County Lines Magazine — January 2025

Your guide to unique places, interesting events, fine dining, great shopping and the special lifestyle of Southeastern Pennsylvania and Northern Delaware

610-431-1100 A

NEW LISTING

Residential • Farms • Land • Commercial

Holly Gross Stephen Gross Stewart Gross

Jenny Cassidy Michael Mummert Herb Schwabe

CALL 610-430-3030 • HollyGrossGroup.com

Licensed in PA, DE, MD

Chadds Ford

Set in Sought-After Area

Located on one of the most sought after roads in Chadds Ford, sits this gorgeous, 5 bed, 4.5 bath brick colonial set on 2.5 exceedingly private acres. Entering through the gates, the driveway winds gracefully past the pool to the house, which is well situated to overlook the grounds. The totally custom home is incredibly well built and the layout is perfect for both elegant entertaining and cozy family living. Entering into the stately foyer, there is a large formal living room and dining room, as well as a gourmet kitchen off of which sits a soaring family room with fire place and glass doors to the brick patio at the rear of the home. The first floor is completed by a mudroom and laundry area. The second level is accessed via either of two staircases. The primary bedroom suite includes a well appointed bathroom and huge walk-in closet. There are two further bedrooms on this level and a full bath. On the third floor is a large bedroom with its own full bath. A fifth bedroom and full bath are located in the finished basement, where there is also direct access to the large 3-car garage. Located in a highly desirable area in Kennett Township just a stone’s throw from the Delaware state line, and with easy access to all amenities, this is an exceptional property and a unique opportunity to buy in to one of the most coveted neighborhoods in Chadds Ford.

$1,385,000

Abuts the ChesLen Preserve!

This marvelous home is set on 16+ acres abutting the 1,282 acre ChesLen Preserve where you can walk or ride for miles. The 4 bedroom, 5.1 bath home features a chef’s kitchen plus an impressive Living Room with a soaring ceiling featuring arched wooden beams. This summer, you will love the view from the deck and the pool. The farm also has a charming Guest House with 3 bedrooms and two baths. For the equestrian, there is a nine stall barn and several pastures, a newer tractor and machinery shed plus a pond. The farm is located in the sought-after Unionville-Chadds Ford School District and convenient to Wilmington and the Route 1 corridor. The property represents a significant value and ideal living opportunity.

$2,950,000

Adjacent to Unionville Equestrian Area

This unique offering is comprised of two parcels. One is a private 39.9 acre parcel with a restored stone bank barn with stalls and an on-grade loft above. There are several turn-out sheds, multiple fenced paddocks and a stone spring house. An historic c.1790 home in need of restoration is included. Abutting this parcel is a separately deeded one acre property with a three bedroom, two bath home in good condition. This offering is adjacent to Unionville’s famed equestrian area. There are no restrictive easements against subdivision. This is therefore an opportunity for a builder or is perfect for the conservation minded individual looking to preserve a special property and enjoy the significant tax benefits!

Call for Pricing

Newlin Township

East Fallowfield

Introducing the All-New

Mercedes-Benz Mercedes-Benz of West Chester of West Chester

State-of-the-Art Showroom & AMG Performance Center

Step into the future of luxury automotive experiences at Mercedes-Benz of West Chester. Our all-new, state-of-the-art showroom showcases the elegance, innovation, and precision engineering that define the Mercedes-Benz brand.

Experience our AMG Performance Center, where you can explore the full range of high-performance AMG vehicles, expertly engineered for those who demand nothing less than perfection. Whether you're looking to drive in style or unleash unparalleled power, we invite you to visit us and see what sets Mercedes-Benz of West Chester apart. Visit us today to experience the future of driving.

www.mbofwestchester.com 484-313-1100

EDITORfrom the

HHappy New Year! For the past 21 years, County Lines has celebrated each January by recognizing outstanding restaurants as part of our Local Dining Guide.

In 2025’s “Best of the Best” feature, we share over 100 outstanding local dining spots — the stars, new places to eat and drink or sample a sweet treat. Our main focus this year is on those places that have stood the test of time — where we’ve gone to eat morning, noon, night and other times. Read where to soak in the nostalgia.

For more recommendations, check out our “Dining Guide 2025” and “Food Events” calendar of festivals, cook-offs, restaurant weeks, beer gardens, and chocolate and wine tastings. And for some history, Brandywine Stories’ Jennifer Green and Sarah Wagner revisit “Taverns and Inns in Chester County” and find some still serving diners. Plus Mimi Liberi shares “A Bounty of New Cookbooks.”

It’s “A New Year to Empower Kids in the Kitchen,” writes Courtney Diener-Stokes. Read her tips on creating culinary independence. Meanwhile Assistant Editor Shannon Montgomery gives tips on using caterers in “Small Gatherings Made Simple.” And Taylor Vagnoni of Suburban Community Hospital weighs in with advice for those with food sensitivities in “Taking Your Diet Restrictions Out to Dinner.”

“Gin Is In,” write Don and Scott Avellino of Botanery Barn. Learn what makes gin exciting and distinctive, along with its many varieties. Cheers to that!

And as always, we have plenty of Family Fun and the Best Local Events to start off the year and work off any calories you gain from sampling local dining spots.

We hope you enjoy this tasty issue. Thank you for reading this month and all year long. Our very best wishes for a happy and healthy New Year!

COMING IN

FINE HOMES & DESIGN

Fine Home: Fallow

Jo Anne Durako Editor

January 2025

Volume XLVIII Number 5

PUBLISHER

Edwin Malet

EDITOR

Jo Anne Durako

ART DIRECTOR

Harvey Walls

ASSOCIATE EDITOR

Marci Tomassone

ASSISTANT EDITOR

Shannon Montgomery

FOOD EDITOR

Courtney H. Diener-Stokes

ACCOUNT EXECUTIVES

Susan Gillespie

Scott Armstrong

Caitlin Du Bois

Eddie Davis

BUSINESS MANAGER

Debra M. French

CONTRIBUTING WRITERS

Laurel Anderson / Cara Corridoni

Emily Hart / Elizabeth Hughes

Shelley Laurence / Carol Metzker

Liz Tarditi

CONTRIBUTING PHOTOGRAPHERS

Brenda Carpenter Wil Moore / Timlyn Vaughan

CONTACT US AT ValleyDel Publications, Inc. 515 S. Franklin St., Ste. 100 West Chester, PA 19382. 610-918-9300. Info@ValleyDel.com Issue: $5.00

Subscriptions: $36/print; $12/digital Advertising: 610-918-9300

TO GET OUR NEWSLETTER

Send an email to Info@ValleyDel.com

To find County Lines, check our website’s “Get A Copy” page, pick one up at Main Point Books, Wellington Square Bookshop, Reads & Company and specialty food markets, or visit advertisers listed in the Index.

County

and

Magazine (ISSN 0195-4121) are registered names of ValleyDel Publications, Inc. Use of these names without the consent of ValleyDel Publications, Inc. may subject the infringer to penalty and suit as provided by law.

CONTENTS

22 FOOD EVENTS

Mark your calendar for these food events

Edited by Marci Tomassone

25 BRANDYWINE STORIES

Taverns and inns in Chester County

Jennifer Green & Sarah Wagner

28 A BOUNTY OF NEW COOKBOOKS

Make room on your shelf

Mimi Liberi, Wellington Square Bookshop

30 TAKING YOUR DIET RESTRICTIONS OUT TO DINNER

Six tips for managing dietary restrictions

Taylor Vagnoni, Suburban Community Hospital

34 A NEW YEAR TO EMPOWER KIDS IN THE KITCHEN

Tips to foster culinary independence

Courtney H. Diener-Stokes

38 BEST OF THE BEST

Our annual review of the best local dining County Lines Staff

40 New Accolades for the Stars

40 New Places to Try

42 Wine & Spirits to Sample

43 Sweet Treats to Enjoy

44 New Concepts to Revisit

44 Local Picks for Best Places to Eat — Morning, Noon, Night and More

56 New Shoots & Coming Soon

61 DINING GUIDE 2025

Great places to dine out

Edited by Marci Tomassone

66 SMALL GATHERINGS MADE SIMPLE

Choose catering for your next party or get-together

Shannon Montgomery

70 GIN IS IN

From London dry to next-gen, know your gin

Don & Scott Avellino, Botanery Barn

Cover photo by Matt Freeman of Rolling Plains Farm, part of the 2021 Chester County Day Tour

[Good to Know

Sober Curious. You might already know about Dry January, when participants stop drinking for the month. Not ready for total sobriety? Dip your toes in with Damp January. To cut back, the New York Times suggests reducing the number of days you drink per week, keeping a drink diary, or alternating between alcoholic drinks and mocktails or soda. Experts say limiting alcohol can lower your blood pressure, improve sleep and lead to weight loss. All good. NYTimes.com.

Avian Haven. Willistown Conservation Trust recently received a $1 million grant from the PA Department of Conservation and Natural Resources to help establish a new public nature preserve. Kestrel Hill Preserve includes 90 acres of undeveloped land on the historic Kirkwood Farm property, purchased by M. Night Shyamalan in 2023. Named after the American kestrel, the preserve will be a vital refuge for wildlife, including nesting and migratory birds. Learn more and contribute at WCTrust.org

The Award Goes To ... Congratulations to Wendy Britton Young, West Chester native and a recipient of the 2024 Academy Nicholl Fellowships in Screenwriting. Awarded by the Academy of Motion Picture Arts and Sciences (aka the Oscars people), the competition recognizes talented new screenwriters. Selected from over 5,500 submissions spanning 80 countries, Young’s screenplay, “The Superb Lyrebird & Other Creatures,” features a neurodivergent teen who enrolls in public school for the first time to compete for an art scholarship. Oscars.org/Nicholl

There’s an App for That. Know someone who’s deaf or hard of hearing? Keep them in the loop with eyeHear, a free app for iPhone and iPad. Simply hold your finger anywhere on the screen for a real-time transcription of your conversation. There’s no complicated setup, and transcripts are kept locally on your device, not on the cloud, so you can rest assured your conversations stay private. Download it on the App Store. EyeHear.app.

On the Silver Screen. At long last, “Delco: The Movie” is coming to the big screen. See the world premiere at the Media Theatre on January 18 and 19. This coming-of-age dramedy stars local actors Steve Harding, Jeff Pfeiffer and Jenna Kuerzi, with a supporting cast including Brian O’Halloran (“Clerks”), Brian Dunkleman (“American Idol”), Brian Anthony Wilson (“The Wire”), Leah Cevoli (“Robot Chicken”) and J.J. Cohen (“Back to the Future”). DelcoTheMovie.com.

best Local Events [ ]

“Tommy and Me”: A Special Presentation at People’s Light

January 7–26

Philly sports commentator Ray Didinger’s autobiographical show recounts a seminal time in Ray’s life when he helped his lifelong hero, Tommy McDonald, get into the Pro Football Hall of Fame. Tommy was drafted by the Eagles in 1957 and played on the team until 1964. At Franklin Field, he helped the Eagles win against Vince Lombardi’s Green Bay Packers. 39 Conestoga Rd., Malvern. Times and tickets, 610-644-3500; PeoplesLight.org

Winter Wonder at Longwood

January 17–March 23

Escape the chill and bask in the warmth of the beautiful new West Conservatory as it begins its peak flowering season. Relax amid lush, tropical gardens. Unwind as the soothing sounds of water transport you to another world. 1001 Longwood Rd., Kennett Square. Times and tickets, LongwoodGardens.org

14th Polar Bear 5K Trail Run/Hike

January 18

Runners and hikers are invited to join the Sierra Club’s Polar Bear 5K (3.1 miles) Trail Run/Hike in scenic Lancaster County Central Park. Participants may bring their dogs (on a leash) to run or walk with them in the race. The 5K fun race awards many unique prizes and colorful ribbons plus special door and dog prizes. 1050 Rockford Rd., Lancaster. Race day registration and check-in at 8:30 a.m. at the park’s Pavilion 22, 1101 Kiwanis Dr. Race begins at 10 a.m. $30–$35. LancasterSierraClub.org

January Picks

by Marci Tomassone

Philly Chocolate, Wine & Whiskey Festival

January 25

Chocolate lovers unite! Indulge in the many samples of chocolates, whiskeys and other spirits, belly up to Philly’s Fond of Fondue Bar, sip the boozy milkshakes, candy cocktails and spiked hot chocolate, savor both sweet and savory items and get your gourmet on with delicious items for sale. Wine glass and unlimited pours of premium wines, select craft beers and ciders available. Philly Expo Center, 100 Station Ave., Oaks. 11:30 a.m. to 9 p.m. $59–$80. TasteUSA.com

The Playhouse Presents

“The Cher Show”

January 31 & February 1

Superstars come and go. Cher is forever. This Tony Award-winning musical of her story is packed with so much Cher that it takes three women to play her: the kid starting out, the glam pop star and the icon. This new musical is sure to have audiences dancing in the aisles. The Grand Wilmington, 818 N. Market St., Wilmington. Times and tickets, TheGrandWilmington.com

THROUGH FEBRUARY 16

Winter Park at The Creamery. Take the family to this outdoor ice rink at The Creamery, a community gathering space for the whole family Kennett Square. The rink features Glice — synthetic ice known for its authentic skating performance. Sat, 12:30 to 6 pm; Sun, noon to 4 pm. $10–$15. 401 Birch St., Kennett Square. Reservations and details, KennettCreamery.com/Ice-Rink-2025

THROUGH FEBRUARY 17

Flight on Ice. This pop-up outdoor ice skating rink brings a season of family fun, this year offering a kids zone with moon bounces, heated tents, a large LED TV, fire pits, open-air gazebos and more. You'll enjoy local entertainers and DJs and food and beverages. A portion of proceeds are donated to the Delaware County Veterans Memorial Association. 4901 West Chester Pk., Newtown Square. Times and tickets, FlightOnIce.com

JANUARY 3–5

Jurassic Quest. This huge and very popular dino event features unique and exciting experiences for the whole family. Observe the herd of life-size dinosaurs including Apatosaurus, Spinosaurus and an incredible T.rex. Greater Philadelphia Expo Center at Oaks, 100

Station Ave., Oaks. Visit website to choose your arrival time, $22–$36. JurassicQuest.com

JANUARY 10–12, 18 & 19

Uptown Studio presents “Junie B. Jones The Musical.” Follow Junie B.’s first day of first grade and see all the things that have changed for her. 226 N. High St., West Chester. Times and tickets, 610-356-2787; UptownWestChester.org

JANUARY 18, FEBRUARY 9

Little Tykes go on Hikes. Hiking Hound Adventures, LLC presents these courses with fun games and hands-on activities. They cover safety, choosing the right trail, packing, leave no trace and more. Jan. 18, Winter Story Book Hike, 1 pm; Feb. 9, Treasure Hunt Hike, 3 pm. Skunk Hollow Park & Trails, 490 Darby Paoli Rd., Villanova. $20. Register online, RadnorRecreation.com

JANUARY 20

MLK Day of Service. Support the community by participating in service projects through Delaware Art Museum, 2301 Kentmere Pkwy., Wilmington. For details, visit DelArt.org

FEBRUARY 14–23

Fire & Ice Festival in Lititz. This 10-day celebration features wow-worthy ice sculptures, food from downtown restaurants and food trucks. Special events include kids activities in Winter FUNderland, Art in the Park, a chili cook-off, the Makers Market and entertainment. Check website for times and details, LititzPA.com/Event/Fire-Ice-Festival

HOLIDAY HAPPENINGS

See also: Family Fun. And visit Holiday Fun in the events section of CountyLinesMagazine.com

THROUGH JANUARY 1

Holidays at Hagley. Returning this year with Holiday Home and Garden Tours, the 7th annual Gingerbread House Contest and Santa Day. Hagley’s Library & Soda House, 298 Buck Rd., Wilmington. Daily (closed Wed) 10 to 5. $10–$20. Hagley.org.

THROUGH JANUARY 5

Yuletide at Winterthur. Yuletide charm meets contemporary creativity in the historic mansion. Delight in beautifully decorated trees inside and out and marvel at a large-scale gingerbread house and 18-room dollhouse. Enjoy enchanting decorations and outdoor lighting inspired by the woodlands of Winterthur. 5105 Kennett Pk. (Rt. 52), Winterthur, DE. Daily 10 to 5. $8–$29. Winterthur.org

THROUGH JANUARY 12

A Longwood Christmas. “Longwood Reimagined” is the theme with brand new spaces— from the West Conservatory to outdoor landscapes—all decked out for the holidays. 1001 Longwood Rd., Kennett Square. $23–$42. Timed tickets required. LongwoodGardens.org.

ART, CRAFTS & ANTQUES

THROUGH JANUARY 1

Made in Philadelphia Holiday Market. Local artisans, designers, crafters and jewelers offer their holiday-inspired handmade goods and gifts. Dilworth Park, west side of City Hall, 1 S. 15th St., Philadelphia. Sun–Thurs, noon to 8; Fri–Sat, noon to 9. MadeInPhila.com

THROUGH JANUARY 26

Bryn Mawr Rehab’s 29th Annual Art Exhibition & Sale. Visit the rehab to see this juried exhibition and sale that features work by artists with physical and cognitive disabilities. Bryn Mawr Rehab Hospital, 414 Paoli Pk., Malvern. MainLineHealth.org.

AUTO SHOWS

JANUARY 10–20

Philly Auto Show. Hundreds of the latest vehicles to hit the market will be onsite as well as

dozens of classics, tuners & more. Jan. 10, Black Tie Tailgate, Fueling Hope, benefits Children’s Hospital, 7 pm. PA Convention Center, 12th & Arch Sts., Philadelphia. Sat, 10 to 9; Sun, 10 to 7; Mon–Fri, noon to 9; Mon, Jan. 20, 10 to 5. $15–$20. PhillyAutoShow.com

DESIGN & HOME SHOWS

JANUARY 3–5

Greater Philadelphia Spring Home Show. The goal at the Home Show is to inspire, motivate and excite you for your upcoming home improvement—whether it’s a minor renovation or a major remodel. Valley Forge Casino Resort, 1160 1st Ave., King of Prussia. Fri, 11 to 8; Sat, 10 to 8; Sun, 10 to 5. Free online; $10 at the door. GreaterPhillyHomeShows-VF.com.

FILM ....................................................................

JANUARY 18 & 19

“Delco: The Movie” World Premiere. See Good to Know in this issue.

FOOD & BREWS

See Food Events in this issue.

JANUARY 24

Scottish Burns Supper & Whisky Tasting. Celebrate the birth of Scotland’s beloved poet, Robert Burns, with a hearty meal of tradi-

tional Scottish fare and a tasting selection of single-malt whiskies. A bagpiper performs stirring Scottish music while diners are guided in single-malt whisky tastings paired with each course. Brandywine Museum of Art, 1 Hoffman’s Mill Rd., Chadds Ford. 6 to 9 pm. $150. Brandywine.org.

FUNDRAISERS .......................................................

JANUARY 18

Alex’s Lemonade Stand 18th Annual Lemon Ball. Guests wear yellow ties and gowns while making a huge impact for childhood cancer. Cocktail reception, auctions, dining and dancing. Springfield Country Club, 400 W. Sproul Rd., Springfield. 6:30 to midnight. $275. AlexsLemonade.org.

MUSEUMS .......................................................

THROUGH JANUARY 26

Delaware Art Museum. “Jazz Age Illustration,” a major exhibition to survey the art of popular illustration in the United States between 1919 and 1942. 2301 Kentmere Pkwy., Wilmington. Wed–Sun, 10 to 4. $14–$25. DelArt.org.

THROUGH FEBRUARY 16

Brandywine Museum of Art. Through Jan. 19, “The Crafted World of Wharton Esherick.” Through Feb. 16, “Up East: Andrew Wyeth in Maine.” 1 Hoffman’s Mill Rd., Chadds Ford. Wed–Mon, 9:30 to 4:30. $8–$20. Brandywine.org

MUSIC & ENTERTAINMENT

JANUARY 3–18

Kennett Flash. Jan. 3, J.D. Webb & The Good God Damn with Katie Dill Band; Jan. 4, Tarkus: A Tribute to Emerson, Lake and Palmer; Jan. 10, A Night of Rock; Jan 12, Open Mic Night hosted by Antar Goodwin; Jan. 17, Laugh & Run: A Unique Evening of Stand-Up Comedy … and Running; Jan. 18, An Evening With Leslie Mendelson. 102 Sycamore Alley, Kennett Square. Times and tickets, 484-7328295; KennettFlash.org.

Discover Stress-Free

JANUARY 4–FEBRUARY 1

At The Grand in Wilmington. Jan. 4, Lisa Fischer and Grand Baton; Jan. 18, The Bar None Comedy Jam; Jan. 24, Masters of the Telecaster featuring G. E. Smith, Larry Campbell and Jim Weider; Jan. 25, Harry Chapin’s Greatest Stories Live with The Chapin Family; Feb. 1, In Conversation with The Sopranos featuring cast members Steve Schirripa, Vincent Pastore, Michael Imperioli, hosted by comedian Joey Kola. 818 N. Market St., Wilmington. Times and tickets, TheGrandWilmington.org

THROUGH APRIL

Longwood Gardens Indoor Performance Series. In celebration of the opening of the new Mediterranean-inspired West Conservatory, Longwood welcomes artists with ties to, and showcasing the cultures of, Mediterranean climates from around the world. 1001 Longwood Rd., Kennett Square. Times and tickets, LongwoodGardens.org.

JANUARY 4–FEBRUARY 2

The Keswick Theatre. Jan. 4, Bubba Bash 2025 Celebrating Neil Peart; Jan. 10, Croce Plays Croce; Jan. 11, Lez Zeppelin performs Physical Graffiti; Jan. 16, All You Need Is Love—Beatles tribute; Jan. 17, Hollywood Nights—The Bob Seger Experience; Jan. 18, The Genesis Show; Jan. 22, Dirty Dancing in Concert; Jan. 24, Fan Halen tribute to Van Halen; Jan. 25, The Art Of Letting Go Tour with Myles Kennedy; Jan. 31 Let’s Sing Taylor (Swift that is); Feb. 1, Who's Bad (Ultimate Michael Jackson Tribute); Feb. 2, The Price is Right Live. 291 N. Keswick Ave., Glenside. Times and tickets, KeswickTheatre.com.

