Frog and Peach4On Thursday, March 29, 2018, 7:00 p.m., the Frog and the Peach, 29, Dennis Street, New Brunswick, New Jersey, will host a special Old World vs. New World wine dinner…

First Course – Scallop Mousseline: House-Smoked Salmon, Quail Egg, Chive Oil; Old World: Dr. Hermann Urziger Würzgarten Riesling Kabinett, Germany, 2016; New World: Eroica, Columbia Valley Riesling, Washington State, 2015

Second Course – Wild Mushroom Cannelloni: Fave e Pecorino, Prosciutto Broth; Old World: Domaine du Pesquier Gigondas, Rhône, France, 2015; New World: Kalleske Wines, Clarry’s GSM, Barossa Valley, Australia, 2016

Main Course – Blanquette de Veau: Sweetbreads, Baby Carrots, Gremolata; Old World: Domaine des Forges Clos du Papillon Savennieres, Loire, France, 2016; New World: Botanica Wines, Chenin Blanc, Western Cape, South Africa, 2015

Cheese Course – Duo of Old and New World Sheep’s Cheese; Old World: Château d’Alguilhe, Castillon Côtes de Bordeaux, 2015; New World: Finca Decero “The Owl & The Dust Devil,” Agrelo, Argentina, 2015

Dessert – Tiramisu; Old World: Badia a Coltibuono Vin Santo del Chianti Classico, Italy, 2009; New World: Duckhorn Late Harvest Sauvignon Blanc, Knights Valley, California, 2012

The price of the Old World vs. New World wine dinner is $95.00 per person (plus tax & gratuity). For more information, or to make reservations, please call (732) 846-3216.

Bon Appétit!



Catherine Lombardi 3On Thursday evening, March 22, 2018, Catherine Lombardi Restaurant in New Brunswick, New Jersey, will host a special Chianti dinner and wine tasting featuring the wines of the Mannucci-Droandi Winery. Special guest of the evening will be owner Roberto Mannucci.

Mr. Mannucci will be showing his wines in a walk-around wine tasting at 6:15 p.m.; at 7:00 p.m., guests will sit down to a dinner of pasta and dessert.

The Wines: Chianti Colli Aretini 2016… Chianti Classico “Ceppeto” 2015… Chianti Classico “Ceppeto” Riserva 2011… Chianti Classico “Ceppeto” Riserva 2013

Dinner (Choice of) – Orecchiette: Sausage (Hot or Sweet), Garlic, Broccoli Rabe… Spaghetti: Marinara & Meatballs… Long Fusilli: Walnut Basil Pesto Cream (Can Be Served without Cream)… Linguine: Clam Sauce… Pappardelle: Bolognese… Manicotti: Marinara… Garganelli: Truffle Cream, Prosciutto, Asparagus… Pappardelle: Wild Boar Bolognese… Lasagna: Meat Gravy (Brooklyn Style)… Black Spaghetti: Shrimp, Spicy Soppressata & Mint… Tortelloni: Parmigiano-Reggiano Cream and Bolognese Sauce… Wild Boar & Ricotta Ravioli

 Dessert (Choice of) – TiramisuZabaglioneIce Cream

The price of the casual Chianti dinner and tasting is $35.00 per person (plus tax & gratuity). For more information, or to make reservations, please call (732) 296-9463.

Bon Appétit!



SJ Hot Chefs - 2018 Spring Restaurant WeekBeginning on Sunday, March 18, and continuing through Friday, March 23, 2018, South Jersey Hot Chefs will be celebrating South Jersey Restaurant Week with participating restaurants offering special four course menus priced at $35.00.

To view participating restaurants, and for additional information and menus, please click here.

Bon Appétit!




Agricola - InteriorOn Easter Sunday, April 1, 2018, Agricola Eatery, 11 Witherspoon Street, Princeton, New Jersey, will be serving a special Sunday brunch from 9:00 a.m. – 3:00 p.m.

