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There’s some sibling rivalry going on down in Chadds Ford now that Dan Butler has opened his fourth venture, Bistro on the Brandywine and Bistro To Go (1623 Baltimore Pike, Chadds Ford; (610) 388-8089, bistroonthebrandywine.com). The 70-seat “French-leaning” BYOB is located next door to Butler’s one-year-old Brandywine Prime Seafood & Chops.
Housed in a renovated antique store that was originally a general store built in the late 1800s, Bistro on the Brandywine (pictured below) offers diners a bright, open space, tall ceilings, original wood floors and exposed stone walls similar to its older sib.
Seth Harvey, formerly longtime sous chef of Butler’s Deep Blue in Wilmington, is playing the role of chef, serving up creative interpretations of French-inspired dishes, such as coq au vin, spinach and ricotta-filled crepes and moules frites. Gourmet pizzas, baked in a stone hearth, and locally produced artisan cheeses are also on the menu. Desserts are courtesy of Brandywine Prime’s pastry chef, Victoria Carpenter.
Lunch is served Monday-Saturday 11:30 a.m.-2:30 p.m., and dinner is on daily 5-9 p.m. (until 10 p.m. on weekends). The newly opened to-go shop located in the back section of the restaurant features barista-made coffee drinks and breakfast offerings beginning at 7 a.m.
In other Brandywine Prime news, Chef Daniel Marcantuno (pictured above), formerly of Brasserie Perrier, is now running the kitchen at BP. To celebrate his recent appointment, the restaurant will host Marcantuno Restaurant Week May 5-12, featuring a three-course, $30 prix fixe menu, and a French wine dinner on May 17, co-hosted by Moore Brothers Wine Company. For more information and reservations, call (610) 388-8088 or go to brandywineprime.com.
The Scoop: Movable Feast
Just in from the west, word that Birchrunville Store Café’s Francis Trzeciak is now splitting his time between his legendary café and the Inn at St. Peter’s Village. I had been tipped off that change was in the air by former Inn at St. Peter’s mastermind Martin Gagné, who informed me of his recent retirement—but this took me by surprise. It makes sense when you think about it, and I hope Gagné is pleased with his successor. Surely, Trzeciak will live up to and expand upon Gagné’s lofty culinary vision. I’ll be planning a Sunday drive a.s.a.p., although, sadly, Peter Scarola, the Inn’s AMAZING pastry chef, has also departed. You can find him, though, at Rae in Philly. I’m already drooling.
Blackboard Specials
Culinary to-dos and deals for insatiable epicureans …
In honor of its grand opening, Chipotle Mexican Grill is giving away free burritos ALL DAY on Thursday, May 8, from 11 a.m.-8 p.m., at its new Ardmore restaurant (133 W. Lancaster Ave., near the Ardmore SEPTA Station). Renowned for its healthful, sustainable take on fast food (and its buildings), Chipotle will begin serving up naturally raised pork, chicken or beef burritos; bols, tacos and salads on May 9.
Stay tuned for a more in-depth look at this innovative chain, its “Food with Integrity” philosophy, and CEO Steve Ells’ commitment to move all Chipotle’s restaurants toward using all responsibly and sustainably farmed ingredients.
And if you get there before us, send an e-mail to dwarden@mainlinetoday.com and share your experience.
Look what Morton’s just e-mailed us. Now you don’t have to think about what’s on your menu for the next two nights. Sorry veggies—we’re just getting our grills warmed up. (Don’t fret; we’ll devote an entire blog to a few of the area’s farmer’s markets and to a non-meat BBQ to help our friends at Farm to Philly spread the word about eating one locally produced and purchased meal a week.
Morton’s Hamburgers
Serves 6
4 lbs. coarse-grind ground sirloin
4 large eggs
3/4 cup tomato juice
1 T. salt
1 tsp. freshly ground black pepper
6 large hamburger buns
3 T. clarified butter
6 slices of tomato, 1/2-inch thick
6 slices of Spanish onion, 1/4-inch thick
6 large leaves of iceberg lettuce
Optional toppings: ketchup, sautéed mushrooms, cheese (cheddar, Monterey Jack, Swiss or blue cheese)
» In a mixing bowl, combine the sirloin, eggs, tomato juice, salt and pepper. Use your hands or a wooden spoon to mix thoroughly. Divide the meat into six equal portions and gently form them into patties. Make a crosshatch mark on the top of each burger about 1/8 inch deep to let the juices percolate through the burger.
» Brush the inside of each bun with butter, so that the buns may be quickly toasted over the grill for about 30 seconds on each side until lightly browned. Wrap the buns in aluminum foil to keep them warm after grilling.
» When grilling the hamburgers, remember to grill for 3 to 3 1/2 minutes on each side for rare, 4 minutes on each side for medium-rare, and 4 1/2 to 5 minutes on each side for medium.
Warm Steak Salad
Serves 4
Small head fresh spinach, washed and torn
Small head romaine lettuce, washed and torn
Small head iceberg lettuce, washed and torn
1 1/4 cups mushrooms, sliced
2 T. clarified butter
12 two-ounce tenderloin medallions
3 tsp. sesame seeds, toasted
1-2 large red onions, sliced 1/8-inch thick to yield 20 slices
Oriental dressing (recipe below)
» Place spinach, romaine and iceberg lettuces in a large bowl. Add mushrooms. Set aside.
» Prepare grill. Slice tenderloin medallions in half lengthwise into six pieces (should yield 24 pieces). Grill over high heat for 2-3 minutes for medium-rare, turning once.
» Toss lettuces and mushrooms with Oriental dressing. Divide evenly onto four plates.
» Divide medallions evenly over salads and sprinkle with sesame seeds. Arrange red onions evenly on top of medallions. Serve immediately.
Oriental Dressing
Yields 18 ounces
1 1/4 tsp. fresh ginger, finely minced
1 1/4 tsp. fresh garlic, finely minced
1 tsp. crushed red pepper
1/2 cup peanut oil
1/2 cup sesame oil
1/2 cup white rice vinegar
3/4 cup soy sauce
» In a bowl, mix all ingredients together with a wire whip. Pour into a covered storage container. DO NOT REFRIGERATE. Let stand 24 hours to enhance flavor.