100 South Main Street
Doylestown, PA 18901
From its cute cherry kir royale cocktail to its impeccable Grand Marnier soufflé, Slate Bleu channels the French bistro spirit with élan. There is good cheer in the dining room, comforting food on the plate, and an American in the kitchen who respects old-fashioned classics like pike quenelles, escargots in puff pastry, and wine-braised oxtail. Mark Matyas has cooked these dishes for most of his professional life as executive chef at La Grenouille in midtown Manhattan, one of the last—and best—exemplars of jackets-required haute cuisine in America. Though his cooking style is unchanged, Matyas has edited out the truffles and Russian caviar to keep prices in line.
Best of Philly 2006 Dessert
Those frozen soufflés you’ve been ordering don’t capture the grandeur and cloud-like character of the oven-baked cla...
User Reviews (1) :
Finally, a restaurant in the 'burbs' that understands an excellent meal. Everything we ate, from the cheese puffs, to the pear and brie salad to, best of all, the veal piccata, this meal was wonderful. I should not forget the chocolate souffle, magnifique! I can't say enough about this restauranteur who understands truly fine dining! Thank you!!
Posted by Greta: Mar. March 2nd, 2009 at 4:13 PM