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Back of House

STAFF PUBLISHER Dan Mathers dan@thewcpress.com

ACCOUNT DIRECTOR Nick Vecchio nick@thewcpress.com

SOCIAL MEDIA MANAGEMENT Blank Films @blank_films CONTRIBUTING EDITORS Becca Boyd bboyd@thewcpress.com Sofi Michael smichael@thewcpress.com STAFF PHOTOGRAPHER Andrew Hutchins @hutchins_photo COLUMNISTS Becca Boyd bboyd@thewcpress.com Andrea Mason amason@thewcpress.com West Chester Public Library wcpl@ccls.org

TASTE West Chester is the food-only spinoff of The WC Press. It’s mailed to 3,500+ local readers and dropped off to more than 200 locations. For a free subscription, mailed or digital, visit thewcpress.com/subscribe Published By... The WC PRESS & Mathers productions, LLC 1271 Phoenixville Pk West Chester, PA 19380 mathersproductions.com 610-299-1100

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Today’s Menu 5. #TASTEWC

We’re printing our favorite photos from our fans

7. BREAKFAST OF CHAMPIONS The most important meal of the day. by Becca Boyd

9. WORTH THE SIP

Five stops where a simple drink becomes a well-earned break by Dan Mathers

19. ON A ROLL

The best sandwiches in town. by Dan Mathers

21. THE NIGHT STARTS WITH A DRINK

Five ways a night out can take shape when dinner isn’t the point by Dan Mathers

31. FORM & FUNCTION

The borough’s best kitchens and dining spaces. by Andrea Mason

33. DINING OUT

Sampling some of our town's best meals. by Becca Boyd

39. ON THE SHELF

The best cookbooks at West Chester Public Library by Maggie Stantion

41. DATE NIGHT

Dinner for two with quality time and quality food. by Dan Mathers

47. PHOTO HUNT

Find the five changes, win a gift card

COVER PHOTO by Andrew Hutchins

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Breakfast of Champions The most important meal of the day can also be the most delicious way to start it. This Month: The Biscuit Lady In West Chester, The Biscuit Lady has arrived with something refreshingly simple—and undeniably special. Opened in March 2026, this biscuit-focused spot is already drawing lines down the block, proving that people will happily wait for comfort food done right. The story begins not in a kitchen, but on a beach in Ocean City, New Jersey. It was there that owner Tara Finder had her “light bulb moment.” With her kids by her side, the idea struck: biscuits. Not just any biscuits, but warm, indulgent creations that could anchor an entire concept. For Tara, hospitality had always been second nature. She grew up in a hair salon, where conversation and care were part of daily life. Translating that into food felt like the most natural next step. What started as a home-based operation in Roxborough—originally called “That’s My Jam”—quickly outgrew its humble beginnings. Tara was working 80 to 90 hours a week. A move to a commissary kitchen followed, and still, the lines kept forming. Just eight months later, she opened her flagship brick-and-mortar location in Plymouth Meeting, where the concept truly took off. Now in West Chester, Tara and her right-hand, manager Rachel Grossman, are bringing that same magic. From the moment you step into The Biscuit Lady, the experience feels intentional—welcoming, warm, and deeply personal. It’s the kind of place where every guest is treated like a regular, whether it’s your first visit or your fifteenth. The menu reflects that philosophy. It’s intentionally simple—10 biscuit sandwiches—to ensure quality and reduce waste, but each item carries meaning. The Pattie, Jannie, and Susie sandwiches are named for the three women who raised Tara, all of whom have passed on but whose encouragement is felt

daily. Then there’s the Stella, a standout with shaved ribeye, Cooper Sharp, egg, and fried onions, or the playfully named “Don’t Go Bacon My Heart,” layered with housemade pimento cheese. And then, of course, there are the biscuits themselves—made fresh all day long so they never run out. Flavors range from savory cheddar garlic to sweet lemon blueberry and honey butter. The latter, glazed with even more honey butter and paired with strawberry jam, might just be the most unforgettable bite on the menu. The jams, like everything else here, are made in-house. For those in the know, the biscuits and gravy are a must. Regulars often order two plain biscuits with a side of gravy for dipping—or go all in and dunk their sandwich. The gravy, famously, sells out every single day. Despite the long lines, the wait is part of the charm. Music plays, the crowd buzzes, and within 15 minutes, you’re holding something hot, fresh, and worth

every second. Open Friday through Sunday from 7:30 a.m. to 2:30 p.m., The Biscuit Lady leans into the idea that weekends are meant for indulgence. That includes “Holy Biscuits” (aka donuts), in flavors like cookies and cream, buttercream, and cinnamon sugar. Beyond the food, there’s a deeper sense of purpose. Rachel, who works closely with the unhoused community, helps coordinate daily donations of leftover food to local charities—ensuring that the impact of each biscuit extends far beyond the shop’s walls. With plans to expand—“the sky is the moon,” Tara says, hinting at ambitions as far-reaching as Puerto Rico—The Biscuit Lady is just getting started. But in West Chester, it already feels like a beloved institution. Sometimes, all it takes is a great idea, a lot of heart, and a perfectly baked biscuit. photos & story BECCA BOYD @homebeccanomics

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Worth The Sip Five stops around West Chester where a simple drink becomes a well-earned break in your day STORY BY DAN MATHERS

A Modern Classic Turks Head’s carrot cake chai layers spice, sweetness, and cold foam into a drink that blurs the line between coffee break and dessert. ©ANDREW HUTCHINS PUBLISHED BY THE WC PRESS

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ome days call for a full night out, but most don’t. Most days, you just need something small — a quick reset, a reason to step away for a few minutes, something that breaks up the routine and makes the next part of your day feel a little easier to get through. Not a full meal, not a big plan — just a treat. Around West Chester, that’s become part of the rhythm. You see it in the middle of the afternoon, when people step out for a walk and come back with something in hand. You feel it in that stretch between lunch and dinner, when energy dips and a small indulgence feels justified. A drink — cold, creamy, layered, or just a little over-the-top — has become the easiest way to shift gears without overcommitting. It’s a few dollars, a few minutes, and just enough of a change to reset your pace. That reset looks different depending on where you go. At Turks Head Café, it’s something composed and intentional, a drink that unfolds slowly and rewards you for taking your time. At Jaco Juice & Taco Bar, it’s built on movement and freshness, where the process is part of the experience and the result rarely lasts as long as you expect it to. Over at OneZo, texture and contrast take over, with drinks that evolve as you work your way through them. Then there are the places that lean into something more familiar. Rita’s Italian Ice delivers that immediate, icecold hit that signals a change in season as much as a change in mood, while Scoops & Smiles takes a simple idea and expands it just enough to make it feel new again, without losing what made it work in the first place. None of these stops are trying to be everything at once. Instead, they fill a smaller, more specific role — the space between meals, between plans, between whatever you were doing and whatever comes next. It’s a space that doesn’t ask for much, but delivers more than you expect if you hit it at the right moment. That’s what makes these places worth paying attention to. Not because

then Fenn’s — and now, under Turks Head, something that feels both new and comfortably unchanged.

Green Means Go Jaco’s ready-to-go Mean Green delivers fresh-pressed flavor in a grab-and-go format, no waiting required. they’re over-the-top or complicated, but because they understand exactly what they’re offering.

