With its construction well underway and a new chef hired, Main & Vine in Villanova is busy getting ready for a much-anticipated grand opening. The menu will feature a fresh-from-the-vine approach, highlighting natural ingredients and casual dining with dashes of French, Italian, Latin, Asian and American influences. Also expect signature pizzas made from homemade sourdough.
The man behind the North California-inspired cuisine is 28-year-old executive chef Charles Vogt, a graduate of the Academy of Culinary Arts in Mays Landing, N.J. His past experience includes the Water Club at Borgata in Atlantic City, N.J., under esteemed Iron Chef Geoffrey Zakarian, as well as a long stint at Robert Wiedmaier’s Mussel Bar & Grille and Brasserie Beck out of Atlantic City and the Washington, D.C. area.
Managing partner Jay Stevens has high praise for Vogt. “It’s been great working with Charles on the development of our menu. His fresh approach to cooking and his elevated execution are exactly what we wanted in our chef.” We can’t wait to try his cooking for ourselves.
789 E. Lancaster Ave., Villanova.
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