospital.

Jamian LaViola from Jamian’s Food and Drink on Monmouth Street in Red Bank answered the call.

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RED BANK: FROM ROOF TO ROOF-OF-MOUTH

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 LaViola’s eponymous Red Bank bar and restaurant, Jamian’s, 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 Jamian’s menu, with some produce coming from as nearby as a small garden atop the Monmouth Street restaurant and LaViola’s 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 we’re 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.”

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RED BANK: JAMIAN’S OUTDOOR BAR OK’D

Jamian’s plans an open-air bar out back, replacing a garage on Gold Street, below. (Click to enlarge)

By COLBY WILSON

Another open-air bar is set to join the Dublin House‘s Temple Bar and the yet-to-be-built rooftop bar atop Teak on Red Bank’s Monmouth Street.

Jamian’s Food and Drink won borough planning board approval Monday night for a plan to to expand its restaurant and bar operations by adding back-door dining patio with eight tables and an 11-seat bar.

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