Bridge to Somewhere
Eating and drinking your way through Phoenixville (Parts 1 & 2).
Photos by Steve Legato
(page 1 of 2)
There are plenty of reasons to make the drive to Phoenixville (which, by the way, is less than 12 miles from the heart of the Main Line off Route 29 south). But perhaps the best is the diverse and innovative gastronomic repertoire that awaits adventurous diners.
Temptation takes hold just after you cross the Gay Street/Route 113 bridge into town. To your left is Marly’s, one of the newer additions to this upwardly mobile former steel town. Co-owned by Michael Favacchia, Samantha Hall and Anne Zimmerman, this quaint but lively BYO just celebrated its first anniversary. And judging by what chef Rich DeStefano is turning out in the kitchen, Marly’s is sure to have plenty of anniversaries to come.
Its moniker a hybrid of the names of Favacchia and Zimmerman’s children—he has a son named Michael, she a daughter named Carly—Marly’s is the dream come true for both, who used to work for Favacchia’s aunt at the Gypsy Saloon in Conshohocken. (Another aunt owns Island Grill in Cape May, N.J.)
A protégé of City Tavern chef Walter Staib, Favacchia popped around different restaurants before starting a place of his own. Hall is his fiancée, and the two are expecting a child, making this truly a family affair.
If mood cuisine were an actual culinary term, Marly’s would fit the descriptor perfectly. Favacchia likes to throw out “Italian-Asian,” but what he really means is that the quarterly menu and seasonal specials feature whatever sounds good. And here’s what sounded good on this day: sautéed mussels served in a lemongrass and coconut milk lobster broth; grilled romaine hearts topped with a warm pancetta-honey vinaigrette, crumbled goat cheese and caramelized onions; fresh-roasted corn papparadelle pasta with sautéed lobster, fava beans, porcini mushrooms and oven-roasted tomatoes; and apple-cherrywood-smoked scallops with roasted chestnut risotto and caramelized Brussels sprouts.
Lunch is also noteworthy, with soups, salads and sandwiches—plus a half-dozen entrées, including potato gnocchi with fresh mozzarella and roasted long hot peppers in a tomato-basil sauce, and panko-crusted jumbo lump crab cakes with creamed corn, micro-greens, and a chipotle chili mayo and ponzu sauce. The peanut butter bread pudding alone is worth a visit. (One customer actually offered to pay $100 for the recipe.)
Zigzag back across the street and you’ll see happy people kicking back at Iron Hill Brewery & Restaurant, with its local brews and tasty pub grub. On a Saturday afternoon in summer, it’s the perfect spot for soaking up some vitamin D—and B.
If your afternoon’s too jammed for a leisurely lunch al fresco, pop into Johnny’s New Orleans Pizza Kitchen, where the notorious John Mims has resurfaced with all kinds of decadent, brick-oven pies. Most unusual is the Sweet Dixie dessert pizza, with brown sugar, praline pecans, ricotta cheese and chocolate sauce. Or try the Johnny’s—double pepperoni, mozzarella, Parmesan, red sauce and Tabasco. Don’t look for the standard shakers of red pepper and Parmesan here; the seasonings of choice are flavored oils and Asiago cheese. You can also pick up a roasted pork or short-rib sandwich, crab bisque, chicken andouille gumbo, or a milkshake.
For those in more of a Louisiana state of mind, Mims’ Creole BYO, Daddy Mims, is right next door. Menu items run $6-$24, and Tuesday-Saturday, you can enjoy a four-course tasting menu of contemporary New Orleans Creole cuisine—with Cajun, Caribbean and French accents—for only $30. The new joint is closer to Mims’ original version of Carmine’s in Havertown, which swore by its old-school NOLA eats.
Though Daddy Mims’ menu changes frequently, at some point, the following should make their way onto loyal patrons’ forks: jambalaya duck confit with crawfish and smoked sausage; shrimp and Boursin cheese grits, slow-braised pork shoulder and grilled smoked sausage served over “smothered” collard greens; and the über-rich and creamy wild mushroom and smoked Gouda cheesecake.
Pub-crawlers will no doubt find something to fill up on at P.J. Ryan’s Pub and Molly Maguire’s, two Irish bars that know how to whip up a mean fish-and-chips platter. They also know their way around shepherd’s pie, bangers and mash, meatloaf, zesty wings, mile-high nachos, hot turkey or beef sandwiches, and the traditional boxty—a potato pancake stuffed with various fillings. But if all that seems a bit much on a summer day, Ryan’s also offers salads and appetizers, mussels and steamers, and flavorful Thai shrimp skewers.
Molly’s has similar lighter fare, plus a veggie burger and a protein-rich, crispy-crunchy Cobb salad, along with three floors worth of space for public and private revelry. Both P.J. Ryan’s and Molly Maguire’s keep a solid selection of suds behind the bar to wash it all down.
Things take a decidedly more urbane spin at The Fenix, owned by the Molly Maguire’s team. More nightclub than restaurant, with the sleek looks to go with it, this contemporary spot plays up its tapas and martinis, along with a well-rounded selection of spirits (try the blueberry-infused gin).
When fall rolls around, look for a sophisticated dessert menu at The Fenix. So you can have your cake and eat it, too—after nibbling on lobster nachos with cheddar, tomatoes, fresh garlic and homemade salsa; shrimp lejon, a classic bacon-wrapped duo served with fresh horseradish; black-and-tan hummus with veggies and pita; and a tangy crostini of filet and bleu cheese. On Saturday nights, live entertainment includes a DJ and local solo—or duo—acts.
Just outside of town off Route 113 is the Epicurean Restaurant and Bar. This Phoenixville mainstay has been around for almost 20 years in one form or another, and it prides itself on being unique without ever seeming out-of-touch. Both its kitchen and dining room have evolved into something far more refined than their original incarnations. The staff has a hand in creating dishes for the menu’s growing list of contemporary American tapas offerings. A swift and thorough revamp completed in late spring has resulted in the addition of more items that reflect chef/owner Lee Krazely’s penchant for seasonality and keeping it local—and fresh.
The Epicurean’s “Liquid Library” stocks 37 by-the-glass offerings, upward of 250-plus labels, and an impressive selection of draught and bottled beer from around the world. The house-made sangria is a summer favorite—and the perfect complement to its savory tapas.
Live entertainment on Fridays and Saturdays includes everything from jazz and rock bands to acoustic strummers and open-mic nights. Brunch is available Saturdays and Sundays.