Main Line Today - February 2026 by Today Media

BERWYN TAVERN’S NEW BARKEEPS

OUR LIST OF MUST-HEAR LOCAL PODCASTS

INSIDE THE REGION’S RICH SQUASH TRADITION

BYOB DIRECTORY INSIDE!

PERFECT PASTA AND WHERE TO FIND IT

Spaghetti and meatballs from Anthony’s Malvern

FEBRUARY 2026 $5.99 MAINLINE TODAY.COM

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2025

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B E F E A ROSALIE ITALIAN SOUL FOOD

L E S S in the pursuit of what sets your soul on fire

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CONTENTS VOLUME 31

ISSUE NO. 2

FEBRUARY 2026

DEPARTMENTS

ALSO IN THIS ISSUE

6 FOREWORD

59 EPICURE

8 COMING UP + WEB EXTRAS

L’Olivo Trattoria brings a fresh, modern sensibility to Eagleview Town Center. PLUS: Malvern Buttery’s new Ardmore outpost. By Ed Williams

10 SCENE

FRONTLINE

38 FEATURES

13 RAILSIDE LANDMARK

The Berwyn Tavern has experienced its first ownership change in over 30 years— but don’t expect much else to be different. By Michael Bradley

15 THE HOT SEAT

Does her voice sound familiar? We chat with Ellen Langas, queen of the QVC order line for over 35 years. By Gina Lizzo

16 POWER OF THE POD

Why podcasting works—and why so many are hitting record. By Gina Lizzo

64 LAST LOOK

Postcard perfect. By Ed Williams

BERWYN TAVERN’S NEW BARKEEPS

24 EXTRUDED, ROLLED, CUT, TWISTED, FOLDED

INSIDE THE REGION’S RICH SQUASH TRADITION

BYOB DIRECTORY INSIDE!

There’s no shortage of great pasta in our region. We name some of our favorite house-made creations. PLUS: Our annual BYOB guide and more. By Ed Williams

34 FEBRUARY IN BLOOM

A New York couple returns to the region for a lush winter wedding in Gladwyne. By Gina Lizzo

Spaghetti and meatballs from Anthony’s Malvern

Once the dominion of the Main Line elite, squash is loosening up—and preparing for its Olympics debut. By J.F. Pirro

42 DOWNSIZING BY DESIGN

42 ( A B OV E ) C HR IS T I A N GI A NNE L LI

PERFECT PASTA AND WHERE TO FIND IT

38 HAVING A BALL

A couple finds a fresh start in a custom Newtown Square home. By Eileen Smith Dallabrida

( T O P) A S HL E Y JOA NN A

OUR LIST OF MUST-HEAR LOCAL PODCASTS

E D WIL L I A M S

THIS MONTH’S COVER Photo by Ed Williams

2 February 2026 | mainlinetoday.com

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THE FACE OF

CHIMNEY RESTORATION As a second-generation, full-service chimney and masonry restoration company, D.J. Cross is the oldest in the region with the most industry-certified technicians on staff. Family owned and operated for nearly 45 years, D.J. Cross is ready to restore or maintain your hearths or chimneys, whether they were built last year or before the turn of the last century. Their team is committed to delivering superior workmanship and technical expertise, which is why customers trust them season after season with their wood or gas fireplaces.

D.J. CROSS, INC. CHIM CHIMNEY

300 S. Pennell Road, Media, PA 19063 484.254.4490 • djcrossinc.com Pictured: Benjamin and Jonathan Cross

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EXPERT EYE CARE, LED BY NATIONALLY AND REGIONALLY RECOGNIZED PHYSICIANS Carty Eye Associates

a division of Today Media

41 Leopard Road, Suite 101 Paoli, PA 19301

Now a Part of Center for Advanced Eye Care (CAE)

Phone (610) 325-4630 Fax (610) 325-4636 www.mainlinetoday.com

Same Team, Same Trust. Now with Expanded Hours

Group Publisher Robert F. Martinelli Associate Publisher Dave Cuddihy Associate Publisher Emeritus Charlie Tomlinson Editor-in-Chief Hobart Rowland Creative Director Jorge Márquez

EDITORIAL

Dr. Sagun Pendse Cataract surgery, LASIK, and PRK. Ranked #14 nationally for cataract surgery by Newsweek; Main Line Today Top Doc.

Dr. Asal Sepahi Comprehensive eye care with expertise in specialty contact lenses.

Dr. David Densmore Comprehensive eye care with extended hours, designed for greater patient access and convenience.

Dr. Mitchell Stein Medical retina and glaucoma care, SLT and intraocular injections. Main Line Today Top Doc.

Managing Editor Gina Lizzo Food & Drink Editor Ed Williams Home & Style Editor Eileen Smith Dallabrida Travel Editor Marilyn Odesser-Torpey Research Editor Sara Kilgus Copy Editor Joseph Barron Senior Writer J.F. Pirro Contributing Writers Michael Bradley,

Jaime Lynn Curley, John DiCarlo, Kim Douglas, Paul Jablow Contributing Illustrators Jim Graham, Ashley Joanna, and Photographers Jon Krause, Veronika Paluch, Lauryn Swavely, Tessa Marie Images, Ed Williams

DIGITAL

cartyeye.com • 610.527.0990 830 Old Lancaster Pike Suite 100 • Bryn Mawr, PA

Director of Digital Strategy Greg Mathias Digital Producer James Maley Associate Digital Publisher Sabrina Sucato Lead Digital Strategist Mike Rocheleau MLT Digital Editor Annie Hill

ADVERTISING & MARKETING

Multimedia Account Executives Christine Hutkin, Paula Pedana, Shari Seitz Marketing Director Carol Henderson Digital Sales & Marketing Manager Karen Martinelli Sales & Marketing Administrator Samantha Oughton

PRODUCTION

Production Director Eric Bolis Senior Graphic Designer Rosalinda Rocco Graphic Designers Kyle Manzolillo,

Natalie Newhart

TODAY MEDIA

President Robert F. Martinelli Secretary/Treasurer Richard Martinelli Controller and Director of Operations Donna Kraidman Senior Audience Development Manager Lisa Bennett Accounts Payable Supervisor Sara Corbett Accounts Receivable Supervisor Jennifer Schuele Junior Staff Accountant Jennifer Floor Accounts Receivable Specialist Nancy Evans IN MEMORIAM

Chairman Angelo Martinelli (1927-2018)

Vice President Ralph A. Martinelli

Feel Anxious? We Can Help. cmcounsel.com

Therapy • Psychiatry • Medication Management

(1962-2019) MAIN LINE TODAY 41 Leopard Road, Suite 101, Paoli, PA 19301 PHONE: (610) 325-4630 FAX: (610) 325-4636 SUBSCRIPTIONS: (888) 597-0159 February 2026, Vol. 31, Number 2 Copyright © 2026 by Today Media. All Rights Reserved. This magazine or its trademarks may not be reproduced in whole or in part in any form or by any means electronic or mechanical, including photocopying or recording, or by any information storage and retrieval system now known or hereafter invented without written permission from the publisher. Editorial submissions: Unsolicited manuscripts and photographs, unless specifically assigned by an editor in writing, are not the responsibility of this magazine. Submitted color photography, requested or unsolicited, is always nonreturnable. Letters to the editor are welcome. Letters should include name, address and a daytime phone number so that authenticity can be verified. Subscriptions: $24 a year. Subscription queries: Mail: Main Line Today, PO Box 291785, Kettering OH, 45429 E-mail: mainlinetoday@sfsdayton.com Phone: (888) 597-0159 Hours: Monday-Friday, 8:30 a.m.-5 p.m. Single copies/back issues: Single copies and back issues are available at the cover price, plus $2 postage and handling, with bulk rates available. Call (610) 325-4630 or go to mainlinetoday.com.

4 February 2026 | mainlinetoday.com

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FOREWORD

UNLIMITED PASTABILITIES

GINA LIZZO MANAGING EDITOR

ERIK WEBER

ome of my favorite memories growing up are of making fresh pasta with my dad. As soon as I was old enough to take direction, he had me hand-cranking the machine, rolling out homemade dough to the perfect thinness for linguine, ravioli and tortellini. (That’s the two of us on the right.) It wasn’t just about dinner. It was a life lesson in patience and precision—delicious proof that attention to detail can make simple food taste extraordinary. Even with today’s more modern alternatives, I cling to the old-school techniques my father learned from his grandfather and passed down to me. We still (sometimes painstakingly) crank out pasta by hand. And even though a wooden gnocchi board is less than $30 these days, I’ll always roll mine down the back of a fork to form those perfect ridges—just like my great-grandfather did back in his home country of Italy. There’s something so grounding about such a simple process. When I moved to downtown West Chester a few years back, Dolce Zola was a go-to for my dad and me. There, Italian-born executive chef Antonella Gamba turns out pappardelle, gemelli, bucatini and more daily. Since making the move further east, Anthony’s Malvern is a new favorite. In this month’s issue, dining guru Ed Williams dives into the region’s fresh pasta obsession, spotlighting Dolce Zola, Anthony’s and other standouts. And save room for dessert. He has some ideas for that, too.

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6 February 2026 | mainlinetoday.com

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COMING UP + WEB EXTRAS Follow us facebook.com/mainlinetoday

NEXT MONTH

@mainlinetoday

We’re heading to Pennsylvania’s Laurel Highlands for a spring getaway. Find your next drivable vacay in our March issue.

@mainlinetoday @mainlinetoday

Instagram Alert!

PLUS ...

TOP: SANOM/STOCK.ADOBE.COM LEFT: SWEEANN/STOCK.ADOBE.COM

What’s the future of AI in local schools? We ask students, teachers and administrators.

Bryn Mawr’s @drstarkplasticsurgery took to social media to celebrate his recent MLT Top Doctors nod.

GOLUBOVI/STOCK.ADOBE.COM

ONLINE • Where art lives: To find classes around the region that unleash your creativity, check out mainlinetoday.com/artcenters. • Where dreams come true: A new Make-a-Wish Wishing Place just opened in Bala Cynwyd. Visit mainlinetoday.com/makeawish for a peek inside. • New Year, New Hope: For a much-needed winter respite, Bucks County’s Ghost Light Inn is only a short drive away. Learn more at mainlinetoday.com/ghostlight.

8 February 2026 | mainlinetoday.com

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“Top Cosmetic Dentist” Main Line Today Magazine “Top Cosmetic Main Line Today Magazine “Top CosmeticDentist” Dentist” Main Line Today Magazine The Pennsylvania Center for Cosmetic Dentistry The Pennsylvania Center for Cosmetic Dentistry The Pennsylvania Center• for Cosmetic Dentistry Commons at Lincoln Center Exton, PA 19341 Commons Lincoln • Exton, PAPA 19341 Commonsatat LincolnCenter Center • Exton, 19341 610-363-2300 • www.extondental.com

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SCENE PICTURES BY HUGHE DILLON

DEVEREUX ADVANCED BEHAVIORAL HEALTH EVENING OF HOPE NOV. 8, PHILADELPHIA 1. Olivia and Shane Johnson of Chester Springs 2. Charles Rowe of Merion and Lynn Carino of Devon 3. Suzin and Howard Levy of Penn Valley 4. Lane Fabiano of Malvern and Catherine Mastronardi of Philadelphia 5. Jason and Corinn Rocker of Merion Station with Sarah and Doug Ross of Philadelphia

OUR CLOSET IN YOUR NEIGHBORHOOD’S FASHION FOR ALL FUNDRAISER AT BOYDS

NOV. 19, WAYNE 6. Karen Caplan of West Chester and Leda Harrington of Haverford 7. Maggie Curato of Merion and Dara Tye Goldstein of Villanova 8. Jamie Bleznak of Gladwyne and Meredith Hoffman of Wynnewood 9. Former Neiman Marcus fashion director Ken Downing with Boyds president Kent Gushner of Bryn Mawr 10. Shayna Walinsky of Wynnewood, Melissa Strauss of Narberth, Carly Rubin of Wynnewood and Danielle Walter of Bryn Mawr

10 February 2026 | mainlinetoday.com

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WHERE IN THE OBX CAN YOU SEE WILD HORSES AND DOLPHINS IN THE SAME PLACE?

