By Pat Tanner

Last January, Princeton University and the Terra Momo Restaurant Group disclosed that they had discontinued previously announced plans for that group, owned by brothers Carlo and Raoul Momo, to run a restaurant and café in the old “Dinky” train station buildings. Now word on the street is that an announcement is forthcoming detailing an agreement between the University and Jim Nawn, owner of Agricola on Witherspoon Street and Great Road Farm in Skillman. The two buildings involved are part of the University’s $330 million arts and transit project.

More Café opens on Witherspoon Street

No, that’s not a typo, meaning that Witherspoon Street is seeing more cafés open these days — although another one has. More Café is the name of the newest entry in downtown Princeton’s already impressive line-up of casual spots for specialty coffee and tea drinks. More Café is the first endeavor of friends Mark Han and Sean Luan, who met while working at Ya Ya Noodles in Montgomery. Their bright, pastel-colored, small café (it seats only 8) opened about a month ago in the space that for many years was The Place to Bead. More Cafe offers both Western- and Asian-style drinks and desserts. Besides coffees made with Italian beans, the menu features a wide selection of hot and cold green, black, and fruit tea drinks; bubble teas; smoothies; and snow ice. That last is a Taiwanese cross between shaved ice and ice cream. A case holds slices of fresh cakes and pastries made fresh daily by Highland Park’s Tasty Café. These offerings change from day to day and can include, for example, both a Japanese and a German version of cheesecake. Shelves are lined with packaged cookies in flavors like green tea, as well as individual servings of fresh sweet and savory bun/breads with fillings ranging from scallions or dry pork to mochi or red bean.

Mark Han, 31, is the soft-spoken house barista. He especially enjoys customizing tea drinks and smoothies by mixing flavors, like one of hot green and lychee tea, into which he tosses cubes of fresh mango and a lemon slice or two. Sean Luan, 27, who is also a math major at Rutgers, says that the café has already caught the attention of Princeton University students, to whom he has supplied as many as 50 bubble teas in one run.

West Windsor Farmers’ Market goes year round

While Saturday, November 21 is the last date in 2015 for the outdoor version of this market at the Princeton Junction train station, its many fans – who for four years in a row have voted it Best in NJ in the American Farmland Trust competition – can rejoice in knowing that it has a new home for winter and early spring. From December through April, the market will run one Saturday each month at the Windsor Athletic Club at 99 Clarksville Road in West Windsor. Market manager Chris Cirkus describes the space as “a large, well-lit ballroom with a huge picture window overlooking preserved space.”

Many of the summer market’s vendors will participate, as will favorites from past winter markets mounted for the last ten years under the aegis of Slow Food Central NJ. Those markets are being subsumed into the new location and under the West Windsor name. Joining West Windsor’s 20 or so longtime vendors are Bobolink Dairy & Bakehouse, whose cheeses and breads were favorites at the Slow Food markets, Chickadee Creek Farm (a returnee, but also a lynchpin of the Princeton Farmers Market), and Pure Indian Foods, widely known for its grass-fed organic ghee.

The market will run from 10 am to 1 pm on these dates: December 12, January 9, February 13, March 12, and April 9. For a complete list of vendors and an up-to-date listing of weekly events visit For additional information phone (609) 933-4452.

Peacock Inn has new chef

Barry Sussman, owner of the Peacock Inn, has named Jason Ramos as the restaurant’s executive chef. Ramos replaces Manuel Perez, who departed in mid-June after serving in that capacity since 2010, when the inn and restaurant’s dramatic, multi-million dollar renovation debuted. Ramos, a New Jersey native who graduated from the Culinary Institute of America in 2003, has worked in many fine restaurants across the state, including the Pluckemin Inn, where he was executive sous chef, and the Bernards Inn, where he served as chef de cuisine.

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