Best of the Main Line and Western Suburbs: Food and Drink
Who has the best Bloody Mary on the Main Line?
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From left: The convivial scene at Cafe Fleur; Ella's American Bistro's chocolate-peanut-butter gåteau; Genneral Warren Inn's patio.
Appetizers • Bar Food • Brewer • Cheesesteak • Coffeehouse • Date-Night Dining • Gluten-Free Menu • Indian • Mediterranean • New Restaurant • Oysters • Summer Ale • Sushi Tasting • Tacos • Thai • Wings
Advocate for Head-to-Tail Movement The Silverspoon’s Tim Courtney Offal, bones, skin and, of course, meat — you get it all with Courtney’s weekly “Whole Beast” tasting menus, which spotlight area farms and herders. We anxiously await the return of the “Noble Chicken” feast. 503 W. Lancaster Ave., Wayne, (610) 688-7646, www.silverspoonwayne.com.
Affordable Online Chef Chefanti Former Seasons 52 chef Anne Moriarta offers sophisticated made-to-order, family-style cuisine that only tastes expensive. Highlights include the white beans and couscous, blackened salmon with pineapple salsa, and thin-crust pies with savory fillings. 211 E. Market St., West Chester, (610) 429-0467, www.chefanti.com.
Appetizers Southern Cross Kitchen Luckily for us, authentic Southern cuisine is no farther than Consho-hocken. Belly up to the bar, select a pull from one of the 23 taps, and nibble on orders of fried green tomatoes, margarita shrimp, pulled-pork quesadillas and more. 8 E. First Ave., Conshohocken, (484) 344-5668, www.southerncrosskitchen.com.
Artisan Purveyor Bella Oliva Taproom Home cooking goes from “eh” to “wow” with help from Bella Oliva. Shop and taste your way through 50-plus oils and vinegars, including green chile olive oil, dark espresso balsamic, and lemongrass-mint white balsamic. 113 W. Lancaster Ave., Wayne, (610) 688-6844, www.bellaolivataproom.com.
At Saying “No” to GMO The Station Bistro Owners Nancy and Craig Miller pride themsleves on a menu that’s largely free of genetically modified organisms, and they also feature many locally sourced ingredients. Their produce is organic, and their seafood and meats (including those oh-so-tender ribs) are all-natural. 1300 Hares Hill Road, Kimberton, (610) 933-1147, www.stationbistro.com.
Avant-Garde Cuisine Racine This 30-seat BYOB’s innovative, artful entrées may be best represented by the onsen egg, which arrives in its shell, surrounded by hay. Diners crack into an exquisite mix of smoked Gouda, toasted polenta, larded mushrooms and pea-leaf sauce. It’s upscale, interactive dining at its finest. 232 King St., Pottstown, (610) 326-7400, www.restaurantracine.com.
Bacon Jimmy’s BBQ Forget about thin, crispy slices. Jimmy’s hefty chunks are beautifully smoked and lightly seared. 309 Lancaster Ave., Malvern, (610) 879-8805, www.jimmysbbq.com.
Baked Clams Anthony’s Ristorante These petite, sweet little-necks arrive with their fair share of pure olive oil and garlic, sprinkled with copious amounts of parsley. And the crusty hunks of Italian bread are perfect for dipping. 4900 State Road, Drexel Hill, (610) 623-6900, www.anthonysdrexelhill.net.
Bar Food In Riva This go-to spot for fanciful bar eats features inventive pizzas like the Burrata (cauliflower, golden raisins, pine nuts) and the white clam (potato, bacon, salsa verde). Don’t miss the meat-and-cheese plates and creative salads. 4116 Ridge Ave., East Falls, (215) 438-4848, www.in-riva.com.
Beer Deal Rino’s Italian Restaurant & Pizzeria Owner Jules Shortt has transformed his family’s Italian restaurant into beer-geek nirvana. Rino’s has 12 craft varieties on tap and more than 150 bottled beers. Bring your own 64-ounce growler, and fill it for just $10. 327 E. Lancaster Ave., Exton, (610) 363-0515, www.rinosrestaurant.com
Bike-Friendly Brewery Conshohocken Brewing Company One of the newest breweries in the area sits on the Schuylkill River Trail, roughly a 10-mile ride from the Philadel-phia Museum of Art. Seasonable beers can be tasted in four-, eight- and 16-ounce pours. Try the Espresso Stout. 739 E. Elm St., Conshohocken, (610) 897-8962, www.conshohockenbrewing.com.
Bloody Mary White Dog Cafe White Dog’s Bloodhound cocktail marries heirloom-tomato Bloody Mary mix, Absolut Peppar vodka and house-pickled green beans. Go for the all-you-can-drink option for just $12. These Marys are meals in themselves. 200 W. Lancaster Ave., Wayne, www.whitedog.com/wayne, (610) 225-3701.
Boozy Brunch Avenue Kitchen Counter the effects of a whopping 18.5-ounce mimosa or Bloody Mary with chef Gregory Smith’s crème brûlée waffles, eggs Benedict à la Florentine, or a short or tall stack of blueberry pancakes. 789 E. Lancaster Ave., Villanova, (610) 525-3950, www.avekitchen.com.
Brewer Tired Hands Brewing Company’s Jean Broillet IV Broillet is a microbrewing trailblazer who loves to experiment with whimsically creative ingredients, from a pizza-spice-laden concoction to locally sourced varieties infused with tomatoes and mushrooms. 16 Ardmore Ave., Ardmore, (610) 896-7621, www.tiredhands.com.
Brewpub Chain Iron Hill Brewery & Restaurant Even as it continues to expand, Iron Hill has maintained an impressive consistency in food and service. Brewers at each location are free to focus on their favorites, which regularly leads to awards and a few pleasant surprises to keep things interesting. Various locations, www.ironhillbrewery.com.
Buck-a-Shuck Brickside Grille Brickside Grille puts its full oyster bar to work every Wednesday, when $1 Blue Point, Chesapeake Bay, Washburn, Delaware Bay and Cedar Island varieties pair perfectly with draft specials. 540 Wellington Square, Exton, (610) 321-1600, www.bricksidegrille.com.
Build-Your-Own Breakfast The Classic Diner This a.m. institution’s myriad of eggy-good options includes omelets of every sort, plus award-winning eggs Benedict with avocado and tomato, filet, or ahi tuna steak. 352 Lancaster Ave., Malvern, (610) 725-0515, www.theclassicdinerpa.com.
Burger Forest & Main Brewing Co. With its generous hunk of Lancaster County PA Noble cheddar, the F&M burger arrives sandwiched on a buttery brioche bun, accented with punchy bacon mayo and a house-made pickle. 61 N. Main St., Ambler, (215) 542-1776, www.forestandmain.com.
Butcher Country Butcher Fine Foods Market’s Dan Boxler From meatballs to 16 types of artisan sausage, certified master butcher Dan Boxler can satisfy every meaty whim—even bison, squab or pheasant. 145 S. Walnut St., Kennett Square, (610) 444-5980, www.countrybutchermarket.com.