Perhaps the most controversial restaurant review Main Line Dine has ever written was that of Christopher’s in Wayne, which posted shortly after the site launched in 2003. This review was ruthless, wasting little time calling out Christopher’s as “a terrible restaurant… [where] you won’t get a decent meal.”

There was nothing more to this review than what it was; no below-the-surface grudges existed. It was fairly based on several poor experiences, which were documented with clear examples. The most egregious concerned a dish of ravioli that was so undercooked it was crunchy, then re-served without sauce (and still crunchy, btw) after sending it back. (After posting the review, we actually got several notes from Chef/Owner Chris Todd inviting us to revisit, but it was too late. This was unforgivable stuff – not “worth another try” stuff.)

Readers, for the most part, agreed with our assessment. Friends who read it concurred wholeheartedly. Though some commenters on the site thought the review was overly harsh, they rarely offered anything other than a halfhearted defense.

So why was this review controversial? Well, it was from 2003, and remained on the site, unchanged, through 2011. As the years went by, and Christopher’s remained open — which, of course is not necessarily an indication of good food, just good business — the reviews began to change. More often, when someone left a comment about Christopher’s, it was something along the lines of “What is your problem? This place is pretty good”. My one buddy, who was perhaps the most ardent supporter of our original review, even conceded that he and his wife now go regularly and enjoy it for what it is – a casual, quick bite.

It is finally time, then, to bury the hatchet, and put Christopher’s back into the mix. When some friends were looking for a place to meet for lunch in Wayne recently, I enthusiastically suggested this we go there.

The atmosphere is great; it always has been. Some commenters have suggested that the negative review related to the fact that the room is always filled with families with children. This makes it noisy, yes, but so what? This is a “neighborhood place”, not the Four Seasons (or Hogfish, apparently). It’s probably not the best choice for a romantic, candlelit dinner, but it is a fun, bustling room that is designed quite nicely and is, of course, a great place to bring kids.

Service is decidedly casual, as it should be, but a small detail showed considerable improvement since the days of crunchy ravioli. One of our party mentioned a food allergy, and the seemingly young and potentially inexperienced server handled it as well as I’ve ever seen. “No problem,” she said right away. “Our kitchen is great with allergies. I’ll let them know right away.” It’s little touches such as this that make diners feel like they are in good hands.

Christopher’s menu remains a bit unfocused; their website even states that they offer “a little bit of everything” and “so many choices.” It’s hard to believe any restaurant can expertly execute Mexican, burgers, pizza, pasta, seafood and everything in between, but Christopher’s continued success suggests that they are managing some level of consistency.

That said, the Guinness pulled pork sandwich immediately drew my attention. Not a barbecue pulled pork (which they do also offer), which tend to be overly sweet in these types of establishments, this was pork slowly braised in dark, roasty beer. An interesting twist on a favorite, to be sure. The richness of the pork paired nicely with tangy apple slaw, as well as a spicy-sweet “cherry” mustard, and the pretzel roll was a comforting, delicious touch to finish it off. This sandwich is perhaps a bit heavy for a business lunch, but on a day off, when paired with one of the craft beers on tap (from a small but adequate list), it hit the spot.

It was just a sandwich. There are a world of other menu options to explore, which would take many, many visits to do with any completeness (even just sticking to the simple stuff, which seems wise), but it was definitely a more enjoyable experience than it was in 2004.

Perhaps Christopher’s isn’t a terrible restaurant after all.

All the comments from 2004-present are available below.

A “good” cup of coffee is relatively easy to find in our area. (Last summer, while driving through rural North Carolina, well, that was another story.) We’re lucky enough to have a few decent independent coffee shops, and even chains like Starbucks or Saxby’s will typically provide a reasonable cup. “Great” cups of coffee, on the other hand, are far more rare. Great coffee isn’t just tasty; it’s an experience that lingers for days, even years after the mere moments of consumption are past. Town Hall Coffee in Merion Station (Narberth) makes great coffee. In fact, they brew one of the finest two or three cups of coffee I’ve ever had.

After such a bold statement, I should qualify my coffee-drinking experience; if limited to Wawa and Waffle House, the assertion wouldn’t mean much. But that’s not the case. I’ve sipped while standing around the crowded bar at Sant’Eustachio in Rome, which was once called the “perfect espresso” by the New York Times (but has nothing on Town Hall). I’ve licked crema from the mug at Blue Bottle in San Francisco (which did live up to the hype). Town Hall is great enough to be mentioned with the best.

