Reinvented Brittingham’s Debuts Early November with New Look, Fresh Menu

Don’t let the “American pub fare” prototype fool you—this place has serious culinary appeal in a refined, yet casual setting.

Early this November, Lafayette Hill’s Brittingham’s (640 E. Germantown Pike) will unveil its monumental revamp, opening as a rebooted version of the historic neighborhood landmark.

The storied bar and restaurant has undergone an extensive transformation since early April 2013, courtesy of new owners Randy Feinberg (a developer) and David Eckelmeyer (longtime owner of Roxborough’s CJ & Ecks). The brand-new Brittingham’s arrives in warm, breezy creams and light woods, with multi-concept indoor and outdoor dining rooms. Indoors, each of the three distinct dining rooms even offer a themed bar, including:

â— The Tin Room, based in the establishment’s brand-new bar that boasts an eye-catching stainless steel tap system.
â— The Elephant Bar, the site of restaurant’s original bar that dates back to 1743, but is now modernized and hosts a contemporary draught system showcasing domestic and international craft beers.
â— The Elk Bar, equipped with a working, original fireplace, which acts as an indoor-outdoor drinking spot (weather permitting), with windows that open onto a patio and deck.

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Outdoors, the stylized 75-seat rooftop bar packs the most hype, promising to be a go-to spot for many around warm-weathered months.

While the interior and exterior renovations may be breathtaking, the real appeal of the new Britt’s is the mod-American pub menu devised by chef Joseph Frost. With serious kitchen pedigree under his culinary belt, including stints at The Ritz-Carlton, Brasserie Perrier and Georges’, he’s creating an eclectic mix of edibles, all under one roof. From the raw bar showcasing East and West Coast oysters and chilled shrimp, to shareable flatbreads and appetizers highlighting options like deviled eggs and pulled pork flatbread with braised collard greens, we’re certain they’ll be serving up the best bites for nights out. Unpretentious, fine-tuned pub specialties like fish and chips and inventive sandwiches like the ZLT (oven-roasted zukes, plum tomatoes and pesto) additionally elevate the menu. Higher-end entrees are available, like the pan-seared rainbow trout with lentils, and max out at $18.

The beverage program will range from 24 micro and macro beers on tap (local crafts included), to a thoughtful wine list and a playful cocktail roster. We’re already intrigued by the Smoked Manhattan, a medley of Hudson Baby Bourbon and Solerno blood orange, with Carpano vermouth, cherry bitters and a spoonful of smoky scotch. We’re predicting that the spiked pumpkin pie milkshake (bourbon, pumpkin puree, graham cracker crumbs and vanilla ice cream) will also be a seasonal crowd-pleaser.

Soccer fans, alert: the reinvented Brittingham’s promises to continue the spot’s iconic Soccer Breakfasts, which feature stick-to-your-ribs British-style meals. Brittingham’s will debut with just dinner service to start, with lunch added in the coming weeks. Dinner is served nightly, from 4–10 p.m., and a late night menu is available until 12:30 a.m. from Sunday–Thursday, and until 1:30 a.m. from Friday–Saturday. 

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