The Main Line is experiencing a restaurant Renaissance, showcasing innovative culinary talents and visions on par with Center City's finest. Here are the highlights.
A plate from Wayne’s new At the Table: Beef tenderloin with carrot purée, burnt onion, roasted potatoes, and Cognac peppercorn cream.
RESTAURANT:Firepoint Grill, 3739 West Chester Pike, Newtown Square, 484-428-3093 CUISINE: American CHEF: Christopher Heath, Executive Chef Nicolo Catenza MUST-TRY DISH: The Nueske’s Applewood Smoked Bacon Steak is a sweet and savory starter with extra-extra-thick cut bacon. It’s slow braised and then seared and served with grape tomatoes and frisee lettuce, and finished with Vermont maple syrup.
RESTAURANT:Cerdo, 382 E. Elm St., Conshohocken, 610-234-0561 CUISINE: Mediterranean CHEF: Will Langlois MUST-TRY DISH: The fresh (not cured) Iberico end loin served with saffron, butternut squash, and wax beans. Don’t miss the Prosecco on draft: Cerdo is one of the only places on the Main Line to offer draft bubbles.
RESTAURANT:La Cabra Brewing, 642 Lancaster Ave., Berwyn, 610-240-7908 CUISINE: Latin-inspired gastropub CHEF: John Hearn MUST-TRY DISH: Duck fries with duck confit, smoked gouda and manchego, crispy shallots, pico de gallo, and duck demi-glace.
RESTAURANT:At the Table BYOB, 11 Louella Court, Wayne, 610-964-9700 CUISINE: New American CHEF: Alex Hardy MUST-TRY DISH: The tender Wagyu Beef Coulotte with charred onion, smoked potato, and a Cognac cream sauce.
RESTAURANT:Cotoletta, 201 Jefferson St., Bala Cynwyd, 610-660-5224 CUISINE: Italian BYOB CHEF: Beth Amadio MUST-TRY DISH: The 12-ounce bone-in veal chop: pounded, breaded, pan fried, and topped with chopped tomatoes, red onions, and basil soaked in olive oil and fresh lemon.
RESTAURANT:EatNic Urban Farmhouse Eatery & BYOB, 231 W. Lancaster Ave, Paoli, 484-320-8155 CUISINE: New American CHEF: Tim Courtney MUST-TRY DISH: Heirloom carrot hummus with toasted naan, dried cherries, and spiced almond