Turks Head Cafe A crafted caffeine boost to power your day At Turks Head Café, familiarity is part of the draw. The space has been a constant on this stretch of Church Street for decades — first as Fennario,

The bones are the same, but everything else has been sharpened. Service moves faster. The space feels cleaner, more intentional. The coffee — sourced from LaMont’s premium Turks Head line — is as strong as ever, anchoring the shop in the reputation it’s built over time. And yet, what’s most interesting right now isn’t the coffee at all. Matcha and chai are having a moment, and Turks Head is leaning into it — not by chasing trends, but by refining them. The mango sticky rice matcha — the one you’ve already seen on the cover — is a study in balance. Built on organic

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matcha sourced from Uji, Japan, it carries a natural depth softened by rice milk, with mango layered in for sweetness. Served unmixed, it gives you control over the experience: a few sips of clean, slightly grassy matcha first, then a slow incorporation of fruit as you swirl. It’s thoughtful without being fussy, a drink that evolves in your hand. But it’s the carrot cake chai where things open up. Built on a locally sourced chai from Kennett Square’s Chaikhana Chai, the base is already complex — black tea, fresh ginger, and wildflower honey delivering a spice-forward profile with a natural warmth. From there, it leans unapologetically indulgent. A cold foam built with cream cheese and organic maple syrup — layered with notes of toffee, macadamia nut, cinnamon, brown sugar, and cardamom — sits on top, adding a buttery richness that turns the drink into something closer to dessert than daily ritual. And yet, it never tips too far. The spice holds it together. The chai cuts through the sweetness just enough to keep each sip balanced, finishing with a subtle heat that lingers longer than expected. It’s layered, aromatic, and surprisingly composed for something that sounds this over-the-top. That balance mirrors the space itself. There are two rows of seats along the front windows, a steady line of regulars cycling through, and an upstairs that’s been quietly transformed into one of the more comfortable places in town to settle in. Outlets are easy to find. Tables turn over, but not too quickly. And when the weather cooperates, the sidewalk along Church Street and the small patio out front become part of the experience — a place to sit, sip, and stay a while. Turks Head didn’t reinvent this corner of West Chester. It didn’t need to. Instead, it refined what was already here — elevating the details, tightening the operation, and expanding the menu in ways that feel current without losing the core of what made the space work in the first place. The coffee still delivers. But right now, it’s everything around it that’s worth a closer look.

OneZo Bubble Tea

Built in Layers

A textured treat that evolves as you sip

OneZo’s Thai tea shows off its in-house craft with chewy boba, rich creamer, and a dessert-like foam that evolves with every sip.

At OneZo, the difference starts behind the counter. While many bubble tea shops rely on pre-made components, everything here is built in-house — teas brewed fresh, boba made daily. It’s a small detail on paper, but in practice, it changes the entire structure of the drink, from flavor to texture. That commitment shows up immediately. The boba, made from cassava-based tapioca, is softer and more integrated than what most people expect — chewy at first, then giving way easily as you drink, becoming part of each sip instead of something

you have to chase at the bottom of the cup. The teas, brewed in-house, carry a stronger, more natural base that holds up even as other ingredients are layered in. The Thai tea leans indulgent without going overboard. Built on a black tea base with warm, lightly spiced notes, it lands somewhere between a latte and a milkshake — sweet, but still easy

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It’s still a textural drink — fruit, boba, and tea working together — but the overall effect is cleaner, brighter, and more restrained. Taken together, the two drinks show the range of what OneZo does best. One leans into cream and indulgence, the other into clarity and balance — both tied together by the same in-house approach that defines the experience from the first sip.

Jaco Juice & Taco Bar A fresh blend to reset your rhythm At Jaco Juice & Taco Bar, the difference isn’t hard to find — you can hear it. The steady grind of the juicer, the rhythm of ingredients being worked one at a time, everything built fresh instead of pulled from a mix. It’s a process that’s been part of the shop for years — that's reflected in everything it makes — and one that still shapes every drink that comes out of the blender. That commitment to doing things the long way has defined Jaco since it first opened on Gay Street more than a decade ago. What started as a fresh, ingredient-driven concept has proven durable, expanding beyond West Chester with a second location in Media. The approach hasn’t changed — just the reach.

to drink. The house creamer gives it a fuller body than standard milk tea, adding weight without making it feel heavy, while brown sugar boba brings a deeper sweetness and that signature chew. Then there’s the cheese foam — a name that might suggest something savory, but in practice leans fully into dessert. Thick, airy, and unmistakably reminiscent of cream cheese frosting, it sits on top as its own layer. Sip it on its own and you get contrast; move the straw up and down as you go, and it gradually blends into the tea, softening the spice and creating something smoother and more unified. It’s a small interaction, but one that changes the drink as you go. 14

Sip with a View Jaco’s YOLO smoothie pairs tasty and healthy ingredients, a quick treat that doesn’t stick around for long. For contrast, the oolong peach tea takes a lighter, more refreshing approach. Here, the tea leads. The oolong hits first, followed by a gentle sweetness that builds behind it. Fresh lemon adds a light brightness, while pieces of pineapple bring a softer, more mellow fruit note than expected. Honey boba rounds it out with a subtle sweetness that lingers without overwhelming the tea.

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The YOLO smoothie is a reflection of that balance: bold in concept, but thoughtful in execution. Built entirely from whole ingredients — no powders, no shortcuts — it leans on frozen fruit to create texture without diluting the flavor with ice. The result is a drink that feels substantial without being heavy, clean without being overly restrained. The flavor unfolds in stages. The first impression is creamy and familiar, with milk leading the way. Then comes the sweetness — strawberry and agave, bright but not overpowering — before a subtle green note from the kale slips in. It’s barely there unless you’re looking for it, a quick transition that gives way to a smooth, lingering peanut butter finish that carries through to the last sip.

Spring Ritual Rita’s Misto Shake blends creamy and icy textures into a seasonal reset that hits even harder on a warm day. It’s the kind of drink you intend to take your time with. And then don’t. Somewhere between the first few sips and the last, the pacing gets away from you. Even through a straw, it goes down faster than expected — not because it’s light, but because everything about it works together just a little too well. That same philosophy extends beyond the smoothie menu. Jaco’s freshly pressed juices — squeezed daily and built from the same whole ingredients — are now available in ready-to-go cans at the counter. It’s a small shift, but a practical one. Instead of waiting for each drink to be individually juiced, you can grab something cold and immediate without sacrificing quality. The process is still happening in the background — you can hear it — but the experience becomes more flexible. There’s a throughline here that goes beyond any single drink. Jaco doesn’t rely on spectacle. It leans into freshness, into process, into letting ingredients speak for themselves — and trusting that when everything is done right, the result doesn’t need much else. The name might suggest a one-off indulgence. The execution says otherwise.

Rita's Italian Ice A cold classic that never misses At Rita’s Italian Ice, the experience is almost pre-written. Around here, everyone knows the rhythm — the first warm stretch of spring, the line that forms without anyone really questioning it, the annual tradition of opening day when a free cup of water ice somehow tastes better than anything you’ve had all winter. It’s familiar, reliable, and part of the seasonal shift as much as the weather itself.

