Taste West Chester - Winter 2024 by The WC Press

Letter from the Editor

Kate Chadwick introduces the issue

Ithinkit’s safe to say we all have things we wish we were better at. As my very own worst critic, I have a laundry list of them. I wish I was better at holding my tongue when I’m angry; I wish I was better at sitting still; I wish I was better at not cursing while driving, especially when there’s no real chance that the person I’m cursing at can even hear me.

Hovering near the top of the list is that I wish I was a more creative gift-giver. Sure, on occasion I’ll hit one over the fence, historically with the men in my life or my children. But largely, the prospect of distilling how I feel about a person down to an object to be given on a specific occasion paralyzes me. It’s not that I don’t have any ideas; in fact, sometimes I have too many ideas—and too few dollars. That’s why I love a good gift suggestion guide, and, given that this is a holiday issue of Taste, lucky for me (and you) we have a roundup of stocking stuffers for the foodies in your life.

All that shopping will require a caffeine infusion, so we’ve also thoughtfully provided a selection of festive holiday coffees and teas around town to fuel your expedition for the perfect gift. The coffee shop scene in the borough is as varied and unique as the people who live here, and there are enough of them to satisfy everyone. We don’t think it’s unreasonable to hit one first thing for some rocket fuel, another midday for a soothing cup of tea, and a third to close out your afternoon or evening with a decadent a hot chocolate... for a treat.

Speaking of treats, it was my pleasure to have a 90-minute conversation with Chef Jason Brown of QVC (that I then had to somehow distill down into a 1200-word article). We bonded over our respective histories in the restaurant industry and connected on our addiction recovery journeys. (I also correctly guessed he is a Leo a mere 10 minutes into the conversation, but I digress.) He provides us with some tips to navigate hosting during the holidays without losing your mind—something else I wish I was better at.

We also visit Turks Head Wines in our New in Town column, which has made quite the mark in a few short months. I recently visited there myself and was delighted to be offered a non-alcoholic drink option. Frankly, I could have sat and just enjoyed the décor all day; it’s a truly beautiful addition to the borough.

Please eat, drink, be merry, and shop local! We wish you a joyous holiday season and a peaceful new year. Thank you for reading Taste

—kate@tastewestchester.com

PUBLISHER

Dan Mathers

dan@thewcpress.com

MANAGING EDITOR

Kate Chadwick kate@thewcpress.com

ADVERTISING DIRECTOR

Nick Vecchio nick@thewcpress.com

ACCOUNT MANAGER

Myles Chadwick myles@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

Cover photo by Becca Boyd @homebeccanomics

Today’s

#TASTEWC

“Nothing says 'holidays'

CONTRIBUTING EDITORS

Jesse Piersol

jpiersol@thewcpress.com

Becca Boyd bboyd@thewcpress.com

SOCIAL MEDIA MANAGER & STAFF PHOTOGRAPHER

Erik Weber @westchesterviews CONTRIBUTORS

Amanda Saleh

asaleh@thewcpress.com

Andrea Mason amason@thewcpress.com

Olivia Pagliaro opagliaro@thewcpress.com

Published By...

The WC PRESS & Mathers productions, LLC 1271 Phoenixville Pk West Chester, PA 19380 mathersproductions.com 610-299-1100

Breakfast of Champions

The most important meal of the day can also be the most delicious way to start it.

This Month: Rolling Stars

I finally got to Rolling Stars Bagel and Restaurant at 706 E. Market Street (across from Wawa). Open for three years now, reviews were slow to reach me. I heard about the rainbow bagel first and surmised it was a bagel joint. As a generally healthy eater/feeder of young ones, “rainbow bagel” wasn’t enough of a draw. But when I heard they did a proper breakfast and lunch (fullest of menus—omelets, benedicts, pancakes, and the like), I was officially intrigued and jumped at the chance to meet a friend there for brunch.

When I explained my visit, the kind manager Amy had a toasted rainbow bagel with Funfetti cream cheese under my nose immediately. Not what I planned to order but what I will go back for, kids in tow, as it is bagel nirvana. The bagels are hand rolled and baked in-house daily, with spot-on chew and well-balanced flavor; the Funfetti spread is as scrumptious as it sounds. Amy boldly recommended “the best avocado toast in town.” It went to my dining buddy Sarah. I raised an eyebrow at Amy’s confidence, since I’ve eaten plenty of excellent versions, but I think she’s right! Get it on an everything bagel; it’s topped with scallion cream cheese, lemony arugula, thinly layered avocado slices (much more elegant than a mash), dollops of ricotta cheese and walnuts on top. It was delicious; dare I say, a must-order.

I went with the nova platter because it came recommended, and I don’t eat enough fish. For those who like assembling “perfect bites,” this is for you. It comes unassembled; choose your bagel (I did an egg everything), top with your choice of nova (smoked salmon), cream cheese, red onion, capers, lettuce, and tomato. I eat it open-faced, but a sandwich works, too. The nova is deboned and sliced in-house, freshly delivered daily, and it tastes like it. A friend eating at a nearby table told me that her family orders their nova platter through

their takeout menu all the time; literal food for thought for my upcoming weekends. To wash this all down we had the freshly squeezed orange juice, an absolute treat that tasted like summer in a highball glass.

This is a breakfast column, but I’d be remiss if I didn’t add recommendations if you're there past noon (they’re open 7 days , 7am to 2:30 pm). The roast beef sandwich is a must try, if you have room, consider calling it “linner” and ending with dessert. I tried the Basque Cheesecake at a mere $5.00 and sized to split; it reminded me of the ricotta pie my Italian

grandmother would make at Easter: mildly sweet and tender, dusted with powdered sugar, and garnished with fresh fruit. One might not think bagels and cheesecake should be eaten at the same meal, but one would be wrong.

I’ll be back again, at the very least for avocado toast and rainbow bagels with Funfetti cream cheese to eat in the car while chauffeuring children to various activities during manic holiday weekends.

Holiday Sips

A Tour of West Chester’s Festive Beverages from it's favorite caffeine hot spots.

As the seasons shift and temperatures plunge, the ways we enjoy coffee and tea change, too. Be gone, iced everything, and welcome warm, comforting beverages. Whether you want to park yourself with your headphones and a good book— or a good friend—or need a pick-me-up while shopping locally this holiday season, there’s a delightful array of festive coffee and tea options within the West Chester borough.

Gryphon Cafe

111 W. GAY STREET

I started my quest for some holiday-themed drinks on West Gay Street at Gryphon Café. This colorful café doubles as a gallery, with works by local art-

ists adorning the walls. The welcoming ambiance, exposed brick, and black-andwhite tile floor also make it a very Instagram-worthy spot. And they’ve got Wi-Fi, so it’s a great place to get some work done.

