Farnsworth Ave has access from NJ Transit Bus

We are a a 5 minute walk from the Trenton - Camden River line train: Schedule

ABOUT OLIVER

Oliver a bistro is one of Bordentown, NJ’s fine dining establishments. Located on what is fast becoming know as the areas “Avenue of Fine Dining”, Farnsworth Avenue. Oliver’s, an intimate 50 seat BYOB, is truly a restaurant that will have you asking for “More Please”. Established in 1995, Oliver a bistro has long been recognized for serving the Best Lunch in town. Customers come from all over the area to select from soups, breads, salads, entrees and desserts that are all made from scratch, fresh daily in our kitchen.

Our Dinner Menu provides the freshest seasonal ingredients available. Like any traditional Bistro, our Dinner entrees are built on simple ingredients that highlight the flavor and freshness of food. Building on the Basic French Technique of cooking, we blend spices and flavors from many of the worlds cuisines to create our signature dishes. We will always have several seafood, beef, veal, poultry and vegetarian dishes to select from each week. We invite you to check our web site for our Weekly Selections so you can bring along your favorite wine to compliment your meal.

Our Executive Chef, Mathew McElmoyl, has brought a taste of the Big City with him to Bordentown. Having worked with several of the most well known chefs in Philadelphia and the Atlantic City area, Matthew has developed a style that brings the best of his experience at Renault Winery, Brasserie Perrier, La Croix at Rittenhouse Hotel, Chef Vola’s and Sails to the table in every dish. In addition, our pastry chef creates daily culinary magic that is always the Grand Finale to each meal.

We invite you to come and join us at our intimate restaurant. We offer fine food, excellent service and above all a Dining Experience you will want to tell your friends about. See you soon.

MORE ABOUT THE CHEF AND OWNER

Mathew McElmoyl
Owner, Executive Chef

Cooking is more than a passion.
Mathew knew that cooking would be an exciting future all the way back to his first experience when he almost burnt his house down making nachos while the parents were out when he was a wee lad. Since then, working hard to absorb knowledge and diversify his style, Mathew is standing firmly on his own feet.

Every kitchen Mathew has graced has never been the same. Hard working is an understatement. The work is never over until it is done is what he always stuck by. He managed to keep the kitchen together like a finely woven fabric. Small restaurants gained exposure, and large establishments gained fame under Matt's watch.