Date Night

Dinner for two at some of our favorite spots for quality time and quality food.

This Month: Mae’s

Mae’s breakfast sandwich caused Josh Taggart’s cooking to take up residence in my heart. I’ve been back more times than I can count for that exact dish and a cup of Rival Bros. coffee, but when Mae’s was suggested for our date night feature, I was chagrined to realize I’d never been for dinner.

So, it should be no small surprise that it was with great delight that I embraced the opportunity to visit with Josh and taste several dishes he’s envisaged for his spring/summer menu. It was a privilege to be able to taste appetizers and entrees that were just bursting with what I can only describe as the hope of spring before the rest of this town.

Opening its doors in 2020 was a stroke of bad luck no one could foresee, but arguably if a restaurant can survive and thrive during the worst of times then, like a tree with deep roots, nothing can take it down.

Of course, by the time you’re reading this article, these dishes will be available to the public — all of them revolving around fresh, innovative, and delicious cuisine — but for the duration of our date night I felt very special indeed.

But, let’s go back a bit, because where we end up has everything to do with where we started. A young Josh, still fresh from culinary school, earns a spot learning from the best at Tony Clark’s. Fast paced, “farm to table” before it was a thing, and the height of haute cuisine shaped Josh’s cooking, all evident in his current endeavors. Fate, kismet, or providence took him next to Lacroix, where he fell for the beautiful pastry chef from West Chester who would become his wife.

The hustle of city kitchens and the bustle of city living is all well and good, but Josh wanted to lay his head down at night somewhere he could listen to the crickets sing. West Chester seemed the perfect spot for his burgeoning family; one would think opening a restaurant in a foodie town would be redundant, but what Josh soon realized was that if you’re putting out a good product in West Chester, there’s room for everyone (lucky for us).

Opening its doors in 2020 was a stroke of bad luck no one could foresee, but arguably if a restaurant can survive and thrive during the worst of times then, like a tree with deep roots, nothing can take it down. The support from nearby restaurant owners was a

Burrata with pea salad, crisp prosciutto,

and mustard oil heartwarming surprise for Josh; if cutthroat was the city vibe, then borough life was proving the opposite, and Josh knew he’d made the right move. They did the best they could with takeout, which, from the start, was steadily popular (again, West Chester is a discerning group and when they find a good thing, they stick with it).

Slowly but surely life is getting back to normal, and Josh hopes that this upcoming summer will be the first, truly pandemic-free summer the restaurant experiences. Open for dinner Wednesday through Sunday, head to the Resy app and pick your date (pun intended).

There are a few dates I would like to suggest for you. The first is perhaps the most typical and falls into two categories. If you want to go on a date with a person you like, in the heart of the borough and adjacent to dozens of “after-dinner drink” locations, for food that will blow your hair back, Mae’s is your spot.

One of the most charming details here is that Mae’s is BYOB and Josh thinks corkage fees are “silly.” I have to agree with him there, which makes me like this gem even more. So, grab a special bottle you’ve been saving or buy the $15 bottle that’s on sale for $12 (my typical move). The first category is “willing to spend,” and your bottle of wine denotes that.

You should most definitely start with the Burrata with pea salad, crisp prosciutto, and mustard oil. This was perhaps my favorite dish, and when I ate the leftovers at home, I spread each bite of cheese over crusty, toasted sourdough and found myself in a food trance. The prosciutto was perfectly crisp, with no fat and just a bit of chew. The mustard oil lent an acidity that paired so well with the smooth, almost sweet cheese. The pea salad was impossibly fresh, boasting the flavors of spring like only those early, verdant vegetables can. A small portion, yet perfect to share, this one is a can’t miss.

Hangar Steak

with charred carrots, cavatelli pasta and seasonal mushrooms a golden-brown hue and set in a ramp nage and topped with fresh ramps. Yes, nage—that wasn’t a typo. Nage is a French term for a flavored poaching liquid that is then reduced and thickened with butter or cream. Think “green broth that I could drink with a straw.” The fish is crisp yet tender and the accoutrements taste like pure springtime. Your dining partner could choose between the roasted chicken with sautéed peas, melted leeks, mushrooms, pickled peppadew peppers and garlic sauce, or the seared hanger steak with charred carrots, cavatelli pasta and seasonal mushrooms.

One of the most charming details here is that Mae’s is BYOB and Josh thinks corkage fees are “silly.” I have to agree with him there, which makes me like this gem even more.

Next, figure out with your date who wants fish and who is looking for meat. You can’t order the same thing, that’s against the rules. For fish, look no further than the salmon, seared to

Notice the consistent and creative use of carrots, peas, ramps, and mushrooms? These are vegetables locally available in the spring in Chester County; fresh is best and you’ll notice how ardently Josh believes this as you survey his menu. Both dishes boasted tender, succulent, and perfectly prepared meats with an artistic, tactful array of vegetables that support but do not distract from the main. Generous portions that share well, the dishes are so thoughtfully prepared that you’ll find yourself satisfied, but not stuffed.

On this celebratory date, you should split a dessert, because the strawberry rhubarb cobbler and the mint chocolate semifreddo are designed to end your dining experience with a bit of sweetness and are not to be missed.

For another date idea, this time a more casual weeknight out with someone you’ve been seeing for a while. Grab that aforementioned $12 bottle of wine, split a salad and choose between the sandwiches on Mae’s menu. I’m coming back for the burger, made with aged cheddar, pickled onions, and Mae’s famous bacon jam, but I’ll encourage my date to order the pressed Cuban or the turkey and brie panini, which also get my juices flowing. With a tip, you’ll be out for under $50.00, and wowed by high quality, expertly prepared dinner.

Notice the consistent and creative use of carrots, peas, ramps, and mushrooms? These are vegetables locally available in the spring in Chester County; fresh is best and you’ll notice how ardently Josh believes this as you survey his menu.

Then we’ve got the family-friendly option. Make a reservation for 4:30 or 5:00pm with your kids. You can bring a nice bottle of wine, but a six pack of Coronas with lime is also perfectly acceptable. The kid’s menu showcases exactly what every kid hopes to eat at a restaurant: chicken fingers and mac and cheese.

The parents can order something that is a far cry from “bar food” while their kids nosh happily, and they drink “for free”— arguably using the money they didn’t need for a sitter. This date is in my future.

Finally, a date for the foodie pair. Every other Thursday, Josh plans to host a themed prefix dinner. The Bear night just might offer Mikey’s Spaghetti followed by Marcus’s perfect donut for dessert. The vegan menu offered in months past saw every table filled, and an Anthony Bourdain night is in the works. This is for adventurous eaters who will eagerly dig into anything Josh serves up, knowing it will be inventive, it will be fun, and it will be downright delicious.

Another thing to keep in mind: as of May 5th, the streets will shut down to once again welcome diners onto Gay Street, ready to mingle and taste some great food. Mae’s seats up to 50 al fresco, with upcoming plans for live acoustic music.

Roasted Chicken

with sautéed peas, melted leeks, mushrooms, pickled peppadew peppers and garlic sauce

No matter the type of date you’re planning, know that Mae’s is a place where you can come to experience in-season food that’s artfully, imaginatively, and scrumptiously prepared (by a guy who might love West Chester as much as you do).

photos & story BECCA BOYD @homebeccanomics

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