Paramour: Modern Romance on the Main Line

| December 5, 2011 | Homepage Latest The Latest

1 - Paramour: Modern Romance on the Main LineFor years the Main Line restaurant scene has been dominated by menu themes like Asian fusion and haute French. But American with a contemporary focus? Michael Giampa had his doubts. “I wasn’t sure if the Main Line was ready for something like this,” says Giampa, who brings eight years of West Coast culinary sensibilities, from a stint in Seattle, to the historic Wayne Hotel’s gorgeous new Paramour as director of restaurant development and executive chef. If a weekend visit here is any indication, Main Liners were not just ready—they had been impatiently waiting. Hotel guests and well-heeled locals descend in droves upon the mother-of-pearl-tiled bar to sip on signature cocktails like the Salted Plum Martini, a rum-infused libation served over a tangle of house-made vanilla cotton candy, and sample sharable plates like wispy-thin roasted eggplant flatbreads. The rich, decorative elements of the main bar—high-backed banquettes outfitted with ornate prints, silk chandeliers dripping with crystals—soften in the main dining room. Here guests enjoy front-row seats to the carefully choreographed theatrics in Paramour’s open kitchen. An eight-seat crudo bar, a favorite among couples, offers a perfect excuse to taste any one of the restaurant’s supremely fresh seafood dishes: Giampa works with fisherman in Hawaii for choice cuts that are packaged and shipped within 48 hours of being caught and prepared. It is only fitting that Giampa’s American cuisine would have a wine list to match: Eighty percent of the offerings are from the US, and the rest of the bottles from some of the next great wine areas. As for the Main Line’s next great restaurant? It’s already here. 139 E. Lancaster Ave., Wayne, 610-977-0600; paramourwayne.com

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