B2 Bistro & Bar - Red Bank, NJ

B2 Bistro & Bar could very well the place responsible for the revitalization of the area outside of downtown Red Bank. In an unprecedented move, back in 2015, B2 opened its doors in an area not really known for quality dining and craft beer. Ever since then, it has experienced nothing short of success. What began as a dinner time and upscale casual restaurant, has now taken on a lunch menu, brunch menu and has a happy hour that definitely will entice wine and beer drinkers alike.

Andrew Rasizer and Chef Chez have put together a restaurant that needs to be experienced by everyone, even if it is outside of the standard downtown Red Bank, that has seen itself become a sort of food court for fine dining. The fact that it has its own parking sets it at apart from other restaurants within the area. Both men are graduates of the Culinary Institute of America and bring years of know-how from the restaurant industry. Working together - an experience of the utmost excellence is there for the taking for any customer willing to take a culinary journey at this fine establishment.

If heaven were a fully stocked bar - we're there.

The bar boasts 16 remarkably quality taps and select top shelf liquors behind it. There are also cans of craft beer such as Carton's Sit Down Son, Mispillion's Holy Crap, and Red Hook' Longhammer IPA. Having been there, I've found rare beers that I haven't seen on tap at almost virtually anywhere in the area. Sure, any restaurant or bar can boast to have over 30 taps, but any craft beer connoisseur can tell you that sometimes, half of those are neither craft nor worth the price of a pour. If you're worried about local beers, don't worry, B2 has you covered with a constant tap of Kane and Carton beers. I've had the pleasure of drinking beers such as Kane's Citra to Carton's Regular Coffee and am wildly excited about trying Kane's Morning Bell on tap, pretty soon. Other beers that I have tried are such greatness as Mispillion River's Not Today Satan to Ship Bottom Brewery's Barnacle Bottom Stout. I would name more, but my memory can't keep up with B2's taplist.

When all 16 beers on tap are great choices, you get the equivalent of first world problems.

The menu displayed to the left is just their beers and it's an accurate representation of how in depth each description is of every single brew. You absolutely cannot go wrong with any of them. The taps are some of the most well balanced you can find in the area. There isn't any excess on styles, and you won't find that 14 out of the 16 taps are all of just trendy IPAs. There are multiple styles to choose from giving everyone an equal opportunity to sample something new. Be sure not to blink too hard, you might miss a rare beer because B2 keeps them consistently rotating. But regardless, there will be at least one beer guaranteed to entice and delight your senses. And if you're lost thinking about the myriad of choices - simplify it by getting a flight of three of the beers and seek for yourself the answer of which beer pairs better with the food and which one pairs better with dessert.

The dining section of the bar area - there is another separate section for dining.

Make no mistake, B2 gets quite packed in the evening so make sure to have a reservation either for the bar dining area of the general dining area. Their menu is constantly changing and evolving. So if you haven't been there in a few months, you very well might have missed what they have in store now for their spring menu. I've tried a few of the new items from this new menu and it is definitely worth checking out the changes. Chef Chez and their pasty chef Arthur are always making sure the best of their culinary representations are on the menu.

The staff, both at the bar and at the dining area have tried everything and know their mixed drinks as well. B2 boasts its own specialty drink menus and the bartenders know their stuff. You're definitely covered when it comes to any sort of refreshing alcoholic beverage that you are pressing up against your lips in a fine glass.

Pork skins are amazing and go well with a Belgian Tripel or wine - not so much with car keys in the background. 

The pork skins were ordered as an appetizer and they were most definitely worth it. They are very well seasoned and have that perfect crunch and pop as you eat them. In this case, they were paired with a nice Pinot Noir and a Dogfish Head "Beer to Drink Music To". Another solid choice would be Delirium Noctornum - a rare to find Belgian strong ale.

The awesome classic burger - now with 100% more 3D french fries.

The Dry Aged Burger is what a burger should be. So many times have I been to restaurants where the burger is drowned in an absolute mess of a sauce. Granted, those burgers might be good, but they are elevated for all the wrong reasons. I genuinely feel that sometimes simplicity is the key ingredient to a magnificent burger - simple seasoning and a temperature nailed to perfection are essential to a high quality burger. At B2, the burger couldn't be anymore simple and for good reason. Chef Chez's take on the all-time class is modest yet very elegant. Melt some high quality cheese on it and let the customer enjoy the elegance of the actual meat. The french fries are nailed as well and are the perfect compliment for this sexy, simplistic burger. If they have Maine Peeper or Kane Triple IPA, try those two on for size while chomping down on this circular piece of deliciousness.

The Bistro filet. It tastes even better than it looks.

Part of the new spring menu - we decided to try out the Bistro Filet and it was fantastic. The meat's temperature is done to perfection and the seasoning was on point. Every part of this dish is functional and elevates the rest of the components. To simply try to describe it is quite the task - rather it should be savored by each individual. When you do order, you get complimentary bread made in-house. The butter it comes with is so good. Have the bread with the filet and your taste buds will be sure to be aroused. Want to take up a notch with beer? Try a bold triple IPA (Stone Enjoy By) to go along with it, if you're feeling ultra adventurous - maybe even a black IPA (Knee Deep Midnight Hoppyness)

Dessert beer - Alberta Clipper from Great Lakes, a fine choice for a Porter.

B2 Bistro & Bar boasts the rare the triple threat of everything a craft beer/bar/restaurant should ever want to aspire to. First, the craft beer is consistently changing so you never feel like you've had everything and keep wanting to come back. Not only that but you will always find something you like. Second, the wines are on point, and if you are unsure about any selection, General Manager Andrew Rasizer will more than happy but his certification as a sommelier to the test in order to bring you the best experience possible within a wine glass. Third, the food is on point. Personally, I've had the Bone-In Rib Eye and at $42, trust me, it is well worth the amount of money you are spending on. I highly guarantee this to anyone willing to try it. Unfortunately, I did not order it on this day or else I assure you the pictures would be either breath-taking or hunger-inducing. 

Chef Chez has made sure to create a menu that has a little bit of everything for everyone. Whether it's their "doughs" (pizza) to their classic burger to their charcuterie and cheese plates, well, I could go on and on... everything is delicious. Any way you want to approach the food/wine/beer menu, you are guaranteed a winning experience no matter what.