The Frog & the Peach
29 Dennis St. (Dennis St. & Hiram Square)
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New Brunswick, NJ 08901
732-846-3216 | Make Restaurant Reservations
Cuisine
Open
Lunch Mon.-Fri., Dinner nightlyFeatures
- Heart-healthy dishes
- Romantic setting
- Private room(s)
- Full bar
- Reservations suggested
- Outdoor dining
- Valet parking & parking lot
- Business casual
Wine
Great Wine List* Click here for rating key
Husband and wife team Betsy Alger and Jim Black founded The Frog & the Peach in 1983 with a dual mission: to elevate contemporary fine dining in New Jersey and to be part of a successful renaissance of downtown New Brunswick. Over the past quarter century, that’s exactly what they’ve done. These days, executive chef Bruce Lefebvre oversees the kitchen, where everything from the bread to the ice cream is prepared fresh. Lefebvre’s philosophy is simple and in keeping with owner Alger’s original concept combining proven flavor combinations in creative ways. His inspiration is a global palette of flavors for seasonal menus. The prices can be high here, but there are some economical options such as the $29 three-course Frugal Farmer offering entrées like whole-wheat linguine with steamed littleneck clams, crumbled prosciutto and spicy white wine fennel broth.
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Husband and wife team Betsy Alger and Jim Black founded The Frog & the Peach in 1983 with a dual mission: to elevate contemporary fine dining in New Jersey and to be part of a successful renaissance of downtown New Brunswick. Over the past quarter century, that’s exactly what they’ve done. These days, executive chef Bruce Lefebvre oversees the kitchen, where everything from the bread to the ice cream is prepared fresh. Lefebvre’s philosophy is simple and in keeping with owner Alger’s original concept combining proven flavor combinations in creative ways. His inspiration is a global palette of flavors for seasonal menus. The prices can be high here, but there are some economical options such as the $29 three-course Frugal Farmer offering entrées like whole-wheat linguine with steamed littleneck clams, crumbled prosciutto and spicy white wine fennel broth.