My drink of choice was their decadent Earl Grey hot chocolate, a delightful fusion that is just as delicious as it looks. Served in a charming ceramic mug instead of a paper cup, it feels cozy and inviting, just like home. It’s topped with whipped cream and a dash of fresh bitters. What I found intriguing about Gryphon is that each syrup is made from scratch.

“All of our syrups are homemade, and we often take inspiration for our specials from our flagship in Wayne,” explains Caroline Finn, Gryphon’s social media manager.

Earl Grey and hot chocolate may seem like an unlikely pairing, but I was left wondering how I’ve lived without this drink for so long. It’s indulgent, unique, and utterly delicious. The fresh whipped cream on top really enhances the rich flavors of the cocoa, and the Earl Grey herbs give the drink depth and dimension.

Coffee is Art

Turks Head — West Chester's original roastery — never disappoints with the latte art at the flagship shop on Church

Turks Head Cafe

111 N. CHURCH STREET

It’s safe to say chai is thriving this season. At Turks Head Café, their beloved Yuletide Chai is returning this year. Perfectly defining the spirit of winter is this blend of vanilla, eggnog, and chai. With a creamy texture, flavors of black tea, and rich spices, it is sure to warm your heart and lift your spirits. Pair it with some biscotti or a nice slice of crumb cake.

While you’re waiting in line, browse their retail wall. It offers a great selection of branded merchandise, Éclat Chocolate and Turks Head Coffee Roasters’ beans. My favorite is the El Gato—a medium roast with enticing notes of chocolate, nectarine, and brown sugar. I love the taste of this coffee, but also appreciate the environ-

mental impact. Turk’s Head only sources their beans from sustainable growers, and their packaging is compostable.

What I also love about Turks Head is the consistent quality and the friendly staff. The espresso is strong, and everything here tastes as good as it looks. If you ask nicely, your drink might even come with some adorable latte art.

After you’ve made your purchase, there are a few places to unwind. Weather permitting, you have the option to grab a table outside and people watch on Church Street. Or you can relax downstairs by the window in the bar-style seating and browse their excellent selection of board games. I went upstairs and found a table— there are several, and a large couch—and I was suddenly reminded of the concerts I used to attend in that very room a decade ago.

Dia Doce Coffee

100

S. HIGH STREET

Just a few blocks away on High Street is Dia Doce Coffee, formerly known as Cathey’s Coffee Bar. Besides the name, not much has changed. It remains a classic spot to meet friends or read a book solo. Grab a table and savor their luscious lattes paired with their award-winning cupcakes.

If you're seeking variety, Dia Doce has at least ten special drinks year-round. Their specials menu pays tribute to both current and former staff members. Before each season, team members get together in a group chat to brainstorm new recipes.

“It’s a wonderful way for the people we love to stay involved, even after they’ve graduated or transitioned in their careers,” says manager Abbie Smith, who’s been there for nine years. “Everything on our boards reflects our baristas’ passion for their craft.”

This year, they’re featuring a rotating menu of white chocolate mocha drinks. If you’re in the mood for something classic and sweet, I highly recommend the Frosted Sugar Cookie White Mocha Latte. Served over ice with a shot of espresso, it’s a delightful blend of creamy white chocolate and cookie butter syrup. The result? It tastes like a fresh baked sugar cookie in liquid form.

Not a fan of white chocolate mocha? No

Peppermint Latte

If you're looking for variety, Dia Doce's expansive speciality drink menu will have something for everyone.

problem! Back by popular demand are the Polar Espresso and Gingerbread Chai Latte. The Polar Espresso is served chilled, combining vanilla, peppermint, a double shot of espresso, and a splash of milk, shaken in a mini cocktail shaker and topped with ice. Abbie said the polar espresso was inspired by a regular named Luke.

“He would order the vanilla and peppermint shaken espresso almost every day, so we decided to give it a fun name and add it to the board. We’ve done this a few times, and it’s a cool way to bond with our customers.”

If you’re not in the mood for java, Abbie recommends their gingerbread chai, which is mixed with gingerbread syrup and milk, topped with fresh gingerbread. “The gingerbread chai uses local Chaikhana chai concentrate, and we all love it so much! You

can pick vanilla or masala, and we always have a chai special available because we know not everyone is a coffee drinker. We also tell people they can make any of our special flavors into a chai too!”

Chaikhana chai is a wholesale brand from Kennett Square, known for its slow brewing and small-batch production. It’s woman-owned and operates out of a facility that was converted from a trolley station.

Mayday Coffee and Shop

123 N. HIGH STREET

If you’re looking for something unique, pop into Mayday Coffee and Shop. Enter, and the first thing you’ll notice is the gold and gray Carrara tile floor which spells out: “happy to be here.”

Indeed, there are plenty of reasons to be happy here. For one, it’s the breakfast and lunch that they serve daily. Aside from their café, they offer a wide selection of beautifully designed floral arrangements and perfectly curated retail merchandise: shop an assortment of funky mugs, handpoured candles, and kitchen goods. The baby pink accents, floor to ceiling plants,

and ornate light fixtures make this shop bright and cheery throughout the year, but especially in winter.

I opted for a drink of a different kind here: green tea. Trust me when I say there are options, including multiple types of matcha, plus a new alternative, hojicha. If you haven’t discovered matcha yet, it is a vibrant green powder made from finely ground green tea leaves.

Mayday offers two tiers. Choose between traditional matcha or upgrade to the ceremonial matcha. If you think this sounds fancy, you’re right. The treat is prepared using a bamboo whisk for a frothy texture. Best of all, it’s made without any added sugar, letting the pure flavors shine through. At just a dollar extra, it’s worth treating yourself.

Mayday Coffee and Shop has also introduced hojicha lattes on their seasonal menu. I’d never heard of hojicha before the owner, Austin Piona, introduced me. This very trendy tea hails from Japan and is made with more mature green tea leaves than those used for matcha. Another distinction is in its preparation.

Housemade Holiday

Whether

brewed hot or cold, this medium roast from Twin Valley brings a hint of seasonal spices to every cup.

“Hojicha is very similar to traditional matcha, except it has more of a toasty, nutty flavor because the green tea leaves are roasted over charcoal,” Austin explained. “Also, hojicha has a lower caffeine content than matcha.”

Twin Valley Coffee

120 N. CHURCH STREET

Diagonally across the street from Turks Head is Twin Valley Coffee, where they opened late last summer. This year one of their specials is their Holiday Latte. This drink combines espresso and frothed eggnog, and it is topped with whipped cream and holiday spice. Please note that this latte is only available hot.

I caught up with the marketing assistant for Twin Valley Coffee, Molly. She shared

more about their coffee, which is roasted in nearby Lancaster County. “We roast all our own beans in our production facility based in Morgantown, PA, where we originated back in 2006. The owners, the Burkholders, started Twin Valley Coffee in a little gazebo on their property.”

