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The Pass

  • Cuisine:
  • Alcohol: BYOB
  • Meals Served: Dinner
  • Accepts Credit Cards: Yes
  • Hours: Dinner: Wednesday to Saturday, 5:30 - 10pm; Charcuterie Counter: Tuesday to Saturday, 12-5pm

Latest About The Pass

Matt Ridgway Closing the PASS

Screen Shot 2015-04-02 at 3.42.06 PM

All good things must come to an end. The last bit of an ice cream cone gets licked, the last Kardashian gets married/divorced/remarried, the finale of the Bachelor airs and someone gets left heartbroken.

The PASS restaurant, Matthew Ridgway‘s take on a French Roadhouse, is one such good thing that is ending. The Rosemont, NJ restaurant will close this month, while Ridgway moves to another city. Befor the Pass, Ridgway has previously worked at the Fountain restaurant and opened Lacroix with Jean-Marie Lacroix.




If you want to pay your respects to the fallen PASS you can visit up until Saturday, April 25, the night of its last dinner service. May PASS pass on to a better place. RIP.

The PASS [Official]

Collaborating with Chris Kearse

clambakeChris Kearse is a chef’s chef. His technique and food make chefs like Eli Kulp a fan. So it isn’t surprising to see a couple of collaborations coming up with the chef/owner of Will BYOB.

This Wednesday, July 16th, Will is hosting chef Adan Trinidad of Sancho Pistola’s and Jose Pistola’s for a special five-course dinner and clambake. The dinner is $50 per person and includes a complimentary drink.

And then next Tuesday, July 22nd, Chris Kearse is heading to Rosemont, New Jersey to collaborate with Matthew Ridgway, chef and owner of The PASS restaurant.




Read more »

Two Bells for The Pass

the-pass-porch Bryan Lauth

Craig LaBan visits haute chef gone rustic, Matt Ridgway at his country restaurant, The Pass. LaBan calls the Rosemont, New Jersey BYOB “one of the region’s best destination dining bargains.”

[S]o many of the brilliant touches here – enriching the red wine shellfish sauce for the lobster with earthy chicken livers; the cocoa-steeped agrodolce grapes that add juicy depth to the octopus terrine; the Roquefort glaze that lends transformative piquance to banana bread; a sweet-tart eggplant chutney that gives an exotic tang to the foie gras-turkey terrine – are whimsies best left to chefs with chops like these.

Two Bells – Very Good

The Pass: Comeback chef’s sophisticated fare [Philadelphia Inquirer]
The Pass [Official Site]

Photo by Bryan Lauth

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