Philadelphia Style

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:

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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.
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.
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.
The organic Ora King salmon at Eatnic in Paoli.

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