Letter from the Editor
Kate Chadwick introduces the issue
When I was a kid, 90% of the school lunches my mom packed for us were peanut butter and jelly sandwiches on squishy white bread— Stroehmann, to be specific. We’d get a small snack, and some change to buy chocolate milk—well, I bought chocolate milk—I can’t speak for my siblings. I didn’t know this then, but we were barely getting by, moving from one rental property to another until my mom saved enough money to buy us a house when I was a teenager.
Which is what made Saturdays so special. That’s when my dad would make a deli run, and lunch was a sit-down affair. He’d return with sliced cheeses and meats, including my favorite, peppered ham. There was Lebanon bologna, provolone and Cooper Sharp cheeses, turkey, roast beef for my dad (or occasionally liverwurst, in which case there’d also be an onion and a loaf of rye + one of the several mustards on the table). There was a clear plastic bag stuffed with massive kaiser rolls—this was in Philadelphia, where everything worth eating arrived on a kaiser or long roll. And there’d be a fat kosher pickle, plucked from a barrel and packed in its own waxed-paper bag, that my dad would slice into paper-thin discs. In fall and winter, we’d have Campbell's Chicken Noodle Soup, and in summer, a huge tomato or two and that miraculous, elusive elixir, soda.
To this day, I’m a fan of delis and anything that comes out of them. Sandwiches are one of my primary food groups (it is a food group, right?). While I’m more likely to buy an occasional deli sandwich than a pound of lunch meat these days, there’s always Cooper Sharp in my fridge, and several kinds of mustard. I still eat PB&Js too, but my grownup version is on wheat rather than white, the peanut butter is sugar free, and Concord Grape Jelly has been swapped out for Bonne Maman Wild Blueberry Preserves.
Annnnd…now I want a sandwich. Jesse Piersol takes us to the West Bradford Deli at Highland Orchards, where her addiction to their homemade meatloaf sandwich led her to discover their fascinating backstory. And now that fall is upon us, football is in the air, and wafting along on it, the smell of buffalo wings—a cultural matchup made in heaven. Annie Walsh tells us where to find your favorites. We have our lineup of where and what you should be eating for breakfast, lunch, dinner, kids’ night, and date night.
Speaking of fall food staples, The WC Chili Cook-Off is back on October 6. "Our goal is to unite the community around our vision of ending hunger," says Derek Fiorenza, whose non-profit Fiorenza's Food 4 Friends has taken over hosting duties. We'll see you there!
So, if you’re getting a jumpstart on your winter weight, you’ve come to the right place. Enjoy the issue, and thank you for reading Taste —kate@tastewestchester.com
Back of House STAFF
PUBLISHER
Dan Mathers
dan@thewcpress.com
MANAGING EDITOR
Kate Chadwick
kchadwick@thewcpress.com
ADVERTISING MANAGER
Nick Vecchio
nick@thewcpress.com
CONTRIBUTING EDITORS
Jesse Piersol
jpiersol@thewcpress.com
Becca Boyd bboyd@thewcpress.com
TASTE West Chester is the food-only spinoff of The WC Press. It’s mailed to 3,500+ local readers and dropped off to more than 200 locations. For a free subscription, mailed or digital, visit thewcpress.com/subscribe
“I come from a family where gravy is considered a beverage” -Erma Bombeck
SOCIAL MEDIA MANAGER & STAFF PHOTOGRAPHER
Erik Weber @westchesterviews
CONTRIBUTORS
Anne Walsh
awalsh@thewcpress.com
Andrea Mason amason@thewcpress.com
DJ Romeo romeo@thewcpress.com
Published By...
The WC PRESS & Mathers productions, LLC 1271 Phoenixville Pk West Chester, PA 19380 mathersproductions.com
610-299-1100
Cover photo by Anne Walsh
Today’s
Menu
#TASTEWC
We’re printing our favorite photos from our fans
BREAKFAST OF CHAMPIONS
The most important meal of the day. @ Gramm's Kitchen
SMALL FRIES
Dining out with the young ones in tow
WEST CHESTER & WINGS - A LOVE STORY
All the best flats and drummettes from all the best spots ON A ROLL
The best sandwiches in town. @Limoncello
TRADITION CARRIES ON West Bradford Market returns to its roots to reinvent itself
FORM & FUNCTION
The borough’s best kitchens and dining spaces. @Pietro's Prime DINING OUT
Sampling some of our town's best meals. @Brothers Pizza ON THE SHELF
The best cookbooks at West Chester Public Library
DATE NIGHT
Dinner for two with quality time and quality food. @Serum
PHOTO HUNT
Find the five changes, win a gift card
Like and follow us on social media, then tag us in your posts for a chance get your work published here. Our favorite image each month () will earn its photographer a gift card to @saloon151.
Breakfast of Champions
The most important meal of the day can also be the most delicious way to start it.
This Month: Gramm's Kitchen
Keeping customers happy and regulars returning for 20 years is no small feat, but Nasr Badawi's scratch cooking, creative menu, and welcoming environment make it look easy. My take is that at Gramm’s Kitchen there’s more here than meets the eye. The ambiance is pure diner, from the neon sign in the window to the extensive menu. The decor is a bit dated, but facilities are clean as a whistle, with evident warmth and the diners at ease
My six-year-old, Rosie, was my date, and she was immediately given crayons and a coloring/activity page; we played tic tac toe while I sipped a hot mug of decaf. Nasr sent out two dishes, the first a classic Eggs Benedict. Gramm’s was showcased by Bob Kelly on Fox 29 in 2018 and for the segment, Nasr prepared all 10 of their Eggs Benedict options. What’s impressive about this is Nasr prepares each sauce (and soup, gravy, fish, meat, etc.) from scratch. One Benny is topped with sausage gravy, another beef gravy, another Hollandaise— each prepared in house
When a menu offers this kind of range and it’s all homemade, you’ve got devotion you can taste. The egg was perfectly poached (completely liquid yolk, totally set white) and perched atop a thick slice of ham and a golden-brown English muffin with generous amounts of his famed Hollandaise, and a side of skillet-fried hash browns. It was delectable, and I can’t wait to return for another version—or perhaps one of their specialty omelets of which there are also 10: the Italian omelet with onions, green peppers, sausage, and ham with provolone cheese and a side of marinara is calling my name.
