DINING OUT: “The food will be casual and beautiful, surprising, yet not unfamiliar, with options for snacking and drinks,” says Cal Peternell, chef/owner of FiNNBAR, formerly The Frenchtown Inn. “In addition, we envision this to be a community gathering place for people to relax, be together, and enjoy good dining.”

By Jean Stratton

FiNNBAR, the very successful Frenchtown restaurant at 7 Bridge Street, is the result of the vision of a remarkable team of talented individuals who have transformed the historic Frenchtown Inn into a modern, vibrant dining opportunity.

With its new name, alluding to that of its predecessor, it offers both a lively and relaxed atmosphere, attentive and knowledgeable service, and high-quality Italian and Mediterranean-inspired cuisine. In addition, an important focus is its welcoming community theme.

“FiNNBAR strives to create a place where all people feel comfortable and safe in an environment that supports mutual respect, fosters professional and personal fulfillment, and rejects harassment, intimidation, and hate. We offer a place that is open, accepting, and kind,” notes Chef/owner Cal Peternell.

Originally opened in 1838, the Frenchtown Inn experienced a variety of transformations. Once known as the Lower Hotel, the Railroad House, and The Warford House, it also served as a railroad and stagecoach stop, a grocery store, ice cream parlor, and speakeasy, among other transfigurations. Most recently it was an inn and restaurant before closing three years ago.

Vision and Creativity

It reopened as FiNNBAR in February of 2024, and encompasses the vision and creativity of its four owners and partners, Jill Kearney, Cal Peternell, Antoinette Marie Johnson, and Erik Oberholtzer.

“My wish was two-fold: to create a warm welcoming gathering place that serves delicious real food, and to use this platform as a way to support Studio Route 29 in Frenchtown, a nonprofit that is fostering community, creativity, and kindness just a few blocks away,” says Kearney, who is also the founder of Frenchtown’s ArtYard, a center for art exhibition and performance.

Studio Route 29 is “a progressive art studio, which means we are a studio that centers the creative practices and perspectives of people with intellectual and developmental disabilities,” she says.

“Seventy percent of the net profits for FiNNBAR go toward Studio Route 29,” adds Peternell. Artwork by the studio artists is displayed prominently throughout the restaurant.

The restaurant’s additional partners are two highly experienced restaurant entrepreneurs, who now live in Princeton. Oberholtzer and Johnson bring a wealth of experience to hospitality projects with an emphasis on supporting farmers, equitable workforce development, and sustainable businesses that help local communities thrive.

Oberholtzer is one of the founding partners of Tender Greens in Los Angeles, a successful and highly respected pioneer in the cultivation of partnerships between local farmers and chefs.

Johnson is the founder of Cohere, a creative agency specializing in cohesive branding and storytelling in food, hospitality, and real estate. With offices in New York City, Philadelphia, Baltimore, and a planned new Miami location, Cohere is focused on supporting and creating independent brands for the establishments they represent.

Connected Parts

As a creative branding agency, Cohere strives to create an image for the establishment, explains Johnson. “Our company reflects cohesiveness. We focus on hospitality, including restaurants and hotels. We are coordinators of the project, and help with the creative end, websites, photography, etc. We include designers, storytellers, content creators to increase the ‘cohesion’ or connected parts to the vision of the project.”

She adds that Cohere has had projects in Princeton, including The Meeting House and Sakrid Coffee Roasters.

“We also notice that there is more interest in small towns today, and our specialty is transforming older, vintage establishments with a new look,” she says.

In the case of FiNNBAR, she points out that the riverfront structure had been renovated by architect Michael Burns and designer William Welch. One of its very popular features is a long, restored wooden bar, true to its historic era.

Dining rooms with views of the Delaware River are a major attraction for customers, and the restaurant offers seating for 99, including outdoor dining in seasonal weather. A room for private parties is also available.

New Orleans

“This project has been especially meaningful,” continues Johnson. “It is a wonderful group of people, working as a team. And everyone can be as creative as they want to be. It is a unique environment, and the level of our investment in the local community is very special.”

The contemporary, sleek decor offers a New Orleans feel, adds Peternell. “We have honored the history of the 200-year-old building, but we liked the look of New Orleans, with the dark wood floor and lighting. And also, the color palette with neutral butter cream on the walls. Overall, we wanted the look to be a feeling of comfortable living.”

Peternell brings years of experience as a highly respected chef, who is also the author of a series of popular cookbooks. He has now returned to his New Jersey roots after years of living in Italy and California. Formerly head chef at Alice Waters’ influential Chez Panisse in Berkeley, Calif., he will oversee FiNNBAR’s seasonal produce-driven and locally sourced menu of Italian and Mediterranean-inspired dishes, as well as a full bar with area beers, cider, wine, and cocktails.

“We really have excellent beverage offerings, including unusual cocktails,” he reports. “We offer high quality food, with my own recipes, and we guarantee freshness. The menu changes every day. We are very, very focused.”

“I am really loving being in the restaurant business within this community,” he says. “I very much enjoy the connection with the local farmers and learning about the seasonality of the products. I am impressed with the products we can get here. And there is the connection with the land. All this comes together.

“Also, bringing this new concept and my experiences in Berkeley to my home state of New Jersey has been very personal and exciting as my next chapter.”

Environmentally-Friendly

Johnson also points out FiNNBAR’s focus on environmentally-friendly practices. “Cal does a great job with composting. By his composting methods, we save one ton from the landfills every month. This is very responsible.”

There is no question that FiNNBAR is off to a superb start. Customers are coming from all over the area, including Princeton, and many are regulars, returning again and again.

“We have had a great year,” says Peternell. “People seem to like everything on the menu and the fact that it changes every day. We are also dedicated both to quality and value, and we offer a range of prices.”

A recent menu included a variety of appetizers, featuring spicy peanuts with sesame and curry leaves; marinated olives; and radishes with anchovy butter, among other choices.

The very crispy autumn vegetable salad with mashed beets, tahini, dukkah, and dill is a real crowd pleaser, as is the cucumber, roasted radish, and chickpea salad with olives, capers, and egg. The cauliflower soup with turmeric, scallions, ginger, and lime is another favorite.

Ricotta and greens crespelle with Noble Farm mushrooms, mizuna, and salsa verde is very popular, and the fried wild blue catfish with mashed rutabaga, Soy cabbage and salsa macha is also in demand.

Sweet Tooth

Those with a sweet tooth will not be disappointed! Choices include bittersweet chocolate pot de créme with hazelnuts; almond cake with Bartlett pears; and apple and quince galette with whipped cream. Another specialty at the restaurant is the excellent coffee, a favorite of many FiNNBAR guests.

Indeed, a visit to FiNNBAR, with its riverfront setting in Frenchtown, can be both an excursion and delicious destination dining. The combination of the historic charm of yesterday with the contemporary dynamic of today offers a memorable outing.

FiNNBAR is open for dinner Thursday through Monday, 4 to 9 p.m. Reservations are recommended. Sunday brunch will be available in February.

For further information, call (908) 465-0021. Visit the website at finnbarjersey.com.