Drew's Bayshore Bistro, Keyport
Wow, Drew's just keeps getting better and better (if that is even possible). We settled in last night looking over the menu while our server Colleen read the specials. It seems you can't go wrong with anything at Drew's, it is also nice to have a wide variety of choices.
We started with a special salad of spinach, sliced strawberries, fennel, goat cheese all tied together with a blood orange vinaigrette. Excellent salad and a large portion. I had the signature voodoo shrimp which I had not ordered in some time. Well, it is as good as ever. Go hungry and enjoy! Also had a large bowl of mussels that were prepared with white wine, garlic and herbs. These were tasty and we sopped up the broth with some nice bread.
Entrees were perfectly seared scallops over a creamy corn risotto and two jumbo crab cakes with smashed potatoes, veggies and a creamy tartar sauce. Both entrees were superb.
It is hard to pass up dessert at Drew's, so we didn't try :) A new salted caramel pretzel pie was off the charts good. A pretzel tart shell with caramel, chocolate ganache, whipped cream, chocolate sauce with a scoop of vanilla gelato. Wonderful mix of sweet and salty!
Also had another new dessert, a fried apple pie with whipped cream and a scoop of vanilla ice cream was crispy on the outside with warm apple berry goodness inside. Another excellent dessert to end a delicious meal.
Drew was recently nominated for a James Beard award, this is the third year in a row!!. A real accomplishment. Totally comfortable in the new restaurant he is experimenting all the time and is devoting time to a recently purchased smoker. Can't wait for Drew to start sampling from that smoker.
Service from Colleen, Tara and the entire staff is friendly and very helpful.
Always a pleasure dining at Drew's and last night was no exception, enjoy.
-
-
bgut1
Apr 5, 2013 10:49 AM
Congratulations to Drew's for being named 2013 Best Restaurant at the Jersey Shore!!
-
DH and I have had two dinners in the past two weeks since opening. We have had old favorite Voodoo Shrimp - still fabulous- and had the best spinach salad lightly dressed (I don't remember exact but I think it had maple flavor) with white cheddar, Benton's bacon, apple and grapes- all ingredients top notch and fresh. Entrees included the catfish on the regular menu, mako with New Orleans BBQ shrimp on top (OMG) and pork chop duo with a spicy rub and cooked to perfection!
-
angelo04
Mar 14, 2013 08:03 PM
We were fortunate enough to get a reservation this past Saturday. Since we didn't have a sitter and the kids love Drew's, we got a 5:00 reservation, (not an issue cause my 8 year old daughter, and 6 year old son are definitely fellow hounds!)
Now I never had a bad meal at Drew's. Never had a Just OK meal at Drew's. This meal was no different, maybe the best I have had at Drew's. You would think he might be a little rusty. Nope not a chance. The meal was stellar. While Drew may have been out of commission for months since Sandy, he did not miss a beat Saturday. Great service and a great meal.
We ordered 4 app's, 3 entree's, 2 desserts. Hey we were hungry! And missed the food, we were last there in late August, MId September.
App's - Those wonderful Voo Doo Shrimp. Really the best part is soaking up the sauce with bread, so good. The Clams with Andoulie sausage, another great broth to soak up. A well executed spinach salad with cheddar, bacon, nuts and pear (maybe apple, memory eludes me right now.) But my personal favorite is his take on the escargot. OMG. Heavy, rich, creamy. Served out of the shell with some type of chopped cajun style sausage, Delicious. No one wanted to share this. Thankfully this was all mine!
Entree's - My better half had Shrimp and Grits. We hate grits until we had Drews (and Chef MD's. ) So so good. I really like to have the pork du jour but the stuffed cat fish with crawfish caught my eye and did not disappoint. The Kids spilt the Short Ribs. The one bite I had was really good, the only bad part was I was hoping for leftovers!
Desserts were the Salty Carmel Pretzel tart thing, my favorite and Bananas foster bread pudding.
A stellar meal.