Espresso is my coffee drink of choice. Though rarer in this part of the world, for me, the best cups are always espresso. Even if you prefer the drip, or a milky latte, you’ll still love Town Hall. Espresso is the building block to coffee; if a coffee house does it well, they are sure to also excel at both drip coffee and espresso-based milk drinks. How can one be sure? It’s all in the preparation. The employees of Town Hall are obsessive (in a good way) about ingredients and conditions. Each step matters: picking the right beans, executing the proper grind, filtering the water and brewing at the correct temperature. They take it all very seriously, no matter what type of coffee is desired. Just ask one of the friendly baristas — they’ll be happy to tell you all about it.

One of the most common questions a Town Hall barista gets is about their hand-brewed method for making drip coffee. Instead of using a fancy machine, they have a small rack that holds a few small cones. For each cup of coffee, they ground the right amount of beans (measured by weight instead of volume, for consistency), then pour hot water over them through the cone. It’s a simple, old-time way to brew that allows each cup to receive a special amount of attention. (And, from the reaction of those drinking it near me, it appears to be worth every extra second.)

Town Hall doesn’t roast it’s own coffee beans, but it carries a wide variety of fair-trade, sustainable beans from roasters like Counter Culture, Ritual and Novo. At around $15 for 12oz, it’s not cheap, but it is high-quality stuff. They also offer a small selection of homemade pastries like scones, cookies and croissants.

There are lots of great coffee shops, but fewer great coffee makers. Town Hall offers both; it’s a great neighborhood spot that is welcoming and relaxing, and they just happen to brew world-class coffee.

Town Hall Coffee
358 Montgomery Ave
Merion Station, PA
(484) 270-8041
http://www.townhallcoffee.com

“As an appetizer special tonight,” said our affable waiter, “we have a deep-fried burrata.” “Ohhh sh!t,” I exclaimed. “You’re familiar with burrata then?” he asked. When I confirmed, he added: “then I guess you’ll be getting that.” Yeah, we will be, I admitted begrudgingly. It wasn’t that I didn’t want to order the deep fried ball of fresh mozzarella mixed with fresh cream (how could I not?) — my exasperation was due to the fact that I had already planned to warm my belly on a cold winter’s night with the seasonal “Reindeer Stew” at Teresa’s Next Door, which I rightfully took to be a very hearty meal. Adding the most decadent mozzarella stick ever created, plus a couple of TND’s amazing but heavy beers, surely meant a bellyache later. But there was no way I was turning down that burrata.

We didn’t go to TND that night with the intention of re-reviewing the popular Wayne bar & restaurant; though our previous article was a few years old, it still seemed to accurately describe the TND experience. Surprisingly however, the food has evolved quite a bit, and though the old standbys (an amazing beer list, 6 varieties of mussels with those amazing fries, comfort-food sandwiches) remain, the chefs have taken the specials and seasonal dishes to new heights of distinction and creativity.

Firstly, there was that burrata special. For the uninitiated, burrata is a fresh Italian cheese made from mozzarella and cream. On the surface it appears to be the same thing as fresh mozzarella, but when cut open, the solid exterior yields to a soft, oozing, silky interior of cheese and cream. Though this is nothing new in Italy, 2010 was the first time this delicacy started to pop up more commonly in places like New York City, so it was great to see it on the menu in Wayne. Deep frying this already decadent creation is probably unnecessary, but it certainly was an interesting twist to try. (Once.)

Another nightly special was a grilled llama burger. My dining partner was thinking about getting a burger anyway, so I was able to talk her into it, because, really, how often does anyone eat llama? Certainly this was unexpected from a quick bite in downtown Wayne! Knowing llama is less fatty than beef (and thus a bit blander), we chose to get a runny fried egg on top to make up for the lost fat/flavor. The burger was perfectly cooked medium rare, tender and juicy. It was only mildly gamey and the egg was a great addition. Though this burger didn’t actually come with fries, we had to order TND’s amazing hand-cut, Belgian-style frites with aioli too, as they just may be the best in the area, and serve as a perfect foil to either a burger or any of TND’s great mussel dishes.