That familiarity is the point. You don’t come to Rita’s looking for reinvention. You come for something cold, something sweet, and something that delivers exactly the way you remember it. For most, that starts with water ice, and mango remains a perennial favorite — bright, fruity, and just tart enough to keep it from feeling too heavy. It’s the kind of flavor that works whether you’re chasing nostalgia or just trying to cool off on a hot afternoon. But tucked just beyond the classics is the Misto Shake, and that’s where things take a slight turn. Somewhere between a smoothie and a milkshake, the Misto blends ice and cream into something that manages to feel both rich and refreshing at the same time. It carries the smooth,

creamy body of a milkshake, but holds onto that icy, almost slush-like texture that defines Rita’s. The result is lighter on the palate than a traditional shake, but still indulgent enough to scratch that same itch. It also hits colder — noticeably so. The first sip is sharp, almost jarring, the kind that threatens instant brain freeze if you’re not paying attention. But that intensity fades quickly into something more balanced, leaving behind a clean, cooling finish that makes it easy to go back for another sip, and then another. It’s the kind of drink you don’t overthink. Add a swirl of whipped cream on top — an easy upgrade that adds just enough extra richness — and let it do what it’s meant to do. Because at Rita’s, that’s really the whole idea.

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Not every stop in town needs to surprise you. Some just need to deliver — consistently, reliably, and without complication. And when the temperature climbs and the line starts to form, there’s a reason this is where people end up.

Scoops & Smiles A playful shake built your way At Scoops & Smiles, the starting point is simple: whatever’s in the case can become a milkshake. It’s an obvious idea once you see it, but one that opens things up in a way most shops don’t. Chocolate and vanilla are still there if you want them, but they’re just the baseline. Here, the real decision is how far you want to take it. The lineup leans playful — Cookies & Cream, Graham Slam, Pretzel Sundae, even brightly colored options like Superman — and the freedom to turn any of them into a shake shifts the experience from ordering to choosing. It’s less about picking a category and more about building something that fits whatever mood you’re in. Faced with that kind of range, there’s a natural instinct to go all-in. But sometimes the middle ground tells you more. Mint chocolate chip keeps things familiar while still showing off what makes the concept work. The shake comes out cool and creamy, with a clean, refreshing mint flavor that hits first — bright without being overpowering — followed by soft chocolate notes that round it out. It’s smooth enough to sip easily through a straw, but still rich enough to feel like a proper treat. Add whipped cream on top — which the staff is quick to suggest — and it lands right where you want it: indulgent, but not overdone. Part of the appeal is how you get there. Samples are encouraged, making it easy to try a few flavors before committing, and the interaction feels just as much a part of the experience as the final product. It’s low-pressure, a little nostalgic, and built around the idea that there’s no wrong choice — just different directions to go.

Cool Classic A mint chocolate chip milkshake at Scoops & Smiles delivers a clean, refreshing sip. The space reflects that same energy. Bright, colorful, and clearly geared toward families and groups, it feels more like a destination than a quick stop. Kids press up against the glass deciding between flavors, parents weigh options, and somewhere in the middle you find your own lane. Scoops & Smiles isn’t trying to redefine dessert. It doesn’t need to. It just expands the possibilities — taking something familiar and giving it more room to play. And sometimes, that’s enough.

Taken together, these spots don’t point to a single trend as much as a shared understanding. The value isn’t in how big or elaborate the drink is, but in how well it fits the moment. Whether it’s something layered and precise, fresh and ingredient-driven, or cold and familiar, the goal is the same — to give you a brief pause that feels earned. You’re not building your day around these stops, and that’s the point. They slip into the margins, into the in-between moments where you need something small to shift your momentum. A few minutes, a few sips, and the day feels just a little more manageable than it did before. It’s a simple idea, but one that holds up. Sometimes a little treat is all it takes.

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On a Roll Sampling all of the borough’s best foods served between slices of bread. This Month: Steaks West Chester At Steaks West Chester, there’s a quiet confidence to the whole operation. The sign out front simply reads “STEAKS.” Inside, it’s more of the same: a clean wooden counter, white subway tile, simple shelving with a few plants, and a handwritten chalkboard menu. Beneath the register, rows of Herr’s chips are stacked in neat, unapologetic abundance. Nothing about it is trying to impress you. It doesn’t have to. The menu backs that up. Cheesesteaks lead, built with ribeye and Cooper Sharp cheese, but there’s range— chicken cheesesteaks, buffalo versions with bleu cheese or ranch, even a pizza steak with sauce and provolone. Off to the side, a full hoagie list runs from Italian and turkey to mortadella and prosciutto. Sides hit the classics—fries (hand-cut), onion rings, mozzarella sticks, wings— but they feel like supporting players, not the reason you came. There’s a rhythm to the counter. Orders get called, tickets get torn, and sandwiches move from flat top to paper to bag in one continuous motion. The chip rack doubles as a decision point—people scanning flavors, grabbing something familiar or reaching for Old Bay or salt-and-vinegar without breaking the flow. Behind the counter, it’s all stainless steel and efficiency— pizza boxes stacked high, the grill working nonstop, just enough space for everything to happen without anything getting in the way. It’s not showy, but it’s dialed in. The cheesesteak itself delivers. The ribeye is rich and fatty without tipping into greasy, tender without the gristle you get from lesser cuts. The seeded Italian roll—optional, but worth it—is softer than expected, fresh and slightly chewy, soaking up the juices as it sits. By the time it reaches the table, the heat from the steak has gently steamed the bread, letting the cheese melt into it.

That cheese is Cooper Sharp, and it earns its reputation. Creamier than standard American with a subtle tang and sharper finish, it blends into the meat rather than sitting on top of it. It binds everything together without overpowering the steak. Some might want more—easy enough to order—but the balance here works. The steak is the star. Fried onions land just shy of caramelized—soft, sweet, and deeply flavorful, with just enough bite left to keep things from going flat. Service matches the food: quick, friendly, and old-school. Orders are handwritten, numbers are torn from the top of the ticket, and sandwiches come double-wrapped in deli paper, packed into brown bags. But there’s a moment that stands out. The cashier makes her way around the room, checking in on each

Cheesesteak Shaved ribeye and Cooper Sharp with fried onions on a seeded roll. table. Every answer is the same—some version of “it’s amazing”—and each time, she gives a small, knowing smile. By lunch on a Thursday, every seat is filled. The parking lot out front is packed, with cars spilling onto nearby streets. Inside, the line keeps moving, sandwiches keep flying, and no one lingers too long. The best thing you can say about Steaks is that it lives up to the hype... and they know it. photo & story DAN MATHERS @danielkmathers

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scan it. do it. just et it you won’t regr

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THE NIGHT STARTS

with a Drink

Five ways a night out in West Chester takes shape when dinner isn’t the point STORY AND PHOTOS BY DAN MATHERS

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ou’ve had a long week. Not, like, catastrophically bad — nothing you’d complain about out loud—but enough small things stacking up that by the time Friday hits, you don’t want to cook, you don’t want to plan, and you definitely don’t want to commit to a full, drawnout dinner where someone asks if you’ve “looked at the specials.” You just want a drink. Maybe something cold. Maybe something strong. Maybe something that shows up quickly and doesn’t require a decision tree to order. The point isn’t the meal—it’s the release valve. It’s the moment where the work is done, the emails can wait, and the only real question left is: where do we go? In West Chester, that answer doesn’t come with a single path. There isn’t one version of a night out here. There are a handful of starting points, each one setting a slightly different tone. Some nights begin early, with a plan and a seat you’ve earned by showing up on time. Others start slower, drifting in with the daylight still hanging around. Some don’t really begin until you hear the noise from the sidewalk and decide to step inside. What ties them together is what they’re not. This isn’t about reservations. It’s not about coursed meals or lingering over entrees. It’s about places where the drink matters first—and whatever lands on the table is there to support it. Because eventually, whether you planned it or not, that’s where the night goes anyway, so you might as well start there.

