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WHERE GREATER LONG BRANCH EATS! CO O KIN G U P CO N N ECTIO N: PRIVATE CH EF KEEGAN M CM ANUS O N FO O D, FAM I LY AN D FIN DIN G H IS CALLI NG

O C TO B E R 2 02 6

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LIFESTYLE LETTER

A Taste of Greater Long Branch

October 2026 PUBLISHER

Jake Slowinski | jake.slowinski@citylifestyle.com CO-PUBLISHER

Tiffany Slowinski | tiffany.slowinski@citylifestyle.com

There are plenty of reasons to love October, but this month, we’re starting with the food. Some issues are best read with a cup of coffee. This one may require a reservation—or at least a snack. In our family, going out to dinner usually starts with a few appetizers, which somehow turns into a few more than we probably needed. I can thank my husband for that—he’s always up for adding one more to the table. By the time dinner is over, we’re gathering takeout boxes and wondering how we ordered so much food. And yet, somehow, there’s always room for dessert. That’s why this month’s food issue is one of my favorites. Our cover story on page 12 introduces Keegan McManus, the private chef behind KDM Kitchen. Inspired by a childhood spent cooking with family, McManus has built a career around approachable recipes, entertaining and the belief that the best meals are about more than what’s on the plate—they’re about the memories made around it. A little Irish spirit is waiting on page 24, where Mary McGinty shares how her heritage inspired The Emerald Pub. She transformed a 40-foot bus into a traveling Irish pub filled with character, history and a strong sense of community. For some fall cooking inspiration, chef David Burke puts sweet potatoes in the spotlight on page 16. He shows just how versatile they can be, from a silky puree that can go sweet or savory to a comforting sweet potato gratin perfect for the season. And while we’re celebrating local flavor, our Readers’ Choice: Food & Drinks Edition is back. Find the 2026 winners on page 28, featuring some of the restaurants, treats and local food and drink favorites readers love. Follow @greaterlongbranchcitylifestyle for even more from around the community. However you choose to enjoy this issue—trying a new restaurant, cooking something cozy at home or simply gathering around the table with people you love—we hope it gives you a few more reasons to savor the season. So order the appetizers, bring home the leftovers and, of course, save room for dessert. Here’s to a delicious October.

E D I TO R I AL C O O R D I N ATO R

T I F FA N Y & JA K E S LOW I N S K I , P U B L I S H E R S @ G R E AT E R L O N G B R A N C H C I T Y L I F E S T Y L E

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Brooke Boyer | brooke.boyer@citylifestyle.com AC C O U N T M AN AG E R S

Rose Balisi | rose.balisi@citylifestyle.com Jessie Fernandez | jessie.fernandez@citylifestyle.com INTERNS

Lindsey Venezia, Georgia Kissel CONTRIBUTING WRITERS

David Burke, Patti Zielinski C O N T R I B U T I N G P H OTO G R AP H E R S

Eclipse Events, Andrea Phox Photography, Mary McGinty, Keegan McManus, Scala’s Pizzeria, Anjelica’s Restaurant

Corporate Team CEO Steven Schowengerdt President Matthew Perry CRO Jamie Pentz CoS Janeane Thompson AD DESIGNER Andrew Sapad LAYOUT DESIGNER Jamie Housh QUALITY CONTROL SPECIALIST Marina Campbell

Proverbs 3:5-6 Greater Long Branch City Lifestyle™ is published monthly by Lifestyle Publications LLC. It is distributed via the US Postal Service to some of the Greater Long Branch area’s most affluent neighborhoods. Articles and advertisements do not necessarily reflect

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Lifestyle Publications’ opinions. No portion of this magazine may be reproduced in any form without written consent. Lifestyle Publications does not assume responsibility for statements made by advertisers or editorial contributors. Information in Greater Long Branch City Lifestyle™ is gathered from sources considered to be reliable, but the accuracy of all information cannot be guaranteed.

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inside the issue OC TOB E R 2 02 6 | FOOD & D R I N K

Print Prestige Meets Digital Power.

24 16

12 Featured

16 24

Departments

Stirring Up Something Special From family kitchen memories to inspiring thousands through homemade cooking.

The Sweet Potato, Two Ways

Discover the surprising history, versatility and delicious possibilities of sweet potatoes, from savory sides to decadent desserts and everything between.

