West Side Deli & Grill
West Side Deli & Grill Deli in Neptune City
169 W Sylvania Ave, Neptune City, NJ 07753
Monday: 6AM-9PM | Tuesday: 6AM-9PM | Wednesday: 6AM-9PM | Thursday: 6AM-9PM | Friday: 6AM-9PM | Saturday: 6AM-9PM | Sunday: 6AM-9PM
America/New_York time zone
4.2 average rating from 18 reviews for West Side Deli & Grill
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Business Name: West Side Deli & Grill
Address: 169 W Sylvania Ave
Neptune City
New Jersey
7753
US
Neptune City
New Jersey
7753
US
Phone: +1 732-361-8708
Google ID: 0x89c229f988732fd7:0x44068703ce15c3c1
Place ID: ChIJ1y9ziPkpwokRwcMVzgOHBkQ
Google Reviews ID: 4.90175E+18
Google CID: 4.90175E+18
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Mexican restaurant
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Place Description: La Cocinita de Manasquan Mexican restaurant in Manasquan
144 Main St, Manasquan, NJ 08736
La Cocinita de Manasquan: Savor Authentic Mexican Flavors
If you’re a fan of Mexican cuisine or looking for a delightful dining experience in Manasquan, New Jersey, look no further than La Cocinita de Manasquan. This charming Mexican restaurant has been garnering praise for its delectable dishes, friendly service, and cozy ambiance. In this article, we’ll take you on a culinary journey through the flavors and offerings of La Cocinita de Manasquan, providing you with all the essential information you need to plan your visit.
Hours of Operation
La Cocinita de Manasquan offers convenient hours of operation, ensuring that you can satisfy your Mexican food cravings throughout the week. Here are their operating hours:
- Friday: 11 AM–8 PM
- Saturday: 11 AM–8 PM
- Sunday: Closed
- Monday: 11 AM–8 PM
- Tuesday: 11 AM–8 PM
- Wednesday: 11 AM–8 PM
- Thursday: 11 AM–8 PM
- Tacos: Enjoy an array of tacos filled with your choice of protein, including steak, chicken, pork, and even vegetarian options.
- Burritos: Sink your teeth into hearty burritos packed with flavorful fillings like beans, rice, and your choice of meat or veggies.
- Enchiladas: Delight in their cheesy and saucy enchiladas, available in various combinations.
- Fajitas: Experience the sizzle of fajitas with perfectly grilled meat or seafood, served with peppers and onions.
- Quesadillas: Savor the crispy goodness of quesadillas, filled with melted cheese and your favorite ingredients.
- Appetizers: Start your meal with mouthwatering appetizers like guacamole, nachos, or empanadas.
pbgymnast: “Great food, great prices, great service, large portions.”
Brian Quick: “Maybe we just got the wrong thing, but the chicken chimichangas were not edible.”
Melissa Werring: “My family and I ordered takeout from here on our last night at the beach.”These reviews provide a glimpse into the diverse range of experiences customers have had at La Cocinita de Manasquan. Whether you’re seeking generous portions, exceptional service, or specific menu items, this restaurant caters to a variety of tastes. Contact Information La Cocinita de Manasquan is ready to serve you with their delicious Mexican cuisine. If you have questions or want to place an order, you can reach them at:
- Phone: (732) 722-8495
: 11:00 am - 8:00 pm
Mon
11:00 am - 8:00 pm
Tue
11:00 am - 8:00 pm
Wed
11:00 am - 8:00 pm
Thu
11:00 am - 8:00 pm
Fri
11:00 am - 8:00 pm
Sat
11:00 am - 8:00 pm
Sun
Closed
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America/New_York time zone
5 average rating from 1 reviews for Lionardo’s Deli
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Crispy Cheese Morsels Recipe
Preheat oven to 350ÂşF.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ÂşF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Put Crisco into a mixer bowl. Add cheese gradually, beating at medium speed until mixture is fairly smooth. Blend flour, salt, and pepper. Gradually add to cheese mixture, mixing at low speed. Stir in cereal with spoon. Shape into balls, using 1 tablespoon for each ball.
Arrange balls on ungreased cookie sheets. Lightly press with a fork to make a crisscross pattern. Dip fork in flour as needed to prevent sticking. Press a pecan half onto top of each, if desired.
Bake at 350ÂşF for 10 minutes or until lightly browned around edges. Cool for 10 to 12 minutes on cookied sheet, then remove to a rack to cool.
Grilled Veggie Kabobs: Colorful and Flavorful Delight
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Chubby Chickers Recipe
Rinse chicken; pat dry. Cut each breast half into 4 pieces. Make slit in each piece to form pocket. Stuff about 1 tablespoon cheese into each pocket, pressing closed with fingers.
Spray 15 x 10-inch jelly roll pan with CRISCO Butter Flavor No-Stick Cooking Spray.
Place flour in medium bowl or on waxed paper. Combine eggs and water in small bowl. Beat well.
Place crushed chips in pie plate or on waxed paper. Dip chicken pieces in flour, then in egg mixture and then in chips, pressing to coat well. Place on jelly roll pan. Spray tops with cooking spray.
Bake for 12 to 15 minutes or until chicken is no longer pink in center. Do not overbake. Cool in pan on rack 5 minutes. Serve with warm pizza sauce for dipping.
Spray 15 x 10-inch jelly roll pan with CRISCO Butter Flavor No-Stick Cooking Spray.
Place flour in medium bowl or on waxed paper. Combine eggs and water in small bowl. Beat well.
Place crushed chips in pie plate or on waxed paper. Dip chicken pieces in flour, then in egg mixture and then in chips, pressing to coat well. Place on jelly roll pan. Spray tops with cooking spray.
Bake for 12 to 15 minutes or until chicken is no longer pink in center. Do not overbake. Cool in pan on rack 5 minutes. Serve with warm pizza sauce for dipping.
Codfish Balls Recipe
Cover fish with cold water to freshen. Let stand in cold water 4 hours, changing water 3 to 4 times (or follow directions on package). Drain fish and remove any pieces of bone. Flake and set aside.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ÂşF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
Wash, pare, and cut potatoes into pieces. Combine fish, potatoes, and onion in a large saucepan. Add cold water to cover. Cover saucepan and bring to boiling. Cook until potatoes are tender.
For dill sauce, combine all ingredients. Mix well. Refrigerate.
Thoroughly drain and mash potatoes, fish, and onion. Add eggs, paprika, and pepper; whip until mixture is fluffy. Using 2 tablespoons of batter for each, shape into balls.
Heat Crisco to 365ÂşF in a deep saucepan or deep fryer. Drop only as many fish balls at one time into hot Crisco as will float uncrowded one layer deep. Fry for 2 to 5 minutes or until golden brown, turning balls as they brown. Drain on paper towels.
Serve with Dill Sauce.
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