West Chester Seafood Kitchen The early start that feels like you got away with something They open at 4pm. You should be there at 4:01. Not because it’s quiet — because it won’t be for long. There’s a rhythm here that regulars understand. The doors open, drinks hit the bar, and within minutes, the stools

Chips, Dips & Shrimps The Chips & Dip aren't on special but are still a musttry, whereas the Firecracker Shrimp for $12 at happy hour might be one of the biggest steals in town. start disappearing. By 4:15, the room is already in motion — seats claimed, people settling in, and a quiet awareness that if you didn’t get here early, you’re probably not getting in at all. It’s a seafood spot by name, but the energy reads more like a polished bar that happens to serve very good food. The menu reflects that balance —

approachable but thoughtful, familiar but dialed in just enough to feel like you made a good decision showing up. Start with a beer. A $5 Allagash White off the happy hour menu is the kind of choice that sets the tone without overcomplicating things. Brewed in Maine and widely credited with helping define the American take on Belgian-style wheat beers, it’s light but not thin, citrusy without being sharp, with a soft body from the wheat and a subtle hit of coriander and orange peel. It’s the kind of beer that works early, works often, and pairs with just about anything you’re about to order — which is exactly the point. There’s a self-awareness to the menu, too. The “Girl Dinner” — Caesar salad, truffle fries, and an espresso

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martini for $25 — reads like a joke until you look around and realize it’s everywhere. It works because it understands the assignment. Light, shareable, built for a table that’s more focused on conversation than completion. I split the difference. One order from the happy hour menu, one thing I get every time. The firecracker shrimp — $12 on happy hour — bring the heat. Crisp on the outside, delicate inside, coated in a sauce that actually earns its name. There’s spice here — not overwhelming, but present enough to make you pay attention. Chili, a little sweetness, sesame seeds for texture. It builds as you go, the kind of dish that makes you reach back for your drink. And then there’s the chips and dip. Not on the happy hour menu, not discounted, and absolutely worth it. This isn’t powdered mix — it’s built on real caramelized Vidalia onions, slowcooked into a deep, natural sweetness that gives the whole thing a richness you can’t fake. It’s the kind of dish that quietly takes over the table. You don’t talk about it much, but it’s always the first thing to disappear. I’ve asked for the recipe. The GM isn’t giving it up. This is the version of the night where you planned ahead. You got there early, secured your spot, had your drink, maybe shared a plate or two — and now you’re looking around at the crowd forming behind you, realizing it might be time to move. Not because you have to. Because someone else is waiting to take your place.

Station 142 When the night starts before the sun goes down Not every night begins with urgency. Some start at 5 PM, on a rooftop, with the sun still out and no real plan beyond being there. Station 142 offers that kind of entry point — the kind where you’re not chasing anything yet, just stepping into it early enough to let the night take shape on its own terms. 24

You head upstairs and the shift is immediate. The street noise drops away, replaced by open air and a wider view, and suddenly the pace feels different. The space gives you options: tuck under an umbrella and ease into things, or lean into the sunlight and let the afternoon stretch a little longer

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than it should. At this hour, people settle in rather than cycle through. Drinks arrive, conversations expand, and no one seems particularly interested in what time it is. The crowd reflects that mood. It’s not the late-night version of Station 142 — the one that fills in closer to 11 PM with

Orange Crush A down-the-shore classic made fresh in the borough: fresh-squeezed OJ, triple sec and vodka — best sipped beneath the sun. Buffalo Chicken Egg Rolls A modern classic made juuust right — crispy, chewy, spicy and savory. Food here follows the same philosophy as the drink — supportive, but still worth getting right. The egg rolls, your choice of cheesesteak or buffalo chicken, are a good example of something familiar that’s easy to mess up and worth noticing when it isn’t. The wrapper holds its structure without turning brittle, giving you that clean crunch on the first bite, while the inside stays soft and cheesy with just enough chew to remind you why this format caught on in the first place. They don’t overwork them. That’s the difference. No excess oil soaking into the wrapper, no overcooking that pushes the exterior past crisp into something tougher than it needs to be. Just a well-executed version of something you already know you like, done the way it’s supposed to be.

a younger, louder, more party-driven energy. This is something else entirely. A mix of people who showed up early on purpose, knowing that the rooftop offers a completely different experience before the night crowd takes over. That transition is built into the place. Live music typically kicks in later, somewhere in that 8 to 9 PM range, when the space fills out and the volume starts to climb. Up here, earlier in the evening, you’re catching the quieter version of it — the setup before the shift. The move here is an Orange Crush.

It’s a drink with roots at the beach — Ocean City, Maryland, specifically — and it carries that identity with it. Fresh-squeezed orange juice, triple sec, vodka. Simple, bright, built for long afternoons that blur into evenings without much effort. On the rooftop, it lands exactly the way it should: cold, citrusy, and easy enough that you don’t really think about ordering the next one until it’s already happening. The sun starts to drop, the light softens, and suddenly you’ve been there longer than you expected without ever making a decision to stay.

This is the version of the night where you’re not trying to get anywhere yet. You’re just getting started, letting the light hang on a little longer, letting the first drink turn into a second without much thought, and giving the rest of the night time to figure itself out.

Ryan’s Pub The one you turn to when simple sounds perfect Ryan’s works because it knows exactly what it is, and it doesn’t try to dress it up. You show up around sunset, maybe without much of a plan, maybe because it’s close, maybe because someone throws it out as an option and no one feels the need to overthink it. There’s

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A Better Brussels Quartered and fried for depth, these Brussels sprouts balance crisp edges with flaky centers, finished with bleu cheese, balsamic glaze, and bacon. a stretch of time in the early evening where the place settles into a rhythm — day crowd easing out, night crowd just starting to take shape — and everything feels easy in a way that’s hard to manufacture. You’ve got options without having to decide anything important. A table outside if you want to catch the last of the light, a seat at the bar if you’d rather keep things moving. No one’s rushing you, and no one’s expecting you to commit to a full night. You can stay for one or you can stay for five, and either choice feels right. This is where a cold, straightforward beer makes the most sense. Miller Lite bottles on special, crisp and consistent, the kind of order you don’t have to think about twice. It shows up cold, it goes down easy, and it does exactly what you want it to do while everything else figures itself out. The food follows that same logic, anchored by wings that have quietly built a reputation well beyond the bar. Comedian Shane Gillis has talked about them on podcasts — sometimes in the context of him being a terrible bouncer here back before the fame — but he keeps coming back to the wings. After everything he’s seen and everywhere he’s been, that’s still what sticks. There’s a reason for that. They’re classic buffalo wings, done the right way. Crispy on the outside, juicy inside, with a clean, familiar flavor that doesn’t get buried under some unnecessary twist. No gimmicks, no over-seasoning, no attempt to reinvent something that already works. The meat stays tender — none of that chewy, overworked texture that makes you question how it got to your plate in the first place. Ryan’s can absolutely be the whole

night if you want it to be. Sometimes a half dozen light beers and a dozen wings is exactly the plan, and there’s nothing about that that needs improving.

Side Bar & Restaurant When you want something familiar—but done better Side Bar works best outside, especially in the spring when the town starts to come back to life. Their Gay Street patio takes over what used to be a couple parking spots, now built out into about a dozen tables that sit directly along the borough’s busiest pedestrian stretch. You’re not tucked away from anything—you’re right in it, watching

the flow of West Chester move past while the weather finally turns. It’s an easy place to land when you’re not trying to overthink the night. You sit down, order a drink, and let things move around you without needing to steer it in any particular direction. Start with a beer. The Firestone Walker Pivo Pils is a clean, crisp option if you’ve had enough of heavier or overly hopped pours. It leans into a more traditional European pilsner profile—balanced, lightly bitter, and refreshing without flattening out, with a finish that clears quickly and makes the next sip an easy decision. The food follows that same approach without overcomplicating anything.

