Homemade pizza. I gave up on this a while ago, because my pizzas always came out looking like footballs and having the consistency of a cardboard box. Maybe it was the different treatment of the dough tonight, but the pizza actually came out like pizza. One with half mushroom, half meatball, and the other a…
Salerno’s Pizza (Hazlet) Nothing outstanding here, but in a sea of mediocrity they do stand out a cut above. Their buffalo chicken pan pizza was absolutely perfect. Too much chicken for its own good, but did not fall apart. The crust off their pan pizza is good enough to eat on its own as breadsticks….
A Buffalo Chicken pan pizza from Salerno’s in Hazlet. That thing is just glorious.
That’s a masterpiece right there.
I’ve yet to review Gianni’s Italian Specialty Foods in Atlantic Highlands, but they make an excellent baked ziti slice.
For years I had heard from people, “Chilangos is the best Mexican food in Highlands”. Well, they are right, but with a caveat: they are the only Mexican restaurant in Highlands. Actually, in the entire surrounding area. You would have to venture into Red Bank or Keyport for true Mexican food above the “fish tacos”…
And speaking of Brothers’ Pizza, here are two personal pies. Mine was a white with onion and garlic (no ricotta). Meanwhile my friend got the works on his. This place probably has the largest and most cheese-packed personal pizzas around. Appetizer or not, have never been able to finish in one sitting.
Artichoke Francaise. Gotta hand it to Brothers’ Pizza for yet another outstanding appetizer. Remember those stuffed mushrooms?
When you can never get your homemade pizza to come out round, so you make them rectangle and call them flatbread to spare the hit to your ego.
What we ordered could not have been anymore American: a pizza, a burger, wings, and beer. Somehow, MJ’s has eluded me in the 23 years or so that I have lived in this area. I was riding around with my friend Jason. We were originally going to head into Red Bank, but were pressed for…
The first installments of this column have been broken down separately into pizza/Italian and Chinese/Asian. Because I’ve slowed down a little bit on the takeout lately, I am going to combine the two for Volume 3. Below we have one of each, and my, how vastly different they were in quality!
I was never a fan of Bertucci’s, but this brick-oven pizza topped with prosciutto, caramelized onions, and Pecorino Romano cheese helped to sway my opinion. It was the perfect white-style pizza. A delicious combination of salty, creamy, and savory.