Lastly, the entree we came for: Reindeer Stew 2010 – braised antelope shanks in Troegs Mad Elf with baby carrots, fingerling potatoes, herbs and cran-huckleberry chutney ($27). The meat was perfectly fall-off-the-bone tender, with no knife needed. In contrast to the llama, it was quite gamey, so probably not for everyone, and probably not something I’d want every weekend, but the uniqueness of the dish made it interesting and enjoyable. I particularly liked the cherry notes from the Mad Elf that accented the sauce, and the tang of the cranberry chutney.

Aside from the food, TND continues to set the standard (along with TJs) for beer service and selection in the area. The draft selection is absurd, featuring a wide variety of domestic and import craft and/or specialty beers (with a focus on Belgians) that will rotate regularly, all with appropriate glassware. There are also hundreds of bottles (from countries from the US to Belgium to Malta) available and an extensive, reasonably priced wine selection.

TND is a long, thin room with an incredible bar alongside the left side (the display of glasses is a sight to be seen). The right side is lined mostly with 2-4 person booths but also with some smaller tables (similar to the cafe) along the side. There isn’t a ton of room in the center, so when things get busy, expect it to be a little cramped and quite noisy. Unfortunately most of the tables/booths are small, so any party over 4 will have a tough time finding space together.

Over the years there have been quite a few comments on this site (which can be viewed below) complaining about rude and snobby staff members, but we have neither experienced this in previous visits, nor did we experience it during our recent visit. Our waiter was friendly, knowledgeable and casually professional.

The only downside to TND is the fact that it isn’t dirt cheap night out like the cafe next door. The food is aptly priced, and a person could easily fill up on food for less than $20, but the beer and wine will bring the overall cost up quite a bit (especially if you, like us, can’t resist trying several different varieties). Still, a visit to TND won’t break the bank (unless you start downing $48 bottles of Scaldis Prestige).

Teresa’s Next Door
126 N. Wayne Ave.
Wayne, PA 19087
610-293-0119
http://www.teresas-cafe.com/

Ashys Burgers & Fries is a little storefront operation in the Paoli Shopping Center serving up excellent hand-crafted, fresh (never frozen) burgers, lots of fries, as well as some Mediterranean specialties like hummus, falafel and stuffed grape leaves.

The heart of this operation is the burger. It’s thicker than 5 Guys (to which this place will draw a lot of comparison) — about 1/3lb, but similar to the aforementioned franchise, the menu states that all burgers will be cooked well done, due to health concerns. This is certainly a shame, but our first burger was closer to medium well; it had a nicely seasoned char on the outside, with just a bit of pink in the still-juicy middle. The second burger we had was fully gray, and a tad drier, but still flavorful. Surprisingly, the bun may be the star here: it’s large and pillowy, and soaks up the meat juice expertly well. It’s dense and flavorful – almost brioche-like. A light toasting at the time of plating brings a sweetness that adds a certain complexity to the sandwich.

A variety of free toppings are available — both standard, like lettuce and tomato (which were both a bit too close to white), ketchup, mustard, bbq, etc., as well as a bit more adventurous, like blue cheese and cucumber-yogurt sauce. There doesn’t appear to be a choice of cheeses, other than the blue, or the Swiss on some of their specialty burgers, which would be a nice addition to the menu. Speaking of specialty burgers, we tried the “Ultimate Mushroom & Swiss”, which featured mushrooms & Swiss, obviously, plus lettuce, tomato, bacon and Ashys’ garlic sauce. I was a bit worried that it’d be more mushroom than burger, but, in actuality, each ingredient was used sensibly. Different bites produced different flavors — a bite of smoky bacon here, a wisp of earthy mushroom there. All in all, it was a hearty and satisfying burger without ever feeling over-the-top or unbalanced.

Ashys fries are somewhat pedestrian; though nicely crispy, they are about the same fries you’ll find at any pizza joint up and down Rt. 30. This isn’t to say that there is anything wrong with them — they play a nice foil to the burger — just that they don’t stand out as anything special. Start with a single order; we tried a “couple” (medium) and had enough for about a week.

As exciting as it is to have a good burger place around, personally there may have been more excitement anticipating Ashys’ Mediterranean specialties. I’m a sucker for good falafel, and haven’t really found a good spot to get it this far out in the ‘burbs. Ashys’ version comes with four deep-fried patties, lettuce, tomato, onion and cucumber-yogurt sauce, all piled on lafa-style flatbread. Once again, the bread seems to be the star here – it is soft and chewy, providing just enough support for the dense sandwich. The falafel patties are crispy on the outside and wonderfully creamy within, and the yogurt sauce provides a nice tang. Washed-out iceberg and pink tomatoes can perhaps be overlooked on a burger, but they cause more of an issue here, where it’s all about the veggies. It’d be nice to put a bit of Ashys’ homemade hummus on the sandwich as well – though it isn’t really necessary, it certainly would take things to yet another level.

