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Introducing Andrew and Shannon Mercado’s modern American eatery, D’Serve, a small but trendy establishment located at 32 Main Street Flemington NJ, that’s sure to delight your senses. By day, indulge in their delicious artisan doughnuts & pastries, handcrafted with fresh and locally-sourced ingredients. By night, enjoy the intimate atmosphere of their 24-28 seat tasting menu featuring approachable fine dining by Chef Katey Barree inspired by Andrew Mercado’s culinary journey and story telling through food.
Address and Contact Information
Address: 32 Main St, Flemington, NJ 08822
Phone: (914) 467-9327
Website: http://www.dserveonmain.com/
Menu Photos
Order and Reservations
Order: Order online
Related Web Results
D’Serve NJ
[email protected] · 32 Main Street, Flemington, NJ 08822 · WINTER DAY HOURS. Thursday – Saturday. 8am to 2pm. (Or Soldout) · EVENING HOURS. Thursday – Saturday.
D’Serve (@dserveonmain) · Flemington, NJ – Instagram
3.5K+ followers · 43 posts · Weds Closed Thurs 8-2 Fri 8-2 5:30-9:30 Sat 8-2 5:30-9:30 Doughnuts, breakfast & lunch by day Modern Dining by Night.
D’Serve dining experience | Flemington NJ – Facebook
Be on the lookout for our reservation drop August 1st. We will see you at 32 Main Street Flemington, NJ. Visit www.dserveonmain.com for more information # …
Reviews
Benjamin Faino
So happy to have a spot like this in Flemington, first trip in and the doughnuts are AMAZING. Vegan or regular, doesn’t matter, everything tastes wonderful. Update: my wife and I had dinner there last night and what a wonderful experience we had! The vibe is alive, music, sounds of the kitchen but still plenty of room for chatting. The food was above and beyond. Each dish so thoughtful and very delicious. My expectations were high going in and they were exceeded at every level. Thanks to Andrew and team for a great night, we can’t wait to get back!
… moreAli Sands
Today I had the pleasure of walking into D’Serve while at the harvest festival on main street. Not only was I greeted with friendly faces and a welcoming atmosphere, I purchased 2 of the best donuts I have ever had. They were only serving apple cider donuts today, and they looked so good I couldn’t resist. They did not disappoint !!!! The inside is somehow both light and dense. The outside almost has a bit of a light crunch to it. I will definitely be back to try more!!!
… moreRachael Machado
The Mercados are a great team with great food , great conversation, and superior quality. You won’t be disappointed when you grab a fresh baked donut . The donuts come in classic flavors like glazed with sprinkles and jelly filled. Everything is homemade. If you like to be adventurous try the Corn Brulee or Pandan Lime. Look out for Crab Rangoon donuts for a savory bite. I cant wait to try their Savory menu starting September 2025. Good luck Andrew, Shannon, and Chef Katie.
… moreNick Bufalo
I recently visited this place and had the opportunity to sample each of their daily specials. They were all expertly prepared, but the standout was the beet donut. I highly recommend trying the apple fritters as well; they are incredibly delicious and bursting with flavor.
An added bonus is that the coffee is sourced from the local Black River coffee company, which happens to be a favorite of mine.
The team here definitely seem dedicated to the craft and were some of the friendliest people I have dealt with.
I’m glad they have arrived in town and welcome them like a breath of fresh air!
… moreAn added bonus is that the coffee is sourced from the local Black River coffee company, which happens to be a favorite of mine.
The team here definitely seem dedicated to the craft and were some of the friendliest people I have dealt with.
I’m glad they have arrived in town and welcome them like a breath of fresh air!
David Pikulin
TL;DR: Go to D’Serve in Flemington, NJ. The food, service, and overall experience are outstanding. Andrew, Shannon, and their team have created something truly special—don’t miss it.