Much to Rosie’s delight, Nasr also showcased his banana split waffle. This is a recurring special, so if you don’t see it on the menu, ask (same for the avocado toast). It’s one fluffy Belgian waffle, drizzled with a scant amount of maple syrup
then topped with whipped cream, walnuts, sliced bananas, and strawberries. I am unsure if this is typical for this dish, but Nasr snuck a scoop of vanilla ice cream onto our waffle once he saw my dining companion, which immediately made me recall eating waffles and ice cream on the Wildwood boardwalk as a little girl. Customary or not, I suggest you ask for it because it was delightful.
As we chatted, it was clear to me that winning “Best of Chester County” for five straight years, having Bob Kelly and Brittany Shipp both visit the restaurant on live
TV, or winning the Chili Cook-Off in 2018 are accolades he appreciates, but what really matters: his regulars. When the pandemic put every business at risk, his regulars kept him going. They begged him to sell his soups to go, and even now order his coleslaw and potato salad on Thanksgiving Day, when Nasr is still open, to take out for the family dinners.
Gramm’s is his life’s work, but you’ll feel like family when you’re there.
11,624
Small Fries
Some suggestions on the best destinations when dining out with the young ones in tow. This Month: Everywhere
Over the summer months we spent a lot of time in the borough of West Chester. There really is so much to do in this town if you have kids! Countless parks and playgrounds to choose from, local pools and clubs to be a part of, libraries and museums to attend and of course my favorite… the restaurants of West Chester! We all have to eat, especially after a long day on the zipline at Everhart Park.
[SIDE NOTE: I would actually like to use this part of my story to thank everyone in the hospitality industry for making this town the gem it is. These people are the heart of this town, and I truly appreciate you giving me somewhere to be proud of. Without the restaurants I am not sure what this town would be like.]
With so many great places to choose from we normally make our selection based on three things: 1. Where do the kids like to eat? 2. What time is it? 3. When was the last time we went there? This has led us to develop a pretty good rotation.
Market Street Grill is the only place we’re allowed to eat breakfast in town according to my daughter Olivia. Saloon 151 became our go-to for early dinners, thanks to character meet and greets with Bluey and Moana. Sedona Taphouse’s food is consistently delicious, always hit the spot for lunch and was another great early dinner spot with the kids. Barnaby’s is my son Zac’s favorite; he’s just such a big sports guy and with so many TVs he is in heaven, plus he loves their fries. If you only know Ryan’s Pub or Bierhaul from late night visits, you might find it hard to believe these spots are filled with little ones scarfing down french fries and chicken tenders in the early evening hours. Additionally, places like Bar Avalon, Pietro’s Prime and Limoncello always prove accommodating (if you go at the right time).
But, there is one consistent element to each of these places. You see, regard-
less of where we eat, the always-eager dynamic duo of Olivia & Zac are sure to request “Eyescream”! At a young age Olivia was cursed with a sweet tooth, to the point where we had to literally hide any candy we had in the house. But as Liv has gotten older, ice cream has become her vice of choice.. which means it’s mine, too
Kilwin’s Chocolate & Ice Scream Shop — conveniently located within a block or two of wherever you happen to eat — reeled us back in over and over again all summer. They always have a staff mem-
ber creating some sort of treat for all to see and the scent of sweetness when you walk in the door is memorable. The summer of 2024 was the first time Olivia officially had a summer break. According to her, going from kindergarten to first grade is “not as bad as you think it is going to be.” Well, yeah, kiddo. When you spend the whole transition period eating ice cream, it makes the progression pretty painless.
a love story WEST CHESTER & WINGS
story ANNE WALSH
photos ERIK WEBER
Thousands of New Items Each Month Online Bidding from Anywhere (Download the App!)
Convenient Pickup & Delivery Options
1347 NAAMANS CREEK RD. GARNET VALLEY, PA
The old saying is true: you never forget your first love. The same applies to food love, and, like many of you reading this, I love buffalo wings. Do you remember your first?
I remember mine like it was yesterday, in a bar that no longer exists, back in 1984. My friend Wade Bondrowski was eating buffalo wings, dipping that fireengine-red wing in bleu cheese dressing before scarfing it down. He offered me one, and I exclaimed “Gross me out!” (it was the 80s), to which he retorted, “Haven’t you ever had buffalo wings?! Try one!” That’s when it happened for me: the heat of the hot sauce, crispiness of the skin and tenderness of the meat, and awareness of the importance of the bleu cheese in this complex flavor profile. That first wing left me craving more. It was love at first bite. Since then, I’ve been a self-proclaimed wing connoisseur. I’ve learned that the best places are usually small, local joints, and West Chester is rich in these—a perfect microcosm to sample the variety of wings in our foodie town.
Who is the Lord of the Wings?
There is some debate about who invented buffalo wings. The focus solely on wings as a culinary delicacy is evidenced from the mid-19th century. Documentation from1857—a menu from the Clarendon Hotel in (you guessed it) Buffalo, New York—shows that on July 1st of that year the hotel offered “chicken wings, fried” as a menu item, according to history.com. In the Buffalo History Museum, there is an artifact from 1894: a chicken wing recipe published in the Buffalo Commercial Advertiser.
The National Chicken Council (NCC) reports that it all began in 1964, when the Anchor Bar in—you guessed it— Buffalo—served the first plate of spicy wings. Teresa Bellissimio, co-owner of the bar, prepared them in their kitchen as a late-night snack for her son and his buddies using leftover chicken wings and hot sauce. The boys went wild over it, and it was added to their menu. Bellissimio had a hot sauce dealer, Dick Winger (his real name!), who took that recipe on the road. It wasn’t long before restaurants up and down the coast started offering “buffalo wings.”
There’s another story though, according to history.com. In 1966, a Black restaurateur, John Young, embarked on his own unique eatery called “Wings and Things” in—you guessed it yet again—Buffalo. Young served his wings with “mumbo” sauce. According to past customers, Young had been serving his wings prior to 1966. He brought this recipe from a southern, Black-owned
Ryan's Pub
This absolute staple of the WC dining scene doesn't do things fancy or complicated; they do it right. Classic unbreaded wings, fried to a crisp (in a good way) in a traditional buffalo.
business in the D.C. area called Wings N’ Things. Young had always contested the Anchor Bar narrative and was known locally as the “King of Wings.”
So, who really invented Buffalo Wings? We may never know the truth— we’re just glad they’re here.
In the 1990s, the NCC reported that the trend of eating boneless, skinless chicken resulted in the wings becoming a cheap byproduct. Bars had an inexpensive option for their menu, and buffalo wings grew in popularity. Hot sauce had its own beneficial byproduct for bars: thirsty customers. Sports bars became more prominent, and people watching football games over a plate of wings became commonplace. Go Birds! (No pun intended.)