JANUARY 11–FEBRUARY 1

American Music Theatre. Jan. 11, ’50s Dance Party: The Music of Buddy Holly, The Big Bopper, and Ritchie Valens; Jan. 19, Dancing with the Stars with Co-Host Stephen Nedoroscik; Jan. 25, Elvis Birthday Bash with Mike Albert & Scot Bruce; Jan. 26, Mike Albert’s Elvis Gospel Show featuring The Stamps Quartet; Jan. 31, Tusk: The Classic Fleetwood Mac

Tribute; Feb. 1, Lee Brice: You, Me and My Guitar with special guest Nick Norman. 2425 Lincoln Hwy. E., Lancaster. Times and tickets, AMTShows.com

JANUARY 11–FEBRUARY 9

Uptown! Knauer Performing Arts Center. Jan. 11, Music of Simon & Garfunkel; Jan. 17, The Brit Pack—The Ultimate British Music Experience; Jan. 30, The Philly Keys—Dueling Pianos; Jan. 31, Beginnings—A Celebration of the Music of Chicago; Feb. 1, Dance Fantasy; Feb. 7 & 9, Rachel Harris; Feb. 8, Jingo— Heart and Soul of Santana. 226 N. High St., West Chester. Times and tickets, 610-356-2787; UptownWestChester.org.

JANUARY 11

Media Theatre Presents “The Lads & Colleen of Comedy.” Celebrate the luck and laughter of this Irish-themed comedy show, touching upon family, friends, wakes, Catholic school, The Good Sister and Guinness. 104 E. State St., Media. 8 pm. $30. MediaTheatre.org

JANUARY 11–FEBRUARY 15

At The Colonial Theatre in Phoenixville. Jan. 11 Juliana Laury: How to Share Yourself

Local Farm Markets

Since many farmers markets switch to winter hours or close in inclement weather, we suggest checking websites before heading out.

Artisan Exchange, 208 Carter Dr. West Chester. Sat, 10 to 1. ArtisanExchange.net.

Berwyn Farmers Market, 511 Old Lancaster Rd. Jan–Apr, 2nd and 4th Sun, 10 to noon. BerwynFarmersMarket.com

Bryn Mawr Farmers Market, Lancaster Ave. Bryn Mawr train station lot. Jan-Mar, 1st, 3rd and 5th Sat, 10 to noon. FarmToCityMarkets.com

Downingtown Farmers Market, Kerr Park, Log House Field, 28 E. Pennsylvania Ave. Jan–Apr, 2nd, 4th Sat, 10 to noon. GrowingRootsPartners.com.

Eagleview Farmers Mkt., Eagleview Town Ctr., 570 Wellington Sq., Exton. Jan–Apr, 1st, 3rd Thurs, 3 to 5. GrowingRootsPartners.com

Kennett Square Farmers Mkt., 600 S. Broad St. Jan 3–Apr, bi-weekly Fri, 3 to 5:30. KSQFarmersMarket.com

Lancaster County Farmers Mkt., 389 W. Lancaster Ave., Wayne. Wed, Fri & Sat, 6 to 4. LancasterCountyFarmersMarket.com.

Malvern Farmers Market, Burke Park, 26 S. Warren Ave. Jan–Apr, 1st, 3rd Sat, 10 to noon. 484-753-6363; GrowingRootsPartners.com

Media Farmers Market, Edgemont St. between Front & State Sts. Dec–Mar, 1st and 3rd Sun, 10 to noon. FarmToCityMarkets.com

Newtown Square Farmers Mkt., 3625 Chapel Rd. Fri, 3 to 6. Facebook.com/ NewtownSquareFoodAndMakersMarket.

Phoenixville Farmers Market, 200 Mill St. Jan 6–Mar 30, Sat, 10 to noon. PhoenixvilleFarmersMarket.org

Thornbury Farmers Mkt. & CSA, 1256 Thornbury Rd., West Chester. Thurs–Fri, noon to 6; Sat, 9 to 6; Sun, 11 to 5. ThornburyFarmCSA.com

West Chester Growers Mkt., Chestnut & Church Sts. Jan–Apr, 1st, 3rd & 5th Sat, 10 to noon. WestChesterGrowersMarket.com.

Westtown Amish Market, 1165 Wilmington Pk., West Chester. Thur, 9 to 6; Fri, 9 to 7; Sat, 8 to 4. WestChesterAmishMarket.com

For more visit the Chester County Farm Guide online at ChesCoFarming.org

without Losing Yourself; Jan. 18, Ben Bailey with special guest Chris Coccia; Feb. 15, Floydian Trip: Brick by Brick to Benefit the 1903 Theatre. 227 Bridge St., Phoenixville. Times and tickets, TheColonialTheatre.com.

JANUARY 17 & 13

Lancaster Symphony Orchestra Concert: Strings of Passion. Featuring violinist Juliette Kang and the strings of the Lancaster Symphony. Gardner Theatre, Lancaster Country Day School, 725 Hamilton Rd., Lancaster. Times and tickets, 717-291-6440; LancasterSymphony.org

OUTDOOR ACTIVITIES

JANUARY 11

Wolf Sanctuary of PA Full Moon Fundraiser. Bring a blanket, flashlight, chair and a sense of adventure. The event features a roaring bonfire (weather permitting), live entertainment and educational wolf tours that are self-guided with volunteers. 465 Speedwell Forge Rd., Lititz. 7:30 to 10 pm. $35, must be 16 years old. WolfSanctuaryPA.org

THEATER

THR0UGH JANUARY 4

“The Wizard of Oz” at Players Club of Swarthmore. Follow the yellow brick road in this delightful stage adaptation of L. Frank Baum’s beloved tale. 614 Fairview Rd., Swarthmore. Times and tickets, 610-328-4271 PCSTheater.org

JANUARY 17–FEBRUARY 22

Dutch Apple Theatre Presents “Murder for Two: A Musical.” A blend of a classical musical comedy and madcap mystery. 510 Centerville Rd., Lancaster. Times and tickets, 717-898-1900; DutchApple.com.

JANUARY 18–FEBRUARY 23

“Something Rotten!” at The Candlelight Theatre. Welcome to the Renaissance and the outrageous, crowd-pleasing musical farce. 2208

Millers Rd., Wilmington. Times and tickets, 302475-2313; CandlelightTheatreDelaware.org

JANUARY 31–FEBRUARY 23

SALT Performing Arts presents “Legally Blonde The Musical.” A treat for the whole family. 1645 Art School Rd., Chester Springs. Times and tickets, 610-513-5839; SALTPA.com.

JANUARY 24–25

KATS Annual British Panto: “Arthur and the Enchanted Sword.” Audience participation’s encouraged as the cast sings and dances their way to a typical Panto happy ending. Kennett High School, 100 E. South St., Kennett Square. Fri., 7:30 pm; Sat., 2 & 7:30 pm. $5–$15. CallKATS.org

TOWNS, TALKS & TOURS

JANUARY 3

1st Fridays

Coatesville, 484-786-8896; DowntownCoatesvillePA.com. Lancaster City, 717-509-ARTS; VisitLancasterCity.com Oxford, 610-9989494; OxfordMainStreet.com; Phoenixville, 610-933-3253; PhoenixvilleFirst.org West Chester, 610-738-3350; DowntownWestChester.com. Wilmington Art Loop, 302-576-2135; ArtLoopWilmington.org

JANUARY 22

Brandywine Museum of Art—Intro to Birding Virtual Program. A winter virtual series with a theme of “For the Birds” kicks off with an Introduction to Birding program. 1 Hoffman’s Mill Rd., Chadds Ford. Online via Zoom. Pay as you wish. Brandywine.org. ©

Curl Up With a Good Book

When it's cold outside, the place to be is indoors, in a comfy spot with a great book. Local bookstores have you covered. If you do venture out, take in one of the many book groups offered here. You'll be glad you did.

JANUARY 2–FEBRUARY 6

Wellington Square Bookshop. NonFiction Book Group: Jan. 2, “Freedom” by Sebastian Junger; Feb. 6, “The Demon of Unrest.” by Erik Larson. Fiction Book Group: Jan. 15 & 16, “North Woods” by Daniel Mason. 549 Wellington Sq., Exton. WellingtonSquareBooks.com

JANUARY 8–29

Reads & Company. Jan. 8, The Big Reads Book Group: “Playground” by Richard Powers. Jan. 15, International Voices Book Group: “Kaikeyi” by Vaishnavi Patel. Jan. 22, Kiss and Tell Romance Book Group: “Fang Fiction” by Kate Stayman-London. Jan. 28, Then and Now Book Group: “North Woods” by Daniel Mason. Jan. 29, The Bridge Street Book Group: “A True Account” by Katherine Howe. 234 Bridge St., Phoenixville. ReadsAndCompany.com.

JANUARY 21–FEBRUARY 4

Main Point Books. Fiction Book Group: Jan. 21, “The House of Doors” by Tan Twan Eng. Launch Parties: Jan. 21, “Onyx Storm” by Rebecca Yarros; Feb. 4, “Last Seen” by Judith Gieberg. NonFiction Book Group: Jan. 30, “American Sirens” by Kevin Hazzard. 116 N. Wayne Ave., Wayne. MainPointBooks.com

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Send a description of your activity to Info@ValleyDel.com by the first of the month preceding publication.

For more events visit: CountyLinesMagazine.com

Food Events 2025

January

15 Field to Feast Demonstration Dinner

Demos on making anti-inflammatory and allergen-friendly meals. Rushton Conservation Center, 915 Delchester Rd., Newtown Square. WCTrust.org

16 Taste of Phoenixville

Good Samaritan Services fundraiser. Franklin Commons, 400 Franklin Ave., Phoenixville. GoodSamServices.org/ Taste-Of-Phoenixville

18 19th Annual Lemon Ball

Fundraiser at Springfield Country Club, 400 W. Sproul Rd., Springfield. AlexsLemonade.org

25–Philly Chocolate, Wine & Whiskey Festival

An indulgence of chocolate, whiskey and spirits. Gtr. Philly Expo Center, 100 Station Ave., Oaks. ChocolateWineWhiskey.com

February

12 Field to Feast Snow Moon Dinner

A culinary evening by the fire at the Rushton Conservation Center, 915 Delchester Rd., Newtown Square. WCTrust.org

22 Kennett Winterfest

Winter brews from unique breweries, live music and food trucks. KennettWinterfest.com

25–March 3 West Chester Rest. Week Culinary masters create special multi-course, prix fixe menus. DowntownWestChester.com

X Berks County Chocolate & Wine Pairing Weekends

Pairings from Berks County. BerksCountyWineTrail.com

March

4 Chester County Community Foundation’s Sweet Charity Giving never tasted so good, annual fundraiser. Downingtown

Country Club, 85 Country Club Dr., Downingtown. ChesCoCF.org

X King of Prussia Restaurant Week Prix fixe lunch and dinner menus. Benefits CHOP. KOPRestaurantWeek.com

April

5 Rails and Ales

Craft beer tasting event with food trucks. Railroad Museum of PA, 300 Gap Rd., Strasburg. RailsAndAles.org

6–12 Media Restaurant Week

Specials at area restaurants. VisitMediaPA.com

6 Delaware Hospice Jazz Brunch

Great food, beverages, silent and live auctions and music. Harry’s Savoy Grill, 2020 Naamans Rd., Wilmington. DelawareHospice.org

27 Annual Celebrity Chefs’ Brunch Benefits Meals on Wheels. DuPont Country Club, 1001 Rockland Rd., Wilmington. MealsOnWheelsDE.org

X City Restaurant Week in Wilmington Prix fixe lunch and dinner menus at premier restaurants. CityRestaurantWeek.com

May

May–September, Wednesdays

Media’s Dining Under the Stars Restaurants offer outdoor dining on State St. VisitMediaPA.com

May–October

Third Thursday on State St. Kennett Sq. Outdoor dining, live music, shopping and family-friendly activities. KennettCollaborative.org

Mark your calendars for these fantastic food & beverage events. Many have a X because dates have not yet been set, so check websites and our monthly events section in the magazine, online and in our Events Newsletter.

May–October Food Truck Tuesdays—King of Prussia Eat to the beat with live music and food trucks. VisitKOP.com/ FTT

May–October PXV Inside Out Dine outside or enjoy a drink with friends in downtown Phoenixville. PhoenixvilleFirst.org

May–October Open-Air Market in West Chester Market and dining in the street. DowntownWestChester.com

18 Brandywine Backyard BBQ Festival BBQ, burgers, wine, beer, dessert food trucks. Benefits Boy Scouts of America. New Garden Township Park, 8938 Gap Newport Pk., Landenberg. CCCBSA.org

24 & 25 FlavorFest at Mt. Hope Estate & Winery

Wineries, diverse food options, artisan crafts PARenFaire.com

June

June–August West Chester TAPS Borough-wide Happy Hour with appetizer specials. DowntownWestChester.com

June–August Pop-up Biergartens at Historic Sugartown Beverages, food trucks and live music. 260 Spring Valley Rd., Malvern. HistoricSugartown.org

June–September Field to Fork Guest Chef Dinners at SIW Vegetables Dine on the farm and enjoy justpicked produce in an idyllic setting. SIW-Vegetables.Blogspot.com

X Willistown Cons. Trust Barns & BBQ Tour of unique barns followed by a BBQ. WCTrust.org

X Great Chefs Event for Alex’s Lemonade Stand Fundraiser. Urban Outfitters HQ, 5000 S. Broad St., Phila. AlexsLemonade.org

X Kennett on Top Great food, live music, beer, wine and a signature cocktail. 100 E. Linden St., Kennett Square. KennettSquareRotary.org

X Kennett Summerfest Wine and Food Festival

Local wines, culinary delights, live music. 100 S. Broad St., Kennett Square. KennettCollaborative.org

X New Castle County Old-Fashioned Ice Cream Festival

Great food, ice cream, music. Rockwood Park, Wilmington. VisitWilmingtonDE.com

X Rehoboth Beach DE Rest. Week Restaurants in Rehoboth Beach, Dewey Beach, Lewes and coastal DE participate. Beach-Fun.com/ Restaurant-Week

X Rotary Clubs of Thorndale & Downingtown’s Mac-n-Cheese Cook-Off Benefits the Rotary clubs. MacNCheeseCookOff.com

X St. Anthony’s Italian Festival A virtual tour of Italy. Fundraiser for St. Anthony of Padua in Wilmington. On Facebook

X – Dates To Be Determined.

X Wilmington Greek Festival

Authentic food prepared before your eyes. On Facebook

July

12 Blues & Brews Maryland Feast

Savor the taste of a summertime feast. Mt. Hope PARenFaire.com

X Phoenixville VegFest

Vegan food and street festival with live music and vendors. PhoenixvilleVegFest.com

August

X Delaware Burger Battle

Top chefs compete at Rockford Tower in Wilmington. DEBurgerBattle.com

September

X Chester County Restaurant Festival 60+ restaurants, caterers and food

vendors gather in West Chester. DowntownWestChester.com

X Kennett Square Mushroom Festival Fundraiser in Kennett Square. MushroomFestival.org

X Oktoberfest in West Chester Participating restaurants offering food and beverage specials. DowntownWestChester.com

X SHiNE in the Vines

Great food, beer and wine benefits Chester County Hospital. Location TBD. PatientShine.org

X Shugart’s Sunday BBQ and Blues Historic Sugartown hosts with all the fixings. HistoricSugartown.org

X West Chester’s “Up on the Roof” Music, hors d’oeuvres, desserts, beer, wine and martinis. Downtown WC Found. fundraiser. DowntownWestChester.com

October

X Chocolate Walk in Lititz Benefits children-focused charities in Lancaster County. LititzChocolateWalk.com

X Kennett Brewfest Craft breweries and cideries, live music, food trucks and food pairings KennettBrewfest.com

X Taste! Philadelphia Exhibitors offer tastings and demos. Valley Forge Casino Resort, 1160 1st Ave., King of Prussia. PhillyTasteFest.com

X Thorncroft Equestrian Center “Lobstah” Bake Fundraiser. Malvern. 610-644-1963; Thorncroft.org

X Unite For HER Harvest Chef & Wine Tasting Event Fundraiser at Phoenixville Foundry. UniteForHER.org

X West Chester Chii Cook-Off Hometown cooks and non-profits bring their best chili recipes. WestChesterChiliCookOff.com

November

X Good Food Fest

Celebrate local food and agriculture. Kimberton Fair Grounds, 762 Pike Springs Rd., Phoenixville. GoodFarmsGoodFood.com ©

Visit our website, CountyLinesMagazine.com, for monthly listings or sign up for our twice-monthly Events Newsletter.

Senior Happenings

Acts Retirement–Life Communities

Multiple locations. 888-675-5091

AboutActs.com/County

Learn how Acts residents live the life they love by attending one of their January Introduction to Life Care events.

Contact your preferred Acts Community for details.

Canvas Valley Forge 101 Bryce Ln., King of Prussia 844-400-6435; CanvasValleyForge.com

Saturdays through January Open Houses

Delaware Hospice

800-838-9800; DelawareHospice.org

Jan–Apr: Online Six-Week Grief Support Groups and Online Dementia Support Group

Fundraising Events:

Feb. 28–Mar. 9: New Light Theatre, Wilmington presents “Our Town.”

Visit NewLightTheatre.com/Our-Town

Apr. 6: Jazz Brunch at Harry’s Savoy Grill, DelawareHospice.org/Event/2025-Jazz-Brunch

Harmony at Hockessin

302-504-8007

HarmonyAtHockessin.com

Opening Spring 2025

Jan. 13: Lunch ‘n’ Learn at Newark Senior Center

Jan. 9: Paint and Sip Project

Jan. 23: Build a Terrarium Feb.: Making Floral Arrangements

Osher Lifelong Learning Institute at the University of Delaware

In Wilmington and across Delaware 302-573-4417; OLLI.UDel.edu

Jan. 6–9: Open Houses

Jan. 14–24: January Explorations free online program

Feb. 3–May 9: Spring semester featuring 300 in-person and online classes

May 20–23: UD by the Sea, Rehoboth Beach

CURIOSITY NEVE R RETIRES!

Learning and fun for age 50-plus

Try OLLI classes for free—sign up for our online January Explorations program. Scan QR code for registration details. olli.udel.edu/january

Learn more about the OLLI Spring Semester at Our Open House!

January 7, 10 a.m.-1 p.m.

Spring classes start Feb. 3

Arsht Hall, 2700 Pennsylvania Ave., Wilmington, DE 19806 Scan to visit olli.udel.edu/ january/

Osher Lifelong Learning Institute at the University of Delaware

Photos: Carol Lynn Thomas

Taverns and Inns in Chester County

Jennifer Green & Sarah Wagner

THESE DAYS, MOST OF US DON’T WONDER

where we’ll rest our heads at night when we’re traveling. Yet centuries ago, where travelers might find a warm meal and a soft bed was a very different and uncertain experience. Finding lodging wasn’t as easy as stopping at the next hotel with a “vacancy” sign or booking online before leaving home.

So, what was travel like for the early residents and visitors to Chester County before hotels and restaurants were common?

EARLY DAYS

Historic Chester County taverns and inns (the terms were often used synonymously) served both public and private functions — a place to drink, socialize and exchange news for locals and a place to rest for weary travelers. And since the days of William Penn, these establishments were viewed as a necessary evil.

To reduce the potential for drunken debauchery in the taverns, tavernkeepers were required to apply every year for a license to operate. In securing the license, the tavernkeeper’s character outweighed the convenience of the tavern’s location, since courts expected tavernkeepers to monitor customers by keeping them from loitering and drinking excessively. Tavernkeepers also had to control any gambling, swearing or revelry on the premises. In short, they were responsible for maintaining public morality at the taverns.

To secure a license, the tavernkeeper had to convince the community that he (yes, mostly he) would maintain a neat, orderly

and well-run business. In most of Pennsylvania, this prevented women from being tavernkeepers, because courts doubted women had sufficient authority over mostly male customers to enforce morality.

Yet according to historical records, women in Chester County were tavernkeepers. These included Mary “Polly” Pearson, a tavernkeeper in West Chester as early as 1815, and Ann Mason, known as “The Widow Mason,” who ran the Spread Eagle in West Chester from 1827 to 1833.

LICENSES

Licensing not only ensured the good behavior of patrons and the general peace of the community, it also restricted the number of taverns throughout the county. But this process was not without problems.

When travelers couldn’t find a convenient licensed inn, they would often stop at private homes. At these homes, the travelers expected and often received food, drink and a place to sleep.

On particularly well-traveled routes, the same households might find themselves entertaining travelers on a regular basis but unfortunately without any compensation. Often these put-upon homeowners would apply for tavern licenses simply to be permitted to charge for services they already provided. If the house was on a route in need of an inn and the homeowners could prove good citizenship, their request might well be granted.

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ACCOMMODATIONS

Taverns and inns in Chester County, like others in early America, were divided into four classes according to the population they served. Stage stands were the highest-class accommodations, catering primarily to those who traveled by stagecoach. A traveler might find good food and conversation at a stage stand as well as clean bedding. Yet even wealthy passengers might find themselves sharing a room, and even a bed, with other travelers.

For the working man, there were wagon stands and drover’s inns. Although the image of the sway-backed Conestoga wagon might seem charming, it represented a lonely journey for teamsters who traveled eight to 10 miles per day hauling goods from farm to market. The journey from West Chester to the Philadelphia docks might span three or more nights, prompting teamsters to remember the best inns and taverns along the route. A good wagon stand or drover’s inn not only provided for their human customer, but for animals as well.

DINING WITH HISTORY

Though few taverns and inns survived, and fewer continue to serve food and drink, you can still dine like a colonial at inns in our area.