The new space is by far the best and there is even a small parking lot.
Glad Drew is back in business, wishing him much success.
-
corvette johnny
Mar 14, 2013 01:34 PM
Did Drew ever get anywhere with that smoker? I'd like to try some smoked goods!
›1 Reply -
bgut1
Mar 10, 2013 07:23 PM
I was lucky enough to get a reservation to Drew's for its opening night last Tuesday. Having eaten at the prior two restaurants I can attest that this one is the best. From the larger room to the decor to the picture windows, this space is so much better in every way. As for the food, there was evidently no rust exhibited in Chef Drew's 4 month absence behind the stove. Everything tasted as good as I remember. In fact I would argue that certain dishes tasted better (which may have come from Drew tinkering with his recipes during his hiatus). For appetizers we had the voodoo shrimp, pork rillette, escargot, and calamari. For entrees the table ordered the root beer glazed pork chop, scallops and the strip steak. All the apps and entrees were stellar. For dessert we had the car bomb sundae, the signature chocolate caramel tarte, bananas foster bread pudding and the "Bay Breeze" crumble (pineapple, cranberry, and rum ice cream). All the desserts were exemplary with the bread pudding (more delicious than ever) and the new crumble being the standouts. Add the fantastic service and it clear to see that Drew's is back and better than ever.
-
-
bgut1
Mar 4, 2013 05:38 AM
Drew's Bayshore Bistro will be reopening tomorrow, March 5, at his new location at 25 Church St., Keyport!!!
›3 Replies-
re: bgut1
JustJake
Mar 4, 2013 06:51 AM
Saw that Drew's was just about ready to go based on their Facebook page. Good news indeed. I've got a birthday dinner coming up Sunday. There will probably be a 'crush' of reservatitons as they reopen who've been missing this wonderful place. Thanks,
-
-
re: bgut1
Drew's is indeed open again. His cooking is as stellar as always. The most incredible caesar salad followed by the root beer glazed pork chop was our dinner, that ended with the special dessert, salty-pretzel-chocolate-caramel-tart. It's so great that one of the area's finest restaurants has returned!!
-
-
Had a delicious dinner at Drew's last night. Old favorites are still on the menu but Drew's ability to offer new innovative items keeps the dining experience at a high level.
Voodoo shrimp, Autumn salad and escargot were the appetizers last night, the voodoo shrimp were wonderful as always, the Autumn salad and escargot were new treats for us.
Entrees were new to the menu, both were delicious and large portions. Looking forward to lunch today: Crispy duck confit was a duo of legs sitting on a bed of duck, mushroom and tasso ham jambalaya, also had a spicy orange glaze. Wonderful combination of flavors. Lobster Pot Pie was a pot pie like no other. Meat from 1 1/2 lb lobster combined with carrots, potatoes, pearl onions in a yummy buttery crust. A pot pie for the ages :)Leftovers for today but could not pass up dessert. All the times we have dined at Drew's we had missed the Fig Drewton's. Not last night, they were on the menu and we indulged. Empanadas were stuffed with fig jam, drizzled with caramel sauce, served with a dollop of whipped cream and a scoop of vanilla ice cream. I honestly think Drew should trademark that name, it is that good! What a way to mend a great meal.
A new 2010 vintage of DeBiase Pinot Noir went well with the variety of food.. Here are some pictures of the food in the order I mention above.
›1 Reply
-
We had dinner at Drew's yesterday. We hadn't been in ages -- so long ago that this was our first time in the new location. Much more attractive than the old digs.
As everyone has said, Drew's cuisine continues to rock big time! We kind of went overboard with the appetizers and shared he following: Bistro Bacon, Bistro Flatbread, Escargots, Fried Green Tomatoes. For mains, Mr. R. had his beloved Jambalaya while I had the Duck Breast special which was accompanied by Duck Confit Jambalaya. Portions, as always, were so huge that in order not to burst -- and, of course, to leave room for dessert -- we came home with several containers of leftovers.