Twin Valley Coffee expanded quickly and built a few more retail locations, with West Chester being the most recent. “TVC quickly grew in popularity, allowing us to expand to FOUR amazing locations,” Molly said. “We also plan to reopen our original location in Morgantown. It was closed due to COVID to keep the Burkholders safe, but we have plans to reopen this café in 2025.”

One look at their website header, and you know that they have strong feelings about coffee. “After you've had your first Twin Valley Coffee, you will be ‘ruined for the ordinary.’ Average coffee will no longer be acceptable. Join the crowd.”

I recommend grabbing a souvenir to take home: purchase a bag of their housemade holiday blend beans—a medium roast with hints of holiday spice, nuts, and

Iced S'Mores Latte

Will you taste their dedication to sourcing small batches from the finest coffee growers around the world in this drink from LaCava? No. The espresso is definitely secondary in this particular cup. But we promise you will still love every sip.

chocolate. They also offer a nitro cold brew featuring these special beans if you want to try it first.

LaCava Coffee Company

101 E. GAY STREET

Last but not least is the newest addition to the local coffee scene. LaCava Coffee Company opened on East Gay Street in late 2023. Since then, they’ve been crafting everything under the sun—from infused Red Bulls to Harry Potter-inspired butterbeer.

I walked in on a brisk fall afternoon and was pleasantly surprised by how lively the turnout was. A few couples enjoyed beverages in the back room, while some customers ordered food to go. What caught my eye immediately was their beautiful specials board, which intrigued me even more.

I was warmly greeted by Estefania Colindres, who is a manager there. She shared with me the owner’s story while she made my hot drink. Jose Oliva, the owner, grew up on a coffee farm in Honduras. “When Jose moved to the states, he began his journey in West Chester. He always wanted to do something to connect his current home to his birthplace so he thought, what could be better than coffee?”

LaCava Coffee brings you back to Oliva’s Central American roots, as many of their beans originate there. “We only buy the highest quality beans in small quantities from various regions, particularly Honduras.”

All their beans are roasted locally, says Colindres. “LaCava Coffee Company has its own roasting facility in Honeybrook, where we roast weekly in small batches to ensure the freshest coffee.”

Step into the back room of LaCava, and you’ll feel right at home, sipping your drink on their plush, oversized couches. This winter, they’ve transformed their fall s'mores cold brew into a s'mores latte, a decadent blend featuring toasted marshmallow-flavored espresso, topped with whipped cream, fudge, and graham crackers. And, if you want something like this minus the espresso, they have a Toasted Marshmallow Hot Chocolate.

LaCava does not stop at beverages; they have a lengthy food menu that offers fresh acai bowls, homemade macarons, and even pizza. And they open their doors one

evening every month for a live stand-up comedy show.

The toasty beverage options around West Chester are abundant this year, and with such a wide variety of choices, we don’t blame you if you find it hard to decide where to go first. Next time you’re in town and need something to sip on, consider something new and try one of our suggestions. Whether you’re in the mood for espresso, chai, or hot chocolate, each is sure to bring warmth and joy into your day.

story AMANDA SALEH

Less Stress Holiday Hosting

A chat with chef and QVC food stylist Jason Brown

There are two types of people in this world: those who can host family and friends for a holiday meal without breaking a sweat, and… the rest of us. With so much to think about—guest list, menu, beverages, timing, separating people who should not be seated next to one another—feeding folks over the holidays can be an undertaking.

We went to an expert for advice on staying sane while planning and executing a holiday get-together. Whether it’s as a New Year’s Day open house grazing situation, or a formal sit-down Christmas dinner, we’re confident you’ll find a lightbulb idea (or a life preserver) in our chat with QVC food stylist Chef Jason Brown. This guy’s life is a story, from addiction recovery to rubbing elbows with Martha Stewart.

Chef Jason has a combination of formal training and baptism by fire on the job. After stints around West Chester starting with a high school job bussing tables at the old Courtyard Inn, to Capriotti’s Sandwiches to Spence, with catering and personal chef gigs over the years, Jason has some serious culinary chops. “At my first job, I had that moment Anthony Bourdain talked about in Kitchen Confidential, like ‘Whoa—these guys are rock stars,’ but instead of drums and guitars they were using knives and fire. Some had rap sheets and ankle monitors; they were just so badass. I knew I wanted to be a part of it.”

At Capriotti’s, “I started thinking about things like profit margins and food costs, and I really fell in love with the business end.” Another aspect that clicked was interaction with customers. “I’d make something for someone, they’d come back and get it again, and I’d chat with them. There was almost an entertainment aspect. I thought, ‘Hey—I’m good at this.’"

He attended Johnson and Wales University, but the partying he started there eventually spiraled into alcoholism, addiction, and brushes with the law. “I came back and got myself into an intensive out-

patient (IOP) rehab program.” Given that the restaurant industry lends itself to partying, his recovery was touch and go. But by the time he learned he had a son on the way in 2009, it was time to get real.

In 2017, a neighbor tapped him for a catering gig, and he decided to give the personal chef business a shot. His buddy Luke O’Brien helped Jason create a “visual resume” by filming him cooking. Eventually, due to a series of very fortunate events, he landed a job at QVC—and nearly collided with Emeril Lagasse in the hallway on his very first day.

But enough about his background, what about those promised tips for successful holiday hosting? “The biggest thing is to pick the people around you and designate according to skill set. When you have one person trying to operate the crazy holiday ship, it doesn’t work. There are too many variables: schedules, menu, shopping, timing. You need to almost treat it like a restaurant and break it down into a brigade: your garde manger, your grill, your sauté, your pastry or dessert. Each person has a job, and when they focus on that one thing, it all comes together.”

Quite the Spread

QVC's Jason Brown, aka @chef_jdish, offers up his hard-earned advice and a few chef's secrets for holiday hosting

Unless you’re a culinary professional, trying to do everything yourself is going to “trash your timing,” which is critical when you’re feeding a group. “Some people think solving that is as simple as doing things ahead,” Jason said. “But that doesn’t work for everything. Once I found my mom sauteing spinach at 9am on Thanksgiving. I asked why and she said, ‘well at least it’s done.’ I pointed out that sauteed spinach takes almost no time and should be eaten right away, not something to make ahead and heat up later.”

An obvious basic: start things that take longer earlier, and things that don’t take long later.

Preparation and time management are key, starting with shopping. “Thinking even a couple of days ahead and getting what you need is better than running out to grab

Sweet Potato Tater Tots

w/Chili Lime Apple Sauce OR Ranch

Flash Fried Brussel Sprouts

w/Bacon, Bleu Cheese Crumbles, and Balsamic Honey Reduction

WEDNESDAY- FRIDAY 4-7PM $7 Happy Hour Menu

Jumbo Wings

Buffalo, Piri, Thai Chili, Old Bay, BBQ

Choice: Bleu Cheese, Ranch, or Sriracha Ranch

Plantain Chips

w/Pico & Sour Cream Add: Guacamole $2

Hummus Platter( Veg)

Feta, Cucumbers, Kalamata Olives, Roasted Red Peppers, Tomato & Toasted Pita

Cheese Quesadilla

Pico & Sour Cream Add: Guacamole $2

Chicken Fingers

Side BBQ or Ranch

Add: Hot Sauce $1

something at the last minute—especially a specialty item,” Jason suggested. “In my family, my mom does the stuffing, my dad smokes the turkey on the Weber, and I make sure no one is cooking everything at 7am.”