⸻
I’ve had the pleasure of eating food prepared by Andrew and Shannon for several years now. From their Asados to their tacos, to their dessert popups and private events, I am extremely proud of Andrew, Shannon, and their team for all of the hard work they’ve put in. This restaurant was years in the making and they absolutely nailed it. Their hard work has paid off—go visit!
The service was top notch—attentive and timely without being intrusive. Each course arrived with perfect pacing, allowing us to savor every bite. The current format is a four-course tasting menu, with two thoughtful options per course (one vegetarian and one not). The menu is smartly designed, descriptions are clear, and execution is impeccable.
The space itself is small—in the best possible way. It allows the chefs to give every plate attention, and nothing we received felt rushed. Their choices in serviceware—dishes, bowls, presentation—felt deliberate and elevated the experience. By day, D’Serve operates as a donut shop (and Shannon’s pastry skills shine brightly there—every flavor we’ve tried has been fantastic). By night, the space transforms into an intimate dining room with an open kitchen where you can watch the team at work. It’s a fantastic atmosphere.
Despite this being only their second dinner service, the team delivered an incredible experience. Any small hiccups were extremely minor. Having eaten at Michelin-starred restaurants in NYC, LA, Paris, Amsterdam, and Brussels, I can say the food at D’Serve is genuinely on par with some of those meals. Flavors were layered and balanced, seasoning was spot-on, plating was refined yet approachable. Andrew and Shannon also source most ingredients locally and seasonally—last night’s menu showcased summer corn, and future iterations will feature squash and fall spices.
Here’s what we enjoyed:
• Amuse-bouche: A tomatillo gazpacho with watermelon and cucumber. Refreshing, balanced, and fun to eat—no spoon, just slurp it up!
• First course: Snapper crudo with a delicate touch of jalapeño—clean, fresh, delicious. Watermelon salad with corn and a sesame crunch—bright and playful. Both strong, with the crudo slightly edging out.
• Second course: Summer squash with tomatillo mole—simple vegetable transformed into a crisp, tender, flavorful dish. Homemade pasta—perfectly al dente with a bright, delicious sauce. We also tried a shellfish-free version of their sausage dish—the beans and sauce were outstanding, the kind of sauce you want to mop up with bread. Impossible to pick a winner here, both plates were excellent.
• Mains: Fried green tomato with pepper jelly—sweet, tangy, crunchy. Chicken roulade with spaetzle and a jus made from Asado bones—smoky, savory, complex. I loved the chicken for its jus; my wife preferred the tomatoes. Both were top-notch.
• Desserts: Chocolate ganache cake—moist, rich, classic. Cornbread with corn custard and Parmesan ice cream—mind-blowing. Moist cornbread, custard that tasted like the best Jersey corn, and that Parmesan ice cream was unique and brilliant. Truly unforgettable.
Overall, the meal was exceptional. The food, service, and atmosphere made for an incredible evening, and we cannot wait to return. We joined their membership program and are so glad we did. D’Serve is a restaurant with heart, vision, and talent—it deserves to be celebrated.
… more⸻
I’ve had the pleasure of eating food prepared by Andrew and Shannon for several years now. From their Asados to their tacos, to their dessert popups and private events, I am extremely proud of Andrew, Shannon, and their team for all of the hard work they’ve put in. This restaurant was years in the making and they absolutely nailed it. Their hard work has paid off—go visit!
The service was top notch—attentive and timely without being intrusive. Each course arrived with perfect pacing, allowing us to savor every bite. The current format is a four-course tasting menu, with two thoughtful options per course (one vegetarian and one not). The menu is smartly designed, descriptions are clear, and execution is impeccable.
The space itself is small—in the best possible way. It allows the chefs to give every plate attention, and nothing we received felt rushed. Their choices in serviceware—dishes, bowls, presentation—felt deliberate and elevated the experience. By day, D’Serve operates as a donut shop (and Shannon’s pastry skills shine brightly there—every flavor we’ve tried has been fantastic). By night, the space transforms into an intimate dining room with an open kitchen where you can watch the team at work. It’s a fantastic atmosphere.
