The Wayne Hotel's pretty Paramour is in fine form for the holidays.
Chef Eric Goods’s flatbread, topped with housemade magret duck meatballs, is one of several creative winter selections on Paramour’s modern American menu.
Overlooking the tree-lined community of Wayne, the historic hotel bearing the town’s name preens and postures in Tudor Revival-style splendor. With its imposing brick and stucco façade, wraparound porch, and upward jutting chimneys, the Wayne Hotel, built in 1906 and listed on the National Register of Historic Places, is one of the most iconic properties on the Main Line.
Not to be outdone are the hotel’s restaurant and bar. Beyond the sweeping veranda, past the chic lobby lounge with its persimmon-hued wingback settees, elegant crystal chandeliers, and warming fireplace, Paramour awaits your arrival. And it is absolutely stunning.
Since 2011, Paramour has been offering some of the western suburbs’ most elegant lunches, dinners, and brunches, plus a seductive bar scene worthy of romantic assignations and indiscretions alike. Sommelier and beverage manager Steven Gullo oversees the mother-of-pearl-tiled bar where he serves Wine Spectator– awarded wine and liquor selections, along with a bevy of spirited concoctions that are spiced and spiked for the holidays. For Paramour’s version of happy hour, called Liquid Therapy (Sunday through Friday, 5-7 pm), Gullo has formulated the perfect taste of cinnamon-y solstice in his deceptively powerful Pomme Paradis—a Calvados, applejack, and yellow Chartreuse-swirled refresher, sweet and herbal, served on the rocks.
Chocolate caramel parfait with salted peanuts and roasted marshmallow.
Meanwhile, beyond the bay windows, glass wine wall, and the custom crystal and silk-shaded chandeliers in the main dining room, the black granite chef’s bar awaits. From his perch, Executive Chef Eric Goods, a veteran of Savona in both Cabo San Lucas and Scarsdale, presides over an inspired modern American menu. Goods’s mission this winter is “to offer something you can’t find everywhere,” such as his housemade magret duck meatball topped flatbread; a Berkshire pork tenderloin sided by tender lentils, port-poached quince, and Brussels sprouts; and the restaurant’s signature dish, classic Dover Sole Veronique whimsically pearled with Champagne grapes.
To celebrate the season, Goods is preparing a four-course Christmas dinner. “This season is Paramour’s opportunity to really wow our guests and to make sure their holidays will be a memorable occasion,” he says. “We are going to have festive themed menus our guests will appreciate.”
Select offerings like roast gosling, butter-poached lobster, and a trio of pastry chef Amelia Deitrich’s tempting desserts, including chocolate gingerbread cake and a mango pineapple trifle, will be among the standouts on the bill of fare. Not to mention the full complement of Gullo’s sparkling, red, and white wine-pairing selections.
Also noteworthy is Paramour’s brunch, served Saturday and Sunday from 10 am to 2 pm. Its fiery focal point is the popular Bloody Mary bar featuring splashy garnishes, freshly snipped herbs, pungent spices, and a plethora of hot sauces and horseradishes—all making early imbibing an interactive ritual on the weekends in Wayne.
Besides the stylish interior and locally sourced ingredients, general manager Joseph Amrani notes that much of Paramour’s success boils down to the adage “Location, location, location.” “Success here begins with an unparalleled address in the heart of Wayne,” he says. Goods agrees, adding, “We don’t want to be just a destination restaurant. Rather, we want to be a part of the neighborhood, a place you can visit more than once a week.” 139 E. Lancaster Ave., Wayne, 610-977-0600