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Cafe Dupont

113 20th Street North (Downtown)
Serving lunch and dinner; reservations required. Chef/owner Chris Dupont focuses on classic French techniques with a bit of New Orleans and the South thrown in at his downtown restaurant. The menu changes daily, but examples include fried oysters and okra with cayenne butter sauce and horseradish creme fraiche, herb crusted Carolina rainbow trout with sauce remoulade, seared sea scallops with goat cheese soufflé, grilled prime New York strip with grilled shrimp and cabernet butter, and braised beef bourguignon and grilled Georgia quail with homemade truffle gnocchi. They are unique in town in offering a three- or five-course menu tasting. One of only two AAA four-diamond restaurants in the state. In a February 2009 City Scene review, Fletcher Harvey gives lunch four out of five stars, with high marks for seared sea scallops with wild mushroom risotto, Gulf black grouper with braised fennel and red bliss potatoes, and buttermilk fried chicken. Read our blog post about the tasting menu here.

Posted on Sunday, June 3, 2007 at 09:56AM by Registered CommenterDeborah Lockridge in | Comments4 Comments

Reader Comments (4)

Fabulous food, in a downtown locale reminiscent of the French Quarter in new orleans. the food, however, is purely original Chris Dupont cooking at its finest, and the fried okra and oysters are nothing short of show stopping. But why stop when you can move on from appetizers to meals like scallops with a parmesan souffle of filet topped with foie gras? And the bananas foster -- a very original presentation -- is a not to be missed dessert. (March 2005)

June 3, 2007 | Unregistered CommenterJoyce Vance

On a recent weekday I needed a new establishment to entertain customers. They work in the Princeton Medical area and needed to return in short order. I decided to try Cafe Dupont. We arrived for an 11:15 reservation and were seated promptly in the elegant dining room. We chose to partake of a selection of their appetizers and were not dissapointed. Fried oysters that were so perfect, fried green tomatoes that had to be an inch thick, their surprising shrimp cocktail and a fantastic salad. We were in and out promptly, had a wonderful meal and will be returning for future meals. (August 2005)

June 3, 2007 | Unregistered CommenterJeff Hawk

Excellent food, but the first time I went the server was arrogant and inattentive. (April 30, 2008)

December 1, 2008 | Unregistered CommenterMacNaughton

huazi Look before you leap. First think, then act.-latest UGG Sandals

July 19, 2011 | Unregistered Commenterlatest UGG Sandals

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