Take advantage of supermarket shortcuts. “For something like cornbread stuffing,” Jason said. “You can make your own cornbread from scratch, let it cool, cut it up...OR! You could just go to Wegman’s, buy their honey cornbread, and use that. Eliminating even one step helps.”

But enhance those shortcuts. “Jazz up canned cranberry sauce by adding blood orange juice or sundried cranberries. Take something that’s already done and add to it, rather than making it from the ground up. Enhance goat cheese with something sweet (honey), savory (bacon), or spicey (chili powder). Braise collard greens and bacon then add something offbeat, like coriander, curry powder, or turmeric.”

Go off script from your traditional turkey, ham, or pasta holiday meal. “Put out a side of salmon. My dad takes a center cut of salmon, smears mayo, herbs, and panko breadcrumbs on it and pops it into the oven. It’s amazing.”

For Jason, a dark meat fan, it’s turkey legs. “I take them off and confit them. Put them in the oven at 185 overnight with rosemary, garlic, sage, thyme, and peppercorns with butter and oil. They just melt. Then you shred; it’s velvety.”

Take store bought pie and make your own whipped cream, a simple task: whipping cream, powdered sugar to taste, a splash of vanilla. Don’t like vanilla? Try almond extract. Add cinnamon if you want. There are no whipped cream police.

Augment global flavors into traditional American standards. “Add a twist with desserts from a different cuisine. Swap out your Parker House rolls for a baguette, or brush the tops with olive oil and add everything bagel seasoning.”

Enhance your butter. “Cut a softened stick of butter into thirds, and give each a different flavor infusion,” Jason suggested. “You could have roasted garlic butter, honey cinnamon butter, and rosemary-cranberry butter.”

These baby step enhancements are easier than trying to reinvent the wheel (or meal). “You don’t want intimidation and

At my first job, I had that moment Anthony Bourdain talked about in Kitchen Confidential, like ‘Whoa—these guys are rock stars,’ but instead of drums and guitars they were using knives and fire.

anxiety to take over. That’s like a mission for me. I know it’s easy for me to say, but if I can cook, anybody can.”

Another thought: “Unless you’re baking,” Jason says, “a recipe is just a guide. People feel like they must follow a recipe to the letter, but trust me: you can put a little chili powder in that if you want to.”

“I’m a big fan of the rimmed glass for beverages,” Jason added. “Try simple syrup and crushed gingerbread cookies for mulled cider. If you’re doing a Christmas espresso martini, rim the glass with crushed candy canes.”

Jason rims hot chocolate mugs with vanilla or chocolate icing, then dips in crushed Oreos or Heath Bars. “Go as crazy

as you want. If you choose to indulge, enhance hot chocolate with a liqueur, or add a flavor dimension with caramel sauce. Decorating that glass sets it off; we eat and drink with our eyes first.”

Finally, we asked on behalf of the culinarily challenged (right here) if there's a fail-safe side for those of us who still want to contribute. Jason didn’t hesitate.

“Be the sweet potato guy. For one thing, you can make them in advance. They’re foolproof. Potatoes like russets or Yukon can be gummy when they’re over mashed. Sweet potatoes don’t get enough credit as a fry, or as a side, or even as a dessert. They’re culinary superheroes; they play every position. Sweet potatoes are our friends. They don’t cause trouble, they don’t argue politics at the table, they just stay in their lane. They play nicely with everybody.”

And isn't that what a holiday meal is all about?

On a Roll

Sampling all of the borough’s best foods served between slices of bread. This Month: Saloon 151

When I rolled into Saloon 151 for an early lunch on a Monday, it required all my reserve not to sit at the bar and spend the rest of the afternoon sipping whisky. It’s not that I was having a bad day, or in any manner needed or even wanted a midday beverage—it was more that the environment just felt right. The wall sconces cast a soft glow upon all the wood surface—the bars, tables, walls, and trim—and the cozy vibe was beguiling. But alas, I was on a mission.

The Sandwich

A new menu just came out here at Saloon 151, and this perennial favorite still made the cut.

First off, the size of this sandwich is downright formidable, which was not surprising considering its $17 price tag. It features a fried chicken cutlet topped with avocado, lettuce, tomato, pepper jack cheese, and a light slathering of mayo.

The chicken breast is pounded thin and lightly breaded. Although it is fried, the breading is light and without a hint of grease, and the seasoning is delicate. In fact, I would describe the entire sandwich as being light in nature, surprising considering it is fried. This would be a great option if you’re craving a fried chicken sandwich but need to be alert after lunch and avoid the inevitable oil-induced brain fog.

Next, a veil of pepper jack cheese drapes across the chicken breast. I did not detect any heat from the peppers, which can be a good thing or a bad thing. For anyone preferring a more noticeable kick, I would suggest adding the optional cherry peppers or banana peppers (or both, if you’re me!) which would definitely take the heat factor up a notch.

The avocado is lightly mashed and layered atop the chicken, and followed up by the trio of lettuce, tomato, and mayo.

The Roll

The Crispy Avocado Chicken Sandwich arrives on a light snowflake-type roll that boasts an airy interior and lightly toasted top, which contributes to that overall lightness of the sandwich. It has a subtle toothiness despite its airy appearance, lighter in color and far less dense and chewy than a kaiser roll.

The Sides

Unless you choose otherwise, the sandwich is served with a side of chips. I opted to upgrade to the house-made tater tots, the heaping quantity of which could fill a medium-size mixing bowl. I am both impressed and disturbed by how many I ate. Crispy yet tender, they were definitely a worthwhile upgrade. My dining companion chose the housemade chips, which were thick and crunchy with a delightful black pepper heat.

Crispy Avocado Chicken Sandwich

A perfect chicken cutlet smothered in cheese and resting atop a fat pile of avocado is a beautful take on the classic chicken sandwich

Lastly, I must give a shout out to the pickles, which were snappy, crinkle-cut chips—those are, of course, the best kind.

