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Gluten-Free Bakery on the Main Line


Photos of sweets provided by Sweet Freedom Bakery.

The Main Line is buzzing with upcoming restaurant openings and hot chef gossip. Curious what should be on your dining-out radar? 

Gluten-free champs, Sweet Freedom Bakery, have announced that they will be expanding to the Main Line for their third location, filling the Bryn Mawr space that was formerly *ndulge Cupcake Boutique (1039 W. Lancaster Ave.). Expect a June opening.

Brussels-bred chef Alain Coumont eyes the Main Line for the next location of his boulangerie chain, Le Pain Quotidien. Specializing in organic, stone-ground flour breads, scratch tartines and quiches, salads and desserts, you can anticipate a late June/early July opening at 233 E. Lancaster Ave. in Wayne (formerly a space that hosted Cosi).

Duo Tim Spinner and Brian Sirhal, who debuted Taqueria Feliz in Manayunk late October 2013, announced that they will be sticking around Main Street for their newest concept, a retro-inspired, elevated “greasy spoon” restaurant. Coined Beast & Ale, the concept will flood the bilevel former home of Bisou (4161 Main St.), specializing in soul-satisfying classics like double-pattied, thin-griddled burgers, hot roast beef, fried green beans and gravy fries. It’ll have an attractive bar program too, featuring an eight-draft system, classic cocktails and a fine-tuned wine list. The talented twosome aim for a mid-June opening.

With the success of Sbraga, Top Chef-winner Kevin Sbraga announces that he plans to debut a second Broad Street restaurant on the corner of Broad and South streets. To be based in the Southstar Lofts, this will be the award-winning chef’s third Philly restaurant (the second being his casual pork-centric Fat Ham). Expect a fall opening and the concept to be rotisserie-focused.

Just last week, Garces alum MacGregor Mann swung open the doors to his PA-themed BYOB Junto, nestled in Chadds Ford. The mod-farmhouse-styled bistro serves sustainable food sourced locally and sticks to native seafood available between the Hudson and Chesapeake Bays. Menu highlights include chicken corn soup with huitlacoche riwwels (read: corn smut), egg yolk ravioli with crispy, cherry-smoked pork and sassafras pork jus, slow-cooked rabbit with steel-cut buckwheat and dried cherry, and pike steamed in cardamom leaf with young asparagus and breaded green tomato.