A Rosemont, NJ Restaurant Review
88 Kingwood Stockton Road
Rosemont, New Jersey
Fare: American - French influenced
Note: Four star Rating System from no stars = poor to Four stars = Best in Class
Excellent food - Best in the Lambertville/Stockton area
The food is well prepared using healthy sustainable-raised, hormone and antibiotic-free and fresh farm to table produce from regional and local sources offered at very reasonable price.
Limited menu selection
Noise Level: Moderate
Recommended For: Diners who enjoy well prepared, reasonably priced, healthy food options, with unpretentious, country store ambiance.
Not Recommended For: Diners who prefer upscale, trendy ambiance with formal fine dining amenities.
Recommended dishes: When available, The Roasted Berkshire Pork Belly with sweet potato puree, sweet soy vinagrette; The Hudson Valley guinea Hen Pot Eau Feau with pomegranate molasses, braised white bean and parsley; and The Flaked Haddock Uni Bilini with apple celery sauce.
the Pass restaurant, located at the site of the former Café at Rosemont, and general store, is now owned and operated by Chef and charcutier, Matthew Ridgway.
The restaurant is popular with locals, and as a destination restaurant for visitors taking in the New Hope and Lambertville areas artistic attractions, and for couples enjoying a moderately priced romantic occasion with excellent food served with casual, unpretentious, country store ambiance.
the Pass is a welcomed departure from the many cookie cutter, volume driven restaurants that dot the dining scene. The Pass takes it's name from the spot in the kitchen where the dishes are approved by the chef before being taken to the diners.
The interior has a casual, unpretentious, country store, funky ambiance. As you enter you come upon a table with artisan products for sale on the table.
The small 42 seat dining room is done up with bare wood floors, with green colored column and ceiling beams. The walls are adorned with green wood shelving and a hanging boar’s head, with the kitchen door painted black. Wood tables are set without linens.
Chef and charcutier, Matthew Ridgway is an accomplished chef with outstanding credentials. Note: Charcutier is the branch of cooking devoted to prepared meat products, such as bacon, ham, sausage, etc., made primarily from pork.
Matthew Ridgeway received his formal culinary training at Johnson & Wales Culinary School. He later honed his culinary skills at some of the top restaurants including Chef de cuisine at the Rittenhouse, Philadelphia, Executive sous chef at Vein Vidi Vici, Chef d’ cuisine at Joel Restaurant and Chef d’ cuisine at Pricci, in Atlanta, Later moving on to NYC where he served as Chef d’ cuisine at the famed Oak Room Restaurant.
Prior to opening the Pass, he founded PorcSalt in Bucks County, PA, a purveyor of sustainable pork and organic game products that are sold to restaurants and other retailers
Chef Ridgeway runs the kitchen creating healthy French-inspired dishes. The menu changes weekly and is offered both as an a la carte menu, and as a tasting menu with two different tasting options: The three-course & The six-course tastingmenu.
The food is well executed using healthy sustainable-raised, hormone and antibiotic-free, and fresh farm to table produce from regional and local sources.
The dishes are offered at very reasonable price.
One of the different twists comes with the serving of bread -- European style. It's served with your meal as a compliment to your appetizer. Refills on bread are not provided
The wait-staff is friendly, attentive and unpretentious.
the Pass is open for dinner Wednesday through Saturday.
On site parking is available behind the restaurant.
Not recommended for children
Reservations are recommended, but walk-ins are accepted.
(updated: March, 2015)
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