With the original building dating back to 1702 (and current building to 1799), the Eagle Tavern was one of Chester County’s oldest inns. After the introduction of a rail-

road station and a boom in local graphite mining in the late 1800s, county leaders considered moving the county seat from West Chester to the Eagle area, with the tavern as its centerpiece. Today, it’s home to Bloom Southern Kitchen.

A storied Malvern watering hole, the General Warren Inne dates back to pre-Revolutionary War times, then named the Admiral Warren Inn, after a British Royal Navy officer. Its operator, a British sympathizer, likely informed on General Anthony Wayne’s troops’ location at Paoli, leading to the massacre on September 20, 1777. After the war, to regain favor with the victors, a slight name change was made — the Warren was now a General and the hero of the Battle of Bunker Hill.

Built in 1796 near Exton, the Ship Inn was known as a first-class stage stand and a regular stop for several stagecoach lines. After the deaths of two husbands, Susanna Evans managed the Ship Inn very profitably from 1827 until the 1850s. Today, VK Brewing Co. operates out of the historic building. ©

A Briny Taste of History

We can’t travel back to the 19th century, but we can send our taste buds there with a favorite historic snack — oysters. Served up by street vendors or featured on fancy dinner tables, the juicy bivalves were everywhere. In West Chester, an astonishing 13 oyster saloons operated in the late 1800s, when the most popular option was to eat them raw.

Delaware Bay oysters were a local specialty until a deadly parasite destroyed much of the oyster population in the 1950s. The regional oyster industry collapsed, and another disease in the 1990s hindered its recovery. Slowly, the oyster population of the Delaware Bay is making a comeback. Even so, you’re more likely to find oysters from the Chesapeake Bay or Massachusetts on your raw bar menu.

To enjoy this historic dish in a historic restaurant, try Ludwig’s Oyster Bar in Glenmoore, a tavern since 1816. Fun fact: Its original owner named it “The Captain Lawrence,” but disparaging locals called it “The Bucket of Blood.”

Jennifer Green, Director of Education at the Chester County History Center, and Sarah Wagner, Outreach Officer for the Chester County Community Foundation, co-wrote this article as part of Chesco250. The Brandywine Stories series is designed to raise awareness of the expansive history and culture of Chester County and build excitement for 2026, the 250th anniversary of the Declaration of Independence.

The Captain Lawrence, aka The Bucket of Blood, in Glenmoore

The General Warren Inne in Malvern

Illustration of the Ship Inn in Exton, 1735

A Bounty of New Cookbooks

MAKE ROOM ON YOUR SHELF

Mimi Liberi, Wellington Square Bookshop

AS THE SAYING GOES, “SO MANY books, so little time.” This is certainly fitting for recent cookbook publishing. Foodies will be pleased with the abundance of offerings available to add to their collection — memoirs, anniversary editions, iconic authors and more.

Find a new favorite or enjoy the latest by your tried and true chef. Here’s to happy reading and happy cooking!

THE BRAIN HEALTH KITCHEN

by Annie Fenn, M.D.

Fenn, the founder of the Brain Health Kitchen, a science-based cookbook and care manual for the brain, believes food is our most powerful tool for resisting cognitive decline. She focuses on 10 foods with neuroprotective benefits to include in our diet, along with the six foods to avoid because they can accelerate cognitive decline.

Fenn then describes how to prepare healthy foods using brain-friendly cooking techniques.

The 100 recipes in this book are beneficial, delicious and work for everyone — meat-eaters, vegans, vegetarians and gluten intolerant. Look for the fun Science Bites scattered throughout the book, where Fenn explains the brain benefits of certain foods, such as berries, quinoa, oat bran, watercress and more.

Here’s one to include in your arsenal of healthy eating books, alongside those on the Mediterranean diet and Blue Zones.

OTTOLENGHI COMFORT

by Yotam Ottolenghi

Author of 10 cookbooks and writer for both the Saturday Guardian and New York Times Magazine, Yotam Ottolenghi may be best known for championing vegetables and ingredients once considered exotic. This mission has led to what many cooks call “The Ottolenghi Effect.” Consequently, his recipes are full of color, flavor, bounty and sunshine. Who wouldn’t love that description!

He’s co-authored this book with three cooks from different cultures and communities — Helen Goh, Verena Lochmuller and Tara Wigley — making for an interesting mix. The over 100 recipes included are unique, elegant and presented in a way that’s easy to follow, with photos so inviting one reviewer stated “they invited a culinary brain dance.”

As we move into the winter months and start craving comfort food, here’s hoping you’ll be inspired and reach for “Comfort” again and again.

MARTHA: THE COOKBOOK

by Martha Stewart

Martha Stewart’s latest cookbook is not only her 100th book, but it’s published an astonishing 42 years after her first! What a long history and journey from her first book, “Entertaining,” published back in 1982. For many who were new to cooking and homemaking, Stewart’s early books (and later magazines) were aspirational guides, with an impact so profound some consider her the first influencer.

The latest book contains 100 of Stewart’s favorite recipes from over the years and provides something for everyone and for every level of cook. The quality of the book itself is what readers have come to expect from the domestic diva and perfectionist, featuring beautiful photos of both the recipes and never-before-seen images from Stewart’s private archive. Extra features are the little lessons from her personal life and from her kitchen.

Stewart was the first woman who saw the marketability of her own life and turned it into a lifestyle brand, becoming the first self-made female billionaire. Her goal was to write books to educate and inspire readers to create the life they’ve dreamed of and to elevate the everyday. Well done, Martha!

BE READY WHEN THE LUCK HAPPENS: A MEMOIR

by Ina Garten

Ina the iconic — this word fits her well. Readers will likely discover newfound respect for Garten’s determination, conviction and trust, given what it took for her to accomplish all she’s done. We learn about her difficult childhood with mentally and sometimes physically abusive parents and are reminded of her high-level job in Washington, D.C. and then her food shop in the Hamptons before building her brand. But there’s so much more.

Read the story of her first food business while in college, selling doughnuts to her fellow students. And learn of her separation from her husband when she yearned for an equal partnership and searched for who she was and what she wanted.

The title, “Be Ready When the Luck Happens,” certainly fits with the last few lines of Garten’s book: “I concentrate on what’s in front of me and work hard because I love what I do, and I have fun doing it. And then I leave the door open, so I’ll be ready when the luck happens.”

Get yourself a copy and pour yourself a cosmo. Cheers to Ina!

AMERICA’S TEST KITCHEN 25TH ANNIVERSARY COOKBOOK

You may know America’s Test Kitchen from its successful and longest-running cooking show on TV. And it’s still going strong. Through their mission to inspire confidence, community and creativity in the kitchen, they’ve taught millions of people to be better cooks.

And to celebrate their 25th anniversary, they’ve created an impressive cookbook, with a beautiful linen-style cover and ribbon bookmark — a kind of love letter to their cast and crew.

From more than 13,000 options, they’ve chosen 500 new and classic recipes for this book. In addition to the recipes, you’ll read about recipe development, the science of good cooking as well as the ingredients and equipment. There’s also a Cast Q&A section, where 16 contributors answer questions such as first recipe made, must-have kitchen tool, ultimate comfort food, best advice for home cooks and the like.

Every cook, whether seasoned or a novice, will find gems in this book. I already have my list of new recipes to try. ©

Wellington Square Bookshop is an award-winning bookshop in Eagleview Town Center. Patrons are primarily local, but many come from around the world to this curated shop with an excellent staff. There’s a coffee and tea bar serving pastries, comfortable spaces to curl up with a good book, plus monthly book clubs and a poetry group. Follow them on Instagram and visit WellingtonSquareBooks.com. 549 Wellington Square, Exton.

SIX TIPS FOR MANAGING DIETARY RESTRICTIONS

Taylor

Vagnoni, Suburban Community Hospital

AFTER THE HOLIDAY SEASON AND THE flurry of invitations involving so much eating and drinking, many of us plan to reassess our relationship with food for the New Year. For those with dietary restrictions, this process is more complicated. And while dining out should be fun and relaxing — as it is for most — too often it’s a source of stress for those who need or want to take special care with their food.

Dietary restrictions often involve eliminating certain foods from our diet to meet health, social or spiritual needs. For example, completely eliminating certain foods is crucial to prevent allergic reactions, which can be life-threatening. Common food allergens include milk, eggs, peanuts, wheat, soy, tree nuts, ses-

ame, shellfish and fish. Dietary restrictions may also be made to manage chronic diseases. A person may set sodium or fat restrictions to manage cardiovascular diseases.

Non-health food restrictions, for personal reasons, may lead to choosing to follow a vegan diet, which eliminates all animal-based products for a more environmentally sustainable lifestyle. Religious dietary laws — such as halal and kosher — are followed by some who practice Islam and Judaism.

SIX SUGGESTIONS

Whether you have an allergy or choose to eliminate certain foods, dining out can still be a source of pleasure. Follow these six tips to ease anxiety around dining out with food restrictions.

1. TAKE CHARGE

Take charge of selecting the restaurant. Remember, you know your dietary restrictions best. Have a restaurant you already enjoy? Ask your friends and family to meet you there. By going to a tried-and-true restaurant, you’re more likely have a meal that meets your dietary restrictions and that you enjoy.

2. LOOK AHEAD

Before heading to the restaurant, look over the menu. Fortunately, most restaurants have an online menu available. In addition, larger franchise restaurants often have more thorough nutrition information on their websites, including fact sheets with allergens, vegan/vegetarian guides and nutrition calculators. Many menus have icons marking dishes containing common allergens as well as vegetarian/vegan options.

Review menu options beforehand and consider any modifications you may need. Feel free to call the restaurant with specific questions. Looking ahead will make it easier to plan modifications and ensure you’ll have suitable options to eat once you arrive.

 Check the restaurant’s menu before heading out

 Made-to-order restaurants allow you to have more control over ingredients and portion sizes

3. ASSESS THE SETTING

When planning to dine out, assess the type of restaurant, such as buffet, casual dining or made-toorder dining. Think about how your food is being handled. Consider the probability of cross-contact of food that can happen when your food is being prepared and a food allergen comes in contact with other food.

For example, buffets may be a great option for some, but the risk of cross-contact is too high for others. Similarly, hibachi preparation of a meal often involves cross-contact if your food is cooked with a group on the grill. In this situation, ask your server to have your meal prepared individually, perhaps in the kitchen.

Made-to-order venues are great ways to have a truly customizable experience with more control over ingredients and portion sizes. Use the restaurant setting to your advantage when navigating dietary restrictions.

Expert Tip: Choose baked, broiled or grilled foods to reduce the overall fat content of your meal. This tip can be helpful if you have high cholesterol and need help lowering daily fat intake.

4. CONSIDER A NEW CUISINE

While it’s easier and simpler to stick with safe foods, trying new foods and cuisines can be exciting and offer new experiences.

Are you vegan or vegetarian? Consider traditional plant-based cuisines like Mediterranean, Thai and Indian. Need dairy-free food? Try vegan cuisine, which eliminates all dairy. Following a gluten-free diet? Mexican food has many suitable options, including tacos on corn tortillas with sides of rice and beans. Trying a new type of cuisine can offer you more and interesting options while still meeting your dietary needs.

Expert Tip: Following a sodium restriction? Ask for sauces, gravies and dressings on the side to better manage added sodium intake.

5. ADVOCATE FOR YOURSELF

Dietary restrictions are a normal part of life and are increasingly common. Being forthcoming with wait staff about your restrictions — especially involving allergies — is crucial to ensure a safe meal out. Often, wait staff are trained and knowledgeable about common dietary restrictions. It’s part of their duties. Still, it’s worth making sure restaurant staff are on the same page as you.

Carrying a “chef card” that outlines your restrictions is a great way to communicate your dietary needs to restaurant staff. A chef card is a printed paper or notecard, usually pocket sized, that states your specific food allergies, their severity and the need for kitchen staff to avoid cross contact.

By notifying your server of your restrictions, extra efforts can be made by the restaurant to eliminate cross contact and mistakes. And your server may have suitable meal suggestions for you. If you receive food that you’re unsure of, ask for clarification about the ingredients and preparation. If your food doesn’t seem safe, send it back. Remember, you’re your best advocate when it comes to your dietary needs.

6. ENJOY THE EXPERIENCE

Despite planning ahead and advocating for your needs, you may still not be able to be accommodated by a restaurant. Sometimes, the safest choice is not eating the food served there. Instead, eat a balanced meal before the outing. Or focus on the company of your friends and family and plan to eat a safe meal afterward. Although many social gatherings revolve around food, food doesn’t need to be the sole focal point. Enjoy time with your loved ones.

If you have dietary restrictions, you can feel more empowered when dining out by looking ahead, assessing the restaurant setting, and advocating for yourself even as you try a new cuisine. And, if all else fails, enjoy the time with your friends and family, which is more important than any meal! ©

Taylor Vagnoni, RDN, LDN, is a registered dietitian-nutritionist at Suburban Community Hospital in East Norriton. Her primary role is to provide nutrition education to patients with a range of diagnoses, including diabetes and congestive heart failure. And with both professional and personal experience navigating menus to accommodate dietary restrictions, she aims to optimize overall health and believes everyone can benefit from the transformative power of food and nutrition.

 Carrying a “chef card” is a great way to communicate your dietary needs to restaurant staff

You’ve

us today to find out more.

A New Year to Empower Kids in the Kitchen TIPS TO FOSTER

CULINARY INDEPENDENCE

Courtney H. Diener-Stokes

ABOUT

SIX MONTHS AGO, IT DAWNED ON ME

that I had to begin empowering our three kids in the kitchen. I decided 2025 would be the official launch for their newfound culinary independence. After all, our oldest was nearing 16 and was still announcing “I’m hungry” and “I’m thirsty,” while looking to my husband or me to feed and hydrate him. It was clear that being able to satisfy his own hunger and thirst was an essential first step.

With more unsupervised time at home, our kids — now all teenagers — should begin to be more self-sufficient. In turn, this would allow my husband and me to worry less about the kids starving when we’re away from home and save us time preparing meals for when we’re gone. Another advantage: our kids could help when we host guests by taking ownership of a dish, whether for a formal holiday meal or a casual cookout. Win-win.

COLLABORATORS IN THE KITCHEN

Some background: we began having our kids work with us in the kitchen when they were in preschool by doing simple tasks like peeling and chopping vegetables, adding pre-measured ingredients for baking, and forming balls for energy bites with their tiny hands.

Looking back, this was a great foundation for today as we begin to build their self-sufficiency before they head off to college. Their comfort level in the kitchen by contributing to our home life and being able to satisfy their own needs was likely helped by their early involvement there.

EMOTIONAL TRANSITION

There’s also an emotional aspect to this process for me. As I let go of my desire to helm the kitchen, I’m keenly aware of my desire to provide for my family and connect with them, especially as our teens seek more independence in their lives. It’s a bittersweet process.

I’ve always found cooking for my family, while exhausting at times, a very nurturing experience. But I realized my desire to dote was hindering our children spreading their wings. And so, I officially committed to relinquishing my provider and nurturer approach and becoming instead a mentor and cheerleader. Not an easy transition.

I talked individually with each child about a few basics — easy homemade lunch and snacks they enjoy, consistent with their maturity and ability to use certain kitchen tools and equipment (think stove). Next, I gradually introduced recipes to them, one at a time.

THE PROCESS

Our oldest, who was 15 when we began this process, is a meat lover who shared how much he enjoyed helping me make homemade chicken tenders. He was already familiar with the overall process, so we needed to work on setting up the coating station and safely managing hot oil in a pan on the stove for pan-frying. This recipe was one he could cook for family meals, which would comply with our no-stove-when-parents-are-out rule.

For our bean-loving, 14-year-old middle child, nachos would be his first solo performance. He enjoys layering each ingredient and the ease of popping our mini baking tray in the toaster oven.

Our youngest, who recently turned 13, chose making guacamole to eat with tortilla chips as her first mission. She’d already served as my kitchen assistant by mashing avocados on taco night. Now she’d learn to extract the avocado flesh on her own (using a dull kitchen knife) before mashing, and then add the right amount of lemon and salt.

EASY RECIPES

Easy recipes let kids learn the ingredients and steps. My plan was to focus first on recipes with five ingredients max, plus demonstrating, repeating and discussing safety. This approach has been the key to their success and excitement, leading them to want to expand their repertoire.

Our oldest branched out to burgers, grilled cheese and chocolate chip cookies. Our middle child added candied nuts, stovetop popcorn and quesadillas to his favorite recipes. And our youngest now makes colorful charcuterie boards, mango smoothies, a Mediterranean-inspired plate and avocado toast. Next on her wish list are homemade soft pretzels, sushi and creamy soups. Not a bad collection of snacks!

NEWFOUND CONFIDENCE

Now that they each have their own growing collection of recipes beyond the classic PB&J, it’s rewarding to watch as they satisfy their basic needs. And as their newfound kitchen confidence grows — and my husband’s and my trust keeps pace — the kids want to add even more recipes to their lists.

Be sure to use kid-friendly knives when chopping ingredients

Read on for easy, tasty recipes to get your kids cooking in the kitchen in the New Year!

Three-Ingredient Guacamole with Chips

This super-simple guacamole recipe I taught my daughter is also requested by friends for potlucks. Its clean, refreshing taste comes from its limited ingredients — a perfect match with the robust flavor of blue corn chips. The single serving size is designed for a child to make and enjoy.

Serves 1

1 ripe avocado

Juice from ½ small lemon

Salt to taste

Blue corn tortilla chips (or white or yellow corn)

Cut avocado in half with a dull, kid-friendly knife and remove pit. Scoop out avocado flesh with a spoon and place in a small bowl. Mash with a fork and add lemon juice and salt to taste. Stir to combine.

Serve on a plate with tortilla chips.

Easy Mediterranean Plate

This works well for younger kids, since it’s basically assembling store-bought ingredients. The plate creates a no-cook snack or meal in a colorful presentation that’s also very tasty. Great for your child to make and serve a sleepover buddy.

Allowing kids to have freedom in the kitchen can build culinary confidence

Serves 2

7-oz. container of refrigerated pitted olives with cubed feta cheese in olive oil

2 mini cucumbers, sliced into rounds, medium width

½ red pepper, sliced

8-oz. container of store-bought hummus

1 flatbread round, cut into 8 triangles (cut after arranging other ingredients to preserve softness until ready to serve)

* ¼ of an avocado, sliced (this sixth ingredient adds more texture to each plate)

On two separate plates (one per person), arrange half of each ingredient, side by side, in their own groupings.

Add a large dollop of hummus and fan out the pita triangles. Refrigerate any leftovers in separate airtight containers. Store for up to three days.

Kid-Friendly Baked Potato Bar

Save leftover breakfast bacon for your kids to create this simple, delicious potato bar. They can serve to each other or contribute to a family meal.

Add a pop of color and flavor with chopped chives for garnish. Consider a sweet potato variation in place of russet, and offer cumin-spiced black beans instead of bacon bits.

Serves 4

4 medium to large russet potatoes, skins scrubbed

½ stick butter

1 C. sour cream

1 C. shredded cheddar cheese

4 strips bacon, cooked and crumbled into bits

Salt and pepper to taste

Chives, chopped (optional garnish)

Preheat oven to 425°. Pierce potatoes with a fork and place in the oven. Cook for 45 minutes to an hour (larger potatoes need longer cooking time).

After 45 minutes, remove one potato from the oven and carefully squeeze, using an oven mitt to determine if it’s done (feels soft on the inside, with crispy skin on the outside). Cook another 10 to 15 minutes if the potatoes feel hard inside.

Place potatoes on a tray. Using a standard kitchen knife, make one cut across the potato, two-thirds deep into potato, and a second cut to form a letter X. Squeeze the potato from the bottom to loosen the potato’s flesh.

Put each topping in a separate bowl, arranged in a line on a serving table. Recommended order to aid melting of ingredients: butter, shredded cheese, sour cream, bacon bits, chives (optional), salt and pepper.

Each person can take a turn going down the line with their potato and help themselves to their own toppings.

Refrigerate leftovers in separate airtight containers. Store for up to three days.

Kid-Approved Candied Nuts

These irresistible candied nuts are well worth the time to make them, and their incredible flavor makes a perfect snack. If your kids have leftovers, which is doubtful, they may be generous enough to let you toss them in a salad.

Serves 1 to 2

1 T. butter

1 C. shelled walnut or pecan halves (not pieces or chopped)

¼ C. sugar

Line a medium-sized cookie sheet with parchment paper. Melt butter over low heat in a large saucepan. Then add nuts and sprinkle sugar over nuts.

Using a wooden or other large spoon, mix ingredients to coat the nuts. Turn up heat to medium and continue mixing for a few minutes to toast the nuts.

Transfer the nut mixture onto the parchment-lined baking sheet

above (too much water produces a thin, watery smoothie).

Pulse until smooth and creamy. If the blender stops pulsing because the mango is too thick, add a

Homemade Ice Cream

Wholesale Ice Cream

Large & Small Batch

Custom Ice Cream (Shipping available) Book our Ice Cream Truck!

Cream Making Parties for families, teambuilding, birthday parties & more!

Delicious Lunch, Dinner & Brunch

Creekside Coffee Menu

Old Stone Cider & Bar Catering available!

BEST Of The BEST 2025 BEST Of The BEST 2025

THE TEST OF TIME

Our Best of the Best roundup of local dining spots is a labor of love each year. And this year, that love had a different focus.

Yes, we recognize the truly stellar restaurants we’re lucky enough to have nearby. And, as always, we share the recent additions to our local dining scene — New Places to Try, Wine & Spirits to Sample, Sweet Treats to Enjoy, New Concepts to Revisit along with new locations of old favorites and news of restaurants that are coming soon.

But for 2025, we focused on those places that have stood the test of time.

In an area with a history of hospitality, we highlight those with a tradition of offering comfort and solace at familiar tables. In these pages you’ll find places that for so many years have served up happy memories along with meals morning, noon, night and other times when you need sustenance.

