…ABOUT THE RESTAURANT
The Blue Bottle Café opened it doors in March 2006. Shortly after opening, the owners, Rory and Aaron Philipson were informed that the restaurant had been reviewed by the New York Times. Karla Cook, the writer of the article, jokingly asked the duo, “Are you ready for what’s about to happen?” They were indeed, and continue to offer seasonal, creative and delicious menus in their little blue house in Hopewell.
The restaurant, seating a total of 65 people, is comprised of three small dining rooms, perfect for private events, as well as intimate yet lively a la carte dining**. The Terra Cotta room will seat 13-18 comfortably and offers a single private bathroom for diners. The Blue Room is our main dining room connecting the two smaller spaces. This room offers dining up to 12 in the front half of the space, as well as an additional 14 in the back half. The Trellis room is an enclosed greenhouse overlooking a stream and treeline and can be booked for groups of 16-20. While we typically remain closed on Sundays and Mondays, private parties may reserve the entire restaurant with a minimum of 25 adults.
**We do our very best to accommodate requests for dining room preferences ,however, we cannot guarantee specific room availability for a la carte dining.
While the Blue Bottle Cafe does not have a liquor license, we provide stemware, ice and decanters for your BYOB preferences. There is no corkage fee.
…ABOUT OUR CHEFS
Aaron Philipson, originally from Red Bank, NJ attended the Culinary Institute of America. His past experiences include an apprenticeship at La Cote Basque in Manhattan, cooking for Marcel Delsaulnier at the Trellis Restaurant in Williamsburg VA, then Bob Kinkead at his flagship D.C. Kinkead’s, a stint as a charcutier at the Ryland Inn, Whitehouse NJ, a saucier at Rats, Hamilton NJ, and a chef de cuisine for Piccola Italia, Ocean NJ. Aaron’s cuisine is most notably recognized for its big bold flavors, thoughtful pairings, and impeccable sauces. Specialty dishes, while ever changing include his Scallops, Gnocchi and Mussels.
Our Sous Chef Amy Guinn, a graduate of the Restaurant School at Walnut Hill in Philadelphia, has ably backed Aaron since the very first days of the Blue Bottle Cafe. She gained experience working as a garde manger cook, then a tournant and line cook, and now as the second in command as sous chef.
…ABOUT OUR PASTRY CHEFS
Rory Philipson grew up locally in Montgomery Township before attending the Culinary Institute of America. While apprenticing for the Trellis Restaurant, she met her future husband and business partner, Aaron. After graduating, Rory cooked for Jeff Buben at Bistro Bis, then directed her attention to pastries and service. She polished her dining room skills at Todd English’s Olives and Kinkead’s, both in Washington, D.C. After the couple moved back to NJ in 2001, she then began focusing on wine working as a sommelier, distributor and manager. By day, she bakes the desserts for the restaurant, and by night, she manages the staff in the front of the house.
"Mom", a.k.a Joyce MacKay is responsible for the delicious soda bread we serve each day at lunch. She also backs up Rory on the floor as a hostess. In addition to being an ownership partner at the Blue Bottle, Joyce owns and operates a pet boarding kennel at her Montgomery home.
