Brunch Sessions are back and better (plus cheaper) than ever. This Saturday, July 12th and Sunday, July 13th seven restaurants will host the summer-themed edition of Brunch Sessions: Four Seasons of Prix Fixe. From 11 a.m. to 3 p.m., participating restaurants will offer three-courses of seasonally inspired brunch, some of which are prepared just for the event, for just $16. From Latin flavor to Southern comfort and a retro 50s diner to an intimate BYO, Mt. Airy’s Brunch Sessions will surely draw a crowd of food lovers of all kinds.
And this year there’s a new kid on the block: Cresheim Valley Grain Exchange. Not only a newbie to the event, but to Mt. Airy as well, this restaurant at 7152 Germantown Avenue will serve up country classics, like Southern buttermilk fried chicken, cheeseburgers and hand-cut fries for guests to enjoy.
Plus if you're not too stuffed, the fun continues throughout the day with live music, beer tastings - located at 7401 Germantown Avenue - shopping and much more.
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Trey Popp finds much of Goat Hollow to be hit-or-miss but he still seems to like it.
This warm and unassuming spot has enough going for it to balance out its middling ambitions and occasional flops. After all, there’s a time for fennel-pollen mortadella and vinegar-shrub cocktails, and there’s a time for a solid bowl of mussels, a top-notch beer list, and a heaping $6 kid’s plate of orecchiette bolognese. Because above all, a neighborhood spot should know how to take care of the neighbors, and Neil Campbell’s second restaurant (after Old City’s Race Street Cafe) has the knack.
Two Stars – Good
Philadelphia Restaurant Review: Hit-or-Miss Charm at Goat Hollow [Philadelphia Magazine]
Goat Hollow [Official Site]
There are honest waiters, there are fatally honest waiters, and then there’s the guy who asked if we wanted dessert at Goat Hollow.
“We have chocolate mousse, an apple crisp, bread pudding and crème brûlée,” he said on a busy Sunday night at Mount Airy’s fledgling brasserie.
“Oh!” one of us replied, face brightening. “What kind of bread pudding is it?” Because they’re always fancied up somehow these days, aren’t they? Chocolate brioche, banana bourbon, Nutella cinnamon challah … You never know how many adjectives a chef is going to try to cram in there.
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