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Puglia in Red Bank

d
Dori Murray Dec 30, 2013 11:43 AM

Has anyone been?

  1. jrvedivici Jan 20, 2014 07:49 AM

    I was at a playoff party yesterday, however I left this on a list of suggestions for the family to order from during my absence.

    1.) Prosciutto pie (scantly adorned with chopped prosciutto)

    1.) vodka sauce pie, no protein just the sauce and cheese

    1.) Eggplant dinner w/side pasta, no salad.

    $67.00

    Pizza (I couldn't resist a slice when I got home) average at best. (I had vodka sauce slice) nothing special about the crust or sauce.

    The eggplant got high regards but no salad or bread or anything with the entree at these prices is unfortunate.

    Overall it got three thumbs down from the family and likely won't try again.

    2 Replies
    1. re: jrvedivici
      l
      Lcdsoundsystem Jan 20, 2014 11:54 AM

      That's a shame. For an Italian place to make in it RB (w the 10 others) it really has to knock it out of the park. Especially with another place opening on broad; Patrizias.

      I've never been to their locale in Williamsburg, but the Yelp reviews are overwhelmingly positive, which means something over there.

      Hopefully Puglia has had some off nights so far? Who knows???

      1. re: Lcdsoundsystem
        vikingkaj Jan 26, 2014 07:46 AM

        10 others? I make it more like 20.

    2. l
      Lcdsoundsystem Jan 15, 2014 06:56 PM

      I haven't yet. I'm sure it's going to be good, but it's really the last thing needed in red bank.

      I remember hearing that pit boss BBQ who was in Middletown by the coal pizza place was going to move there. I didn't care for their food in Middletown, who knows what happened with their plans

      1. j
        jfedorko Jan 9, 2014 09:19 AM

        A little background write-up on Red Bank Green: http://www.redbankgreen.com/2014/01/r...

        19 Replies
        1. re: jfedorko
          corvette johnny Jan 9, 2014 10:34 AM

          i wonder how much water he brings?

          Michael isn’t the only passenger to make the trip down in the truck every day from Staten Island. “I take my water in here from New York every day to make the pizza,” says the elder Mancuso. “I don’t use New Jersey water. I use New York water.”

          1. re: corvette johnny
            l
            LifeGeek Jan 10, 2014 04:27 AM

            Looks like I may have spoke too soon. Anyone willing to truck in water deserves a try. I've heard similar stories of bagel and pizza places around the country shipping in water from ny to get the taste right.

            1. re: LifeGeek
              corvette johnny Jan 10, 2014 08:16 AM

              Yes they seem pretty dedicated. I will give it a shot.

              PS, chowdah house has lobster rolls now...had one last night if you are into lobster.

              1. re: corvette johnny
                l
                LifeGeek Jan 10, 2014 09:52 AM

                Cool tip! Thanks Johnny. I love lobster rolls with a few personal preferences. One is that it is very lightly dressed if at all with mayo. Two the outside bun is toasted with butter. If they do this, I will stop by this weekend!

                My favorite in the area is red hook lobster pound. They sometimes bring their truck down to NJ for festivals. If you like what I described above, you should check them out.

                1. re: LifeGeek
                  equal_Mark Jan 10, 2014 10:15 AM

                  Keep in mind that the Lobster Rolls are a special at Chowda House. They sold out yesterday and if it happens again today there is no guarantee they will be serving them tomorrow.

                  1. re: equal_Mark
                    l
                    LifeGeek Jan 10, 2014 10:32 AM

                    Wow. I have to look for a pic of these things. Are they similar to what I described?

                    1. re: LifeGeek
                      l
                      LifeGeek Jan 10, 2014 10:42 AM

                      Just saw a pic on their Facebook page. Holy cow! They look awesome. Is this a dinner or lunch special?

                      1. re: LifeGeek
                        corvette johnny Jan 10, 2014 11:43 AM

                        Lifegeek, they are pretty darn good in my eyes. Yes they serve them with butter and no mayo, and yes the roll is toasted with butter. To get a decent lobster roll in redbank in the middle of winter is pretty cool to me : )

                        They do announce when they have them on facebook and as mark mentioned, they are only on special once in a while. You can get them at lunch or dinner. I make it a point to get there every time they have them. I think their fries need work but I think you will enjoy the sandwich.

                        Another newer spot, have you been to Giannas Italian Specialty in atlantic highlands? give that a shot. So far three subs that were all very good. Pizza I would personally skip there (only had two kinds though so I might try a little more)

                        It is kind of like talercios

                        1. re: corvette johnny
                          l
                          LifeGeek Jan 10, 2014 12:04 PM

                          Thanks corvettejohnny, the lobster rolls look really good and preparation is right up my alley. Thanks for pointing this out.

                          I have been to Gianni's twice now and was disappointed both times. I ordered four different sandwiches and was underwhelmed. Taliercios is much better with more interesting sandwich combinations IMO. Maybe
                          I'm ordering the wrong thing? A lot of friends like it and it gets good yelp reviews, but last time I ate there I swore would be the last. And you are right about the pizza, it looked pretty bad both times I was there.

