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.
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.
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.