Lifestyle Letter

City Scene

Business Monthly

Local Limelight FOOD + BEVERAGE

Culinary Creations FOOD + BEVERAGE

Must See EVENT PLANNING + SERVICES

House Call FOOD + BEVERAGE

Locally Sourced LOCAL SERVICES

Eat Right FOOD + BEVERAGE

Hosting Tips FOOD + BEVERAGE

Events

Bringing Ireland Across the Atlantic

Inspired by her Irish roots, Mary McGinty created a one-of-a-kind mobile pub that delivers authentic charm throughout New Jersey.

On the Cover From family kitchen memories to a thriving private chef business, Keegan McManus is sharing approachable recipes, entertaining inspiration and the joy of bringing people together through food. Photography: Andrea Phox Photography

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OCTOBER 2026

city scene WHERE NEIGHBORS CAN SEE AND BE SEEN

STUDIO PILATES LONG BRANCH

JAN’S OPTICAL

STUDIO PILATES LONG BRANCH

TEE 2 GREEN INDOOR GOLF CENTER

WEST LONG BRANCH RECREATION COMMISSION

1: Spotted Sheldon Vogel showing off his new frames from Jan’s Optical. 2—4: Studio Pilates Long Branch clients completed their “Hell Week” challenge. 5: Tee 2 Green Indoor Golf Center clients fine-tuning their swings with guidance from professional instructors. 6—7: West Long Branch officials unveiling the new walkway leading to the Franklin Lake Gazebo.

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OCTOBER 2026

business monthly A ROUNDUP OF NEWS F R O M LO C A L B U S I N E S S E S

Long Branch Adds First Electric Police Vehicle to Fleet The City of Long Branch added its first fully electric police vehicle to the Long Branch Police Department fleet through a state grant supporting clean energy and reduced emissions. The vehicle will be used for community policing efforts as part of the city’s broader sustainability initiatives. Officials said the addition lowers long-term operating costs while modernizing public safety services and supporting environmental goals across the municipality. Photography by Lindsay DeAngelis

Monmouth County Launches Initiative to Support Local Businesses Monmouth County launched Open for Business in Monmouth, a new

B USIN E SS M ON T H LY

initiative designed to support businesses throughout the county. The program highlights new and expanding businesses, relocations, grand openings, and other milestones while helping connect businesses with county resources and opportunities. The initiative provides a platform for promoting local businesses and strengthening connections across Monmouth County’s business community, supporting continued growth and economic activity throughout the region. Photography by County of Monmouth

Whole Foods Market Opens at Redeveloped Monmouth Square in Eatontown Whole Foods Market opened a 40,000-square-foot location at Monmouth Square in Eatontown, marking a significant addition to the redeveloped shopping center. The store is part of the property’s broader transformation following the former Monmouth Mall’s redevelopment. The opening brings a major grocery retailer to the Route 35 corridor while contributing to the continued evolution of Monmouth Square as a mixeduse destination for shopping, dining, services and community activity in the Greater Long Branch region. Photography by Whole Foods Market

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Stirring Up Something Special FROM FAMILY KITCHEN MEMORIES TO INSPIRING THOUSANDS THROUGH HOMEMADE COOKING.

Keegan McManus Before Keegan McManus ever cooked professionally, he learned the power of food in a crowded family kitchen. Growing up as a triplet in a large blended family, the New Jersey native saw early on that the kitchen was more than a place to prepare meals. It was where stories were shared, memories were made and people came together. Inspired by afternoons spent cooking alongside his parents and grandmother, along with countless hours watching the Food Network, McManus developed a passion for food that stayed with him. Today, McManus has built a thriving private chef business, KDM Kitchen, while cultivating an online community of more than half a million followers across platforms and counting. Through approachable recipes, entertaining content and genuine encouragement, he has created a space where people come not only for inspiration, but to feel more confident in the kitchen. After studying communication and computer science at Wake Forest University, McManus built a successful career in technology consulting and advertising. In the years following the pandemic, he began taking his passion for cooking more seriously while continuing to work in the corporate world.

