154 Bridge St.
In a classic case of “negative press is better than no press,” John Mims has proven that life does indeed go on. After a public and contentious split with his former business partner, the notorious Cajun-Creole chef made tracks for Phoenixville, where he created his own version of the twice-reincarnated Carmine’s. Despite the perceived fall from grace, Mims’ culinary talent has earned him accolades from numerous devotees, who appreciate the bold flavors and ample portions his creative, well-seasoned dishes have always been known for. The crawfish spring rolls are a must, as are the Boursin cheese grits and sweet potato fries, the short ribs with polenta, the lump crab cakes, and the pan-seared filet over truffle frites.