Service is bright and cheerful. The owner and staff go out of their way to be friendly, and on several occasions were noted remembering repeat customers. (It’s also worth noting that there are already a fair amount of repeat customers!)

All in all, Ashys is a great addition to the Paoli neighborhood. There’s nothing on the menu over $8, and portions are quite generous. One should have no problem filling their belly for less than $10, quite a fair price to pay for quality comfort food and prompt, friendly service.

Ashys Burger & Fries
82 East Lancaster Ave
Paoli, PA 19301
P 610-640-1800
F 610-640-1801
http://ashysburger.com
Open everyday from 11:00 am to 9:00pm

Ever since it opened in 2005, The Silverspoon (Cafe) has been a quaint place to get interesting and healthy breakfast and lunch. A recent move/expansion to Eagle Village Shops (Spread Eagle Village), however, combined with the addition of chef Ron Sliverberg (son of owners Rich and Ruth), has allowed this little neighborhood cafe to reach new levels of food and service.

The Silverspoon is committed to focusing on local and sustainable meats, as well as whole grains and seasonal vegetables. Touted by the owners as a casual, “bouchon-style” atmosphere, the restaurant is housed within an open, airy room that’s both casual during the daylight hours and elegant after dark. There’s also a great patio out front when the weather is optimal.

Breakfast and lunch are consistent with the experience from the other location, if a bit more elaborate. On brunch special one day was a pulled pork hash – a saute of potatoes and baby spinach, mixed with house-smoked pork shoulder and topped with a couple fried eggs. The dish was rich and extremely flavorful. More traditional options include some interesting omelettes and multi-grain pancakes or french toast.

On the lunch side, we tried the “Cape May” panini (turkey with strawberry mustard, cheddar, and slaw). Though the slaw was somewhat overpowered by onions (a no-no for me), the sandwich was still light and tasty. Sandwiches change seasonally but always feature fresh, interesting combinations.

Coffee lovers might also take note that The Silverspoon serves perhaps the finest espresso in the area – topped with a wonderful crema, it is intense and robust without any burnt aftertaste.

Though brunch and lunch are nice experiences, dinner is truly where The “new” Silverspoon shines brightest. The seasonally-appropriate dishes are inspired and unique. Our meal kicked off with a cold avocado “soup” amuse, a decadently creamy concoction mixed with crispy guanciale (pork jowl bacon) and drizzled with chili oil. The savory flavor and crispy crunch of the Italian delicacy was a perfect addition to a nice meal starter.

A basket of fresh bread and a plate of piquant extra virgin olive oil was also served while we waited for dinner – though nothing out of the ordinary, the freshness of the bread and wonderful flavors of the oil didn’t require any additional tinkering.

As an appetizer, we shared the duck confit risotto with sprout leaves, baby bellas, and pecorino chip ($12 – also available for lunch). The entire dish was drizzled with basil oil, and the combination of the fragrant basil, pungent pecorino, and amazing earthiness of the local mushrooms almost made the duck unnecessary. But who’s going to turn down duck confit?

The entree that jumped immediately off the menu was the cider-brased berkshire pork osso bucco, pumpkin grits, truffle duxelles, grain mustard jus ($24). It sounded like Fall in a bowl, and the actual execution did not disappoint. The sweetness of the cider and pumpkin was a perfect foil for the with the richness of the fork-tender meat, creating an amazing balance and resulting in a completely clean plate.

We also tried the seared grass-fed angus beef striploin, served with marrow quinoa, broccoli two ways and a sage demi ($29). The meat was simply perfectly cooked – charred on the outside and a deep-pink medium rare within. Getting temperatures correctly is a somewhat lost art, and this was execution at its finest. Interestingly, broccoli was perhaps the most dominant of the dish’s flavors (though I didn’t see exactly what the “two ways” was). The marrow quinoa had an earthy, rich – if slightly strange – taste.

Adventurous eaters might want to visit The Silverspoon on Wednesday nights for “World Tour Wednesday”, when they offer a constantly-changing menu focused on interesting dishes from around the world such as Brazilian pork ribs, Hungarian molasses duck or Moroccan coconut cake. Follow on Twitter for each week’s menu.