ARTICLE BY BROOKE BOYER | PHOTOGRAPHY BY ANDREA PHOX PHOTOGRAPHY, KEEGAN MCMANUS

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

In 2024, he enrolled at the Institute of Culinary Education in Manhattan, completed an externship at Locanda Verde in Tribeca and soon launched his own private chef business. McManus has since cooked for several recognizable names, including lifestyle icon Martha Stewart and Whitney Leavitt, a star of “The Secret Lives of Mormon Wives.” While those experiences have brought high-profile opportunities, McManus says the values behind his cooking have always remained rooted in family. Some of his favorite childhood memories center on gathering around the kitchen table after a meal. Those moments later inspired the name of his recipe Substack, The Kitchen Counter, a nod to the place where conversations unfold and people naturally gather before, during and after a meal. For McManus, food has always been about much more than what's on the plate. That philosophy extends to the content he shares online, where beautifully plated dishes are balanced with practical cooking tips. While social media often demands constant content, McManus focuses on creating recipes that are both visually inviting and useful. "We eat with our eyes first," he says, explaining why presentation plays such an important role in every recipe he creates. He wants viewers to feel empowered to recreate these recipes at home, whether they're experienced cooks or picking up cooking for the first time. "Cooking is something that intimidates people, but it doesn't have to be. It's something that brings people together." That welcoming approach has helped cultivate a loyal online community that McManus views as far more than followers but friends. He asks his audience what recipes they'd like to see next, celebrating when home cooks tag him in recreations of his dishes. For McManus, those interactions are rewarding.

“Cooking is something that intimidates people, but it doesn’t have to be. It’s something that brings people together.” — Keegan McManus CONTINUED >

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“My success is a testament to the people who have supported me from the very beginning—my wonderful friends and family, I knew I had them, so anything else that happened was just confetti.” — Keegan McManus.

"My success is a testament to the people who have supported me from the very beginning—my wonderful friends and family," he says of growing his following. "I knew I had them, so anything else that happened was like confetti." Whether preparing dinner for a family, cooking for high-profile clients or creating recipes for his growing digital community, McManus approaches every opportunity with the same professionalism. While celebrity dinners may sound purely glamorous, he laughs that the reality of life as a private chef often includes loading heavy equipment, packing vehicles and managing every detail of a small business behind the scenes. When he’s not creating content or cooking for clients, McManus enjoys exploring New Jersey's vibrant food scene. His favorites are Joe Leone’s in Point Pleasant and Beach Plum Farms in Cape May. As entertaining season approaches, McManus encourages hosts to prepare as much as possible in advance, stick with trusted recipes and focus on welcoming guests. Looking ahead, McManus has no shortage of ideas. More recipes, in-person events and exciting opportunities are already on the horizon, but his ultimate goal hasn’t changed. "I'm just excited to continue reaching as many people as possible while, of course, spreading the joy of cooking," he says. For more recipes, behind-the-scenes moments and culinary inspiration, follow @KDMKitchen on Instagram and @keeganmcmanus on TikTok.

LOCA L LIM E LIGH T | FO OD + BE VE RAGE

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The Sweet Potato, TWO WAYS ARTICLE BY CHEF DAVID BURKE

This is your foundation. It’s silky, rich and deeply flavored because it starts with roasted sweet potatoes, not boiled ones.

INGREDIENTS:

Sweet Pot ato P uree

• • • •

With the arrival of fall, sweet potatoes are about to have their annual moment. So this felt like the perfect time to show just how versatile they can be. Sweet potatoes have a bit of an identity problem. They’re not potatoes. They’re not yams. Yet somehow, they’ve spent centuries being mistaken for both. Domesticated in South America as many as 3,000 years ago, sweet potatoes were carried across the Pacific by Polynesians and across the Atlantic by Europeans, eventually becoming part of culinary traditions around the world. That journey, from Andean fields to Polynesian canoes to African markets and American holiday tables, has made the sweet potato one of the world’s most culturally interconnected foods. There’s a reason it stuck around. Sweet potatoes are nutrient-dense, with high levels of fiber, vitamins A and C, and antioxidants, while being essentially fat-free. They’re economical, easy to transport and simple to store. They’re also incredibly versatile. Roast them. Boil them. Ferment them. Fry them. Bake them. They work just as well in a savory dish as they do in dessert.

D i s c ove r t h e s u r p r i s i n g h i s t o r y, ve r s a t i l i t y a n d d e l i c i o u s p o s s i b i l i t i e s o f s we e t p o t at o e s , f r o m s avo r y s i d e s t o d e c a d e n t d e s s e r t s a n d e ve r y t h i n g b e t we e n .

C ULIN A RY C R E AT ION S | F OOD + BE VE RAGE

2 large sweet potatoes 2 to 3 tablespoons butter 1/3 cup milk, cream or coconut milk Pinch of salt

DIRECTIONS: Roast whole sweet potatoes at 400 F until completely soft and caramelized inside. Scoop out the flesh and place it in a blender or food processor. Add the butter and a splash of milk or cream. Puree until silky, adding more liquid as needed. Season with salt.