Wings of West Chester
We did the homework for you to provide a sampling of some local wings to
Bierhaul
Specializing in well-executed twists on traditonal dishes, their wings are fried, sauced, and then baked
determine which purveyor best fits your taste buds.
Bierhaul Townhouse
15 N WALNUT ST
Bierhaul Townhouse, on Walnut Street, leans toward German cuisine, but they serve their wings using a unique preparation style. They first fry and then bake the wings, for a guaranteed crisp factor. Bierhaul also offers a gluten-free baked-only option. On Sundays they offer wing specials, and a “flavor of the week.” It’s a bonus that their bleu cheese is made in house, and they offer
a ranch dressing alternative. We ordered the traditional buffalo, but I must admit, I was really tempted to order a flavor I hadn’t come across ever: Nashville Hot Bacon. Next time, Bierhaul! In the pursuit of wing perfection, we savored each bite, knowing they were created with dedication by culinary artisans.
New Haven Pizza
18 N CHURCH ST
Who goes to a pizza place for wings? We did and were delighted that a spot known for their distinct style of pizza makes wings that qualify as comfort food. Since 1970, New Haven Style Pizza has served pizza and much more at their Church Street location. Owner Don Bottos wasn’t surprised when we came by for wings. “We’re definitely known for our pizza, but we sure get a lot of orders for our wings,” he said. “People love them!” We’d categorize them as “clas-
sic” wings: petite, crispy, deep fried, and tossed in a time-honored hot sauce. Nothing fancy, just something comforting about the satisfaction in the affordability and simplicity of a well-executed wing, complete with cold chunky celery sticks and bleu cheese dip.
Riggtown Oven
551
S MATLACK ST
Taking a walk down Matlack Street, you will also find a pizza spot popular with the college set. Riggtown Oven also isn’t fancy. They quell student’s late-night cravings with classic wings and an extra crispy skin. With just the right amount of spice and salty seasoning, these really hit the mark. When you think of buffalo wings, this is what you’re thinking. Not too saucy, these deep-fried wings take me back to that first wing I had. The one I’ll never forget, the perfect harmony of the crispy skin, juiciness, and the tantalizing spice that leaves just the right amount of sting behind.
In the 1990s, skinless chicken resulted in the wings becoming a cheap byproduct. Bars had an inexpensive option for their menu, and buffalo wings grew in popularity.
Saloon 151
151 W GAY ST
Choices, choices! Saloon 151 on Gay Street has options. When we ordered wings, the server asked, “Jumbo Wings or the Smoked Wings?” We just answered “Yes!” The Jumbo wings were large and meaty, juicy, par cooked and then deep fried to order. Their smoked wings have that “fall off the bone” quality, served with the 151 House Sauce, a tangy barbeque blend with a kick, a complex, spicy profile. Chef Melissa Marino said, “The Agave Old Bay is a new sauce and is becoming a favorite among customers.” There’s also the Truffle Parm option. The hot sauce wasn’t overly dramatic, but their Outlaw or the Boom Boom sauces are for more
daring hot wing fans. Served with homemade bleu cheese and celery, these wings were a delightful surprise.
Wrong Crowd
342 HANNUM AVE
Sometimes hanging around with the wrong crowd can be so right. At Wrong Crowd Brewing Company on the south end of the borough on Hannum Avenue, you may have a hard time making up your mind, not only about which brew to try, but also about which wing flavor to choose. Their wings are larger, served with celery and a house-made bleu cheese: sharp and mellow at the same time. Their standout quality is that they brine the wings in their Borough Pilsner. Their wings are then baked, not fried. Customers have eight flavor options— including an intriguing Honey Haba-
Sterling Pig
Smoked wings lack the crispiness of a fried, but they more than make up for it with the aroma and the tenderness
nero—and be sure to ask about their flavor of the week. We were left reflecting on the craftsmanship and dedication of brewing beer, and the culinary art of infusing that flavor into these remarkable wings.
Ryan's Pub
124 W GAY ST
Ryan’s Pub can best be described as a popular Irish pub right in the heart of town. Tables of patrons all around us seemed to have at least one order of
Saloon 151
And while some like it smokey, others do not, which is why Saloon offers their mesquite smoked wings in house 151 sauce, or you can get traditional jumo wings with one of their 13 different wing sauce flavors.
wings on their tables, a very good sign. Ryan’s wings are on the medium side, too: non-breaded, deep fried with a side of celery and a chunky bleu cheese dressing. A sweat started to form on my brow as my lips experienced the sensation of that spicy sizzle, but that spiciness did not overwhelm the taste of the tender chicken. Ryan’s Pub has a solid wing game, consistent and time-tested.
The Stone Tavern
1227 WEST CHESTER PK
When I bellied up to the bar at The Stone Tavern to place an order of wings for “research” for this article, a customer, Dale, had just finished off a plate and was wiping off his hands. He overheard me and exclaimed “You gotta get the wings! Look at this bone pile I have!” pointing to the neatly piled and clean bones on his plate. “I like the flats best!” he added. This place felt a lot like the bar made famous on the television series, Cheers. Everyone knew each other’s names—and they all agreed with Dale, “Get the wings!” Deep fried, tossed in a classic sauce, and medium in size, I’d say the crispiness is what gets me the most here. This Irish pub gets it right, and it’s worth the very short drive down West Chester Pike for these exceptional wings.
Some Tips To Prepare You For Your “Favorite Wings In Town” Quest.
When ordering wings to go, order them dry with the sauce on the side. Heat them up in your oven, then toss them in their sauce. This prevents sogginess.
Drums (or drummettes) are wing pieces that look like a mini chicken leg, the wing with one bone. Flats are the other pieces with two bones in the center.
Ask your server if the wings are breaded or unbreaded, or “naked.”
Wash your hands after eating wings. Use soap and water—those wet naps don’t quite cut it. Have you ever rubbed your eyes after eating wings?
Size doesn’t matter. Some people like them small, others like them as large as they come. One isn’t better than the other.
If you like extra crispy, simply tell the server you’d like your wings well done.
Side Bar & Resturant
10 E GAY ST
When we saw that Side Bar offered Sriracha Ranch as a dipping sauce, we had no choice. (Still, we ordered the bleu cheese on the side, too.) Their homemade dressings take their wing game to the next level. Offering a medium-sized wing with a respectable crunch, Side Bar has three options on spice levels and flavors: Buffalo, Siri, and Thai Chili. My companion switched it up and enjoyed the Thai chili option, a sweet and spicy experience. I had buffalo, which was a light coating, not overpowering, and left a lasting impression on my lips—and drove home the simple magic of quality ingredients.