Despite this being only their second dinner service, the team delivered an incredible experience. Any small hiccups were extremely minor. Having eaten at Michelin-starred restaurants in NYC, LA, Paris, Amsterdam, and Brussels, I can say the food at D’Serve is genuinely on par with some of those meals. Flavors were layered and balanced, seasoning was spot-on, plating was refined yet approachable. Andrew and Shannon also source most ingredients locally and seasonally—last night’s menu showcased summer corn, and future iterations will feature squash and fall spices.
Here’s what we enjoyed:
• Amuse-bouche: A tomatillo gazpacho with watermelon and cucumber. Refreshing, balanced, and fun to eat—no spoon, just slurp it up!
• First course: Snapper crudo with a delicate touch of jalapeño—clean, fresh, delicious. Watermelon salad with corn and a sesame crunch—bright and playful. Both strong, with the crudo slightly edging out.
• Second course: Summer squash with tomatillo mole—simple vegetable transformed into a crisp, tender, flavorful dish. Homemade pasta—perfectly al dente with a bright, delicious sauce. We also tried a shellfish-free version of their sausage dish—the beans and sauce were outstanding, the kind of sauce you want to mop up with bread. Impossible to pick a winner here, both plates were excellent.
• Mains: Fried green tomato with pepper jelly—sweet, tangy, crunchy. Chicken roulade with spaetzle and a jus made from Asado bones—smoky, savory, complex. I loved the chicken for its jus; my wife preferred the tomatoes. Both were top-notch.
• Desserts: Chocolate ganache cake—moist, rich, classic. Cornbread with corn custard and Parmesan ice cream—mind-blowing. Moist cornbread, custard that tasted like the best Jersey corn, and that Parmesan ice cream was unique and brilliant. Truly unforgettable.
Overall, the meal was exceptional. The food, service, and atmosphere made for an incredible evening, and we cannot wait to return. We joined their membership program and are so glad we did. D’Serve is a restaurant with heart, vision, and talent—it deserves to be celebrated.
Robert Moreschi
We snatched up reservations for one of the first dinner services here, and were delighted by the imaginative menu and lively ambiance. The owners are such warm, friendly, and welcoming people and the service was attentive and on point.
We’ve been to D’Serve several times since they opened for their donuts and coffee (which are also phenomenal by the way), and as soon as they announced their evening dining service we had to try it.
First, I’d note that although it is BYOB, they do have bottles of wine for purchase from the local Beneduce vineyards in Pittstown. We tried their natural sparkling wine which paired very nicely with the fresh late summer menu (“a love letter to New Jersey”).
Now to the food…the amúse bouche was a deliciously crisp tomatillo gazpacho with watermelon and cucumber that is meant to be sipped straight from the bowl. It was the perfect introduction to what was a well-curated four-course meal.
The first course I tried was the Snapper Crudo with fresh slices of New Jersey peaches, gooseberries, jalapeño, ginger, and Thai basil. It was full of flavor and the gooseberries were a pleasant surprise and a little pop of sweet and sour to balance out the acidity of the dish and the fish was smooth and silky.
For the second course I tried the Pork and Clams which featured little neck clams interspersed with tasty bites of sausage and laid on top of a bed of charred red cabbage in a delicious lemon broth with white beans and two toasted pieces of crusty bread to soak up that broth. My wife tried the pasta course, which I also sampled a bite of — summer squash over a chitarra pasta with tomatillo verde. It tasted like summer in New Jersey, so, mission accomplished.
For the third course, my wife and I split the corn-crusted fried green Jersey tomato with smoked mushroom, and the fried chicken roulade with spaetzle, and it was a tough call to determine which was better — they both were perfectly cooked, the tomato was juicy and crispy on the outside and the smoked mushroom on top was delicate and a well balanced companion to the smooth flavors of the tomato and corn. And the chicken was incredibly succulent and fried to perfection, it was hard not to want to savor each flavor-filled bite.