SWEET VERSION Add brown sugar or maple syrup, cinnamon, nutmeg, vanilla and a splash of bourbon, optional but very Southern. The result is warm, spiced and custardy. Use it as a dessert base or filling for pastries, or serve it alongside your Thanksgiving favorites.

SAVORY VERSION Add extra butter or olive oil, another pinch of salt, a pinch of white pepper, a splash of chicken or vegetable stock, and optional flavor boosters such as miso, smoked paprika, garlic or thyme. This version is silky, earthy and lightly sweet, but balanced with fat and salt. It makes an ideal base for meat, fish and vegetarian entrées. You can also swirl it into soups or serve it instead of traditional mashed potatoes. Want to take it one step further? Turn it into a gratin.

While naturally sweet, they also have deep, earthy notes. Butter, cream or olive oil pull them toward savory. Sugar and spice take them toward dessert. Their texture is forgiving and their flavor is flexible, which is why Southern cooks use them in pies, casseroles, biscuits and savory sides. That versatility is exactly why I love working with sweet potato puree. It can be lush and sweet like pie filling, or savory and elegant, like something I would top with seared scallops or braised short ribs. The magic is in the technique and seasoning. Start with one good puree, then decide which direction you want to take it.

Sweet Pot ato Grat in INGREDIENTS:

DIRECTIONS:

• • • • • • • • • •

Butter a baking dish and add the nutmeg to the puree. Thinly slice the remaining sweet potatoes into 1/8-inch rounds. Spread a thin layer of puree in the baking dish. Add a layer of sweet potato slices, then spoon more puree over them. Repeat until the dish is full. Sprinkle Gruyere or Parmesan over the top. Bake at 375 F for 40 to 45 minutes, until bubbling and golden. Let rest for 10 minutes before serving. One final warning: Whether you go sweet or savory, don’t substitute yams. Their earthy, starchy flavor bears little resemblance to sweet potatoes. Grocery stores too often label sweet potatoes as yams and vice versa, so don’t be fooled. Sweet potatoes have thin, smooth copper, red or purple skin with sweet, moist flesh. True yams have thicker, bark-like or scaly skin that is usually dark brown or gray, along with dry, starchy flesh.

2 cups sweet potato puree 2 large sweet potatoes, thinly sliced 1 cup heavy cream or half-and-half 1/2 cup Gruyere or Parmesan, grated 2 tablespoons unsalted butter, melted 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon black pepper 1/4 teaspoon nutmeg, optional 2 tablespoons fresh thyme or chives, chopped

ABOUT CHEF DAVID BURKE Brooklyn-born chef and restaurateur David Burke, who was raised and continues to live in New Jersey, is known for playful, precision-driven modern American cooking and elevated comfort classics. His restaurants span New Jersey and beyond, including Red Horse by David Burke in Rumson. To learn more, explore his restaurants, or get in touch, visit chefdavidburke.com and follow his culinary adventures on Instagram @chefdavidburke.

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CELEBR ATIONS MADE PERSONAL

How Eclipse Events transforms celebrations into unforgettable experiences through personalized entertainment, creativit y and human connection. ARTICLE BY BROOKE BOYER PHOTOGRAPHY BY ECLIPSE EVENTS

M UST SE E | EVENT P L ANN IN G + SE RVICE S

Michael Spinnato’s passion for music started early, with a turntable in a Brooklyn basement. As a teenager, Spinnato became captivated by a neighborhood DJ who showed him how two records could blend seamlessly and transform the energy of a room. Soon after, his father helped him buy his first DJ equipment. Spinnato spent

The Team

“It could be very cookie-cutter, we are absolutely not.” — Michael Spinnato. his free time practicing before taking on his first event, a neighborhood block party. Watching people react to the music became addictive. "I felt this rush of watching people react to the music I was playing," Spinnato recalls. "I knew this was what I wanted to do." More than three decades later, that same excitement continues to fuel Eclipse Events, a full-service event production company that has grown from one teenager with milk crates full of vinyl records into a team producing nearly 400 celebrations each year. The journey, however, was anything but overnight. While DJing throughout high school and college, Spinnato pursued a career in information technology. Rather than searching for a corporate position, he decided to bet on himself. For several years, he worked any job he could find—from painting houses and delivering pizza to driving limousines—all while building his entertainment business one event at a time.

