"Dining at June, the tiny French BYOB in Collingswood, is a bit like having dinner inside a Faberge egg. There’s a vintage rolling cart and porcelain tea set in the entry, and crystal chandeliers hang in every corner of the room. Guests clink champagne flutes as silver-domed dishes whiz by. The scene reminds us of Beauty & The Beast, but instead of a candlestick serenading you, a server in a crisp white collar will joke about taking a swig of Grand Marnier and call you hun. Welcome to June. It’s everything we love about a fancy French restaurant—without any of the pretentious bullsh*t that we don't. photo credit: Gab Bonghi photo credit: Gab Bonghi You may remember the restaurant from its short stint on East Passyunk, but in 2022 it moved to South Jersey. It’s well worth the 25-minute drive for the parade of decadence, though. Much of the a la carte menu, available Wednesday through Sunday, is made up of the usual French suspects—foie gras, duck, escargot, and rabbit—all prepared and presented as thoughtfully as the space itself. We love that there’s something unexpected in every dish—a hint of cocoa in the smooth foie gras, the buttery meat made lighter by tangy apple and herby shiso; the sweet, mildly gamey duck is prepared three ways, including wrapped in an airy dome of puff pastry. But there are surprisingly impressive non-French cameos, too, like Mahi Mahi in a pineapple vinaigrette and handmade spaghetti alla chittarra with creamy crab veloute and black truffle. photo credit: Gab Bonghi photo credit: Gab Bonghi photo credit: Gab Bonghi The chef regularly puts on tableside displays for guests, narrating how to use a duck press and flambé cognac. Come on a Sunday, when June offers a $55, four-course tasting menu made up of dishes from the regular menu. Or come when you want to impress your Francophile in-laws who insist on speaking (terrible) French. Whether you want to reminisce about your summer along the Seine or need to wine-and-dine, it’s an experience that’ll leave you feeling like royalty of South Jersey. Food Rundown The menu changes often, but these are the types of dishes you can expect. photo credit: Gab Bonghi Beef Wellington photo credit: Gab Bonghi Pierre Calmels Escargot Named for the beloved chef behind Bibou, this escargot is made with sauce bordelaise, royal trumpet mushrooms, fava beans, and tarragon. The chef/owner at June trained under him. photo credit: Gab Bonghi Parisian Gnocchi photo credit: Gab Bonghi French-Style Escabeche photo credit: Gab Bonghi Crème Brûlée" - Alison B. Kessler