There are diners, cafés, family-owned restaurants along with college bars, tea shops and great places for happy hours. Dine in historic inns, taverns, hotels and old mills. Sample family recipes cooked by the original family or preserved by successor owners. Enjoy food by chefs who have changed their locations but retained the continuity of experience. These iconic dining establishments are our community history and treasures.

We suggest you make plans to gather with family and friends, bask in the nostalgia and make new memories at these longtime favorites.

Check our website and social media for more on restaurants, food news, recipes, bear and wine columns, and more. CountyLinesMagazine.com

INEW ACCOLADES FOR THE STARS

Andiario

106 W. Gay St., West Chester 484-887-0919 / Andiario.com

t was no surprise Andiaio was on the Inquirer’s list, “The 76,” described as “the establishments that define what it means to be part of Philly food culture in 2024.” One of few suburban spots selected, this West Chester standout (and longtime Best of the Best star) made food critic Craig LaBan’s Top 10 list, too. Chef Anthony Andiario maintains the level of excellence and creativity that marked his 2018 debut, with ever-changing, Italian-inspired menus highlighting the best from local farms (including one he tends with partner Maria van Schaijik), paired with perfect pastas and surprises from the wood-fired hearth. Add polished service and handmade tableware for an elevated dining experience.

Birchrunville Café

1403 Hollow Rd., Birchrunville 610-827-9002 / BirchrunvilleStoreCafe.com

Among the treasures of Chester County dining, Birchrunville Café has earned a special place after 25 years — a lifetime for a restaurant, especially for one that’s maintained its culinary quality and enduring charm in a historic building way out in the country (be grateful for Google Maps and bring cash). Chef Francis Pascal continues to celebrate both traditional and contemporary flavors in his BYOB’s menu, which changes weekly, highlighting everything from cassoulet to black angus filet, with rabbit, venison, ostrich and sea urchin appetizers. Each mouthful displays the clean flavors and layered textures that delight. Order the mini butterscotch Bundt cake drizzled with caramel here or at the neighboring ButterScotch Pastry Shop owned by Pascal and wife Nui.

NEW PLACES TO TRY

1906 & The Fountain Room at Longwood Gardens

1001 Longwood Rd., Kennett Square

610-388-1000 / LongwoodGardens.org/Dine

Reimagine dining at the new restaurant unveiled as part of the ambitious Longwood Reimagined expansion. Located in the lower level of the East Conservatory, facing the Main Fountain Garden (book now for summer fountain shows!), 1906 restaurant is joined by The Fountain Room, a private dining room, and a bar and lounge. Chef George Murkowicz and team craft sustainable, farm-to-table experiences — even tables are of reclaimed wood from Longwood. The seasonal winter menu offers Flora (flower salad), Funga (mushrooms) and Fauna from ocean and pastures. Dream, for example, of the roasted Green Circle chicken with garden lavender, wildflower honey, Brussels sprouts, foie gras and cognac, plus warm du Pont donuts with Earl Grey toffee sauce.

The Pear

275 Brintons Bridge Rd., West Chester 484-260-1425 / ThePearDilworthtown.com

Hooray for those who give historic buildings new life. Linda and Nick Farrel, the fabulous folks behind Kennett’s Sovana

Andiario

1906 at Longwood Gardens

The Pear

Birchrunville Café

Bistro, added The Pear at Dilworthtown to their family of restaurants in late October. Elevated tavern food and tastes from around the world are served up on small plates and in bar snacks (Korean BBQ cracker jacks), along with seasonal cocktails (try the Almost Delco and NA options), plus wine and beer (good local craft choices). Enjoy a meal in this cozy space — maybe a wagyu smash burger, fish kebabs, cacio e pepe — and admire the range.

Fond BYOB

21 N. Providence Rd., Wallingford 484-445-2108 / FondBYOB.com

This elegant, contemporary French BYOB from Chefs Lee Styer and Jessie Prawlucki Styer (CIA grads, Le Bec-Fin vets) opened in October in Delco, bringing their three-bell legacy from over a decade of cooking in South Philly before closing in 2021 because of the pandemic. The format will feel familiar to old fans, with some new twists in a new space (formerly La Cannelle Café) serving a new community. Sample their constantly evolving seasonal lunch and dinner menus sourced locally, including the Styers’ own small farm in Media. Come for French onion soup, escargot, chicken liver mousse, seared foie gras, beef Burgundy, butternut crème brûlée and more. It’s très French.

Departure

2 Orange St., Media 610-502-3833 / DepartureDelco.com

Fasten your seatbelts, there’s a new restaurant in Media. Delco natives Rory and Krystal Hirst transformed an old bank building into what looks like an upscale airline lounge, named Departure, but is actually their new dining spot. The airport theme carries through the design and menu, setting the mood for savoring their international small plates menu — think tabouleh, kebabs, dumplings and the like. Check out more airport lingo on the cocktail menu, which can be sipped at the 45-foot bar, and includes The Take Off (vodka, elderflower, lychee, lime), The Contrail (bourbon + two bitters) and International Spy (gin, vodka, Lillet). No passport required

The Noble Goat

200 River Station Blvd., Downingtown 484-364-4369 / NobleGoatDowningtown.com

Bryan and Andrea Sikora continue to expand their culinary empire — from La Fia, Merchant Bar and Crow Bar in Wilmington plus Hearth Kitchen outside Kennett Square. And now to The Noble Goat (currently BYOB, pending liquor license approval) in the River Station development outside downtown Downingtown.

Serving a seasonal, eclectic menu featuring global flavors — some things you’ve had before, some you haven’t — including small plates, pizzas, creative larger format dishes. Examples: tuna crudo, curried lamb empanada or pickled beet jar to start, followed by spicy Calabrian chile and soppressata pizza, or sherry-scented risotto, duck cassoulet, pan-seared rainbow Idaho trout. The kind of inspiring yet satisfying food we’ve come to expect. And love.

Taste & Sea

1810 Wilmington Pk., Ste. 1, Glen Mills 484-800-8331 / TasteSea.com

John and Christina Talbot’s Taste & Sea restaurant is a new 146-seat fine dining destination — tablecloths, coat check, bottle service. With 30 years’ experience (20+ at Creed’s Seafood & Steaks), Restaurant School-trained John was eager to open his own place and brought Chef Charlie Moronski along to oversee an upscale menu of shellfish and fish, raw oysters and steaks. Find Bombay gin martinis and colossal shrimp cocktails on the menu, along with specialties like salmon Wellington, venison Diane and surf & turf combo of sliced filet and half a lobster tail served within Aegean blue walls.

Carina Sorella

866 W. Lancaster Ave., Bryn Mawr 610-596-9166 / CarinaSorella.com

Meaning “darling sister” in Italian and with a sister spot (Philly’s Trattoria Carina), Carina Sorrella is a welcome addition to Bryn Mawr dining, with a mission to be a neighborhood bistro. The former storefronts were transformed into a lively and lovely black-and-white interior with a mix of what you crave (pizzas, homemade pastas, chicken parm), plus a little something extra. Try the pear pizza with speck, taleggio, burnt honey, or the spicy soppressata, with red sauce, provolone, hot honey. There’s bucatini cacio e pepe, mafaldine Bolognese and branzino, too, on this curated menu. Attentive staff and a full bar ensure repeat customers.

Gentili’s Pizza & Steaks

318 Lincoln Hwy. E., Exton 610-477-7747 / GentilisPizza.com

Mea culpa for missing the late-2023 opening of Gentili’s, a paragon of pizza (& steaks), inspired by a nonna’s love of food and family. Go for airy, crispy crusts in round or square pies baked in a high-temp oven, served up in oldschool ambiance boasting family photos, where they proudly “take pizza personally.” Pizza guru Tony’s 30-year obsession with great pizza is tangible in four-day fermented dough, sauce of to-

Carina Sorella

Taste & Sea

The Noble Goat

mato filet and fresh herbs, with Wisconsin creamy mozzarella. Try the Gentili, Corleone, Donato, Charlie (with hot honey) or another of the dozen signature choices or Brooklyn pies. Life’s too short to eat bad pizza!

LaScala’s Fire

3739 West Chester Pk., Newtown Square 484-900-2828 / LaScalasFire.com

I

n March, this Philly and South Jersey chain opened its newest location in the former Firepoint spot in Newtown Square (also in Villanova). Now with 7+ locations, this restaurant group started humbly in 1969 in Media, when homemade dough and special sauce recipes gave birth to fan-favorite Apollo pizza, which spawned LaScala’s Pronto, Birra and Fire, plus Beach House. Owner Rob LaScala’s recipe for success is a wood-fired Italian-American menu filled with options you crave. Choose from almost 20 apps, 12 pizzas (from grandma’s pie to hot honey), over a dozen chicken, veal and seafood classics beyond the pasta section. It’s all there. Plus Happy Hour.

Hiramasa

2554 West Chester Pk., Newtown Square 484-420-4023 / HiramasaPA.com

Promising a culinary journey through Japan, Hiramasa has a significantly more upscale vibe than most ethnic restaurants in shopping malls can muster — dramatic lighting, dark wood interiors, handcrafted plates, exotic cocktails. The menu blends time-honored recipes along with modern twists trending toward PanAsian, with exquisite presentation — think black truffle garnish or uni, toro and caviar in one bite, wagyu beef ishiyaki (cooked on hot stones). There’s classic maki, signature maki (black rice option), nigiri (and premium nigiri), sashimi, plus sushi entrees and other entrees, and of course, omakase ($128/person).

Rakkii Sushi & Ramen

235 Lancaster Ave., Malvern 610-889-3888 / RakkiiUSA.com

In another shopping mall, this one Liberty Court in Malvern, you’ll find a new BYOB option for your eat-in or takeout sushi needs along with traditional ramen noodles or brothless abura soba dishes. Citing a dedication to authenticity and quality, their flavorful ramen broth has simmered for hours, creating depth of taste combined with hand-pulled noodles and toppings in a perfect bowl to satisfy your soul. Seven abura soba dishes let the noodles shine in an umami-rich sauce. So many choices on the menu, including boba tea.

WINE & SPIRITS TO SAMPLE

Johnny O’s Speakeasy

19 N. High St., West Chester JohnnyOsWestChester.com

Top Chef alum Fabio Viviani made a big splash in the big converted bank building serving bigticket steaks at 9 Prime last year. Although Fabio said farewell, this summer saw the opening of Johnny O’s Speakeasy, where a special key fob grants access to a members-only sanctuary in the lower level, Thursday through Saturday ($2,500 annual membership, guests permitted). It’s a place to enjoy an elevated classic cocktail menu, plus signature events, gourmet tastings. The public can check out the speakeasy, complete with bank vaults, safe deposit boxes in a low-light space with leather and velvet, Sunday through Wednesday. Small bites include caviar cones, foie gras, lobster rolls. Sounds right.

Casa Carmen Farm & Winery

49 Camino Way, West Grove

610-340-4335 / CasaCarmenWines.com

Afamily-owned Eastern Shore winery known for producing dry wines and Spanish-style vermouth from local grapes and sustainably farmed botanicals opened a new location in West Grove. Casa Carmen Farm & Winery is on a historic property once owned by William Penn, who was said to have brought the first wine-producing grapes to the New World. The tasting room (30 inside, more outside) combines the spirit of Argentine farms and Spanish bodegas with Pennsylvania charm and serves seasonal tapas and small bites paired with Casa Carmen wines and vermouth ($28 to $42/bottle), plus local beer and cocktails.

Turks Head Wines

Tasting Room & Wine Lounge

120 N. Church St., West Chester 610-350-4183 / TurksHeadWines.com

West Chester’s bar scene got some polish (smart casual dress code) when Allison and Josh Owen opened the 10,000-square-foot Turks Head Wine Lounge last August. The concept is to enjoy the kind of experience available in a West Coast tasting room by sharing a glass, flight or bottle of Bordeaux-style wines sourced, produced and bottled in California. Sip and learn from sommeliers and wine educators at the elegant marble oval bar or in the tasting room, intimate Blue Room, larger Barrel Room or members-only CRU Club lounge. Pair with curated bites chosen to accentuate the wines. The onsite Bottle Shoppe will let you continue the experience at home or a nearby BYOB.

Village Vine

6 Park Ave., Swarthmore

484-471-3997 / VillageVineSwarthmore.com

Not every change of ownership in notable, but when a new chef creates the best thing Inquirer food critic Craig LaBan ate that week

Hiramasa

LaScala’s Fire

Casa Carmen Farm & Winery

(in February 2024, apple dumpling with salted caramel cremeux), that’s worth a shout out. When Village Vine opened in Swarthmore in 2020, the focus was on eclectic wines and small plates. But early last year, new chef/owner John Hearn (West Chester’s Roots Cafe, Berwyn’s La Cabra Brewing) expanded the vision to bistro food for brunch and dinner, plus A cocktail bar. Try the crab and spinach fondue, prime rib French dip sandwich or hunter chicken (caramelized onion Bordelaise, Gruyère). Still plenty of good wine to enjoy.

Wayvine Tasting Room

217 E. State St., Kennett Square 610-620-5261 / Wayvine.wine

After years of operating their vineyard in Nottingham, Wayvine’s Wilson brothers opened a small tasting room in September on Kennett’s bustling State Street (former Hilltop Flowers spot), attracted by the town’s community spirit. In the warm, handcrafted interior with furnishings made from trees fallen on the family farm, sample 12 varietals — from unoaked chardonnay to fieldblend rosé to cabernet franc — by the glass, bottle or in tastings, along with their vermouth or cocktails and beer. It’s a BYOFood spot, with plenty of options nearby — Patisserie Lola is next door and Letty’s Tavern a block away. Or take a bottle to Kennett’s many BYOBs.

Wallace Dry Goods

1 W. Lancaster Ave., Ardmore

484-413-2003 / WallaceDryGoods.com

If you joined Dry January, did Sober October or otherwise explored the NA world (non-alcoholic), then visit Ardmore’s Wallace Dry Goods, where they’re intoxicated by their craft, not alcohol, and source the finest boozeless refreshments to sip, savor and share. The tasting bar serves up samples, plus craft mocktails with “none of the alcohol, allllll of the vibes” as they skip the booze

but keep the cocktail hour ambiance and community spirit. Check out their online Libation Library glossary — from ABV to zero-proof — and toast (appropriately) to their Best of Philly 2024 accolades for elevating abstinence.

SWEET TREATS TO ENJOY

Ice Cream West Chester

14 N. Church St., West Chester

@IceCreamWestChester

After dominating pizza (2021) and cheesesteaks (2023), ice cream was the next food frontier for Speer Madanat, the West Chester foodie phenom. We’ve been waiting far too long for the former Juice Pod space to be transformed (The Inquirer mentioned it in March 2024). Even without any posts, over 2K Instagram followers eagerly awaited news back in mid-December, while on the brink of opening. Word is Speer’s working on recipes and plans for soft-serve and custard, shakes and sundaes. Sneak peek video leaked that jimmies will be available — Speer’s fave topping.

Hangry Bear Creamery

660 E. Cypress St., Kennett Square 610-744-2722 / HangryBearCreamery.com

You can ship your favorite ice cream flavor in a cooler box with dry ice, but it’s better to head for Kennett Square to enjoy Hangry Bear Creamery’s confections in person and on demand. Black raspberry chip, mint cookies and cream, buttered stroopwafel are just a few creative options available by scoop, pint or quart. But what makes us smile are the options to create our own unique, custom flavors onsite in the ice cream-making studio (two-hour session) or craft personalize flavors for birthdays, weddings or special events. Then there’s the subscription service, boozy milkshakes and speakeasy adult flavors. They had us at ice cream.

Federal Donuts & Chicken

232 N. Radnor Chester Rd., Wayne 484-580-2929 / FederalDonuts.com

Another reason not to drive to the city but add a new app to your phone: Fednuts has come to the ’burbs with the first franchise in Radnor in September (more to come). While it may take a beat to understand the connection (think max use of the fryers for 13 years in Philly), once you experience the peak taste of the hand-battered, twice-fried chicken (in tenders, wings, sliders and sandwiches in flavors like the classic, Buffalo kick or South Philly), you’ll know. And no matter if you’re a fan of the Fancies (chocolate cream pie, pear a la mode) or Classics (vanilla bean sprinkle), it’s always donut o’clock!

Good Girls Bakery

565 Wellington Sq., Exton GoodGirlsBakery.com

The May 2024 leap from farm markets to brickand-mortar shop in Eagleview Town Center let more fans of Good Girls Bakery discover their signature sourdough bread, English muffins (try the cowboy version with jalapeño and cheddar) and breakfast pastries. Adding all-day breakfast, lunch and beverages, plus High Tea Tuesdays, expanded the offerings with more English muffin choices (from the Hottie to Hummus Heaven), the Woodland Bennie (featuring red pepper pesto and shiitake mushrooms), and the Giving Sandwich (yes, Thanksgiving in your hand). Take home a baguette, sour rye or garden loaf plus brown butter chocolate chip cookies and you’ll be back for more. Still at farmers markets.

Pastry Pants Bakery

10 Park Ave., Swarthmore 610-328-3963 / PastryPants.com

It’s been a journey for baker and former puppeteer Robert Smythe, from working as Village

Hangry Bear Creamery

Good Girls Bakery

Federal Donuts & Chicken

Vine’s pastry chef to baking at Swarthmore College, then in a woodshop in his garden to finally opening a proper shop on Park Avenue last spring. This neighborhood bakery in Swarthmore’s town center offers a broad array of treats, from lemon glazed madeleines to a Bavarian take on the Philly pretzel to puffy Czech kolaches to heirloom tomato focaccia (in season and from locally grown plants, of course). With lines snaking out the door and pies baked in their signature reusable tins, it’s exactly what the town needed.

Sweet Zen Bakery

12 General Warren Blvd., Ste. 800, Malvern 484-202-0345 / SweetZenBakery.com

If your zen is the smell of fresh-baked cinnamon buns, we’ve found a bakery for you in Malvern. But come early before these goodies are gone. From classic sweets to innovative creations — tiramisu cupcakes, pecan praline cheesecakes, salted caramel chocolate chip scones — this sanctuary of sweetness is full of delights. Capitalizing on her 20 years of experience, Amal Kawar bakes everything onsite, including some gluten-free and egg-free choices along with custom orders for sweet celebrations. Carb lovers can indulge in lighter-thanair brioche or rustic sourdough loaves plus ham and cheese focaccia, while we drool-scroll through the Instagram feed.

260 Bridge Café

260 Bridge St., Phoenixville 610-600-6570 / @260BridgeCafe

Partners Creating Community — which works to improve the lives and opportunities of individuals with disabilities — is the force behind the new coffee shop and bakery that opened in March in the former Black Walnut Winery shop in Phoenixville. Blending educational and vocational opportunities with a mission to stay local and sustainable, the café’s menu includes bagels, pastries, campfire cookies, macarons, challah and more. Autumn special coffees went beyond PSL

to treats like rosemary maple latte and cafecito con panna. Plus extra treats like flourless chocolate cake and live music! Even Governor Shapiro made a recent visit to show support.

NEW CONCEPTS TO REVISIT

Rosemary

25 E. Hinckley Ave., Ridley Park 610-671-3770 / RosemaryRP.com

The place that put Ridley Park on the culinary map after a Philly Mag shoutout (worth driving to the ’burbs for) got a new chef and new focus last year. Its once ambitious menu ($50 ribeye, truffle aioli) has been streamlined, now with 40% lower prices ($22 crab cakes, cheesesteak French dip) and simplified yet exceptional food. Arriving in March, Chef George Sabatino, once anointed “Best Chef in Philly,” took over for departing Chef Elijah Milligan. He’s cooking less pasta and more pizzas along with chicken with charred lemon and harissa vinaigrette, plus the best fingerling potatoes one food critic ever ate. Happy Hour will be a priority. Still worth a trip.

Il Fiore

915 Lancaster Ave., Bryn Mawr 484-380-2059 / IlFiorePHL.com

The highly anticipated Marc Vetri venture of a meat-focused Fiore Rosso (tomahawk steaks + Picasso paintings) ended last summer when a revamped concept, Il Fiore, appeared in its place (without a Vetri connection). Gone are the many steaks, most of the expensive art and high prices, replaced by classic Italian dishes with a twist, a warmer, cozier vibe and less shocking tabs. You’ll even find pizzas and chicken parm from Executive Chef Marie Lavizzo-Mourey (Zahav, Starr restaurants and sous chef at Fiore Rosso) along with a few steaks (8-oz. filet, 14-oz. striploin, 32- oz. ribeye). Try the limoncello flight.

LOCAL PICKS FOR BEST PLACES TO EAT

MORNING, NOON, NIGHT AND MORE DOWNINGTOWN

Morning: The Coffee Cup

117 E. Lancaster Ave.

610-269-9336 / TheCoffeeCupOnline.com

Whether the egg came first or sliced bread is the best invention, Albert Menna made Downingtown better with both when he started The Coffee Cup diner in 1958. His family continues the tradition. They serve up great breakfasts at the counter or a table indoors or out at the brick building in the historic heart of Downingtown. Gobble up griddle cakes or cream chipped beef. Or start with the fave: a hot “mess” of your choice — combinations of eggs, potatoes, tomatoes, mushrooms, spinach, scrapple, sausage, bacon, ham and cheese — all chopped up and grilled to fill you up for the rest of the day.

Noon: Downingtown Diner

81 W. Lancaster Ave.

610-873-4545 / DTownDiner.com

Head to the Downingtown Diner where the fare is just plain good — jumbo hot dogs, crab patties that would make SpongeBob’s mouth water (SpongeBob fans will get it), roast beef and bacon clubs, fried honey-dipped chicken and celebrated fries. For breakfast at noon, ask for the Blob Special, available all day. The two eggs, two pancakes, home fries and meat pay homage to a horror scene in “The Blob,” filmed at the location in 1957. A new diner replaced the original in 2013 — an iconic silver diner with neon bright lights, red Coca-Cola fridge and ketchup bottle already on the table.

