Chadds Ford Tavern offers historic charm with high-quality food and drink
CHADDS FORD » Customers get enveloped in the historic charm of the Chadds Ford Tavern almost immediately after pulling into the parking lot and passing the colorful Britishstyle, old-fashioned call box at its entrance. From the original paintings dotting the walls to the historically accurate detailed re-creations in décor, the newly re-opened Chadds Ford Tavern keeps its 215year rich history alive and enhances it with modern, high-quality food and warm and inviting ambiance. Expertly blending antique assets with new, gourmet cuisine, customers get treated to superior casual dining with the best of both worlds.
Chef Philip Ferro purchased the historic landmark restaurant in October 2017, made some major improvements and updates to the building, created a new five-star menu and opened six months later, on April 6, to rave reviews. Countless enthusiastic locals swarmed the place on opening night, Ferro said, after their long anticipation of new life at the Tavern became a reality. Previously, Tommy Drane owned the pub-style restaurant for almost half of a century. A painting of Drane still hangs near the Tavern’s entrance way.
“This tavern is in a great location with an incredibly rich history,” Ferro said recently, sharing some beloved stories of former owner Drane. “And it has a lot of charm and character. I wanted to carry on Tommy Drane’s legacy, keeping a lot of the old, but combining it with some modern updates to make it more of an upscale, modern tavern.”
Ferro said that he worked hard to preserve the history of the tavern. Drane made the tavern a gathering spot for local artists and, according to archived news reports, many famous clients frequented there, including the Wyeths and George Weymouth, as well as a host of well-known musicians and sports figures. An old-time sign posted on the front door reads, “Through these doors have walked some of the most talented people in the world.”
The ambiance is warm and inviting, inside a restaurant that’s a mix of Pennsylvania history and gourmet fare. Ferro, as executive head chef, designed the menu, along with head chef Chris Bennett. In total, the restaurant has five chefs on board, and offers lunch and dinner, along with accommodations for mid-sized private parties. Ferro’s sister, Jillian Maher, who also has a varied background in the food industry, is general manager. Happy Hour happens between 5 and 6 p.m., seven days a week, with half-price beer, wine, whiskey and cocktails, buck-a-shuck oysters and clams and $5 and $10 bar snacks.
The tavern’s standard menu offers daily specials, along with entrees like Herb Crusted Rack of Lamb, Faroe Island Salmon, Parmesan Crusted Chicken, Bacon Filet Mignon and Ultimate Seafood Scampi. Appetizers are also a culinary dream, with options like Asian Ahi Tuna, Tavern Wing Sampler, Antipasto Board, Braised Brisket Flatbread, Prime Rib Egg Roll, Lobster Mac and Cheese, Crisp Pork Belly and Short Rib Fries. The restaurant also offers an extensive raw bar with everything from clams and mussels to oysters and lobster. There’s also a children’s menu with kid-friendly choices, so the entire family can enjoy dining there.
Diners should save room for dessert, because that too is an unforgettable treat. Among dessert options on a recent visit were Coconut Cream Panna Ricotta Caramel Apple Doughnuts, Tahitian Vanilla Crème Brulee, and Ferro’s own signature Caramel or Chunky Monkey Bread Pudding, which could be paired with specialty dessert cocktails such as Tavern Irish Coffee, Death By Chocolate featuring Godiva Chocolate Liqueur or a Royal Espresso Martini.
“I’m known for my bread pudding,” Chef Ferro said with a wink and a humble smile.
The drink menu is extensive at Chadds Ford Tavern. Ferro built one new bar and renovated the other, each possessing their own flair. He removed the brass nameplates on the former booths in the Tavern and placed them on one of the bar’s counters, pouring ten gallons of epoxy on top. Customers enjoy coming into the Tavern, he said, and discovering a grandparent or other relative among the name plates that he preserved.
“I tried to combine the past, the present and the future and to make Chadds Ford Tavern appeal to everyone,” the personable chef/owner said. “I want customers to come in more
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