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KEYPORT – By now most of you must have heard of this exceptional dining spot tucked on a side street of the historic town of Keyport. People have been coming from all over to sample the exotic, creative specialties of owner and executive chef Andrew C. Araneo. There is something here for every individual flavor. The food is not always necessarily spicy and he will also alter any dish to suit you. The menu features anything from a Grilled NY Strip Steak to a unique spicy Jambalaya.

Araneo, of Holmdel, received his formal education at the Culinary Education Center of Monmouth County at Brookdale Community College, Asbury Park.

Every dish that comes out of the kitchen is uniquely prepared with a beautiful presentation. Portions are hearty and prices are affordable. Besides, you can also bring along your own wines.

Drew’s is very comfortable and pleasant with two dining rooms that can also accommodate family gatherings. The service is also very accommodating and waitresses are knowledgeable about the cuisine.

We absolutely loved the Crawfish Bisque, (soup du jour), as it was hearty, creamy and filled with a large amount of fresh crawfish. This was especially welcomed on a cold winter’s evening and a lot of love and care was put into the creation.

An appetizer, which was unique as well as tasty, is Bistro Flatbread, composed of fig puree, caramelized onion, applewood smoked bacon, Gorgonzola, and spiced pecans over dressed greens. This was very impressive with a slightly sweet flavor.

Another very pleasing starter is Voodoo Shrimp, sautéed shrimp in a spicy Worcestershire cream sauce atop a tasty freshly made jalapeno cornbread. We loved the succulent large shrimp that had a pleasant flavor from the mild spice that gave it a little kick. Araneo will gladly alter the spice in any recipe to suit you.

Another shrimp appetizer, which I sampled on another occasion, is Spicy Garlic Shrimp served over garlic croustade. I also recommend the Bayou Crawfish Cake, pan-fried with chipotle tarter sauce and clams and andouille. Araneo pan roasts little neck clams with a tasty andouille sausage in a garlic tomato broth. A must try!

If you a fond of duck you must try the Long Island Duck, served to your specifications as to the temperature of the sliced duck. We preferred it on the rare side. The pan-seared duck was enhanced with a tasty pomegranate glaze, served with whipped sweet potatoes and a green vegetable. The presentation alone looked like it came out of a gourmet magazine.

Another winner is Braised Short Ribs Bourguignon. Beef ribs were first braised in red wine, making it flavorful as well as very tender, then prepared with mushrooms, roast shallots, and applewood smoked bacon in a natural jus. This is served with smashed potatoes and seasonal vegetables. We just loved this wonderful dish, and I know that you will as well! Be sure to save some room for their tempting home made desserts. Enjoy!

ADDRESS: 58 Broad Street, Keyport

TEL. 732-739-9219    WEB drewsbayshorebistro.com
DAYS OPEN: Dinner 6 days (closed Mondays)
ENTRÉE PRICES: $18 – French Quarter Chicken Cordon Blue to $28 – Grilled NY Strip Steak (14-oz. angus strip)
BYOB