Il Fiore

Rosemary

Pastry Pants Bakery

Night: Thorndale Inn

430 Bondsville Rd.

610-269-5455 / ThorndaleInn.com

The Thorndale Inn has been run by Sam Estephan since 1986, though the property dates back to 1698, when it was bought from William Penn. Operated as a farm until 1938, the owners then converted it to a restaurant. Initially called the Dutch Cupboard and then until 1974 the Dutch Arms, Covattas Thorndale changed its name to the Thorndale Inn. Today, it retains the warmth of a country inn and features a strong steak game (New York strip, prime rib, beef Wellington), as well as seafood options and Italian specialties. A place for dinner and history, plus surprising karaoke and lottery tickets — it sold a $5 million winner in 2023.

Night: Pomod’oro Pizza & Italian Restaurant

200 Chestnut St.

610-873-0405 / PomodoroDowningtown.com

Tony Cataldo grew up in Sicily, watching his parents and sisters cooking — aromas of garlic, onions, parmesan, the glory of fresh tomatoes, basil. The experience stuck. At 16 and virtually penniless, he followed his dream of opening a restaurant, eventually to Malvern, where he and a partner founded Anthony’s in 1993 to great success. Then 22 years later, he and his wife built on that legacy, opening a second restaurant, Pomod’oro, that’s brought classic Italian cooking to Downingtown crowds. Today, Pomod’oro features seafood, pastas, pizza and other Italian specialties just like Tony learned to cook in Sicily and has become a mainstay at this location, too.

Happy Hour: Victory Brewing Company

610-873-0881 / Downingtown.VictoryBeer.com

Boyhood friends Bill Covaleski and Ron Barchet devoted themselves to crafting innovative, full-flavored beers and founded Victory Brewing in 1996. Victory grew and began opening taprooms and acquiring smaller beer companies about 15 years ago. Today it has five plants, seven taprooms and 20 different beers. But Downingtown remains its flagship. On Sundays, come for its NFL Blitz, with $2 discounts on beer, wine and highballs. Monday is for its award-winning Monkey drafts. Wednesdays and Thursdays offer wings and burger specials. Fridays, fill a growler or crowler with money left over for food. You know Victory’s classic brews and where to enjoy them.

Don’t Miss: Whatever’s in the Old Mill — now La Sponda

20 E. Lancaster Ave.

484-593-4488 / LaSponda.com

We’re pushovers for dining with a water view, so visiting the many restaurants in the historic mill along the Brandywine River is a given. Since 2021 that’s been La Sponda (meaning water’s edge), which survived Covid then Hurricane Ida and followed Firecreek, Barra Rosa and Milito’s restaurants. So, go ahead and take a seat at La Sponda’s long bar anchoring the cozy dining room accented with old stone walls and modern leather booths. Better yet, in warm weather, head for the creekside patio to enjoy fresh seafood and homemade pasta dishes. Happy Hour, weekdays, 4 to 6, is another reason to visit for meatballs, fried calamari, short rib egg rolls and more.

KENNETT SQUARE & CHADDS FORD

Morning: Hank’s Place

1625 Creek Rd., Chadds Ford

201 Birch St., Kennett Square 610-448-9988 / HanksPlaceChaddsFord.com

With roots as a 1950s hamburger stand, Hank’s became the gathering place for artists and characters known and unknown for decades. Tragically, Hurricane Ida devastated the Chadds Ford landmark lauded by the Washington Post and loved by the community. So, the eatery moved to Kennett Square, keeping art on the walls, fresh eggs on plates and blooms around the building. Today, the rebuilt restaurant has stilts at its Creek Road home. Grab a seat. Get smoked salmon omelets with cream cheese, red onion and capers or Hank’s Breakfast Sub with eggs, cheeses and meats including Lancaster ham — all favorites. Go for weekday business meetings or Saturday Belgian waffles with friends. Order up!

Brunch: Mendenhall Inn

323 Kennett Pk., Mendenhall 610-388-1181 / MendenhallInn.com

Mendenhall Inn’s meandering land and history involve notables: William Penn’s daughter, former President Richard Nixon’s ancestors, Mendenhall family members who used the land for a railroad and the Underground Railroad, Pierre du Pont and others. While all probably ate there, only after the barn became a restaurant around 1968 and the 70-room inn was added in the 1990s did it earn its reputation for divine Sunday brunch. Start with Champagne or mimosas. Continue with scrumptious food stations — chilled seafood, lobster bisque, antipasto, prime rib and custom omelets. Finish with a trip to the dessert buffet, where chocolate mousse and chocolate-dipped strawberries await. Or end with grand pizzazz — Bananas Foster flambé.

Noon: Giordano’s

633 E. Cypress St., Kennett Square 610-444-5733 / GiordanosKSQ.com

For over four decades, Giordano’s had been a family-owned and -operated hub of casual dining, helmed by the namesake family until 2022.

Pomod’oro Pizza & Italian Restaurant

Victory Brewing Company

La Sponda

When the Jamestown Hospitality Group bought the restaurant, they also got the traditional recipes and staff — think your favorites, plus more. For the kids, it’s chicken fingers, macaroni & cheese, hot dogs and the like. Meanwhile adult palates can enjoy a wide array of options, from the beloved classic Italian faves, plus new choices. From cheesesteak egg rolls, ahi tuna or Buffalo chicken dip to specialty sandwiches, such as turkey Reuben, crab cake or eggplant parm. Save room for dessert and the cheesecake.

Night: The Gables at Chadds Ford

423 Baltimore Pk., Chadds Ford

610-388-7700

TheGablesAtChaddsFord.com

I

n 1997, this Chadds Ford restaurant was first named The Gables, but it had been a local dining spot since the 1980s. In 2011, Ann and Dan Kolenick purchased it and have since received many awards, including for desserts, like first place in the 2015 Kennett Square Chocolate Lovers Festival for the chocolate banana cake that’s still on the menu. They’ve announced new menus coming soon, but we hope they’ll continue the favorites, like the local artisanal cheese board with truffle honey, marinated figs and candied walnuts, fried green tomatoes, roasted artichokes, crispy calamari, fettucine with local mushrooms, shrimp & grits and Kennett Square chicken. Also a popular spot for brunch and weddings.

Happy Hour: Chadds Ford Tavern

1400 Baltimore Pk., Chadds Ford

484-800-4084 / TheCFTavern.com

In 1736, John Chad established what would become Chadds Ford Tavern, and the legacy of hospitality continues. Nearly three centuries later, Philip and Kate Ferro purchased the tavern (along with several others in the area). Today, the tavern serves a popular Happy Hour, 4 to 6 p.m., seven days a week — Martini Mondays, Wing Wednesdays and the like. Beer, wine and cocktails are half off, and clams and oysters are a buck a shuck. For $8 enjoy French onion soup, pommes frites or a tavern wedge. For $13, there’s prime rib egg rolls, bacon shrimp, tavern wings or short rib fries. Stay for dinner and dessert. Chef Ferro recommends his bread puddings.

Don’t Miss: Talula’s Table

102 W. State St., Kennett Square

610-444-8255 / TalulasTable.com

We’ve been writing and bragging about Talula’s Table since it opened in 2007 as a bakery and gourmet grocery store with a killer cheese case. Owner Aimee Olexy soon started serving hyper-seasonal tasting dinners worth the

one-year wait for reservations at the Farm Table for up to 12 guests, then added the Nook Table in the kitchen for up to 8 ($125+, BYOB). She also expanded into Philadelphia with Talula’s Garden, The Love (with Starr Restaurants), but that’s another story. Saveur and Condé Nast Traveler wrote about the local gem we can visit for morning scones, lunch muffuletta sandwiches, everything-but-the-turkey takeout and so much more when we don’t have a dinner reservation there.

MALVERN

Morning: The Classic Diner

352 Lancaster Ave.

610-725-0515 / TheClassicDinerPA.com

Since 1995, The Classic Diner in Malvern has dished up classics, though not in an ordinary diner. From the lattes to jumbo lump crab egg platter or five stellar versions of eggs Benedict, the chef is always cooking up something special for breakfast or brunch. Avocado toast is enticing to see and delicious to eat. Even the spiced oatmeal is extraordinary, with currants, caramelized pears and whipped cream. Whatever you order, don’t miss their “Stickiest Buns.” The gooey icing, cinnamon and sweet swirls of warm, freshly-baked dough are enough to propel the Laziest Mary to get up out of bed and head to town.

Noon: Anthony’s Pizza & Italian Restaurant

127 W. King St.

610-647-7400 / AnthonysMalvern.com

In 1993, Anthony “Tony” Cataldo opened the Malvern borough BYOB with a passion for cooking that came from his Sicilian family. Thirty-one years later, a new owner, Anthony Natale, has renovated the restaurant, added a wine list and bar, but the eatery still serves up great Italian comfort food and pizza. Start hungry! Begin with pork poutine or fried eggplant that get high marks. Next, dip into the seven fishes risotto, pepperoni and cheese stromboli, big signature pizza pie or homemade pasta like Anthony’s nonna made. Live it up with dessert — indulge in cannoli and tiramisu so you don’t have to choose.

Night: Cedar Hollow Inn

2455 Yellow Springs Rd. 610-296-9006 / CedarHollowInn.com

Step into Cedar Hollow Inn at nightfall. Tuck into an alcove. Like a charming New England countryside tavern, it’s got a comfortable old-inn vibe, low lights, dinner and drinks worth the buggy or car drive from the neighborhood or beyond. The creativity of Culinary Institute of America-trained Chef Stephen Giuseppe en-

sures there’s something to please everyone in your group: wild mushroom soup and roasted duck with port wine and cranberry glacé, lemon butter and prosciutto with shrimp and grits or a piping hot cheese pizza. The quarter-century restaurant in a building that’s nearly two centuries old is fun for holidays, Eagles or Phillies game days and everydays.

Happy Hour: The Flying Pig

121 E. King St. 610-578-9208 / @TheFlyingPigSaloon

Roll up to the sign that the locals know — the Flying Pig Saloon. Whether you’re bellying up to the bar or grabbing a table, check the blackboard for what’s on tap. Since 1999 when a pig weathervane inspired the name of the gastropub, it’s been a laidback institution filled with pig décor soaring from the ceiling. Make it a “hoppy” hour with a good IPA. Try dark stout or new craft from a seemingly endless beer list. Chill out with a Jack Frost or other cocktail. Chow down a Barnyard sandwich, pulled pork quesadillas or acclaimed pork belly skewers with bourbon dipping sauce.

Don’t Miss: The General Warren

9 Old Lancaster Rd.

610-296-3637 / GeneralWarren.com

On snowy evenings, the smell of wood smoke draws you to the dining room. In warmer months, al fresco meals lure you to the terrace. Since 1745, the historic country inn has provided hospitality to Conestoga Wagon Trail travelers, the Lancaster Turnpike’s toll collectors and locals celebrating special occasions. Today under the leadership of Executive Chef Joshua Smith, fresh white tablecloths, white dishes and sparkling glassware are a canvas for exceptional food and drink. The General Warren is known for its snapper soup served with sherry and traditional beef Wellington — perfect puff pastry with filet mignon, country pâté and mushrooms. Save room for dessert. Pastry Chef Andy Sciarretta outdoes himself every time. Or stop by for a well-made drink at the bar, where experienced bartenders know their craft.

MEDIA

Morning: Court Diner & Restaurant

140 E. Baltimore Ave.

610-566-4403 / @MediaCourtDiner

When you walk through the doors of the Court Diner, you’ll find yourself transported back in time. Opened in 1965, the diner retains that old-school charm — warm wood tones, friendly faces, ample portions. Fill up on

breakfast faves all day long, like brioche French toast, fluffy pancakes, homemade waffles (with or without fried chicken) and eggs any style. Specialty omelets — Greek, western, chorizo, Florentine, lox — are served with home fries and toast, or build your own. For the millennials, there’s even avocado toast. Pair with your favorite drink — coffee, tea, cold brew, juice or a refreshing smoothie.

Brunch: La Belle Epoque

38 W. State St. 610-566-6808 / LaBelleBistro.com

For over 20 years, restaurateur Loïc Barnieu’s (Sterling Pig, Two Fourteen) first eatery has brought the cuisine of his native France to State Street. Though most know La Belle Epoque as a dinner destination, the charming wine bistro also serves brunch every day but Monday. Say bonjour to brunch with a French twist: quiche du jour, fresh-baked croissants, escargot and, of course, plenty of crepes — chicken, wild mushroom and fontina; basil, Brie and bacon; shrimp, crab and lobster with a white wine cream sauce. Complement your meal with a mimosa, bloody Mary or something off their comprehensive wine list — about half are French.

Noon: Pinocchio’s Restaurant

131 E. Baltimore Ave.

610-566-7767 / PinPizza.com

Media’s oldest restaurant and Delco’s first pizzeria, Pinocchio’s is the definition of an old favorite. This family-owned Italian spot, now in its third generation of management, has been serving up pies since 1955. Choose from hand-tossed, Sicilian and specialty pizzas — Philly cheesesteak, upside-down, Buffalo chicken. Or opt for lunchtime staples like hoagies, grinders, strombolis, wraps, burgers and dogs. Before you leave, drop by the award-winning Beer Garden To Go for over 1,000 varieties of craft beer, plus domestics and imports. Mix and match six-packs, or fill up a growler or crowler from 25 rotating taps — to drink later, of course.

Night: Fellini Cafe

106 W. State St.

610-892-7616 / FellinisCafe.com

Since opening in 2001, Fellini Cafe has become a State Street staple, perfect for a casual family dinner or special night out. Enjoy classic Italian fare at this inviting BYOB trattoria, complete with granite tables in cozy nooks, ivory Roman columns and hand-painted murals. Start your meal with complimentary bruschetta, then choose from an extensive menu of antipasti (calamari, mozzarella caprese), pasta (penne Bolognese, rigatoni alla vodka, fettucine alfredo) and entrees (chicken parmigiana, chicken piccata), and finish with something sweet (tiramisu, cannoli, gelato). Monday is Opera Night, featuring live performances — non-opera fans can request a table in the other dining room.

Night: Stephen’s on State

105 W. State St.

610-891-8900 / StephensOnState.com

If you’ve been to Stephen’s lately, you may have noticed it looks a bit different. The Italian American steakhouse, opened in 2003, got a makeover in November, with a redesigned interior featuring luxurious seating and contemporary décor. Though fear not, the iconic French doors opening out to the street and live music are here to stay. The menu also got a refresh, adding choices including a drunken cutlet in a vodka blush sauce, lobster Française, double-cut lamb chops, 18-ounce bone-in ribeye. New cocktails include a dirty blue martini, cherry vanilla whiskey sour, blackberry bourbon smash and salted caramel macchiato.

Pinocchio’s Restaurant

Fellini Cafe

Stephen’s on State

La Belle Epoque

Happy Hour: Sligo Irish Pub

113 W. State St. 610-566-5707 / SligoMedia.com

Though you’ll find Sligo in downtown Media, the pub evokes its namesake on the northwest coast of Ireland, home to W.B. Yeats. Since 1989, locals have flocked to Sligo for traditional Irish food (fish and chips, Irish beef stew, bangers and mash), live music and, of course, properly poured Guinness. “Make no mistake,” the website boasts, “you’ll find no finer Guinness pint in America!” Celebrate Happy Hour from 4:30 to 6:30 with $2 off drafts, $1 off bottles, $5 house wines and $5 snacks. Weekly specials include $5 Irish pints on Mondays, a burger and pint for $12 on Wednesdays, and $3 Bud Light bottles on Fridays. Sláinte!

Don’t Miss: The Towne House

117 Veterans Sq.

484-445-2041 / TowneHousePA.com

When D’Ignazio’s Towne House closed in 2015, you’d find many Delco locals waxing nostalgic, recounting 65 years of birthday dinners, wedding receptions and class reunions. All rejoiced when Irishman Brian McLaughlin revived the local landmark in 2020. The newand-improved Towne House is home to five dining rooms, each with its own menu and theme. Take your pick of over 300 whiskeys at The Shebeen, sip seasonal cocktails in Idlewild’s open-air courtyard, unwind at the speakeasy-inspired Colony Cocktail Club, host an event at the Towne Hall or dine at the farm-to-table Towne House — highlights include the overnight Guinness short ribs, bone marrow wagyu burger and shepherd’s pie. The Delco tradition was saved for future generations.

PHOENIXVILLE

Morning: G-Lodge Cafe

1371 Valley Forge Rd.

610-933-1646 / GLodgeCafe.com

G-Lodge Cafe was built in 1928 and became an indoor restaurant in the 1950s. In 2008, as the Filbert Restaurant, the G-Lodge appeared in “The Happening,” a box office hit (but critic’s dud). That said, a heartier breakfast can’t be found in County Lines country. Try the breakfast sandwiches — two eggs, cheese and prime rib, sausage, scrapple, ham, bacon or burger. Or threeegg omelets, waffles, pancakes or French toast. Not enough? If you’re really hungry, the G-Buster or the 222, combining virtually all the eggs, meats and cheese into a feast, should do the trick.

Noon: Go Straight to Happy Hour

There are so many great spots in Phoenixville, we suggest lunch at any one of them.

Night: Seven Stars Inn

263 Hoffecker Rd.

610-495-5205 / 7-Stars-Inn.com

T he original Chester County steakhouse, history reports it first fed travelers on Ridge Road in 1736 and served as George Washington’s meeting place, staging ground and gun powder factory during the Revolution. First called the Seven Stars Inn in 1804, it’s now widely known for its huge portions and outstanding service. Currently operated by the Canterino family, the restaurant’s prime rib weighs in around 2 pounds and its King’s Cut of filet mignon at over a pound. Hungry diners also come for other steaks, plus lobster, veal, duck, crab, oysters and more, so much more. A satisfying meal in a historic country inn.

Happy Hour: Molly Maguire’s Irish Restaurant & Pub

197 Bridge St.

610-933-9550

MollyMaguiresPhoenixville.com

Inspired by a 19th-century Irish group that fought against landlords and for tenants’ rights, the Molly Maguires were the subject of novels, stage plays and a 1970 movie starring Sean Connery. Since 2007, Molly Maguire’s Restaurant has offered up warm hospitality in an authentic Irish pub. Stop in for Happy Hour for $5 wines, $4 well mixers and $7 appetizers, such as colcannon potato balls or fried pickles. Plus daily specials, including $3 for a light draft on Mondays, margaritas for $5 on Tuesdays and live entertainment. Even brunch on weekends gets you a deal on an orange crush, bloody Mary or mimosa.

Happy Hour: Bistro on Bridge

212 Bridge St.

610-935-7141 / BistroOnBridge.com

Once a Woolworth’s in downtown Phoenixville, Bistro on Bridge has been transformed (and renovated again in 2018) and has drawn crowds since 2009. Try the second floor for fun arcade games, shuffleboard and fireplace. And for great Happy Hour vibes, get a drink from the VW bus on the patio (in season). Specials include $4 beers or $8 seasonal mules or sangria, a glass or wine, an orange crush or an old fashioned. And $6 gets you fries (sweet potato, truffle, regular), while $8 snags a Bavarian pretzel, risotto balls, or cauliflower or boneless wings. Don’t miss the beer bottle chandelier

The Towne House

Molly Maguire’s Irish Restaurant & Pub

The G-Lodge

Happy Hour: Fitzwater Station

264 Canal St.

610-933-1420 / FitzwaterStation.com

Start with some history here: notably Abel Fitzwater, known for heroic lifesaving efforts during the great flood of 1839. Later Fitzwater Station was a stop on the Underground Railway, and the tavern on the canal was a welcome stop for hard-drinking bargemen out of Philadelphia. When Hurricane Ida hit in 2021, the Fitz was again part of flood relief efforts. Today, share the legacy of hospitality and sit on the dog-friendly waterfront deck, watching wildlife, enjoying live music and outdoor movies. Get half off appetizers on Mondays and Fridays, on burgers on Wednesdays and on wings on Thursdays. Plus special prices on beer, wine and other drinks. The smell of barbecue is free.

Don’t Miss: Kimberton Inn

2105 Kimberton Rd., Kimberton 610-933-8148 / KimbertonInn.com

Built in 1796 and no longer offering overnight accommodations, the Kimberton Inn has nonetheless been the site of countless special occasion meals, from wedding celebrations to funeral lunches to anniversary dinners. From the large John Pierce painting of the old inn in the lobby, to the individual dining rooms with fireplaces and Windsor chairs, the atmosphere is quintessential Chester County. It’s the kind of place to order a Kimberton Manhattan before your lobster bisque and lamb chops, and perhaps try “Probably the Best Salad You’ll Ever Have.” In-house desserts include pecan pie and Key lime tart. Serious wine list and wine dinners, too. It’s a classic.

WAYNE

Morning: Minella’s Diner

320 Lancaster Ave.

610-687-1575 / MinellasDiner.com

Minella’s Diner has been feeding Devon Horse Show-goers, Villanova students and Main Line families for 50 years. The family-owned and -operated eatery now offers many options of diner classics and a few menu items you won’t see at others: Irish or Mexican coffee and a delightful caramel royale espresso concoction. Take a hefty appetite, park in ample space (a Main Line rarity) and enjoy their large portions: traditional or TOOZ (sausage link) eggs Benedict, steak and eggs, avocado or Greek omelets, or the “All the Way” bagel that has everything including Kalamata olives. Savor apple and blueberry muffins made on site.

Noon: Black Powder Tavern

1164 Valley Forge Rd.

610-293-9333 / BlackPowderTavern.com

Legend holds that George Washington and Lafayette met to wet their whistles at the tavern while secretly strategizing for an American Revolution win. Nearly three centuries later, business leaders find the historic 1745 tavern that has fed and watered stagecoach travelers and covertly stashed black powder ammunition is still the place for lunches where stuff happens. Tried and true traditions: a loaded pub plate appetizer for your wooden table, Big Ale Prime Burger on a pretzel bun if your preference is lunch by land or beer-battered cod with chips if by sea. Seal a deal with a raised glass of ale, cider or stout.

