WHAT’S FOR LUNCH? AMELIA’S KITCHEN POPS

Vegetarian appetizers from Amelia’s Kitchen include grilled corn and sweet potato and black bean chili.  (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

In April, new signage marked a name-change for Pop’s Garage at the Grove West in Shrewsbury to Amelia’s Kitchen. Still part of the local restaurant-empire owned by the Schlossbach family, Marilyn and Richard take a back seat to brother Arthur’s management on this one, which is now named for his daughter, who’s been “been busting [his] tail to make things healthier,” he tells PieHole.

The garden and patio seating outside still segue into an eye-popping kaleidoscope of color inside, and the kid-friendly, party-like atmosphere still comes with a Mexican-themed menu. But Amelia’s tends more to lighter, Baja-inspired cuisine, and a new farm-to-table focus means tacos are out while fresh salads are in.
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WHAT’S FOR LUNCH? TUSCAN OPULENCE

Tortelloni and house-made sausage from Buona Sera’s lunch menu. (Photo by Susan Ericson. Click to enlarge)

By SUSAN ERICSON

On a warmer-than-expected spring day, the flung-open doors of Buona Sera Italian Ristorante in Red Bank offer a welcoming sight.

At night the restaurant, at the corner of Maple Avenue and Monmouth Street, can be crowded with party-goers and dates trying to impress, but lunchtime is a different, quieter scene.
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