Papillon 25 Impresses with Owner's Recipes

From a dress code requesting that men wear collared shirts and dress shoes to an extensive martini menu, Papillon 25 is a top contributor to the rise of sophistication in South Orange's restaurant scene, and owner/executive chef Yanick Ranieri is living her dream. The time and effort she directs into her brainchild shows in the thoughtful decor and creative dishes.

Every menu item is Ranieri's recipe, with the exception of the bar offerings, which were a cooperative effort between Ranieri and her staff. I ordered a Cape Cod from the martini menu ($10)—a bellini with champagne, vodka and raspberries—and my husband ordered a Bombay Sapphire gin.

We started with lobster bisque that had more lobster meat than any we have ever tried and then enjoyed an appetizer of Corn and Crab Croquettes ($9.95) served with homemade ginger dipping sauce. The appetizers were followed by the Fillet of Sole Stuffed with Maryland Crabmeat ($25.95), served over wilted spinach and roasted tomatoes topped with a leek beurre sauce; and the Whole Grilled Red Snapper ($25.95), marinated with thyme, chives, scallions, lime juice, grilled and served with a leek beurre blanc, coconut basmati rice and sauteed haricots. Both the sole and the snapper were substantial, and the sauces were prepared to perfection.

Other appetizers on the menu include Cajun Calamari; Chicken and Vegetable Dumplings; Cajun Chicken Brochettes; and Sashimi Tuna with Ginger and Wasabi Sauce, ranging in price from $7.95 to $12.95. There are salad and pasta offerings as well. Entrees include crabmeat dishes, Cajun-style seafood, jambalaya, chicken and duck dishes, rack of lamb, veal, filet mignon, and aged Angus beef with prices ranging from $16.95 for Coq Au Vin to $28.95 for the Pan Roasted Veal Chop. Ranieri’s personal favorite is Red Snapper Stuffed with Curried Crab Meat, served over braised collard greens and crispy sweet plantains.

Desserts include Belgium Waffle, Crème Brulee, Key Lime Tart and a warm cinnamon apple honey strudel. Our choice was a family recipe originating with Ranieri's grandmother, Bread Pudding Papillon, which she is the only chef to prepare. Served with a warm wild berry sauce and dulce de leche, the bread pudding was an absolute treat—indulgent and comforting all at once.

Open since November 2003, Papillon 25 has a large bar, an intimate and comfortable dining room, a wine cellar, and a lounge. The dining room's capacity is approximately 60 people. The wine cellar and the Cote d'Azur lounge may also be used for private functions. The wine cellar accommodates eight to 16 people, with a minimum order of $65 per person for a three-course meal. In the wine cellar, meals are served on Ranieri's grandmother's fine china. Cote d'Azur, with its island scene and mini dance floor, is primarily used as a lounge area for the bar. There's live jazz in the dining room on Thursday evenings.