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.
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).
Everything about Reserve exudes swank. Dark wood-paneled rooms and crimson curtains, more than 100 aged bourbons, and a cigar lounge—not to mention contributions from the menu such as organic steak and wild king salmon—work to redefine locals’ impressions of fine dining. Those morsels share tabletop space with entrees including roast duck breast and striped bass, the likes of which chefs lavish with seasonings such as pancetta butter, green peppercorn cream, and truffle chicken broth. The kitchen’s culinary artists also craft morsels of oyster and lobster at a raw bar whose offerings rival the bounty of Poseidon’s larder.
Reserve’s mixologists take over at the bar, where the restaurant’s cache of bourbons pour alongside a dozen draft beers, specialty cocktails, and an array of wines from the grapevines and bottle-growing bushes of California. While perched upon black leather stools amid corinthian pillars, guests also can listen to strands of live jazz as they take in everything.
Under the guidance of chef Tim Bennett, the cooks at Marmont Steakhouse and Bar hand carve tender steaks and prepare fresh seafood, lamb, and chicken dishes. The eatery's diverse steak offerings include lean cuts of filet mignon wrapped in applewood-smoked bacon or topped with crabmeat and sliced asparagus. In warmer months, patrons enjoy outdoor seating that harks back to the days before the invention of walls. Marmont enlists a regular stable of DJs and live musicians to perform throughout the week, with an international wine list and dozens of martinis to embolden listeners to dance.