1. Press Kit

2. Imagine Casual Elegance
Fine dining
in a casual atmosphere
at an affordable price.
That is in essence,
what memoire is all about.

3. The Ambiance
Restaurant memoire is located in the historic Village of Ridgewood on Chestnut Street.
The restaurant’s interior is elegantly decorated with industrial fixtures, grey tones and a
beautiful exposed brick wall that is part of the original building. Dark hardwood floors,
walnut colored table tops without table cloths, and a two sided fireplace adds to the
casual, but cozy atmosphere with soft lighting and smooth jazz playing in the background.
The dining room has four distinct sections, aptly named Orchestra, Balcony, Mezzanine &
Café.
Our Orchestra section is a few steps above street level, but is also the lowest level in the
dining room. On one side is the floor to ceiling windows that overlook Chestnut Street.
The other side is flanked by our two-sided fireplace. This section combines a variety of
deuces along two tuft leather booths, four tops and a round table that seats six. Many of
these tables can be put together for larger parties. Orchestra comfortably seats 26 and is
great for small groups or “cocktail” style parties.

5. The Ambiance
(continued)
Our Balcony section is two steps up and to the left and offers the most
seating of any section with 28 seats. Seven deuces, two four tops and a
round table that seats six. The majority of Balcony offers a panoramic
view of the restaurant, but also includes an area that is a little more
private.
To the right of Balcony on the same level is Mezzanine, which is also
flanked by the two-sided fireplace. Mezzanine includes seating for 22 via
four deuces, two four tops and a round table that seats six. Mezzanine
overlooks Orchestra and has views of the floor to ceiling windows. It’s
probably one of our most requested sections. The combination of
Mezzanine & Balcony are perfect for large gatherings and/or groups
celebrating an occasion. Many of our private parties are held here.

11. The Ambiance
(continued)
Café offers semi-private dining and is a little more quiet
than the other three sections. Located two steps above
Balcony & Mezzanine, Café’s unique octagon shape,
graphite colored walls and checkered floor set the tone. A
half wall and multi-level custom book shelf surrounds the
Café and adds privacy from the rest of the restaurant. This
section, which seats 20, has four deuces and three four tops
with leather booths that are perfect for larger groups who
want some privacy.

14. Our Food
Executive Chef & Owner Tom Finnelli draws inspiration from global cuisines and childhood memories to create a menu that
is truly unique to the New Jersey dining scene. The menu is changed every three months to incorporate seasonal produce
and to capture the continued interests of our guests. Although our name is French, our cuisine is seasonal, American
eclectic. This gives our Chef freedom to be creative and trendsetting when it comes to new dishes.
Many of our dishes are interpretations of classics, such as our Wedge Salad. Modeled after the traditional steakhouse
wedge, we re-imagined the dish with a grilled romaine heart, cherry tomatoes, pickled red onions, bacon, black radish,
gorgonzola blue cheese dressing and a warm bacon vinaigrette. This is a truly unique and elevated version of a steakhouse
wedge. We also took a childhood favorite to a fine dining level. Our Campfire S’mores will elicit fond memories, but in a fun
& exciting way. A toasted meringue (in place of marshmallow) lays atop cardamom espresso ganache and a graham cracker
crust. It’s the perfect bite, only made better by dipping it in our mini toasted marshmallow kahlua ice cream milkshake.
All of our menu selections are prepared from scratch using only the finest, freshest ingredients sourced daily from reputable
suppliers. Each item is made to order and incorporates seasonal produce.
Although many of our menu items are either gluten-free or vegetarian, we are more than happy to modify any dish on our
menu to meet your dietary needs or preferences.
We are also happy to create an off-the-menu item to provide you with a one-of-kind dining experience.
At memoire, the answer is always "yes"!

