From the Editors
Jocelyne, rest in peace; Maplewood will miss ya. But when one French restaurant goes down, this time happily another springs up in its place - in fact, in the very same place. That's because chef Humberto Campos Jr. has stepped in, kept the French, the oil paintings, and the intimacy, and gone with a different menu. Campos, lately of the Ryland Inn and Nicholas (two of the state's top eateries), clearly knows what he's doing: begin with a frisèe of beets, goat cheese, and pistachio oil or the fava bean ravioli if you can, then dive in deeper. Campos gets fresh meat and fish trucked in daily, allowing him to fire up such treats as orange-soy glazed sweetbreads, seared foie gras, smoked salmon, sea scallops, Icelandic cod with braised fennel and preserved lemon, Long Island duck in currant sauce, pork confit with caramelized apples in Calvados, filet mignon with a black truffle-potato puree—even seasonal lobsters. Finish with a cheese plate sided with rosehip jam, lavender crème brûlée, a sugar crêpe with caramel, a pear tart with rosemary and quince sauce, warm chocolate cake, or just berries in mint and Chantilly cream, plus coffee or one of an array of specialty teas, a nice finishing touch. -- Paul Karr (Photo: Paul Karr)
Ratings & User Reviews
Great place to eat. 01/05/2007
If you like fine dinning, this is the place for you. With great reviews and great atmosphere, the food could only be as great
This restaurant is a rare gem- excellent food and service- As good as the finest establishments in New York City and beyond and at prices considerably less- A must try
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