Peppercorn, an American restaurant and bar, debuts Tues., Sept. 3, at 503 W. Lancaster Ave., replacing the former home of Georges’.
Chef David Murray’s menu highlights local ingredients and features innovative twists on classics. Mid-day options include free-range Amish chicken salad with dill mayo, celery and Fuji apple on walnut-raisin bread or a salad celebrating fresh sweet corn with manchego, avocado, tomato, lime and cilantro. Casual-yet-sophisticated dishes include herb-roasted wings with house-made peperonata, a summery pizza topped with peach, prosciutto and goat cheese, and a Greek-inspired burger with lamb, feta and tzatziki.
For dinner, whether you’re craving seafood (pan-roasted salmon with jumbo lump crab, asparagus, béarnaise and tri-color cauliflower couscous) or meat (bone-in heritage pork chop with smoked bacon, Maytag polenta, tomato duet and apple cider jus grace), Peppercorn has something to satisfy. A thoughtful beverage program, lead by general manager Aaron Kavulich, presents top-notch bottles and a focus on house-made cocktails.
The bar’s makeover impresses with a castle-like turret, thick marble countertops and dark wood exposed beams. A museum-like focal wall showcases artisanal pepper mills and each dining area has a different feel through individualized decor. The main dining room is cozy, featuring a fireplace, plush banquette seating, inviting quiet conversation. An indoor-outdoor dining hall gives views of the landscaped, open-air patio and a cozy chef’s table area peeks into the kitchen. Semi-private sections and a second-story dining space offer intimate options for entertaining.
Peppercorn is open Tuesday through Sunday. Lunch service is available 11:30 a.m. until 2:30 p.m. Dinner service is from 5:30 p.m. until 10:30 p.m. from Tuesday through Thursday, and until 10 p.m. on Friday and Saturday. Sunday brunch is from 11 a.m. to 2 p.m. For reservations or information, call (610) 964-2588 or visit peppercornmainline.com.
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