By 2005, Eclipse Events had grown enough for him to make it his full-time career. A year later, he hired his first employee, who remains with the company to this day. What began in a basement office has grown into a full-service event company with a warehouse, dedicated staff and hundreds of celebrations each year. Despite that growth, Spinnato believes the company's greatest strength comes down to one simple philosophy: every event should feel completely personal. "It could be very cookie-cutter," he says. "We are absolutely not." Rather than beginning conversations with timelines and logistics, the Eclipse Events team spends time getting to know each client first. They learn how couples met, what music shaped their lives and what kind of atmosphere they hope to create before discussing playlists or lighting packages. CONTINUED >

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Those conversations allow the team to match every client with DJs, MCs and production specialists whose personalities and musical styles align with the vision for the celebration. Through a custom online planning portal, clients build playlists featuring songs they love, songs they dislike and musical styles they want to avoid. Instead of scripting every moment, the information gives the entertainment team creative direction while leaving room for authenticity. The result is an event that reflects the people being celebrated rather than a standard production repeated weekend after weekend. From weddings and mitzvahs to corporate meetings, galas and celebrations, Eclipse offers entertainment and production under one roof. Services include DJ and MC entertainment, live music, photography, cinematography, lighting, audio and video, staging, décor, drapery, special effects, live streaming and interactive experiences. The company’s one-stop approach helps clients simplify planning while creating a cohesive experience from beginning to end. While Eclipse Events offers lighting, staging, décor, drapery, photography, videography, special effects and more, the team frequently collaborates with outside planners to ensure every moving piece comes together seamlessly. That collaborative approach allows the company to become an extension of each event team, working behind the scenes to make sure the final experience feels effortless for both hosts and guests. From the first planning meeting through the final song, their attention to detail helps create a polished celebration where every element feels intentional, cohesive and true to the client’s vision. For Spinnato, successful events aren't measured solely by packed dance floors. Instead, they're defined by the feeling in the room. From electrifying wedding receptions to vibrant afternoon corporate events, he knows a great event comes down to one thing: bringing people together and sparking pure, contagious joy. Whether guests are tearing up the dance floor or completely immersed in great conversation, everyone walks away with the exact same feeling—they just experienced something unforgettable. Looking ahead, Eclipse Events continues investing in both innovation and education. The company is also introducing new interactive experiences, including a vintage-style video

M UST SE E | EVENT P L ANN IN G + SE RVICE S

The Team

“The event should feel like your celebration, when guests leave, they should remember it as your wedding, your party or your milestone—not just another event.” — Michael Spinnato. phone booth where guests can record personal messages for couples and hosts, along with AI-powered photo booths that offer a fresh take on event entertainment. Behind the scenes, Eclipse University, a weekly in-house training program, helps DJs, MCs and event professionals sharpen their skills and maintain the company’s service standards. After more than 30 years in the industry, Spinnato still believes the most important part of any event isn't the lighting design or playlist. It's the connection.

"The event should feel like your personal vibe," he says. "When guests leave, they should remember it as your wedding, your party or your milestone—not just another event." For Eclipse Events, creating unforgettable celebrations has never been about simply entertaining a crowd. It's about understanding people, earning their trust and turning life's biggest moments into memories that last long after the music fades. Start planning at eclipseevents.com and follow along on Instagram @eclipseeventsnj.

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ARTICLE BY PATTI ZIELINSKI | PHOTOGRAPHY BY MARY MCGINTY

Bringing Ireland Across the Atlantic Inspired by her Irish roots, Mary McGinty created a one-of-a-kind mobile pub that delivers authentic charm throughout New Jersey. About two decades ago, Mary McGinty began exploring her Irish roots and discovered just how deeply her family history was tied to Ireland. “I didn’t realize how Irish I was,” McGinty says. She later embarked on more than a dozen trips to Ireland to trace her heritage, visit the churches of her ancestors, lay flowers on their graves and learn more about her family history. Inspired, the Manahawkin resident, who holds dual U.S. and Irish citizenship, began thinking about ways to bring a piece of Ireland to America. During the pandemic, she noticed people converting 12-foot trailers into mobile Irish pubs that traveled throughout the region. McGinty, a school bus driver in Ocean County, had another idea. “Well, God gave me a commercial driver’s license for a reason,” she thought. “I’m going to take a bus and convert it into an Irish pub.” She floated the idea to her friend and fellow bus driver Frank Keresztes, who had previously converted a transit bus into a cozy camper for his family. “I said, ‘Frank, I want to flip a bus into an Irish pub.’ And he started laughing,” McGinty says.