Four Dogs Tavern 1300 W STRASBURG RD
Just outside the borough in the Marshallton section of West Chester are the wings at the Four Dogs Tavern. Artfully placed on the plate with some greens
adorning the top, these wings were presented with flair—and a lime slice. A sweet and hot jerk sauce gave these wings more of a Caribbean flavor profile, with only a mild heat—perfect for those who don’t like things too spicy. The flavor of the chicken itself was not lost in this sauce, and there was a freshness to the dish. The near formal presentation made these more of a main dish for us, and we wished we could have had a bottle of their bleu cheese dressing to take home. It doesn’t come with the order, but they were happy to provide us a side when we requested.
Sterling Pig
113 W MARKET ST
Another smoked wing “fall off the bone” option can be found at Sterling Pig Public House on Market Street. Their sauce options consist of Buffalo, VooDoo Barbeque, Plain Barbeque, Sriracha Honey, Garlic, and Memphis Barbeque (a peppery surprise). On the side they added
Side Bar
Well known for elevated pub grub, it's no surprise that their traditional wings take it to the next level
celery and carrots with the traditional blue cheese dip. Their smoked preparation makes them stand out at this establishment, and their hand-crafted brews are the perfect option to quench your thirst as you break apart the wings and savor their elevated smokey tenderness.
West Chester has a love affair with wings, especially at this time of year, when the chill hits and leaves start flying through the air. We all have our own preferences when it comes to wings, and in West Chester, you can’t throw a football without hitting a place that makes the kind of wings that you will surely love.
On a Roll
Sampling all of the borough’s best foods served between slices of bread. This Month: Limoncello
On a perfect day in early autumn, there really are few better places for lunch than the patio at Limoncello. Even on a Wednesday, tables full of diners fill the cozy space flanked by Walnut Street on one side and large planters bursting with colorful blooms and lime-colored leaves on the other, punctuated by the soft flow of pedestrian traffic that gives downtown West Chester its vibrance.
Limoncello serves lunch Tuesdays through Sundays from 11:30am to 3pm, with several items offered “on a roll” in the Hand Helds section of their menu.
The Sandwich
When this sandwich arrives, the zesty aroma of sharp provolone is what first announces its presence. Biting into one of the sizable halves, the first flavor that jumps onto the palate is the bright, lemony tang of broccoli rabe, complemented by large chunks of roasted red peppers. Usually, I find roasted peppers to be slender strips of questionably slippery texture, but these are fresh and roasted in house, with delightful black blistering on the top and edges of the pieces.
The chicken cutlet is substantial yet tender, pounded flat and fried with a light veil of breading for the subtlest of crunch. The overall texture of the sandwich is chewy and satisfying, and the flavors are a spot-on medley of tangy, sharp, acidic, and sweet. There is so much flavor that it’s difficult to believe there are only five ingredients: the bun, peppers, broccoli rabe, chicken cutlet, and sharp provolone. For a lunch item, it seems a good compromise between healthy and indulgent, and not too heavy to require an afternoon nap after consumption.
Sides include a house salad or Caesar salad, or fries for $2 more. I chose a house salad, which came with Limoncello’s house-made balsamic vinaigrette. Fresh and crisp mixed greens along with sliced cherry tomatoes in both red and yellow, a sprinkling of red onion slivers,
Chicken Cutlet Special Sandwich
Perfectly breaded chicken cutlet served on a seeded roll with sauted broccoli rabe, roasted red peppers and melted provolone
and a few giant disks of cucumber are a solid combination.
The Roll
Our roll today features a choice between seeded or unseeded versions of long Italian roll from Corropolese Italian Bakery, founded in 1924 when Guilio Corropolese began baking bread in his home on Airy Street in Norristown.
When I write “long roll,” this time, I really mean long: I actually lined up the two halves end to end and measured the total length with a ruler, which it exceeded
by two full inches. That’s right—a whopping 14” of chewy, tender bliss to hold the ingredients.
Finishing Up
This may well be my favorite sandwich from the On a Roll column. At $17, I kind of expected it to be great. Sure, it’s not the least expensive lunch option in town, but the quality, the generous size of the sandwich, and the healthy option of a salad make it worth the price. Plus, my petite mother and I split one half for lunch and saved the other half for another time. Anyone looking to enjoy their meal at home can choose delivery, or pick up their order from the bright, cheery space situated the next door over from the restaurant entrance.
photo ERIK WEBER
@westchesterviews
story jesse piersoL
@JESSEPIERSOL
TRADITION Carries On
West Bradford Market Returns to its Roots to Reinvent Itself
story & photos
JESSE PIERSOL
Mr. Tim’s beloved meatloaf sandwich recipe was almost lost forever.
After 43 years, Tim “Mr. Tim” Kelly knew it was time to retire from the helm of West Bradford Market, the tiny deli and market located just steps away from the entrance to Highland Orchards Market on Marshallton Thorndale Road. Kelly had seen the original owner, Clif Reeder, stay on too long, and instead of enjoying a life of leisure in his golden years, passed away in his truck in the parking lot out front one morning when he had arrived for yet another day of work. Kelly was determined not to meet the same fate.
And so, after nearly a half century in business, Kelly sold the community landmark to new owners who quickly transformed the old school décor into a chic new look and name, Hidden House Café. “They put in metal walls, an espresso machine, new countertops,” says Sharon Flasher, who worked for Kelly for 15 years.
We wanted it to be strictly a deli, but people in the area kept coming in for groceries, so we said, ‘we’ll do both,’ and that became our new theme.”
Flasher watched the new owners replace many of longtime customers’ favorite menu items with more upscale options, such as eggplant sandwiches. She thought, Look where you’re at--not here. They never made what the people wanted, like egg salad, ham salad.”
The new owners stuck it out for two years, but in early 2023, Flasher decided to take the plunge, together with her son, a high-voltage lineman. “We made her an offer, and she took it,” Flasher says. They (re)opened the doors in June of 2023, adding back the coolers and the groceries, along with the name. And one of the first orders of business was a call to Kelly. “When we took over, we called Mr. Tim and asked for the meatloaf,” she laughs.”
Stick to the Classics
Meatloaf is, apparently, the thing you've got to try at West Bradford Market. The sandwich strecthes its roots back here more than four decades
Kelly adds, “That’s my legacy. That’s what I’m remembered for.” He would text his friends when he knew that Flasher was making it to say, “come get it—limited supply.”
I was introduced to the meatloaf sandwich when I stopped by for a different menu item: the Reuben sandwich, a favorite of one of their possibly more famous customers, Jackass creator Bam Margera’s brother Jesse.