First Course (Family Style) – : Pastry Basket: Selection of Breakfast Pastries… Fulper Farm Yogurt Parfait: Granola, Berries, Dried Fruit… Organic Kale Salad: Carrots, Radish, Pumpkin Seed Vinaigrette

Second Course (Choice of) – Eggs Benedict: Green Flash Farms Eggs, English Muffin, Spinach, Hollandaise… Border Springs Leg of Lamb: Potato, Root Vegetable, Chimichurri… Smoked Salmon Bagel: Pastrami Cream Cheese, Dill, Capers, Pickled Onion… Sunny Side Eggs: Black Beans, Mole, Fulper Feta, Pickles… Shrimp and Grits: Adirondack Cheddar, Spiced Preserved Tomato, Scallion

Endings (Choice of) – Lemon Meringue Parfait: Blackberry Chia Pudding, Pistachio Tea Cakes… Chocolate Torte: Feuilletine Crunch, Slated Caramel Ice Cream… Olive Oil Cake: Whipped Mascarpone, Strawberry Rhubarb Marmalade

Sides to Share: House-Made Breakfast Sausage, $7… Castle Island Bacon, $6… Hand-Cut Salt and Vinegar Fries, $5

The price of the Easter Sunday brunch is $45.00 per adult; $20.00 for children under 10 years of age (plus beverages, tax & gratuity).

For more information, or to make reservations, please call (609) 921-2798.

Bon Appétit!



Amani’s BYOB

105 East Lancaster Avenue

Downingtown, Pennsylvania

(484) 237-8179

When Amani’s opened its doors in 2009, the debut went largely unnoticed… people were too busy gushing over the much-hyped Firecreek just down the street – this writer included. Perched on the banks of the Brandywine River in a beautifully restored paper mill, Firecreek was dressed to impress; and the cuisine – American fare with southwestern flair – was every bit the equal of the décor. Well, nine years later, guess what… Firecreek is long gone and Amani’s, in its own quiet way, is still packing them in.

Amani - InteriorOwned and operated by husband & wife Jonathan and Jeanine Amann, Amani’s doesn’t look like much from the outside. The interior, however, replete with open kitchen, has its own unique rustic farmhouse charm. The drawing card, however, is the couple’s commitment to the farm-to-table movement, utilizing only local farm-fresh, seasonal ingredients in the preparation of Chef Amann’s New American cuisine.

The farm-to-table philosophy is highly commendable… Unfortunately, locally sourced ingredients are no guarantee that what eventually ends up on the plate will be pleasing to the palate. That all depends upon the kitchen. As a friend recently remarked, who has been a semi-regular at the establishment over the years, Amani’s has gone from being a “destination” restaurant to a “local” restaurant. And that comment, I think, speaks volumes. There have been changes over the years, she went on to say – in both the food and the service – and not for the better.

And, after two evening sojourns, I would tend to agree with this assessment. Dining at Amani’s is, in my opinion, something of a hit or miss proposition. On one occasion, all is well; on another, the food unaccountably develops a strange case of culinary ennui.

Amani - Grilled SwordfishOn my first visit, for example, both entrées sampled were right on target. My dining partner’s pristinely crunchy Gulf Shrimp arrived swimming in a dashi broth spiced up with an infusion of golden cayenne pepper companioned by rice noodles, peanuts, and an assortment of veggies; while my Grilled Swordfish (pictured) was surrounded by a sea of lemon basil pesto and crowned with tomato olive tapenade. Swordfish is a particularly difficult proposition; because, like certain other species, it should never be undercooked. And I give credit where credit is due…Chef Amann prepares it to perfection. The interior is just as it should be: opaque (rather than translucent) yet moist and flaky.

Amani - Long Island Duck BreastThe main courses encountered on a second visit, however, seemed like they had been prepared in a kitchen in some strange parallel universe. The Veal Strip Steak garnished with lemon caper butter was merely ok but hardly transcendent. The Long Island Duck Breast (pictured), on the other hand, was definitely wrong. The flesh had an offputtingly chewy texture and the accompanying fig cabernet demi-glace did little to ameliorate the conspicuous lack of flavor. Not the kitchen’s finest hour.

Starters fared a good deal better than the uneven entrées. The Crispy Point Judith Calamari, for example, are quite tender to the bite and combo-ed with shishito peppers, peanuts, soy mushrooms, scallions, and a zippy chili garlic aioli. And the Prince Edward Island Mussels, particularly plump and at the peak of good health, are bathed in an enticing lemongrass coconut curry broth with scallions and a dash of red pepper.