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FRONTLINE INSTITUTIONS

RAILSIDE LANDMARK THE BERWYN TAVERN HAS EXPERIENCED ITS FIRST OWNERSHIP CHANGE IN OVER 30 YEARS—BUT DON’T EXPECT MUCH ELSE TO BE DIFFERENT. BY MICHAEL BRADLEY

L A U R Y N S W A V E LY

ooking at Sean McKeon negotiate the upstairs gathering room at Malvern’s Valley House Bar & Restaurant, it’s almost as if he laments its existence. “We have private parties here,” he says. “Probably too many.” McKeon’s complaint has nothing to do with the clientele. It’s more about the stress a group of 20 or so can put on his kitchen. It’s actually one of the more minor issues he and co-owner Drew Zuccarini confront daily. “We’re both kind of seven days a week,” Zuccarini says. Things won’t be getting any easier for the two restaurateurs—especially now that they’ve added a Main Line landmark to their portfolio. McKeon and Zuccarini purchased the Berwyn Tavern in June 2025 from Henry Fischer, who’d owned it for 33 years. A dozen miles down the road in Haverford, Dan Clark acquired the venerable dive bar Roache & O’Brien in 2024. And just as Clark made a few cosmetic changes and updated the menu offerings there, Zuccarini and McKeon are planning minor alterations like a much-needed bathroom renovation. But the railside institution’s no-nonsense personality won’t change. “We’re not trying to uproot the place and change it,” says McKeon. Zuccarini adds: “It was most people’s main concern—that when we took over, we were going to gut it.”

New owners Drew Zuccarini (left) and Sean McKeon saddle up to the bar at the Berwyn Tavern.

The beloved “BT” has been around since 1946. The building it occupies was built in the 1860s, serving as part of the William H. Fritz Lumber Company. In 1940, the part of the property that would eventually become the tavern passed to Mary Capriotti. Six years later, it opened as a bar—and in 1959, it took its current name. More than 65 years later, there remains a loyal, mixed-bag contingent of regulars. Contractors rub elbows with financiers and old-money scions. Couples and families congregate in the rear dining area for the pork sandwich or smoked meatloaf. And since the bar is one of the few in the area that stays open until 2 a.m. 365 days a year, it attracts a robust younger crowd at night. There will be a few tweaks. Expect the chicken cutlets that are so popular at the Valley House to migrate east. Smash burgers will be available, too. The beer menu will expand, and new tables have already been added. Some subtle changes to the outside

seating area can be expected, and the upstairs party room could get some updates. “We won’t be able to exist if we don’t make some changes,” Zuccarini says. Paul Tenaglio has known both owners for years. He frequented the Great American Pub in Phoenixville when they worked there, and all three are members of Phoenixville Country Club. “With Sean, what you see is what you get,” says Tenaglio. “There’s no [nonsense] with him. He’s a straight-up guy. He’s very quiet, but he knows what he’s doing. It’s the same with Drew. He’s so good with customers and the people who work [at the Valley House]. When they bought the tavern, I thought it would be a home run.” It’s hard to find an area bar Zuccarini isn’t familiar with. He reflects nostalgically on Gillane’s Tavern in Ardmore, remembers Maloney’s Pub in Bryn Mawr and lights up when speaking about Haverford’s oncevibrant Al E. Gators. He also recalls when Bryn Mawr’s now more upscale Kelly’s mainlinetoday.com | February 2026

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FRONTLINE INSTITUTIONS

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Taproom was a college dive bar with sticky floors and undergarments hanging from the antlers of the giant moose head mounted on the wall. That thorough knowledge comes from 32 years in the business, starting in the mid-1990s when he was a dishwasher at a spot in Conshohocken while still attending Archbishop Carroll High School. He worked four years at Smokey Joe’s in Wayne until the Ryan family closed it in 1999. After a stint managing a restaurant in Charleston, South Carolina, Zuccarini spent several years working for the Hemcher family at their Great American Pub locations. McKeon grew up in Phoenixville, though his mom is from Wayne and his uncles frequented the Berwyn Tavern. After high school, he attended Pittsburgh’s Duquesne University for basketball. The 6-foot-10 center played two years, graduating in 2007. He met Zuccarini eight years later at Phoenixville’s Great American Pub, where the two started thinking about next steps. In late 2021, what was then known as the Office was sitting vacant in the shadow of the Pennsylvania Turnpike. A casualty of the pandemic, the building had a long history as a tavern, and McKeon and Zuccarini put in a bid for it. By June of 2022, it was theirs. “It has something for everyone,” Zuccarini says. “People ask us, ‘What’s your cuisine?’ We don’t have a set cuisine.” McKeon is a little more definitive about the tavern’s wide-ranging menu selections. “It’s an American mixed grill,” he says. The duo isn’t looking to make the BT’s bill of fare quite so far-flung, but they do understand that the Main Line region is becoming more of a destination for upscale food and drink options. Just don’t expect to see the Valley House’s $42 New York strip steak on the menu. “They take care of their employees, and the atmosphere there is already way better than it was,” says Tenaglio of the improved vibe at the BT. “It’s just the little things they’ve done.” Zuccarini and McKeon have no plans for another acquisition—at least not right now. “If an opportunity comes up, and it’s the right fit, we’ll look at it,” McKeon says. “We’re not actually hunting down spaces; we don’t want to overextend ourselves. The BT was a good opportunity. It surprised us.” And if their version succeeds, it won’t surprise anyone. MLT

14 February 2026 | mainlinetoday.com

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FRONTLINE THE HOT SEAT

GREAT ESCAPE

NINE ORCHARD

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T H E H OT S E AT : E D W I L L I A M S

NEW YORK, NEW YORK Classic early 20th-century architectural artistry meets contemporary furnishings and amenities at this distinctive getaway destination in New York’s colorful Lower East Side. From the ornamental ceiling and pink marble floors to the original woodwork throughout, Nine Orchard’s 1912 landmark bank building has been meticulously restored and reimagined to reflect its integral place in the city’s history. If you’re in the mood for an evening cocktail, check out the elaborately designed Swan Room on the first floor. For a great meal any time of day, the Corner Bar serves upscale fare in a classic tavern setting.

SAVOR THE CITY: Join a congenial gathering of fellow foodies for a three-hour exploration of the cuisines of New York’s Little Italy and Chinatown as part of a Secret Food Tour (secretfoodtours.com/ new-york). Running through Feb. 12, New York City Restaurant Week spotlights hundreds of eateries in all five boroughs, including some of the swankiest names in culinary creativity. All will be offering special prix fixe menus. FEBRUARY RATES: Starting at $491. 9 Orchard St., New York, NY, (212) 804-9900, nineorchard.com —Marilyn Odesser-Torpey

ELLEN LANGAS VOICE OF QVC’S ORDER LINE BY GINA LIZZO

You may have heard Haverford’s Ellen Langas guiding you through the Brandywine Museum of Art and keeping you company while you’re on hold with Sheraton Hotels or pumping gas at a Mobil station. She’s also the voice of the QVC order line, walking customers through the order process and helping the home-shopping institution do a few billion dollars in business over the past 35 years. MLT: You were one of QVC’s first 100 employees. How did you get your start there? EL: In 1986, I was 28 when a headline caught my eye in the Sunday paper: “Do you want to be a show host?” Given that Vanna White was killing it flipping letters at the time, I thought, “Why, yes, I do!” Having no prior TV experience, I joined a few thousand others who had the same idea for an audition, which was held near City Line Avenue. I was prompted to “sell” a pencil for five painstaking minutes on videotape. Miraculously, I was chosen as an original host when the channel launched live that fall. MLT: What was the atmosphere like in those early days? EL: The energy was palpable— we worked hard. It was a little crazy during the first

couple years, and there was a wonderful sense of camaraderie. We were creating something together, and it was all for one and one for all. When the order lines got busy, yellow lights would flash throughout the building that brought everyone—including hosts—on deck to take orders by phone. MLT: What got you into the voiceover business? EL: When QVC launched, it wasn’t 24/7. To earn additional income, I gained work selling messages on hold to regional accounts. One afternoon, I mentioned that I’d never heard my voice on tape and asked if I could try talking into the microphone. I read a commercial script in the sound booth, and the editor asked if they could use the recording. Since then, I’ve recorded hundreds of messages on hold and commercials.

MLT: How often are you recording for the QVC order line? EL: Every item, every week—sometimes full phrases, sometimes just words connected through editing. Sometimes I don’t know what combination of words will be connected. Once, it felt questionable to record “constipation.” Later, I found out it was used for a Halloween mask called a “constipation mask.” MLT: Has anyone ever recognized your voice in public? EL: My daughters and I were having brunch in Lancaster, and my head was buried in the menu when I asked the waitress about the special. She said, “Oh my gosh, QVC!” While it was fun to be recognized by my voice, I was more excited that I’d impressed my daughters. MLT

mainlinetoday.com | February 2026

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FRONTLINE MEDIA

POWER OF THE POD

Eric LaCasse and Stacey Grant are the husband-and-wife team behind the Podcast Factory.

WHY PODCASTING WORKS—AND WHY SO MANY ARE HITTING RECORD.

hen Antonia DePace became pregnant in 2023, her priorities shifted. The former editorin-chief of Philadelphia Style, Boston Common and Nantucket Magazine stepped back from her chosen vocation and into a marketing role with the Q & U Real Estate Team. It’s a delicate juggling act—one that requires regular travel from her home in New Jersey to Blue Bell to drop off her son with her mom before heading to work in Center City. It also sparked the idea for a podcast. “Society makes it damn near impossible to have an extended mom village,” says DePace. “My goal is to create a village we might not all have. ‘The Working Mom’s Playbook’ is supposed to be that center place, no matter how you parent or what

your opinions are. It’s a place of absolutely no judgment.” DePace is hardly alone in her brainstorm. Podcasting has become one of the fastestrising forms of media today. As of late last year, there were over 4.5 million podcasts globally. Scroll through Spotify or Apple Podcasts, and you’ll find shows on nearly every topic imaginable—from parenting, politics, true crime and business to music, the arts, celebrity interviews and spirituality. Unlike social media, where algorithms dictate visibility and content can feel fleeting, podcasting offers a more substantial and robust space for honesty and real connection. Though, in fairness, up to 90% of podcasts don’t last more than a few episodes. DePace dropped 10 weekly episodes in her first season. Each runs about

40 minutes and was recorded at home. While she has some background in multimedia journalism, podcasting was new territory. She leaned on advice from friends, starting with basic equipment and eventually hiring an editor. DePace also hopes to add a video component moving forward. Right now, it’s just her and an editor. “For the first season, I didn’t have all the equipment you’d dream of having,” she says. “I wanted to make sure it was something I really wanted to do before I invested. That’s why the audio isn’t perfect, which is OK. I think it connects with the fact that, as a mom, it’s not always perfect. It’s more about getting the message out there.” Perhaps it’s no surprise that Covid restrictions prompted a massive surge in podcast creation. According to a 2023 story continued on page 18 in Harvard University’s

C O U R T E S Y O F P O D C A S T FA C T O RY

BY GINA LIZZO

16 February 2026 | mainlinetoday.com

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FRONTLINE MEDIA

LOCAL PODCASTS: A MUST-HEAR PLAYLIST

Make Village of Four Seasons your new home in Spring 2026!

“Binge or Cringe: The Podcast.” In this spinoff of their wildly popular Facebook group, Conshohocken’s Jamie Joffe and Suzi Lazarus offer honest reviews of the latest streaming shows and movies.

