The Beet It salad at Kitch Organic in Red Bank.

Kitch Organic in Red Bank

STYLE

Residentially located, this space has an open-concept kitchen, ample counter seats that line the windows, and a custom-built skylight arched above.

THE SCOOP

Kitch Organic’s 100 percent gluten-, wheat- and dairy-free menu is achieved using organic and all-natural ingredients from their garden or local purveyors. Owner Joe Durso’s philosophy is that food is fuel for your body.

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THE MENU

Morning diners will love the veggie scramble and smashed avocado toast. The scramble is prepared with local farmers market veggies, while the toast is made with their homemade everything seeded bread, an over-easy egg and turkey-bacon bits. For lunch, the Beet It salad (combining market greens, roasted cashews and coconut) and the garden-pesto Zoodle bowl are winners.

Heartier hits include the white-bean smash burger and the chimichurri naan tacos made with grass-fed steak or roasted chicken. On the side, the hot-honey Brussels sprouts are a good pick. Pair any order with a fresh-pressed juice or homemade lemonade.

HEADS UP

Delivery is available. A weather-permitting outdoor patio looks out on the gardens. While it’s not a completely vegan restaurant, many vegan options are available.

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