That day, I was preparing to order my Reuben when WBM sandwich maker Gina basically commanded, “You should get a meatloaf sandwich.” I raised a dubious eyebrow, but she passionately extolled its virtues, including its homemade status, healthier alternative to lunch meats, and low five-dollar [Edi-
tor’s note: $5!] price as part of their specials menu. But it was the story included in her persuasive pitch that convinced me, a tale of tradition and rebirth situated in the historical lore of Marshallton that ultimately reeled me in. It was delicious, so much so I immediately returned to order two more of them for friends.
In researching the origins of meatloaf, writers Frank Bruni and Jennifer Steinhauer discovered that the concoction likely emerged in medieval Europe around the fifth century, “a Mediterranean dish of finely diced meat scraps joined with fruits, nuts and seasonings,” they reveal in a Bon Appetit article in
The Little Shop with a Little of Everything
From deli sandwiches to ice cream to dry goods and fresh groceries, the market has everything you need
March of 2017. “From that moment on, meatloaf in its many iterations and guises was often a sort of culinary scrap heap, a refuge for leftovers, in the spirit of many casseroles and of shepherd’s pie,” they continue. “It was a way to stretch protein. It was a way to use up excess vegetables. It was a ragtag orchestra of
ingredients on the verge of expiration. And it made music more uplifting than anyone could have anticipated.”
Kelly makes meatloaf the same way his mom made it. “Not big into spices,” he shares. “Meat, chopped onions, breadcrumbs, salt, pepper, and an egg.” His wife would also shred carrots into her recipe, which intrigued Kelly. “It added a sweetness to it. And Worcestershire sauce—Lea and Perrins only,” he says. “No substitute.” He doesn’t add garlic, “because then it’s a meatball.”
He would periodically make it at the deli, whenever the mood inspired him. “It would be a special.” Word of mouth spread, and then it started really moving.
time to get ready
Sheller Energy, along with Ennis Fuels, specializes in providing total home comfort to our neighbors across Chester, Southern Chester and Delaware counties. We offer the sales, installation, service and maintenance of a full range of heating system equipment. We also offer annual service contracts to keep your system running at peak performance during the upcoming winter season.
When making the meatloaf into a sandwich, Mr. Tim himself is a purist: A cold slice on regular white bread, regular mayo, lettuce, salt, and pepper. He says others prefer it on a hoagie roll. Some like it cold, with ketchup and maybe some mayo and onions. Or, it can be enjoyed hot, with melted cheese (preferably Cooper sharp). Some customers order it hot with a container of the au jus used for their roast beef sandwiches. Kelly estimates 95% of its fans want it hot rather than cold.
The story behind the sandwich—and the West Bradford Market itself—begins in May of 1978, when Kelly was looking for a place to open a business. He found an ad in the newspaper for a spot owned by Highland Orchards’ owner Bob Hodge. Called the Marshallton Store, it offered fresh-cut meats and cheeses as well as groceries.
Kelly needed someone else to share in the financial investment, which is where John Kirylyck entered the picture. “I needed the cash, and so I needed a partner,” he laughs. Kelly and his new business partner refurbished the little store. “We wanted it to be strictly a deli, but people in the area kept coming in for groceries,” he remembers. “So, we said, ‘we’ll do both,’ and that became our new theme.”
Back in 1978, younger people began moving into the established Marshallton community, which was growing. They flocked to the new deli, and business took off, Kelly says. Others weren’t so welcoming. “It took a while until the old regulars warmed up to us,” he notes. “When we first opened, we couldn’t even sell corned beef. Nobody knew what it was. Genoa salami was the most exotic thing people would buy.”
The OG Crew
Taken back in 1978, this photo shows (from left to right), John Kirylyck, Jim Reach and Tim "Mr. Tim" Kelly behind the deli counter
Kelly, Kirylyck, Flasher, and longtime employee Sarah Burlingame have seen quite a bit in their time at West Bradford Market. When a resident’s trailer located across the street burned down, they took up a collection. “People donated money, cribs, all sorts of things,” says Kelly, so much that they rented a nearby warehouse to store the donated items.
Then, there was a standoff with a guy with a gun. “It closed down the whole area,” Kelly recalls, “and the police
wouldn’t let anybody leave. People started rolling in and buying stuff. It was one of our biggest days ever.” One year, they even made the cover of local trade publication Trading Times.
In 2002, the producer of Jackass called to see if the crew would be willing to have the guys come in and “do a little thing,” Kelly recalls. “I agreed, because bad publicity is as good as good publicity.” And so a guy dressed like a knight showed up and rode around on a BMX bike with a jousting pole. He rode across the parking lot, in through the door, and hit Bam with the jousting pole. “Bam fell backwards and knocked over a bunch of s**t,” laughs Kelly. Hidden cameras captured people’s reactions. “Some people acted like nothing was unusual, others were shocked,” Kelly shrugs. “Those guys still come in for sandwiches.” The footage of this can be found midway through the first Jackass movie.
There was a Christmas party every year in the store, with an open bar
The New Crew
From Left, West Bradford Market Owner Sharon Flasher with Sarah Burlingame and — the man himself — Tim Kelly, 46 years later
and hors d’oeuvres. And when it was finally time to retire after 43 years, the staff hosted Kelly’s retirement party in the parking lot. “They’d set up tables and chairs and were barbecuing in the parking lot,” Kelly remembers. “It was a surprise. I thought, ‘who are all these people I haven’t seen in a while?’ I was busted.”
These days, Flasher, Burlingame, and the rest of the crew assemble Marshallton’s favorite breakfast, lunch, and dinner items. Kids wander in to peruse the throwback candy selection and toy counter and agonize over which ice
cream flavor to order. At lunchtime, local workers stroll in for sandwiches to eat in their trucks parked in the shade under the trees. Potted plants adorn the front patio area, including a giant planter of basil plucked fresh for the caprese sandwich. As autumn arrives, the crew shreds apples from Highland Orchards for the slaw to top their brisket sandwich special.
We tend to forget the past as we race too quickly toward the future. Sometimes, the important things are revealed by looking back, rather than ahead, such as Edwin Hubble said of the study of the stars themselves when he noted that “The history of astronomy is a history of receding horizons.”
Places such as West Bradford Market, along with their iconic meatloaf sandwich, offer an opportunity to slow down and tuck back into our local community, a moment of respite from our modern and oftentimes overprocessed world.
Form & Function
Situated on Market Street in downtown West Chester is Pietro’s Prime, a delightful steakhouse and a favorite with locals. Owners Marisa Giunta and Sean Powell have created a unique environment that is an attractive mix of class and no fuss. Combine this with their memorable food and drink, and it’s no wonder Pietro’s is a place where people keep coming back.