“Bachelor Happy Hour: Golden Hour.” ABC’s “Golden Bachelor” alum Susan Noles teams up with fellow castmate Kathy Swarts for this weekly chat about love and relationships at every age.

“Gurus & Game Changers.” Chester Springs’ Stacey Grant and Downingtown’s Mark Lubragge welcome an offbeat array of intriguing guests, including a teen prisoner turned author, a ’90s supermodel and more.

“Keeping Abreast with Dr. Jenn.” Gladwyne’s Dr. Jenn Simmons, a former breast surgeon and the current functional medicine practitioner behind Haverford’s PerfeQTion Imaging, talks breast health and more.

“The Preppy Podcast.” Kennett Square’s Patricia Mae Olson hosts weekly interviews with the brands, businesses and influencers keeping the modern preppy lifestyle alive.

Lot 16 | Newtown Square | Village of Four Seasons Construction is underway for the popular Bellﬂower Model on Homesite #16 with so many gorgeous designer selections! Priced at $2,000,000 - call today for your private tour! Susan Palovitch, Associate Broker susan.palovitch@compass.com M 484.459.5447 | O 610.947.0408 Meghan Chorin, Associate Broker meghan.chorin@compass.com M 610.299.9504 | O 610.947.0408 Compass RE is a licensed real estate broker and abides by Equal Housing Opportunity laws. All material presented herein is intended for informational purposes only. Information is compiled from sources deemed reliable but is subject to errors, omissions, changes in price, condition, sale, or withdrawal without notice. Photos may be virtually staged or digitally enhanced and may not reﬂect actual property conditions. 216 E Lancaster Ave, Wayne, PA 19087

“Spark Your Light.” Achieve your goals and regain your spark with this monthly listen, hosted by Springfield’s Jaclyn Gallo.

“UNEARTH.” Founder of the marketing agency Nolia Roots, Media’s Shelly Hughes showcases all aspects of business leadership with real stories from entrepreneurs. “We Grow Together” and “Dealmaking.” Chester County’s Laura DiFrancesco is a serial entrepreneur and founder and CEO of Dean Street Law, Flourish Coworking Space and Ethereal Farms. Through two podcasts, she explores the process of unlocking your potential and navigating the tricky world of mergers and acquisitions.

FOR KIDS … “The Bedtime Scientist.” Hosted by Merion Station’s Josh Fleishman, this podcast employs science to calm the young nervous system with content inspired by Fleishman’s own family life.

FROM KING OF PRUSSIA STUDIOS … “Real Estate AI Flash.” Devon’s Rajeev Sajja offers tips on mastering artificial intelligence in the real estate world.

“Taylor Taylor Taylor Show.” This witty pod covers everything from pop culture and new trends to interviews with local personalities, all hosted by Glen Mills’ Taylor Brooke.

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FRONTLINE MEDIA continued from page 16

Neiman Lab online journalism publication, over 1.1 million new shows appeared in 2020 alone. That number dropped off sharply in 2022 to less than 220,000 new launches. Before she got into podcasting, West Chester’s Kate Coffin ran a dog collar company that supported animal shelters and rescues. “It became clear to me that we needed to reconnect with animals and the natural world,” she says. Alongside her sister, Jenn Asplundh, Coffin launched “The Kindred Podcast,” joining the over 720,000 new shows that debuted in 2021. It’s now approaching its 10th season, with each biweekly episode exploring humanity’s relationship with animals and nature through science, storytelling and humor. “We’re trying to reach people’s heart space,” says Coffin. “That energy that comes from conversation can be really potent. Podcasting is perfect for that.” Coffin is candid about her learning curve. “We had no business starting a podcast,” she laughs. “I knew nothing about production or logistics. We did our research and figured it out as we went.” Today, “The Kindred Podcast” has a full

team that includes an editor, a producer, and a social media and website director. It remains entirely self-funded, and the only real non-negotiable is sound quality. “You can go get a mic, hook it up to your computer and use Zoom like we do,” Coffin says. “You can make it as fancy as you want, but sound is critical. We’ve grown a lot with our sound.” Eric LaCasse and Stacey Grant have seen firsthand how intimidating the technical side of podcasting can be. In 2021, the husband-and-wife duo from Chester Springs launched the Podcast Factory as part of their Main Line Studios production company, initially offering studio space and equipment to up-and-comers. Due to rising costs, they’ve since shifted to consulting. They help podcasters launch, optimize and grow their shows, even working with bigger names like Citadel Bank and Subaru. “The number one roadblock for people is tech,” says Grant. “There’s an anxiety around it.” LaCasse adds: “You can absolutely figure it out on your own, but it’s helpful to have somebody who’s done it—who knows the pitfalls.” Grant hosts “Gurus and Game Changers” alongside co-host Mark

Lubragge. It features guests ranging from industry leaders to unconventional disruptors. For her, the biggest challenge is monetization. “It’s what people are still trying to figure out,” she says. “A lot of people do it through becoming a YouTube partner, where the platform pays you for any ads that show up on your podcast.” For many creators, podcasting is more about voice and authenticity. When Coffin and Asplundh took the leap into podcasting, they were both over 50. “It’s such a beautiful time to start creating a production that puts you out there,” Coffin says. “You have to be brave, let go of a lot of your perspectives on yourself and just go for it.” LaCasse recommends starting slow, offering episodes once a month or bi-weekly until you get the hang of it. DePace’s advice for beginners: Start small. “Get a $20 lapel mic on Amazon and just try it,” she says. “You don’t need to get the expensive one right away.” Ultimately, podcasting succeeds when passion leads the way. “If you’re offering something you truly care about, people will connect to that passion and energy you bring,” Coffin says. MLT

Here, life is a party. And you’re the guest of honor. Here, at the Main Line’s premier boutique Life Plan Community, celebrate your independence, follow your curiosity and relax in the knowledge that you’ve made a wise choice for your future. And for your family. We invite you to call and schedule a visit. (610) 879-2067

Welcome to Life Plan Community Living TheMansionAtRosemont.org INDEPENDENT LIVING

PERSONAL CARE

MEMORY SUPPORT

18 February 2026 | mainlinetoday.com

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FRONTLINE PEOPLE 2

MY TOP 5

DR. CHRISTIAN SUBBIO

SUBBIO PLASTIC SURGERY & MEDSPA

D R . C H R I S T I A N S U B B I O : S U B B I O P L A S T I C S U R G E RY & M E D S PA 1. TIM LANDER OTHER PHOTOS COURTESY OF THE BUSINESSES

1. HIKING THE HORSE-SHOE TRAIL. This is one of my favorite weekend activities when I’m with my family. A beautiful hike always ends with an exploration of the ruins of the former Colonial Springs Bottling Plant. Phoenixville, nps.gov.

2. ELITE EDGE BOXING, FITNESS AND MARTIAL ARTS. Elite Edge is a great place to train. My boys love the youth boxing classes, too. It’s a high-energy, consistent part of our weekly routine. 11 N. Bacton Hill Road, Malvern, (484) 753-3899, eliteedgeboxingbjj.com.

3. THE BUTTERY. I love stopping in here. If we’re having people over for coffee or brunch, it’s a must to grab their almond croissants, scones and monkey bread (for our sons). 233 E. King St., Malvern, (610) 296-2534, malvernbuttery.com. 4. INSTACARE PHYSICAL THERAPY. As a surgeon, I spend most of my day hunched over in the operating room. This place helps me stay aligned and moving well. Dr. Dan Luczka is a wizard when it comes to tuning me up so I feel my best. 56 Penn Oaks Drive, West Chester, (484) 2020461, instacare.health. 5. RESTAURANT ALBA. A top date-night choice for me and my wife for the farm-to-table dishes and warm atmosphere. Their stuffed olives and burrata are must-try appetizers. 7 W. King St., Malvern, (610) 644-4009, restaurantalba.com.

A regional magazine bringing you the latest on food and drink, shopping, people, events, and more around the Main Line and western suburbs.

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mainlinetoday.com | February 2026

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FRONTLINE STYLE

LOCAL FASHIONISTA

STACEY LEE MIDDLEMAN OWNER, STACEY LEE BOUTIQUE HAVERFORD BY GINA LIZZO

FASHION ROOTS: My mother, Rhoda, with her incredible eye for jewelry and design, was my initial muse and inspiration. My innate love for thoughtfully putting together outfits and crafting a complete, polished look made me realize I had to make this my career. HER CAREER IN FASHION: I earned my degree in fashion design and merchandising from Harcum College. My first job was at a boutique in Ardmore’s Suburban Square. From that moment, fashion became my obsession. I also made a lifelong friend there who still consults with me and works part time in my boutique. FAVORITE PLACES TO SHOP: For sophisticated and curated collections, I always head to Posh Collections in Malvern. I also love the incredible edit of designer apparel and accessories at Boyds in Wayne. FASHION ICONS: I draw inspiration from the ultimate classic, Audrey Hepburn, for her enduring grace. I combine that with the sleek, modern sensibility and incredible tailoring of a contemporary icon like Victoria Beckham. TRENDS SHE LOVES: I’m currently embracing the polished ease of

relaxed suiting paired with incredibly elevated denim looks. I love finishing these modern outfits with perfectly chosen statement accessories. INDISPENSABLE ACCESSORIES: A standout, investment-level handbag and a perfect pair of classic hoop earrings. They are the essential finishing touches that immediately elevate any outfit from simple to statement-making. CLOSET MUST-HAVES: A great-fitting pair of denim; a crisp, high-quality white blouse; and a versatile go-to blazer. These are the foundation for endless chic and polished ensembles. FAVORITE FRAGRANCES: I rotate between the seductive, modern classic Chanel Coco Mademoiselle and the warm, opulent notes of Tom Ford Soleil Blanc. THOUGHTS ON AGING: Aging should never mean dialing back your style—it just means dressing with more intention. As women get older, their fashion naturally evolves toward better fabrics, smarter tailoring and pieces that reflect who they are now. The goal is to feel confident, expressive and fully yourself at every age. BEST FASHION ADVICE: Invest in quality, timeless pieces as your foundation, then mix in relevant trends each season. Above all, always stay true to your unique personal style. It’s your most valuable asset. Visit shopstaceylee.com.

V E R O N I K A PA LU C H

HER STYLE: Classic with a twist. My look is rooted in minimalist elegance, but I always inject a current trend or a surprising feminine touch—like an unexpected accessory or a unique silhouette.

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FRONTLINE STYLE

2 3

GET THE LOOK I Make a classic statement in the signature color of love. 1. The Veronica Beard Miller Dickey jacket in carnelian red is a wardrobe staple in a standout color. $798. Available at Veronica Beard, 47 St. Georges Road, Ardmore, (610) 871-4321, veronicabeard.com. 2. A luxurious take on the classic button-down, the Shiona stretch-silk blouse offers a slimming silhouette. $548. Available at Veronica Beard. 3. From Philly-based designer Ann King Lagos, the Insignia tassel necklace in 18K gold vermeil celebrates family and power. $850. Available at REALM Fine + Fashion Jewelry, explorerealm.com. 4. The highwaisted Stila slim pant completes a trendy monochromatic look. $498. Available at Veronica Beard. 5. With a removable snake chain strap, the Barre clutch can be easily transformed from a hands-free crossbody to an elegant clutch. $550. Available at Veronica Beard. 6. A block heel makes the Jennifer Chamandi Mattia 65 slingback pump comfortable for all-day wear. $795. Available at Boyds, 201 W. Lancaster Ave., Wayne, (610) 726-0036, boydsphila.com. —Gina Lizzo mainlinetoday.com | February 2026

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FRONTLINE MAIN EVENTS

MAIN EVENTS BY GINA LIZZO

FOR MORE EVENTS, VISIT

MAINLINETODAY.C OM/ CALENDAR

EDITOR’S PICK Feb. 20-March 20

“Everything Is Personal” at Colonna Contemporary Wayne

“Dancing With the Stars” Tour Philadelphia Anyone glued to this past season of ABC’s “Dancing With the Stars” will want to check out the live version at the Met. Co-host Danielle Fishel is best known to millennials for her costarring role in TV’s “Boy Meets World.” Visit dwtstour.com

Feb. 7-28

“Intro to Digital Photography: DSLR & iPhone” at Main Line Art Center Haverford MLAC offers four weeks of instruction for photo novices. You’ll learn about exposure, composition, lighting and other fundamentals to set you up for selfie success and more. Visit mainlineart.org.