Amani - Bibb LettuceThe salads are something of a mixed bag. I very much enjoyed the Bibb Lettuce (pictured) adorned with toasted cashews, pickled onion, crispy bacon, heirloom tomatoes, and scallions. The pièce de résistance, however, was provided by a surfeit of smoked blue cheese ramp vinaigrette. The dressing had flavor to spare… but the flood was almost too much of a good thing. On the other hand, the problem with the Baby Arugula was quite the opposite. The honey chervil dressing simply lacked punch; and the accompanying figs stuffed with goat cheese and wrapped in grilled prosciutto added a rather odd textural counterpoint.

Amani - Cheesecake with Strawberry SauceAmani’s desserts are first-rate. The Cheesecake is delightfully rich & creamy and smothered in a luscious strawberry sauce. On the other hand, whenever Key lime is available in any form, I can’t resist giving it a try. And the Key Lime Tart proffered here was right on the money. The color (yellow rather than green) and texture were just right; and the flavor had just enough pucker power to keep your taste buds standing at attention.

I must confess that I very much enjoy dining at Amani’s. When the restaurant is going full tilt, it has a lively bistro-like atmosphere. There’s just enough background buzz to be invigorating without becoming bothersome. My only regret is that the food isn’t more consistent.

I wouldn’t set out on a special gastronomic pilgrimage… but if you happen to be in the area, Amani’s is certainly worth a look-see. My advice is to stick with the seafood dishes and you probably can’t go wrong… Just don’t forget to BYOB.

Bon Appétit!



The Wines of Storm

by artfuldiner on February 28, 2018

in Artful Diner Mini Review, Breaking News, Opinion, Wine

Storm, Ernst & HannesHannes and Ernst Storm grew up in the Western Cape of South Africa. When they were in their teens, the family moved to Hermanus, in the famed Walker Bay wine producing region. After receiving his degree in Viticulture and Enology from the University of Stellenbosch, older brother Hannes spent a decade as the winemaker at South Africa’s famed Hamilton Russell Winery. In 2012, however, he struck out on his own, starting his own winery in the Hemel-en-Aarde (“Heaven and Earth”) Valley of the Western Cape.

Younger brother Ernst studied winemaking at South Africa’s Elsenburg Agricultural School before moving on to Amani Winery in SA and then becoming winemaker at Curtis Winery in California’s Santa Barbara County. In 2006 he launched his own label. Interestingly enough, both brothers named their projects eponymously: Storm Wines.

Hannes Storm is excited about the new wave of young winemakers in South Africa. While he produces both Pinot Noir and Chardonnay, 90% percent of his winemaking to devoted to the former. His first Cru (vintage) is the “Vrede” vineyard; a small, five acre plot of stony, clay-rich soil that is the recipient of the cool breezes from the nearby (two miles) Atlantic Ocean. The second Cru, the “Moya” vineyard, is located in the upper Hemel-end Aarde Valley, and features granite soils with large pebbles in the topsoil. The climate here is also quite cool, as the Atlantic is only five miles away.

Storm SA 2012 Vrede Pinot NoirThe 2012 Storm “Vrede” Pinot Noir is Hannes’ debut vintage; and it is quite impressive, receiving 91 points (100-point scale) from Wine & Spirits and 92 points from Robert Parker’s Wine Advocate. I have personally sampled this wine, luckily snatching up the last bottle available at the Devon State Store, and I can vouch for its impeccable quality. It is dark and plush and, as Parker notes, exhibits “opulence allied with finesse.” This wine normally retails at the $50.00 mark, but Pennsylvania’s LCB is having a clearance sale on this little beauty, letting it go at a mere $39.99… And there are still a few bottles available through PA State Stores… but you’d have to do some detective work.

You best bet, however, is to go for the 2013 Storm “Vrede” Pinot Noir, which is quite readily available from various sources online. It retails in the $45.00 range (plus shipping). And, in many ways, the 2013 is even more impressive than the 2012, garnering 92 points from the Wine Spectator. As London’s Atlas Fine Wines put it: “To be frank, this is undoubtedly the finest Pinot Noir I have tasted from South Africa.” Indeed, this is a bold and classy Pinot that will age gracefully for the next five years… but that is also thoroughly enjoyable at the present moment. Only 350 cases were produced, so catch it while you can. Highly recommended!


Considered one of most talented winemakers in California’s Santa Barbara County, Ernst Storm has long-term grape contracts with different corners of the region: Presqu’ile in the Santa Maria Valley; Duvarita in Lompoc, and John Sebastiano in the Sta. Rita Hills, just to name a few. He makes his small production wines in a modest winery located behind Andrew Murray Vineyards’ new tasting room along Foxen Canyon Road in Los Olivos, CA.


