Papillon 25 spreads its wings in South Orange

Panache is not a word to be cast about frivolously. It’s rare to find something that truly fits the definition, something stylishly confident, with real flair and verve.
by Teresa Politano/For The Star-Ledger

The New York Times

From the New York Times “…Stylish, stunning room with intimacy and grandeur”. The Times continues “The Cajun chicken brochettes were juicy and full flavored. … Tuna sashimi, with a seared peppery crust, was a fine specimen…” “The real desserts … were especially moist, cinnamon scented brioche bread pudding…” Our cuisine is an infusion of French, Italian, and American cuisine. Award winning and Master Chef Yanick Ranieri, has created an array of unique sauces, and gourmet dishes for your dining pleasure. More than 70 martinis and over 500 wines are offered to compliment any dining experience. On and off premises custom catering.

The Star Ledger

A fusion of French, Italian, American, Asian, Caribbean and New Orleans cuisine, with a few soul food touches, offers something for a wide range of tastes and pocketbooks.
By Cody Kendall

Dining Out

It’s love at First Bite
South Orange’s Papillon 25
By Grace Russell, A Real Crowd pleaser.

Suburban Essex Magazine – 2005

“Adding it’s presence to the dining renanissance taking place in South Orange, Papillon 25 shines as one of the most upscale and popular village newcomers.”

Ca Cao Noel

Choculat de Courverture
Papillon 25
Best Dessert
The Art of Chocolate