WHAT’S FOR LUNCH? ‘ALL IN’ IN SEA BRIGHT

Shrimp, arugula and capellini pasta at the newly opened GiGi’s New York Style Pizza and Restaurant. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Admiring the new street lights installed as part of a streetscape makeover on Ocean Avenue in Sea Bright earlier this week, PieHole spied the equally new GiGi’s New York Style Pizza and Restaurant.

Located next door to Melonhead in a space that most recently housed the Black Swine restaurant, which moved to a larger spot a block away, Gigi’s turns out to be owned by familiar faces: chef Kenny Gambella and his wife, Kelly, who also own Sonny’s Sandwich Shop just down the street.

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WHAT’S FOR LUNCH? A READIE’S FISH FRY

The Buena Place fish fry combo platter, a recent addition to the menu at Readie’s Cafe. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

Restaurants come and go in Red Bank, maybe more often than we like. But there are a few that can brag of longevity and customer loyalty.

Opened in 1957, Readie’s Café is celebrating a big anniversary this year. Tom Fishkin, owner since 2001, tells PieHole that the deli had its launch on Monmouth Street as the Village Pork Store the same year that Elsie’s Subs, another lunchtime institution, opened its doors. It became Readie’s Fine Foods under owner Jack Readie in the 1980s.
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WHAT’S FOR LUNCH? A BITE AT BUBBAKOO’S

Customize your meal by mixing and matching ingredients in a bowl, burrito or taco at Bubbakoo’s Burritos. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

For this week’s What’s For Lunch, PieHole takes a a lighthearted romp through a menu of fun ingredients at the new Bubbakoo’s Burritos on Ocean Avenue in Sea Bright.

Taking some of the best features from other fast food joints on the Greater Red Bank Green — such as the ordering system at Jersey Mike’s Subs, where you watch as your plate gets prepared conveyer-belt fashion— and Surf Taco, where light menu options offset the heavier ones, Bubbakoo’s creates quick meals prepared from fresh, made-in-house ingredients.
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WHAT’S FOR LUNCH? A TASTE OF NEW ENGLAND

032216navesinkfishery5A fried shrimp platter with coleslaw and crispy french fries. The corn chowder, below, was filled with bits of crab. (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

032216navesinkfishery1Casting its net a bit beyond the usual limits of the Greater Red Bank Green, PieHole finds lots of fresh fish choices at the Navesink Fishery in Navesink.

With 40-plus years of fishmongering and cooking, 20 of which have been spent at this restaurant, owner Ruddy Field is serious about bringing his customers simple cuisine from briny depths and fresh water lakes. Landlubbers need not apply.

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SEA BRIGHT: GOING OVERBOARD AT EVENTIDE

050215 eventide2The pungent Garlic Shrimp, above, and the Drunken Clams, below,are customer favorites.  (Photos by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

050215 eventide4There isn’t a bad seat at the Eventide Grille, tucked away at the Navesink Marina in Sea Bright.

Mesmerized by the sun glinting off the Shrewsbury River, PieHole almost forgot the real reason we were here, until an insistent, growling stomach reminded us: lunch.

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WHAT’S FOR LUNCH? KUNG PAO, INDEED

teak kung pao 021115A dish of kung pao chicken at Teak in Red Bank. (Photo by John T. Ward. Click to enlarge)

By JOHN T. WARD

Lunch at Teak in Red Bank on a recent frigid afternoon offered a double dose of satisfying warmth.

PieHole grabbed a table bathed in nearly blinding sunlight in the solarium-like front room overlooking Monmouth Street. That took the chill off the old bones, pronto.

Finishing the job from the inside out, though was a heaping dish of kung pao chicken, with flavor and substance by the megawatt.

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RED BANK: EX-NFLER VISITS, BEARING SHRIMP

Celestine and Wallace Woods in their alter-egos as Santa and Mrs. Claus, above, and former pro footballer Jarvis Green, below. (Photos by Dan Natale. Click to enlarge)

By DAN NATALE

Former pro defensive end Jarvis Green has been on a rampage of goodwill lately, and on Thursday sacked another location with Christmas cheer: Red Bank.

Jarvis, who put in eight seasons with the New England Patriots, is affiliated with a New Orleans-based shrimp consortium that this week joined with the Food Bank of Monmouth and Ocean Counties to help feed the hungry and spread joy.

On Thursday evening, following a visit to help feed victims of Hurricane Sandy in Ocean County, he stopped in at the Boys and Girls Club of Monmouth County and Lunch Break, just a couple of doors apart on Doctors James Parker Boulevard, with 100 pounds of shrimp.

“That’s a lot of shrimp,” said Green.

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