For dessert, we shared the Salty Pretzel Chocolate Caramel Tart and a few ice creams. I had the delicious housemade lemonade, and now that they have the proper equipment, Mr. R. ended the meal with an excellent cappuccino.
Tana and Heather provided superb service.
We are definitely putting Drew's back on regular rotation.
Photos of last night's dinner at Drew's: http://www.flickr.com/photos/11863391@N03/sets/72157631533214554/with/7985193586/
›2 Replies-
re: RGR
bgut1
Sep 14, 2012 10:57 AM
R - As always, that was an excellent review. I'm happy that you enjoyed your meal at Drew's. It looks like you had quite the feast. The Bistro Bacon and the Escargot are two of my favorite appetizers (along with his fantastic mac and cheese). What did you think of the desserts? Drew has definitely taken them to a new level since you and Mr. R. last were there. I am particularly interested in your take on the goat cheese and fig and butterscotch and bacon flavors. Thanks in advance.
-
re: bgut1
b., Thanks for your kind words. :)
While the bacon was amazing, the escargots totally blew us away! One of the best escargots dishes we've ever had. I actually missed noting the mac and cheese. But it's just as well since we were already on appetizer overload. Definitely next time.
Mr. R.'s favorite dessert is ice cream, and he loved all three equally. The butterscotch and bacon was nice, but I didn't love it. Goat cheese and figs are two of my favorite things. Together, they were dynamite. The one that had me totally swooning was the corn ice cream. What an explosion of corn flavor! Also, the vanilla gelato that topped the chocolate caramel tart was excellent (as was the tart). It's great that Drew now has the proper equipment so he can make all sorts of delicious ice creams and gelatos.
The entire menu is a testament to Drew's never endiing creativity.
-
-
-
After a couple years of trying to hook up our darling daughter and SIL with a visit to Drew’s we finally accomplished that last night. It’s not our fault they live in Jersey City, work in NYC and are without a car :)
They both were looking forward to dinner and were not disappointed.
I thought it might be interesting to get their take on our feast last night so during this report their comments are included.Sat down and while looking at the printed menu our server Tara read us a series of special appetizers and entrees. Lots to decide from. To be able to sample everything we served the food family style.
Started with Mexican Shrimp Cocktail, DD “I’m stuck with making Christmas dinner this year but this is our starter for sure". "It may not turn out as good but all the ingredients are written down”. Clams & Andouille, SIL “this is the best clam soup ever” as he ladled in the chorizo flecked broth. Voodoo Shrimp, DD “Why didn’t I order a full serving of this“. “This is to die for”. Mac & Cheese, cheddar jack, Benton’s bacon, toasted bread crumbs, a meal all by itself. Perfect for sharing. Candied Bacon was a new starter and an instant favorite. Thick cut bacon seasoned with pepper then coated with brown sugar and baked to form a heavenly crust. Sweet delicious flavor served with some awesome coleslaw. DD “how does he get the bacon so chewy yet crispy with that much flavor”After that array of starters we shared fresh Jersey tomato panzanella salad with an assortment of tasty Jersey tomatoes, mozzarella, basil, croutons in a fresh Italian dressing
Entrees were a couple of jumbo soft shell crabs sauteed with browned butter caper garlic sauce over mashed potatoes.So sweet and yummy. A special of two large prime pork chops with a mushroom marsala sauce with chunks of chorizo over smashed potatoes and veggies was so juicy and tender. SIL “this is how I always picture Creole food tasting but never get. This is the real deal!”. Scallops with fresh corn, bacon and poblano. DD, “OK, this is my new standard for scallops”. Shrimp and Grits, a long time favorite which received a table full of smiles when tasted.
