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HOW WE REVIEW Restaurants are chosen for review at the sole discretion of the dining editor, based on input from our
food writers and critics around the state. Our reviewers visit a restaurant at least twice, always maintaining anonymity to
avoid preferential treatment. The reviewer brings up to three guests per visit and tastes everything that is ordered. NJM
reimburses the reviewer for all food and beverage expenses. After the final visit, the reviewer conducts a phone interview
with the chef, owner or other key members of the team. The review is then submitted to NJM and edited for clarity and
fairness. Stars are assigned by the editor in consultation with the reviewer. As a final step, an NJM staffer checks the
review for accuracy, al ways calling the restaurant to confirm all facts.
AMBIENCE Bustling Euro bistro
SERVICE Professional and personable
PRICES Appetizers, $10-$16; pastas, $22-$30;
entrées, $32-$40; desserts, $10
OPEN Dinner, Wednesday-Monday X
F8 North Union Street, 609-397-1400; broadmoor-restaurant.com
By Jill P. Capuzzo
After working in kitchens since he was 14, and being in charge of many of them as he matured,
Alex Cormier closed Rick’s Italian in
2016. He was 50 and had run the Lam-
bertville institution for 13 years, but was
facing a rent increase.
“I liked not having everything on my
back for a while,” Cormier says. He worked
in New Hope for awhile, and was exploring private chef opportunities when his
longtime business partner, Donna Painter,
came to him in 2017 with a new prospect
back in Lambertville. A post-Victorian-era
storefront that had housed the Broadmoor
restaurant from the 1960s to the ’80s
and more recently had been an antiques
store, was available. The building’s owner,
former U.S. Senator Robert Torricelli, was
willing to convert it back into a restaurant.
“It was a good opportunity to do what
I wanted to do, and not be stuck with the
name and formula of Rick’s,” says Cormier.
Opened in January after a year of
renovations, the new Broadmoor offers
comfort food and pastas, with nightly
specials as Cormier’s creative outlet.
Painter designed the interior: walls in
various shades of grey; globe lanterns that
once served as Paris street lamps; large
conversation-piece oil paintings; wood and
marble tables with white acrylic chairs;
plates and flatware from the former Wal-
dorf Astoria hotel. Painter runs the front
of the house, helping the predominantly
female serving staff when needed.
Cormier and the kitchen crew can
be seen through glass partitions in one
corner of the 50-seat dining room. Stick-
ing mostly with menu items, we were
largely content. A butternut squash cas-
serole appetizer was enhanced with baby
succotash. For fall,
the scallops come
ble hash and black garlic butter.
Her thick pork chop was fine (if a bit
dry), but I could’ve made a dinner just
from the accompaniments: creamy,
local cheddar grits with speck and
The spaghetti squash with mushroom
bolognese and smoked ricotta is—how
shall I say—a dish with a face made for
radio. Close your eyes and revel in the
soulful, umami-packed tomato ragù.
The lightly smoked ricotta enhances the
luxurious, noodle-like feel of the squash.
Then there is the burger—a beaut,
juicy and meaty in a brioche bun, with
caramelized French onion-dip aioli,
crispy shallots, mushroom ragù, Gru-yère and some arugula leaves in lemon
vinaigrette for zing.
One Wednesday, the place was
packed and boisterous. It took awhile for
bread to arrive. A drink was forgotten
and a roasted-carrot salad was too salty
to eat. The staff dealt with the onslaught
of customers and all our mishaps beauti-
fully. They apologized multiple times
for the delay and thanked us for our
patience. They took the salad off our bill
and put dessert on the house.
That said, these are desserts worth
paying for. An apple galette with flaky
sour cream dough is a joy and comes
with a please-can-I-have-more oatmeal-cookie ice cream. It’s hard to choose
between the chocolate tres leches cake
with creamy peanut butter and the
chocolate stout cake with malt whipped
cream and crushed pretzels. Have both.
Gaccione credits much of her success to her mentor. “Flay showed me,”
she says, “that you need to have a team
of people to accomplish things, and you
need to treat those people well to have
them work hard for you.” She’s applying
that formula winningly.
Go team C+M!
One of the avid serv-
ers checks on a table
during a typically