The long delayed reopening of the Mainland Inn in Harleysville is set for this evening. The restaurant will source much of its bounty from the neighboring Quarry Hill Farm and other local farms. Chef Ezra Duker is in the kitchen. The Philadelphia native has worked at Morimoto Napa, The French Laundry and the Orrery, in London.
The menu is broken down into a section of “Relishes,” small dishes with an emphasis on fermentation and pickling, soup, hot and cold appetizers and entrees that include an interpretation of cottage pie with grilled ribeye, monkfish cassoulet with a shellfish boudin, heirloom beans and tarragon. Large-format, whole-animal preparation are featured in the “Roast” section of the menu.
The beverage program will include biodynamic wines, organic beers and artisan spirits.
Full menu and more on the Mainland Inn »
Two longtime bartenders from the Standard Tap are opening The Butcher and Barkeep, a restaurant and bar located at 712 Main Street in Harleysville, the former home of the East End Ale House. Cody Ferdinand and Gerard Angelini along with Jeffrey Sacco, former chef of the Craft Ale House in Limerick are joining forces to create a casual dining experience with local beers on tap and classic cocktails.
The Butcher and Barkeep’s menu will offer seasonal dishes with a focus on local and sustainable products. Look for barrel aged cocktails and spirits in their house-designed and classic cocktails.
The Butcher and Barkeep will open November 20th, serving lunch and dinner daily. Look for the weekend brunch where you can rest assured the Bloody Marys will be a must-have.
The Butcher and Barkeep [Foobooz]
As the final foot on Le Bec Fin dropped yesterday there was news that current chef Steven Eckerd would be landing at the old Mainland Inn in Harleysville, Montgomery County. The Mainland Inn, constructed in 1760, has been closed for almost three years and was purchased by Sloane Six and Scott Clemons, who also run the nearby Quarry Hill Farm, where Eckerd has served as agricultural architect.
Eckerd will bring an honest farm-to-table-concept to the inn, all you need to know to understand Eckerd’s connection with local farmers is to follow his Twitter feed, which is predominantly him talking to local farmers. The menu will feature the freshest, ripest and most flavorful organic produce Eckerd can get his hands on. Eckerd aims to “bring health-conscious, approachable organic meals to the Philadelphia region.” Eckerd says it Mainland Inn will be fine dining, “but it’ll be in a setting that will have a little more of a purpose than just the fine dining experience itself.”
Eckerd, who served as sous chef at Le Bec Fin since it reopened in June, 2012, was promoted to chef de cuisine in February. Eckerd will work with chef Justin Bogle over the summer as Bogle takes the iconic Walnut Street restaurant in a new direction.
Eckerd who studied at the Culinary Institute of America, trained under Francois Bruel and Eddy Leroux at Daniel. In Philadelphia he worked under Marc Vetri at Osteria and Vetri.
New owner: Mainland Inn set to reopen in September [Souderton Independent]
Photo via Souderton Independent