It could have been so easy. A young man grows up locally, learns to cook by his mother’s side, goes to Johnson & Wales University to get a degree in culinary arts, secures an internship at the Nassau Inn working with a highly respected French chef de cuisine, moves on to the Stockton Inn, marries a woman who supports his determination to have his own restaurant, starts a family, and just like that his dream comes true—his talent is recognized and immediately rewarded. The confidence of the menu and architecture at Bell & Whistle tell a different story, however, one that unfolds gracefully over 30 years and that has not quite reached its inevitable happy conclusion.

Jeffrey Bartlett says that he was always sure that Hopewell was the place where he would realize his ambition. Through decades of working for others as a chef and restaurant consultant, he developed menus, cooking and managerial skills, and the art of pleasing customers. But it was not until his wife Donna (who brought banking skills into the equation) introduced him to a neighbor, Jarod Machinga, seven years ago that the idea for Bell & Whistle began slowly to take shape. Machinga had already been co-owner of two eateries (Badger Bread and Taste of the Town) and owned a construction business in Hopewell. He was looking for a new venture. The two men tossed around ideas for well over a year—a chop house being one of the most enticing but the idea was eventually discarded. Once they settled on a plan of action, of course they needed to find a site, secure building funds, hire an architect, and work through the protracted permit and building process. Not so fast and not so simple, as anyone who has tried it can testify. By the time they began, they knew exactly what they wanted.

When you walk down the long, wide stone block entry from East Broad Street toward the glass, stone, and steel modern structure that houses the restaurant, it seems as if Bell &Whistle had always stood between the Hopewell Calvary Baptist Church (bells) and the fire department (whistle) behind it. But it took years for the architect, Russell DiNardo, working with Bartlett and Machinga, to perfect the vision that the group shared. Every detail is perfect from the vaulted maple ceiling with recessed lighting to the gracefully shaped olive oil cruets on your table. The goal of the architecture and the menu is to be both accessible and elegant. Even the website and lively restaurant logo echo that theme—classy and enticing, while not being intimidating.

No white tablecloths, but beautifully patterned wood where you dine, a hostess-stand at the door that echoes the shape of the graceful ceiling, and bathrooms so lovely that you won’t want to miss them. Colorful oil paintings brighten the pastel-hued stone walls.

In the same vein, Bartlett characterizes the restaurant’s menu as “innovative regional American cuisine.” So, you will find familiar dishes from all around the country, but they will be dished up with a classy twist. Some good examples are Alaskan wild salmon combined with Texmati rice and served with Grand Marnier citrus butter and pineapple-jicama salsa. From the Northwest you can change direction and head over to the Midwest for a sample of St. Louis ribs with Kansas style barbecue sauce or perhaps go south for Zydeco chops with Andouille rice and a roasted corn fritter. Then there are Maryland style crab cakes, Long Island duck, and Southern fried chicken breast, each of these served with an unusual side dish.

The appetizers mirror the same eclectic geography from the very popular Key Lime roasted shrimp to Southwestern quesadillas. For those who are less inclined to travel and experiment, there are staples such as Angus burgers, grilled chicken, and tomato with mozzarella sandwiches. In each case, the price point is well within reach for what you get, and you will be served by a very friendly and attentive wait staff. They are all eager to answer questions about the menu. Are the desserts made here? Well, yes the ice cream and apple caramel blossom pastry are, but the other desserts are from Baker’s Treat in Flemington. The polka dot black and white espresso cake is particularly spectacular and delicious. But so is nearly everything on the menu. The duck, which is currently served with a pomegranate molasses and mango sauce, grilled artichoke hearts, and Texmati rice, is so good that, unfortunately for the person who orders it, everyone at the table might want to take a bite.