07/22/2018 - 07/27/2018


All Day

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For Collingswood Chef Nunzio Patruno, Collingswood’s Farm to Fork Restaurant Week is colored red – Chef Nunzio of Nunzio Ristorante Rustico will squeeze and evaluate the best tomatoes at the Collingswood Farmers’ Market and bring them to his guest tables during the peak of the season. For Chef Mark Smith of The Tortilla Press, the color is white – like the fresh Jersey white corn from Springdale Farms at the Market, grilled and cooked with a squirt of lime.  And for Chef Jim Marino of Bistro Di Marino, blue is the final sweet touch of fresh Jersey blueberries in mouthwatering desserts and salads.

In other words, it’s time for Collingswood’s Farm to Fork Restaurant Week! This year, Collingswood restaurants are celebrating a ‘red, white and blue’ theme by spotlighting the real stars of this small town’s show: fresh Jersey produce available through its own Farmers Market.

“My kitchen can barely keep up with it,” explains Smith, whose grilled corn dish in season “literally flies out of the kitchen, ear after ear.”   And across the street at Nunzio Ristorante Rustico, Chef Patruno is busy extolling “the sweetness of the Jersey tomato in season, which comes through in all of these dishes.”

Collingswood will celebrate its Red White & Blue Restaurant Week Sunday, July 22 through Friday, July 27.  Participating restaurants will offer specials highlighting these Jersey fruits and veggies as well as other Jersey grown products.

Guests should RSVP to participating restaurants directly. Reservations are limited. For participating restaurants and menus see below. Prix fixe (a multi-course meal with a set price) menus and restaurant information is available on the Restaurant Week page below. Individual eateries determine prices and number of courses. Make reservations early – space is limited. Prix fixe menus for each event posted below as menus send us their specials.


601 Haddon Avenue Collingswood, NJ 08108