The Frog and the Peach

[rozrapp]

We have not been to the Frog and the Peach since I don’t remember when. A l-o-o-o-ng time ago, for sure. Back when they were still requiring that men wear a tie and jacket! But as soon as we saw the menu for this week’s 3-course prix-fixe lunch costing $18.95, we immediately knew it was an offer that we couldn’t refuse. So, we called late yesterday morning and secured a 2 p.m. table in the garden.

Arriving promptly, we were immediately escorted to an excellent table in the corner of the garden. Actually, a garden “room” would be a more accurate description, and it’s one of the most attractively decorated spaces I have been to. There is greenery everywhere; colorful striped draperies, tied back, are spaced around the room; two openings on one side offer an outdoorsy feeling; and fans cool the air. Overall, the ambiance has a very lush, tropical feeling. Tables are nicely spaced, and chairs are very comfortable.

We were presented with both the a la carte and prix-fixe menus. We didn’t even look at the former since we were there for the latter. My husband ordered a glass of Pinot Noir. Each of us was served a roll. They were hot, crusty and thoroughly delicious, as was the chive-flavored butter, which we slathered on them.

First course: Chilled Cucumber Soup with Grilled Pineapple Salsa. A very generous portion of soup was perfectly chilled, tasting deeply of cucumber, while the salsa added a little different texture and the right counterpoint of flavor. A perfect first course for a warm summer’s day.

Main course: Jersey Hothouse Tomato Tart with Two-year-old Gouda Cheese and Chive Sauce. A very flaky disk of pastry held slices of flavorful tomato and several thin shavings of cheese, topped with a watercress salad. Everything was warm, including the watercress. The chive sauce was ringed around the perimeter of the plate. All the elements worked extremely well together, making for a delicious dish.

Dessert: Bing Cherry Financier with Crème Anglaise and Toasted Almonds. What can I say? I adore financiers, and this one was superb. The oh-so-moist little cake, laden with cherries, sat in the middle of the plate; big dabs of crème anglaise held additional pitted cherry halves; and the toasted almonds were sprinkled liberally around. Heaven on a plate!

Our server, Rick, was friendly and personable, and the spacing between courses was perfect.

The only quibble we have in what was an otherwise perfect meal was that the pour for the wine-by-the-glass was – well, to put it nicely – less than generous. (If I were not trying to be so nice, I’d say it was downright stingy.) I thought this particularly egregious since the cost was $11. My husband’s comment was that he would still consider it rather meager even if it had been half the price.

This menu will be served until tomorrow. The restaurant will then close for vacation from July 4th through the 10th. When it re-opens on the 11th, there will be a different prix-fixe lunch menu. It will change each week throughout the summer. We are looking forward to having them all!

The Frog and the Peach

29 Dennis St., New Brunswick

Tel: 732-846-3216

FAX: 732-846-4820

Web Site

Note: There is no smoking permitted, including in the garden.

[Kim WB]

Did you choose a vegetarian prix fixe, or was this the only choice? Sounds wonderful, great review, I'm just curious if you were satiated after what sounds like a ( other than cheese servings) protein-less meal.

[Helena Robinson]

Kim, the lunch prix fixe has varied between vegetarian and non. The dinner tasting menu that we were offered last week, designed to feature homegrown produce, had a lot of shellfish on it.

While we're talking about the Frog & the Peach... We took advantage of a gift certificate and dined at the F&P last Thursday for my birthday.

Even though we arrived early for a 7:30 reservation, we seemed to have had the misfortune of showing up at the same time a large private dinner was beginning. As you'll soon see, the staff and kitchen tried mightily to keep up with things this crowded evening.

We started with appetizers of Spring Onion Tart with Sheep's Milk Cheese alas, couldn't find much evidence of the cheese) and House Smoked Salmon (which was very good). One thing that struck us a bit was that the portion size was a little smaller than we anticipated; perhaps due to the times/economy.

Although we didn't order a salad course, the kitchen provided us with the Local Hothouse Tomato with Homemade Mozzarella and Eggplant Roulade as to keep us occupied. Since I had debated having this as my appetizer, it was a welcome suprise. I actually enjoyed this more than the appetizer I did order. Ken noticed similar "surprise courses" and comped desserts at other tables; a nice touch by the restaurant.

Entrees were the Tuna Loin with Almond Rissotto and Lemon Burre Blanc; and Escobar with Corn Pudding (a special). Both were delicious; and Ken especially raved about the corn.

We enjoyed a New Zealand Sauvignon Blanc that paired well with most everything we had. We were also treated to a glass of a lovely, light Moscato before dessert.

Desserts were a Molten Chocolate Cake, and Chilled Apricot Soup. Both were great.

All in all, despite the problems resulting from the crowd, this was one of our better outings at this place. (Although we've always enjoyed the food, service has been hit and miss for us. ) We hope to return when we have the funds to accommodate it!

[rozrapp]

Did you choose a vegetarian prix fixe, or was this the only choice?  Sounds wonderful, great review, I'm just curious if you were satiated after what sounds like a ( other than cheese servings) protein-less meal.

Kim, This was the only choice, but only for this week. Each week will bring a different menu, and I would presume that meat, fish or poultry will show up on some of those.

I wouldn't exactly call the cheese "a serving," more like a a few shavings for flavor. However, the scrumptious roll was substantial in size. We were offered seconds, but declined. To quote my husband, "I'd love to, but I'd better not!" And the soup was thick and the portion very generous, which made it filling. We both found the meal totally satisfying for a summertime lunch.

[chopjwu12]

I love that dam bread!!!!!!! I eat at least 8 when i go i think. I just keep asking for it becaus ethey are so good and that butter is great. I beleive the special you had was Escolar not escobar. Its a hawaiian(sp) fish. It kind of looks like a giant porgy. Its flesh ranges from pure white to pinkish red depending on the season and what part of the fish that portion comes from. Can you describe the escolar dish a little better for me. I wonder if thats the one My little lady put together. She did a special with a corn soup as the base and there was something sauted in there i just forget what it was. So please describe it a little more. The frog has some of the best specials around. There not the kind of place that runs specials to get rid of a product that laying around in the kitchen. They order fresh ingredients everyday just for there specials. Its a great thing to see a place take prid elike this in what they do.

[Helena Robinson]

I beleive the special you had was Escolar not escobar. Its a hawaiian(sp) fish. It kind of looks like a giant porgy. Its flesh ranges from pure white to pinkish red depending on the season and what part of the fish that portion comes from.  Can you describe the escolar dish a little better for me. I wonder if thats the one My little lady put together. She did a special with a corn soup as the base and there was something sauted in there i just forget what it was. So please describe it a little more.

Ah... The one night I fail to take notes on the meal. (Sorry)

Yes, the proper name of the fish was indeed escolar. It was something new to us, and wouldn't have considered ordering it had the server not described it. However, he described is as a firm white fish that was a cross between tuna and sea bass; Ken found it to be more like Chilean sea bass. And while he found it tasty, he said he wouldn't rush to order it again.

The preparation you described was pretty much what he had. Although the server advertised the accompiament as a "corn pudding," Ken later told me it had much more of a "soup" consistency.

Sorry we can't be of more help this time.