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The Brussels sprouts are where it shows up most clearly. Quartered instead of halved, they fry in a way that lets the crisp work into the layers rather than just sitting on the outside. The result is lighter, with a texture that shifts between crisp and slightly flaky depending on the bite. From there, it’s about balance. The bleu cheese brings a sharp, unmistakable umami note, but it’s offset by the sweetness of a balsamic glaze and the richness of the bacon. Each element does its job without overpowering the others, and the whole dish holds together without getting heavy. Side Bar doesn’t try to reinvent anything, but it executes the details correctly, which is exactly what you want from a stop like this.

Kildare’s Irish Pub When things start to pick up By 9 PM, Kildare’s is already in motion. You pass the host stand, head into the room on the right, and that’s where it happens — the main bar, already filling in, already loud enough to feel like something’s underway. I caught the last open seat, and within minutes, the space closed in around me. People stack behind, conversations layer over each other, and the whole room builds into something that feels less like noise and more like momentum. It’s the kind of energy that pulls you in whether you planned on staying or not. It’s busy, but it works. Drinks come out quickly, the bar stays organized, and even as the crowd tightens, there’s still a sense that everything is under control. You’re not fighting for attention — you’re part of a system that’s been running this way for a long time, and it shows in the way the room holds together even at its busiest. The menu leans into that same idea. It’s expansive without being confusing, giving you plenty of ways to keep something on the table while the night moves forward. The BFG wings are the standout — not just in reputation, but in execution. Baked, fried, and grilled, they go through all three steps to land 28

somewhere more balanced than you’d expect. The bake renders them, the fry crisps them, and the grill finishes with a slight char that adds depth without drying them out. It’s a process that sounds like overkill until you eat them and realize it holds together. Guinness is having a moment right now — showing up everywhere again, trending online, back in rotation in a way that feels bigger than a passing phase. But that kind of attention doesn’t always translate to experience, especially if the pour isn’t right. Here, it is. The balance is there, the texture lands the way it should, and the whole thing comes together in a way that makes the appeal obvious without needing explanation.

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You settle in without realizing it. One drink becomes another, the noise fades into something more comfortable, and the seat you managed to grab starts to feel less like luck and more like part of the night taking shape around you. This is where things stop building and start happening, whether you meant for them to or not.

Bar Avalon Where you trade up for the night Not every night calls for it, but sometimes you want to spend a little more and actually feel the difference. Bar Avalon sits in that space. It’s upscale without being stiff, polished without

all. They’re tender to the point of falling apart, never chewy, sitting in a broth that hits that perfect balance of garlic, cream, and a subtle brightness that keeps it from ever feeling heavy. The bread matters here too — not as an afterthought, but as part of the dish. Toasted, seeded, with just enough structure to soak without falling apart, pulling everything together in a way that makes it hard to stop even when you’re full. This is the version of the night where you lean in a little. Spend a little more, order with a little more care, and get something that feels like a step up without losing the thread of why you went out in the first place.

However It Happens

Mussels White Simple, delicate, fresh and not even remotely chewy. A Perfect Pint Kildare's has been pouring Guinness since day one. losing its sense of humor, the kind of place that delivers a higher-end experience without making you feel like you need to adjust your personality to match it. There’s a looseness to it that keeps things grounded, something that mirrors owner and chef John Brandt-Lee, who’s built a following online by leaning into the absurd side of restaurant life rather than taking himself too seriously. That balance shows up in the room. The energy tightens just a bit, the pace slows, and the whole experience becomes more deliberate. You’re not rushing through drinks here — you’re settling into them, ordering with a little

more intention, letting the night stretch in a different way than it does at your earlier stops. The cocktails are a big part of that. Smoked bourbon drinks — your Old Fashioneds, your Manhattans — are the kind of thing you’d typically reach for in a space like this, and they’re done well. But sometimes the food nudges you in a different direction. The mussels, especially, call for something brighter, something that cuts through the richness instead of matching it. The Avalon Margarita does exactly that, bringing a little extra fruit into the mix and landing clean, balanced, and just sharp enough to reset your palate between bites. They’re easily the best I’ve had, which is not a small claim. I’ve lived in places like Cape May and Charleston where great seafood is expected, where mussels show up everywhere and usually hold their own. For an Italian spot in a landlocked town to outpace those versions is surprising — and then, after a few bites, not surprising at

There isn’t one version of a night out in West Chester, and that’s the point. Some nights start early, with a plan and a bar seat you only get by showing up on time. Others ease in slower, maybe on a rooftop with the sun still out, where one drink turns into two before you’ve decided what the rest of the night looks like. And sometimes you skip all of that entirely and land somewhere simple, where the plan is just to keep things easy and see where it goes. What those nights have in common is what they’re not built around. It’s not the reservation, not the full sit-down meal, not the idea that you need to commit to anything beyond the next round. You might order food, and most of the time you should, but it shows up differently — something to share, something to pick at, something that fits alongside the drink instead of replacing it. As the night goes on, that balance shifts further. Kitchens close, menus shrink, and the parts of the evening that felt structured earlier start to fall away. What’s left is simpler and, in most cases, better. A place that fits the mood, a drink that makes sense for the moment, and just enough food to keep things moving without slowing them down. That’s really what this comes down to. Not where to go in a perfect sequence, but where to start depending on the kind of night you’re trying to have — and knowing that, sooner or later, it all lands in the same place anyway.

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Form & Function Exploring the design concepts of our borough’s best kitchens and dining spaces. This Month: Dim Sum Taste Owners Daxi Ye and Xiao Chen of the new downtown restaurant Dim Sum Taste opened their doors in January of this year, bringing a thoughtfully designed space to the West Chester dining scene. From the moment you step inside, the neutral, subdued palette sets the tone—quiet, intentional, and centered around the experience of the food. What was once a clothing store has been carefully transformed into a modern dim sum hot spot. The owners’ refined selection of materials and finishes gives a gentle nod to traditional Cantonese culture without feeling overly literal. Warm wood tones, rusty reds, and soft browns create a neutral backdrop that allows the dishes themselves to stand out. Rattan screens divide the entrance from the dining area, creating a sense of transition while adding texture and privacy. Beyond that threshold, the design opens up. Wood slats line the walls, subtly emulating bamboo, while reeded wood detailing along the reception desk adds depth and continuity. The effect is cohesive without being rigid—layered, but restrained. Potted plants are placed throughout the space, softening the structure and bringing a natural element indoors. The mix of booth and table seating was intentionally planned to balance comfort and flow, supporting both intimate meals and small group gatherings. As you settle in, the space reveals itself as clean and uncluttered, striking that balance between comfort and quiet elegance. The artwork continues that approach—custom pieces that blend modern design with understated cultural influence. Overhead, rattan pendant lighting casts a warm glow, while soft backlighting along the decorative bamboo wall creates a subtle focal

point. Nothing competes for attention, but everything contributes. Already the talk of the town, the food follows the same philosophy. Handcrafted dishes combine classic techniques with clean, refined presentation. The soup dumplings are a standout— delicate, flavorful, and made fresh daily. Har gow and siu mai anchor the menu, alongside a rotating selection of small plates. Mango-based desserts offer a refreshing, lightly sweet finish, and a curated tea selection rounds out the experience. The team at Dim Sum Taste brings the same level of care to service, offering thoughtful recommendations and a

clear familiarity with the menu. There’s a consistency here—from kitchen to dining room—that reinforces the overall experience. The next time you’re in downtown West Chester, make it a point to stop into Dim Sum Taste, located on Gay Street between Church and Darlington. They are open Sunday through Thursday from 11 a.m. to 9:30 p.m., and Friday through Saturday from 11 a.m. to 10 p.m. It’s a space designed with intention— and it shows. story ANDREA MASON @andreamasondesign photos BLANK FILMS @blank_films