The building was previously Murray’s Deli, and the pair kept the structure of two original buildings to make what is now Pietro’s Prime. As a patron here, you will feel the charm of the exposed beams and brick walls and floors. The owners did an excellent job of letting the architectural details do the talking here and adorned its walls with antique hanging windows and mirrors. Along the entrance there are black and white photos of Pietro and his family. This creates a personalized touch that gives this place a truly homey feel.
Exploring the design concepts of our borough’s best kitchens and dining spaces. This Month: Pietro's Prime story andrea mason
Marisa Giunta and Sean Powell were excited to use their culinary and hospitality credentials to bring a steakhouse to downtown West Chester in 2007. Pietro’s is named after Marisa’s great grandfather, Pietro Giunta, who came here with his family from Italy in the early 1900s. Marisa perfectly described their restaurant as a place that feels laid back, but where you can still get high quality food and drinks.
All the artwork is created by local artists and includes vintage photos of West Chester and steakhouse-themed art, with longhorns coexisting with martini- and olive-themed pieces. Various sconces, hanging pendants, and chandeliers highlight the multitude of seating arrangements throughout the space and create a cozy atmosphere. Their bar area was created along with the owners by Lee Smith Architects to blend well with the historic part of the restaurant. The bar features beautiful woodworking and carved details that accentuate the elegant steakhouse ambiance. You will feel the pull to hang out there and enjoy a martini, and you must stop in when local musicians are playing,
adding to the ambiance. Catch them on Wednesdays, Fridays, and Saturdays. On Wednesdays you can experience Grammy Award-winning pianist John Grecia play— as he has for the past 17 years since the restaurant opened.
The food and drinks are made with care and quality. For lunch, the Prime Rib Sandwich is a big crowd pleaser. At dinner, the ribeye and filets are Pietro’s Prime’s most popular entrees, and if you are looking for a good starter, the Shrimp Lejon and Calamari are both terrific choices. If you’d like a drink before, during, or after your meal, Pietro’s Espresso Martini is perfect. Don’t skip dessert! They are all homemade using Marisa’s mom’s recipes: the Cherry Ricotta Cheesecake, Carrot Cake, Tiramisu, and the favorite, Peanut Butter Pie. Truly a little something for everyone!
Pietro’s is open Monday through Saturday from 11am until close and on Sunday from 4pm-9pm, serving lunch and dinner. Treat yourself to delicious food and drinks and enjoy it all in a friendly, cozy, and relaxed atmosphere. Cheers!.
ERIK WEBER
Dining Out
Sampling some of the borough’s best meals in West Chester’s premier dinner destinations. This Month: Brother’s Pizza
There are those dining out nights that require a jacket, a fancy dress, and a credit card to mark an occasion. There are those dining out nights that require a decent pair of jeans, a few of your besties, and a hot see-and-be-seen spot. And then there are dining out nights that come after a long, rainy, unseasonably cool summer day full of errands, that only require a booth to slip into and some hot comfort food, well executed and prepared by someone who is not you.
That was the backdrop when my son and I paid a recent visit to Brothers Pizza and Pasta, located at Bradford Plaza. While the word “pizza” may come first in their name, we were definitely there for some pasta—and for me, specifically, some escarole soup. We slipped in early—just
before 5pm, having worked our way right through a lunch break—and that turned out to be a good thing because we beat the rush.
When you first enter, Brothers appears to be your standard pizza joint: a large counter dominates the room that is staffed by several busy employees trotting back and forth, a consistently ringing phone, a few tables, and a television on the wall. Fortuitously, the Olympics were on that television during our visit, and the USA men’s basketball team was kicking ass and taking names. They’d score the gold medal before we even paid the check. Listening to it and to the reactions of the employees and a couple of customers up front provided an excellent soundtrack to our meal, but I digress.
Step just beyond that front room to a quieter dining space, with booths along the wall on the left, tables on the right. The wainscoting around the whole dining room is painted a soft black, lending just a touch of sophistication without destroying the casual vibe. Above it on the “booths” side of the room is some beautiful, exposed
Can’t Make
Up Your Mind?
You Don’t Have To!
Indulge in a pasta flight, available on their seasonal menu. It features capellini served three ways: blush, pesto, and garlic & olive oil.
brick (my favorite architectural element), and crisp white paint above it on the “tables” side of the room. Several bright prints in black frames and some sleek, metallic pendants complete this welcoming environment.
Our efficient, friendly server, Stella, arrived promptly and fetched our soft drinks and water, and I ordered my soup before returning my attention to the menu. Before I could even read the whole thing, however, my son piped up “Mom, they have homemade gnocchi.” It had the effect that he assumed it would—I put my menu down immediately, decision made. Myles struggled a bit longer; a true pasta lover, too many options tied him in knots,
at least temporarily. Lucky for him, Brothers offers a pasta flight on their seasonal menu. That’s right—just like they do with wines and beers at your favorite watering hole, Brothers has put their own delicious spin on the flight trend.
Stella delivered my soup, which arrived with several delicious slices of seeded Italian bread and butter, the way that all soup would arrive if I ran the universe. The bread alone is worth a mention, somehow both dense and light, with just a tiny crunch of a crust, deliciously fresh. I’m a big soup fan, escarole is a longtime favorite, and there are several iterations of it. Some of it is Italian-wedding-ish, with tiny meatballs or beans. Some of them have pasta, some do not. Brothers’ version is along the stracciatella lines; unfussy, with just the important parts: a rich chicken broth, egg drop, and of the course the green that doesn’t get enough love in my opinion, escarole. Did it feel weird eating a hot bowl of soup on an August afternoon? A little. Did it hit the spot on a chilly, dreary day? You bet it did.
Brothers also has Pasta Fagiolio soup on the menu if escarole is not your thing, as well as a soup of the day.
Next came the salads for our entrees: Brothers’ house salad. Another win, this perfectly sized salad came in a small wooden bowl, and contained crisp romaine, black olives, tomatoes, colossal house-made croutons, and their own balsamic vinaigrette. The salad also contains purple onion, and I want to take a moment to give them props for calling that onion what it is. Maybe it’s because purple is my favorite color, or because I’m such a literal person, but calling them red onions has never made sense to me.
Our well-timed entrees arrived, and Stella whisked away extraneous plates and saw to refilling our beverages. Myles’s flight of pasta was so fun, visually and culinarily. Three small bowls on a long platter, with capellini pasta dressed in three different sauces: a beautiful blush, a bright pesto, and a tangy garlic and oil. A perfect choice for someone who will eat anything pasta but isn’t in the mood to make a lot of decisions.
