Reviews of Restaurant Jasper
of Downingtown, PA

"As our meal progressed, we clearly saw just how exciting the menu really was. The amuse bouche was a demitasse of thick and chunky potato leek cocktail. The salad course was a mixture of baby spinach and other greens ..., delicately flavored with a tarragon vinaigrette dressing, and garnished with a plump, juicy blackberry. ... a hearty combination of roasted veal tenderloin, vegetables, and gnocchi. All of us dipped bread into the wonderful rosemary gravy. ... The pace of our meal was leisurely and the service was excellent. The staff, crisply clad in white butcher's is friendly and welcoming."

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[Business to Business magazine, April 2007]






"Jasper... a familial atmosphere where fine dining and family affordability are compatible. ... Chef Nick DiFonzo ... is giving free rein to his creativity and imagination, coupling seemingly dissimilar elements such as blueberries with rosemary spatzle in his Grilled Quail appetizer ... to have a finished product that has his patrons asking for more. ... Braised Rabbit ... a most delectable entree ... ... finished with a sweet potato pie for me ... Delicious! All desserts are made on the premise by Chef Nick and sous chef Chris Poling ... try Jasper's wonderful international cheese platter."

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[Chester County Town & Country Living magazine, Summer 2007]






"[Chef] Nick's mouth-watering offerings range from grilled Hawaiian 'Opah' moonfish, warm ratatouille with a spinach and white bean salad to pork mignonettes atop carmelized Vidalia onions, fennel, and apple with a potato pancake and blackberry reduction. ... Jasper's entrees, prepared by Nick and his talented and innovative sous chef Chris Poling are works of art that please both the palate and the eye. ... Together they dish up grilled Scottish salmon with truffled mashed potatoes or sauteed skin-on red snapper with roasted corn and crab polenta. ..."

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[Chester County Life magazine, October 2007]






"... French technique joins American creativity on the menu in this appealingly painted venue. ... Just reading about an appetizer, 'the seared lollipop lambchop with warm goat cheese, pine nuts and bourbon-macerated cherries', is enough to make patron swoon. ..."

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[The Hunt magazine, Summer 2007]










"Entrees have enticed customers to order items such as pan-seared scallops in a champagne sauce and tobiko caviar, as well as filet mignon served with crisp red and purple potatoes, Anaheim peppers and vidalia onions with a pasilla chili oil. Desserts have included popular items such as sweet potato pie with marshmallow ice cream and the classic creme brulee."

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[Community Courier, November 15, 2006]









"... I was thrilled to discover, though, that DiFonzo's [Owner/Chef] solo act is already up to speed in the kitchen.

It was clear from the first sip of the amuse-bouche, a silky potato-leek soup that was served hot from an espresso cup.

The meals that followed were just as eye-opening ..."

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[The Philadelphia Inquirer, May 2008]







" Nick DiFonzo's 'outstanding' New American menu and 'quaint' art deco environs in a restored Victorian house in Downingtown add up to one of Chesco's 'better' 'romantic' BYO experiences ... "



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[Zagat - Philadelphia Restaurant Dining Guide 2009]