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Dining Out Sampling some of the borough’s best meals in West Chester’s premier dinner destinations. This Month: Teca In a restaurant landscape where turnover has become the norm— where concepts flash bright and fade quickly—longevity says something deeper than trend or timing. It speaks to identity, to consistency, to a kind of stubborn authenticity that refuses to bend. In the heart of West Chester, one restaurant has quietly embodied that ethos for a quarter century: Teca. Twenty-five years in, Teca is not just still standing—it’s thriving, evolving, and reminding diners why it has endured while others have come and gone. To understand Teca, you have to begin with family. Owner Roberto Guadagnini grew up immersed in hospitality. His father owned Alberto’s, a local institution in its own right. Restaurants weren’t just a business—they were a way of life, a daily rhythm of food, people, and community. So when Roberto opened Teca at just 22 years old, it wasn’t a gamble—it was a continuation. The original space was small but enticing: a 12-seat bar tucked into what is now the smaller side of the current restaurant. It was conceived as a panini and wine bar—intimate, European in spirit, with a distinctly urban energy that felt transported into a suburban borough. It wasn’t trying to be everything. It was trying to be something specific—and to do it well. That clarity of vision still defines Teca today. Success came, but not in the form of rapid expansion or diluted identity. Five years after opening, Roberto purchased the neighboring firehouse, transforming the restaurant while expanding its culinary ambitions. A year later, an upstairs nightclub was added—an ambitious move that spoke to Teca’s adaptability. In time, the

nightclub evolved into an event space. It is now one of the few venues of its size in the borough, able to host up to 80 seated guests or 150 for cocktail-style gatherings. Despite its growth, Teca remains grounded in its original philosophy. It hasn’t chased trends or reinvented itself beyond recognition. Instead, it has expanded thoughtfully, anchored in the same core principles: quality, consistency, and hospitality. It is now the oldest continuously operating restaurant in town in its original location—a distinction that carries weight in a place where the dining scene is constantly shifting. Even the details of Teca’s interior reflect its deeper story. Above the main bar hangs a striking light fixture crafted from Murano glass, sourced from the

Artichokes alla Romano Lightly fried whole artichokes with lemon-caper aioli—crisp, balanced, and a reminder that restraint can be just as compelling as richness. Venetian region of Italy—where Roberto’s family is from. Each shade was hand-selected; with the help of an electrician, Roberto installed them himself. That sense of personal investment runs through the entire space. Teca doesn’t feel manufactured. It feels lived-in, layered, and intentional. In its earliest days, the menu was necessarily limited—small space, small kitchen, small scope. With expansion came opportunity. A full kitchen

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allowed Teca to explore a broader culinary identity, rooted primarily in Northern Italian traditions while drawing inspiration from across the country. Today, the menu reflects that balance: classic, regional, and occasionally unexpected. There’s also a constant tension— one that any successful restaurant knows well. Diners fall in love with specific dishes, and they don’t want them to change. At Teca, that loyalty runs deep. Guests return for “their dish,” and they’re not shy about insisting it stays. It’s both a challenge and a testament: while Teca continues to innovate, it also understands the importance of preserving what people love.

In a town where restaurants come and go, Teca has stayed grounded—evolving where it matters, holding steady where it counts, and never losing sight of what made it work in the first place. Some dishes have become untouchable. The calamari is consistently well executed (and can be prepared grilled or fried). The curated selection of cured meats and cheeses, with charcuterie imported directly from Italy, remains a reliable favorite. The octopus, added more recently, has quickly cemented itself as a permanent fixture—served with fingerling potatoes, red onion, green beans, capers, and Kalamata olives, all tied together with a thymelemon olive oil. At lunch, bruschetta and panini remain essential. Even at dinner, some guests opt for a simple panini and a cold beer—a combination that speaks to Teca’s accessibility. It’s a place where college students can dine comfortably alongside more seasoned food lovers. Then there are the pastas and entrées that anchor the menu. The lobster ravioli and lasagna are enduring favorites—time-tested and continu-

Sacchetti Sacchetti filled with parmigiano and ricotta, finished with fig, gorgonzola, and speck—a dish that leans unexpected but lands squarely in balance.

The Tagliata di Manzo—a Florentine-style New York strip served over arugula with cherry tomatoes, shaved parmesan, and estate olive oil—is a standout: rustic, elegant, unmistakably Tuscan. Whole fish offerings rotate but often include Mediterranean sea bass or Dover sole. It reinforces Teca’s commitment to freshness and simplicity.

ally requested. The risotto, often built around seasonal ingredients, is prepared with the finesse expected from a kitchen grounded in Northern Italian technique.

The Teca Tonnata salad reflects that same sensibility. Made with Italian tuna, shaved parmigiano, olives, and eggs, it’s a dish that has built a loyal following and found its way into home kitchens for those looking to recreate it.

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Teca’s longevity isn’t just about consistency—it’s also about a willingness to adapt. Newer additions to the menu show a readiness to experiment while staying grounded in Italian flavors. The house-smoked wings, for example, are an unexpected hit. Glazed with caramelized onion, honey, and Calabrian chili, then finished with gorgonzola crumble, they offer a distinctly Italian take on a familiar favorite. They’ve quickly become a top seller.

Meals here aren’t rushed. They unfold—course by course, conversation by conversation— built on the kind of balance that turns a night out into something that lingers. The Artichokes alla Romano—lightly breaded, fried whole artichokes served with lemon-caper aioli and fresh frisée—are another standout: simple, balanced, and deeply satisfying. For the more adventurous, the Alici Marinate offer a taste of the Amalfi Coast: Sicilian white anchovies marinated in lemon and olive oil, served with grilled baguette. It’s the kind of dish that encourages diners to lean in and trust the approach. Add a glass of white wine, ignore the passing traffic, and it evokes the feeling of dining along the Mediterranean. The Sacchetti—parmigiano- and ricotta-filled pasta purses in a fig and gorgonzola crema with crispy speck— leans slightly unconventional but remains widely popular. Rich yet balanced, it pairs the saltiness of speck with the sweetness of fig in a way that continues to resonate. Part of what sets Teca apart is its commitment to a European style of dining. Meals aren’t rushed—they unfold. A typical experience might begin with appetizers, followed by a shared pasta course—portioned intentionally for the table—before moving on to entrées. It’s a structure that encourages conversation, pacing, and exploration. 36

Alici Marinate Sicilian white anchovies, simply marinated and served with grilled bread—an invitation to lean into tradition and trust the ingredients Portions reflect that same intention. They’re generous without being excessive. It’s uncommon to see diners leaving with to-go boxes—not because the food isn’t plentiful, but because it’s balanced. This is not Americanized Italian dining with oversized plates and heavy sauces. It’s measured, thoughtful, and true to its roots.

