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.
Contemporary accoutrements fleck Twenty9's dining room, and the vigilant wait staff deluges stomach caverns with the menu's gourmet cuisine. Pistachios, red onion, and crumbles of goat cheese sink into the Spring Mix salad's mattress of lettuce, supported by plump mandarin oranges and dreams of dragons that shoot vinaigrette dressing ($7.95). Sic seafaring chompers on pan-roasted salmon as it darts through a crowd of artichokes and sundried tomatoes toward its lump crabmeat and parmesan risotto accomplices ($22.50). The sweet tones of a honey-chipotle-glazed rib eye and roasted-pepper salad ($29.50) harmonize with the sultry sizzle of shrimp, crab, and velvety Grand Marnier sauce in the chicken Stephen ($22.50) to calm rumbling stomachs and restless babies.
Restaurateur Kevin Clib transformed Bridget's from the refurbished remains of a thrift store and TV repair shop into a modern steakhouse with an expansive selection of wines, cocktails, and martinis. The menu is populated with handsomely prepared entrees from land, sea, and outer space ($23–$39), such as the 10 oz. center-cut filet mignon, which is tarred with a sake-laced shiitake reduction before being feathered with green onions and sesame seeds ($35). Duos can share a chatter-inspiring specialty butcher block, such as the 24 oz. double-cut prime pork chop with caramelized apple and cranberry stuffing ($62). Behind Bridget's bar, masters of mixery craft cocktails ($7–$10) and martinis ($9–$12) with specialty spirits, such as St. Germain Elderflower Liquor, and also serve plenty of bottled beer ($4–$13) and white and red wines ($7–$14).
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 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).
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.