All in all, lunch did not disappoint, and it left me yearning for a return visit later in the afternoon when I could relax and sample some of the offerings on Saloon’s extensive whisky menu. Maybe next time.

story & photo Jesse piersol @JESSEPIERSOL

Stocking Stuffers

story Olivia Pagliaro

photos Kate Chadwick

Sleigh bells ring, are you listening? The holidays are just around the corner. Before the season hits full force, Taste has already done some of your legwork and found the perfect stocking stuffers for your foodie friends, family, and colleagues, all from downtown West Chester. These shops have just what you need to impress food and drink lovers alike, and with every thought-out piece curated by West Chester's local businesses, these gifts will impress any food connoisseur you know. Here are a few of our top picks.

cozy spaces

PINE + QUILL

23 N. Walnut Street

For that “where did you find this?” kind of décor, Pine + Quill is the perfect stop for anyone who loves a statement piece in their kitchen. If your foodie is also your dinner party host, Pine + Quill’s holiday selection offers pine tree and snowman charcuterie boards that are sure to be a crowd pleaser, and beautiful hand-painted trays for all those sweet holiday treats. Coffee and tea lovers will be delighted to receive a multicolored, hand-painted mug adorned with nutcrackers or snowmen. For glassware, Pine + Quill has a stunning arrangement of emerald green and ruby red cocktail glasses, and don’t forget the hand-blown Rudolph swizzle sticks.

sweets for the sweet ÉCLAT CHOCOLATE

24 S. High Street

Éclat Chocolate is probably one of the most impressive places in town for an elegant and easy stocking stuffer that will thrill any chocolate addict. Founder and master chocolatier Christopher Curtin worked alongside the best journeyman pastry chefs in Europe, becoming the first American to be awarded the honor of German Pastry Chef and Chocolatier in Cologne, Germany. With these credentials, the chocolate here doesn’t disappoint. While we were browsing, a helpful and engaging chocolatier pointed out a fan favorite, and a perfect stocking stuffer: their collection of dragée. What is dragée? Simply put, it’s a bite-sized confectionery with a hard outer shell, and Éclat offers six dark chocolate options: blueberry, hazelnut, green tea yuzu, elote, caramel, and an award-win-

ning coffee latte. If none of those stand out, Éclat has almost any chocolate option you can think of, including tasting flights of chocolate bars, signature assortment boxes, and small jars of flavored caramels.

a taste of italy

CARLINO’S MARKET

128 W. Market Street

When you think of Italian food in town, Carlino’s Market stands out for their graband-go homemade meals, hand-made pastas, charcuterie, desserts, and more.

If traditional Italian is the go-to for your foodie, Carlino’s is the place. Among their offerings is a gift set of their beautiful trio of extra virgin olive oil, primo balsamic vinegar, and parmigiano dipping sauce, already wrapped up in a festive satin ribbon for you. Their selection of jars of pesto and pasta sauces and packages of handmade pasta all include gluten-free options, so there’s something for everyone. If you’re looking for something premade and effortless, forget the stocking and opt for one of their “Taste of Carlino’s” gift baskets and boxes filled with chef's choice items. They

come in a range of sizes and are packed with sauces, pasta, olive oil, and chocolate. Or opt for baskets of favored snack assortments. Bonus: they can be shipped to any long-distance friends or family who’d appreciate a Carlino’s fix.

elegant elixirs

A TASTE OF OLIVE

26 S. High Street

If you’re looking for more wrapped and ready-to-go stocking stuffers, A Taste of Olive is another spot for the culinary fan. This family-owned shop in the heart of town offers gift baskets for you to choose from, along with over 80 varieties of olive oils and balsamic vinegars from around the world. Among the offerings is their classic olive oil and balsamic vinegar, packaged either in a wooden box or a seasonal snowman basket. Want a taste of everything? A Taste of Olive also offers a petite bag of four smaller flavored oils and vinegars, mixed and matched for you. There’s a selection of pickled products, tapenades, and chutneys. Does your foodie have a sweet tooth? No problem, they have baskets of jams and biscuits, and boxes of orange and lemon fruit jellies. There’s even a beautiful selection of kitchen towels and holiday napkins, curated and assembled by A Taste of Olive’s friendly, knowledgeable staff.

gone to the dogs ALL THE DOGS

13 S. Church Street

SALTY PAWS

27 W. Gay Street

We can't forget the biggest foodies out there, begging for our scraps and licking crumbs off the floor, our furry family members! Salty Dogs on Gay Street and All the Dogs on N. Church each have a large selection of food, treats, toys, and accessories in town for your favorite canine companions. All the Dogs has a cute selection of bone broth “beers” for your dog for game day, and Salty Dogs has a section filled with Philadelphia's favorite sport team-themed merchandise for all sizes of dogs, and don't let the names fool you—if your furry family member has claws along with paws, that's no problem. Both stores have a small but mighty section for our feline friends as well.

for the bibliophile BOOKMARKS

100 E. Gay Street

A bookstore may not be the first place you think of when shopping for your foodie, but Bookmarks isn’t just any bookstore, and they have got you covered. First off, the obvious choice of cookbooks; they have a selection of celebrity-authored options by Dolly Parton, Stanley Tucci, Stephen Colbert, and Martha Stewart. In their gift section, you’ll find a variety of mugs and some beautiful tumblers with a mix of designs — everything from the Eiffel Tower to one that reads “West Chester” (no stocking? fill a tumbler with candies!). Is your foodie a wine lover? Pick up a pocket wine guide here; it’s not only useful but it’s slim enough to fit in any purse, pocket—or stocking.

a touch of artistry for the table

THE 5 SENSES

133 W. Market Street

As they approach their 20-year mark this coming spring, The 5 Senses, a unique gift shop + gallery hybrid, has become a go-to spot for unusual and artistic items, many handmade by local artists. For a foodie item with a twist, check out their distinctive wooden utensils by Pennsylvania-based MoonSpoon and Jonathan’s Spoons. Each cherrywood piece is handcrafted—you may buy them for your foodie, but maybe get a second to beautify your own kitchen. Don’t miss their collection of Hoboken Eddie’s sauces; Renee, the clerk we spoke with, said they’re a consistent bestseller and will surely liven up any meal.

a mixed bag KALY

37 W. Gay Street

Kaly clothing and accessories is best known for their beautiful women’s fashions, but you might not know they have a charming selection of items for the foodie you know and love. Kaly is the perfect place for a BYOB enthusiast, with dozens of artisan woven or canvas wine bags. With a carrying strap attached it can be useful for your favorite water bottle, too. For those who prefer a cozy night in, Kaly has eight fruity DIY craft cocktail infusion

kits, and each jar is filled with dehydrated fruit, herbs, and vegan sugar to mix with your favorite spirits. For a dry alternative, the mixture works wonderfully with club soda or tonic for a specialty mocktail. If your special someone is also a whiz in the kitchen, Kaly has an abundance of playful kitchen towels, aprons, kitchen mittens, and even drink coasters to go along with their new at-home craft drinks.

something to sip on MIMI’S TEA COTTAGE

30 S. High Street

We haven't forgotten that some of our foodies are drink lovers, both alcoholic and nonalcoholic options, and of differing ages and preferences. Mimi’s Tea Cottage has everything you could possibly imagine for the tea lover in your life. Mimi’s offers your

traditional “sit down and enjoy tea” experience, with gift cards for any of their five options, including a children's tea. They also sell a plethora of beautiful china teacups, teapots, tea sandwich plates, fun tea-themed decor for the home, and, of course, a myriad of teas! A fun stocking stuffer option for your tea lover is a delightful, spiced mug mat that keeps your table or desk clean from spillage while releasing an aromatic spice scent when your hot mug is placed on it.

