Openings

Chef Dennis Foy announces the opening of his Contemporary American restaurant, Dennis Foy’s Lawrenceville Inn

October 16, 2009

Pioneering Chef Dennis Foy has announced the October 16th opening of his Contemporary American restaurant, Dennis Foy’s Lawrenceville Inn, 2691 Main Street, Lawrenceville, NJ. Estella Quiñones-Foy, Mr. Foy’s wife and longtime business partner will oversee the operations.
“Estella and I are conscious of the need for a contemporary, reasonably priced restaurant in the Princeton area. That was true nine years ago when I first consulted on this project, and it is still true today. The restaurant’s menu design satisfies our aesthetic concept: local, organic, sustainable ‘Farm to Table’ driven menu. Surrounded by farms as we are, makes it all the much more rewarding,” noted Mr. Foy. “Those that know us will sense the familiarity of warmth and professionalism. Additionally, the excitement on the plate, and the paintings on the walls, all reflect our sensibilities,” Mr. Foy added.
The seasonally driven farm menu at Dennis Foy’s Lawrenceville Inn is based on local freshness and great regional ingredients purchased from predominantly local farmers and day boat fishermen. The “Farm to Table” cuisine is Mediterranean-influenced Contemporary American fare. Examples include: Seared Maine Diver Scallops, Parsnip Purée, American Black Caviar, $23.00; Sautéed Cape May Fluke, Cherry Grove Farm Confit, Tomato and Pearl Compote, Extra Virgin Olive Oil, and Roasted Garlic, $19.00; Griggstown Farm Whole Roasted Organic Chicken for 2, $17.00 per person; Classic Lamb Cassoulet Toulouse, $21.00. The menu will also include daily homemade pastas.
Dennis Foy’s Lawrenceville Inn is divided into four elegant rooms that signal the Foys’ modern taste for comfort and simplicity and double as a showcase for his paintings. An accomplished painter, Mr. Foy’s work is regularly exhibited in galleries. The restaurant will host a rotating exhibit of Foy’s passionate, calm landscapes. Complementing his paintings are modern chairs, spacious tables, and simple floral arrangements, adding warmth to the minimalist 20-seat front dining room and 16-seat open kitchen; on the second floor are two 20-plus seat private dining rooms.
The restaurant’s Executive Sous Chef is Michael Metzner, a Johnson & Wales University graduate, who has worked in all aspects of the restaurant industry. Mr. Metzner employs modern techniques, most recently honing his skills at Restaurant Nicholas in Middletown, NJ, for the past four years.
Priscilla Rojas, Pastry Sous Chef has worked in several 1-star Michelin restaurants in New York City. Ms. Rojas will be using Cherry Grove Farms organic eggs in executing the fresh daily homemade pasta recipes and beguiling desserts.
Dennis Foy’s Lawrenceville Inn will be open for dinner seven days a week from 5:30 p.m. – 11:00 p.m. The restaurant will open for lunch and weekend brunch beginning in November. BYOB.
To make reservations, please call (609) 219-1900.
Bon Appétit!

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