SEA BRIGHT: HAPPY HOUR AT EVENTIDE

Eventide Grille, tucked behind a marina, is a favorite of locals at happy hour. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Sea Bright is all hustle and bustle during the summer, so hungry and thirsty beachgoers zipping along Ocean Avenue might might not notice Eventide Grille, which isn’t even visible from the street. Locals, on the other hand, are well aware of this gem of riverside restaurant and watering hole tucked in behind the Navesink Marina.

PieHole stopped by on a breezy weeknight to rub elbows with a happy hour crowd that for the most part arrived on foot.
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WHAT’S FOR LUNCH? PIZZA AT DANNY’S

061115dannys4Danny’s has been using the same tomato sauce recipe since 1969 on its pizza. Sidewalk seating is available, below. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

061115dannys3Danny Murphy had his hands in the restaurant business long before the current incarnation of Danny’s Steak House on Red Bank’s West Side.

Murphy’s mother owned a place called the Friendly Luncheonette on West Front Street, where he worked in the 1950’s. In his teens, he learned pizza-making a few doors away, at Brother’s Restaurant. He opened his own restaurant around the corner, on Bridge Avenue, in 1969, starting with Italian dishes, and later adding steak and fish to the menu.

It’s his pizza, though, that PieHole remembers first eating 23 years ago. Read More »

SEA BRIGHT: A MARTINI RIPE WITH SUMMER

beau keegan 072214Ama mixologist Beau Keegan adds a dash of grenadine to give his white peach martini the look of a peach. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

ama peach martini 072214Kitchens and dining rooms aren’t the only areas of restaurants caught up in the growing interest in locally sourced artisanal food products.

At Ama Ristorante in Sea Bright, the bar has become a place of labor-intensive cocktails prepared with carefully chosen fruits and flavorings, says Beau Keegan, who runs the beverage operation.

“A generation ago, it was all about liqueurs, but there’s been a revolution in the last 10 or 15 years of people making their own purees, syrups, bitters,” he says. Driven by customer interest, “everybody’s kind of pushing each other” to find new, and fresher, ingredients, he says.
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