H OU SE CA LL | FO O D + BE VE RAGE

McGinty began scouring Facebook Marketplace for pieces that would help recreate the feel of an authentic Irish pub, starting with three small square stools she kept in her living room while she searched for a school bus. “I already had it mapped out in my head,” she says. “I’ve been to Ireland 14 times. I know what a pub looks like.” In June 2024, she purchased the bus from a seller in Egg Harbor Township and christened it The Emerald Pub. With the bus finally hers, it was time to bring the vision to life. “I called Frank and said, ‘Frank, I’m ready to do the bus,’” she says. Keresztes, who had since moved to Alabama, flew back to New Jersey and spent August bringing McGinty’s vision to life. After a successful preview at the Ocean County Irish Festival in September 2024, Emerald made her debut in February 2025 for a 50th anniversary party. Since then, it has been rented for a host of occasions, ranging from celebrating milestone events like birthdays and anniversaries to job promotions. Like a true Irish pub, The Emerald Pub is rooted in community and lives up to its motto, “Bringing a Touch of Ireland to You.”

“ The bigges t compliment I can get is when someone from Ireland tells me how well I ’ve done,” — Mar y McGint y

Stepping inside the bus feels like stepping into a pub in Ireland. The 40-foot-long space, which measures 8 feet wide and 6 1/2 feet high, features a white tin ceiling, a pint rail along the sides, a Guinness bar, photos from McGinty’s trips to Ireland and books about the country displayed above the fireplace. “The most unique features on the bus are the 150-year-old benches,” McGinty says. “The fireplace is especially charming

at night. We plug the bus in, or if we’re tailgating, I have a generator. We turn on the fireplace, have a drink and watch ‘The Quiet Man’ on the TV. It’s like I’m sitting in my own pub. It’s spiritual.” The bus, which is BYOB and has heat and air conditioning and a bathroom, fits 20 people; seating can be extended outside with bar-height tables and picnic tables. CONTINUED > OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRE ATE RLO N G BR A N C H

McGinty has succeeded in creating an authentic pub experience, earning praise from some of the people who know Irish pubs best. “The biggest compliment I can get is when someone from Ireland tells me how well I’ve done,” she says. “I went to my favorite pub in Ireland, Gus O’Connor’s, and showed the bar manager a video of Emerald. His mouth dropped. He couldn’t stop smiling. He said, ‘This is the coolest thing I’ve ever seen. I wish you had it here.’” In sharing her heritage with those who rent The Emerald Pub bus, McGinty says she is also honoring her grandmothers, Norah Loughran and Mary McGowan. “Both of my grandmothers were from Ireland. I only met one; the other passed before I was born. This is my way of paying them back for taking the journey across the ocean,” she says. “Someday I’ll live there, but for now, this is my piece of Ireland here.” Sláinte! For more information or to book an Irish experience, visit emeraldpubbusnj.com. Follow @emeraldpubbusnj on Instagram and Facebook.

H OU SE CA LL | FO O D + BE VE RAGE

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Readers’ Choice FOOD & DRINKS EDITION—OCTOBER 2026

Along the Greater Long Branch coast, good food is part of the experience. From a fresh bagel before a beach day to pizza, coffee and a memorable dinner, this month’s Readers’ Choice: Food & Drinks Edition highlights the local spots that give residents and visitors another reason to enjoy the area.

ARTICLE BY GREATER LONG BRANCH CITY LIFESTYLE PHOTOGRAPHY BY SCALA’S PIZZERIA, ANJELICA’S RESTAURANT

The selections capture the range of flavors and dining experiences that have become part of the community’s local rhythm. We’re proud to announce the October 2026 Readers’ Choice winners for Greater Long Branch.

BEST BAGEL SHOP

FaNagle The Bagel | Fresh bagels and a welcoming atmosphere have made FaNagle The Bagel a neighborhood favorite in Long Branch. fanagle-the-bagel.com | (732) 571-0066 Anjelica’s Restaurant

BEST PIZZERIA

Scala’s Pizzeria | Scala’s Pizzeria earned its place among local favorites with classic pies, generous portions and a welcoming neighborhood feel. scalaspizzeria.com | (732) 222-8728

BEST FINE DINING

Anjelica’s Restaurant | Anjelica’s offers an elevated coastal dining experience in Sea Bright, ideal for relaxed dinners and special occasions. anjelicas.com | (732) 842-2800

BEST COFFEE SHOP

Rook Coffee, Long Branch | Rook Coffee has become a go-to for quality coffee and creative drinks, earning recognition for its consistent offerings. rookcoffee.com | (732) 229-7665

