RESTAURANT ADDRESS

163 Bayard Ln.

Princeton, NJ

609-924-0078

RESTAURANT STAFF

Executive Chef: Scott Anderson

Chef de Cuisine: Mike Ryan

Pastry Chef:

Sommelier: Carl Rohrbach

GM: Carl Rohrbach

OAD HISTORY

Ranked 23 in 2013; Ranked 35 in 2012.

RESTAURANT REVIEW

This restaurant has quietly moved up our list from a ranking of 30 in 2010; given recent reviews, it seems poised to crack our top 20 in 2014. At the heart of chef Scott Anderson’s success are the terrific ingredients that come from the Garden State, which he utilizes in dishes like diver scallops harvested from the Jersey Shore and served with ham, split peas and morels, and Anderson’s rice-less mushroom risotto – finely diced mushrooms, mushroom broth, tomato, parmesan and white truffles. Comments were effusive: “absolutely a top-notch dining experience driven by creativity and a dedication to acquiring the best product”; “I’ve eaten at the chef’s table on six different occasions and it keeps getting better”; and “the most creative restaurant between New York and Washington, D.C., and absolutely worth a special trip.”

Veal-Poached Foie Gras, Wakame Seaweed, Brown Sugar Bread, Umeboshi-Yokono Sorbet
Photo Courtesy of: Pocketfork