In our original review (in ’05), we described the service at the Silverspoon Cafe as having a slightly weird vibe. We were unable to put our finger on exactly what it was, but it was something. Our lunch experience at the new location continued that feeling — I couldn’t tell if our waiter had a bit of an attitude or just a unique personality. At dinner, however, service was both friendly and professional, somewhere between a cafe and fine dining experience.

All in all, The Silverspoon’s decision to expand and add dinner service has been an excellent one for the area. They offer creative, innovative and sustainable cuisine, a seasonal menu, and a comfortable atmosphere for a casual or even romantic meal. Best yet, the BYOB policy makes it a great value.

Cape May Panini

Pork Hash

The Silverspoon
Eagle Village Shops
Wayne, PA 19087
610.688.7646
http://www.silverspoonwayne.com/

When I was about 8 years old, I invented a snack that consisted of peanut butter and mozzarella cheese on a Triscuit cracker. People thought I was “nuts”, but I loved it anyway. Still do, actually — the cheese is relatively bland, so it pairs very nicely with the bold flavor of peanut butter. They don’t serve PB & Motz at PB&U, the new peanut butter-focused cafe in the center of Wayne, but they do serve PB with cheddar or cream cheese, not to mention, um, pickles. Of course, they offer more traditional pairings like jelly and bananas as well.

PB & U offers some suggestions for sandwich pairings but also gives customers the option to mix and match anything from their list of ingredients. We had to try the classic PB&J on Wonder Bread, and although (sadly) it wasn’t smooshed by the apple in my lunchbox, it did certainly transport me back to grade school. We also tried PB&U’s slightly healthier take on the Elvis – PB, Banana, Honey & Bacon on Multi-grain (seemed like Le Bus), which was quite good, but I’d order it without the bacon next time, as the other flavors were much stronger, and really, why eat bacon if it isn’t the star of the dish?

Something slightly unique on the PB&U menu is what they call PB pizza – peanut butter and various toppings on round flatbread. We tried two, both of which were dessert style: a chocolate chip and honey and a cinnamon raisin. Both were tasty treats, but the addition of cinnamon to the latter really took it over the top.

In addition to sandwiches & pizza, PB&U also offers “Fondue”, which is just their homemade peanut butter alongside dippers like apples & celery, and the classic after-school snack “ants on a log”.

The thing that’s a bit unclear is who the targeted audience for PB & U really is. Surely the bright, airy and minimalist space will draw a nice weekday-afternoon crowd from Radnor Middle School, and they’re also aiming for the college set with the “4 PB&Js for $10 college pack” and the fact that they’re open until 1am on Friday & Saturday. (It should be an interesting scene at 12:30am on good bar nights!).

There’s also a playroom in back, and we all know that PB&J is big with the under-6 set. In fact, the toddler next to me chowed down an full-size sandwich like it was going out of style. Just the same, however, if PB&U wants to attract that toddler’s parents, they should consider adding some artisanal sandwiches to match up with the kid-friendly options. As an adult, it might be fun to eat Wonder Bread nostalgically, but it also doesn’t take long to realize why it’s not in the kitchen anymore: it sucks. Great Harvest Bread Company is right across the street –why not partner with them to offer high-end bread choices?

Along the same lines, calling bacon a “crazy” pairing with PB is like saying “white” pizza is crazy. 20 years ago, perhaps, but not today. Pickles are an odd choice, yes, but I don’t want them anywhere near my PB sandwich. Instead, how about some unique, upscale ingredient pairings to attract the adult palate? Peanut Butter & Co, a similarly-themed restaurant in NYC, for example, offers a sandwich called “The Heat is On” — spicy peanut butter, chilled grilled chicken and pineapple jam — that’s marketed as “Like a Thai satay – only better”. Is it good? I have no idea, but I’d be far more likely to order it than a sandwich I could make at home in less than 5 minutes.

What are your favorite off-the-wall PB pairings? Post ‘em below and maybe one day we’ll see them on the menu at PB & U!

PBandU
163 East Lancaster Ave. Wayne, PA 19087
(484) 367-7799
http://pbandu.com

Mom’s Bake at Home Pizza has been around for many years, but it wasn’t until recently that I was first persuaded to give it a try. Isn’t the point of getting pizza that you DON’T have to cook?

