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]
Chris 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.
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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
Remember a couple weeks ago when we were able to announce that Matt Ridgway (of PorcSalt fame, and formerly the chef at Lacroix) had gotten the retail arm of his new combination French bistro/general store in Rosemont, New Jersey up and running?
Yeah, well now we have even better news. Come May 1, The Pass will officially open to the public. And when that happens, Matt Ridgway will finally be back in the kitchen and cooking in our area–something he hasn’t been since 2004. (For those of you who are worried about the New Jersey address, Rosemont is just 5 miles from New Hope, on the Jersey side of the river).
So here’s what we know in terms of opening details:
Sous chef, hours, brunch news and an opening menu, right this way
Hey, remember a little while ago when we told you about Matt Ridgeway (of PorcSalt fame, and ex chef at Lacroix) opening a combination general store/French bistro called The Pass out in Rosemont, New Jersey? Yeah, well it looks like he’s now halfway there, with the announcement on PorcSalt’s Facebook page that the Pass’s “retail charcuterie counter” is now up and running. The restaurant portion? That’s not quite ready yet, but it’s coming.
The hours for the retail business are currently Tuesday through Saturday, from 10am-5pm. And for those of you who want to get a taste without making the drive (Rosemont is just a few minutes away from New Hope, on the Jersey side of the bridge), Ridgeway and his charcuterie will be at the Rittenhouse Market on Saturday from 10am-2pm.
The Pass [Official]
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