Tea: A Taste of Britain

502 W. Lancaster Ave.

610-971-0390 / ATOBritain.com

If you fancy a spot or a pot of tea and a scone, head to A Taste of Britain. Started in 1991 by an Englishwoman, the shop moved a few times before landing in 2009 at its current home in Eagle Village Shops, where their specialty is full afternoon tea: tiers of tea sandwiches, scones and sweet pastries plus choices of loose-leaf brewed tea. Classic sandwiches are spread with delicious cheese and chutney, egg salad and watercress, cream cheese and cucumber. Large “fruit” scones — with raisins — and clotted cream or lemon curd conjure memories of London, as do china cups of Earl Grey. A separate menu delights young princes or princesses. Take-home treats in the gift shop.

Night: Christopher’s: A Neighborhood Place

108 N. Wayne Ave.

610-687-6558

ChristophersANeighborhoodPlace.com

Chris and Molly Todd say “Welcome to Christopher’s!” Since 2001, their restaurant has served delicious farm-fresh meals for families, friends and colleagues, featuring friendly service, a complete bar with award-winning mixologists preparing specialty cocktails and a broad menu — including a strong kids’ menu — made with fresh local ingredients. Sandwiches, burgers, wraps, pasta, pizza, starters, soups, salads — it’s all there, together with tempting entrees like jambalaya, blackened scallops and chicken marsala. Scotch only from Scotland, bourbon only from Kentucky, tequila only from Mexico. It’s the kind of place families have been enjoying for ages. All good in this very happy neighborhood!

Bistro on Bridge

Black Powder Tavern

A Taste of Britain

Happy Hour: Teresa’s Next Door Bar

124 N. Wayne Ave.

610-293-9909 / Teresas-Cafe.com

Opened in 2007, the product of Chef/owner Andy Dickerson’s collaboration with friends and next door to the 1997 Teresa’s Cafe, Teresa’s Next Door was an instant success, mainly for its beers. Today, its Happy Hour continues to attract discerning fans with a simple menu. Try eggplant, mussels or prosciutto flatbreads, all priced at $6, then take a peek at its regular menu. And the beers — there are about 150 choices, with 24 on tap. It also offers over 100 varieties of Scotch and around 200 Irish and other whiskeys, bourbons and ryes. A Balvenie 21 Second Red Rose from Speyside will cost you $130. Better not spill any.

Don’t Miss: Hotel Wayne — now Rosalie

139 E. Lancaster Ave.

610-977-0600 / RosalieWayne.com

The Tudor Revival Wayne Hotel’s 100+ years included hosting notable restaurants, each with a distinctive ambiance. Restaurant Taquet, with its old-school Main Line, white-linen-tablecloth vibe from the last century. Then in 2009 the stylish black-and-white Paramour, described by one reviewer as the obvious set if “The Real Housewives of the Main Line” were filmed. The 2020 transformation involved rich colors and Italian soul food when the Fearless Restaurant Group opened Rosalie under Chef Merick Devine, serving Italian comfort food in an approachable restaurant. And through all the changes, we’re happy with a drink on the covered porch, overlooking Lancaster Ave.

OTHERS IN CHESTER & DELAWARE COUNTIES

Morning: Wawa Wawa.com

Stated in 1964, Wawa is PA’s largest private company and a major stop for folks starting their day. From 5 to 11 a.m., “Get Up & Get Started” at your local Wawa, offering an astounding variety of options: nine popular grab-and-go Sizzlis, 27 burritos and quesadillas, 23 breakfast hoagies, bagel sandwiches, breakfast bowls and even avocado toast. Choose biscuits, croissants, paninis and donuts, plus bacon, oatmeal and fruit cups. Hot, iced and cold brew coffee, hot chocolate, mango dragon fruit smoothies (and others) and energy drinks with a protein or energy boost. Order on the app, in store or for delivery.

Noon: Ron’s Orginal Bar & Grille

74 E. Uwchlan Ave., Exton 610-594-9900 / RonsOriginal.com

Founded in 1982, Ron’s has won many awards for its “unique, authentic and original” menu, including seven of our Best of the Best awards since 2011. Their lunch is a favorite, including a variety of specials: chicken chili, grilled Reuben, several pizzas and ovals (just ask), four wraps and five hot specialties on 12-inch rolls — meatballs, eggplant or sausage and peppers, for example. Any of Ron’s 15 hoagies is $2 off. Lunch specials — featured in their Instagram stories — are high-quality, real, healthy food. Everything is prepared from scratch, including imported Italian

flour, salad dressing and most of its appetizers. Organic eggs, local produce, antibiotic- and hormone-free meats. Authentically delicious.

Noon: Teikoku

5492 West Chester Pk., Newtown Square 610-644-8270 / TeikokuRestaurant.com

For more than 20 years now, fans of Japanese, Thai and Asian fusion cuisine have discovered lunch at Teikoku with delight. The lanterns, tatami room and separate seating areas provide a midday getaway from work for colleagues and friends to reenergize with good food and friendly service. Regulars give high praise for its sushi, sashimi, gyozas (steamed pork dumplings) and signature rolls. The Rainbow roll, a California with loads of seafood, is marvelous. And who could resist a Godzilla, including shrimp tempura, eel, strawberry and macadamia nuts? The Teikoku roll with shrimp, avocado, crispy tempura crunchies and more does its name proud.

Night: La Locanda Ristorante Italiano

4989 West Chester Pk., Newtown Square

610-353-7033 / LaLocandaPA.com

Mario Palumbi and Franco Stefanatto are Italian born. Franco trained in Italy and cooked internationally and at Philly’s Monte Carlo Living Room before opening La Locanda (meaning the inn) in 1997 with Mario. Combining Abruzzi and new world cuisines along with family recipes, the partners have shared their love of food, wine and celebration. Sample the list of spirits: several 15- and 21-year-old Scotches and bourbons. The wines are elegant and curated to accompany your strip steak, veal chop, double-cut

Ron’s Original Bar & Grille

Rosalie

Christopher’s: A Neighborhood Place

lamb chop or seafood selection — sea scallops, shrimp, branzino. And, of course, the pastas. Order the house specialty, Timballo di Teramo (crepe pasta, spinach omelet, tiny meatball, sauces). You won’t forget it!

Happy Hour: The Whip Tavern

1383 N. Chatham Rd., Coatesville 610-383-0600 / TheWhipTavern.com

Since the early 1900s, neighbors have galloped, driven wagons and steered SUVs across fields and country lanes to arrive at The Whip. The former home of wagon wheel, blacksmith and corner shops landed as a bar that transformed into a wellloved, horse-country British pub. Iconic Happy Hours start with its great beer menu. Walk in for a hazy IPA at the bar. Get bold with an Imperial by the fireplace. Reserve a table — dining room or creekside patio — for cask ale, stout and exclusive For Fox Sake cider. Lift your glass to the food: authentic bangers and mash, shepherd’s pie or small plates of crispy Brussels sprouts or Scotch eggs. Cheers!

Don’t Miss: Bloom Southern Kitchen

123 Pottstown Pk., Chester Springs 484-359-4144 / BloomSouthernKitchen.com

T he Old Eagle Tavern, built in 1702, rebuilt in 1799, situated at the intersection of Pottstown Pike and Little Conestoga Road, evolved from a stop for weary travelers, to a hangout for outlaws, to a modern watering hole for locals. In the 20th century, it was the Eagle Tavern for many years, then Eagle Tavern & Taphouse when owned by a Victory Brewing alum, before flowers were painted on the exterior and it morphed into Bloom Southern Kitchen in 2020. The current menu is bursting with Southern and Creole classics — hush puppies, jambalaya, stellar fried

chicken and waffles. The bar is deep in bourbon. Southern vibes in northern Chester County.

MORE ON THE MAIN LINE

Morning: Nudy’s Café

14 locations

NudysCafes.com

Mornings are a little sunnier because of Nudy’s. With locations all over the county, a favorite is the one in a charming old home in Wayne. There are plenty of traditional breakfast choices, including a kitchen’s worth of mouth-watering cake and bread French toast. Grab an egg and cheese sandwich and excellent cup of coffee while waiting for the train to pull in at Strafford. Or score a seat at an umbrella table on the patio to treat yourself and a friend to a leisurely stack of pancakes — even a gluten-free option dusted with confectioners’ sugar — or Ahi Florentine Benedict.

Noon: Dixie Picnic

215 Lancaster Ave., Malvern 484-320-8024 / DixiePicnic.com

Started as a seasonal restaurant in Ocean City in 2006, Dixie Picnic moved to its current yearround location in the Lincoln Court Shopping Center in Malvern in 2009 and fans of homemade comfort food celebrated. The beloved box lunch menu was inspired by picnics with owner Tracey Deschaine’s Southern relatives. Imagine a perfect lunch with a sandwich featuring fresh meat roasted in house on homemade bread, a small side dish, an unexpected deviled egg, plus a signature dessert of an upcake — an upside-down cupcake frosted on the top and all around the sides. Pride and care are in every bite.

Night: Nectar

1091 Lancaster Ave., Berwyn 610-725-9000 / TasteNectar.com

The late Patrick Feury began Nectar with the purpose of melding French and Asian cuisines. Celebrating its 20th anniversary last year, this stylish space with the big Buddha tapestry has been a culinary success story and place to mark special occasions without going into the city. Using the freshest, sustainable meats, seafood, poultry and produce, Executive Chef Kenny Huang now leads the culinary team. The restaurant serves about a dozen sushi, sashimi and specialty rolls. Its main courses include such choices as moo shu pork as well as rack of lamb, complemented with lo mein and rice. Desserts range from New York cheesecake to wonton cannoli and yuzu sorbet. Plus there’s an outstanding bar menu: “The list is long. But distinguished.”

Night: Trattoria San Nicola

4 Manor Rd., Paoli

610-695-8990 / SanNicola.net

Named for the patron saint of Bari, Italy, where Chef Vito Giannandrea was born and grew up, San Nicola is a longtime favorite for old-world Italian classics — in fact, years ago they held Opera Dinners there. Starting his first restaurant in 1995 and moving to the current location in 2004, Chef Giannandrea has served up authentic Italian dishes, now amidst gorgeous hand-painted murals in a villa-like setting. So many choices! Start with a cold or hot antipasti or insalata choices. Follow with ravioli, lasagna, tortellini and cannelloni from the pasta menu. Grilled salmon, shrimp, scallops or sautéed veal or chicken, for pesci or carne … But save room for dolci — doppia mousse is a major fave.

Bloom Southern Kitchen

Dixie Picnic

Nectar

Happy Hour: Roache & O’Brien

560 Lancaster Ave., Haverford 610-527-6308 / @RoacheAndOBrien

Roache and O’Brien has been around for 92 years, earning a reputation as a welcoming dive bar, complete with a dartboard, jukebox and super-friendly bartenders. Sadly, Franny O’Brien, who ran the place for half a century, died in 2022. But the bar found a new owner, Dan Clark, who operates a string of restaurants in Bryn Mawr (new Carina Sorella), Philadelphia and New Jersey. Roache & O’Brien had a loyal following, especially for its burgers, and Clark is building on that — adding a few new features, like wings and larger TVs — without disturbing the longtime clients. So far, he’s been successful. See if you agree.

Happy Hour: The Berwyn Tavern

625 Lancaster Ave., Berwyn 610-889-9352 / BerwynTavern.net

Shoot pool, play bingo or Quizzo, listen to music or watch the game on a huge screen — you go to the Berwyn Tavern to relax. It serves outstanding onion soup, smokes its own meats and makes its own fresh salads and soups. Onion rings, pot stickers, pierogies, Southwest egg rolls to start. Next, five kinds of fries, six salads, cheesesteaks, burgers, grilled chicken and a host of specialty sandwiches, including fried chicken, barbecue pork and French dip. Happy Hour and specials every day. Lounge on the deck, weather permitting. It’s by no means an ordinary bar.

Don’t Miss: Hymie’s Deli

342 Montgomery Ave., Merion 610-668-3354 / Hymies.com

No less than Mashed.com, representing 25 million monthly food-loving readers, proclaimed “the tasty and massive Reubens at Hymie’s are some of the best in the business” in its recent national review. But we already knew that. For 60+ years Hymie’s has been satisfying uber-demanding Main Liners with New Yorkstyle deli delights and comfort food, besting Murray’s Deli less than 500 feet away, across the street. Seating almost 100, this institution has all your deli-licious favorites — from chopped liver to knishes to cheesecake plus a major pickle bar. Head there when your soul needs chicken soup.

WEST CHESTER

Morning: DK Diner 609

Opened in 1952, the chrome and teal DK Diner has anchored West Chester’s eastern gateway for nearly three-quarters of a century with a friendly smile and a hot cup of coffee. Pull open the glass front door and grab a seat at the counter or slide into a vinyl booth. Prepare to discuss the weather or the Eagles’ season while you oscillate between the stack of blueberry hotcakes and the homemade creamed chipped beef. Before you slide out and into the rest of your bustling day, settle your bill and leave a tip on the table for the trouble — both in cash, please.

Morning: Market Street Grill

6 W. Market St.

610-429-5328 / TheMarketStreetGrill.com

The Greco family has been serving breakfast and lunch to hungry West Chester residents for more than 20 years now, and yet, they still manage to cue a line on Sunday mornings. Relying on a combination of one-of-a-kind signature dishes and fun daily specials, they’ve earned their reputation as among the best around. If you’re out past brunch, check out their hot sandwich lineup. Specialties like the chicken panini or the andouille and chorizo stuffed Liam will leave you glad you spent that extra hour in bed. Have a hankering for their famous sausage gravy? No worries. Breakfast is served all day.

Noon: Penn’s Table Restaurant

100 W. Gay St.

610-696-0677 / @PennsTableRestaurant

You won’t find limit-pushing or trendy concoctions at Penn’s Table. There are no hot honey sandwiches or “chickles” (pickles coated in melted cheddar cheese). No green juices or butter espressos either. But not every meal needs to be a foodie challenge. For those days when comfort and familiarity best new and novel, head over to the Gay Street mainstay that’s been serving lunch classics for nearly 50 years. The egg salad is on point, the “Best Reuben in Town” won’t do you wrong, and if you get the chance (it’s seasonal), order the Goshen Road Roast Beef with a black & white shake. Yum.

Noon: Limoncello Ristorante

9 N. Walnut St.

610-436-6230 / LimoncelloRestaurant.com

Each Limoncello entrance feels like you are 20 minutes late to an epic family dinner. Hostesses dance by, the chatter is on high while temping platters of food buzz right under your nose. For nearly two decades, the Mingrino family has greeted residents and visitors to their bustling

The Berwyn Tavern

Market Street Grill

Hymie’s Deli

North Walnut Street establishment with their favorite Sicilian family recipes. If you can’t make it over for dinner, don’t fret, Limoncello’s lunch is a delight. Served Tuesday through Sunday from 11:30 a.m. to 3 p.m., no need to wait until the end of the day for favorites like Maria’s meatballs or the penne alla vodka.

Night: The Original Spence Cafe

131 N. High St.

610-918-1272 / Spence.cafe

For over a century, there’s been a through line to West Chester dining — the Spence Cafe. In 1896, the Spence family swung open the doors on Gay Street’s Spence’s Central Cafe and Restaurant, and for many years the cafe was a popular community gathering place. But times and tastes changed, and the borough went Spence-less until acclaimed chef Andrew Patton opened his Spence Cafe on Gay Street in 1996. He repeated his restaurant concept another time or two before settling comfortably into his current North High Street BYOB. If you have not yet been, grab a special bottle of wine and order the spring lamb ravioli or always-popular seafood special, and get ready for a memorable meal.

Night: Teca

38 E. Gay St.

610-738-8244 / TecaRestaurants.com

In 2002, West Chester’s dining revitalization was in its infancy. It was a time ripe for innovation. And exactly what owners Roberto Guadagnini and his father had in mind — an old-world Italian dining experience with upscale surroundings in the heart of West Chester. The original location sat only 25 for dinner, but the food was excel-

lent, the vibes welcoming, and the wine flowing. Over time Teca earned its reputation as the town’s Friday night go-to. In 2007, the Guadagninis purchased the old firehouse and expanded. Now nearly two decades later, Teca continues to beckon friends and strangers around a seasonal flatbread and good bottles of wine.

Night: The Mediterranean Restaurant & Bakery

150 W. Gay St.

610-431-7074 / TheMedWCPA.com

Each year on the first weekend of October, Margaret and Joe Andraos celebrate the anniversary of the day they took the plunge and opened The Mediterranean. They toyed with the idea of opening a pizza place, but couldn’t find the right space. Instead, they fell in love with 150 West Gay Street and cooking together. They blended her Italian heritage with his Lebanese roots and crafted the basis for their ever-changing menu. That was 1997. To this day, anytime you tuck into the charming Gay Street BYOB, you can expect fresh seafood, handcrafted pastas and grass-fed meats cooked in cold-pressed oils — healthy and delicious — just as Margaret and Joe intended.

Night: Kooma Asian Fusion & Sushi Bar

123 N. Church St.

610-430-8980 / KoomaFusion.com

By 2002, the West Chester dining scene was starting to form, but in those early days, most dishes were Italian and the drinks were beer. Initially opening on Gay Street in 2002, Kooma saw the opportunity to do something different.

Instead of heavy plates of pasta and pints of lager, they lightened and brightened things up with an Asian-fusion menu, solid sushi offerings and a cocktail menu full of candy-colored “‘tinis.” It quickly became a hit. In 2013, Kooma relocated to its larger space on Church Street. Today a modern, neon-dotted interior and an expansive bar continue to complement a fun, vibrant menu

Happy Hour: Iron Hill Brewery

3 W. Gay St.

610-738-9600 / IronHillBrewery.com

Aquarter century ago, Iron Hill owners Kevin Finn, Mark Edelson and Kevin Davies signed a lease for the old Woolworth building in the heart of downtown West Chester and launched a dining revitalization — perhaps, fittingly, launched with a draft of beer. The significance of the Gay and High Street corner goes back before the brewpub, before the Woolworth’s, back to 1777, when it was home to a small schoolhouse converted to a hospital treating wounded from the Battle of Brandywine. While the purposes differed, the corner’s commitment to community has remained the same. Today Iron Hill has built a reputation for delivering on that “all are welcome” environment with a versatile menu, casual vibe and rotating selection of 86 award-winning beers.

Happy Hour: Kildare’s Irish Pub

18 W. Gay St.

610-431-0770 / KildaresPubWC.com

When Kildare’s opened in 2003, it brought a little bit of Ireland to the borough — literally. The bar that serves as the heart of the establishment was designed and built overseas,

Limoncello Ristorante

Kooma Asian Fusion & Sushi Bar

The Original Spence Cafe

then shipped stateside and installed at 18 West Gay Street. Irish pubs are known for their friendly, casual atmospheres, and Kildare’s delivers. Guinness is always on tap and a Premiere League match on the telly. Stay for the conversation and 10 of their famous whiskey BBQ wings. Just be sure to slip out by 10 p.m. when the college crowd starts to take over.

Happy Hour: Ryan’s Pub

124 W. Gay St.

610-344-3934 / Ryans-Pub.com

Like many establishments that have found longevity in West Chester, Ryan’s Pub is a family affair. But, unlike most families here, the Ryans weren’t in the restaurant business — they were in the bar business. Since the turn of the 20th century, there’s been a Ryan behind a bar in the area. West Chester joined the tradition in 2002 when Pat and Paul Ryan opened Ryan’s Pub. They envisioned a lively tavern with high-quality food and drinks. Now, more than two decades and significant competition later, the pub remains a popular hangout and a testament to the Ryan family name, now in its fourth generation of barmen.

College Bar: Jake’s Bar

549 S. Matlack St.

610-431-3900 / @JakesBarWestChester

Jake’s Bar has been a mainstay of the West Chester University college experience since before West Chester became a university. The family-owned establishment on South Matlack Street was taken over entirely by Orazio “Jake” Nastase after his sister’s death in 1975. Under his management, the bar leaned into its signature draws — cheap beer, acerbic bartenders, cramped seating, sticky floors and good times. Although

Jake passed in 2017, his pub remains your classic college bar, one of the best around according to Barstool Sports. Stop by anytime to relive your college days or chat with the “old-head” regulars over a $2 pour.

Town Bar: Jitters

146 W. Gay St.

610-696-0427 / Jitters-WC.com

Narrow and deep, Jitters has sat on the west side of Gay Street for the last 25 years, building its reputation as the place the locals go, and sometimes the students, the occasional passerby and, when in town, a TV star or two. In other words, it’s your quintessential townie bar. The focus is not on ambiance, frills or fancy menu items (except maybe in the “Florida Room”). Instead, you come here to cheer on the Eagles (Sixers, Flyers or Phillies) surrounded by fellow fans. You come for a modest-price drink and the company you’ll keep. You come for the jukebox and a night you won’t soon forget.

Don’t Miss: Chester County

Restaurant Festival

West-Chester.com/139/Parks-Recreation

Every second Sunday of September, thousands of visitors descend on Gay Street ready to enjoy the fall sunshine, some live music and a beer at the beer garden. But mainly they’re there to eat. More than 50 food vendors representing local restaurants, independent food artisans and the area’s most popular food trucks all pack the street for the borough’s biggest event. The menus are meant to encourage tasting. Small bites of this and that. A trio of barbecue ribs, a freshly fried egg roll or maybe a handmade macaroon? For the last 45 years, West Chester has warmly welcomed the county to join it in a culinary feast.

Don’t Miss: West Chester Chili Cook-Off

WestChesterChiliCookOff.com

If the Restaurant Festival is about trying a bit of everything, the Chili Cook-Off is about eating lots of chili. Restaurants, home cooks and nonprofits are all invited to break out the family recipes and craft their best batch of beans and beef for 10,000 fans. Tops in each category win a cash prize and, more importantly, bragging rights for the year. For 21 years, the West Chester Rotary Club hosted this popular fall fundraiser. In 2024 the baton was passed to a nonprofit food brokerage firm, Fiorenza’s Food for Friends (F4). All that leftover chili — if there ever is any — won’t go to waste. And the tradition continues!

