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June BYOB – Collingswood, NJ

June BYOB – Collingswood, NJ

SmallBitesRadio has been named #14 Top Hospitality Shows on the Planet for 2020, 2021, and 2022, being named #18 Top Philadelphia Lifestyle Blogs, Websites & Influencers of 2021 and 2022, and being nominated as #MetroPhilly Newspaper 2022 Best of Philly Arts & Entertainment.

French food can be very time consuming and intricate to prepare and serve. This is one of the many reasons I don’t even attempt to make it. Fine French food is also a perfect combination and setting to celebrate those special moments in life. This is how my visit to June BYOB came about. My wife wanted to celebrate our anniversary dinner there. It turned out to be an absolutely blissful experience. The ambiance was immediately set hearing the music playing. The song wafting through the restaurant was a classical version of the Philadelphia Phillies team anthem song ‘Dancing on My Own ‘, but this version was from the Vitamin String Quartet. Talk about the perfect mix of Philly Fever and chill mood music. The service was also impeccable. From start to finish it was sheer joy watching, interacting, and being served. Most important though the food was superb. There is no doubt why June BYOB was voted one of Philadelphia Magazine 2022 Best Restaurants around Philadelphia and ranked by New Jersey Monthly Magazine as one of the Best Restaurants in ALL of New Jersey for 2022. They are putting the work in and it shows. We went with the Tableside Canard à la Presse Voyage which is truly a dinner and a show. A whole Muscovy duck is marinated in red wine. The duck is then presented, roasted, and carved tableside. The duck’s sauce is made from its own natural juices by pressing the carcass in an antique French duck press. Shallots and herbs are flambéd together with cognac, and added to the sauce as well. It is a must to experience especially if you enjoy duck. The duck was cooked wonderfully and was not fatty or chewy at all. We were able to cut into the duck meat like it was butter and so flavorful with just the right amount of char from the fire. Everything we had was Scallop Ceviche – Chardonnay gelee, shaved pink radish, shaved celery, lemon verbena, blood orange vinaigrette, amuse-bouche lobster bisque, Chef Pierre Calmels’ Escargot – escargot, sauce bordelaise, royal trumpet mushrooms, haricot verts, tarragon, crab salad covered with warm pumpkin, crab meat, caviar, and shaved truffle, Duck confit, foie gras parfait, warm potato, purple mustard, Duck à la presse served with seasonal accompaniments and duck presse jus, and Crêpes Suzette.

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