Creating a Scene
An inventive multi-concept space called Ridge Hall embodies the continued evolution of Ambler’s culinary scene.
Nate Baynes has a mercurial relationship with the restaurant business. He enjoys the front of the house, the operations side, and he loves interacting with patrons. He’s just not too fond of being sequestered to the kitchen, away from the action.
“It can be a lot of hours, and it’s kind of thankless,” says Baynes, an Air Force veteran who previously partnered with chef Peter McAndrews to launch an upscale sandwich shop called Paesano’s Philly Style. “I enjoyed being a front-of-the-house guy. I’ve always wanted to be outside as much as possible, getting my vitamin D naturally.”
His desire led him to create 2StreetSammies, a food truck inspired by his time in South Philadelphia. Doing so gave him opportunities to connect with patrons directly, and to feed off the positive energy of community events attended by people looking to enjoy themselves.
Recently, when 2StreetSammies expanded to put down roots in Ambler’s Ridge Hall, he attained the best of both worlds: a brick-and-mortar location housed within an intimate atmosphere that can facilitate connections with customers.
An innovative social space similar to Philly’s Reading Terminal Market, Ridge Hall brings award-winning restaurateurs, mixologists, and other purveyors together under one roof. The Ambler space opened toward the end of last summer, led by a team that includes developer Dan DeCastro and architect Russell Mahoney. Besides 2StreetSammies, the lineup of brands includes Mary’s Chicken Strip Club, The Pierogie Kitchen, Pho Mi Please!, Top Dog Cocktails, Twisted Gingers Brewing Company, and Wanna Spoon?, among others.
Baynes came into the project purely by chance. His 2StreetSammies food truck had been peddling its wares at an event where he met DeCastro, who purchased—and quite enjoyed—one of Baynes’s signature items: the jerk chicken cheesesteak.
“Our brisket cheesesteak has been our most popular [item], followed by our jerk chicken cheesesteak and South Philly-style Italian pulled pork,” Baynes adds. “Now that I have Ambler, I’m able to get more unique and creative with the menu. The newest one I’m getting the most feedback on, and the one I’m most proud of, is the brisket meatballs. I’m doing it as a grinder, but it’s also available as a side dish.”
Going forward, Baynes envisions measured growth for 2StreetSammies, possibly as a franchised concept. For now he’s focused on growing the business in Ambler—for all the purveyors at Ridge Hall, as he takes on a management role to steer operations—as well as the food truck.
“At Ridge Hall, the space kind of sells itself,” he says. “It’s been fun to see people walk around and see all the different options. The weekday traffic isn’t yet where it needs to be, but the weekends have been great. I’m excited for spring, especially after the doldrums of winter.”
‘A Diamond in the Rough’
The continued evolution of Ambler’s culinary scene has played a key role in spurring the town’s ascendance, according to Jamie Adler, a COMPASS RE Realtor with an office in Ambler. Adler, who began her real estate career in 2006, sees a remarkable difference between the Ambler of then and the Ambler of now.
The continued evolution of Ambler’s culinary scene has played a key role in spurring the town’s ascendance, according to Jamie Adler, a COMPASS RE Realtor with an office in Ambler. Adler, who began her real estate career in 2006, sees a remarkable difference between the Ambler of then and the Ambler of now.
“Ten or 15 years ago, nobody went to Ambler, and nobody wanted to buy in Ambler,” she recalls. “Now I have more clients calling me and overbidding on houses, wanting to be part of Ambler. In my mind, it’s a great place. There’s nothing really like it in Montgomery County. Wayne is probably the closest thing to it, but it’s not quite the same.
“It’s just booming,” she continues, “and it’s only going to get better.”
Not only does Ambler have excellent coffeehouses, breweries, and cocktail bars, but it also offers a breadth of culinary choices: French, Indian, Italian, Mexican, Peruvian, Thai, Vietnamese, etc. Add Ridge Hall to the mix and Ambler truly offers “a flavor for everybody,” as Adler puts it. Her favorite Ambler hot spot is Bridgets Modern Steakhouse, where she goes to celebrate holidays and special birthdays. Her favorite dish on Bridgets’ menu: the lobster risotto. For team meetings, she often brings in pies from Ambler Pizza.
“Montco is really lucky to have Ambler,” she adds. “It’s a diamond in the rough—eastern Montco’s little secret.”
Baynes agrees, though he admits to not having known much about Ambler until two years ago. Originally from Lower Bucks County, he and his family had been living in South Philly until the pandemic, after which they decided to change ZIP codes. They wound up moving to the city’s Mount Airy neighborhood, not far from the border where the city meets the suburbs.
“If you look at the main strip of Butler Avenue, the restaurants [Ambler] has attracted speak to the idea that it’s a desired location,” he says. “If we could go back to when we were moving, Ambler would have been a great place to consider. It has a real neighborhood vibe, and the demographics are great, with a lot of young families establishing their roots. There’s a real charm to it.”
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How to Make 2streetsammies’ Brisket Meatballs
Batch Size: 48 (4 Oz.) Meatballs
10 lb. 80/20 ground beef
2 lb. finely chopped brisket
12 lb. total meat
10 lb. 80/20 ground beef
2 lb. finely chopped brisket
12 lb. total meat
Panade
3 cups plain breadcrumbs
2 1/4 cups buttermilk
3 tbsp. kosher salt
Mix and soak 1 to 2 minutes until fully spongy.
3 cups plain breadcrumbs
2 1/4 cups buttermilk
3 tbsp. kosher salt
Mix and soak 1 to 2 minutes until fully spongy.
Add to Panade
6 large eggs
1/4 cup Italian seasoning
1/4 cup grated Parmesan (optional)
Mix until smooth and uniform.
6 large eggs
1/4 cup Italian seasoning
1/4 cup grated Parmesan (optional)
Mix until smooth and uniform.
Add Meat
Add ground beef and brisket to panade mixture.
Fold gently until just combined.
Do not over-mix.
Add ground beef and brisket to panade mixture.
Fold gently until just combined.
Do not over-mix.
Portioning
4 oz. portions before cooking
Yield approx. 48 meatballs
3 meatballs per sandwich
4 oz. portions before cooking
Yield approx. 48 meatballs
3 meatballs per sandwich
Cooking
Bake or roast until just set.
Do not over-brown.
Finish reheating in red sauce for service.
Bake or roast until just set.
Do not over-brown.
Finish reheating in red sauce for service.
Sandwich Build
Place mild provolone on one side of roll, sharp provolone on other side.
Toast until bread is golden and cheese is melted.
Slice meatballs in half and place on each side of roll.
Top with red sauce.
Finish with grated Parmesan and Italian seasoning.
Place mild provolone on one side of roll, sharp provolone on other side.
Toast until bread is golden and cheese is melted.
Slice meatballs in half and place on each side of roll.
Top with red sauce.
Finish with grated Parmesan and Italian seasoning.
Recipe courtesy of 2StreetSammies
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The Many Flavors of Ambler
Far removed from Ambler’s main drag is Angelo’s Italian Kitchen, on Horsham Road, serving up some of the area’s finest Italian food. It also has a fabulous wine list and a terrific dessert lineup. angelositaliankitchen.com
Far removed from Ambler’s main drag is Angelo’s Italian Kitchen, on Horsham Road, serving up some of the area’s finest Italian food. It also has a fabulous wine list and a terrific dessert lineup. angelositaliankitchen.com
Blue Taj is a diminutive Indian BYOB that packs every dish, from the papri chaat to the crispy garlic naan to the biryani, with a flavorful punch. Our favorite dish: the mutter paneer, heavy on the heat. bluetajambler.com
Bridgets Modern Steakhouse remains one of Montco’s most elegant spots for enjoying a New York strip, prime rib, or filet mignon, as well as elevated seafood dishes, handcrafted cocktails, and much more. bridgetssteak.com
Ambler has plenty of spots to satisfy one’s sweet tooth. Copihue Bakehouse offers pastries, pies, and other baked goods inspired by its owner’s Chilean roots, as well as amazing custom cakes. Realtor Tabitha Heit has a few other favorites: Costa Deli, known for its selection of Gina’s Amazing Cupcakes; Rita’s, a perennial Philly favorite for Italian ice and frozen custard; and Sweet Briar Café, which serves up smoothies, delectable breakfast fare, and ice cream. copihuebakehouse.com | costadeli.net | sweetbriarcafe.net
Peruvian cuisine is distinctive yet familiar, as it bears the influences of cultures around the globe. At Geronimos, indulge in the arroz con mariscos, chaufa de quinua, and other traditional Peruvian staples, including an assortment of ceviche. geronimosambler.com
For dinner or brunch, La Baja is well worth a reservation. The Mexican-fusion BYOB, which is helmed by James Beard Award-winning chef Dionicio Jiménez, delivers a dining experience to be savored. labajaambler.com
An elegant French BYOB set in the façade of an historic train station in Ambler, La Provence serves classic and creative French fare with attentive service and intimate ambiance. laprovenceambler.com
Sorrentino Pasta + Provisions dishes out to-go handmade pastas, meats and cheeses, and a host of specialty goods. It’s also an intimate eatery serving up a curated lineup of dishes of Italian provenance. sorrentinopasta.com
Find a new favorite IPA, lager, or stout—and a few surprises, including some excellent house cocktails—at Tannery Run Brew Works, the microbrewery and craft brewpub with a view of Ambler Theater’s magnificent façade. Want more excellent brews? Check out Forest & Main’s pub and brewery. tanneryrun.com | forestandmain.com
The tasting room at Widow’s Peak Distilling Company offers an elevated atmosphere to enjoy handcrafted, locally made spirits of the gin, vodka, and whiskey sort. widowspeakdistilling.com
Photo by Jody Robinson
Published (and copyrighted) in Suburban Life, February 2026.