I was intrigued, however, when I heard that Mom’s offered whole wheat crusts – something one doesn’t exactly find at every corner ‘za joint. Looking into it further, I was amazed at the variety of dough options (oat bran! multi-grain! boardwalk-style ultra thin!) and toppings (artichoke hearts! eggplant! turkey pepperoni!). For those of us who love pizza, but don’t love the guilt that comes with eating and serving our loved ones the greasy, sodium-laden stuff that most pizza has become, Mom’s is a desperately welcome option for healthier indulgence.

Our go-to pie has become whole wheat with white sauce (oil, garlic and spices), grilled chicken and zucchini (pictured). Though it can dry out more quickly, the crust adds a rustic flavor that white flour simply cannot offer. Thinly-sliced zucchini is perhaps the perfect pizza topping – easy to layer, flavorful and healthy – but somehow it is a rarity on pie in the states. (We first fell in love with the idea in Rome, and include it in almost all of our homemade pies.)

Though we prefer to build our own combo out of the myriad of traditional and non-so-traditional toppings, Mom’s also offers all kinds of pre-built suggestions, such as “Positively Pesto” – Pesto Sauce, Grilled Chicken, Feta, Red Onions & Sundried Tomatoes, “Chicken Fajita” – Grilled Chicken, Red Onions, Green Peppers, Long Hot Peppers & Plum Tomatoes, and many other wild options. Stromboli, wings, pastas, salads and cookie dough are also available.

All in all, moms is a great option to have for pizza lovers looking for a fun, healthier option. Expect to pay a bit more for the high-quality, fresh ingredients (our pie is close to $19), but isn’t it worth it to avoid the guilt?

Mom’s Bake at Home Pizza
896 Lancaster Avenue, Devon PA
Next to BMW – Parking in Rear
(610) 254-0580
Hours: Sun-Thurs 3-8, Fri 12-9, Sat 2-8
http://momspizzadevon.com
(they have online ordering but it can be temperamental)

Before:

After:

One typically does not gush about chicken salad. This is not just any chicken salad. Strange as it may sound, Elegance Cafe in Paoli has some of the very best chicken salad you will come across. Ever. They also offer a wide variety of homemade breads and baked sweets.

Let’s start with the chicken salad. There are three varieties: Tarragon, Waldorf and Curry, all of which start with huge chunks of white meat chicken, some chopped celery and just enough, but not too much mayo. From there, they diverge to create three unique salads. Though the Waldorf and Tarragon are the most popular, we love the Curry best. Added to the chicken/mayo base is mild/sweet yellow curry powder, grapes and pecans. The sweet and savory pairing is brilliant! Next best is the Waldorf, with grapes, walnuts and granny smith apples. The Tarragon is your more traditional chicken & celery salad, with a tang of tarragon holding it all together.

I asked cafe manager Zia Vafa to share the secret of their great salads. He wouldn’t admit to there being any true secret, but instead offered that the combination of selecting fresh, good ingredients, pairing flavors that go well together and finally putting together a dish that is healthy and nutritious are the keys to their success. I couldn’t agree more with his assessment, but I do think the large pieces of tender, succulent white-meat chicken are what allows these salads to shine, along with the resistance to over-indulge with the mayo.

Interestingly, Vafa also told me that making chicken salad wasn’t even their idea. When his parents started the bakery, they originally focused on sweets and slowly expanded to include freshly-baked breads. Over time, repeat customers often suggested that they should offer chicken salads to go with their wonderful breads. So they did. It’s not exactly the story you’d expect behind such a great dish!

From a savory standpoint, aside from the chicken salads, Elegance does offer soups, some salads and, in the morning, breakfast sandwiches. But most of their offerings are breads and sweets. The bread is excellent — crispy on the outside and fluffy within, particularly the multi-grain loaves and rolls, though it would be nice if they offered more whole grain options (the multi-grain is clearly made from mostly white flour).

On the sweet side they offer a wide variety, from simple stuff like cookies and danishes, to more complex cakes and pastries. Compared to the breads and salads, our experience with sweets has been somewhat disappointing. The chocolate chip cookies and brownies are rather bland, without the rich chocolate flavor that makes these treats so great. The pecan cookie, on the other hand, is excellent, as the brown sugar base makes for a crispy-chewy texture and blends nicely with the roasted nuts.

