Chefs’ ovens burn much hotter than conventional ovens, allowing them to quickly roast meats and melt glacier chunks into gourmet ice water. Enjoy professional cooking with today’s Groupon to Christine’s Creekside Inn in Birdsboro. Choose between the following options:
- For $35, you get a dinner for two (up to a $75.40 total value), which includes the following:
- One appetizer (up to a $9 value)
- Two entrees (up to a $29.95 value each)
- One dessert (a $6.50 value)<p>
- For $65, you get a dinner for four (up to a $150.80 value), which includes the following:
- Two appetizers (up to a $9 value each)
- Four entrees (up to a $29.95 value each)
- Two desserts (a $6.50 value each)<p>
The 200-year-old stone walls of Christine’s Creekside Inn have sheltered an 18th century grist mill, a knitting mill, and a Prohibition-era speakeasy before hosting executive chef and owner Doug Delong’s European specialties. As patrons parse through the Italian, German, and French flavors in cooked-from-scratch entrees, chandeliers and expansive panes cast light over the rustic, aptly named Window Room. Guests can summon appetizers that, like a sea man’s hollow peg leg, conceal seafood morsels, including mushrooms stuffed with crab meat and bacon-wrapped shrimp. The Veal Douglas presents sliced artichokes and a light tomato sauce to the inn’s roster of six veal creations, and the Touch of Italy’s sausage, chicken, and mushrooms dive behind tangles of linguini and dangling neckties to escape hunting forks. As senses bask in the hillside scenery and sounds from the neighboring creek, homemade desserts such as Italian custard and crème brûlée lull stomachs into sweet contentment.
Although Christine’s Creekside Inn sometimes features a discounted price online, this Groupon still offers the best deal available.
Christine’s Creekside Inn
The 200-year-old stone walls of Christine’s Creekside Inn sheltered an 18th-century grist mill, a knitting mill, and a Prohibition-era speakeasy before hosting executive chef and owner Doug Delong. This is a second homecoming for Delong, who was one of the original chefs here during the early 1990s when the restaurant was called Old Mill Inn. After an apprenticeship at the Green Hills Inn to study American and French cuisine, Delong returned to restore the elegance of the restaurant and pour two decades of experience into his hearty meat- and seafood-focused cuisine. Italian taste dominates the menu, so veal and chicken are draped in traditional sauces with lemon and capers, artichokes, or marsala wine to complement their tiny borsalino hats. Steaks are hand-cut from certified Angus beef and pair nicely with wine or a microbrew from the diverse list of 14 bottled beers.
Delicate iron chandeliers descend from timber beams in the peaked ceiling, but their soft glow seems unnecessary against a wall of arched windows that reach nearly two stories on their tippy toes. The broad hall exudes both cathedral grandeur and country charm, making it suitable for an elegant night out or a wedding reception.