The proposed adaptive reuse of St. Margaret’s Church, also known as the Gleason Center, made headway this past Wednesday after the Narberth Planning Commission voted to recommend approval for the project.
Developer Ted Moser plans to convert the church to a condo with four two-bedroom units and underground garage with eight parking spaces, while making minimal changes to the building’s exterior. However, certain conditions must be met before the conversion can go through, according to the Main Line Times:
Before reading any further, a Rorshach test is in order. Examine this image. Were you disgusted? Perhaps you might find something else of interest on Property. Did you shrug your shoulders? Were you entranced by the weirdly dated kitsch of it? Then this is the property for you.
People have many opinions on Yelson Group. There is the weird stripper silhouette thing. There was the time the owner had that beef with Marc Vetri about a mural. The tipster who told Curbed about the stripper silhouette claimed – in a Citysearch review of all places! – that Yelson himself snarked on the woman’s appearance. Her alleged riposte? To tell the man he looked like “Rod Stewart threw up on him,” which she says he took as a compliment. Which brings us to his Narberth home, on the market since this summer.
The massive condo conversion project at the site of the former United Methodist Church of Narberth has a new name and so do its developers. The project is now known as Narberth Place, an umbrella moniker for Elm Hall (the renamed church itself), Barrie House (the old parsonage) and Vauclain Manor (a new townhouse). The project will eventually include 12 units with three in Vauclain, three in Barrie and six in the old church, according to Main Line reBUILD (formerly Main Line Realty Partners).
Developers plan to retain the original architectural details of the parsonage and the church while adapting the interior with modern finishes. In order to preserve the original details, a facade easement was granted for both the church and the parsonage. The new construction building, Vauclain, will use similar materials to those being used in the Barrie conversion. Both Barrie and Vauclain are set to be completed late this summer, at which point construction will begin on Elm Hall. Framing began on the third floor of Barrie just last week.
With scaled-down ambitions and pumped up flavors, John Mims comes back to Narberth. But is this homecoming what he really wants?
The best place to be is the four=seat kitchen bar, where you can watch [Mims] lob giant knuckles of butter into fry pans already thick with seafood and his tomato-bombed Creole stock, or smother andouille sausage and duck meat with glistening lumps of braised pork shoulder–and top that with bacon gravy.
Michael Solomonov’s Citron & Rose is now opening on Saturday nights. The bar will open 30 minutes after the sun sets and a cafe menu will be served one hour after the Sabbath has ended. Call the restaurant at (610) 664-4919 for the exact opening time.
Craig LaBan visits Aperto in Narberth. The BYO by John Wolferth, a veteran of Main Line fine dining includes enough hits that Lit achieves a two bell rating.
At his best, with the entrées of slow-braised meats, Wolferth conjures dishes I’d crave regularly if I lived closer – in particular his lamb sugo, a rustic bowl of tenderly stewed leg meat pulled to shreds in a brothy lamb gravy over pappardelle noodles with long-stemmed artichokes. The pappardelle reappeared on my second visit beneath a zesty crumble of guanciale-tinged wild boar Bolognese, amped even further with herbs and red wine. A plate of slow-cooked veal cheeks was so impossibly soft the almost feathery meat practically melted into the cauliflower puree at the tap of a fork.
Main Line Today’s checks out Clark Gilbert’s Gemelli in Narberth and has plenty of good things to say about the modest BYOB.
The eveningâ€™s real show-stopper was the appetizer special: rare seared scallops with a shaved fennel salad tossed with lemon juice and extra-virgin olive and lemon oils, and seasoned with shallots, chives and an orange-vanilla reduction. The lightly caramelized scallops were sliced horizontally and arranged atop the fennel, with a shallow pool of reduction nearby.
This Sunday the restaurant will be in Craig LaBan’s sights. How will it do?