He focuses on two varieties: Pinot Noir and Sauvignon Blanc. He also produces a sister label, Notary Public, that is known for its affordably priced Cabernet Sauvignon and Chenin Blanc. Ernst is quite firm about his style of Pinot Noir, explicitly choosing elegance over power. He recognizes the fact that old school wine critics prefer riper wines (Robert Parker’s name, though unspoken, clearly comes to mind), as does much of the wine-buying public. But Storm is convinced – as is this writer – that with riper wines vineyard site uniqueness, Terroir, disappears.

But in addition to his three single vineyard Pinot Noirs – Presqu’ile, Duvarita, and John Sebastiano – Ernst also combines grapes from the three to create an intriguing, highly regarded Santa Barbara County blend. To quote the Wine Advocate’s assessment of the 2013 Storm Santa Barbara County Pinot Noir: “Balanced, medium-bodied and classy all around, drink this beautiful Santa Barbara County Pinot anytime over the coming 4-5 years.”

Storm Presqu Vineyard Pinot Noir 2013After a good deal of research, however, in my opinion, the most easily obtainable – and ultimately satisfying Ernst Storm wine would be his incomparable 2013 Presq’ile Vineyard Pinot Noir. Highly acclaimed by the critics – 94 points from Antonio Galloni’s Vinous; 93 points from the Wine Enthusiast – the 2013 is rich, succulent, and downright sexy. The aromas are spicy, the palate lithe & silky smooth. Fabulous flavor and texture. This wine is a winner in every respect. The price is $47.99 online (plus shipping)… and worth every penny. If you’re a real Pinot fan, this wine is a “must have.”




Davio’s Northern Italian Steakhouse

200 Main Street, Town Center

King of Prussia, Pennsylvania

(610) 337-4810

Davio's King of Prussia, PAShould you be contemplating a visit to Davio’s, there are a number of pertinent facts to keep in mind… First of all, the restaurant is cavernous and extremely noisy. Caught between the high ceiling, the hardwood floors and the bustling bar scene, when the joint is jumping, which seems to be most of the time, the decibel level does quite a bit of jumping of its own. It is absolutely no exaggeration to say that it is difficult to carry on a civilized conversation with the person sitting right next to you without shouting. If you and your spouse/significant other happen to be in the mood for a quiet little dinner tête à tête, trust me, you’ve come to the wrong address. At lunch, on the other hand, you may find the atmosphere a bit more subdued.

Davio's KOP - Interior, BarSecondly, Davio’s has become the latest culinary darling of the expense account set. On a recent cold Tuesday evening in January, for example, when most restaurants were begging for patrons, Davio’s was packing them in – and the corporate types were more than conspicuous by their presence. At least three gatherings of twelve or more people were situated directly within our line of vision (there could have been more on the other side of the dining area), and all three were corporate related. By way of contrast, couples were conspicuous by their absence. Other than my dining partner and I, there was only one other party of two seated in our immediate vicinity.

Finally, as if you haven’t already guessed… dining at Davio’s is an expensive proposition. Outlandishly expensive…? No… but. Factor in appetizers, entrees, separately priced side dishes, desserts, several glasses of wine or a bottle from the rather pricy wine list, tip & tax for two and – without benefit of a hefty expense account (see note directly above) – you’ll end up putting a significant dent in your wallet. Our most recent evening’s sojourn, for example, set us back $250.00 and change.

The above caveats notwithstanding, Davio’s serves up some excellent cuisine; and their portion allotments, given the elevated price points, are quite generous. And the service, even in the face of the madding crowd, functions with the unerring efficiency of a Japanese railroad.

The appetizers here are pretty much what you would expect: Oven Baked Lump Crab Cake… Tuna Tartare… Shrimp Cocktail… and Oysters Rockefeller. Of infinitely more interest, however, are the creative Spring Rolls accompanied by appropriate dressings. The Philly Cheese Steak Spring Rolls are paired with spicy ketchup and spicy mayo, the Chicken Parm with marinara, Reuben with Thousand Island dressing, Buffalo Chicken with blue cheese… well, you get the idea.