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More than a decade ago, Teca extended its reach with a second location in Newtown Square. Larger— roughly four times the size of the original—it offers expansive banquet capabilities, hosting hundreds of guests and multiple private events in a single evening. While the original location thrives on its walk-in charm and intimate energy, Newtown Square represents scalability without losing its identity. If the food anchors Teca, the drinks elevate it. The wine list is a point of pride—deep, eclectic, and more sophisticated than many would expect from a suburban restaurant. Back-vintage selections from Bordeaux and

No restaurant lasts 25 years without the right people. At Teca, that includes Baba Ndiaye, who began working in the kitchen at Alberto’s alongside Roberto. When Roberto set out to open his own place, he made it clear: Baba was coming with him. Today, Baba is not just a partner but co-general manager—a constant presence known for his warm smile and remarkable ability to remember guests. He represents the hospitality that defines Teca as much as the food does. Then there’s Adriane Mangese, who has been part of the restaurant for over a decade—another example of the loyalty and continuity that underpin Teca’s success. His passion is evident; he loves food and cares deeply about the details. In a town where restaurants open with fanfare and quietly disappear months later, Teca’s endurance is not accidental. It’s the result of clear vision, deep roots, and a refusal to compromise. Roberto continues to guide Teca forward, introducing new ideas while keeping longtime guests satisfied. There is always something new to explore. But that creativity is balanced by respect for tradition, ingredients, and the community that has supported it for decades. That’s why it’s still here. Not just surviving, but thriving—serving authentic Italian food with quality ingredients in a space that feels as alive today as it did 25 years ago.

Barolo/Barbaresco houses dating back to the early 2000s sit alongside carefully chosen Italian varietals. Roberto’s roots are evident here as well. Prosecco from Veneto—his home region—stands out, while Fiano di Avellino, often regarded among Italy’s top white wines, is available by the glass. For reds, Nebbiolo remains a personal favorite, and a Super Tuscan sourced from the family vineyard adds a personal connection. The philosophy is simple: European wines, organic grapes, and a focus on quality that leaves guests feeling good long after the meal ends.

Lasagna Time-tested lasagna—layered, rich, bright and unwavering, much like this Gay Street establishment Beer selections are equally considered, with German and Belgian options that pair naturally with the menu. The cocktail program balances classic Italian influences with creative flair—the Philly Negroni, Aperol spritzes in summer, and the amaro-forward Bitter Man in winter.

Late in the evening, the bar hums at a steady rhythm—wine glasses catching the light from the Murano fixture overhead, conversations layering softly across the room. Plates clear, another round arrives, and no one seems in a hurry to leave. Outside, West Chester keeps moving. Inside, Teca holds its pace—unchanged where it matters, evolving where it counts, and still, after all these years, exactly where it should be. photos & story BECCA BOYD @homebeccanomics

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On the Shelf The Staff at the West Chester Public Library suggest cooking inspiration from their shelves Summer is the perfect time to try something new in the kitchen—whether that means easy weeknight meals, backyard staples, or fresh seasonal dishes. West Chester Public Library offers a wide range of cookbooks to match any skill level or curiosity, making it easy to find your next favorite recipe.

Everyday Elixirs:

Mocktails, Matchas, and Seasonal Drinks to Inspire Wellness by blaire horton

Created by holistic nutritionist Blaire Horton, this collection features 80 seasonal drink recipes designed with wellness in mind. From mocktails to matcha-based creations, the book blends thoughtful ingredients with approachable techniques, making it easy to elevate your daily routine with something refreshing.

Big Bites:

Time to Eat! by kat ashmore

Kat Ashmore’s philosophy is simple: focus on what you can add, not what you should avoid. Her recipes are built for real life — quick enough for a busy weeknight but satisfying enough for a slow weekend meal. Dishes like Chicken Pepperoncini Piccata and Roasted Mushroom Meatballs strike a balance between familiar and fresh, while options like Miso Sesame Kale Salad and Snickerdoodle Company Cake bring variety to the table. The common thread? Flavorful, approachable meals that come together in under an hour.

Don’t Think About Dinner:

Save Time and Money with 125+ Easy, Nourishing Recipes for Every Meal

One Plate at a Time:

SUMMER READING KICK-OFF PARTY

Recipes for Finding Freedom with Food by demi lovato

Demi Lovato may not be the first name you associate with a cookbook, but her approach is rooted in something deeper than technique. After years in recovery from disordered eating, she found healing in learning to cook simple, nourishing meals. This collection of 80 recipes emphasizes comfort, confidence, and a low-pressure approach to the kitchen. Rather than overwhelming readers, the book keeps things manageable — focused on enjoyment over perfection — and offers a refreshing perspective on how food can fit into a balanced life.

JUNE 13 @ BARCLAY PARK

Join West Chester Public Library staff and friends to kick off summer with its annual party, a lively, family-friendly event packed with activities, entertainment, and plenty of reasons to get excited about reading. Expect games, crafts, and community partners on-site, all designed to launch a season of discovery—encouraging readers of all ages to sign up, participate, and make books part of their summer routine.

by jenn lueke

For anyone looking to simplify their routine, Jenn Lueke offers a practical guide to meal planning and prep. Alongside 125 recipes, the book covers everything from grocery shopping to

storing leftovers, helping reduce both food waste and daily stress. It’s a useful resource for building confidence in the kitchen while keeping meals efficient and enjoyable.

story WC PUBLIC LIBRARY @WCPLPHOTOS

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Date Night We step inside LoCali, West Chester’s newest wine bar, and find three distinct ways to let a night unfold—each one built around how you want it to feel.

STORY DAN MATHERS PHOTOS KEVIN SCHRAMM

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here’s a moment, early in our conversation, where Kevin Boylan says something that could land a lot harder than he seems to intend it. “This isn’t going to fail,” he says. “It’s just a question of how successful it will be.” He doesn’t pause after it. Doesn’t lean in. Doesn’t give you time to react or ask what he means. The line just passes through the conversation like any other, delivered in the same tone he uses when he’s talking about seating arrangements or sourcing tomato pie, which is probably why it doesn’t register as hubris so much as a kind of quiet clarity — less a prediction, more a statement from someone who already understands the thing he’s built well enough to know where it fits. Kevin is the owner of LoCali, West Chester's newest wine bar, and at first glance, he’s not what you'd expect. He’s 31, wearing a camo baseball cap, moving easily between conversations, greeting people as they walk in with a quick line or a nod or just enough

A Place to Stay The lounge anchors the room, inviting you to settle in and let the night stretch a little longer. eye contact to make it clear they’ve been seen. If you walked into the room looking for the person in charge — the “wine guy,” in the traditional sense — you might skip right past him without realizing it, which is part of what makes the whole thing work. Because Kevin didn’t come up through wine in the way most people expect. He studied landscaping at Penn State, ended up around a group of guys from Napa whose families were deep in the industry, and what stuck wasn’t the structure of it — the tasting notes, the rules, the language — but the way they treated it like something that could be part of a normal night, something flexible and social and, more than anything else, approachable.

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“There’s this perception,” he says at one point, circling back to it without really needing to be prompted, “that you have to know what you’re doing to enjoy wine. And you don’t.” That idea shows up everywhere at LoCali, though not in a way that calls attention to itself. It’s not stripped down or simplified or rebranded for accessibility. The wine is still the point — his wine, sourced, produced, and sold through a system he understands better than most — but the expectation around it is gone. You don’t have to order the right thing, or say the right words, or pretend you understand something you don’t. If you want something dry, he’ll pour it. If you want something sweeter, he’ll tell you why that works too. If you don’t know what you want at all, that’s probably the easiest place to start. And once you step into the room, that same philosophy carries through in ways that feel less like design decisions and more like instincts that happen to be right.

