To be honest, i heard about this restaurant because the new owner was my instructor when i went to the Restaurant School. (Hint: i graduated years ago, so i'm not writing a good review for a good grade... :) ) \r
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Okay, first thing is that I am an avid BYOer and when i heard about this place, i searched and found their website The website doesn't really do this place justice. They need more pictures of the food. Because the food was awesome! i had the loin of lamb and it was awesome. \r
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This place catered really well to the BYOers of the world. The server told me that upstairs hosts a club where you can store your wine or spirits. Very cool. \r
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Loved the lighting; it was done perfect; not too dark (i hate it when you strain to read the menu or see the food) or not too light. Loved the linen towels; nice touch.\r
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There was a Chef's tasting going on, when we visited. Now i didn't really get this, since we essentially walked right by the Chef's table before we went into the main dining room. But when i asked the server about it; it sounded pretty interesting. Evidently the Chef prepares a specialized tasting menu for the table. i can't say about how good it was but it sure sounded interesting (but pricey). \r
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For me, I had the Quail and my old instructor did it perfect. It was tender and served at the correct temperature (a pet peeve of mine).\r
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Overall, i haven't had a dining experience like this outside of Philly. It has all of the unstated chic that upscale Philly restaurants have, except it's in Chester County.
Pros: Food, Atmosphere and Service
Cons: Location was difficult to find
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