My gnocchi arrived; if I see it on a menu, I’m going to order it, almost without fail. This version was all homemade pasta
(some recipes use potato as well), and the tomato sauce it was dressed in burst in my mouth—just so incredibly fresh. It was delicious, and I have no shame in admitting I ate every bit of it. I also ordered two of their homemade meatballs. This turned out to be an excellent decision on my part. Hefty and hearty and unmistakably homemade, they were the perfect accompaniment to the pasta, and I recommend them unreservedly. For an English/Irish gal, I know my way around meatballs.
Another reason to consider Brothers for your next dining out experience is the fact that although we ordered some relatively standard Italian entrees, they offer much, much more. Sure, you can get mozzarella sticks here off the appetizers menu—but you can also get goat cheese toasts. Sure, you can order the house or maybe a Caesar salad here, but those are two of 15 (that’s fifteen) salad offerings, including the Gorgonzola & Walnuts, or the Dolce Insalata, with arugula, spinach, apples, craisins, pears, goat cheese and pumpkin seeds. You can also add chicken, tuna, or shrimp to any salad for a small upcharge.
There are 20 house specialty entrees here, from eggplant parmigiana to spaghetti with clams to a dish called Chicken Frosinone, which I’ve earmarked for my next visit: chicken with fresh mushrooms and spinach in a lemon garlic white wine sauce.
Homemade Meatballs hearty yet delicate and served in a wonderfully bright marinara sauce with freshly chopped herbs
Only want a sandwich? Plenty of options here too, from traditional hoagies and cheesesteaks to 10 different wraps and a separate gourmet sandwiches section, calzone and stromboli—truly something for everyone. And yes—of course there’s a kids’ menu, too.
Oh, and about that pizza: if you can’t find one you like here, there’s no hope for you. Traditional and gluten-free, there are 18 options of their gourmet pizza menu, running the gamut from Hawaiian to Margherita to Pesante (bacon, pepperoni, sausage, and meatballs) to vegetarian. Don’t like any of those? Create your own..
You’ll want to keep Brothers in mind if you just don’t want to cook dinner tonight—and you definitely want to do so if you don’t want to cook for a whole bunch of other people, either. Contact them for their catering menu. You—and your guests—will be very glad you did.
photos ERIK WEBER @westchesterviews
story Kate chadwicK @KATEC616
On the Shelf
Some of the best cookbooks at West Chester Public Library, as reviewed by library director Maggie Stanton
The Complete Autumn & Winter Cookbook 550+ Recipes for Warming Dinners, Holiday Roasts, Seasonal Desserts, Breads, Food Gifts and More
by
The American Test Kitchen
When the weather changes, so do our food choices. Enjoy these various comforting recipes as you settle into the cooler fall days and nights.
Sunday Casseroles: Complete Comfrot in One Dish
by Betty Rosbottom
What is better than having a casserole in the oven while relaxing on a Sunday afternoon? Pop it into the oven, park yourself on the couch and focus on your Sunday newspaper (or the Eagles), while your house fills with delicious dinner smells. Sunday is a day of rest, as they say.
America’s Test Kitchen Thanksgiving Playbook 25+ Recipes for Your Holiday Table by America’s Test Kitchen
Whether it’s your first time hosting or you’re an experienced Thanksgiving chef, this e-book will ensure your meal is ready to go for the most delicious dinner of the year. It includes recipes and several options for your turkey, including a two-hour turkey and gravy, sides, and desserts.
Football Party Recipes: Delicious Ideas for the Big Game
by Katrina Jorgensen
Game day parties can only be complete with the right snacks for the win! With recipes from drinks to hot and cold appetizers, sandwiches, entrees, and desserts, this book will help keep your guests content—and full mouths keep the trash talk to a minimum.
New England Soup Factory Cookbook
by Marjorie Druker
This book contains 100+ of Boston’s best-tasting traditional and creative soup recipes for potlucks, picnics, Super Bowl parties, and holidays. What’s fall without a little New England charm? Or soup, for that matter?
Seriously Good Chili Cookbook: 177 of the Best Recipes in the World
by Brian Baumgartner
A chili master off-screen, this book by The Office’s Brian Baumgartner features 177 recipes stamped with his “seriously good” approval—everything from threebean to mango to…alligator chili. And if you can’t trust Kevin, who can you trust?
And finally those of you who may want to read a mystery now that spooky season is here, check out some of our cozy food-related mystery novels; some of them even include tasty recipes!
Catch Me If You Candy
by Ellie Alexander
Murder at the Pumpkin Pageant by Darci Hannah
Now You See It by Carol J Perry
Pumpkin Spice Peril by Jenn McKinlay
A Catered Thanksgiving by Isis Crawford
story wc pUbLic Library @WCPLPHOTOS
Date Night
Dinner for two at some of our favorite spots for quality time and quality food. This Month: Serum Kitchen & Taphouse
Serum Kitchen and Taphouse co-owners Ryan and Lisa Diehl created something great together by founding Imprint Brewery in Hatfield, Pennsylvania, now over six years ago. But they wanted to produce a customer experience different from those digs. With rooftop dining on their minds, they went to Scott Zukin, who showed them a great spot on Market Street towards the edge of town. It was perfect but lacked outdoor dining; Scott said, “We can do that,” and the deal was made. Serum opened in March, and their gorgeous rooftop patio followed in late July. With an innovative chef designing freely in his scratch kitchen, owners bent on satisfying customers with approachable, comforting vibes, and unbeatable al fresco dining, let’s welcome Serum with your next date night.
According to the Diehls, Serum is already a pretty happening date night spot, and I can see why. There are several dates that work here, so I’ll work chronologically, starting with happy hour. I’ve mentioned this before, but when I dine out, I like to somehow work it so that I can try as many things on the menu as possible. This often involves a bit of cajoling, sweet talking, and soliciting suggestions. The menu at Serum is perfect for a mixand-match kind of meal. During Happy Hour, Imprint beers are offered at a discount, and “pickins”—like their homemade chips, wings, and rib fingers—are offered at reduced cost. In my mind this menu is best for the long-married couple who aren’t ashamed to take advantage of a deal while licking barbecue sauce off their fingers. The date I recommend at Happy Hour involves the full menu; a gin and tonic for one, a Blackberry Margarita for the other, order the Poke Nachos, the Fried Deviled Eggs, and a Wild Mushroom Flatbread to share. I promise you— you won’t be disappointed. Let’s talk about these cocktails.
