fter more than thirty award-wining years as a restaurateur, Daniel Nejberger wanted to open a different kind of restaurant, in a different location with a different approach to food. In 1997, he went into business with a restaurant professional who had always earned his admiration, someone with fifteen years restaurant experience of his own  — Jason Nejberger, Daniel’s son. Together, they created Carambola.

Fusing the finest and freshest ingredients with a uniquely creative approach, Carambola quickly developed a loyal and enthusiastic following, not only for its uniquely delicious cuisine, but also for its warm ambience, excellent service and reasonable prices. Within months of its opening, Carambola started attracting the attention of critics and the press, establishing a reputation for excellence that has only grown. Before long, Carambola had been declared one of Gourmet Magazine’s Top Tables, Craig LeBan’s Favorite Restaurants, and the Best of Philly. Soon, Zagat’s, and the Philadelphia Inquirer had joined the chorus, singing the praises for this remarkable little restaurant in the heart of Montgomery County.