15. Our Food
(continued)
Our ‘a la carte’ menu is comprised of 9 appetizer choices, 9 entrée
choices and optional sides. Our focus is on quality, not quantity. We use a
minimalist approach: high quality ingredients, simply prepared and
perfectly executed. Each dish is carefully balanced to make the perfect
bite and our portion sizes are carefully controlled so our guests leave
satisfied, not stuffed.
Our ‘a la carte’ menu is accompanied by our Tasting Menu on Tuesdays,
Wednesdays and Thursdays, which allow our guests to experience the
majority of our ‘a la carte’ menu in a small plate version. But unlike small
plate or tapas restaurants, our small plates are coursed for our guests by
our Culinary Guides and can even be mixed and matched with regular
sized ‘a la carte’ dishes.

24. Our Food
(continued)
Our dessert menu includes a handful of selections that are fun and memorable. “Jelly” Doughnuts, Campfire
S’mores and Grandma Finnelli’s Rum Cake are just a few of our guest’s favorites, along with our Belgium
Waffle topped with kahlua ice cream and jim beam salted caramel sauce.
We serve brunch on the 1st Sunday of every month. We offer a unique ‘a la carte’ brunch menu with twists
on classics such as our Banana Foster’s French Toast and Lobster Eggs Benedict.
Our children’s menu mirrors our ‘a la carte’ menu in its structure and layout. Appetizers such as shrimp
cocktail and sliders are offered. Entrées include favorites such as mac & cheese, burgers & chicken strips.
Similar to our ‘a la carte’ menu, our children’s menu includes optional sides. We designed the menu this way
so that our guests can eat together as a family. But in between courses, our Maître d’ will keep the kids
entertained with coloring books and tours of the kitchen. And each kid is given the opportunity to color a
picture for our “wall of art”, which consists entirely of pictures colored by our little guests.

27. The Experience
Every restaurant that I’ve ever been to has either a server or a waiter/waitress whose primary function is to make me feel
welcome, recite daily specials, answer questions about the menu, take my order, bring my food and clear my table. My
choices are limited by the menu in front of me and the daily specials.
Now imagine a restaurant where you have your very own Culinary Guide to navigate you through the menu and to elevate
your dining experience. One that is limited only by your imagination.
We are one, if not the only, restaurant in New Jersey to employ Culinary Guides who have the pleasure of taking our guests
on a tour of the menu and creating a unique and memorable dining experience. Our Culinary Guides are thoroughly trained
and knowledgeable not only about the dishes on the menu, but about how to modify menu items and even go off the menu
to meet our guests dietary needs or desires. They are experienced in the art of coursing and are great at suggesting dishes
that pair well with your favorite wine. In fact, many of our guests allow our Culinary Guides to order for them, creating a one
of a kind experience.
As a BYOB, we encourage our guests to bring their favorite wine to enhance their overall dining experience. We offer wine
aerators, decanting and chilling. We even work with a local wine store for pairing suggestions and wine delivery free of
charge. In addition, we recently introduced our first “mock tails” menu, which offers non-alcoholic versions of popular
drinks. It’s a great way to start the dining experience and relax before the meal, without getting intoxicated.

28. Awards & Accolades
• A “Very Good” rating
• The New York Times, July 2014
• Two-Time Winner- “Bergen County’s Best New Restaurant”
• Bergen Health & Life Magazine, June 2015 and June 2014
• “Best of Ridgewood” award winner
• Ridgewood Award Program, 2014
• “Certificate of Excellence”
• TripAdvisor, 2015
• 2 ½ Star Rating
• Bergen Record, December 2013
• NJ Monthly Magazine, February 2014

29. Press Releases & News Articles
TheRecord
• The day's special: peaches
August 5, 2015
• Chef Tom Finnelli of Restaurant Memoire on his $1,000 meal
February 11, 2015
• Roasted Brussels sprouts a hit at Restaurant Memoire in Ridgewood
February 8, 2015
• Lobster eggs Benedict at Restaurant Memoire in Ridgewood
January 11, 2015
• An heirloom pumpkin packed with flavor served at Memoire in Ridgewood
October 21, 2014
• Restaurant review: Memoire in Ridgewood
January 24, 2014
• Ridgewood's Memoire now open
November 19, 2013
• Restaurant Review: Memoire
February 4, 2014