MLT READS

“COMMAND YOUR WEALTH” BY NICHOLAS OLESEN

As a certified financial planner and private wealth advisor at Wayne’s Kathmere Capital Management, Nicholas Olesen pairs his professional experience with a values-based approach to help local executives and their families navigate complex financial situations. Kathmere Capital Management, 130 pages. —Gina Lizzo

TOP: COURTESY OF COLONNA CONTEMPORARY

Feb. 6

M I D D L E : C O U RT E S Y O F “ DA N C I N G W I T H T H E S TA R S ” TO U R

Local artists Dafne Berg, Jacqueline Rose, Mikey Wilson and Megan Kelley are pooling their efforts to throw off the impersonal polish of the art world. Uniquely personal explorations in various mediums, their pieces are grounded in grief, joy, obsession, doubt and other lived experiences. Gallery founder and director Michele Colonna takes pride in hosting thought-provoking events throughout the year. Last month’s “Syntax of Sorrow” raised the question, “If machines inherit our data, will they also inherit our pain?” At least once a year, he opens his gallery to local artists for regionally focused exhibits. “We take great pride in empowering female artistic voices,” he says of his family-run gallery. Visit colonnacontemporary.com.

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FRONTLINE MAIN EVENTS

Feb. 7-March 1

Wine & Chocolate Pairing at Penns Woods Winery Chadds Ford Love is in the air all month long at Penns Woods, where you can sip four varietals, each paired with a handcrafted gourmet treat. Visit pennswoodswinery.com.

Feb. 13-16

Feb. 14

Ringling Bros. and Barnum & Bailey’s Greatest Show on Earth

Cupid’s Chase 5K

Philadelphia

Get your heart pumping this Valentine’s Day at Norristown Farm Park. Now in its 18th year, the race benefits Community Options, a national nonprofit that provides housing and employment opportunities for individuals with disabilities. Runners, walkers and others with leashed pets, baby strollers and wheelchairs are all welcome. Visit runsignup.com.

Prepare to be wowed by 65 talented traveling circus performers, who are making an extended weekend stop at the Xfinity Mobile Arena. The show features new, music-driven material full of unbelievable stunts and thrills. You won’t want to miss the One Wheel Wonder, who mans the world’s tallest rideable unicycle at over 34 feet. Visit ringling.com.

King of Prussia

Opening Feb. 14

MIDDLE: COURTESY OF FRANKLIN INSTITUTE

B O T T O M : C O U R T E S Y O F P E N N S Y LVA N I A H O R T I C U LT U R A L S O C I E T Y

“Universal Theme Parks: The Exhibition” at the Franklin Institute Philadelphia

Feb. 21

At this world-premiere event, you can get an up-close look at the storytelling, world-building, science and technology that brings Universal’s movies and theme parks to life. Visit fi.edu.

The Rock & Roll Playhouse Plays the Music of the Grateful Dead + More for Kids

Feb. 25-28

Conestoga High School’s “Once Upon a Mattress”

Feb. 28

Berwyn

Bundle up for an afternoon of perusing quaint downtown Kennett and the lively craft beer scene. Also expect live music, mocktails and plenty of eats. Visit kennettbrewfest.com.

Conestoga’s esteemed theater program kicks off spring early with this fun spin on the beloved “Princess and the Pea” tale. Visit stogatheatre.com.

Kennett Winterfest Kennett Square

Ardmore Deadheads can ease the little ones into their favorite band with this afternoon concert at Ardmore Music Hall. Brunch is also available. Visit ardmoremusichall.com.

Feb. 28-Mar. 8

PHS Philadelphia Flower Show Philadelphia In keeping with America’s 250th birthday festivities, the nation’s largest, longest-running horticultural event presents “Rooted: Origins of American Gardening” at the Pennsylvania Convention Center. Revel in the traditions of gardening passed down through generations—and the legacies that bode well for the future. Visit phsonline.org.

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2026 DINING GUIDE

EXTRUDED, ROLLED, CUT, TWISTED, FOLDED THERE’S NO SHORTAGE OF GREAT PASTA IN OUR REGION. HERE ARE SOME OF OUR FAVORITE HOUSE-MADE CREATIONS. STORY AND PHOTOS BY ED WILLIAMS

hether dressed in a simple sauce or paired with more complex creations, fresh pasta sits atop the comfort-food pyramid. We’ve chosen 10 spots that offer some of the most memorable iterations of a classic staple … plus some indulgent desserts to finish out the experience.

24 February 2026 | mainlinetoday.com

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ROZ AND ROCCO’S Owner Savas Deniz’s house-made wild mushroom ravioli is blanketed in a creamy sauce accented with sun-dried tomatoes, sautéed spinach and a drizzle of truffle balsamic. Also made to order, the mafaldine, a beautiful, long ribbon pasta with ruffled edges and Naples origins, is tossed with crab, shrimp confit, cherry tomatoes and pesto and finished with three large shrimp. FOR DESSERT: Mediterranean olive oil cake topped with blueberry compote and a dollop of whipped cream. 2904 West Chester Pike, Broomall, (610) 613-8300, rozandroccos.com

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2026 DINING GUIDE

BAR LUCCA Executive chef Will Langlois lives, breathes and absolutely nails pasta. His pillowy hand-rolled gnocchi comes in a black garlic cream sauce topped with Parmesan crisps. The kale creste’s playful rooster-comb curls are colorfully offset by brightpink piped beet ricotta. Everywhere on the Bar Lucca menu, intense yet soothing flavors are paired with thoughtfully executed textures that highlight the kitchen’s discipline and creativity. FOR DESSERT: Rich and nutty pistachio tiramisu. 729 E. Hector St., Conshohocken, (610) 825-2700, barluccarestaurant.com

RECIPE ALERT! CHEF LANGLOIS’ KALE SAUCE 1 bunch kale ½ bunch basil 1 tbsp. garlic, chopped 2 tbsp. lemon juice ¼ cup olive oil ½ cup heavy cream 1 tbsp. butter Puree kale, basil, lemon juice and garlic in a blender or food processor. Add olive oil and blend until smooth. Season with salt and pepper.

RIVERTOWN TAPS Made with Spanish paprika for robust color and flavor, owner Lewis Leiterman’s tender, hand-shaped agnolotti are filled with velvety honeynut squash. A caramel-tinged sage brown-butter sauce clings to every bite. Toasted pepitas, a dash of chili flakes and shaved Parmigiano-Reggiano finish the plate. FOR DESSERT: A Britishinspired banoffee tartlet (toffee caramel and fresh bananas in a salted graham-cracker crust) finished with vanilla-bean whipped cream and shaved dark chocolate. 226 Bridge St., Phoenixville, (484) 924-9112, rivertowntaps.com

26 February 2026 | mainlinetoday.com

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ANTHONY’S MALVERN In his pasta laboratory, Anthony Natale presses spaghetti, linguini, fettuccini and rigatoni through solidbrass dies, pairing his creations with marinara, pink vodka, pesto and Bolognese sauces. Topped with ground-chuck meatballs, the spaghetti is a classic favorite. FOR DESSERT:

House-made tiramisu. 127 W. King St., (610) 6477400, anthonysmalvern.com

FOOD & DRINK PICKS

A list of the area’s finest eateries and drinkeries curated by our editors. Those preceded by a check mark [a] were reviewed by our critics. For expanded dining listings, visit mainlinetoday.com/food/ restaurant-dine-guide/.

ARDMORE aBrew Room. A popular new spot showcasing

Greek coffee culture with standout Freddo espresso and cappuccinos, plus authentic treats like spanakopita, bougatsa, Santorini pie and koulouri. 6 W. Lancaster Ave., (484) 412-8577, thebrewroompa.com.

aChar & Stave. This coffee spot and cocktail bar from Bluebird Distilling’s Jared Adkins offers a foamy, whiskey-tinged caramel latte that’ll become your new best friend. Pastries are available for breakfast. 21 Rittenhouse Place, (484) 414-4102, charandstave.com. aDanDan. A successful Center City concept finds its way to the suburbs, offering authentic SzechuanTaiwanese cuisine with a spicy kick. Various locations, dandanrestaurant.com. aDePaul’s Table. If you’re looking for a prime cut, look no further than this sophisticated modern Italian steakhouse. The tomahawk ribeye is a showstopper big enough to share. 7 E. Lancaster Ave., (610) 589-0500, depaulstable.com. aDelice et Chocolat. Indulge in sweet or savory croissants, a curated selection of macarons, locally roasted Valerio coffee, and colorful pastries. 9 E. Lancaster Ave., Ardmore, (610) 649-7001; 112 E. Lancaster Ave., Wayne, (484) 367-7610; delicechocolat.com. aIzzy’s Cocktail Bar. The handwritten menu at Izzy’s is as carefully constructed as the quirky-sleek vibe. Seasonally fluid, the offerings are designed for small-plate sharing. The bao buns are a true standout. 35 E. Lancaster Ave., (610) 952-0631, @izzys_ardmore on Instagram. aLocal Wine & Kitchen. Sip by the glass, bottle or wine flight while savoring shared plates with your crew. 39 W. Lancaster Ave., (610) 896-4740, localwineandkitchen.com. aLola’s Garden. Boasting prime views of Suburban Square’s courtyard and fountain, Lola’s offers fourseason alfresco dining and a modern American menu with options for all. 51 St. Georges Road, (484) 412-8011, lolasgardenrestaurant.com. aMac Mart. A proprietary seven-cheese blend serves

as the inspiration for this tasty take on America’s favorite pasta dish, supplemented with hearty additions like bacon, buffalo chicken, ribeye, crab dip and more. 40 Rittenhouse Place, (445) 787-4438, macmartardmore.com.

aRipplewood Whiskey & Craft. This speakeasyinspired tavern’s top-notch comfort fare includes a heavenly charred octopus and fries blanketed with Fontina-cheddar sauce and brisket chunks. 29 E. Lancaster Ave., (610) 486-7477, ripplewoodbar.com. aSongsan Korean BBQ. At this intimate nook, diners prepare hearty combo platters of marinated short ribs, chicken, pork belly and beef brisket on their own grill. 66 Rittenhouse Place, (610) 642-3184. aTired Hands Brewing Company and Fermentaria. The focus may be on award-winning beer, but the sandwiches, cheeses and charcuterie are also noteworthy at Tired Hands. 16 Ardmore Ave., (610) 896-7621; 35 Cricket Terrace, (484) 413-2983; www.tiredhands.com.

BALA CYNWYD

DOLCE ZOLA Keeping the focus on northern Italian cuisine, this West Chester favorite excels at cacio e pepe with mussels (creamy Pecorino Romano fonduta and a touch of toasted black pepper). FOR DESSERT: Silky-smooth chocolate mousse topped with whipped cream. 134 E. Gay St., (484) 887-0760, dolcezola.com

aCore de Roma. Standout dishes include tender saltimbocca, bucatini alla matriciana and classic pasta fagioli soup. 201 Jefferson St., (484) 278-4567, corederomabelmont.com. aThe Landing Kitchen. Located in the former Pencoyd Ironworks site on the banks of the Schuylkill River, this cafe’s patio is a great place to unwind with a menu of enticing upscale-casual fare. 617 Righters Ferry Road, (484) 434-8765, thelandingkitchen.com. aLark. Six stories up in the Residence Inn, the Landing Kitchen’s higher-end neighbor offers handmade pasta and imaginative options like sea urchin deviled eggs and red snapper tartare. 611 Righters Ferry Road, (484) 4348766, larkpa.com. continued on page 29

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2026 DINING GUIDE

2026 BYOB DIRECTORY These restaurants don’t serve alcohol. But you can bring you own beer, wine and spirits. Call ahead to find out about corkage fees.