You live in West Chester; there’s no need for online shopping or big box store stressing. And if you really strategize, you can knock out your whole list in a day right here in the borough. We won’t let the holidays sneak up on you—we’re here to help you relax and enjoy them.

Form & Function

Exploring the design concepts of our borough’s best kitchens and dining spaces. This Month: Rose's Little Donuts

The name Rose’s Little Donuts fits this small shop perfectly. Just like their donuts, the space may be little, but it packs a lot of personality. Husband-and-wife team Justin and Beth Campbell have created a shop that is warm and inviting with touches that illustrate their admiration for both West Chester and for donuts. I sat down with Beth to talk specifics.

Located on Darlington between Market and Gay, what was previously a small sushi joint has been completely transformed into a colorful and bright donut and coffee stop. When decorating, Beth and Justin’s goal was for this to be a space for everyone in the community, and for their patrons to feel uplifted while visiting. The beauty of West Chester’s historical downtown was important through their design process, and they wanted to preserve as much of the original architectural details as possible.

Looking up, you will notice that the beautiful ceiling molding is painted black against the bright white walls. The focal point as you walk in is a customized mural of downtown West Chester on which they collaborated with local graphic designer Charlie Layton. And you won’t want to miss his custom donut wallpaper in the restroom; it is adorable. Other delightful details are the bright blue hexagon tiles on the front of the wrap-around counter completed with sparkly quartz countertops. Beth handpicked the wood from Lancaster which was then transformed by her woodworking father—a labor of love—to be used as both a shelving system and a small surface under the mural to place your donut or coffee. The shop is completed with a cozy window seat—a perfect perch for people-watching—and pillows that accentuate the feeling of welcome and comfort here.

There is as much detail and care put into their donuts as their décor. Rose’s is named after Justin’s mother, who had a

passion for baking. The donuts are cakebased and made fresh every day. The toppings are brilliantly created weekly by owners and staff; you can find flavors like s’mores, vanilla sprinkle, and Twix chocolate caramel. Every month they expand their vanilla cake base with new flavors. Make sure to stop in for their popular gingerbread donut in December, right in time for the holidays. Rose’s always makes a rotating flavor of vegan donut and offers a gluten-free option as well, ensuring there is a little donut for everyone.

Donuts are their focus, but if you’re a fan of coffee beans, the Philadelphia-sourced ReAnimator brand makes excellent espresso. You should also try their matcha; it’s a big crowd pleaser. They sell locally

sourced teas, juices, and other drinks.

Being environmentally conscious is important at Rosie’s. They donate any surplus donuts to those in need, and source products for their cups and boxes that reduce waste and are recyclable.

Rose’s bright and cheerful ambiance paired with their welcoming and talented team make this a charming spot. These donuts are truly one-of-a-kind confections and we’re lucky to have them now in West Chester. Open 7am-2pm every day. Be ready to enjoy your donut with a dose of cheer!

story andrea mason @andreamasondesign

photo ERIK WEBER @westchesterviews

New in Town

Checking in with the newest tastemakers and artisans shaping the local food scene. This Month: Turks Head Wines

Two decades chasing success in the corporate world, commuting almost daily via plane, train, and automobile, and Allison Owen had finally had enough. For 17 years, she and her husband, Josh, had dreamed about a foray into the wine industry. As they rang in the new year on a family vacation in January 2022, Josh said to her, ‘It’s time for you to quit your job. Life is too short to be miserable. If we don’t do this now, we never will.” So quit Allison did, joining the ranks of the more than 30% of Americans who have left their jobs to start a business, according to a September 2021 article by Forbes senior contributor Caroline Castrillon.

By June of that year, Allison had founded Turks Head Wines and was standing in the Hine Ranch Vineyard in Napa along with her Winemaker, Kieran Robinson, signing her first contract to purchase fruit. Their first harvest was in the fall of 2022, and those grapes comprise the reds now being poured in the Turks Head tasting room on North Church Street right here in the borough.

The Owens have been longtime wine enthusiasts and collectors, catching the bug in their early 20s. “We always found ourselves comparing and contrasting wines on our own until we found friends with a common passion,” Allison says. As their appreciation of wine grew, they would host wine dinner pairings at their home, “blind tastings and other winegeeky things like vertical tastings with friends.”

Allison’s passion is for California wines, having traveled to Northern California with friends over the years, meeting winemakers and winery owners. “Hearing their stories inspired me to join the community out there and start our own wine label,” she says.

The Owens always knew that West Chester would be the home of their establishment, having lived and raised their children here for the last 13 years. “We abso-

lutely love our town and knew that if we were going to open a tasting room in the Philadelphia suburbs, then the borough was going to be it!” she says. “There are so many incredible restaurants and bars in town, and we felt Turks Head Wines would be a great addition and a differentiated experience. The borough just continues to grow, and we wanted to be a destination that would bring people from out of town to West Chester in the hopes that they would spend the day or night here, not only visiting Turks Head Wines, but

Vibrant Natural Light

Valuted ceilings nearly three stories overhead allow light in from the peaked skylights.

also supporting our fellow small business owners.”

Turks Head is in a historical building contructed in the late 1800s. “I wanted to build off of what was already here, which is

why I decided to expose the incredible ceiling,” says Allison. “It already had an industrial feel, so I decided that bringing the California industrial design elements into what was existing was going to work well. The skylight in the roof begged for bringing the outside in, which was the inspiration for the large olive trees that anchor our tasting bar.”

Turks Head is a Northern California winery where they source, produce, and bottle all their wine in Napa, to be exact. “We have direct contracts with vineyards, have hired an incredibly talented winemaker, and we own every single decision along the way, from who we contract with, to when the fruit is picked, how it’s processed, the barrels we use and all the way down to the glass, cork, and label,” Allison tells us.

Their most popular wine to date has been a 2023 Rosé. Released in May, it has already sold out. Their BDX Reserve, a blend of Cabernet Sauvignon, Cabernet Franc, and Petit Verdot all from the McCoy Vineyard in the Fountaingrove District of Sonoma, is also flying off the shelves.

“Our 2023 Sauvignon Blanc from Big Valley District has definitely surprised people, because unlike a Sauvignon Blanc that is lighter in style, which so many wine drinkers have become accustomed to, this Sauvignon Blanc is richer, so it tends to please the palate of Chardonnay drinkers,” Allison says. “It’s been so fun to have people join us for a tasting who don’t drink Sauvignon Blanc and have them try the four that we offer. Every single time, there is always at least one that the ‘non-Sauvignon Blanc’ drinker will enjoy. Sometimes it’s not even the Big Valley.”