Anjelica’s Restaurant

A Taste of Greater Long Branch Greater Long Branch Readers’ Choice winners capture the local flavors residents return to, from fresh bagels and pizza to coffee and coastal dining. These neighborhood favorites give the community plenty of reasons to gather, indulge and enjoy a meal together. Follow us for upcoming categories and voting at @GreaterLongBranchCityLifestyle. Scala’s Pizzeria

LOCA LLY SOU R CE D | LO CAL SE RVICE S

In-Home Care Services for Seniors by Seniors

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OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRE ATE RLO N G BR A N C H

THE BACKYARD Not long ago, an outdoor pizza oven in someone’s backyard was rare, and the kind of purchase that hinted at a serious devotion to entertaining. What was once a niche indulgence has become a fixture on patios and terraces across the country, and the appeal is easy to understand once you’ve stood next to one. These ovens climb past 900 degrees, hot enough to turn out a proper Neapolitan crust in under two minutes, with the same char and blistered edge you’d find at a well-regarded pizzeria. What’s driven the shift is accessibility without any real compromise on quality. The newer generation of countertop ovens, running on gas or wood pellets, has made that level of heat achievable without a masonry install or a small fortune. The result is

a dinner party that essentially hosts itself: guests gather around the oven the way they once gathered around a fire pit, the dough gets stretched and topped in full view, and the meal becomes entertainment rather than a meal quietly assembled in a kitchen. Part of the appeal of a pizza oven is how quickly it rewards experimentation. With a cook time measured in minutes rather than hours, there’s little downside to trying an unexpected topping or a pairing you wouldn’t normally think to combine. Fig and prosciutto, hot honey and pepperoni, nothing is really off limits once the oven is hot. That said, it helps to start from a solid foundation. Below are tried and true recipes that are guaranteed to be crowd pleasers no matter who’s on the guest list.

PIZZA OVEN

OBSESSION Whichever you make first, go easy on the toppings. A hot pizza oven cooks a pie in under two minutes, and a heavy pie won’t cook through in time. Keep it light and let the oven do the work.

EAT R IGH T | FO O D + BEVE RAGE

CLASSIC MARGHERITA Serves 2 to 3 | Makes one 12-inch pizza INGREDIENTS • 1 ball pizza dough, • room temperature • • 3 tablespoons tomato sauce • • 4 to 5 ounces fresh • mozzarella, torn into pieces

1 cup cherry tomatoes, halved A handful of fresh basil leaves Olive oil Flaky salt

INSTRUCTIONS 1. Stretch the dough into a round. 2. Spread the tomato sauce over the top, leaving the edge bare. 3. Scatter the cherry tomatoes over the sauce, then add the mozzarella in a few big clusters. 4. Bake until the crust is puffed and golden with dark spots. In an outdoor oven this takes about 90 seconds. In a home oven, bake at 500 degrees on a hot pizza stone for 8 to 10 minutes. 5. Top with fresh basil, a drizzle of olive oil, and a pinch of flaky salt.

INGREDIENTS • 1 ball pizza dough, • room temperature • • 1 large yellow onion, thinly sliced • • 1 tablespoon butter • • 1 teaspoon sugar • 1/2 pound Italian sausage, casing removed

3 tablespoons tomato sauce 1 cup shredded mozzarella Fresh parsley, chopped Salt, pepper, and a pinch of dried oregano

INSTRUCTIONS 1. Cook the onion low and slow in butter with the sugar and a pinch of salt for 30 to 40 minutes, until soft and deep golden. Set aside. 2. Brown the sausage in a skillet, breaking it into small pieces, then drain. 3. Stretch the dough, spread the sauce, then top with mozzarella, sausage, and the caramelized onion. 4. Bake until the crust is golden and the cheese is bubbling. 5. Finish with parsley and a light dusting of oregano.

SAUSAGE AND CARAMELIZED ONION Serves 2 to 3 | Makes one 12-inch pizza

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRE ATE RLO N G BR A N C H

SAVORY SOURDOUGH SLICES ELEVATE YOUR FALL SOURDOUGH WITH THESE SIMPLE, SATISFYING TOPPINGS

ARTICLE BY KIT GARROTT PHOTOGRAPHY BY BONNER MORGAN Sourdough has seemingly taken over the world of bread. Those blessed with a family sourdough starter had a jump on the naturally fermented trend. For those still deciding whether to dive into the world of proofing and kneading, great sourdough loaves can be found at Lulu’s Bakery. La Baguette offers seasoned French bread toasts, a bagged and ready-to-eat option - no toasting required. Here are two ways to serve your toasted sourdough slices this fall, but the options are endless!

