When you open a restaurant, one rule of thumb — at least, according to Kitchen Nightmares — is to offer the community something it doesn’t already have — i.e., don’t open a pizza parlor where there are already 20 in a four-block radius. This year-old, laid-back BYO has closely followed that advice by bringing the quaint Delco main street legitimate farm-to-table cuisine, with an emphasis on healthfulness. And there’s not one fried item on the menu, which, after all this gastropubbing we’ve been doing, is a nice change. Try the Barnegat fluke with pistachio puree, the better-than-most roasted beet salad, and a creamless (but creamy!) porcini pasta.
Around the Web
Be respectful of our online community and contribute to an engaging conversation. We reserve the right to ban impersonators and remove comments that contain personal attacks, threats, or profanity, or are flat-out offensive. By posting here, you are permitting Philadelphia magazine and Metro Corp. to edit and republish your comment in all media.