Chef Matthew Ridgway opens his first restaurant, the PASS, on Wednesday, May 1. Ridgway’s new BYOB extends the already impressive canopy of the Jean-Marie Lacroix chef family tree, as Matthew was first known locally for his work with his mentor. Ridgway served under Lacroix as a chef in The Fountain Room, then left with him to launch and serve as chef de cuisine for four years at Lacroix’s namesake restaurant in The Rittenhouse Hotel.
Ridgway left Philadelphia in 2004, and cooked in restaurants in Atlanta and New York, including two kitchens where he worked closely with Michelin star rated chef/owner, Joël Antunes.
In 2010, Ridgway took a break from restaurant kitchens to pursue a passion of his – artisan charcuterie. Since then his PorcSalt charcuterie products have received acclaim from foodies, gourmet food retailers, critics, and restaurateurs alike.
Last year, Matthew began renovating the old general store in Rosemont that became the home for the PASS, and for a retail store that stocks all his PorcSalt charcuterie products. This landmark building, originally a general store, served as home to the Café at Rosemont for over 25 years. It’s about 5 miles from New Hope on the NJ side of the Delaware River.
Teaming with Ridgway in the kitchen is long-time colleague Paul Mitchell. The chefs worked side-by-side for years in both The Fountain Room and Lacroix.
The three-course prix fixe menu at the PASS will change frequently to offer an eclectic mix from Ridgway’s French-inspired repertoire. Porcsalt charcuterie will make appearances, but won’t always have starring roles. Ridgway describes the restaurant as, ”like a French routier or roadhouse; we use quality ingredients to elevate simple dishes. The atmosphere is intentionally casual, and the prices are reasonable.”
Dinner will be served Wednesday through Saturday, with plans to soon add an extended brunch on Sundays.
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