Bocconcini is back and catching up. Here’s a tidbit to savor while I pull together a few baked-apple recipes for you: Made a batch over the holiday weekend and, except for the rolled oats and skin-on presentation, they were “almost perfect,” according to my 16-year-old son.
You decide. Recipes to come end of week …
Out with the old, in with the new: By now, some of you may have heard that [former] Carmine’s and Bon Temps owner John Mims has traded in the entrepreneurial life for a gig that doesn’t have his name attached to the lease. Yes, the rumors are true: Mims is now the executive chef at The Freehouse in Wayne, which recently completed a late summer housecleaning and major kitchen renovation.
In: John Mims, sous chef Matt Clark (Twenty 21, Philly, now closed), and general manager John “Jack” Eck.
A new menu was introduced right before Labor Day weekend, and more changes are on the way, including an amped up wine list. I’m still awaiting a copy of the new menu, but expect Creole-inspired apps and sandwiches, and “high-end American” crafted salads and entrées.
The MG stays, but the draught Boddington’s and Sly Fox have been traded in for Sam Adams Pumpkin Ale and Chimay.
Behind the changes: improved fare and customer service, AND a lower price point.
Sounds intriguing …
The Freehouse, 110 N. Wayne Ave., Radnor; (610) 688-0800, waynefreehouse.com
