Fare: Continental cuisine with Italian & French influences
Price: Very Expensive
Food Quality: 3 Stars
Service: 3.0 Stars
Decor: 3 Stars
Overall Rating: 3 Stars
Note: Four star Rating System from 1/2 Star = Poor to Four stars = Best in Class
Service and ambiance are high end with many fine dining amenities.
Noise Level: Moderate (can get loud in the bar area)
Dress: Upscale Casual; Jacket required in the main dining room Friday and Saturday.
Recommended For: High Income diners who enjoy Old School formal dining, and for celebrating a special occasion.
Not Recommended For: For budget conscious diners who prefer a casual setting and affordable prices, or for diners who enjoy an innovative menu with trendy, industrial chic ambiance.
Recommended dishes: When available, The Dover Sole a La Meuniere, served in a classic brown butter, white wine & lemon caper sauce with parsley potatoes; The 35 day dry aged steaks.; and the Paccheri Bolognese, served slow cooked veal ragu.
Liquor: Full service bar. Bar scene is vibrant
Fromagerie, a former Rumson restaurant landmark has reopened in the summer, 2016 under new owners Paul and Enilda Sansone and have put the together the team of Steven G. Botta and Angelo Bongiovanni to manage the restaurant, with Elizabeth Jacobson as the general manager.
Fromagerie is pricey, a high end restaurant, popular with high income 55+ aged diners who enjoy Continental cuisine with fine dining formal amenities.
The Continental menu is under the direction Steven Botta who also serves as the Executive Chef and co-owner of Osteria in Marlboro, NJ , and Brando's Citi Cuccina in Asbury Park, NJ.
Overall the quality of the food preparation is good and includes the use of fresh ingredients. Meats are sourced from Pat Lafrieda meats, a purveyor of high end Choice and Prime Beef. However, the menu items tend to be traditional, with few if any, menu items standing out as innovative or cutting edge.
Fromagerie does have some special features including it's "Tableside" preparation of their famous caesar salad, and their Tuesday evening "Burger Night" made with their proprietary dry aged blue label blend of beef.
Under the new ownership, the interior has undergone a makeover, reminiscent of past (pre-2000) restaurant decors with an elegant, comfortable, cozy, and inviting warmth. The bar area, the "Rumson Room" is a wood paneled bar room with a cherry bar is a vibrant setting for a pre-dinner cocktail or a more casual dining experience.
The more formal main dining room features a wall of windows and a private dining alcove.
Their service is outstanding. Staff is professional, well trained, knowledgeable, anticipatory, without being intrusive.
When making reservations, suggest confirming available seating arrangements. They offer two options, the bar area and the more formal dining room.
Fromagerie is open seven days/week:
Monday - Thursday 5pm - 10pm, Friday & Saturday 5pm - 11pm; and Sunday 5pm - 10pm
(updated March, 2017)