Red Bank resident Jordan Miller is revitalizing Dubs Place, a summertime institution in the city since 1952.
"It's a Red Bank tradition that's fallen by the wayside and we're trying to bring it back to what it used to be," he said. "It's new, it's fresh, it's clean, and I don't think there's been anybody who's been here who hasn't been back again."
New owner of longtime Red Bank institution Dubs Place, Jordan Miller makes everything on the expanded menu with fresh ingredients, including the original crumble burgers and ice cream that made the restaurant famous. Dubs, which underwent a facelift and kitchen remodel before reopening in November, is now open year-round and accepts debit and credit cards.After purchasing the restaurant in October, Miller gave it a facelift and replaced the kitchen before reopening in November. While still sporting a retro, 1950s malt-and-soda-shop theme, the look has been updated with bright lights and colors, rock memorabilia and music from the era.
Previously closed from December to May, Dubs is now serving the restaurant's famous "crumble burger" and ice cream year-round alongside new menu additions.
"The food is awesome," said Miller, an American Culinary Foundation-certified chef. "It's not just ice cream anymore."
He said his goal is to make the ice cream not the sole reason for coming to Dubs, but rather an added bonus for people who come for the food, all of which is made fresh and never frozen or from a can.
"The french fries are cut from real potatoes every morning," said Miller. "Basically everything is homemade."
The menu now includes hand-packed half-pound burgers (in addition to the crumble burger), foot-long hot dogs and specialty sandwiches. The restaurant also features two changing weekly specials, such as reuben sandwiches or chili, as well as traditional and more unique sides.
Lucky for fans of the original Dubs, the crumble burger is still served the same way, and Miller said it's even better than before.
"People come for miles for those crumbly burgers," he said of the famous patty made with loose ground beef and served with mustard, pickle and onion. "A lot of people since I've bought the place say it's closer to 1952 than it's ever been."
The ice cream, to which he said there is a special secret trick, is also unchanged, although more flavors and toppings have been added.
"It's better than any other soft serve around," Miller said.
Credit and debit cards are now accepted at the one-time cash-only establishment, and hours are now consistent as well, he said.
Miller said he plans to host special events as the weather warms up, such as bikers' nights after Nightfall.