RED BANK: PIZZA ALL FIRED UP AT BIAGIO

biagio 2Anthony “Tito” Vega stokes the fire at Biagio Wood Fired Pizza. (Photo by Jim Willis. Click to enlarge)

By JIM WILLIS

With at least a half-dozen places to grab a pizza in downtown Red Bank, a pizzeria has to differentiate itself if it’s going to stand out.

Step inside Biagio Wood Fired Pizza on Broad Street and you get a sense right away that there’s something different going on. An enormous red oven stands in the center, glowing with flaming logs.

Biagio initially stoked our interest with its arugula-topped pizza, which helped redefine for us the universe of appropriate pizza toppings. To get the lowdown on the fire-breathing oven, Piehole caught up with Biagio pizzaiolo, Alberto “Tito” Vega.

Read More »

ZEBU OUT, WOOD-FIRED PIZZA IN

Zebu will close next week and a new restaurant will take over its space at 12 Broad Street. (Click to enlarge)

By JOHN T. WARD

Just five months after a high-profile relocation up Broad Street, Red Bank’s Zebu Forno plans to close next week to make way for a new wood-fired pizza restaurant.

Zebu owner Andrew Gennusa tells redbankgreen he’s partnered with borough resident Biagio Schiano, owner of Mossuto’s Market in Wall Township, to create a new pizzeria at 12 Broad that that they plan to franchise as Biagio Wood-Fired Pizza.

Meantime, Gennusa said he’s hopeful that Zebu itself will reopen elsewhere in town under new ownership, though no buyer has yet been found.

Read More »