Table Hopping With Rosie 5/17

[Rosie]

Click Here: http://www.njmonthly.com/rosie/rosiemain.html

This week read about:

Bobolink Dairy in Vernon

The reopening of Amazing Hot Dog, Verona

Arthur’s Landing, Weehawken

Passionne, a new restaurant that has opened in Montclair

AND MUCH MORE

[pete ganz]

Passionne sounds promising. Here's the menu. Looks quite similar to Epernay's.

[bergen]

Passionne sounds promising. Here's the menu. Looks quite similar to Epernay's.

←

hopefully the service at Passione will be better than Epernay. I always found the service at Epernay so bad that it ruined the whole experience even though the food was very good.

[rozrapp]

Passionne sounds promising. Here's the menu. Looks quite similar to Epernay's.

←

hopefully the service at Passione will be better than Epernay. I always found the service at Epernay so bad that it ruined the whole experience even though the food was very good.

←

Passione's menu does sound enticing. However, except for the fact that they're both French, the menus don't seem particularly similar to me.

As for the service at Epernay, I've heard complaints about it, but we've never had any problems whatsoever. I don't know if that was because we became known to Courtney, Mark and the service staff, or that we always dined mid-week and early before things got very busy.

[Rosie]

We never has service problems at Epernay either. And if you go ask for Sandra as she is an excellent waitress.

[pnapoli]

so has anyone been here yet? need to know about their steak frites... and mussels....

[SusanGiff]

We went a couple of nights ago. The service and pacing were terrific (I mention this because the Star-Ledger critic had a problem with both), but the food was uninspiring. A very heavy menu for summer, for starters--it was difficult to find anything that suited that hot evening. I had the white asparagus soup with morels and a special, diver scallops with a curry sauce and vegetable couscous. My husband had the duck entree (sorry, spotty memory on the preparation here). The soup was pleasant, but mostly an upscale cream of mushroom; no asparagus flavor in evidence to me. Ditto the scallops--they were exactly what you'd expect them to be, well prepared but fairly uninteresting. My husband's duck was terrific, though. We normally order at least one dessert, but we were quite full, and, like the rest of the menu, the desserts sounded just dull and almost retro-French: profiteroles, maybe creme brulee, a chocolate tart.