Pluckemin Inn

Pluckemin Inn
359 Route 202/ 206 South
10 Pluckemin Way
Bedminster NJ 07921
908-658-9292

Restaurant Review

This is one of the better restaurants in New Jersey!

This 140 seat restaurant opened in 2005 by Carl and Gloria LaGrassa, gets high marks for well prepared continental American food, service, and decor.

It is a destination restaurant and an ideal place to celebrate a special occasion, or for business dining, people watching, or for a quiet dinner conversation. It's popular with 40 + upscale dinners who are willing to pay a high price for good food and good wine.

From the outside, the building resembles a colonial northeast structure, yet once you step foot inside, the ambiance is California wine country with hard wood floors, amber colored walls, French oak accents, brick archways, with seating around the perimeter of a multi-story wine tower surrounded in glass. With two levels of dining, there is also a private dining room and a lively bar & lounge area. In the winter time the fireplace is on adding to it's charm.

For those who prefer to do lunch, or for a more casual setting, you can enjoy your meal in “The Plucky” tavern at The Pluckemin Inn.

Executive Chef David C. Felton, who also teaches at The Natural Gourmet Institute of Health and Culinary Arts, is dedicated to using health-supportive, whole-foods cuisine, with an emphasis on traditional unrefined ingredients and organic products whenever possible.

The Inn has an outstanding wine list with more than 15,000 bottles in stock and offer "The Pluckemin 100" list that features one hundred affordably priced bottles for every taste.

The menu is seasonal and when available, the popular starters are: Yellow fin Tuna, Wakame, with ginger-carrot and baby radish; and the red wine risotto, organic mushrooms, pecorino tartufo & saba demi-glace.

When available the popular dinner entrees are: The Pasture Raised Veal Loin with , parmesan gnocchi, blue foot mushroom and vin Jura; The Roasted Farm Raised Local Chicken, fava beans, asparagus, Spring peas & lemon scented jus; and the Alaskan halibut, smoked petite pois, morels and crispy herbs

Save room for desserts. They are outstanding and are prepared by Pastry Chef Joseph Gabriel, a graduate of the New England Culinary Institute who honed his skills at Aureole in Manhattan and Petrossian in Las Vegas.

The service at the Pluckemin Inn is professional, well trained, knowledgeable, and anticipatory, although they are somtimes a bit pretentious with 20+ diners.

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