A nice lunch is planned with the assorted leftovers.Desserts were the Salty Caramel Pretzel tart, DD, “So good, how does he do that”, Lemon Blueberry Tart was a hit with fresh tart lemon custard over blueberry filling with toasted marshmallow topping. SIL. “wow, a lot happening with this dessert and its all good”. Cantaloupe sorbet was like eating a fresh piece of fruit and creamy corn ice cream had everything but the husk :)
Saturday night at Drew’s can be really busy but Tara and team had everything under control which makes for a relaxed fun evening. With a couple of birthdays coming up we had a magnum of 05 Mondavi Cabernet Reserve with dinner.
Final comment from DD, “I am so happy we are getting a car soon. I know where we are coming to dinner”.
I think that says it all :)›3 Replies-
-
re: bgut1
bgut1
Sep 9, 2012 08:22 PM
Last night the DW and I enjoyed another fantastic meal at Drew's. To avoid any redundancy, I wanted to focus solely on the single most enjoyable dish of the evening: my dessert. Our server advised that there was a special ice cream for the evening and explained that it was bacon and butterscotch. Loving all things bacon I had to give it a try. I am so glad I did as it was probably the best ice cream I've ever had. Smooth, creamy, sweet and salty, it comprised the best textures and flavors one could ever come to expect in an ice cream. I hope for everyone's sake that Drew decides to make more and make it a permanent addition to his dessert menu. If others get the opportunity to try the ice cream, I welcome their thoughts.
-
-
-
Last night at dinner we sampled several new menu specials, all were delicious and show the skill and versatility of Chef-Owner Drew Araneo. We settled in, listened to the specials while munching on some crusty bread.
The apps were a series of specials. “Shrimp Cocktail” was all that and more and included a Mexican flair. Several large shrimp, split in half were mixed with a chili lime cocktail sauce and also included avocado and radishes. Also came with homemade tortilla chips. Now that is shrimp cocktail! Eggplant “Parm” flatbread was a fun and very tasty version of the classic. Fried eggplant, tomato jam, mozzarella all together on crispy flatbread. I’m a sucker for fried eggplant and this was excellent.
People are wondering where fresh Jersey tomatoes are, get to Drews for some. Fresh Jersey tomato salad included a variety of tomatoes, olives, fresh mozzarella, fresh basil with a red wine vinaigrette. Super fresh and delicious. Contrast that with slices of greaseless fried green tomatoes served with a tasty garlic infused sauce. Fresh tomatoes, fried tomatoes, both were a treat for the taste buds.Entrees were a large grilled pork chop, prepared perfectly and was fork tender. Came with a “New Mexico” green chili sauce which was the optimum balance of flavor and kick. Came with a serving of corn pudding. This dish was flat out delicious. Last entrée was a menu staple but one that is so good. Large seared day boat scallops served with a ragout of fresh corn, bacon and poblano. It is hard not to order those scallops.
Finished by splitting a chocolate bread pudding topped with peanut butter gelato with whipped cream and caramel sauce. Yes, it was as good as it sounds!
Service was great all evening, our server deserves special credit for being able to open a wax sealed bottle of Audelssa Cabernet. Like opening Fort Knox :) If you have a hankering for some Nawlins food mixed with Southwest flair, get to Drew’s soon! -
-
Some quick notes on an excellent dinner Friday night. Drew’s regular menu is awesome, something for everyone but Friday had a list of specials that we could not resist.
Special salad had sliced strawberries, spinach, goat cheese, curried cashews, with a blueberry shallot vinaigrette. This salad was a meal in itself. Stuffed clams were another special, very large clams hollowed out stuffed with a clam, pepper, tasso ham, butter breadcrumb mixture and had a drizzle of a delicious sauce. These were yummy.
Soft shell crabs are in the house! Drew’s preparation are hard to resist. Two jumbo crabs were sautéed with brown caper garlic butter with smashed potatoes and crisp vegetables. The pork Friday was a tenderloin with a cornbread stuffing with a root beer glaze. Also came with those smashed potatoes and vegetables. Two excellent entrees. On the expert advice of our server Colleen we sampled the scallops with creamy corn risotto. She told us they were “just off the boat”. They were incredibly sweet and delicious.