30. Press Releases & News Articles
TheRecord
(Continued)
• Ung: The best dishes I ate this month
January 26, 2014
• Ridgewood Guild Film Festival honors actor Danny Aiello
May 1, 2014
• Ravishing rhubarb
May 19, 2014
• Guests have a Winter Blast at dance in Ridgewood
March 6, 2014
• New chefs for The Dog and Cask, Memoire
July 16, 2014
• Luxx Chocolat 'Wowza Matza' features intricate designs
April 2, 2015

31. Press Releases & News Articles
BoozyBurbs
• memoire in Ridgewood Crowdsourcing Menu Item for Summer
June 9, 2015
• Spring 2015 Has Sprung at Memoire in Ridgewood
April 7, 2015
• Memoire in Ridgewood Launches Winter 2015 Menu
January 14, 2015
• Memoire in Ridgewood Launches Brunch This Sunday
December 19, 2014
• Artisan Chocolate from Luxx Chocolat at memoire in Ridgewood
December 3, 2014
• Memoire Offering Early Menu Prix Fixe Fridays & Saturdays
November 12, 2014
• Memoire in Ridgewood Launches Fall 2014 Menu
October 13, 2014

32. Press Releases & News Articles
BoozyBurbs
(continued)
• Jeremiah Buchanan Echeandia is New Chef at Memoire
April 18, 2014
• Two-Course Prix-Fixe Dinner at Memoire in Ridgewood
March 5, 2014
• mémoire in Ridgewood Introduces Winter Menu
January 2, 2014
• Mémoire in Ridgewood Demoing Lunch on December 18th
December 5, 2013
• Opening Alert: mémoire, Ridgewood, NJ
October 21, 2013
• mémoire Coming This Fall to Ridgewood
August 19, 2013

33. Press Releases & News Articles
Other
• Restaurant Review: Memoire
NJ Monthly Magazine, February 4, 2014
• Sophisticated, With a Side of Service
The New York Times, July 25, 2014
• Chefs in the News
NJ Monthly Magazine, July 21, 2014
• Upgrade Your Passover Table with Luxx Chocolat
Jersey Bites, April 4, 2015

34. Press Releases & News Articles
Other
• memoire Opens in Ridgewood
Bergen Mama, 2014
• Mémoire Opens Chestnut Street Doors
Ridgewood Patch, 2013
• Restaurant Review: Mémoire
Ridgewood Moms, March 23, 2014

35. Private Parties/Events
• Planning a party or event? Then look no further.
Restaurant memoire was voted Ridgewood's
Best New Restaurant and earned 4 out of 5 stars
from the New York Times.
• Bridal showers, baby showers, bar/bat mitzvahs,
weddings, rehearsal dinners, 1st communions,
graduations, baptisms, retirement parties, etc.

36. Private Parties/Events
• Most restaurants limit you to a few pre-
determined options with set price ranges. Not
here; not ever!
• Each event is unique, which is why we believe in
customizing a menu just for you. One that
exceeds your expectations while staying within
your budget.

37. Private Parties/Events
• Here are just a few reasons to have your party
or event with us:
• Our menu is fully customizable; we will even go off-
the-menu to accommodate you and your guests.
• We will create unique & exciting dishes for your
vegetarian, vegan or gluten-free guests.
• We work with your budget, not ours.
• Our dedicated Event Planner will assist you with all
of the party arrangements, including wine & flower
delivery, decorations and floor plans.

38. Private Parties/Events
• Here are just a few reasons to have your party
or event with us:
• Our restaurant can accommodate up to 100 guests.
• Private or semi-private options available.
• Customized menus with a menu heading of your
choice (makes for a great keepsake).
• Complimentary tastings

39. Private Parties/Events
• Bottom line... we take care of everything! All
you have to do is sit back and enjoy!
• For inquires or to book an event, call 201-857-
8899 and ask for Frank

40. Other Services
• Off-Premise Catering
• Private Dinner Parties
• Private Cooking Lessons
• Customized Meal Plans

41. Seasonal Menus
A la carte:
Small Plates:
Children’s:
Dessert:
Brunch:

42. Multi Media
VisitourYouTubeChannel
Message from the Owner:
What Would You Say To Someone
Who Hasn’t Dined With Us?:
What is Your Favorite Dish?:
Events:
Friday Night in the Kitchen:
A Few Dishes:

43. Meet the ExecutiveChef & Owner
TomFinnelli
With a diverse background in food, restaurants, sales, marketing, and
accounting and finance, Tom is the Executive Chef & Owner of mémoire, as
well as the Chief Executive Officer of TAF Restaurant & Hospitality Group (a
restaurant consulting company) and the Founder and Executive Chef of TAF
Catering & Personal Chef Services ( ).
Before starting his own catering & personal chef services company, Tom
graduated at the top of his class with a Grand Diploma in Culinary Arts from
the prestigious French Culinary Institute in New York City. After a 5-year
search, Tom opened his first restaurant in Ridgewood, New Jersey, named
mémoire, for the memorable dining experiences he creates. Shortly after
taking over as Executive Chef in June 2014, mémoire received a “Very
Good” rating from the New York Times and has continued to receive
accolades such as “Best New Restaurant” (Bergen Health & Life Magazine),
“Best of Ridgewood” (Ridgewood Award Program), and a Certificate of
Excellence (TripAdvisor). Tom has also been featured in various news
articles & magazines.

44. Meet the ExecutiveChef & Owner
TomFinnelli
(continued)
Tom is a dynamic financial professional and accomplished leader with over 18 years of financial accounting,
consulting, tax and overall business experience. He has served as a trusted business advisor to privately-
held and publicly-traded businesses in a variety of industries and has helped numerous companies improve
their operations and overall financial performance. He also has a proven track record for enhancing
financial reporting, managing cash flow, implementing cost-saving systems and controls, delivering superb
customer service, developing talent, and streamlining processes that positively impact financial results.
While working for the 6th largest accounting, audit, tax and consulting firm in the world, Tom launched an
industry-focused team, creating synergy among all departments which resulted in enhanced customer
satisfaction, increased revenues and improved margins. Tom also proactively pursued new business,
participated in marketing efforts and cultivated relationships with existing customers, resulting in additional
business and referrals. Tom’s dedication to developing talent played a key role in shaping the careers of
some of the firm’s most highly regarded and well-rounded professionals. Tom also developed and facilitated
numerous in-house training programs focused on expertise, organization and management skills, and
overall professional and personal development.

45. Meet the ExecutiveChef & Owner
TomFinnelli
(continued)
Prior to obtaining his Bachelors Degree in Accounting, Tom held numerous positions as a cook, waiter
and assistant restaurant manager for a variety of full-service family-style restaurants and catering
companies. To further his skills and understanding of the restaurant and culinary industry, Tom
enrolled in the culinary arts program at the French Culinary Institute in New York City in 2007. While
working full-time, Tom endured an intensive nine-month program, which included preparing staff
meals and buffet dinners for up to 200 faculty and students.
Tom also rotated all stations as Chef de Partie at the French Culinary Institute’s restaurant, L’Ecole, where
dinner covers ranged from 75 to 125 per night. In April 2008, Tom graduated at the top of his class, earning
a Grand Diploma in Culinary Arts.
In 2010, Tom founded TAF Catering & Personal Chef Services LLC, where he also serves as Executive Chef.
The company combines outstanding service with perfectly executed food, tailored to meet the needs and
budgets of its clients.
Tom is a visionary with plans of redefining and elevating the overall dining experience. His culinary
background, business acumen and overall passion for the restaurant and hospitality industry are a recipe for
success. His high standards and uncompromising quest for perfection is a top priority and is at the forefront
of everything he does.