AMERICAN & CONTINENTAL BIRCHRUNVILLE STORE CAFE 1403 Hollow Road, Birchrunville, (610) 827-9002, birchrunvillestorecafe.com BLACK LAB BISTRO 248 Bridge St., Phoenixville, (610) 935-5988, blacklabbistro.net MARY BYOB 47 E. Butler Ave., Ambler, (267) 468-7580, maryambler.com RYAN CHRISTOPHER’S 245 Woodbine Ave., Narberth, (610) 664-9282, ryanchristophersbyob.com THE SILVERSPOON 503 W. Lancaster Ave., Wayne, (610) 688-7646, silverspoonwayne.com SPENCE CAFE 131 N. High St., West Chester, (610) 918-1272, spence.cafe TALULA’S TABLE 102 W. State St., Kennett Square, (610) 4448255, talulastable.com

ASIAN ANCHAN THAI CUISINE 126 Bala Ave., Bala Cynwyd; (610) 664-2438, anchancuisine.com ASIAN CAFE 550 Kimberton Road, Phoenixville, (610) 9332227, asiancafeonline.com ASUKA CHINESE & JAPANESE CUISINE 1502 West Chester Pike, West Chester, (610) 738-8888, asukawc.com BAAN THAI SABAIDEE 704 W. Nields St., West Chester, (610) 696-0800, baanthaisabaideerestaurantwestchester.com BAM BAM KITCHEN 31 E. Lancaster Ave., Ardmore, (484) 844-7827, order.bambamkitchen.com BAMBOO 245 Lancaster Ave., Malvern, (610) 296-7711, bamboohouseofnoodlesoups.com BLUEFIN RESTAURANT & SUSHI BAR 2820 Dekalb Pike, East Norriton, (610) 277-3917, restaurantbluefin.com BLUEFIN EAGLEVIEW 555 Wellington Square, Exton, (610) 458-3234, bluefineagleview.net BUA LOY THAI, LAOS & VIETNAMESE CUISINE 300 W. Lancaster Ave., Devon, (610) 341-8162, bualoycuisine.com BUNHA FAUN 152 Lancaster Ave., Malvern, (610) 651-2836, bunhafaunrestaurant.com CHABAA THAI BISTRO 4343 Main St., Manayunk, (215) 483-1979, chabaathai.com CHIANGMAI AUTHENTIC THAI CUISINE 108 Fayette St., Conshohocken, (610) 397-1757, mychiangmaithai.com COCO THAI BISTRO 231 Haverford Ave., Narberth, (610) 667-7634, cocobistro.com DIM SUM FACTORY CHINESE RESTAURANT 13 E. State St., Media, (610) 566-6688, tomsdimsum.com contined on page 30

SETTANTATRÉ PASTA & PROVISIONS Matt Gentile’s remarkable gluten-free pasta is crafted from blends of rice, corn, millet and tapioca flours. On-site dinners are on hold for the winter season, but his chef-led classes routinely sell out. Available à la carte or as family meals, his grab-and-go frozen dishes (GF and otherwise) feature pastas, sauces and meat add-ons. Highlights include tagliatelle with crab, uni butter and bottarga, and sorpresine with romanesco broccoli, Sicilian harissa, dates, garlic and lemon. FOR DESSERT: Gluten-free tiramisu made with cornstarch and rice flour. 802 Lancaster Ave., Berwyn, (610) 314-0876, settantatrepasta73.com

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ROSALIE Executive chef Jesse Grossman’s lasagna trades the usual ricotta and mozzarella for a hearty wild-boar Bolognese. A fire-roasted tomato base adds smoky brightness, and a flourish of fresh basil accents the richness. And don’t miss the casoncelli, with an aromatic filling of veal, golden raisins and crushed amaretti cookie. FOR DESSERT: Espresso semifreddo (layers of chocolate ice cream cake, sea-salt toffee and caramel). 139 E. Lancaster Ave., Wayne, (610) 977-0600, rosaliewayne.com

aSaffron Indian Kitchen. Blended spices are the true stars at Saffron, which offers an exceptional array of nouveau and traditional Indian cuisine. Various locations, saffronofphilly.com.

BERWYN

Frankie’s Fellini Cafe. At this popular family-owned gem, signature dishes include the veal chop and house-made pasta with meatballs and/or roasted sausage. 678 Lancaster Ave, (610) 647-1737, frankiesfellinicafe.com. Nectar. The late Patrick Feury’s legacy lives on at this Main Line favorite, with excellent Asian fusion cuisine delivered in a posh setting. 1091 Lancaster Ave., (610) 725-9000, tastenectar.com.

aTiramisu Ristorante. This low-key eatery delivers fried artichokes, veal scallopini and other Roman-Jewish classics with a twist. 720 Lancaster Ave., (610) 906-3299, tiramisuberwyn.com. aSettantatré Pasta & Provisions. Orginally launched with a focus on house-made gluten-free pasta, the menu at this mom-and-pop shop has grown to include traditional focaccia, tomato pie and take-home frozen entrées. 802 Lancaster Ave., Berwyn, (610) 314-0876, settantatrepasta73.com. aVeekoo Asian Cuisine. Grab a seat at the sushi bar, or try any of the Chinese, Thai and Japanese specialties at this consistently excellent Asian outpost. 564 Lancaster Ave., (484) 318-7655, veekoorestaurants.com. aWill’s + Bill’s Brewery. Will and Bill Mangan have rebooted their former McKenzie Brew House location with a more upscale look and menu. Try the one-of-akind Wagyu beef frankfurter. 324 Swedesford Road, (484) 318-8538, wills-bills.com.

BIRCHRUNVILLE

aBirchrunville Store Cafe. For 25 years, this unassumingly unique BYOB has enjoyed a stellar reputation. Clean flavors and layered textures are the norm—and don’t miss the mini butterscotch Bundt cake drizzled with caramel. 1403 Hollow Road, (610) 827-9002, birchrunvillestorecafe.com.

BRYN MAWR

aBar Avalon. Chef John Brandt-Lee’s kitchen skills shine in the savory sauces that complement Bar AV’s Italian-inspired menu. 818 W. Lancaster Ave., Bryn Mawr, (610) 520-9700; 116 E. Gay St., West Chester, (610) 4364100; avalonrestaurant.net. aThe Choice. Volodymyr Hyvel is a gifted chef who specializes in Euro-fusion-style preparations like chicken pâté, pan-seared foie gras, Chilean sea bass with miso sauce, and grilled New Zealand rack of lamb. 845 Lancaster Ave., (484) 383-3230, thechoice-restaurant.com. aDua Restaurant. Chef Bledar Istrefi effortlessly blends Greek, Italian, Israeli and Albanian fare. 1000 W. Lancaster Ave. (484) 380-2053, duarest.com. aExit 13 Gastrobar. The former Garrett Hill Pizza is now a sleek gastropub with retractable garage-style doors. The menu is heavy on Italian specialities, and the pizza is a highlight. 910 Conestoga Road, (610) 525-3842, exit13gastrobar.com. The Grog Grill. This well-established tavern features high-quality food and an extensive wine, liquor and beer selection. 863 W. Lancaster Ave., (610) 527-5870, thegroggrill.com.

aIl Fiore. An Italian steakhouse that embraces the concept that food is to be shared, whether it’s antipasti, fresh pasta or a top-notch protein. 915 W. Lancaster Ave., (484) 380-2059, ilfiorephl.com. aJin Ding. At this well-frequented spot in the former Yang Ming space, the buns, dumplings and rice rolls don’t disappoint. The six-piece dumpling sampler is a great place to start. 1051 Conestoga Road, (610) 527-3200, jindingbrynmawr.com. aLa Cabra Brewing Smokehouse. La Cabra’s Smokehouse excels at wood-fired brisket, baby back ribs and wings, all of which pair perfectly with its selection of unique brews. Also check out the original location in Berwyn. 810 Glenbrook Ave., Bryn Mawr, (610) 526-2337; 642 Lancaster Ave., Berwyn, (610) 240-7908; lacabrabrewing.com. aLourdas Greek Taverna. The authentic fare at this family-owned institution includes gyros, moussaka, souvlaki, fresh seafood and more. 50 N. Bryn Mawr Ave., (610) 520-0288, lourdasgreekrestaurant.com. aManorah. Bryn Mawr’s latest Asian BYOB spotlights flavors from all over Thailand. A must for first-timers, the Manorah Sampler combines crispy pork, shrimp and shiitake dumplings, turmeric-spiced chicken satays, and spring rolls. 656 W. Lancaster Ave., (610) 771-8005, manorahthai.com. continued on page 31

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2026 DINING GUIDE continued from page 28 FUSION ASIAN CUISINE & SUSHI 1107 West Chester Pike, West Chester, (610) 4299999, fusionasianpa.com GOLDEN BOWL 33 Rittenhouse Place, Ardmore, (610) 649-3382, goldenbowlardmore.com GUO’S GARDEN 569 W. Uwchlan Ave., Exton, (610) 524-7178, guosgardenpa.com HAN DYNASTY 4356 Main St., Manayunk, (215) 508-2066; 260 N. Pottstown Pike, Exton, (610) 524-4002; handynasty.net HEROSAME JAPANESE RESTAURANT 2371 Haverford Road, Ardmore, (610) 649-7192, herosame.com ISSHO SUSHI AND STEAKHOUSE 216 N. Pottstown Pike, Exton, (610) 280-3000, isshoexton.com KABUKI JAPANESE RESTAURANT 180 E. Dekalb Pike, King of Prussia, (610) 8789203, kabukipa.com KUMAMON RAMEN 348 N. Pottstown Pike, Exton, (610) 808-6468, kumamonramen.com LILY SUSHI AND GRILL 104 W. State St., Kennett Square, (610) 925-3700, lilysushiandgrill.com MANGO TREE BISTRO 2717 W. Main St., Norristown, (610) 631-0969, mymangotreebistropa.com MASAMI JAPANESE STEAKHOUSE & SUSHI BAR 1260 Township Line Road, Drexel Hill, (610) 7893222, masamidrexelhill.com MASAMOTO GOURMET SUSHI & ASIAN GRILL 1810 Wilmington Pike, Glen Mills, (610) 3585538, masamotosushipa.com MICHE SUSHI CAFE 909 Paoli Pike, West Chester, (610) 429-8946, michisushipa.com MINO JAPANESE RESTAURANT 321 Lancaster Ave., Malvern, (610) 651-8756, minosushi.com MINO SUSHI & RAMEN 2 W. Gay St., West Chester, (610) 301-8869, minoramen.com MURASAKI JAPANESE & THAI CUISINE 475 E. Uwchlan Ave., Chester Springs, (484) 3418362, murasakipa.com NOODDI THAI CHEF 42 E. State St., Media, (610) 892-8710; 364 Wilmington Pike, Glen Mills, (610) 361-8086; thaicheftoday.com ORIENTAL PEARL SUSHI & PAN-ASIAN CUISINE 1550 Paoli Pike, West Chester, (610) 692-5888, orientalpearlwc.com PHO-LOSOPHY 226 Haverford Ave, Narberth, (610) 881-5111, pho-losophy.com PHO NOW 3911 W. Lincoln Hwy., Downingtown, (484) 237-8010 PHO STREET 1001 W. Lancaster Ave., Bryn Mawr, (610) 527-1413 POSEIDON ASIAN CUISINE 128 Paoli Pike, Paoli, (610) 812-3333, poseidonpa.com QUEEN CUISINE CHINESE RESTAURANT 41 Ridge Road, Chadds Ford, (610) 358-2665 R&G’S PING PONG 273 E. Swedesford Road, Wayne, (610) 254-0281, pingponggateway.com SONGSAN KOREAN BBQ 66 Rittenhouse Place, Ardmore, (610) 642-3184, songsankoreanbbq.com continued on page 32

