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Just as Wayne’s Paramour gears up to debut its new fall menu, they have unveiled more enticing news. The luxe Wayne Hotel restaurant welcomes a brand-new executive chef, Eric Goods, to reign over its refined food program.
Goods arrives in Wayne with a laundry list of accomplishments including stints under celebrated chefs like Wolfgang Puck, Charlie Palmer and Todd English, and within notable Philly restaurants like Lacroix, Buddakan, Morimoto and 10 Arts at the Ritz Carlton. Aiming to continue Paramour’s locally sourced, seasonal philosophies, Goods will add an extra level of elegance and inventiveness to the selections bursting out of the Main Line kitchen.
Curious as to what he has in store? His fresh menu kicks off with endless touches of fall, including the signature Griggstown Farm Game Hen crafted with multiple levels of enticement: foie gras & cornbread stuffing, celery root puree, Tuscan kale and truffle jus. Additional teases of his new menu include dishes like the Dover Sole Veronique crowned with champagne grapes and salsify, and sided with potato gratin; the soul-warming wild boar Bolognese laced with Pecorino Sardo; and the Claudio’s Burrata and Black Mission figs comboed with prosciutto di Parma, baby greens and aged balsamic.
But, don’t let only his accompaniments sell you. Bite in—and see for yourself. Find Paramour at 139 East Lancaster Avenue in Wayne. All reservations may be made via OpenTable or by calling (610) 977-0600.
