Best Main Line Dishes

Local chefs pick their favorites.



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Photo by Steve LegatoWood-Grilled Atlantic Salmon
333 Belrose (Radnor)

“Chef Carlo deMarco changed my opinion of grilled salmon. He not only makes it exciting, but he consistently gets it right. Who knew getting your omega-3’s could taste so yummy?” —Tina Krinsky (Julian Krinsky School of Cooking, Haverford and Bryn Mawr colleges)


Ricotta Gnocchi
Avalon (West Chester)

“They’re one of those benchmark items you test chefs on, and John Brandt-Lee knows how to make them properly. They’re as light as they’re supposed to be, and the texture and consistency are always right on.” —John Wolferth (Aperto, Narberth)
 

Pan-Seared Wild Striped Bass Christopher's nachos. (Photo by Steve Legato)

Nectar (Berwyn)

“This dish has it all. It combines the delicate texture and flavor of the bass and pairs it with the beautiful earthiness of local mushrooms. Then it’s finished with a beautiful, but not overpowering, black truffle sauce. The entire dish just melts in your mouth.” —Michael Cappon (Isabella, Conshohocken)
 

Nachos
Christopher’s (Wayne)

“When I worked at Georges’, I used to go to Christopher’s and have an after-work snack of their nachos. It’s not the most incredible thing, but I really used to enjoy them.” —Jason Curtis (Gilmore’s, West Chester)

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