Elegance Bakery & Cafe
15 Paoli Shopping Center
Paoli, PA 19301-1438
(610) 640-0404
elegancecafe.com

While reading the “About Us” page on the website of Burlap and Bean, an independent coffee house in Newtown Square, I found it interesting that the owners chose to focus more on the atmosphere of the establishment than on the coffee itself. Not because the atmosphere isn’t great — but because the coffee is that good. I’d go out of my way for coffee this fresh and boldly-flavored if it was served in a warehouse.

Coffee: B&B serves only Fair Trade, Organic coffee, all roasted right in the front of the store. You will not find fresher coffee! If you happen to be there during a roast, ask for some right out of the roaster. The pungent aroma of coffee that is this fresh is amazingly different from anything you might find at a supermarket — or even a national chain that claims to serve fresh coffee. Even if they aren’t roasting when you’re there, 1lb bags are always available to go in the back of the store. The roasting date is written on the bottom – but they’re usually all less than a week old.

The shop itself sells all the regular coffee drinks one would expect. I happen to prefer espresso, and B&B has the finest one I’ve tried in the area – it is rich and intense without that burnt flavor one so often finds. It’d surely be great with some foamy milk on top as well – in fact, any of their coffee drinks are sure to be fresh and tasty.

They also have a large selection of organic loose-leaf teas.

Food: B&B’s focus is coffee, so they leave the food to others. Baked goods are brought in from 110st Bakery, Wayne’s Aux Petits Delices, Handcrafted Cookie Co., Sinfully Delicious, and more. For more hearty fare, they offer a couple Kettle Cuisine soups, wraps from Media’s House Café, and some other munchies.

Atmosphere: As mentioned above, Burlap and Bean’s owners take their atmosphere very seriously — and it shows. The room is very welcoming and nicely designed, with soothing colors and exposed brick. There is ample comfortable seating, and in contrast to the spartan insides of most Starbucks these days, this truly does seem like a place where one could hang all afternoon. In addition, they have Live Music Thursday (Open Mic), Friday and Saturday nights. A schedule is available on their website.

Burlap & Bean
The Shops At Springton Pointe
204 S Newtown Street Rd
Newtown Square, PA 19073
(484) 427-4547
www.burlapandbean.com

NOTE: The photo at the top of this post was taken by Jeff Wojtaszek. View original photo | More about Jeff

Because Rocco’s is a drive-thru (though walk-up and call ahead are also available), getting these sandwiches inevitably leads to a moment, in the car, on the way home, where one is forcibly trapped in the car with the taunting aromas of sandwich bliss. As the smell of seared beef, melting cheese and freshly baked bread all meld together and waft upwards, it is certainly tempting to pull off to the side of the road and tear right into one of Rocco’s delicious steaks.

Once a safe location for eating has been found, it’s easy to determine that these sandwiches ($7-8) are the most authentic Philly-style cheese steaks the Main Line has to offer. They’re 100% Rib-Eye steak, sliced thinly and cooked fresh-to-order (expect to wait a bit longer than you do at Pat’s or Geno’s), then folded into a fresh Amoroso-style bun. For those used to to the chopped steaks served up by most pizza joints in the ‘Burbs, this may take some getting used to, but 77 years of success at 9th and Passyunk certainly should convince you give it a try. The beef itself is excellent — with a rich, beefy flavor, and just enough fat to add taste without creating tough gristle. The bread is insanely fresh, soft and pillowy with just a touch of chewiness to hold things together. But perhaps the most amazing thing about this sandwich is how greasy it is NOT — and because of this, that it doesn’t sit like a brick in your stomach for hours after you eat it (like so many other steaks). In sum, it is an incredibly flavorful, fresh sandwich and one of the finest steak sandwiches we’ve ever eaten.

We also tried the Roast Pork Abruzzese ($8), which contained sliced roasted pork, sharp provolone and broccoli rabe, on the same fresh bun. This sandwich also had a great deal of flavor, with the pork gravy, cheese and bitterness of the greens all coming together in each bite. Though this sandwich was excellent, it is harder to gush about considering how easy it is to find a great roast pork sandwich in the suburbs (see the Pork Mile) versus how difficult it is to find an authentic cheese steak in the same area. (Interestingly, though we didn’t try Rocco’s chicken cutlet, it seems unlikely that they can beat Primo’s cutlet, available just down the street.)

Which brings us back to the cheese steak: Rocco’s has a great one. Enjoy it.