                          1. re: LifeGeek
                            corvette johnny Jan 10, 2014 12:22 PM

                            the "atlantic highland" I think it is called is their italian sub with roasted red peppers. I really liked it. With a sub I am all about balance and flavor profile...not just a huge messy monstrosity. There are so many factors that can go into a sub that most people don't even realize it..and then it depends on who is making it too. I am all about a good bread to meat to veggie ratio. If it is off balance then it takes away from the sub.

                            Anyway, this sub was tasty and I loved the bread, meat thickness, and vinegar. It is not over stacked with meat but it was all thinly sliced and fresh tasting. I actually got a good prosciutto flavor and not just a huge salami flavor like many places offer when they stack a ton of the cheap meat on. Anyway, there is so much stuff there to try. That was one decent dish there. I did like their ruben too. I haven't been over to Taliercios in ages. I have to get back.

                            FYI, apparently you can order food and they will heat it up for you to eat there. I might try that for dinner one night and bring some wine.

                            1. re: corvette johnny
                              l
                              LifeGeek Jan 10, 2014 12:38 PM

                              I'll give it another try. I was so pumped when they opened as I live in highlands. I heard they make a good prosciutto bread. In all fairness, once they ran out of their signature bread so I went with a panini which wasn't good. With the Italian roast pork down the road at phillys famous, I have had a tough time giving up that option when in the mood for a sub. Taliercios can get a little carried away with the meat portion but their hot roast beef subs are really good. I'm digging their capalino at the moment.

                              1. re: LifeGeek
                                corvette johnny Jan 10, 2014 12:52 PM

                                yeah that roast pork sub at phillys is pretty good. Anything else you recommend there? My last cheese steak was so bad I haven't even had any there since. I need to try one again but the last one really turned me off.

                                1. re: corvette johnny
                                  l
                                  LifeGeek Jan 10, 2014 12:57 PM

                                  I have not had the cheesesteak in a while. Honestly I'm not sure how long the place will last. The owners health has been bad and he hasn't been around so quality control and consistency could be an issue.

                          2. re: corvette johnny
                            equal_Mark Jan 10, 2014 12:13 PM

                            Chowda House cuts and cooks their fries fresh, which is always problematic for a small operations. Changes in moisture and starch content between batches of potatoes over time make consistency difficult. Big places like 5 Guys contract with large suppliers who ensure consistent product. Many local places that fry fresh potatoes have the same problem.

                            1. re: equal_Mark
                              l
                              LifeGeek Jan 10, 2014 12:40 PM

                              They really need to be fried two or three times after a water soak I think to get them right when going the fresh route.

                              1. re: LifeGeek
                                equal_Mark Jan 10, 2014 02:28 PM

                                Regardless of how they are cooked if the starch and moisture content of the potatoes you are using is not consistent the finished fries will not be consistent either. They'll be crispy and perfect at one time and able to be tied in knots the next. There are several non chain local places that have this issue.

                              2. re: equal_Mark
                                j
                                joonjoon Jan 20, 2014 10:32 PM

                                "fresh" fries are one of those things that everyone thinks is going to be sooo great but it never is. Unless they take the time to properly double fry it's never going to be as good as the frozen stuff. I don't know why places don't just go with frozen... Kenji did an article on fries and the freezing actually helps with the crispiness. I've come to the conclusion that "fresh cut" fries are for suckers..

                                Five guys single fry their potatoes and I've had way too many limp ones there to go back.

                        2. re: equal_Mark
                          corvette johnny Jan 10, 2014 11:42 AM

                          Mark were you there last night perhaps? I was there with my wife.

                          they must have sold out after we left.

                    2. re: LifeGeek
                      m
                      MarlboroMan Jan 10, 2014 12:06 PM

                      And any place willing to serve a sheep's head as an entree has my respect as well. :)

                2. corvette johnny Jan 3, 2014 12:23 PM

                  I havent even heard of it. How new is this place?

                  7 Replies
                  1. re: corvette johnny
                    j
                    jfedorko Jan 3, 2014 04:33 PM

                    Just noticed it last weekend, no idea when it opened. Picked up a menu (below) but haven't tried it yet. It's in the old Red Bank Pizza location, in fact Red Bank Pizza signage is still on the building.

                     
                     
                    1. re: jfedorko
                      l
                      LifeGeek Jan 3, 2014 05:11 PM

                      How many more Italian places do we really need in this area?

                      1. re: LifeGeek
                        HillJ Jan 3, 2014 06:32 PM

                        Apparently the same number as the area needs cupcake bakers.

                        1. re: HillJ
                          l
                          LifeGeek Jan 3, 2014 06:39 PM

                          Ha! For sure. What about a chain donut or pizza place. Don't forget the all too popular crappy chinese joint.

                          1. re: LifeGeek
                            m
                            Mr. Bingley Feb 12, 2014 03:29 PM

                            damn I really wish a frozen yogurt place would open up around here...

                            1. re: Mr. Bingley
                              l
                              Lcdsoundsystem Feb 12, 2014 07:10 PM

                              Thankfully they're closing one by one. Theres only a few that stand out in my area. The place by kohls in holmdel is good, as is kravings in red bank.

                              The let's yo franchise wears the worst of the worst. Whatsmsad is that the self serv froyo concept is a good one. It's just that everyone was about 3 years late to the trend

                      2. re: jfedorko
                        corvette johnny Jan 5, 2014 07:35 AM

                        Even with mediocre to semi crappy food this place should do fine. That location is pretty nice.

                        You would think a new sign would be a top priority lol

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