BETWEEN THE BREAD We grill Paoli-based food and wine writer Mike Madaio on his tasty new book, “A History Of Philadelphia Sandwiches: Steaks, Hoagies, Iconic Eateries & More” (Arcadia, 240 pages). MLT: What is it about our love for sandwiches around here? MM: Obviously, there are places you can get good sandwiches elsewhere, but it’s so built into the culture here that it feels unique. It eventually clicked that doing the history would be a really unique way to look at all the different sandwiches and why they make such an impact on the culture here. MLT: How did you decide what made it into the book? MM: I wanted to find things that were at least somewhat unique to Philly specifically. The Jewish deli had an impact here, but it’s really a New York thing, whereas the cheesesteak or the name “hoagie” is unique. When it comes to places, I wasn’t trying to mention every great sandwich—that would be impossible. I was trying to focus on spots that had a historical relevance to the origin and evolution of the sandwiches. Feel free to send me hate mail if I left out your favorite place. It is Philly, after all. MLT: Any dishes that surprised you? MM: I expected the cheesesteak to be a very purist thing—steak, onions, cheese and that’s it. There’s a lot more innovation than I thought. There are a lot of places doing really interesting international takes, like Filipino, Ethiopian or Curry cheesesteaks. I came across a salmon cheesesteak I didn’t expect. The cheese and the fish are a little bit of a weird combination. Otherwise it was tasty. MLT: You also venture into hot dogs. Is that really a sandwich? MM: I found examples of it being called a frankfurter sandwich before the term “hot dog” existed. I’m sticking to that. MLT: Did you cover the suburbs? MM: I mostly focused on the city itself, but I do talk a little bit about Luigi and Giovanni in Newtown Square. They do pork sandwiches on the weekends that are fantastic. I’ve seen people say online that the hoagie was stolen from Delaware County—and the reason they say that is because the first place that’s documented to have sold the Italian sandwiches that later became hoagies was in Chester. It’s a placed called DiCostanza’s—and it’s still around. —Gina Lizzo

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FOOD & DRINK picks continued from page 29 aOtto by Polpo. Highlights on a diverse antipasti list include shrimp, Italian sausage and burrata. The menu also includes house-made pasta, a selection of risotto dishes and a daily catch filleted tableside. 52 N. Bryn Mawr Ave., (610) 880-0001, ottobypolpo.com. aPho Street. Pho Street’s tasty street food takes its inspiration from the markets of Vietnam’s Nam Dinh Province. 1001 W. Lancaster Ave., Bryn Mawr, (610) 527-1413; 204 Baltimore Pike, Springfield, (610) 5443934; pho-street.restaurants-world.com. aPinwheel Provisions. Anjali Gupta has taken it to another level with her ’Wich Way Sandwich Bar. Manned by former Nectar chef Colin Mason, the kitchen offers seasonal sandwiches and salads with a global flair. 822 W. Lancaster Ave., (610) 314-7893, pinwheelprovisions.com. aThe Pullman Restaurant & Bar. This sophisticated railside eatery offers globally focused New American dining, plus live music in the piano lounge. 39 Morris Ave., (610) 727-0777, thepullmanrestaurant.com. aSontuosa BYOB. Chef Ernesto Guzman has been curating his international menu for over five years. Regulars rave about the truffle mushroom gnocchi, roasted cauliflower steak, and Chilean sea bass over Jerusalem artichoke purée. 26 N. Bryn Mawr Ave., (484) 222-6216, sontuosabyob.com. aWhite House Tajine. With roots in Casablanca, White House thrives on variety and authenticity, its quirky menu offering a blend of authentic Mediterranean cuisine, plus pizza and burgers. 1047 W. Lancaster Ave., (484) 380-3532, whtajine.com.

CHADDS FORD

aAgave. The well-executed traditional dishes at this low-key gem include creamy guacamole, octopus ceviche, tacos, enchiladas and burritos. 1620 Baltimore Pike, (484) 770-8345, agavechaddsford.com. Antica. Affordable and authentic, Antica brings regional Italian flair to the Brandywine Valley. 1623 Baltimore Pike, (484) 770-8631, anticapa.com. Chadds Ford Tavern. This busy spot offers steaks, seafood and elevated pub fare in an upscale yet comfy setting. 1400 Baltimore Pike, (484) 800-4084, www.thecftavern.com. The Gables at Chadds Ford. A revamped menu spotlights local, seasonal ingredients. 423 Baltimore Pike, (610) 388-7700, thegablesatchaddsford.com.

aOsoSweet Bakery Cafe. Talented pastry chef

Tess Wofford’s versatility is evident in her mastery of everything from cookies to scones to breakfast pastries. 1609 Baltimore Pike, Suite 500, (610) 880-8118, ososweet.shop.

SWEET AMELIA’S Chef Karessa Hathaway handcrafts pasta with an artist’s precision. The subtle skin of her mushroom tortellini gives way to a pillowy mascarpone filling. Warm, woodsy notes pay homage to Kennett Square’s cash crop, and a rich Marsala cream sauce ties it all together. FOR DESSERT: Cream cheese flan with candied guajillo pepitas and a cup of French-pressed coffee. 102 E. State St., Kennett Square, (484) 732-7943, sweetameliasksq.com

RECIPE ALERT!

aOsteria Ama. Breads and pastas are produced on site, and Naples-style pizzas are fired in a massive wood-burning oven from Italy. 100 Ridge Road, Suite 24, Chadds Ford, (484) 800-8676, osteriaama-cf.com; 34 Street Road, West Chester, (484) 301-3955, osteriaama-wc.com.

CHEF HATHAWAY’S MARSALA SAUCE

CHESTER SPRINGS

2 tbsp. neutral oil 1 pint mixed mushrooms, sliced 1 tsp. rosemary, chopped 2 cloves garlic, chopped ¼ cup Marsala wine ¼ cup mushroom stock (substitute vegetable stock if needed) ¼ cup cream Salt and black pepper to taste Heat oil on medium-high heat and sauté mushrooms. Once soft, add garlic and rosemary and cook 30 more seconds. Deglaze with marsala wine and cook until almost reduced and syrupy. Add stock, cream, salt and pepper. Bring to a boil, then reduce to a simmer until thickened.

aBloom Southern Kitchen. Bloom exudes ambition and heart with Lowcountry-inspired dishes like shrimp and grits, Cheerwine-braised boneless short ribs, and chicken and waffles. 123 Pottstown Pike, (484) 359-4144, bloomsouthernkitchen.com. aFlour & Oats. At this rehabbed former yoga studio, specialties include scones, granola and decadent cookies—all sweetened with Pennsylvania’s Nova Maple Syrup. 1600 Yellow Springs Road, (484) 341-0443, flour-and-oats.com.

COATESVILLE

aKings Tavern. The former Mr. E’s Tavern & Fine

Food has been upgraded with a new look, a raw bar, handhelds, huge salads, steak frites and more. 313 W. Kings Hwy., (484) 786-8120, kingstavern.net.

aStottsville Inn. The kitchen at this restored circa-1858 stayover destination offers a creative spin on chicken wings, steaks, seafood, pan pizza and other comforting standbys. 3512 Strasburg Road, (484) 718-5121, stottsvilleinn.com. The Whip Tavern. Authentic British pub fare and an idyllic creekside setting make this rural Chester County anomaly worth the drive to horse country. Beer and ciders only at the bar. 1383 N. Chatham Road, (610) 3830600, thewhiptavern.com.

COLLEGEVILLE

aChow. Just across from Ursinus College, Chow’s classic feel matches homestyle dishes like Kennett Square mushroom flatbread, Thai chicken dumplings and honey-barbecue meatloaf. 454 E. Main St., (484) 902-8495, chowbistro.com. continued on page 33

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POMOD’ORO PIZZA & ITALIAN RESTAURANT At Tony Cataldo’s place, the pappardelle Bolognese is built on house-made pasta ribbons, fresh local beef and marinara from a family recipe. FOR DESSERT: Cannoli straight from Sicily. 200 Chestnut St., Downingtown, (610) 873-0405, pomodorodowningtown.com

BYOB DIRECTORy continued from page 30 SUTAO CAFÉ 81 Lancaster Ave., Malvern, (610) 651-8886, sutaocafe.com SUSHI LAND 861 W. Lancaster Ave., Bryn Mawr, (610) 5275527, sushiland.us SZECHUAN HILL 1238 Township Line Road, Drexel Hill, (610) 7899209, szechuanhillrestaurant.com TEMAKI SUSHI BAR 33 E. State St., Media, (610) 566-5363, mediatemakisushi.com THAI ORCHID 556 Lancaster Ave., Berwyn, (610) 651-7840, thaiorchidberwyn.com THAI PLACE RESTAURANT 700 Nutt Road, Phoenixville, (610) 917-9943, ilovethaiplace.com TSUNAMI SUSHI BAR & ASIAN CUISINE 10 W. Market St., West Chester, (610) 430-3300, tsunamisushipa.com UMAI JAPANESE RESTAURANT 220 Pennbrook Parkway, Lansdale, (215) 8555544, umaisushibar.net UMAMI ASIAN BISTRO 150 Eagleview Blvd., Exton, (610) 594-1510, umamipa.com VEEKOO ASIAN CUISINE 564 Lancaster Ave., Berwyn, (484) 318-7655; 333 N. 10th Ave., Royersford, (610) 948-5433; 761 W. Lancaster Ave., Bryn Mawr, (610) 6155182; veekoorestaurants.com WASABI CHINESE & JAPANESE RESTAURANT Various locations, wasabiwcpa.com WIN WAH 106 Fayette St., Conshohocken, (610) 825-9485, winwahconshohocken.com YANAKO 4345 Main St., Manayunk, (267) 297-8151, theyanako.com

MANJÉ CARIBBEAN CUISINE 237 E. Gay St., West Chester, (610) 241-1852, manjecaribbean.com MISS WINNIE’S 211 E. Market St., West Chester, (484) 266-0508

NALAN INDIAN CUISINE 889 E. Lancaster Ave., Downingtown, (484) 3644446, nalancuisine.com NIRVANA INDIAN BISTRO 610 Lancaster Ave., Bryn Mawr, (215) 647-2055, nirvanabistropa.com SAFFRON INDIAN KITCHEN Various locations, saffronofphilly.com SPICE INDIAN THAI BISTRO 4843 West Chester Pike, Newtown Square, (610) 356-5262, spicebyob.com TIFFIN INDIAN CUISINE Various locations, tiffin.com

FRENCH

ITALIAN

YUKI SUSHI 212 S. Newtown Street Road, Newtown Square, (610) 359-8418, yukicuisine.com ZWEI 163 W. Lincoln Highway, Exton, (610) 363-1850, zweirestaurantpa.com

CARIBBEAN

FOND BYOB 21 N. Providence Road, Wallingford, (484) 4452108, fondbyob.com SPRING MILL CAFÉ 164 Barren Hill Road, Conshohocken, (610) 8282550, springmill.com

INDIAN AMAN’S INDIAN BISTRO 277 Schuylkill Road, Phoenixville, (484) 9248387, amansindianbistropa.com EKTA INDIAN CUISINE 1003 W. Lancaster Ave., Bryn Mawr, (610) 5817070, ektaindiancuisine.com HIMALAYAN EXOTIC INDIAN CUISINE 81 Lancaster Ave., Malvern, (610) 644-4550 INDIAN HUT CURRY & CAKES 260 N. Pottstown Pike, Exton, (610) 363-9500, indianhut.com MANAYUNK INDIAN GRILLE 4425 Main St., Manayunk, (215) 621-7929, manayunkindiangrille.com MENORAH THAI BYOB 656 W. Lancaster Ave., Bryn Mawr, (610) 7718005, manorahthai.com