A variety of guests have been coming through their doors since the opening. “We have had the pleasure of hosting guests across multiple demographics, which has been great,” Allison says. “From young adults in their mid 20s who are looking to take the next step in their early exploration of wine, to more experienced and mature wine enthusiasts, collectors, winemakers, and sommeliers.”

With a heavy focus on wine education, they have hired a talented team, many of whom possess their sommelier certifications, to engage with guests and walk them through their wine selection. “Why

they’re tasting, what they’re tasting, the vineyards, the terroir,” Allison says. “Our goal is to help people explore and expand their palates to find new wines they enjoy.” They also offer wine education classes, everything from Wine 101 to classes on specific varietals and regions around the world. Upcoming classes are listed on their reservation site.

Turks Head has just started accepting applications to their new CRU Club, a member-only lounge designed for passionate wine enthusiasts seeking a space to engage and connect with others who share their love for wine. “Much like people who belong to country clubs and golf clubs enjoy playing and talking golf, tennis, and pickleball, the CRU Club brings together wine enthusiasts to discuss their favorite varietals and the most recent bottle of wine they enjoyed, to the wine trip you just got back from or about to embark on,” Allison explains. “CRU Club members don’t just get lounge access, but they enjoy access to member-only bottles, additional discounts on all purchases at Turks Head Wines and invitations to special member-only events.”

Turks Head Wines makes the perfect conclusion to a day out in downtown West Chester, Allison says. “A full West Chester

Vine to Table Owner Allison Owen pictured at the vineyard following a recent harvest.

day-to-night experience would include going to one of the classic breakfast spots in town, followed by some retail shopping at all the boutiques and vintage stores that line the streets,” she imagines. “Grab lunch and then walk off the calories by taking a walking tour of West Chester, and swing by the Chester County History Center. Don’t forget to grab an afternoon coffee as a pick me up and possibly some gelato or ice cream. Then stop by Turks Head Wines Tasting Room for an early evening tasting flight. Then grab your favorite bottle of wine at our Bottle Shoppe and take it to one of the BYOBs in town for dinner!”

As a female small business owner and entrepreneur, Allison hopes that her journey inspires other people to find their passion and chase their dreams. “They don’t have to feel handcuffed in the professional world they’re living in,” she concludes. “This is a lot of work, but it’s mine.”

story

Jesse piersol @JESSEPIERSOL

On the Shelf

Some of the best cookbooks at West Chester Public Library, as reviewed by library director Maggie Stanton

Elizabeth David’s Christmas

Edited by Jill Norman

Compiled and published posthumously from the iconic British food writer’s notes, this book brims with history, anecdotes, and recipes for Christmas. David’s erudite and no-nonsense opinions about the traditions and preparations for the holiday are a bracing counterbalance to the excesses associated with them. Recipes are less specific than those in an average cookbook but full of excellent advice. Try Pumpkin and Celery Soup, Turkey Breasts with Marsala, and Lemon or Orange Mince Pies.

Modern Comfort Food

by Ina Garten

The prolific Ina Garten, AKA the Barefoot Contessa, offers 85 recipes for the kind of food we crave during the dark and dreary winter months. Warm up with her Ultimate Beef Stew, Smashed Burgers with Caramelized Onions, or Skillet Roasted Chicken and Potatoes when the wind rattles the windows. Then because, as Ina says, “you can never be miserable while eating a cookie,” turn frowns upside down with a batch of her Giant Crinkled Chocolate Chip Cookies.

Half Baked Harvest Every Day: Recipes for Balanced, Flexible, Feel-Good Meals

by Tieghan Gerard

The third cookbook by the hugely popular food blogger and photographer, this one features 120 “soul-satisfying” recipes for the kind of rib-sticking food we long for in the colder months. Gorgeous photography and detailed instructions will send you right into the kitchen to start cooking. Recipes include Pumpkin Streusel Coffee Cake, Zuppa Toscana with Cauliflower Gnocchi, and Spicy Pretzel Chicken Fingers with Hot Honey.

Vegan Holiday Kitchen: More Than 200 Delicious, Festive Recipes for Special Occasions

by Nava Atlas

Atlas is one of the most respected names in vegetarian and vegan cooking. A good book for both novices and experienced cooks, it offers menus for celebratory brunches, lunches, dinners, potlucks, and buffets. Gluten-free, nut-free, and soyfree recipes are labeled. Try this menu for your next holiday cocktail party: Sweet and Spiced Pecans, Garlic and Rosemary Roasted Mushrooms, Kale and Carrot Strudel, Creamy Cracked-Pepper Cheez, Hot Artichoke and White Bean Spread, Hot Spiced Apple Cider, “Vegg” Nog, of cashew butter and almond milk.

The Disney Christmas Cookbook: 50 Delicious Recipes!

by Joy Howard

Hot off the presses, this holiday cookbook for kids introduces aspiring cooks to kitchen basics, provides difficulty ratings for each recipe, and includes vegan, vegetarian, dairy-free, and gluten-free options, all with illustrations of Disney and Pixar characters. Get the kids into the kitchen to make Zootopia-inspired Hoppy Holidays Veggie Garden Wreath, Never Land Hot Chocolate, and Belle’s Classic Winter Porridge.

Date Night

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

This Month: 9 Prime

If you’re like me, you spent months last year seeing stunning photos of food and decor from West Chester’s newest steakhouse restaurant, 9 Prime, and waiting (impatiently) for your first chance to step inside the old First National Bank on High Street.

The first time I entered 9 Prime, I was thrilled to see that the space was just as grand and opulent as the pictures promised. John O’Connell, first-time restaurateur but experienced businessman, originally hired a restaurant group to get things up and running. The thing was, with so many of those professionals working remotely, some cracks emerged. In opening such a large-scale operation, it’s natural to run into some kinks, but O’Connell knew that for his dream to come to fruition, change was necessary. Since this past summer, the restaurant has been run by locally based experts with an eye toward community involvement and approachable elegance.

Your first thought about a date night at 9 Prime likely goes to “celebratory,” but I’m happy to take you through several options, from Happy Hour to a budget-friendlier “saving for the reno,” and finishing with a themed, wine-focused prix fixe meal to really shake things up.

A celebratory date at 9 Prime is all but obvious, considering that many of us were raised on the “big night out” venue being a steakhouse (I can still remember the taste of Ruth’s Chris’s barbecue shrimp). Maybe it’s a big anniversary, a job promotion, or a milestone birthday, but this date has “treat yo self” written all over it. If you want the best seat in the house, ask for the “mezzanine by the rails” when you make your reservation. You’ll be eye level with the stunning chandelier, high on the second floor but with a full view of the bar for optimal people watching. For something more romantic and a bit hidden away, ask for

a “corner booth in the back.” You’ll be ensconced in the first-floor dining room with the best seating arrangement for hand holding and stolen kisses.

