Merchantville may not top the lists of South Jersey foodie destinations, but its culinary scene has a few standouts. Small, but mighty, you might say.
Earlier this Spring, Restaurant 1793 took over where Park Place Restaurant had operated for nearly 10 years. Though Chef Phil Manganaro’s culinary prowess is missed, Chef Chris Bennett is serving up a new exceptional dining adventure that deserves your attention.
When I heard about their plans for Summer Restaurant Week, I jumped at the chance to spread the word. Not only do I call 08109 home, but this was the perfect excuse to finally taste what the restaurant had to offer.
Upon their invitation as a media partner promoting the event, I am happy to recap the Restaurant Week dining experience with you.
Stepping inside, guests are welcomed by a dining room that feels both cozy and refined, seating just 24 intimately. The deep greens and earthy browns wrap the room in warmth, while curated shelves of books and tasteful artwork echo the quiet elegance of a private library. Gentle lighting bathes the space in a soft, golden glow. A soundtrack of mellow jazz floats through the air, adding a subtle sophistication. Cushioned chairs invite guests to linger, and the bare wooden tables—set with green leather-like placemats, off-white napkins, and gleaming glassware—reflect a thoughtful simplicity. Every detail works in harmony to create an environment where guests can fully immerse themselves.
Stephen, our server, got us settled right away, even though we showed up a little ahead of our reservation. He offered us water (we went for our go-to, San Pellegrino sparkling) and gave us a few minutes to check out the menu. Once we made our picks, he took our orders, and we settled in. Before our starters arrived, we got a fun little surprise: an amuse-bouche—a bite-sized piece of espresso-rubbed cheese topped with walnuts and a hint of lavender. Definitely a cute way to kick things off.
Next up: focaccia bread that was the stuff of carb dreams—each piece golden and crusty on the outside, with an irresistibly fluffy, cloud-like crumb inside. Slathered with a swipe of velvety, salted butter, it was a simple pleasure yet deeply satisfying. I could have eaten several pieces of that bread alone.
For our starters, we went with two standouts: the Fluke Crudo and the Foie Gras Torchon.
The fluke crudo turned heads as soon as it landed on the table, each thin slice glowing with a gorgeous purplish-blue from the butterfly pea powder cure. It sat on a tangy bed of wakame, dotted with coconut-lime pearls that popped with a touch of acidity, complementing the delicate raw fish, and finished with fine shavings of rhubarb. Modern, playful, and bright—this dish was a strong opening act.
The foie gras torchon, dusted with cocoa and poached in Grand Marnier and red wine, was pure decadence. Lusciously creamy and rich, it came with two pieces of crisp baguette toast points, apple cider vinegar gelée, walnuts for crunch and lightly dressed watercress for freshness. Every bite was indulgent—like butta, baby!
With such an amazing start, we anticipated the entrées with great expectation. The steak and salmon, classic choices anywhere, were elevated here—each portion modest in size due to Restaurant Week, but just right for enjoying every bite without regret. The salmon, in particular, was a standout: so satisfying in flavor, I would have happily ordered a second helping.
Both mains were executed with confidence, showing off what I suspect is a perfectionist within Chef Chris. And I’m here for it. The steak was perfectly medium-rare, juicy and flavorful, while the salmon was quite moist and flaked apart beautifully. A silky carrot-ginger purée and a punchy teriyaki glaze lifted the salmon, each element complementing the other sublimely. Sautéed leeks added a gentle sweetness, rounding out a balanced and memorable plate.
To accompany my meal, I sipped on a Lavender Lemonade Martini crafted with Lyre’s Zero Proof gin—a refreshing, floral-forward mocktail that went wonderfully with the savory courses.
Dessert brought a gentle close to the evening. While they didn’t quite steal the spotlight from the earlier courses, they offered just the right touch of sweetness to round out the experience and leave a pleasant last note. The stuffed crepe with hazelnut-chocolate crémeux and cacao nibs was the winner among the two, as the mille-feuille with crème diplomate was quite dainty and was done in two and a half bites for my big mouth. Just as well. Happy to stop right there.
All told, this was a dreamy Restaurant Week dinner: three thoughtful courses, an elegant atmosphere, and a menu that took the ingredients to the next level. Every plate showcased precision and creativity, evidence of a chef with serious training and a clear point of view. For his first solo venture, Chef Chris Bennett delivers a confident blend of classic technique and contemporary American flavors in a refined, welcoming setting.
I’m going to pause right there. While we were presented the cheese cart, we plan on going back to experience that by itself (with a bottle of wine) another time. With a selection of six cheeses and three types of caviar, it deserves our full attention.
Restaurant 1973 is already making its mark—and it feels like just the beginning. Watch this one… carefully. If you don’t go now during Merchantville Summer Restaurant Week, make your reservation for a future dinner. However, they assured us a Winter Restaurant Week is coming.
BTW – check out the TikTok. I’m the best with the apps, but I do what I can.
Please like, comment, and share!
In any case, be sure to tell them SJFS sent you.
SJFS is dedicated to food, dining, restaurants, and drinking in South Jersey. Got a news tip? Email southjerseyfoodscene@gmail.com.