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).
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.
The surfaces of hibachi grills sizzle as nimble chefs slice and sear morsels of chicken, steak, and scallops for guests seated around granite-topped tables. At Arirang Hibachi Steakhouse and Sushi Bar, patrons enjoy a chic, modern space where they can savor traditional Japanese dishes. Bright red booths cushion patrons in the stylish bar where signature entrees, such as chilean sea bass and filet mignon, arrive drizzled with miso, crusted with wasabi, or dusted for fingerprints. Chopsticks ensnare à la carte sushi and house specialty rolls, such as the coconut shrimp layered with mango, avocado, and raspberry puree.
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.
If you’re pork-passionate, beef-bananas, and sausage-smitten, today’s Groupon will melt your little animal protein-loving heart. For $25, you’ll stuff your stomach with all the skewered meat you can eat at Chima Brazilian Steakhouse. The cost per person of the unlimited rodizio dinner is $39.50, so you'll have money left over for drinks and dessert to get your $50 value at Chima.
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.