ANTHONY’S MALVERN 127 W. King St., Malvern, (610) 647-7400, anthonysmalvern.com CARMINE’S 180 Little Conestoga Road, Chester Springs, (610) 458-8200, carminesparkside.com CORE DE ROMA BELMONT 201 Jefferson St., Bala Cynwyd, (484) 278-4567, corederomabelmont.com ENZO’S ITALIAN EATERY 1400 Wilmington Pike, West Chester, (610) 399-3500, enzositalianeatery.com FELLINI CAFE 3541 West Chester Pike, Newtown Square, (610) 353-6131, fellinicafenewtownsquare.com; 2 Waterview Road, West Chester, (484) 9998407; fellinicafeofwc.com FELLINI CAFE OF MEDIA 106 W. State St., Media, (610) 892-7616, felliniscafe.com FLOGA BISTRO 826 E. Baltimore Pike, Kennett Square, (610) 444-6500, floga-bistro.com FRANKIE’S FELLINI CAFE TRATTORIA 678 Lancaster Ave., Berwyn, (610) 647-1737, frankiesfellinicafe.com continued on page 46

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CONSHOHOCKEN

Conshohocken Brewing Company. Excellent small-batch brews include the Conshohocken IPA and award-winning Puddlers Row ESB. Various locations, conshohockenbrewing.com. Coyote Crossing. This Conshy institution features authentic Mexican food and one of the best mezcal bars in the region. 800 Spring Mill Ave., (610) 825-3000, coyotecrossing.com.

aThe Daisy Tavern. The menu here mimics that of its sister Goat’s Beard eateries in Wayne and Manayunk, with deep-dish Detroit-style pizzas, cheesesteak egg rolls, and the spicy Daisy Nuggets. 1100 Hector St., Suite 110, (484) 533-3236, thedaisytavern.com. aJasper’s Backyard. Draped in white lights and anchored by a converted garage, this unique outdoor space is secluded and intimate. Locally sourced ingredients define the seasonal menu. 101 E. 7th Ave., (610) 897-8212, jaspersbackyard.com. aNeos Americana The owners of Daniel’s have reimagined their space and their cuisine, with a sleek new look and a menu designed for sharing. Highlights include the tahini-blended hummus, strip-steak churrasco and house-made pasta. 16 E. 1st Ave., (610) 941-4652, neosamericana.com.

DEVON

aBlack Cat Cafe. At this well-loved spot, all net proceeds go toward the pre-adoption care of cats and kittens. Menu favorites include breakfast sandwiches, wraps and paninis. 42 Berkley Road, (610) 688-1930, theblackcatcafedevon.org. aBua Loy. Chef Sean Phengmisouk’s authentic Laotian and Thai dishes are as flavorful as they are affordable. Standouts include the tapioca noodles, satays, curries and stir-fries. 300 W. Lancaster Ave., (610) 341-8162, bualoycuisine.com. aPizzeria Vetri. At this suburban offshoot of the Philly pizzeria, sauces are made on site, and a wood-fired oven gives pies their dappled look and crisp texture. 138 W. Lancaster Ave., Devon, (484) 207-6663; 150 Main St., King of Prussia, (267) 422-4201; pizzeriavetri.com.

DOWNINGTOWN

Anthony’s Cucina Fresca. A welcoming trattoria known for its delicious antipasto, handmade pizza, build-yourown pastas, hearty entrées and more. 78 W. Lancaster Ave., (610) 873-5544, anthonys-cucina-fresca.res-menu.com.

aEast Branch Brewing Company. Though East Branch is known for its award-winning beer, the food is a step above typical pub fare. No-brainers include the housemade pickles and the brisket noodles. 202 E. Lancaster Ave., (484) 593-0815, eastbranchbrewing.com.

RECIPE ALERT!

CARINA SORELLA’S POMODORO SAUCE

CARINA SORELLA Try the rigatoni alla vodka, with a memorable pomodoro sauce and spicy sausage. We also love the gemelli, coated in a vibrant green basil pesto tossed with crunchy pistachios and Parmesan shavings. FOR DESSERT: Vanilla panna cotta crowned with blueberries and pine nuts. 866 W. Lancaster Ave., Bryn Mawr, (610) 596-9166, carinasorella.com

1 ¼ cups onion, diced small 2 ½ tbsp. garlic, minced 3 tbsp. extra virgin olive oil ½ tsp. kosher salt Pinch ground black pepper Pinch red chili flakes Two 28-oz. cans chopped tomatoes Add oil to a saucepot and sweat onion for about 10 minutes until translucent. Add garlic and spices and cook for a minute. Add tomatoes and simmer for an hour or two. Other ingredients can be added to make it a ragu.

aLa Sponda Italian Restaurant & Bar. Riverside dining is back in Downingtown thanks to La Sponda, where standouts include braised short ribs and grilled whole bronzino. 20 E. Lancaster Ave., (484) 593-4488, lasponda.com. aR Five Wines. The focus is on French Rhône Valley-type varietals at this tasting venue, where you can also enjoy canned and bottled beer, house-made pizzas, and cheeses from local farms. 206 E. Lancaster Ave., (484) 364-4504, rfivewines.com. Pomod’oro Pizza & Italian Restaurant. A family-owned institution specializing in hearty Italian dishes and decadent desserts. 200 Chestnut St., (610) 873-0405, pomodorodowningtown.com.

aThe Social Downingtown. Executive chef Dan Funk oversees the same tried-and-true New Orleans-inspired menu at this West Chester institution’s second location. 541 W. Lancaster Ave., Downingtown, (484) 593-4113, socialon30.com; 117 E. Gay St., West Chester, (610) 7383948, thesocialwc.com. Victory Brewing Company. With taprooms in Downingtown, Kennett Square and Parkesburg, this Chester County standout has earned national acclaim since opening 30 years ago. Various locations, victorybeer.com.

EXTON

aGentili’s Pizza & Steaks. Tony Altomare brings a South Philly flair to his pies, with names like the Donato and Corleone. The cheesesteaks also impress. 318 E. Lincoln Hwy., (610) 477-7747, gentilispizza.com. aMama Wong. Chef Hongbin Luo offers superior dim sum and tried-and-true favorites like General Tso’s chicken. 268 Eagleview Blvd., (484) 713-8888, bestmamawong.com. Ron’s Original Bar & Grille. Specialties include filet mignon, crab cakes, and slow-roasted beef and pork sandwiches. 74 E. Uwchlan Ave., (610) 594-9900, ronsoriginal.com. continued on page 47

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FEBRUARY IN BLOOM

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A NEW YORK COUPLE RETURNS TO THE REGION FOR A LUSH WINTER WEDDING IN GLADWYNE. BY GINA LIZZO PHOTOS BY EMILY WREN

side from January, February is the least popular month for weddings. But Brooklyn, New York’s Jane Black and Nik Das wouldn’t let winter thwart their plans for an ethereal winter celebration in Gladwyne. Following their 2023 engagement, the University of Pennsylvania grads worked with Arielle Fera Events’ Kelly Pelka for over a year. Jane’s family parish at Saint John Vianney Church hosted the ceremony before a reception at Philadelphia Country Club, the site of Jane’s parents’ reception 38 years prior. Pearly whites and silver honored the season, while touches of French blue and blush pink hinted at spring days to come. “Jane and Nik wanted an elegant and timeless wedding,” says Pelka. A native of India’s West Bengal region, Nik’s mother planned a welcome party replete with the prenuptial traditions of the family’s home country. On the morning of Feb. 1, Jane

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prepped with her bridal party at her parents’ Villanova home—the same house where her mother grew up and got ready for her own ceremony. Photographer Emily Wren even recreated family wedding portraits at the property, “echoing generations of love and tradition.” At the church, pastel-colored blooms stretched down the aisle, and cascading arrangements contrasted beautifully with the altar’s rich wood tones. The bridesmaids’ blue floral-patterned dresses added to the whimsical garden vibe. For post-ceremony portraits at Philadelphia Country Club, a slight February breeze softly elevated Jane’s veil, providing the perfect photographic effect.

Inside the reception space, tables were adorned with high and low floral arrangements, accented by the glow of candles and crystal candelabras. Arrangements from the church reappeared at the sweetheart table, one of Pelka’s favorite elements of the day. Toward the end of the evening, the couple sliced into a four-tier vintage-inspired cake crafted by the country club’s pastry team and topped with sweet Amarena cherries. “They were able to be completely present in all of the joyous moments of the day while we managed every aspect of the event,” Pelka says.

DETAILS Wedding date: Feb. 1, 2025 Guests: 185 Ceremony: Saint John Vianney Church (sjvgladwyne.com) Reception: Philadelphia Country Club (philadelphiacc.net) Bride’s dress: Elizabeth Johns Bridal Couture (elizabethjohns.com) Hair and makeup: Air Hair and Makeup (sofiaserranobeauty.com) Groom’s tux: The Armoury (thearmoury.com) Bridesmaids’ dresses: Bella Bridesmaids (bellabridesmaids.com) Planner: Kelly Pelka, Arielle Fera Events (arielleferaevents.com) Florist: Whisper and Brook Flower Co. (whisperandbrook.com) Photographer: Emily Wren Photography (emilywren.com) Videographer: Gregg Wren, Wren Films (emilywren.com) Stationery: Kramer Drive (kramerdrive.com) Linens: BBJ La Tavola (bbjlatavola.com) Rentals: White Glove Rentals (whiteglove-rentals.com) Entertainment: Jellyroll Band, BVTLive! (bvtlive.com) First dance: The Beatles’ “Till There Was You.” Welcome party: Warwick Hotel (marriott.com) Careers: Jane is a lawyer; Nik is a consultant.

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HAVING A BALL Once the dominion of the elite, squash is loosening up. Here’s a look at how our region played a crucial role in the sport’s history and its latest transition from private schools and clubs to urban centers and even the Olympics.

By J.F. Pirro Photos by Ashley Joanna

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usan Gross was an unlikely mover and shaker in the sports world. For 13 years, she coordinated the nation’s first public-school squash team, spawning the democratization of a racquet sport traditionally relegated to the elite. “They called me coach, but I didn’t consider myself the coach,” says the 79-year-old retired educator, who lives in Wynnewood with her ophthalmologist husband, Peter. Gross is also a mom—to Nicole, Edward, Elissa and Amy. After a move from Ohio to Bryn Mawr in 1982, she started teaching French and Spanish at Harriton High School, eventually retiring in 2012. Her introduction to squash came through her son, Edward, and a summer Julian Krinsky tennis camp at Haverford College. The eighth-grader skipped lunch to try the sport, which is played by two or four players in a four-walled court with a lighter, more compact tennis-like racquet and a small, hollow ball.,Games are played to 11 and must be won by two points. A match is usually best of five games. Edward would go on to play at the Haverford School and become the nation’s second-ranked hardball squash player with the University of Pennsylvania. At the time, the Penn team was coached by Ned Edwards, another key figure in squash’s transition from the private to the public sector. In 2028, a sport long confined to private clubs, Ivy League institutions

Singles play at the Specter Center.

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Susan Gross floated the idea of public-school squash, first approaching Harriton High School’s athletic director in 1995. “What’s squash?” he asked, before later consenting. “It’s up to you to see what you can do.”

and prep schools will make its Summer Olympics debut in Los Angeles, more than 200 years after its birth in England. The Gross family joined the Cynwyd Club so Edward could practice. That’s where Amy, the youngest, also discovered her talent for the sport. While attending Bala Cynwyd Middle School, she won the girls’ U.S. Open U-12 title. Ranked first in the nation in her age group and gender, she also wanted to be on a team. So her mother floated the idea of public-school squash, first approaching Harriton’s athletic director in 1995. “What’s squash?” he asked, before later consenting. “It’s up to you to see what you can do.”