Davio's KOP - Crispy Chicken LiversThe real sleeper among the starters, though, is the Crispy Chicken Livers (pictured). They may not look like much; but they are an incredible feast for the palate. After the membranes have been carefully trimmed away, a bath in the deep fryer leaves them irresistibly crispy yet with a moist and succulent interior. They are then tossed with roasted pine nuts in an addictive port wine balsamic glaze and crowned with deep fried spinach leaves. If you enjoy liver, as I do, this dish is a wonderful treat and simply not to be missed. Kudos!

The salads are also first-rate… The Warm Spinach Salad is an interesting combo of roasted peppers, meaty portobellos and goat cheese; while the Baby Iceberg features tomatoes, bacon, onions, croutons, and an excellent herb buttermilk dressing. But the Chopped Romaine, which abounds with beans, chickpeas, crumbled egg, onion, bacon, and splash of blue cheese, proved to be the table favorite.

Davio's KOP - Veal TenderloinAs you move on to the entrées, the kitchen really hits its stride. Of course, the usual suspects are present and accounted for – Center Cut FiletsAged NY SirloinAged RibeyeBraised Beef Short RibsNiman Ranch Pork Chop – along with a variety of complementary salse. But if you happen to be in the mood for a slightly different take on meaty matters, I highly recommend the Sautéed Veal Tenderloin (pictured). This is, without doubt, one of best veal presentations it has been my pleasure to ingest on this side of the Atlantic. The veal itself is incomparably tender, with oyster mushrooms, cipollini onions, and roasted fingerling potatoes in strong supporting roles. It is, however, a rich and savory Marsala wine sauce that truly propels this dish into orbit.

Like the aforementioned Carni, the Pesce offerings are also quite extensive… And, contrary to popular urban gastronomic legend, you need not fear ordering seafood within hallowed bovine precincts (Although, the opposite is certainly NOT true. Anyone who orders steak in a seafood restaurant is almost certainly a masochist). Several years ago, when the consumption of red meat was momentarily out of favor, steakhouses were forced to learn to prepare seafood with a reasonable amount of proficiency in order to survive.

Davio's KOP - ScallopsFortunately, for the most part, they haven’t lost the touch… Davio’s certainly hasn’t. The two seafood offerings I sampled recently were first rate efforts in every respect. The Georges Bank Sea Scallops, for example, were beautifully pan seared to a golden brown, leaving the interior beguilingly soft, rich, and tender. They were then presented swimming in a sea of sweet creamy corn with a tiara of crunchy stick potatoes adding a flavorful textural contrast to the proceedings.

Davio's KOP - Seared Atlantic Salmon… And the Atlantic Salmon is equally recommendable. Arriving at table flesh side up on a pillow of sautéed baby spinach surrounded by a pool of warm eggplant caponata, the filet’s exterior was attractively seared while the core remained enticingly moist and succulent. Salmon has become a permanent – and somewhat pedestrian – fixture on most restaurant menus. Fortunately, Davio’s has managed to inject a healthy dose of pizzazz into the commonplace.

As in most steakhouses, the Contorni, side dishes, are in a separate menu category and may be purchased at an additional charge. They are, however, quite generous and more than suitable for sharing. The Baked Eggplant, Fresh Mozzarella is quite good, as are the Creamy Potatoes laced with butter and heavy cream. Other winners include David Bieber’s Crispy Onion Rings and the Truffle Fries, Gorgonzola Sauce.

Davio's KOP - Cheesecake w Choc CrustGiven the more than ample portion sizes, desserts – all homemade, by the way – may seem somewhat superfluous. But if you do decide to take the plunge, be sure to finish things off in true steakhouse style with the Chocolate Crusted Cheesecake and a potent shot of espresso.

Feel free to skip dessert… but the superlative wine list is something of a must. If you’re a lover of Italian wine be sure to check it out. Even if you decide not to purchase a bottle, it’s still a damn good read!

Bon Appétit!



Crystal Springs Resort - Wine Cellar DinnerOn May 4 – 6, Crystal Springs Resort in Hamburg, NJ, will host the 2018 New Jersey Wine & Food Festival, one of the largest independent wine and food festivals in the United States.

The weekend’s events are designed to allow food and wine connoisseurs to meet and mingle with the world’s finest chefs and winemakers. This year’s 10th anniversary festival will be the largest collection of chefs and winemakers yet, featuring renowned Chefs Thomas Keller and Daniel Boulud.

