PorcSalt’s Matt Ridgway (formerly chef de cuisine at Lacroix) has been crafting more than bacon. He’s turning his fledgling charcuterie business into a general store-meets-French-bistro concept called The Pass in Rosemeont, NJ (which is 5 miles from New Hope). Housed in a renovated farmhouse, that was most recently the Cafe at Rosemont, he’ll make, smoke, age and sell his charcuterie by day, and turn the shop into a restaurant at night, which will be like a modern French roadhouse of sorts, and also serve Sunday brunch. Charcuterie operation will be up and running in February, with the restaurant following in the spring.
Photo via Jersey Bites