Twenty9 Restaurant& Bar splits its two levels into contemporary dining and a casual pub atmosphere.Upstairs, cool grey and black tones are accented with textured rock walls, and tables populate with plates of black pepper crusted filet mignon and diver scallops. The lunch menu bedecks the lower level’s high top tables with hickory smoked pulled pork flatbreads, fish tacos, and chipotle crab salad piled atop burgers.
Both levels of the eatery are prime for entertaining, as musicians string notes together inside, and happy hour drinks pass through hands out on the outdoor deck. The chefs multiply their food creation to cater events at Twenty9, from business luncheons to elegant weddings and Babysitters’ Club meetings.
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.
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.
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.
Inside Made in Brazil's brightly colored walls, waiters brandish sword-like skewers of roasted meat that can be sliced directly onto diners' plates. Taste an array of savory meats with this serving style, known as rodizio de churrasco ($23.93–$25.95), which was invented in the early 1800s by Brazilian gauchos. Diners can also peruse the equally scrumptious entrees on Made in Brazil’s menu, from the grilled-onion-topped sirloin steak known as bife acebolado ($16.95) to the robalo ao molho diablo ($18.95), a tasty fillet of striped bass and mussels. The steakhouse has spacious, comfortable booths for reclining after a long day of equator drawing, as well as a full bar that serves specialty drinks such as the Caipirinha, Brazil's answer to the mojito, and classics such as martinis and beer.
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 fettuccini in pasta-loving prongs ($10.95). For dinner, reward valorous stomachs for their emotional and abdominal support with tender veal-picatta medallions, flash sautéed in lemon-caper butter ($21.95), or sharpen mouth bones on the Dorneyville Sizzler, a 12-ounce, premium-gold, Angus NY strip steak gilded with maître d’butter and served on a blazing-hot pewter plate to discourage entrée burglars and hungry snowmen from snatching the precious dish off of tables ($31.95). Top off tuck-ins with a treat from the dessert menu, which bursts with renderings of homemade cheesecake ($6.95) and chocolate mousse ($5.95).