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.
Beneath glowing strings of holiday lights, tangles of pasta and delicately seasoned entrees emit delicious aromas along The Bistro at Our Town's central family-style table, which is ringed with smaller bistro tables. Rustic wooden tabletops and exposed-brick walls set the scene as guests sup on classic Italian fare made with fresh ingredients to please palates as much as tap-dancing cannoli. Tuscan classics such as chicken piccata and fettuccine alfredo join forces with hearty sandwiches and gooey macaroni ‘n’ cheese, as well as a five-course chef's choice brunch menu served on Sunday. On Friday nights, families can share food at the long, central table, enjoying a convivial, boisterous atmosphere and the savors of homemade dishes. There's no corkage fee at The Bistro, so patrons can bring along their favorite wine or beer without the fear that it might fall prey to a waiter's corkscrew.
"I really love Thai food," says Jazmine Thai co-owner Josh Morton. "I love how it reflects all the taste buds, all the sensations, from sweet to sour, to spicy to salty." He shares this passion with his partner and executive chef Somsak Kechat, who artfully prepares and plates a wide range of dishes from Thailand's vast culinary treasure trove. With a Kechat does everything from sculpt fried rice into a heart to serve the shrimp-chicken-veggie dish inside a masterfully carved pineapple. He also prepares dishes such as the Spicy Sea of Love?a blend of seafood and green peppercorns?and the Evil Jungle Princess, a red curry he saut?es with shrimp, chicken, and veggies. Meanwhile, a bartender compliments these interestingly named meals with a lineup of refreshing libations that includes wine, sake, and the My Thai cocktail, a tropical blend of fruit juices, liquors, and giggle zest.
The Classic Diner has always intended its name to be a little tongue-in-cheek. Most diners, after all, do not encourage customers to customize their eggs benedict order with a layer of ahi tuna. A similarly upscale culinary approach informs all of the "diner's" menu items, elevating roadside mainstays to the level of an upscale restaurant's choicest dishes. Apple sausage and turkey-pepper hash accompany eggs done any way, from scrambled to drizzled directly into an open mouth. Omelets arrive stuffed with a smorgasbord of fresh veggies. Fried jalapeños can be easily stacked atop char-grilled Angus burgers. Lunch, served until 3 p.m., ventures outside of the diner definition with parmesan-crusted chicken with saffron risotto and sautéed steak tips in a red-wine demi-glace.
Alfredo Giannaccari learned how to carefully craft house-made breads and sausages in the familiar confines of his uncle's bakery and his father's butcher shop. Calling upon these lessons, Alfred shares his knowledge daily as owner of Alfredo's Italian Pizza Kitchen, the home to traditional Italian pastas and American-inspired additions. His chefs output a variety of delicate dishes such as linguine, rigatoni, and manicotti cooked with house-made shells tossed with vegetable or rich cream sauces. They also build heaping and hearty sandwiches on sturdy torpedo rolls as well as thin-crusted or sicilian pizzas that are best enjoyed either warm or with an unselfish imaginary friend.
Sakura Japanese Cuisine traffics in time-tested Japanese dishes. Sushi dinners highlight chef-selected sampler platters and old-fashioned hand rolls, some of which are crafted with ingredients that are rarely seen stateside, such as plum paste and a fermented-soybean delicacy known as natto. Chefs also whip up traditional entrees, including lightly fried vegetable tempura, shrimp teriyaki with miso soup, and hibachi-grilled steak. They even make authentic sukiyaki hot pots, which come accompanied by morsels of beef or chicken that you cook right at the table?just like anything served at that restaurant on sun.