PESTO PERFECTION INGREDIENTS • • • • •

Basil pesto Toasted pine nuts Shaved parmesan cheese Sliced cucumber EVOO

DIRECTIONS

After toasting your bread, spread pesto and sprinkle toasted pine nuts and cheese on your slice. Top with cucumber slices, salt and pepper to taste and drizzle with EVOO.

TOASTED MEDITERRANEAN INGREDIENTS

• Either homemade or store-bought roasted red pepper hummus - spicy hummus is a great option, too! • Feta cheese • Olives

DIRECTIONS

Spread your hummus, sprinkle with feta cheese and top with olives of your choice. Add salt, pepper and a squeeze of lemon to taste!

H OST IN G T IP S | FO O D + BE VE RAGE

Solid Waste Collection & Recycling Services • Roll-Off Container Rentals • Front-Load Dumpster Rentals • Residential Household Trash Collection • Bulky Item & Metal Pick Up

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YOUR TRUSTED LOCAL WASTE EXPERTS! Visit us at 101 Commerce Dr, Tinton Falls, NJ contact@delisawasteservices.com

HOS T Y OUR N EX T E VE NT AT T HE BU N NY HIV E

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At The Bunny Hive, private events are curated with intention — so you can arrive, be present, and celebrate without lifting a finger. Whether you're marking a first birthday, hosting a baby shower, or treating a group of little ones to an unforgettable afternoon, we have a package designed to make it effortless. All events are held within our beautifully designed studio, staffed by our dedicated team, and tailored to your vision.

riverwalk center, 804 oceanport ave thebunnyhive.com/fort-monmouth @thebunnyhivefortmonmouth fortmonmouth@thebunnyhive.com

OCTOB ER 2 0 2 6 | C I TYL I FE STYL E . C OM/GRE ATE RLO N G BR A N C H

OCTOBER 2026

events A S E L E C T I O N O F U P C O M I N G LO C A L E V E N T S

SAT U RDAYS T HRO UG HO UT O CTO B E R

Shore A.C. Adult Cross Country Series Monmouth County Park System, Monmouth County, NJ | 9:00 AM Shore Athletic Club’s annual Adult Cross Country Series features five 5K trail races throughout October, welcoming runners of all ages and abilities to compete individually or as part of a team at parks throughout Monmouth County; registration is $10 per race or $50 for the full series. Learn more at shoreac.org. O C TOBE R 9 T H

An Intimate Evening With Mike DelGuidice The Stone Pony, 913 Ocean Ave., Asbury Park, NJ 07712 | 8:00 PM Mike DelGuidice, longtime guitarist and vocalist with Billy Joel’s band, brings his band to The Stone Pony for an evening of classic rock favorites and original songs, with food trucks on the outdoor patio throughout the night; tickets start at $59.50, plus applicable fees. Reserve your spot at stoneponyonline.com. O C TOBE R 1 0 T H

The Super 70’s Rock Show The Vogel, Count Basie Center for the Arts, 99 Monmouth St., Red Bank, NJ 07701 | 8:00 PM The Super 70’s Rock Show celebrates the era’s biggest rock hits with a high-energy live performance featuring the music and spirit of the decade. Tickets are required. Register at thebasie.org/events/super-70s-rock-show. O C TOBE R 1 2 T H

Exhibition on Screen – Frida Kahlo Pollak Theatre, 400 Cedar Ave., West Long Branch, NJ 07764 | 7:00 PM This 90-minute film explores Frida Kahlo’s life and work through her letters, art, home and studio, with insights from people who knew her and art experts, plus footage from the 2026 Tate exhibition; tickets are $23 for adults, $21 for seniors, $10 for children and $5 for Monmouth University students. Tickets and information at monmouth.edu/mca. O C TOBE R 1 9 T H

Women Entrepreneurs Rock 12 Whitechapel Projects, 15 2nd Ave., Long Branch, NJ 07740 Women Entrepreneurs Rock returns to Long Branch for its 12th annual celebration of women in business, featuring a panel discussion, networking, Q&A, complimentary food, door prizes and opportunities to connect with entrepreneurs and business leaders; admission is free, with registration required. Learn more at womenentrepreneursrock.com O C TOBE R 2 5T H

Marcus Miller The Vogel, Count Basie Center for the Arts, 99 Monmouth St., Red Bank, NJ 07701 | 7:00 PM Jazz, R&B and funk bassist and composer Marcus Miller brings his acclaimed live performance to The Vogel, drawing from a career spanning more than 500 recording credits and numerous film scores. Tickets and info at thebasie.org/events/marcus-miller-3/

EVE N TS

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