Highlights of the three-day festival include…

Wine Cellar Dinner with Thomas Keller: Chef Thomas Keller and Marc Perrin of Chateau de Beaucastel will join forces for an extraordinary night of cuisine and fine wine. Chef Keller and his team will prepare a multi-course dinner that will be paired with Veuve Clicquot La Grande Dame and wines from Chateau de Beaucastel, including some amazing back vintages. Desserts will be prepared by renowned Pastry Chef Michelle Karr-Ueoka (MW Restaurant, Honolulu).

Chef’s Garden Dinner: Spend the night with acclaimed Chef Michael White and one of New Jersey’s foremost culinary talents, Chef Anthony Bucco, for the opening night of the Crystal Springs Resort’s beautiful Chef’s Garden restaurant.

The Grand Tasting & VIP Grand Tasting: The Festival’s signature event, the Grand Tasting will feature 50 restaurants from NYC, New Jersey, and beyond, along with 50 winemakers from around the world. The two floor VIP lounge will showcase America’s best, including Daniel, Per Se, the resort’s four-star Restaurant Latour and many more, along with premium wines, Champagnes and spirits.

Tickets are now on sale at or by calling (855) 503-0968.

Bon Appétit!



Alba - Entrance to BarFor Valentine’s Day, Wednesday, February 14, 2018, Restaurant Alba, 7 West King Street, Malvern, Pennsylvania, will be serving a traditional four course prix-fixe Italian tasting menu, accepting reservations from 5:00 p.m. – 9:00 p.m

Antipasto – Crostini of Duck Rillette: Apple Butter… Lobster & Shrimp Croquetta: Tarragon Aioli… Seared Ahi Tuna: Smashed Avocado… Truffle Deviled Egg

Primi (Choice of) – Lobster Bisque: Brioche Crouton, Chervil… Potato Gnocchi: San Marzano Tomato, parmesan… Meyer Lemon Risotto: Parmigiano Reggiano… Spaghetti: Mushroom Ragout, Pancetta, Parmesan… Garganelli: Pork Shank Ragu, Dried Fig, Ginger

Secondi (Choice of) – Pan Roasted Skuna Bay Salmon: Herb Crushed Potatoes, Saffron Crab Sauce… Grilled Trout Filet: Hazelnut Brown Butter, Cabbage & Apple… Surf & Turf of Braised Beef Short Rib & Sea Scallop: Celery Root, Tangerine Butter… Wood Grilled Beef Tenderloin: Foie Gras Butter, Potato Purée, Swiss Chard… Grilled Lamb Tenderloin: Whipped Ricotta, Dried Olive, Brussels Sprouts… Wild Boar Chop: Anson Mills Polenta, Dried Fruit Crumb

Dolici (Choice of) – Olive Oil Cake: Candied Citrus… Affogato: Vanilla Ice Cream, Espresso, Frangelico… Butterscotch Budino: Caramel Sauce, Sea Salt, Soft Whipped Cream… Chocolate Molten Cake: Mixed Berries… Passion Fruit Cake: Graham Cracker Crumb Crust… GelatoSorbetArtisanal Cheese & Accompaniment

The price of the Valentine’s Day Italian tasting menu is $80.00 per person (plus beverages, tax & gratuity). For more information, or to make reservations, please call Restaurant Alba, (610) 644-4009.

Bon Appétit!



Nicholas - Exterior 2On Thursday, February 22, 2018, 7:30 p.m., for one night only, Restaurant Nicholas in Red Bank, New Jersey, will host a special dinner featuring the honest American cooking of the City of New Orleans…

First Course: “Antoine’s” Oysters Rockefeller

Second Course: “Commanders Palace” Turtle Soup

Third Course: “Central Grocery” Muffaletta Sandwich, Sesame Seed Loaf, Olive Spread

Fourth Course: “Jacques-Imos” Crawfish Etouffee, Dirty Rice, Fried Okra

Fifth Course: Willie Mae’s Scotch House Fried Chicken, Red Beans, Cornbread Muffin

Dessert: Beignets a la café du Monde with Rook “New Orleans Style,” Coffee Ice Cream

The price of the New Orleans dinner is $95.00 per person (plus beverages, tax & gratuities). For more information, or to make reservations, please call (732) 345-9977.

Bon Appétit!