Apple Street Kitchen in Tinton Falls

STYLE

Super cute and cozy, this farm-to-table eatery is tucked within vast gardens. Outside are covered patio tables for dining al fresco.

THE SCOOP

Opened in 2018 by Casey Pesce, Apple Street has a to-go market and a cooking-demo classroom. Nearly 70 dishes on the menu use produce and herbs from their organic garden.

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THE MENU

Start with breakfast baked goods; berry toaster pastries and crumb muffins are top selections. Then try the Apple Street burrito, made with two eggs, seasonal veggies, black beans, pepper-jack cheese, avocado and salsa verde. Oh-so-fluffy buttermilk pancakes are served with organic blueberry preserves, honey-chamomile butter and Early Grey syrup.

For lunch, the house salad incorporates shaved fennel, garden beans, shaved pecorino, sunflower seeds, beets and seasonal greens topped by a preserved-lemon vinaigrette. As for sandwiches, definitely go for the crispy chicken biscuit with garden chili aioli, local cheddar, pickles and tomato marmalade, all on a homemade buttermilk biscuit. Sweets change often and highlight seasonal ingredients.

HEADS UP

Private parties and live chef demos are offered, as well as on- and off-site catering.

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