Drinks: Martinis are classic, but try the Bank Run to start, their version of the spicy Margarita, or The Vault, with my favorite combination of St Germain Elderflower and Pear. A fantastic time to sample the caviar, because you won’t find it anywhere else in town, though the Steak or Tuna Tartare or a half dozen oysters will certainly keep the celebration going.

You can’t take your money with you when you go, so why not experience Prime’s in-house dry aging program with an order of the Tomahawk Ribeye (best to split), or the decadent Japanese A5

Crab Cake

Full of tender meat, so perfectly seared as to give a nice crunch without any heaviness from too much oil.

Wagyu. The Wagyu speaks for itself, so there is no need for sauces or additions. If you’re ordering the Tomahawk consider the Bone Marrow; they will bring you a whole roasted bone to spread the marrow over your steak.

Wrap up this date with an order of Baked Alaska or Tiramisu, both finished tableside for a wow factor—truly opulent, but food worthy of a moment in time that deserves to be celebrated.

Moving on to my favorite type of date, because getting into bed by 9pm on a weekend increasingly feels like a win for me, I was thrilled to hear about Prime’s Happy Hour, which runs from 4-6:30pm Tuesdays through Fridays and 2-4pm on Sunday. On Tuesday and Wednesday, they partner with the Eagles Autism Foundation, with live music on Wednesdays; ten percent of proceeds go to the foundation. On Thursdays they offer BOGO Espresso Martinis. Try The High Line, which features Ketel One Vodka, Frangelico, simple syrup, and espresso. The Friday special is the one calling my name: $6 Stateside Martinis and oysters. Enter Prime on a Friday night and you’ll see martini glasses running down the bar as far as the eye can see. If you’re eating at the bar, you can’t go wrong with the Prime Steak Skewers with Gorgonzola Fondue, or the Tuna Taco with Tuna Poke Wonton, Brussels Sprouts Slaw, and Wasabi Dressing. Because the dishes are priced at just $9 each, you’ll get to experience the grandeur of this establishment at a mere fraction of the price. A Happy Hour date at 9 Prime will get you out the door pleasantly buzzed, not overly stuffed, and ready for a great night’s sleep.

You can’t take your money with you when you go, so why not experience Prime’s in-house dry aging program with an order of the Tomahawk Ribeye (best to split), or the decadent Japanese A5

tender and then seared in a cast iron pan for a slightly charred finish. The portion is generous and satiating, not to mention delicious. Also consider their salads, which are portioned to share.

If a 9 Prime goal is to be approachable, it’s only fair that diners would be able to cobble together a delicious dinner while being conscious of the cost. Start by making a 5:45 reservation on Friday and ordering your drink before the happy hour ends. You could begin with the $6 martini but if that’s not your thing, a glass of white or red wine will only set you back $9 each. Begin with the Octopus, made Spanish style with fresh chorizo, gigantic beans, greens, Castelvetrano olives, and finished with white wine. The octopus is braised until

Now, you’re cost conscious, but you’re still seated in a gorgeous dining room and want to try something you’d never make at home; enter the Lobster Black Truffle Carbonara. Fresh Chimaera pasta with semolina, butter-poached lobster, garden peas, black truffles, house-made pancetta, chives, caramelized onions, cream, and parmesan cheese. Topped with an egg yolk, this dish has everything you want when dining out: it’s rich, exotic (can’t remember the last time I had lobster), and superbly flavorful. This is the sort of thing that would make me feel awful if I ate the whole portion, but

Octopus made Spanish style with fresh chorizo, gigantic beans, greens, Castelvetrano olives, and finished with white wine. The octopus is braised until tender and then seared in a cast iron pan for a slightly charred finish.

a few forkfuls make me coo—perfect to share. With these complementary and delicious orders, you’ll enjoy your night on the town without breaking the bank.

The final date at 9 Prime can, as far as I know, only be enjoyed at 9 Prime. They host a monthly wine dinner, a

ticketed event with a prix fixe menu. Wines are chosen for you, showcasing a certain winery or wine type. Opus 1 was a recent event, and upcoming dinners include wines from Pahlmeyer and Huneeus. Four courses are served, and a presentation of the wines is customary. Your glass will never be empty, and as the pianist plays softly in the background, you’ll get to focus on the person by your side instead of what to order. As someone who often suffers from decision overload, I completely understand the appeal here.

Their speakeasy, Johnny O’s, located in their gorgeously decorated lower level... this exclusive, members-only locale could be the home of numerous future dates.

Two dishes you may see on the prix fixe menu that are delicious options for any date night are the all-lump Crab Cake starter, finished with lemon aioli, black garlic molasses, and topped with red watercress and pickled Fresno peppers, and the Lamb Shank, which is braised for four hours and sits atop a maple sweet potato puree, sautéed Kennett Square mushrooms, and Swiss chard. The former is full of tender meat, so perfectly seared as to give a nice crunch without any heaviness from too much oil. There’s barely any filler, and the peppers add the perfect bit of heat to complement the dish. The Lamb shank was a thing of beauty—braised for long enough that the meat falls off the bone with just a touch of the fork tines, and the mushrooms, meant to be an accompaniment, were one of my favorite parts of the meal. Not necessarily typical orders for a steakhouse, but don’t sleep on these dishes.

If you haven’t checked out 9 Prime yet, it’s time to plan your next date night. In a space that, for West Chester, could be considered downright palatial, you’ll find various rooms that have their own vibe, though the decor has an overall consistency that’s pleasing and downright sexy. The owner is gluten-free,

Lobster Black Truffle Carbonara

Fresh pasta with semolina, butter-poached lobster, garden peas, black truffles, house-made pancetta, chives, caramelized onions, cream, and parmesan, topped with an egg yolk

and so it’s no surprise that 70% of the menu is gluten-free. Since the meat isn’t finished with butter, dairy-free options abound as well.

With a phenomenal happy hour schedule, varied options and pricing, and monthly events imbuing a sense of excite-

ment and anticipation into the restaurant, there’s no shortage of date night options at Prime. If you find this to be a spot you’ll want to come again and again, maybe consider their Speakeasy, Johnny O’s, located in their gorgeously decorated lower level. With a separate entrance and a bartender on hand who knows exactly how you like your drink, this exclusive, members-only locale could be the home of numerous future dates.

Although they had to work through some early snags, 9 Prime strives for a local focus, with approachable elegance and decadent, creative dishes. Whether you’re celebrating a big promotion or just the fact that you made it to Saturday, celebrate at 9 Prime.

photos & story BECCA BOYD @homebeccanomics

If you can spot the five differences in these two photos of an idyllic Christmas feast, email your answers to contests@thewcpress.com, and you’ve got a chance to win a Saloon 151 gift certificate.