Louie's by Chef Jason
We were told about a fairly new and very good restaurant in Robbinsville serving farm to table fare, so we investigated! After all, we live in the Garden State (and Chef Jason makes full use of it)!
We’ve been there twice, so far. It is a rather small, casual BYOB (which is fine with me, as we like to bring a good wine and not have to overpay!). The staff is first class and very friendly. Both times we were there, Louie himself greeted us at the door. Unfortunately, we didn’t get to meet Chef Jason, as he was extremely busy in the kitchen! One of the waiters, Garret, is very personable and we chatted with him for a while.
I particularly like that it is unique in its eclectic offerings. All the meals are cooked to Chef Jason’s take on the dish (and he is very good!) He is doing his own thing and it really works!
For example, Arancini, that is Italian rice balls, stuffed & coated with breadcrumbs and then deep fried, are usually with red sauce. Instead, Chef Jason serves them with a squash puree that is absolutely delicious!
The first time we were there, I began with the Mexican Street Corn Bisque (charred corn, poblano pepper, petite greens), which was wonderful, and Jon had the very tasty Lobster Bisque. I then ordered the Chicken Cacciatore, which was pleasantly different! It was in white wine with very generous chicken portions, the sauce had a extremely nice taste. I couldn’t finish that night and took it home for the following day!
Jon’s main course was the melt in your mouth Braised Boneless Short Rib (wild mushroom risotto, spinach, truffle scent, bordelaise), which I tasted. And that is exactly what I had the second time around! I loved it! For his second time entree Jon had the Surf and Turf special (8 oz center cut filet mignon, lobster tail, julienned vegetable, whipped potato, browned butter, herbs) which he said was perfect!
Both times there we ordered the side of Brussel’s Sprouts (smoked pork belly, cherry pepper jam) because it is soooo enchanting!
The last time, for an appetizer, we ordered the Cherry Pepper Glazed Calamari (fried loligo squid, candied cherry peppers) which was among the best calamari I have ever had!
Chef Jason understands food! His inventive takes on customary dishes makes the experience of dining there nothing less than exceptional!
Louie's by Chef Jason
Robbinsville, New Jersey 1111 US-130 North
(609) 208-3685 firstname.lastname@example.org