SL_Palate_1123 - FINAL_Palate 11 / 29 / 23 12 : 55 PM Page 3 p also have house - made pickles and fantastic onions with a garlic , herbaceous quality , ” he P A L A T E shares . “ We’ve quintessentially built our burger in this manner that I want to say is perfect . ” McLean’s other businesses include a series of corporate cafés and grab - and - go market café stores , as well as catering and personal chef services he offers through Re - markable Cuisine . On the horizon , McLean looks to open another The Burgerly location across the river in New Jersey , and he is even contemplating adding a food truck to the mix . “ I take a lot of pride in my food , ” he says . “ People love it , and I love that part of it . ” Joe Monnich With a growing culinary empire that encompasses two Stove & Tap locations , a chop house , a pizza pub , a nightlife spot in West Chester , and a Tex - Mex concept called Al Pastor with another slated to open at the start of 2024 , Joe Mon - nich is equal parts chef and restaurateur . Monnich , a French - trained chef , previ - Joe Monnich’s ouslyworked as executive chef of restaurants roasted halibut such as Philadelphia’s Parc and The Dande - preparation at Joey Chops lion , and honed his craft in the kitchens of Susanna Foo and Jean - Georges Vongerichten . He started his own collection of eateries chef and business owner . “ I’d be at work with the acquisition of Stove & Tap in Lans - on a slow trading day , researching menus dale in 2016 , which serves signatures dishes or writing menus for parties . ” such as the slow - roasted brisket dip with McLean got his start as many chefs do , cooper cheese , deviled eggs , and pork belly as a child shadowing his mother in their bao buns . home kitchen . His love for food started Following the opening of that spot in early and has been a pillar throughout his March 2017 , he opened his first Al Pastor the life . After his time on the hectic trading following year in Exton . Here , guests love floors of New York City , he returned to the the eponymous al pastor tacos featuring culinary world as a private chef . The pan - slow - cooked pork belly with pineapple glaze demic prompted him to shift gears a bit , and pineapple salsa . A third Stove & Tap in andhe founded The Burgerly in New Hope Malvern evolved into what is now Joey Chops , with partner Zachary Simmons about two a high - end concept serving dishes such as and a half years ago . green garlic escargot , she - crab soup , and a “ The restaurant has kind of taken over variety of hand - cut steaks . by storm , ” says McLean . “ For me , a burger “ I built a community , ” Monnich says . “ I is a quintessential comfort food . We com - have restaurants , guests , employees , and bined this with atmosphere — our tag line is Mark McLean every day that I wake up I go into my stores , in the kitchen ‘ burgersand vibes ’ — and just some fantastic shake hands , work with my leadership team , handheldsandwiches . ” then it’s lather , rinse , repeat . It’s not work — While the menu offers a host of options , including a salmon BLT and veggie and shrimp it’s a lifestyle . It’s a lot when you look at it on burgers , beef burgers are the star of the show . paper , but I love it . ” n “ Weobviouslywanted some very fantastic meat to make this pleasant mouth feel , but we SUBURBANLIFEMAGAZINE.COM VOLUME 15 ISSUE 3 14 |