A casual bistro is headed by partners bent on warming guests…belly, heart, and all

by Marisa Procopio

Red Bank’s west end, with its professional theatre, antiques, and luxe boutiques, is quickly becoming the colorful town’s “it” spot, and it’s here where Andrew Rasizer and Cesare De Chellis set their sights when deciding to open a restaurant of their own.

“Chef saw opportunity at this side of town,” said Rasizer, general manager of B2 Bistro + Bar, of Executive Chef De Chellis. While the building was being readied for opening, the partners (both Culinary Institute of America graduates) took advantage of the downtime to research and plan exactly what they wanted to offer on their meals and drinks menus. In June of last year they opened B2’s doors.

First and foremost, “we didn’t want it to become pretentious in any way,” said Rasizer, speaking of both B2’s atmosphere and fare. Here, scratch-made dishes with locally sourced ingredients play a leading role. “It’s our upbringing and background,” he said. “We don’t believe in mass-produced-quality food. It’s impossible.”

Both meals and drinks menus get an overhaul in spring in fall, then are more gently tweaked for winter and summer. The cold-season menu features “heartier-style, real rustic cooking…. filling and warming” dishes, such as paella, Brussels sprouts, and root vegetables. “Our menu is constantly evolving,” added De Chellis, with regard to B2’s seasonal offerings. House-made sausages—a drool-worthy and unusual addition— is also part of the master plan. “We also do all our charcuterie in house,” said De Chellis. “We bring in a pig a week.”

The toughest part of being a young upstart in central New Jersey? “Learning about the clientele,” explained the chef. “There’s a crowd that eats like a New Yorker, and another that’s very simple in its taste.” The partners want to encourage guests to be adventurous, however, so strive to put together menus that are “friendly enough” to do that.

The cocktail selection includes signature drinks along with those served “our way.” And they’re not idly tossed together with a squeeze of lime, either.

“A lot of work goes into them,” said Rasizer. “Everything is [freshly] juiced. We also make our own simple syrup and our own ginger beer.”

In addition, B2 offers an extensive selection of beer—both national favorites and regional brews. “We do our best to support local breweries,” said Rasizer. “We have 16 taps…and every single tap rotates.”

From the carefully-selected lighting to the classic rock or jazz playing, the emphasis is on a relaxed time. “The restaurant is meant to feel like you’re stepping into someone’s home…. We just want our guests to have fun,” Rasizer said. “Like going to a friend’s house for a potluck.”

The partners also eschew the oft-occurring pretension of what they termed “wearing blinders,” aka getting lazy about who their guests really are and what they’re looking for. “You’re looking at two tatted guys who walk out onto the floor every night—Chef, too—and will have a conversation with one of our guests, and maybe a beer with them later,” said Rasizer. “It’s a friendly atmosphere here, and we want to keep it that way.”

B2 Bistro + Bar
141 Shrewsbury Avenue, Red Bank
732.268.8555 / b2bistro.com