C’est Bon
Discover authentic French cuisine at Brasserie 73
by Erica Lamberg

Among the charming galleries and shops in Skippack, there is Brasserie 73, an elegant bistro styled after restaurants found along the French Riviera. And taking a cue from those Mediterranean bistros, the people behind Brasserie 73 know the most important things are good food and a friendly atmosphere.

“Complete with seasonal outside dining, our French-inspired restaurant offers an impressive menu with something for everyone—whether it’s a romantic night out, a business lunch or a light snack and a glass of wine after a day of shopping in the village,” says Mark Hyon, owner of Brasserie 73. “Or, pick a bottle of wine off of our extensive wine list to pair with a cheese plate made up of wonderful and exotic cheese from all around the world.”

Hyon says the bistro’s indoor and outdoor seasonal dining offers guests a choice in a dining experience they are looking for.

“Our street-side patio is an ideal backdrop to dine and to enjoy the conversation while still feeling like you are a part of all the excitement of shoppers strolling through the village,” he says. “We are lucky to be among some of the greatest shopping, dining and people in the area.”

The food is the true star of Brasserie 73. The bistro’s executive chef, Shane Hallman, specializes in French-inspired cuisine. Among his most admired dishes include his take on the seafood classic, fruits de mer, as well as his popular lamb chop entrée. Specialty offerings including foie gras, escargot, crab crépes and lobster bisque presented with a perfectly-golden puff pastry topping. After dinner, one of the signature desserts like sweet crème fraiche-stuffed French toast is a great choice to end a delightful meal. Hyon says Chef Hallman chooses local vendors to ensure he is getting fresh and local options in produce, dairy and meat.

A self-taught chef, Hallman has an impressive background with a local and regional following. He spent more than 15 years in the kitchen at the Mainland Inn in Harleysville, working closely with the restaurant’s executive chef, Dennis McLaughlin. During his tenure at Mainland Inn, Hallman learned professional cooking techniques, developed his own recipe collection and became a skilled pastry chef.

“Shane left the Mainland Inn to pursue the opportunity to run his own kitchen at the Old Mill Inn in Hatboro,” says Hyon. “After a successful couple of years at the Old Mill Inn, he looked to further his career and now runs the kitchen at Brasserie 73.”
Hyon says Hallman has put together a talented kitchen staff to support his innovative cooking.

Likewise, Hyon, who has owned Brasserie 73 for two years, also has local roots. A 1997 graduate of North Penn High School, he earned a bachelor’s degree in hotel and restaurant management from Penn State University.

“After college, I was the first student in the program to receive an offer from one of Marriott’s premiere hotels, the Marriott Marquis in Times Square in New York,” Hyon says. “Soon after 9/11, I decided to try the restaurant side of the program.” He has managed a few chain restaurants, such as Houlihan’s and Ruby Tuesday, and worked his way up to general manager at an independently-owned restaurant on the Main Line.

“After seven years of managing that restaurant, I opened a small catering business in Blue Bell before purchasing Brasserie 73 and Roadhouse Grille, also located in Skippack,” Hyon says.

Hyon attributes a changing menu and seasonal ingredients to Brasserie 73’s loyal following.

“Shane works very closely with his staff to keep the menu alive and new with the change of the seasons,” Hyon says. “This fall you can expect very warm and satisfying dishes inspired by the upcoming cold weather season.”

Brasserie 73 also hosts private parties year-round. “We offer an outstanding menu for holiday parties, special birthdays and anniversaries, bar/bat mitzvahs, rehearsal dinners, and, of course, weddings,” said Hyon. “Our professional and attentive staff will work with you one on one to make sure that your special event is exactly what you hoped for. Whether you are looking for a grand affair starting with hors d’ oeuvres and followed by a full three-course dinner, or a more intimate cocktail party at our stunning bar we can accommodate your style.” Versatility is one of best features about Brasserie 73, as the bistro is available for parties from 6 to 60 guests and up to 120 guests with the restaurant’s outside patio.  

4024 Skippack Pike, Skippack


Open Mon. – Sun. for lunch and dinner.
Sat. dinner from 5 to 11 p.m.
Sun. dinner from 5 to 8 p.m.
Erica Lamberg is a Montgomery County-based freelance writer.
Douglas Bovitt is a freelance photographer based in Philadelphia. (dbophoto.com)