From the outside, LoCali reads darker than it actually is, but once you’re in, the space opens up in a way that feels softer than expected. The lighting isn’t natural, but it behaves like it is — warm, diffused, the kind of glow that settles over a table instead of spotlighting it, so you don’t feel watched or staged or even particularly aware of it after a few minutes. You just feel comfortable, which is harder to engineer than it sounds and usually more obvious when it’s missing. The layout does the rest, and it does it quietly. The bar runs along the right side when you walk in, a natural landing point if you’re coming in alone or just easing into the night. Across from it, a line of small tables gives you something more contained — intimate without being isolated, close enough to feel like part of the room but separate enough that your conversation doesn’t bleed into the next one. Then, just a few steps up, the space shifts again into a raised lounge area behind a pane of glass, where couches and low tables

make the whole thing feel less like a bar and more like a living room that happens to serve wine. It’s a small divide, but it changes the way the room functions. By the end of the first hour, the space is filling in — people settling into seats, conversations layering over each other, a steady rhythm of movement between the bar and the tables — but it never tips into loud. Sit upstairs and you can hear everything, but it comes through softened, the edges rounded off into a low, steady murmur that lets you stay in your own conversation without having to fight for it. Which is what makes it work, especially for a date, and not in the way places usually try to. There’s no grand gesture here, no forced sense of romance built into the design. What it offers instead is something more practical and, in a lot of ways, more useful: control. You don’t have to commit to a full meal, or a fixed timeline, or even a second drink. You

Start at the Bar A first glass at the bar sets the tone—easy, flexible, and without expectation. can start small, stay light, and decide what the night becomes as you go, which sounds simple until you realize how few places actually let you do that without making it feel like you’re opting out of something. What makes that control so valuable is how easily it adapts to whatever kind of night you walked in expecting — or didn’t. The same room, the same glass of wine, the same starting point can turn into three completely different experiences depending on who you’re with and what you’re looking for. That’s why LoCali works as more than a wine bar with a nice room. It gives you a starting point, then gets out of the way, which is the sort of thing that sounds almost too simple until you realize most nights out

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do the opposite. They ask you to decide what the evening is before it's really had a chance to become anything. Through all of it, Kevin stays in motion — behind the bar, moving through the room, catching conversations as they pass. He has the easy rhythm of someone hosting a party rather than managing a room, greeting regulars, making room for newcomers, keeping the pace loose without letting it drift. It is not hard to imagine how quickly that kind of energy turns a first visit into a second one, or how a date that started as a glass of wine can quietly become a place you come back to together. At one point, a couple walks in and tells him they’re there because their daughter won’t stop talking about the place. He doesn’t miss a beat. “Must be a smart girl.” They laugh, push back, say she probably just wants them to take her here and pay for it. “Then she might be a genius,” he replies. It’s not the joke itself. It’s how easily it lands, how quickly it turns a first interaction into something that feels familiar, like you’ve already been here before even if you haven’t. He treats the room less like a business and more like something he’s hosting, which, in a way, he is. Because underneath all of it — the wine knowledge, the sourcing, the way he’s structured the business so that he can control what’s on the list and how it gets there — LoCali feels less like a concept and more like a place someone built because they wanted somewhere to spend their own time. That earlier comment — the one about success — lands differently because of that. It’s not about confidence for its own sake. It’s about understanding that if you build a room people actually want to be in, if you remove just enough friction to let them decide what kind of night they’re having without pushing them in a specific direction, the rest tends to follow. And LoCali feels like that kind of place. A place where you can have one drink and leave, or stay longer than you planned. And either way, feel like you made the right call. 44

DÎNER À DEUX: Three Ways to Do Date Night at LoCali First Date: keep it light; keep it movable The best version of a first date is one where neither person feels stuck, and at LoCali, that starts with something as simple as a single glass. Come in early, settle in, and keep it simple. Sit at the bar if you want something casual, where conversation can ebb and flow without pressure, or grab a small table if you want a little separation while you figure each other out. The room is still waking up then, which gives you the rare ability to shape the tone of the date before the space starts shaping it for you. The staff will guide you just enough to land somewhere comfortable without making it feel like a test. You don’t need the language or the confidence — just a willingness to answer honestly. Maybe that means a dry rosé with just enough sweetness to keep it easy, maybe it means something else entirely; the point is that nobody makes you feel like you picked wrong, which is a small thing until you realize how often that pressure exists elsewhere.

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Something to Share Tomato pie from Pizza 316 keeps things simple—meant to be passed, not plated. From there, the night has room to unfold without expectation. If it doesn’t click, you’re one drink in and you’re done — no drawn-out obligation, no awkward second act. And if it does, you stay, letting the moment stretch just a little longer than you planned, which is exactly where a good first date should live.

The Ongoing Date settle in without making it a thing This is where LoCali really finds its footing, somewhere in that space between casual and intentional that’s hard to define but easy to recognize when you’re in it. You’ve been seeing each other for a while, so you don’t need the structure of a full dinner to justify the night, but you still want it to feel like you chose it. That shift usually happens naturally, starting with a glass and moving toward a bottle once you both realize you’re not going anywhere anytime soon.

From there, the space starts to do more of the work. You might stay at a two-top, leaning into the kind of faceto-face conversation that doesn’t have to compete with the room or move into the lounge, where the couches and low tables create something looser and more relaxed, more like you’ve been invited to stay than asked to order. The food follows that same rhythm. Cheese boards, charcuterie, tomato pie from Pizza 316, dips from Opa Taverna — everything is shared, simple, and unobtrusive, arriving without interrupting the flow of the conversation. You’re not stopping to eat so much as eating while everything else continues, which subtly changes the pace of the night. At a traditional dinner, the structure resets things constantly — courses arrive, conversation pauses, the rhythm breaks and restarts. Here, it doesn’t. One bottle becomes another, one plate turns into a few more bites, and before you notice it, the thing that was supposed to be casual has become the night itself.

The Big Night frame it, don’t force it LoCali isn’t trying to replace the big, celebratory dinner, and it works better because of that. If you’re marking something — an anniversary, a milestone, something that deserves the full experience — you still go somewhere else for the main event. But LoCali becomes the piece that makes the rest of the night feel more complete, the moment where things either begin to take shape or finally have space to settle. Come before dinner, when the night still feels open, and let it set the tone in a way that feels intentional without being structured. Or come after, when everything else is done, and let it be the place where you slow down enough to actually talk about it. Either way, it becomes a kind of transition point, something that gives the night dimension instead of just a start and an end.

The Bottle That Changes the Night At some point, a glass turns into a decision. Maybe it’s bold, maybe it’s easy, maybe it’s somewhere in between—but once the bottle hits the table, the night stops being a stop.

The lounge plays a different role here, less about settling in for hours and more about carving out a moment that feels distinct from everything else. A drink before you head out, a bottle when you come back — something that lets the night breathe a little. It’s a quieter kind of occasion, but that’s exactly why it works. It doesn’t compete with the rest of the night or try to redefine it; it simply fits into it, rounding out the experience in a way that feels natural rather than necessary.

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If you can spot the five differences in these two pictures from LoCali, the borough's newest wine bar, email your answers to contests@thewcpress.com, and you’ve got a chance to win a Saloon 151 gift certificate.

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