Last but certainly not least was the dessert course, which was a piece of cornbread accompanied with an orchestral arrangement of Jersey love, including a Jersey corn custard, cherry compote, red plums, and an intriguing Parmesan ice cream that somehow fit right in with the spirit of the dish. It was a fitting end to a fun and flavorful meal…can’t wait to see what future menu creations are to come. We’ll definitely be back!
… moreWe’ve been to D’Serve several times since they opened for their donuts and coffee (which are also phenomenal by the way), and as soon as they announced their evening dining service we had to try it.
First, I’d note that although it is BYOB, they do have bottles of wine for purchase from the local Beneduce vineyards in Pittstown. We tried their natural sparkling wine which paired very nicely with the fresh late summer menu (“a love letter to New Jersey”).
Now to the food…the amúse bouche was a deliciously crisp tomatillo gazpacho with watermelon and cucumber that is meant to be sipped straight from the bowl. It was the perfect introduction to what was a well-curated four-course meal.
The first course I tried was the Snapper Crudo with fresh slices of New Jersey peaches, gooseberries, jalapeño, ginger, and Thai basil. It was full of flavor and the gooseberries were a pleasant surprise and a little pop of sweet and sour to balance out the acidity of the dish and the fish was smooth and silky.
For the second course I tried the Pork and Clams which featured little neck clams interspersed with tasty bites of sausage and laid on top of a bed of charred red cabbage in a delicious lemon broth with white beans and two toasted pieces of crusty bread to soak up that broth. My wife tried the pasta course, which I also sampled a bite of — summer squash over a chitarra pasta with tomatillo verde. It tasted like summer in New Jersey, so, mission accomplished.
For the third course, my wife and I split the corn-crusted fried green Jersey tomato with smoked mushroom, and the fried chicken roulade with spaetzle, and it was a tough call to determine which was better — they both were perfectly cooked, the tomato was juicy and crispy on the outside and the smoked mushroom on top was delicate and a well balanced companion to the smooth flavors of the tomato and corn. And the chicken was incredibly succulent and fried to perfection, it was hard not to want to savor each flavor-filled bite.
Last but certainly not least was the dessert course, which was a piece of cornbread accompanied with an orchestral arrangement of Jersey love, including a Jersey corn custard, cherry compote, red plums, and an intriguing Parmesan ice cream that somehow fit right in with the spirit of the dish. It was a fitting end to a fun and flavorful meal…can’t wait to see what future menu creations are to come. We’ll definitely be back!
S B
The food was amazing! I had grandmas chicken soup which had potatoes that melted in your mouth and tasty chicken. I then devoured the sweet (minus the heat) chicken sammie. I took home some desserts which were amazing as well. Andrew and the rest of the team were great. The music was awesome and the vibe was very welcoming. I can’t wait to eat dinner there!
… moreFenn Rupp
Their breakfast and lunch sandwiches are unique and all fantastic. Their worst donut is excellent and everything else is above excellent. I recently took my lady to dinner with them for Valentine’s day dinner date and it was the perfect evening. Chef Andrew and his crew are absolute gems and the loveliness they bring to any experience at D’Serve heightens the already fantastic dinning experience. Easily one of the best places to eat in Central Jersey, if not all of Jersey, if not all of the east coast!
… moreIngrid O
A must-stop if you are in Flemington! The doughnuts are amazing, the owners are genuinely the sweetest people, and the space feels so warm and welcoming. I’ve only popped in for doughnuts so far, but they also serve dinner, and I can’t wait to come back and try it.
… morewhitney santarelli
Omg what a little gem!! My hubby and I stopped in to check it out. The donuts were AWESOME! The raspberry filled one and the flan were favorites. We ordered a couple breakfast sandwiches to try…served on a donut, they were delicious! The ambience was great, owner was friendly. Definitely recommend! Have to check out dinner now 🙂
… more