 |
After extensive renovations and nearly five years of being off the grid, the historic Mainland Inn of Montgomery County is getting an elegant eco revival thanks to sustainable pacesetter Sloane Six. Six opened Mainland Inn this past weekend, on Jan. 2, an extension of her farm Quarry Hill Farm, appointing the esteemed chef Ezra Duker to helm the kitchen, a Bala Cynwyd native with an impressive resume that includes stints at The French Laundry and Morimoto Napa.
 |
|
Chef Ezra Duker - Advertisement -
|
The Mainland Inn is positioned as a radically local restaurant, well beyond your typical local food-focused concept. Diners can expect the kitchen to utilize only organic and sustainably produced ingredients for its dishes, including the heirloom vegetables and heritage breed pasture-raised meats from its very own farm.
 |
 |
Duker’s impressive menu ranges from fermented meal-starters like the “relishes” (pastrami egg and kraut, kohlrabi kimchi, etc.) to ultra-interesting appetizers (lamb tartare with saffron rice crisps and white anchovy or the grilled chicken livers with burnt onion chutney and freekeh). Your visit’s main event will be the entrees, when you’ll discover the chef’s interpretation of cottage pie crafted with Tussock Sedge Farm’s grilled ribeye, or a monkfish cassoulet with a shellfish boudin and heirloom beans. We’re also particularly interested in the large-format, whole-animal roast options, from a whole lamb served with sides of spiced yogurt, bulgar and swiss chard, to the pig, presented with maple, onions and grits.
Save room for dessert (shouldn’t you always?) to devour fellow Morimoto Napa alum, pastry chef Sandy Tran’s, seasonal souffles and ice cream (with the latter created with local cream from Kimberton’s Seven Stars Farm).
 |
|
Pastry Chef Sandy Tran |
Of course, the house beverage program is deeply rooted in sustainable selections too, well-curated with biodynamic wines, organic beers and artisan spirits. A more casual, abbreviated food menu is available at the bar as well, offering options like a PA Noble cheddar- and tomato jam-topped burger and chickpea puree-accented lamb sausage sliders.
 |
|
Mainland Inn Bar |
Keeping with the sustainable ideals of the kitchen, the Mainland has implemented eco-friendly alternatives to conventional practices including composting restaurant waste and using green cleaning materials.
The Inn features three dining concepts: a main dining room that accommodates 100, a downstairs bar seating 40 and an outdoor patio available for 30. Additionally, a $75 tasting menu is available. Currently, Mainland Inn is open for dinner Tuesday–Thursday, 5–9 p.m.; Saturday through Sunday, 5–10 p.m. Bar opens each night at 4 p.m.; extended hours to come. Find Mainland Inn at 17 Mainland Road, Harleysville, (484) 704–2600, www.mainlandinn.com.
