RESER­VA­TIONS NO

THE MAIN LINE IS EX­PE­RI­ENC­ING A RESTAU­RANT RE­NAIS­SANCE, SHOW­CAS­ING IN­NO­VA­TIVE CULI­NARY TAL­ENTS AND VI­SIONS ON PAR WITH CEN­TER CITY’S FINEST. HERE ARE THE HIGH­LIGHTS:

Philadelphia Style - - Main Line Style Hot Spots -

RESTAU­RANT: Fire­point Grill, 3739 West Ch­ester Pike, New­town Square, 484-4283093; fire­point­grill.com CUI­SINE: Amer­i­can CHEF: Christo­pher Heath, Ex­ec­u­tive Chef Ni­colo Catenza MUST-TRY DISH: The Nueske’s Ap­ple­wood Smoked Ba­con Steak is a sweet and sa­vory starter with ex­tra-ex­tra-thick cut ba­con. It’s slow braised and then seared and served with grape toma­toes and frisee let­tuce, and fin­ished with Ver­mont maple syrup.

RESTAU­RANT: Cerdo, 382 E. Elm St., Con­shohocken, 610-234-0561; cer­dorestau­rant.com CUI­SINE: Mediter­ranean CHEF: Will Lan­glois MUST-TRY DISH: The fresh (not cured) Iberico end loin served with saf­fron, but­ter­nut squash, and wax beans. Don’t miss the Pros­ecco on draft: Cerdo is one of the only places on the Main Line to of­fer draft bub­bles.

RESTAU­RANT: La Cabra Brewing, 642 Lan­caster Ave., Ber­wyn, 610-240-7908; la­cabrabrew­ing.com CUI­SINE: Latin-in­spired gas­tropub CHEF: John Hearn MUST-TRY DISH: Duck fries with duck con­fit, smoked gouda and manchego, crispy shal­lots, pico de gallo, and duck demi-glace.

RESTAU­RANT: At the Ta­ble BYOB, 11 Louella Court, Wayne, 610-964-9700; atthetable­byob.com CUI­SINE: New Amer­i­can CHEF: Alex Hardy MUST-TRY DISH: The ten­der Wagyu Beef Coulotte with charred onion, smoked potato, and a Cognac cream sauce.

RESTAU­RANT: Co­to­letta, 201 Jef­fer­son St., Bala Cyn­wyd, 610-660-5224; co­to­letta.net CUI­SINE: Ital­ian BYOB CHEF: Beth Ama­dio MUST-TRY DISH: The 12-ounce bone-in veal chop: pounded, breaded, pan fried, and topped with chopped toma­toes, red onions, and basil soaked in olive oil and fresh lemon.

RESTAU­RANT: Eat­nic Ur­ban Farm­house Eatery & BYOB, 231 W. Lan­caster Ave, Paoli, 484-320-8155; eat­nic.com CUI­SINE: New Amer­i­can CHEF: Tim Court­ney MUST-TRY DISH: Heir­loom car­rot hum­mus with toasted naan, dried cherries, and spiced al­mond.

A plate from Wayne’s new At the Ta­ble: Beef ten­der­loin with car­rot purée, burnt onion, roasted pota­toes, and Cognac pep­per­corn cream.

Fire­point Grill’s com­fort­able din­ing room fea­tures high ceil­ings and rows of booths as well as a lengthy bar.

The organic Ora King salmon at Eat­nic in Paoli.

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