Two weeks ago, I finally got the chance to make the trip up to Keyport to visit the little place known for it’s big flavors, Drew’s Bayshore Bistro. When I wrote my review on Trinity two summers ago, I got quite a few comments from people telling me I had to try Drew’s. Well, Drew’s is still going strong and yes, I did have to try it.
I called the day of for a reservation, so my choices were 5:30 or 9pm. As you can see by the well lit picture, we chose to go early bird. The atmosphere in Drew’s kind of surprised me and its the only thing I think needs some work. For such an exciting menu, the interior is drab and in desperate need of a pick me up but I will admit, you forget all about that when the food hits the table.
Our first dish was the Voodoo Shrimp appetizer. People, Let me tell you, I had to refrain from licking the bowl. The shrimp is served over corn bread, scallions and tomatoes with a sauce that should be bottled and sold as a condiment. It would be fabulous on pretty much everything. You can order this dish as an entree also, which is just what I’m going to do next visit. I tried prying the recipe from the waitress who did confess to Worcestershire sauce and cream as the base. I am going to have to tinker with this.
The second appetizer we had was the Pork Riet? (I am spelling this phonetically, I have no idea how to spell this and can find no reference on the web, so if you have the missing link to this mystery, please leave a comment.) The best way I can describe it is pulled pork meets crab cake. There is no crab in it, but it is formed into cakes and then pan fried to create this delectable crust. It was served with a stone ground mustard and tiny dill pickles and pickled red onions. My only disappointment with this dish was the mustard. I would have loved a selection of barbecue sauces for dipping. The mustard didn’t cut it for me, no pun intended.
For entrees, Peter went for the most popular dish according to the waitress, the Jambalaya. She warned us that it is hot and best describes it as a slow steady, back of the mouth heat. Which, once tasted, Peter said was a perfect description. I opted for the chef’s favorite, Shrimp and Grits. Both dishes were excellent and the portions are so generous, we took enough home for lunch the next day.
Well, by the end of the meal we were stuffed but we just had to try this little beauty, the Fig Tart. I’m a huge fan of figs so this was heaven on a plate.
We will definitely be visiting Drew’s again. There are so many dishes that sound amazing. You can view their menu here.
Drew’s Bayshore Bistro
58 Broad St., Keyport, NJ 07735