We finished our feast with a menu dessert, salty pretzel crusted chocolate caramel tart with whipped cream and vanilla gelato drizzled with chocolate and caramel. Yes, it is as good as it sounds. If you want to beat the weekend rush, Drew's is now open 7 days for dinner.›3 Replies-
re: tom246
bgut1
Apr 29, 2012 02:39 PM
Tom246 - You beat me to the punch. I was there last night and tried many of the dishes you sampled and can confirm that they were all excellent. I would like to add however that I tried two new dishes on special: escargot in a butter and garlic sauce over country bread (appetizer) and the panko crusted chicken fried steak topped with a jalapeno cream sauce over smashed potatoes (which I understand is to be be added to the menu). Both items were phenomenal. As usual my family was fighting over the leftovers this afternoon. At this stage of the game, Drew could rest on his laurels but instead he continues to innovate and I look forward to returning again and again to try whatever is new. BTW, weren't those scallops fantastic? They were probably the freshest tasting scallops I've ever had.
-
re: bgut1
The old meets the new or should I reverse that :) Last night we sampled some excellent new dishes as well as some old favorites.
We started with clams & andouille, Southwestern salad and a new Southern Flatbread, a combination of cheddar cheese, Bentons bacon and topped with greens. Very tasty new flatbread to try. These three yummy starters were enough for a meal.Entrees were that fabulous new panko crusted chicken fried steak topped with a jalapeno cream sauce over smashed potatoes with seasonal veggies. As bgut1 says above, just a great tasting entree and lunch for today. DW had the "surf and turf", a creative dish which had a large perfect medium rare flat iron steak topped with New Orleans style BBQ shrimp. Also had smashed potatoes and seasonal veggies. Just delicious and another lunch portion for today.
Desserts were Strawberry Cream Sundae which combined strawberry sorbet, vanilla gelato and sliced strawberries. The tangy sorbet and rich gelato make a perfect combination. Also had that scrumptious Salty Caramel Pretzel tart which is fast becoming an old favorite.
Service is always top notch, you feel like dining in one's home, not a restaurant. Makes for a pleasurable dining experience.-
re: tom246
bgut1
Jun 4, 2012 08:45 PM
Tom246 - As usual, I just missed you by a night. My group had many of the same items you enjoyed and I have not much more to add to your assessment but to confirm your raves. One dish that was a first however were the Denver ribs. They were exceptional having exhibited a perfect blend of smokiness, lambiness, and tanginess (BBQ sauce). They may have been some of the best ribs I've ever enjoyed (I've I've eaten many). As far as desserts, the sundae has become a favorite of mine. Since Drew picked up the ice cream maker, his ice creams and sorbets have been exemplary and the flavors of that sundae brought back memories of eating those strawberry vanilla cups I enjoyed as a kid. You can't ask for better than that. As usual, DBB never disappoints.
-
-
-
-
-
-
bgut1
Apr 1, 2012 06:24 PM
Tom246 - Thanks for the excellent report. Last week I had a chance to try the mussels as well as the excellent chocolate caramel pretzel tart. Both are fantastic additions to the DBB menu. Looking forward to trying the fried apple pie. If its anything like the fig "drewton" I'm sure its a real winner.
›3 Replies-
re: bgut1
Fig "Drewton"? b., Tell me more! :) Mr. R. and I are way past due for a visit to the Bistro.
-
re: RGR
bgut1
Apr 2, 2012 04:11 PM
R - The "Drewton" is obviously Drew's take on a Fig Newton. I would describe it as a empanada or half moon pie with a sweet fig filing. The pies are fried and are delivered warm with a scoop of vanilla ice cream, caramel sauce and some whipped cream. The nice flaky crust, warm filing and cold ice cream make for a perfect bite. It's a truly masterful job by Drew to bring back the flavor memories of our youth and transform them into a grown-up dessert.
-
re: bgut1
Thanks, b.! I'm drooling. Really must get over to the Bistro asap.
-
-
-