Wine is nice for a traditional dinner, but cocktails are ideal for this bespoke date. The last time I drank a gin and tonic I was a smidge under legal drinking age, and, after announcing that my drink tasted like Christmas trees, I didn’t touch gin for 20 years. Now a seasoned consumer of various liquors, I’d like to put out into the world that gin is making a comeback. You heard it here first. Though the two ingredients are in the name, I’m not sure exactly what made this so balanced and dangerously drinkable, but I thoroughly enjoyed it. I also tried their Blackberry Margarita and little do they know, but I am an overly opinionated margarita imbiber. I’ve had too many fruity margs that are so sweet they set my teeth on edge, yet much to my delight, a deep sip of my gorgeously hued drink had
Blackberry Margarita
Tequila blanco with blackberry puree and lime with a sweet and salty rim, the drink is wellbalanced and just “moderately sweet.”
me thinking, “balanced, just moderately sweet, well done!” Edged with a sweet and salty rim, this is the drink to take you from late summer to early fall without skipping a beat.
Happy hour is just as much about food so let’s start with the nachos. Swoon. I’d partaken of these during a previous trip to Serum and dreamed of them ever since—a similar flavor to the Tuna Tar-
tare at Spence, but an entirely different presentation. Crispy fried wontons tossed with tender cubes of Ahi tuna, drizzled with Cusabi (think cucumber mayo with hints of wasabi), topped with chili threads, sliced scallions, and black sesame seeds, this dish is nearly as delicious as it is beautiful. It evokes nachos only in that it’s served heaped into a bowl (artfully placed is more accurate than heaped); otherwise, this is one sophisticated plate. Hopefully you’re comfortable enough with your date to endure the “no talking portion” that will ensue when these nachos hit your table.
...nearly as delicious as it is beautiful. It evokes nachos only in that it’s served heaped into a bowl (artfully placed is more accurate than heaped); otherwise, this is one sophisticated plate.
Moving on to the Fried Deviled Eggs, I can’t say that my eye would have been drawn here on the menu if I didn’t know the backstory. When the Diehls were interviewing for their chef, it was these Fried Deviled Eggs that sealed the deal. When the plate arrived at my table my brain suggested “mango cupcakes” which should show you just how atypical these deviled eggs are. The whites are breaded and fried, then topped with a filling that is only traditional in its golden hue, but otherwise is so fantastically, irresistibly different from what you’d expect that my mouth is watering just writing about it. It’s light as pastry cream, with none of that grainy texture typical of yolk. Topped with pickled red onion (which, yes, makes everything a little better but just hits perfectly here), bacon, and smoked aioli, I can’t say enough about this appetizer other than it’s a must order. With four on the plate, two each fits the date bill nicely.
There might be a second cocktail on the table at this point, so a shared flatbread makes for an ideal split. The Wild Mushroom flatbread is topped with smoked gouda, arugula, and a roasted garlic honey spread. Smoked gouda is my
preferred fromage, but with these additions the combination is heavenly. With these cocktails and this three-item order, it’s a happy hour date you won’t forget.
The food at Serum is comforting and approachable, but if a bend towards fine dining is what you’re after, you’ll find it on date number two: the real deal date. The chef will start you off with a complimentary amuse-bouche instead of bread. The starters will work great here, but since you’ll order an entree, you might want to start off with a salad. The Caesar perhaps, with baby romaine wedges, garlic and herb croutons, house made Caesar dressing and shaved parmesan cheese, or, since their menu changes seasonally, look for one offering autumn’s produce. The perfect date night split, in my educated opinion, includes one order
Ahi Poke Nachos
Fried wontons tossed with tuna, drizzled with cusabi, topped with chili threads, sliced scallions, and black sesame seeds
of Beer and Honey chicken, and another of Short Rib and Shrimp.
The former is so beautifully displayed that I politely sliced into it with my fork and knife, chagrined to upset the presentation, but after one bite I swapped my utensils for my fingers. The chicken is marinated, smoked, and roasted, topped with a stout honey glaze, and served with fried smashed fingerling potatoes and grilled asparagus. You might think
“marinated, smoked, and roasted” are three synonyms for the word “cooked,” but you’d be wrong. Marinating makes it juicy, smoking lends flavor, and roasting gives it that crispy skin that almost pops when you slice into it. Roasted garlic soaked in honey beer sauce, thinly sliced and piled on top is the perfect finishing touch. The Short Rib and Shrimp involves fork tender, braised short rib on top of grilled asparagus and horseradish whipped potatoes (like velvet), finished with two garlic sautéed shrimp. Varied proteins, different potatoes, and complementary flavor profiles make these two dishes a great order for wandering forks and deep conversation, whether it’s a first date or a much-needed reconnection.
The final date in our romantic chronology occurs at the later end of the night and involves the rooftop. With fantastic views, string lights, and live music, you plan to meet past 8pm and head right to the top. With table service but a bar just 10 feet away in the “The Mezz” (second
floor of the restaurant and available to rent for groups of 20-75 people), freshly crafted cocktails and some late-night fun are on the agenda. Serum is open until midnight on Friday and Saturday, and in my opinion, this is the best time to order the Wings (their number one seller), Rib fingers, Burger, Country Fried Chicken, or Truffle Fries. Defenses are down, it’s the weekend, and you may have had a cocktail, and you want to eat something you wouldn’t eat during the week.
There are a million places for this type of food in our lovely town, but the chef at Serum runs a completely scratch kitchen, down to salad dressing and ketchup, which makes a world of difference with the “fun food.” Take the Pub Burger, for instance. High-quality ground sirloin, topped with Havarti, bacon, lettuce, roasted tomatoes, fried onions and homemade barbecue sauce, served on a pretzel bun. That’s an elevated dish for the late-night eater and would work wonderfully for this date.
Short Rib & Shrimp
Braised short rib with grilled asparagus & horseradish whipped potatoes, finished with two garlic sautéed shrimp
Serum is a welcome addition to the West Chester date night scene. Located on Market with ample available parking, easy walking distance from the “heart” of town, it sets itself apart with an approachable menu, beautifully and thoughtfully prepared scratch cuisine, and a rooftop dining experience that’s second to none. Whether you arrive in work attire, looking to eat an early, scrumptious meal, make a reservation for a slower, romantic dinner, or hit the rooftop for late night eats and creatively crafted cocktails, your next date should be at Serum Kitchen and Taphouse.
If you can spot the five differences in these two photos of massive Thanksgiving spread, email your answers to contests@thewcpress.com, and you’ve got a chance to win a Saloon 151 gift certificate.