DELAWARE

Morning: Centreville Place

5800 Kennett Pk., Centreville 302-777-4911 / CentrevillePlace.com

For years, Susan Teiser ran the Centerville Café in a 200-year-old house, offering breakfast all day. High ceilings, comfy furniture, a long wooden table, quiet diners sipping coffee, reading the news: it seemed like home. When Susan retired in 2022, Elizabeth and Vince Moro took over and changed little, updating only incrementally. Centerville Place (new name) still features breakfasts, though until noon. Try the Eddy (breakfast sandwich), Lucy (omelet) or Sammy (smoked salmon and cream cheese), Parisian (toasted baguette, choice of meats) or Mona Lisa (cheese, tomatoes, basil on sourdough). More options: quiche, oatmeal, granola parfait and, of course, avocado toast. Plenty of coffee choices, including French press.

Jake’s Bar

West Chester Chili Cook-Off Jitters

Noon: Buckley’s Tavern

5812 Kennett Pk., Centreville 302-656-9776 / BuckleysTavern.com

Buckley’s has been a local institution for decades. The building with the wrapround porch, cozy fireplace and bar has known families, stagecoach travelers, ice cream fans and hungry patrons since 1817. In 1951, Dennis Buckley bought it and gave it his name, and since 2012, Tom Hannum, CIA grad and former Hotel du Pont chef, has helmed the kitchen. For years, restaurant-goers (some wearing PJs on Sundays) have flocked for lunch: cream of mushroom or Thai noodle soup with a zing, Buckley’s burgers, crab cakes and salmon. Plus comfort food faves of pot pie or penne with vodka sauce. Scoop up cobbler with local ice cream to fit that old-time tavern ambiance.

Night: Krazy Kat’s Restaurant

582 Montchanin Rd., Montchanin 302-888-4200 / KrazyKatsDE.com

Located by the historic Inn at Montchanin Village and housed in the former blacksmith shop, Krazy Kat’s opened in 1996 and is known for its eclectic, locally sourced farm-to-table cuisine, its tiger-print chairs and fanciful portraits of dogs and cats, some dressed in military outfits. It’s the kind of restaurant to start with oysters, crab bisque, foie gras and end with crème brûlée. There are posted special menus but the center cut filet, braised Buffalo short rib and pork osso buco are tempting. Dine on a Saturday, stay at the inn and return for a sublime Sunday brunch.

Night: Columbus Inn

2216 Pennsylvania Ave., Wilmington 302-571-1492 / ColumbusInn.net

The building opened in 1798 as a bakery, then a tavern until 1849, when it became the Columbus Inn. In the 1950s, it hosted actors, athletes and businessmen as Wilmington’s social hub. Sadly, it went into a decline and was shuttered for years. But then in 2010, it was bought by the Capano family and began a new life. Recast as a lively place where the old guard and new can meet, it’s again become a popular dining destination. Chef Ross Essner describes the current contemporary American menu with signature dishes as “fiercely seasonal.” Appetizers are creative — red wine braised octopus, arrogant cauliflower. Steaks, superbly juicy. Crab cakes, shrimp, lobster and other seafoods, exceptional. Plus the wine and cocktail list will make it memorable.

Don’t

Miss: The Hotel du Pont

— now Le Cavalier

42 W. 11th St., Wilmington

302-594-3154 / LeCavalierDE.com

In 1913, the Hotel du Pont began serving up grandeur to VIPs and food afficionados who arrived by auto, foot or horseback. The luxurious dining room, originally the Green Room, became Le Cavalier in 2020 with a nod to early and recent equestrians. Le Cav still offers fine dining in sumptuous surroundings from a past era — wood paneling, exquisite ceiling and piano on the balcony to keep people returning with the next generations to this Wilmington institution. Menus showcase halibut with saffron crema, filet mignon with hints of truffle plus bistro fare. And there are new features to enjoy. Fridays host afternoon tea and Sundays brunch with a martini and Le Cheeseburger with aioli, caramelized onion on brioche. Enjoy “anyday” oysters at the bar and profiteroles at dessert. Just soak in the history, and catch a show at the theater at the hotel.

LANCASTER COUNTY

Shady Maple Smorgasbord

1324 Main St., East Earl 800-238-7363 / Shady-Maple.com

Afixture for 50+ years, Shady Maple is best known for its smorgasbord — the largest buffet in the U.S. with over 200 feet of hand-prepared dishes. It’s where you go when you visit Lancaster County, although some fans go weekly. One Redditor called it a “hysterically awesome glutton’s paradise,” but Business Insider extolled its longevity in the face of buffet chains biting the dust. Their secrets: lots of choices, low prices and fresh ingredients with quick turnover. Serving 1.2 million/ year for all-you-can-eat breakfast, lunch and dinner. Yes, you’ll find whoopie pies and scrapple, along with prime rib, fried chicken and even a salad bar. Some prefer to skip the buffet and head for the grocery store and gift shop. ©

Centreville Place Le Cavalier Columbus Inn

PHOTO CREDIT: STUART GOLDENBERG, COURTESY OF GWCVB

Shady Maple Smorgasbord

New Shoots

 West Chester’s Artillery Brewing plans its latest location in Pottstown. Go for a glass of war-themed beer — from the Fighting Quaker to the Patriot. Food and cocktails, too. 305 E. High St.

 The bucolic Bierhaul Farmhouse in Thornton now has a branch in downtown West Chester. Bierhaul Townhouse has a friendly bar downstairs and a family-friendly second floor with beer garden. 15 N. Walnut St

 Yes, it’s a chain, but the Chicken Guy! (as in Guy Fieri) that opened in the KOP food court is the dream of Philly native Kevin Cooper, who won the right by winning “Guy’s Chance of a Lifetime.” KOP Food Ct.

When local restaurants open new locations, that’s a clear sign of a vibrant dining scene. And we’ve watched about a dozen expand and grow this past year. Here are a few notable additional places to enjoy some of your favorite food and drinks.

 A more local chain (flagship in Lansdowne), Crisp Chik’n brings spicy, hot goodness and the Delco sandwich (American cheese, fried onions, Dijon mustard, pretzel bun) to West Chester. 124 E. Market St.

 Beloved Berwyn spot Handel’s Homemade Ice Cream opened in Downingtown last summer, so it may be old news that the 47 flavors are available there and at over 100 other locations nationally for when you scream for ice cream. 520 E. Lancaster Ave.

 Madi’s on a Roll made the jump from just farmers markets to a brick-and-mortar location in Exton a while ago and now expanded to Phoenixville. More hand-rolled specialty

egg rolls brimming with flavor (Big Dill, Gobbler) to sample, share and savor. 313 Bridge St.

 Just a short jump for Malvern Buttery from its longtime East King Street location to the SEPTA station, where its new branch became The Buttery Cafe. Great way to start your commute! 13 W. King St.

 Although the name is different, Aldo’s Restaurant & Grill, which styles itself as serving American and Italian cuisines, has close ties to the popular Olive Tree Grills in Paoli and Broomall. Just look at the photo of the Greek salad on the menu. 104 Turner Ln., West Chester

Artillery Brewing

Crisp Chik’n

White Dog Café

The Buttery Cafe

Madi’s on a Roll

Bierhaul Townhouse

 With locations in Marlton, NJ and Ardmore, OSushi continued its march west, to Wayne, bringing fresh, beautifully presented sushi, specialty rolls and Japanese entrees closer. BYOB. 613 W. Lancaster Ave.

 West Chester fave Taco Mar expanded to Downingtown in 2023, then to Malvern in 2024, with more places to enjoy flavors from Mexico — burrito bar, taco stand or Baja grill. 48 W. Lancaster Ave.; 189 Lancaster Ave.

Coming Soon

Jolene’s. In the former Spence space, 3 West Hospitality plans an upscale, yet inviting French-influenced menu and strong wine program serving 130. The first serious French spot since Gilmore’s closed in 2012. 29 E. Gay St. JolenesWC.com

West Chester Seafood Kitchen. Next door to Jolene’s and within the new Hotel Indigo comes a modern, seafood-focused restaurant featuring regional seafood classics, raw bar, hand-rolled sushi, pairing with craft beer, cocktails. Will provide room service to the hotel. Started hiring in December. 39 E. Gay St. WCSeafoodKitchen.com

Bier and Loathing. A retro arcade bar — barcade? — in the former Sterling Pig space. Pool tables, beer, tiki cocktails and more in an “adult fun emporium.” From Bierhaul folks.113 W. Market St. @BierAndLoathingBar

LaScala’s Fire. We thought they were opening in West Chester in 2023, although they did add a location in Newtown Square. Look for their Italian fare at the busy plaza on Gay St. 44 W. Gay St. LaScalasFire.com

Dim Sum Taste. Media’s had two dim sum spots for years, so it’s about time West Chester got its own (Laurento’s Formal Wear spot). Look forward to dainty Chinese dumplings with a variety of fillings — pork to veggie — to share at brunch or any time. 127 W. Gay St.

Mino Sushi & Ramen. New life is planned for the former Starbucks/ Kung Fu Tea spot on a busy West Chester corner (sister location in

 How many times have we written about the White Dog Café at the Vicker’s Tavern location? Luckily it was worth the wait. Sustainable dining in the renovated tavern with multiple dining rooms with plenty of dog accents.. 181 Gordon Dr., Exton

The signs are all over West Chester, promising more dining options in the borough — some long awaited, others recently appearing on social media. Stay tuned for even more good food!

Malvern). Here’s hoping they serve up the same fresh sushi, sashimi and other traditional Japanese dishes 2 W. Gay St. MinoSushi.com

Oishii. Yet another ramen, sushi, dim sum and bubble tea spot for West Chester. This one in the former Boston Market (site of a December fire), way to the east on Gay Street. There’s an Oishii location in Philly with sushi, ramen, plus bento boxes, hibachi dinners. 726 E. Gay St. ©

OSushi Handel’s Homemade Ice Cream

Mino Sushi & Ramen

Celebrating Celebrating 70 YEARS

Dining Guide 2025

PENNSYLVANIA

Berwyn

H The Berwyn Tavern

625 Lancaster Ave.

610- 889-9352; BerwynTavern.net

H Nectar

1091 Lancaster Ave.

610-725-9000; TasteNectar.com

Birchrunville

H R Birchrunville Cafe 1403 Hollow Rd.

Our guide to great local dining. Be sure to check websites before venturing out to check hours and other information.

SOME OF OUR FAVORITES

Liberty Union Bar and Grill

325 Simpson Dr. Also in Kimberton. 484-359-4061; LibertyUnionBar.com

Limoncello Ristorante

499 W. Uwchlan Ave. Also in West Chester. 610-524-3112; LimoncelloRestaurant.com

Revival Pizza Pub

240 Windgate Dr., Ste. A7 610-947-0999; RevivalPizzaPub.com

H R White Dog Cafe

181 Gordon Dr. Plus other locations. 610-827-9000; WhiteDog.com/ChesterSprings

Green Street Grill

150 E. Pennsylvania Ave. 610-873-1700; GreenStGrill.com

See Market Street Grill in West Chester

Serving breakfast and brunch to the West Chester and Downingtown area. Signature breakfasts include everything from smoked salmon to spicy sausage, a breakfast burrito and more. Plus breakfast staples like eggs any way you choose, French toast, waffles, pancakes — all cooked to perfection — as well as hot sandwiches and wraps and eggs Benedict served seven ways.

H La Sponda

20 E. Lancaster Ave.

610-827-9002; BirchrunvilleStoreCafe.com

Bryn Mawr

H Carina Sorella

866 W. Lancaster Ave.

610-596-9166; CarinaSorella.com

H Il Fiore

915 Lancaster Ave.

484-380-2059; IlFiorePHL.com

Chadds Ford

R Brandywine Prime

1617 Baltimore Pk. (Rts. 1 & 100)

610-388-8088; BrandywinePrime.com

H Chadds Ford Tavern

1400 Baltimore Pk.

484-800-4084; TheCFTavern.com

H R The Gables at Chadds Ford 423 Baltimore Pk.

610-388-7700; TheGablesAtChaddsFord.com

Chester Springs

H R Bloom Southern Kitchen 123 Pottstown Pk.

484-359-4144; BloomSouthernKitchen.com

Coatesville

R Stottsville Inn Restaurant, Hotel & Bar 3512 Strasburg Rd. 484-718-5121; StottsvilleInn.com

The Iron Eagle on Lincoln Bar & Grille 143 Lincoln Hwy. E. 610-400-4407; IronEagleOnLincoln.com

Devon

Pizzeria Vetri

138 W. Lancaster Ave. 484-207-6663; PizzeriaVetri.com

Terrain Café

138 W. Lancaster Ave. Also in Glen Mills. 610-590-4675; ShopTerrain.com/Devon-Restaurant

Downingtown

H The Coffee Cup

117 E. Lancaster Ave. 610-269-9336; TheCoffeeCupOnline.com

H Downingtown Diner

81 W. Lancaster Ave. 610-873-4545; DTownDiner.com

484-593-4488; LaSponda.com

H The Noble Goat

200 River Station Blvd. 484-364-4369; NobleGoatDowningtown.com

H Pomod’oro Pizza & Italian Restaurant

200 Chestnut St. 610-873-0405; PomodoroDowningtown.com

Station Taproom

207 W. Lancaster Ave.

484-593-0560; StationTaproom.com

H Thorndale Inn

430 Bondsville Rd.

610-269-5455; ThorndaleInn.com

H Victory Brewing Company

420 Acorn Ln. 610-873-0881; VictoryBeer.com

Exton

Appetites on Main

Main Street at Exton, 286 Main St. 610-594-2030; AppetitesOnMain.com

Newly renovated and serving casual American comfort food at a good value in a sports bar and taproom atmosphere, with 16 taps, over 30 bottles/

cans and over 20 huge TVs. In warmer months, enjoy the open-air, pet-friendly outdoor patio. Happy Hour, Mon–Fri, 3 to 6, discounted drinks and appetizers. Dine-in, takeout, delivery, online ordering. Mon–Thurs, 11:30 to 12 am; Fri–Sat, 11 to 1 am; Sun, 11 to 12 am. Full menu until 12 am. Weekly entertainment.

ChopHouse Grille

301 N. Pottstown Pk.

484-875-6700; ChopHouseGrille.com

R Duling-Kurtz House & Country Inn

146 S. Whitford Rd.

610-524-1830; DulingKurtz.com

H Gentili’s Pizza & Steaks

318 Lincoln Hwy. E.

610-477-7747; GentilisPizza.com

Iron Hill Brewery TapHouse

260 Eagleview Blvd.

484-874-2897; IronHillBrewery.com/Exton-PA

H Nudy’s Café

420 W. Lincoln Hwy. Plus other locations. 610-524-1508; NudysCafes.com

H Ron’s Original Bar & Grille

74 E. Uwchlan Ave. (Rt. 113) 610-594-9900; RonsOriginal.com

Serving real food, for the health of it. Delicious meals prepared from scratch, on site daily, with all natural ingredients and now seed oil free. American/Italian cuisine with something for everyone. Open everyday at 11 am. Dine-in, takeout, delivery and catering. Order online or call.

R VK Brewing Co. & Eatery

693 Lincoln Hwy. E. 484-873-3199; VKBrewing.com

Eagleview Town Center Restaurant Row

Bluefin Eagleview

555 Wellington Sq. 610-458-3234; BluefinEagleview.com

Brickside Grille

540 Wellington Sq. 610-321-1600; BricksideGrille.com

Persis Indian Grill

541 Wellington Sq. 484-341-8445; PersisExton.com

Mama Wong

268 Eagleview Blvd.

484-713-8888; BestMamaWong.com

Suburban Restaurant & Beer Garden

570 Wellington Sq.

610-458-2337; SuburbanBG.com

East Earl

H Shady Maple Smorgasbord

1324 Main St.

800-238-7363; Shady-Maple.com

Glen Mills

Harvest Seasonal Grill & Wine Bar 549 Wilmington-West Chester Pk. 610-358-1005; HarvestSeasonalGrill.com

H Taste & Sea 1810 Wilmington Pk., Ste. 1 484-800-8331; TasteSea.com

Terrain Café

914 Baltimore Pk. Also in Devon. 610-459-6030; ShopTerrain.com/Glen-MillsRestaurant

White Dog Café

981 Baltimore Pk. Plus other locations. 610-822-2100; WhiteDog.com/GlenMills

Haverford

H Roache & O’Brien

560 Lancaster Ave. 610-527-6308; @RoacheAndOBrien

Kennett Square

H 1906 & The Fountain Room at Longwood Gardens 1001 Longwood Rd. 610-388-1000; LongwoodGardens.org/Dine

H Giordano’s

633 E. Cypress St. 610-444-5733; GiordanosKSQ.com

R Grain Craft Bar + Kitchen 108 W. State St. 610-444-7232; MeetAtGrain.com

H Hangry Bear Creamery

660 E. Cypress St., Ste. 101 610-744-2722; HangryBearCreamery.com

“Inspired by Creativity & Fueled by Hunger,” Hangry Bear Creamery is not your average ice cream shop. Owned and operated by Melinda and Erick Shaw, Hangry Bear combines passion

for food science and a family-friendly atmosphere to offer a unique, hands-on ice cream making experience. Open year round, Hangry Bear serves ice cream, lunch, dinner, brunch, coffee and adult beverages. Coming this spring — the Hangry Bear Ice Cream Truck!

H Hank's Place

201 Birch St.

Moving soon to 1625 Creek Rd., Chadds Ford 610-448-9988; HanksPlaceChaddsFord.com

Hearth Kitchen

Shoppes at Longwood Village, 847 E. Baltimore Pk. 484-732-8320; HearthKennettSquare.com

La Verona

114 E. State St. 610-444-2244; LaVeronaPA.com

Using only the finest and freshest ingredients, highlighting the northern region of Italy, La Verona is committed to making your meal a memorable one, with professional service in a warm, welcoming social atmosphere. Whether you’re looking for an intimate dinner with friends or planning a celebration, this is a perfect choice. Keep them in mind for private parties up to 65. They also have takeout available for you to enjoy your delicious meal at home.

R Letty’s Tavern

201 E. State St. 610-444-5688; LettysTavern.com

Lily Asian Cuisine Sushi and Grill

104 W. State St. 610-925-3700; LilySushiAndGrill.com

The Naked Olive

759 W. Cypress St. 610-444-2424; TheNakedOlivePA.com

Portabello’s 108 E. State St. 610-925-4984 PortabellosOfKennettSquare.com

260 Bridge Cafe

Pinocchio’s Restaurant

Sovana Bistro

696 Unionville Rd.

610-444-5600; SovanaBistro.com

H Talula’s Table

102 W. State St. 610-444-8255; TalulasTable.com

Kimberton

H The Kimberton Inn 2105 Kimberton Rd. 610-933-8148; KimbertonInn.com

Stone House Grille

1300 Hares Hill Rd. 610-933-1147; StoneHouseGrillePA.com

Stone House Grille serves fine American cuisine and homegrown brews by Hares Hill Brewing Company. For lunch, brunch or dinner, they have you covered. They are a fun-filled, hopping eatery that believes in community and staying local, and they believe in smiles, hugs and providing the best service at the best price with the best attitude.

Malvern

H Anthony’s Pizza & Italian Restaurant

127 W. King St. 610-647-7400; AnthonysMalvern.com

BOMBA Taco + Bar

10 Liberty Blvd. 610-727-5253; BombaTacos.com

Brick & Brew

400 E. King St. Plus other locations. 484-320-8688; BrickNBrewPub.com

H Cedar Hollow Inn 2455 Yellow Springs Rd. 610-296-9006; CedarHollowInn.com

H The Classic Diner

352 W. Lancaster Ave.

610-725-0515; TheClassicDinerPA.com

H Dixie Picnic

215 Lancaster Ave.

484-320-8024; DixiePicnic.com

R The Fern & Fable

39 Conestoga Rd.

610-647-8060; TheFernAndFable.com

H The Flying Pig

121 E. King St.

610-578-9208; @TheFlyingPigSaloon

H R General Warren

9 Old Lancaster Rd.

610-296-3637; GeneralWarren.com

Malvern Buttery

233 E. King St.

610-296-2534; MalvernButtery.com and

H The Buttery Cafe

Malvern Train Station, 13 W. King St.

Restaurant Alba

7 W. King St. 610-644-4009; RestaurantAlba.com

Joey Chops

245 Lancaster Ave.

484-450-8890; JoeyChops.com

H Rakkii Sushi & Ramen 235 Lancaster Ave. 610-889-3888; RakkiiUSA.com

Tonino’s Pizza & Pasta Co.

235 Lancaster Ave.

610-240-9566; ToninosPizzaAndPasta.com

A family-run business that prides itself on using the freshest ingredients to make authentic homemade Neapolitan pizza, pasta and signature Italian dishes. Come in and dine, BYOB, Tues–Fri, 10 to 9; Sat, 11 to 9; Sun, noon to 9 pm. Takeout, delivery and curbside pickup available.

Media

Ariano Restaurant & Bar

114 S. Olive St.

610-892-6944; Ariano.net

R Azie

217 W. State St.

610-566-4750; Azie-Restaurant.com

Dining Guide 2024

Brick & Brew

26 W. State St. Plus other locations. 484-443-8441; BrickNBrewPub.com

H Court Diner & Restaurant

140 E. Baltimore Ave. 610-566-4403; @MediaCourtDiner

H Departure 2 Orange St. 610-502-3833; DepartureDelco.com

Dim Sum Mania 17–19 E. State St. 610-557-8757; DimSumMania.com

H Fellini Cafe 106 W. State St. 610-892-7616; FellinisCafe.com

Iron Hill Brewery & Restaurant

30 E. State St. Plus other locations. 610-627-9000; IronHillBrewery.com

H La Belle Epoque

38 W. State St. 610-566-6808; LaBelleBistro.com

La Porta 1192 N. Middletown Rd. 610-358-5104; LaPortaRestaurant.com

H Pinocchio’s Restaurant

131 E. Baltimore Ave. 610-566-7767; PinPizza.com

Recognized as the very first pizzeria in Delaware County 70 years ago, this family-owned restaurant is still setting the standard for fresh, homemade pizza of all types. The extensive menu also offers cheesesteaks, strombolis, appetizers, sandwiches and pasta. Their award-winning Beer Garden To Go offers over 1,000 specialty beers, 25 rotating on draft as well as crowlers and growlers.

