Chef John Talbot delivers mouthwatering fare from the land and the sea to rest on Creed's elegant white tablecloths. Yellowfin tuna drizzled with ponzu sauce ($29) and chimichurri-topped New Zealand king salmon ($28) headline a list of fresh charcoal-grilled fish. Manager and sommelier Josef Plattner is often on hand to offer suggestions for which wine to pair with a New York strip steak ($38) or to mingle with a mustard-herb-crusted rack of lamb ($36). Though the menu favors meat, there are also a number of tasty vegetarian options, including the house-made vegetarian ravioli, stuffed with crimini mushrooms and ricotta cheese, served with fried spinach and a gazpacho coulis ($18). With its soft cream-hued walls and tasteful décor, Creed's is an ideal location for romantic get-togethers or business meetings with bands of ravenous highwaymen.
Within a bi-level space, Twenty9 and its menu find room for both elegant, upscale dining and casual pub eats below-decks. Applewood bacon seals in the juices of the filet mignon ($33.50) and insulates it from jealous gossip between crab-and-corn risotto and garlic spinach. Free-range chicken ($33.50) adapts to the confines of the table with the help of butternut squash and apple-and-goat-cheese salad, and 18-ounce rib eyes ($28.50) leave room on the plate only for a classic side of veggies, potato, or machismo. The lower level slides shareable plates such as prime-rib cheesesteak nachos ($10.95) and burgers with gourmet toppings ($8.95) down the bar toward flat-screen-fixated munchers. In the warmer months, live music launches from an immense open-air patio and trespasses into the formal dining room to tiptoe amid warm wood tones and elegant cut-stone inlays.
Resurrected from its humble beginnings as a thrift store and TV repair shop, Bridget's fills its contemporary, renovated space with delectable signature eats, such as succulent steaks and fresh seafood. Small plates lend themselves to communal divvying, such as the crab cakes teeming with avocado salsa, sweet chili butter, and applewood-smoked bacon ($14) or the grilled flatbread pizza that boasts locally culled mushrooms from nearby Chester County ($13). Bridget's filet mignon struts the taste bud runway as 10 ounces of center-cut prime fillet decked out in a savory outfit of green onions, sesame seeds, garlic green beans, and potatoes ($36). Dig into the blackened rib eye spruced up with horseradish cream and crispy onion straws ($36), or hop on the taste train north to the new york strip, a juicy 14-ounce helping of carnivore candy ($33). The jambalaya unites chicken, shrimp, clams, chorizo, veggies, and a piquant creole sauce for a jovial flavor conference over seasoned rice ($29).
Shula’s Steak House is the classic American, fine dining steak house. Our restaurant is themed after 1972's Undefeated Miami Dolphins and showcases their "Perfect Season" - the only team in NFL history to finish a season 17 - 0.
The culinary sovereigns at the King George Inn sate the hunger pangs of all those who enter their domain with toothsome American fare depicted on the lunch and dinner menus, served in a historic building constructed in 1756. Midday munchers can delve into the seafood layers of lobster-and-shrimp crepes interlaced with mascarpone cheese ($13.95) or brandish forks to gleefully capture the chicken dijon with fettuccine with pasta-loving prongs ($10.95). For dinner, reward valorous stomachs for their emotional and abdominal support with tender veal piccata medallions flash-sautéed in lemon-caper butter ($21.95). Or sharpen mouth bones on the Dorneyville Sizzler, a 12-ounce premium-gold Angus New York strip steak gilded with maître d’ butter and served on a blazing-hot pewter plate to discourage entree burglars and hungry snowmen from snatching the precious dish off tables ($31.95). Top off tuck-ins with a treat from the dessert menu, which bursts with renderings of house-made cheesecake ($6.95) and chocolate mousse ($5.95).
Drawing on his culinary background working in East Coast bistros and stately hotel kitchens, Mile High Steak & Seafood’s Executive Chef David Robinson crafts a rotating menu of upscale steakhouse cuisine. Robinson, a graduate of the Culinary Institute of America, refuses to cut corners with his ingredients, going so far as to fly in fresh seafood and grass skirts overnight from the Honolulu Fish Company. He only chooses aged certified Angus beef for his steak-centric entrees, and he revs up traditional sandwiches and appetizers on the bar menu with high-end items such as shaved prime rib, artisan cheeses, and lobster. These gourmet bites pair palatably one of the bar’s signature cocktails or glasses of wine.
Even in his down time, Robinson keeps his culinary skills sharp, coordinating charity events for the Chester County SPCA and the Brandywine Hospital Strawberry Festival. But even with his busy schedule and impressive resumé, he’s still thankful for landing his “dream job” at Mile High Steak & Seafood.