For more than 40 years, Fromagerie has been a landmark in Rumson, New Jersey, Chef Burke's home state. Owners and brothers Markus and Hubert Peter hired Chef Burke during his formative years, realized his talents and mentored the emerging young chef. Chef Burke would often say that when the Peters were ready, it was his dream to one day buy Fromagerie, which he did in 2006.
Lovers of the original restaurant will welcome mainstay dishes such as the classic Fromagerie Onion Soup, which are now complemented by Chef Burke's and Executive Chef Phil Deffina's signature dishes, such as Maple Bacon Dates, Hot and Angry Lobster Cocktail, Local Dayboat Scallops, Shortrib with Handmade Cavatelli, and award-winning dry-aged steaks. Fromagerie serves Sunday brunch and dinner, and even at the bar the menu selections are replete with creativity and flavor, such as Crisp Chicken Wings, Artichoke Fritters, Tuna Tartare Tacos and East Coast Oysters.
Fromagerie's award-winning Sunday brunch buffet changes with the seasons and Chef's imagination. Typically featured are pastrami salmon and other David Burke signature dishes, carved prime rib of beef and roasted pork, a raw bar, fried chicken, macaroni and cheese, baked Loch Duarte salmon and golden fried rice, plus weekly and seasonal specials.
On Wednesday and Thursday nights, David Burke Fromagerie offers five-course tasting menus featuring dishes influenced by ingredients that Chef Phil finds freshest and most inspiring. These always-changing smaller portions allow for sampling of more creative preparations -- dishes such as Lamb Ravioli with Spring Garden Vegetables and Halibut with Pea Purée and Patty Pan.
The restaurant features seasonal and local offerings as well, in homage to the abundant produce and seafood available in the Garden State.