46. Meet the ExecutiveChef & Owner
TomFinnelli
(continued)
Professional Certifications and Affiliations
• Alumni Networking Ambassador- French Culinary Institute
• ServeSafe Certified
• Member - National Restaurant Association / Restaurant Owner
• Certified Public Accountant - New York / New Jersey
• Member- American Institute of Certified Public Accountants
Education
• French Culinary Institute - New York, NY
• Grand Diploma- Culinary Arts
• Graduated Top of the Class, 2008
• St. Thomas Aquinas College - Sparkill, NY
• Bachelor of Science- Accounting
• Graduated Cum Laude, 1996

47. Meet the Maîtred' & EventPlanner
FrankTessitore
A long time Bergen County resident, creative foodie, hospitality/service aficionado and third generation restaurateur. My great uncle
Pete had two dinner clubs in New York & Miami. My grandfather, Frank, had an Italian restaurant in Harlem. And my father Peter had
two of New York's top night spots. It was there that I honed my passion and skills working alongside him as well as some great people
in the industry.
My quality of life and time with my family was important to me, so I looked for an opportunity closer to home. I had the great fortune
of working with the Back Bay Restaurant Group. Their love of fresh food, made to order dishes, quality, can-do attitude, and the "guest
is always right" philosophy was a perfect fit for me. My family opened a restaurant in Westchester County called Nessa. Naturally
wanting to help my family, I joined my father and brother Marc, helping the restaurant to become one of Westchester's top five dining
establishments. But the commute was tough and I longed to be closer to home. With fate and good fortune by my side, I met another
great and passionate restaurateur who I am proud to say is not only my current employer, but my friend.
In Chef Tom, I've found a man who shares my passion for great, fresh food that appeals to all the senses and wows the guest. A man,
who like me, genuinely cares about his guest's dining experience and whose family believes that the answer is always yes!

48. Signature Dishes
• m Burger
house blend of short rib, brisket & chuck, red onion marmalade, brie cheese, artisanal brioche
bun, white truffle aïoli, hand cut truffle parmesan herb fries, roasted garlic ketchup
• Wedge Salad
grilled romaine heart, cherry tomatoes, pickled red onions, bacon, black radish, gorgonzola blue
cheese dressing, warm bacon vinaigrette
• Hudson Valley Foie Gras
pan-seared, cardamom pain perdu, black cherry grand marnier reduction, pickled cherry
• South Asian White Shrimp
napa cabbage radicchio slaw with black sesame seed soy vinaigrette, sriracha beurre blanc, lotus
root chips
• Wild Caught Faroe Island Salmon
israeli couscous with brunoise of seasonal vegetables, balsamic rosemary red wine reduction,
rosemary butter
• “Jelly” Doughnuts
lemon ricotta cinnamon doughnuts, black cherry dipping sauce

49. Fact Sheet
• Name of Restaurant: mémoire
• Address: 16 Chestnut Street, Ridgewood NJ 07450
• Telephone: 201-857-8899
• Website:
• Opening Date: October 25, 2013
• Concept/cuisine Style: Seasonal, American Eclectic
• Owners: Tom & Jennifer Finnelli
• Executive Chef: Tom Finnelli
• Atmosphere: Casual, yet elegant
• Attire: Casual
• Facebook:
• Twitter:
• Instagram:
• YouTube:

50. Fact Sheet
(continued)
• Days & Hours of Operation: Monday Closed
Tuesday 5:30 p.m. – 9:00 p.m.
Wednesday 5:30 p.m. – 9:00 p.m.
Thursday 5:30 p.m. – 9:00 p.m.
Friday 5:00 p.m. – 10:00 p.m.
Saturday5:00 p.m. – 10:00 p.m.
Sunday 5:00 p.m. – 9:00 p.m.
• Number of Seats (inside): 96
• Number of Seats (outside): 8 (April – October only; weather permitting)
• Restaurant Designer: Claudia Ruck / Jennifer Finnelli
• Interior Design Style: Industrial Chic
• Parking: Street, Municipal Lots
• Types of Payment Accepted: Cash, Visa, Master Card, Discover
American Express

51. Fact Sheet
(continued)
• Private Dining Options: Available Upon Request
• Delivery?: Within Ridgewood Central Business District;
(Tuesdays through Thursdays only)
• Takeout?: Available during dinner hours
• Curbside Delivery?: Available during dinner hours
• Alcohol?: No; we are a BYOB; but we offer mock tails
• Reservation Policy: Suggested, especially weekends
• Wheelchair Access: Yes; we have a wheelchair lift
• Amenities for Children: Separate Children’s Menu; coloring books
kitchen tours
• Media Contact Info: Tom Finnelli
845-323-3655