H Sligo Irish Pub

113 W. State St. 610-566-5707; SligoMedia.com

Green Street Grill

Cecil County, MD

The Hangry Bear

H

H Stephen’s on State 105 W. State St. 610-891-8900; StephensOnState.com

Tom’s Dim Sum 13 E. State St. 610-566-6688; TomsDimSum.com

H The Towne House 117 Veterans Sq. 484-445-2041; TowneHousePA.com

Mendenhall

H Mendenhall Inn

323 Kennett Pk. 610-388-1181; MendenhallInn.com

Merion

H Hymie’s Deli 342 Montgomery Ave. 610-668-3354; Hymies.com

Newtown Square

H Hiramasa 2554 West Chester Pk. 484-420-4023; HiramasaPA.com

H LaScala’s Fire 3739 West Chester Pk. 484-900-2828; LaScalasFire.com

H R La Locanda Ristorante Italiano 4989 West Chester Pk. 610-353-7033; LaLocandaPA.com

Teca

191 Newtown Street Rd. Also in West Chester. 484-420-4010; TecaNewtownSquare.com

H Teikoku 5492 West Chester Pk. 610-644-8270; TeikokuRestaurant.com

Paoli

Main Line Tavern 516 E. King Rd. 484-320-8198; MainLineTavern.com

H Trattoria San Nicola 4 Manor Rd. 610-695-8990; SanNicola.net

Phoenixville

H 260 Bridge Cafe

260 Bridge St. 610-600-6570; @260BridgeCafe

Serving artisan breads, seasonal treats, baked items, coffee and fresh pressed juice, 260 Bridge Cafe is part of the nonprofit Partners Creating Community (PCC), providing meaningful employment and living support to adults who are neurodivergent, intellectually disabled and/or face mental health challenges. The café features PCC’s additional enterprises — Heart Stone Pastry, Green Lion Breads, Pear Tree Coffee Roasters, Quiet Space and Frog Hollow Farm.

Avlos Greek Cuisine

258 Bridge St. 610-455-4110; AvlosGr.com

H Bistro on Bridge

210 Bridge St. 610-935-7141; BistroOnBridge.com

Black Lab Bistro

248 Bridge St. 610-935-5988; BlackLabBistro.net

The Boardroom Restaurant & Bottle Shop 101 Bridge St. 610-235-0620; TheBoardroomPXV.com

H Fitzwater Station 264 Canal St. 610-933-1420; FitzwaterStation.com

H G-Lodge Cafe 1371 Valley Forge Rd. 610-933-1646; GLodgeCafe.com

R Great American Pub Bar & Grill

148 Bridge St. Plus other locations. 610-917-3333; GreatAmericanPub.com

H Madi’s on a Roll

313 Bridge St. Also in Exton. 484-695-0162; MadisOnARollcom

H Molly Maguire’s Irish Restaurant & Pub

197 Bridge St. 610-933-9550; MollyMaguiresPhoenixville.com

Nook & Kranny Kafe 847 Valley Forge Rd. 610-933-5393; NookAndKrannyKafe.com

Root Down Brewing 1 N. Main St. 484-302-5407; RootDownBrewing.com

Sedona Taphouse

131 Bridge St. Also in West Chester. 484-302-5714; SedonaTaphouse.com

H R Seven Stars Inn 263 Hoffecker Rd. 610-495-5205; SevenStarsInn.com

Steel City Coffeehouse & Brewery 203 Bridge St. 484-924-8425; SteelCityCoffeehouse.com

Ridley Park

H Rosemary 25 E. Hinckley Ave. 610-671-3770; RosemaryRP.com

Pottstown

The Blue Elephant 152 E. High St. Also in Wayne. 484-949-9084; BlueElephantBar.com

La Maison

1470 Old Ridge Rd. 484-680-2631; MartinsKitchen.com

Villanova

The Refectory 862 E. Lancaster Ave. 610-519-5786; RefectoryNova.com

Wallingford

H Fond BYOB 21 N. Providence Rd. 484-445-2108; FondBYOB.com

Wayne

H A Taste of Britain Eagle Village Shops, 503 Lancaster Ave. 610-971-0390; ATOBritain.com

Autograph Brasserie 503 W. Lancaster Ave. 610-964-2588; AutographBrasserie.com

H R Black Powder Tavern 1164 Valley Forge Rd. 610-293-9333; BlackPowderTavern.com

The Blue Elephant

110 N. Wayne Ave. Also in Pottstown. 484-580-6142; BlueElephantWayne.com

H Christopher’s: A Neighborhood Place 108 N. Wayne Ave. 610-687-6558 ChristophersANeighborhoodPlace.com

Di Bruno Brothers Strafford Shopping Ctr., 385 W. Lancaster Ave. 484-581-7888; DiBruno.com/Locations/Wayne

Lancaster County Farmers Market 389 W. Lancaster Ave. 610-688-9856; LancasterCountyFarmersMarket.com

H Minella’s Diner 320 Lancaster Ave. 610-687-1575; MinellasDiner.com

H R Rosalie Wayne Hotel, 139 E. Lancaster Ave. 610-687-5000; RosalieWayne.com

H Teresa’s Café and Next Door Bar 120–126 N. Wayne Ave. 610-293-9909; Teresas-Cafe.com

White Dog Café

200 W. Lancaster Ave. Plus other locations. 610-225-3700; WhiteDog.com/Wayne

West Chester

H Andiario

106 W. Gay St. 484-887-0919; Andiario.com

H Aldo’s Restaurant & Grill 104 Turner Ln. 610-719-1919; AldosRestaurantAndGrill.com

H DK Diner

609 E. Gay St. 610-692-2946; DKDiner.com

H Iron Hill Brewery

3 W. Gay St. Plus other locations. 610-738-9600; IronHillBrewery.com

H Jake’s Bar

549 S. Matlack St. 610-431-3900; @JakesBarWestChester

H Jitters

146 W. Gay St. 610-696-0427; Jitters-WC.com

H Kildare’s Irish Pub

18 W. Gay St. 610-431-0770; KildaresPubWC.com

H Kooma Asian Fusion & Sushi Bar

123 N. Church St. 610-430-8980; KoomaFusion.com

H Limoncello Ristorante

9 N. Walnut St. Also in Chester Springs. 610-436-6230; LimoncelloRestaurant.com

H Market Street Grill

6 W. Market St. 610-429-5328; MarketStreetGrill.com See Green Street Grill in Downingtown

Más Mexicali Cantina

102 E. Market St. 610-918-6280; MasMexicali.com

H The Mediterranean Restaurant & Bakery

150 W. Gay St. 610-431-7074; TheMedWCPA.com

H The Pear

275 Brintons Bridge Rd. 484-260-1425; ThePearDilworthtown.com

H Penn’s Table Restaurant

100 W. Gay St. 610-696-0677; @PennsTableRestaurant

R Pietro’s Prime Steakhouse & Martini Bar

125 W. Market St. 484-760-6100; PietrosPrime.com

H Ryan’s Pub 124 W. Gay St. 610-344-3934; Ryans-Pub.com

H The Original Spence Cafe 131 N. High St. 610-918-1272; Spence.cafe

H Teca

38 E. Gay St. Also in Newtown Square. 610-738-8244; TecaRestaurants.com

West Marlborough

H The Whip Tavern 1383 N. Chatham Rd. 610-383-0600; TheWhipTavern.com

DELAWARE

Centreville/Greenville

Bar Reverie

4017 Kennett Pk., Greenville 302-315-3663; BarReverie.com

H R Buckley’s Tavern 5812 Kennett Pk. 302-656-9776; BuckleysTavern.com

H R Centreville Place 5800 Kennett Pk. 302-777-4911; CentrevillePlace.com

Montchanin

H R Krazy Kat’s Restaurant 582 Montchanin Rd.

302-888-4200; KrazyKatsRestaurant.com

Wilmington

Banks Seafood Kitchen & Raw Bar

101 S. Market St.

302-777-1500; BanksSeafoodKitchen.com

H Columbus Inn 2216 Pennsylvania Ave. 302-571-1492; ColumbusInn.net

La Fia

421 N. Market St. 302-543-5574; LaFiaWilmington.com

H Le Cavalier

42 W. 11th St.

302-594-3154; LeCavalierDE.com

Quoin Restaurant 519 N. Market St. 302-446-5600; TheQuoinHotel.com

MARYLAND

Cecil County

The Taste of Cecil County

410-996-6299; DiscoverCecil.com

Savor the flavor of perfectly seasoned Chesapeake Bay entrees, sizzling steaks, sushi, comfort food favorites and more in restaurants overlooking the water, in vibrant small towns and in the countryside. Enjoy indoor or deck dining, music, scenic views and shops within walking distance. Try Cecil’s local wine, craft beer, ice cream, baked goods, chocolates and farm-fresh delights (in season).

FOOD PREP SERVICES

WellFed

267-262-9664; BeWellFed.net

Food is love, care and community — so WellFed is bringing it to you. Their reheat-ready, weekly changing menu is gluten-free, dairy-free, refinedsugar-free, seed-oil-free and always delicious. Enjoy delivery to your door or pick up from their locations. Just fill your fridge with their meals and let them handle the rest. They can’t wait to feed you soon! ©

La Verona

MADE SIMPLE Small Gatherings

Shannon Montgomery

WITH THE HOLIDAYS IN THE REAR view, many of us are still recovering from all the events we attended and hosted. And while it may not be time for another huge party, there are still small gatherings to plan — housewarming and birthday parties, baby and wedding showers, even book clubs and casual get-togethers with friends.

Take some of the stress out of hosting with the help of a catering company. Luckily our area is home to many talented caterers offering everything from take-away to full-service catering, tailored to fit your needs. We talked to local caterers and a seasoned hostess about what you need to know before your next gathering.

WHY CATERING?

While you may think of catering primarily for largescale events — weddings, reunions, graduation parties — there are good reasons to call in the pros for smaller gatherings, too.

We spoke to Debbie Pierce, co-owner of A Taste of Britain in Malvern. For her, the biggest reason to choose catering for small events is the amount of time you’ll save — time better spent enjoying the company of your guests. “Ever since Covid, I’ve realized how special it is to spend time together with your loved ones! Time is our most valuable resource. I think when you can take an easy shortcut, do it.”

Plus, taking food prep off your plate lowers your stress level. “Let us do the work, or at least some of the work,” said Pierce. “There can be a lot of stress when hosting a group, but if you don’t have to worry about the food, that’s one less thing to worry about. Ordering catering can put your mind at ease.”

Lastly, caterers can produce top-notch noshes — perhaps even better than you could. “We make everything from scratch, so it’s really good quality, just like you would make!” Pierce said. “But instead of messing up your nice, clean kitchen, we can put our cutting boards and bowls through a commercial dishwasher. Instead of going to multiple stores to buy a ton of ingredients, we can buy them in a bit larger quantity and prepare for our restaurant and your event. And we have people who want to cook and bake all day — so you don’t have to!”

EXPERT TOUCHES

Even after you’ve decided to hire a caterer, there are still some decisions to make. We asked Melissa Sherman Kozlowski, creative operations director at Peachtree Catering & Events, about the planning process and how the experts can help. She had an apt metaphor for planning your event.

“Small gatherings are like diamonds in the rough,” she said. “A caterer’s job is to determine the color, clarity, cut and carat weight of the gathering. Color is the theme: farm-to-table green, barbecue denim, Valentine red, diner en blanc,” said Kozlowski. “Clarity is intention — are we perfectly clear in our understanding of the reason our client is hosting a gathering? Otherwise, our task will be murky.” Be sure to discuss the type of event you’re hosting, along with any theme or meal ideas you might have — tea sandwiches for an afternoon book club, hors d’oeuvres for an engagement party, three-course meal for a dinner party — with your caterer.

Kozlowski continued, “Cut is planning — we need to figure out the multiple facets of the party — menu, equipment, layout, service details, etc. — to make sure we’re hitting the mark vis a vis the color and clarity.” A good caterer will take your ideas and develop a soupto-nuts plan for your event, so you don’t spend your whole event worrying about what comes next.

“Carat weight is budget, an essential piece of information, of course,” Kozlowski said. Be up front about your budget from the beginning, so there are no surprises down the line.

In conclusion, Kozlowski said, “Put them all together and your party will shine like a diamond!”

SAGE ADVICE

Finally, we sat down with West Chester resident Cindy Walker to get a host’s perspective on catering small gatherings. Walker told us she’s no stranger to hosting events in her home — anniversary celebrations, office get-togethers, her son’s engagement party — and often uses a caterer.

“The smallest event I’ve used catering for was about 20 people at a steeplechase tailgate,” Walker recalled, “and the largest was my

son’s farewell brunch for his wedding. We had about 70 people at our house, and catering from The Classic Diner made it so much easier!”

Walker’s reasons for choosing catering echoed what we heard from the caterers themselves. “You get to spend more time with your guests, you’re not exhausted from all the prep, and it’s better than what I could make!”

Walker also emphasized caterers’ expertise. “They think of everything — tiny spoons for appetizers, all the right serving implements, garnishing and plating dishes,” she said. “Caterers are food professionals, so they want to make everything look beautiful.”

When it comes time to choose a caterer, Walker finds herself drawn to familiar faces. “I pick up business cards at fundraisers and other events that use caterers,” she said. “I look back and remember which ones had great hors d’oeuvres and desserts, for example.”

We asked Walker for some tips to ensure your event goes smoothly. She recommends a clear line of communication with your caterer. Discuss setup and cleanup beforehand, and be clear about your budget. “Caterers can help you maximize your budget,” Walker said. She’s found that preparing your own drinks or flowers are low-stress cost-saving measures.

Another pro tip is to send the caterers photos of the event space beforehand. “Caterers are used to adapting to different locations, but sending pictures helps them figure out how to best use the space,” Walker explained.

Last but certainly not least, be courteous to your caterer. “Let them put out business cards and take pictures for social media,” Walker recommended. “And make sure you tip!” ©

1. Small gathering catered by Peachtree Catering & Events

2. A Taste of Britain catering spread

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Visit us at Mercedes-Benz of West Chester and let us help you find the perfect vehicle to complement your lifestyle. Whether you’re scheduling a test drive, exploring our inventory, or booking a service appointment, our dedicated team is here to ensure an exceptional experience. At MercedesBenz of West Chester, luxury is just the beginning.

Contact us today to start your journey.

Don & Scott Avellino, co-founders of Botanery Barn

THERE’S BOTH AN ART AND A SCIENCE TO MAKing gin. Add to its mystique a centuries-long journey from medicinal remedy to sophisticated cocktail favorite to worldwide spirit. For the Dutch, it was an elixir, for the British, an obsession, for Americans, a cultural statement and for mixologists, one of the more interesting tools of the trade.

What is it to you?

ORIGINS & BACKSTORY

First a little background. The flavor of gin stems from a combination of botanicals, one of which must be juniper to legally be called gin. It’s that piney, prominent taste that defines traditional juniper-forward gins and more subtle juniper notes that characterize the next-gen gins. But more about that later.

From the beginning, botanicals have been the heart and soul of gin. The gin of today evolved from the Dutch remedy, jenever, first mentioned in a 1350 Dutch medieval manuscript. Early Dutch jenever was an artisanal tonic distilled from malted barley with juniper, anise, caraway, coriander and other botanicals. It was sold in apothecaries as a treatment for kidney and stomach ailments, lumbago, gallstones and gout.

During that period, most herbal knowledge and healing emanated from monasteries, where monks cultivated herb gardens for medicinal purposes. Juniper berries and other botanicals were used, not only to flavor the gin, but also for their perceived medicinal properties.

By the 1600s, the Dutch remedy was in great demand and traded throughout Europe. Then when taxes were levied on imports coming into England and Scotland, entrepreneurs in Edinburgh

decided to distill their own version and made it their own by calling it ‘gin.’ The British gin was nothing like the artisanal herbal tonic of the Dutch.

In the early 1700s, the Gin Craze consumed England. Overconsumption of gin made from low-quality distilled grain — often flavored with turpentine rather than juniper — was rampant, resulting in social unrest, a public health crisis and increased crime. To curb consumption and public disorder, the government imposed the Gin Acts of 1729 and 1736, raising taxes on gin and establishing licensing requirements for its sale.

The consumption and nature of gin followed changes in tastes, trends and politics. In the 1800s, Old Tom, a new sweeter style of gin emerged, followed by the hugely popular London Dry gin style. With British colonial expansion, the export of gin to other parts of the world grew as well, establishing gin as a global spirit.

During Prohibition in the U.S. (1920–1933), gin became more popular than ever. It was not only easy to make illicitly, but juniper masked the poor quality and off-flavors of the homemade spirit, known as bathtub gin. During this era, stylish speakeasies served some of the most iconic gin cocktails, including the gin rickey, aviation and Clover Club.

MODERN REVIVALS

With the cocktail revival of the 1950s, the martini, gin gimlet, gin & tonic and others were considered sophisticated cocktails and were back in vogue. Meanwhile, vodka, which was never very popular before the war, started outselling gin in the U.S. Gin sales continued to decline for decades, with many big-name brands falling out of flavor.

Then, around 2000, another new cocktail culture was born and with it, an interest in reviving classic cocktails from the past, many made with gin, like the Negroni, French 75 and Tom Collins.

MAKING GIN

Like most distilled spirits, the process of making gin begins with a neutral base typically made from grains like corn, wheat, rye or barley, which are fermented by adding yeast. The mash is then distilled, as with vodka and other spirits.

But it’s the selection of botanicals that makes gin both exciting and distinctive. The distiller can add any combination of botanicals and may be influenced in the choice by local flora, culinary preferences, ethnobotanical practices or cultural traditions. Many gins include botanicals such as coriander, citrus, angelica root, orris root, cardamom, cinnamon and licorice. And remember: to be called gin, it must contain juniper.

The botanicals can be infused into the gin by two methods: maceration or vapor. Maceration produces a more intense flavor and involves steeping the botanicals in the alcohol, infusing the base spirit with their flavor, as you’d steep a cup of tea. Vapor infusion is faster and produces a lighter, subtler flavor. In this process, the botanicals are placed in a separate chamber allowing the alcohol vapor to pass through them and extract their flavors and aroma as the alcohol condenses.

A WORLD OF GIN

In addition to the botanicals used, other factors that contribute to the complexity and character of gin include the distilling method, base spirit and post-distillation treatment (such as barrel aging). There has never been such variety, quality and nuance as we see in the range of gins available today. (See sidebar.)

But not all gins are created equal. Some are all natural, made from real botanicals, while others may be made “with other natural flavors,” which are not natural at all, but derived from other plant and animal

1. “Gin Lane” by William Hogarth, c. 1750–51, depicting the Gin Craze in England 2. Nolet first-class jenever, manufactured in Holland 1890–1920

GINNED UP

Today, there’s a gin for every palate.

• Next-gen gin is embraced by the current cocktail culture. These craft and artisanal gins are made from interesting, new combinations of botanicals and are less juniper-forward than traditional London dry gins.

• London Dry gin is a juniper-forward gin, which doesn’t have to be made in London, but does have to be produced through redistillation. The botanicals must be distilled with the neutral base spirit and no flavors, sugar or additives can be added after distillation.

• Old Tom gin is a slightly sweet style of gin that became prominent in the 1800s. It bridges the gap between the older, sweeter Dutch gins and the dryer London Dry styles.

• Plymouth gin, originally from the English naval port city of Plymouth, has similar botanicals as a London Dry, but is slightly sweeter with an earthier, more full-bodied flavor. It’s been made in a unique pot still for the past 150 years and must be made in Plymouth.

• Navy strength gin signifies a gin that’s 57–58% ABV and similar to a London dry, with strong, bold flavors. Historically, it was issued by the British Royal Navy.

• Barrel-aged gin derives additional flavor from the barrel used, which is often oak and produces a smoother spirit than traditional gin. The aging process tends to mellow the sharpness of the juniper and add notes of vanilla, caramel and sometimes subtle spiciness.

• Sloe gin is a red liqueur made by infusing gin with sloe berries, a type of wild plum that imparts a sweet and fruity flavor.

sources. It’s important to do some digging to know what you’re drinking. Signs of a gin renaissance can also be seen in the prevalence of gin-centric bars and extensive gin & tonic menus.

Aligned with today’s growing enthusiasm for premium ingredients, local botanicals and the healing power of plants, gin has come full circle back to the ethos of its original predecessor, jenever. ©

If you’re a gin lover or cocktail explorer, try Revivalist Garden Gin. Created by Botanery Barn Distillery in collaboration with gin connoisseur and renowned bartender Brendan Bartley, this award-winning, all-natural gin is made right in Elverson, PA. Revivalist is handcrafted with a curated selection of plants chosen for their ethnobotanical roots and harmonious flavor profile. Visit the Botanery Bar(n) for a distillery tour, cocktails and seasonal farm-to-table cuisine. We can’t wait to see you! RevivalistSpirits.com

3. Gin is often distilled in a copper pot still

4. Revivialist Garden Gin

5. Gin is is flavored with botanicals including juniper berries, cardamom and coriander seeds

EVERY FAMILY DESERVES A HOME

Friends Association for Care & Protection of Children provides programs and services that prevent homelessness and promote the independence of families with children.

Index to Advertisers

At Canvas Valley Forge, the new year is all about new beginnings. Whether you’re looking for an active lifestyle, new friendships, or a community that feels like home, we’ve got it all waiting for you. Join us for our New Year, New Beginnings Open House, held every Saturday in January. Don’t miss this chance to discover what makes Canvas the premier choice for active adults!