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Best Main Line Dishes

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Photo by Steve LegatoWood-Grilled Atlantic Salmon
333 Belrose (Radnor)

“Chef Carlo deMarco changed my opinion of grilled salmon. He not only makes it exciting, but he consistently gets it right. Who knew getting your omega-3’s could taste so yummy?” —Tina Krinsky (Julian Krinsky School of Cooking, Haverford and Bryn Mawr colleges)

Ricotta Gnocchi
Avalon (West Chester)

“They’re one of those benchmark items you test chefs on, and John Brandt-Lee knows how to make them properly. They’re as light as they’re supposed to be, and the texture and consistency are always right on.” —John Wolferth (Aperto, Narberth)
 

Pan-Seared Wild Striped Bass Christopher's nachos. (Photo by Steve Legato)

Nectar (Berwyn)

“This dish has it all. It combines the delicate texture and flavor of the bass and pairs it with the beautiful earthiness of local mushrooms. Then it’s finished with a beautiful, but not overpowering, black truffle sauce. The entire dish just melts in your mouth.” —Michael Cappon (Isabella, Conshohocken)
 

Nachos
Christopher’s (Wayne)

“When I worked at Georges’, I used to go to Christopher’s and have an after-work snack of their nachos. It’s not the most incredible thing, but I really used to enjoy them.” —Jason Curtis (Gilmore’s, West Chester)

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Photo by Steve Legato
Meadow Run Spiced Lamb Sliders

White Dog Cafe (Wayne)

“They come with oven-roasted tomato-olive tapenade, feta cheese and tzatziki. I love the fresh ingredients and the layered flavors.” —Jerry Eichner (Molly Maguire’s Irish Restaurant & Pub, Phoenixville)

Lobster Mac and Cheese
Gypsy Saloon and Stella Blu (West Conshohocken)

“The combination of cheese and lobster—you wouldn’t think it works, but it does—they really complement each other. It’s one of my guilty pleasures. I have to have it at least once a month.” —Michael Favacchia (Marly’s, Phoenixville)

Dumpling Sampler
Susanna Foo (Radnor)

McCloskey’s chicken parm. (Photo by Steve Legato)

“A lot of people complain that Foo’s new place is a shadow of her former Center City self, but I find that her dumplings are exactly the same. It’s a little taste of what it used to be like downtown.” —David Clouser (Sola, Bryn Mawr)

Chicken Parmigiana
McCloskey’s Tavern (Ardmore)

“It’s cheap, affordable and really good.” —Brian Storey (Green Bean Coffee, Gladwyne)

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Photo by Steve Legato

Guacamole Burger
Ruby’s Diner (Various Locations)

“I have kids, so we tend to go to kid-friendly places now. Sometimes you just get a craving—and this does the trick.” —John DiPrimio (Narberth Café)

Fresh Oysters with Verjus Mignonette
Nectar (Berwyn)

“Anything from the sushi bar at Nectar is great, but I really love the oysters with a glass of crisp white wine.” —John Brandt-Lee (Avalon,
West Chester)

Anything Braised
Restaurant Alba (Malvern)

“Sean Weinberg does great food at Alba—not one dish specifically, but he has some great braised items, which is what I look for when I go. Stylistically, I like how he cooks.” —Carlo deMarco (333 Belrose, Radnor)
 

Chicken Fried Rice
Harusame Restaurant (Ardmore)

“I love it with some bok choy. So healthy!” —Marina Kamilatos (Lourdas Greek Taverna, Bryn Mawr)

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Spanish Rock Octopus Appetizer
Sola (Bryn Mawr)

“It’s simple, with minimal ingredients, and it’s well executed. Chef David Clouser captures a region well—it’s a Basque-type dish.” —Clark Gilbert (Gemelli, Manayunk)

Lobster Fried Rice
Nectar (Berwyn)

“It’s a creative dish, with a nice blend of textures and flavors.” —Juan Pablo Quiroz (Xilantro, Wayne)

Photo by Steve Legato
Peking Duck
Yangming (Bryn Mawr)

“It’s made in-house—not brought in from Chinatown—and it’s served tableside, which is fun. It’s a fine dining experience but also a casual dish, rolled in pancakes and eaten with your hands.” —Patrick Feury (Nectar, Berwyn)

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