Best Creative Cocktails 2017: This stalwart’s Asian-inspired menu is always changing with the seasons—and so, too, are the cocktails. Shaken and stirred concoctions its the toasted-coconut sage mojito, the cardamom-and-clementine martini, and the blackberry Thai-basil smash push the mixology envelope. Fresh fruit and fragrant herbs enhance flavors.
Best Innovative Menus 2014:
Nectar’s Far East décor may scream upscale sushi joint, but some of the best bites are modern American. A longtime farm-to-restaurant proponent, chef Patrick Feury spotlights Lancaster-raised chicken, Fire River oysters, Skuna Bay salmon and more with strikingly unique preparations.
Best Appetizer to Share 2012: If you have any fondness for Asian street food, it doesn’t get much better than Patrick Feury’s version. Gingery-sweet, lean pork belly and the crunch of some iceberg lettuce happily mingle with a pillowy steamed bun that’s meant to be grabbed with your hands and (easily) inhaled. Perfect for two, but hard to share.
Best of the Main Line
Best Sommelier: Scott Zoccolillo (Readers', 2018)
Best Private Dining Room (Readers', 2018)
Best Asian Restaurant (Readers', 2018)
Best Creative Cocktails (Critics', 2017)
Best Innovative Menus (Critics', 2014)
Best Seafood (Readers', 2013)
Best Appetizer to Share: Steamed Pork Buns (Critics', 2012)
Best Quick Business Lunch (Critics', 2011)
Best House-Made Desserts (Readers', 2010)
Best Place for a Private Party (Critics', 2009)
From the Main Line Today Archive: