Suburban Life - Main Line/Philadelphia - Issue #10 (October 2023)

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1123 SL Restaurants , v2 - FINAL - R4_SJM Feature 11 / 1 / 23 10 : 13 AM Page 2 All Consuming AM A DA RA DNOR James Beard Award winner Jose Garces has exported his iconic Spanish concept to the Main Line , and suburbanites could not be happier . Long considered a ? linchpin of Philadelphia’s Old City culi - nary scene , Amada provides an experi - A T T H E T A B L E ence that’s difficult to duplicate — rustic , B Y O B ’ S G R I L L E D relaxed , and rich with the flavors of S P A N I S H Andalusia . The menu abounds with O C T O P U S memorable tapas dishes , such as the patatas bravas ( spiced potatoes with paprika aioli ) , tortilla Espanola ( potato and onion omelet ) , and croquetas de jamon ( serrano ham croquettes ) . Pro tip : Start with the cheese and charcuterie , and don’t skimp on dessert . amadarestaurant.com ÀRDANA FOOD & DRINK With locations in Newtown and War - rington , Àrdana plies its trade in the many tastes of the Mediterranean . The menu bears the influences of Italy to parts of the Middle East ; the restaurant takes its name from a small farming vil - lage in Cyprus . Brothers Antoni Mike and Antoni Christou designed Àrdana around the “ mezze ” concept , with plates meant to be shared among friends and family . Favorites included the marinated olives , smooth - as - silk hummus with the zip of za’taar , grilled halloumi , and some of the finest falafel this side of Cairo . ardanafoodanddrink.com AT THE TA BL E BYOB The culinary world will never cease its A TASTE OF SPAIN love for French cuisine , and this is among AT MI ESPAÑA the many reasons At the Table BYOB has seen success over the years . Having recently moved from its Louella Court address to West Lancaster Avenue in Wayne , the restaurant by chefs Alex Hardy and Tara Buzan - Hardy continues to serve a modern French menu featuring locally sourced , carefully prepared dishes . Guests can opt for a tasting menu or choose to dine a la carte from a selection that rotates often . A favorite from a recent fall menu : squid ink bucatini with lump crab , lemon alfredo cream sauce , and local mushrooms . atthetablebyob.com

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1123 SL Restaurants , v2 - FINAL_SJM Feature 11 / 1 / 23 2 : 54 PM Page 3 ? P A E L L A A T A M A D A R A D N O R BEEF COULOTTE AT TERRAIN best to see for yourself . Themenus at the two restaurants differ theferrymarket.com just a bit , with the Robbinsville location offering a slightly larger selection , but GURU ’ S FINE INDIA N bothfeature paella del mar , a medley of CUISINE calamari , clams , mussels , bay scallops , No other cuisine quite compares with jumboshrimp , and grouper atop Spanish that of the Indian subcontinent , and few seasoned rice . For dessert , try a tradi - in the Philadelphia area do it better than tional or caramel churro . getforky.com Guru’s in Newtown . Guests will find many of the same dishes offered by other THE PULL M AN Indian restaurants — paneer tikka , tan - RESTAURA NT AND BAR doori chicken , and goat biryani , among BrynMawr’s newest dining spot offers an others — but also some surprises : Indian eclectic mix of spaces within a former THE BORSCHT BELT FERRY MARKE T poutine , lamb nachos , mahi mahi , etc . freighthouse that was once part of one in DE LICATESSE N NewHope’s vibrant dining scene has too ChefAshni Kumar Guru also changes of the Main Line’s first train stations . TerraDis - Bucks County native and celebrity chef many excellent culinary gems to men - things up with seasonal additions to the tinctive décor ties together The andPullman’s s NickLiberato serves up upscale versions tion . Ferry Market is both a fresh - food menu ; recent autumnal dishes included unique aesthetic , but the real star of Garcethe of deli classics with a heaping side of nos - marketand a casual dining area , offering chicken pumpkin curry , corn bhartha , show is the finely crafted menu of cuisine of sy talgia at The Borscht Belt , his “ love letter awide range of handcrafted food and and naan kissed with cinnamon brown and cocktails . This passion project by Two ourte to the Jewish delicatessen . ” Menu stand - drinkfrom Bucks County purveyors . sugar . gurusnewtown.com DamesDining Group features a ckitchen and outsinclude signature sandwiches ( the Whetheryou have an appetite for arti - ledby chef and former restaurateur Corey aña ) , Reuben , the Rachel , Jackie Mason’s sanal pizza , a perfectly made pulled - MI ESPAÑA Baver , who offers guests dishes such as Esp i Cuban ) , Coney Island square potato porksandwich , or a farm - fresh salad Withtwo locations across the river in tempura - friedlobster bites , chef’s special ( M ap knishes , and award - winning potato ( we’re looking at you , Little Radish ) , Robbinsvilleand Princeton , New Jersey , Wagyumeatloaf , and a selection of Dunloys - latkes . If that’s not enough , The Borscht Ferry Market aims to please . Want a craft MiEspaña is Gretalia Hospitality Group’s ters that changes with the seasons . lison Belt also offers Brooklyn - style egg beer ? Check out Neshaminy Creek takeon the tastes of Spain . With Aa thepullmanrestaurant.com ble ) , creams , bialys from Shelsky’s of Brewing Co . Prefer a fine wine ? Stop by kitchenhelmed by renowned Galician Ta he Brooklyn , and bagels brought in daily and see Unionville Vineyards . Looking chefand restaurateur Jose Diaz , Mi TERRAIN CAFÉ t ( At i fromanother Empire State institution , for something sweet ? Try Sciascia Con - Españaserves dishes ranging from small - Terrainhas long been considered one onghof Ess - a - Bagel.theborschtbelt.com fections . We could keep going , but it’s platetapas to made - to - order paellas . the area’s premier garden centers Band Gab by hotos S U B U R B A N L I F E M A G A Z I N E ? O C T O B E R 2 0 2 3 ? S U B U R B A N L I F E M A G A Z I N E . C O M ? 2 1

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