Andrew Slater was the Cynwyd Club’s pro at the time, and he endorsed the idea, opening the courts for after-school play and coaching for free. At the first recruitment meeting in 1997, 14 kids from Harriton and Lower Merion signed on. Only four knew how to play. There were no uniforms, and initially the equipment came from what’s now U.S. Squash, the sport’s organizing body. Gross gradually persuaded local private schools to add her coed district team to their schedules. Parents carpooled the kids to matches. Harriton-Lower Merion was the only public team at the first high school nationals tournament in 2004. A few

years later, other public schools added programs. Gross’ twin granddaughters, Julia and Ilana Mintz, played for Conestoga High School, graduating this past year. Today, there are B and C squads, with over 50 kids involved in the HarritonLower Merion program, which is still coed. Its story is part of the sport’s ongoing transformation—one amplified by the 2021 opening of Arlen Specter U.S. Squash Center on Drexel University’s campus, which has solidified our region’s status as a national epicenter for squash. This month, when the center hosts the U.S. High School Squash Championships, 50 of the 200 varsity squads in 13 divisions will be public schools. And in 2022, the School District of Philadelphia introduced a public league squash schedule. The Main Line has facilitated squash’s expansion by proactively sharing the sport, with help from local influencers and financiers like the Pierces, often referred to as Philadelphia’s first family of squash. continued on page 52 There’s also Melinda Justi,

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A public facility, the Specter Center has 20 world-class squash courts.

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DOWNSIZING BY DESIGN

A couple finds a fresh start in a custom Newtown Square home. BY EILEEN SMITH DALLABRIDA PHOTOS BY CHRISTIAN GIANNELLI

“

BLENDING EXISTING FURNITURE WITH NEW ELEMENTS WAS CENTRAL TO MAKING THE HOME FEEL BOTH FUNCTIONAL AND INVITING. EVERYWHERE, UNIQUE PIECES ARE AN INTEGRAL PART OF THE DESIGN.

oving from a sprawling 7,000-squarefoot house to a custom-built home in Newtown Square offered a pair of active baby boomers a chance to embrace a fresh start in style. At 5,000 square feet, the new place is still rather large, but the owners were choosy in what items came with them. Most are in keeping with their love of mid-century modern design. To plan the interior and act as a liaison with the builder, the couple turned to Glen Mills-based designer Lisa Quale. “It was an all-encompassing project, from choosing finishes and furniture to providing guidance as to what builder upgrades offer the most value,” she says. A timeless gathering place, the kitchen combines white cabinets, sleek quartz countertops, polished nickel hardware and large white-glass pendants above a center island. Walnut stools offer warmth and personality. The project was a collaborative process, with the owners trusting the designer to make such choices as the of-a-kind mirrors in the primary bath. “When I said, ‘I have a crazy idea,’ the client immediately said, ‘Let’s do it,’” Quale says. Blending existing furniture with new elements was central to making the home feel both functional and inviting. Everywhere, unique pieces are an integral part of the design. In the first-floor primary bedroom, a

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THE DESIGNER FOUND A WAY TO ACCOMMODATE THE HUSBAND’S CHERISHED 95-INCH TV WITH AN ASYMMETRICAL MILLWORK SURROUND THAT DOESN’T OVERWHELM THE LIVING ROOM. wood bench with an undulating live edge, butterfly mortises and tapered legs is stationed at the foot of the midcentury bed. The breakfast room is anchored by a bold geometric rug in a black-and-orange vinyl ideal for quick wipe-ups when the grandchildren visit. Quale found a way to accommodate the husband’s cherished 95-inch TV with an asymmetrical millwork surround that doesn’t overwhelm the living room. The foyer features a recently restored portrait by one owner’s father, a Pennsylvania Academy of the Fine Arts alum. Other paintings were taken from in the attic of the old house and sold. “The owners believe they should be seen and enjoyed,” Quale says. “Now they have a new life with new owners.” MLT

“

IN THE FIRST-FLOOR PRIMARY BEDROOM, A WOOD BENCH WITH AN UNDULATING LIVE EDGE, BUTTERFLY MORTISES AND TAPERED LEGS IS STATIONED AT THE FOOT OF THE MID-CENTURY BED.

LISA QUALE INTERIORS

8 WILLIAM CHARLES DRIVE, GLEN MILLS, (484) 995-3958, LQINTERIORS.COM

ROCKWELL DEVELOPMENT GROUP MEDIA, (484) 445-4300, ROCKWELLDEVELOPMENTGROUP.COM

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THE FOYER FEATURES A RECENTLY RESTORED PORTRAIT BY ONE OWNER’S FATHER, A PENNSYLVANIA ACADEMY OF THE FINE ARTS ALUM.

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BYOB DIRECTORY continued from page 32 FRASCHETTA 816 W. Lancaster Ave., Bryn Mawr, (610) 5251007, fraschetta.net FRESCO PIZZA & GRILL 228 S. Newtown Street Road, Newtown Square, (610) 356-4171, frescopizzagrill.com FROM THE BOOT RESTAURANT 110 E. Butler Ave., Ambler, (215) 646-0123; 517 Germantown Pike, Lafayette Hill, (610) 834-8680; fromtheboot.com GENNARO’S ITALIAN KITCHEN 4600 Pennell Road, Aston, (610) 497-3393, gennarosaston.com GIAMPINO’S CUCINA ITALIANA 1254 West Chester Pike, Havertown, (610) 8539330, giampinos.com PESCATORE 134 Bala Ave., Bala Cynwyd, (610) 660-9400, pescatorebyob.com PEPPERONCINI HAVERTOWN 25 S. Eagle Road, Havertown, (484) 454-5995, pepperoncinihavertown.com POMOD’ORO PIZZA & ITALIAN RESTAURANT 200 Chestnut St., Downingtown, (610) 873-0405, pomodorodowningtown.com RAVANESI PIZZERIA NAPOLETANA 790 Baltimore Pike, Glen Mills, (484) 840-8912, ravanesipizza.com RISTORANTE TOSCANO 213 N. Broad St., Lansdale, (215) 362-8002, toscanolansdale.com SAL’S ITALIAN RISTORANTE AND PIZZERIA 152 Eagleview Blvd., Exton, (610) 363-4900, salspizzaexton.com

SOPRANO’S TRATTORIA & CATERERS 3072 West Chester Pike, Broomall, (610) 3599355, sopranoscatering.net

SORRENTO’S ITALIAN RESTAURANT 449 Ridge Pike, Lafayette Hill, (610) 828-8093 TREVI PIZZA PASTA BYOB 21 E. Glenside Ave., Glenside, (215) 884-9100, trevibyob.com VECCHIA NUOVA 249 Bridge St., Phoenixville, (610) 933-1355, vecchiarestaurant.com VILLA ARTIGIANO RISTORANTE 53 W. Lancaster Ave., Ardmore, (484) 414-4997, villaartigiano.com

MEDITERRANEAN & MIDDLE EASTERN AROMA MEDITERRANEAN 10104 Valley Forge Circle, King of Prussia, (610) 337-9300, aromamedcuisine.com AVLOS GREEK CUISINE 258 Bridge St., Phoenixville, (610) 455-4110, avlosgr.com CAFE BALADI 235 Lancaster Ave., Malvern, (856) 272-6339, cafebaladirestaurant.com DESERT ROSE MEDITERRANEAN & MIDDLE EASTERN CUISINE 305 W. State St., Media, (484) 442-8012, desertrosemediapa.com DUA MEDITERRANEAN KITCHEN 1000 W. Lancaster Ave., Bryn Mawr, (484) 3802053, duarest.com FATTOUSH MEDITERRANEAN CUISINE 182 E. Lancaster Ave., Malvern, (484) 568-4465, fattoushhealthydining.com LOURDAS GREEK TAVERNA 50 N. Bryn Mawr Ave., Bryn Mawr, (610) 5200288, lourdasgreekrestaurant.com THE MEDITERRANEAN 150 W. Gay St., West Chester, (610) 431-7074, themedwcpa.com

MYRTOS 47 W. Lancaster Ave., Downingtown, (610) 5140000, myrtosrestaurant.com SAGE MEDITERRANEAN CUISINE 162 Bridge St., Phoenixville, (484) 927-4168, sagemediterranean.com WHITE HOUSE TAJINE 1047 W. Lancaster Ave., Bryn Mawr, (484) 3803532, whtajine.com MEXICAN/CENTRAL & SOUTH AMERICAN DOS GRINGOS MEXICAN KITCHEN 113 S. Olive St., Media, (610) 565-7794, dosgringosmedia.com EL COMALITO MEXICAN TAQUERIA 2 N. Five Points Road, West Chester, (610) 701-6456 EL LIMON Various locations, ellimontaquerias.com EL TARASCO 2 Wallace Ave., Downingtown, (610) 518-3210, eltarascomenu.com HIDALGO 30 W. State St., Media, (484) 443-8945 LA BAJA BYOB 9 N. Main St., Ambler, (610) 288-3809, labajaambler.com LA PEÑA MEXICANA 609 W. Cypress St., Kennett Square, (610) 9252651, lapenamexicanapa.com LA RANCHERITA MEXICAN TAQUERIA 323 E. Gay St., West Chester, (610) 918-6221 LOS MARIACHIS 201 Gay St., Phoenixville, (610) 935-2659 MI PAIS 477 Lancaster Ave., Malvern, (610) 251-0956, mipaisusa.com

HEALTH-FORWARD CATERING FOR EVERY OCCASION Fuel your next meeting, event, or team lunch with vibrant, craveable options, beautifully crafted and always made fresh.

VIEW OUR CATERING MENU & BOOK YOUR NEXT EVENT WITH US!

(484) 420-4381 andrear@toastique.com 108 Squire Dr Newtown Square, PA 19073

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FOOD & DRINK PICKS continued from page 33 Stolen Sun Brewing and Roasting Company. At this family-owned operation, the house-brewed beer and small-batch Colombian coffee pair perfectly with some excellent pub fare. 342 N. Pottstown Pike, Suite B, (484) 879-4161, stolensun.com.

GLADWYNE

aHomeroom. This elevated breakfast-and-lunch

cafe is ideal for a quick caffeinated beverage or a more leisurely late-morning meal. Try the exceptional salmon toast. 358 Righters Mill Road, (610) 615-5985, homeroomgladwyne.com.

aThe Bookery. Gina Ranieri opened this delightful

spot right next door to her Plant Roots shop. Her lattes and lemonades pair perfectly with local offerings from Lee Cee Pie, Sweet Messina’s Bakery and Wee Marie’s Scottish Shortbread. 19 Brookline Blvd., plantrootsandthebookery.com. Pepperoncini. A charming spot offering Italian favorites like fried ravioli and chicken Parmesan, plus sumptuous seafood dishes. 25 S. Eagle Road, (484) 454-5995, pepperoncinihavertown.com.

KENNETT SQUARE

GLEN MILLS

aAvenue Kitchen. The menu at this hip eatery tends toward simpler fare and uncomplicated ingredients. 509 Wilmington West Chester Pike, (484) 800-8070, avekitchen.com. aFava Ristorante Italiano. One of Glen Mills’ more recent spots offers authentic Mediterraneanaccented dishes and some of the best pasta dishes around. 1102 Baltimore Pike, Suite 101, (484) 840-8603, favaglenmills.com. Il Granaio. A hidden gem known for its tasty Italian dishes made with local ingredients. There’s a full bar, but you can also bring your own wine and champagne. 711 Concord Road, Glen Mills, (610) 459-8469; 184 Bridge St., Phoenixville, (484) 924-8423; ilgranaiopa.com. BYOB Shere-E-Punjab. The diverse menu at this sophisticated local chain offers an authentic and flavorful take on the cuisine of India. Various locations, shere-e-punjab.com.

aTesta Rossa. This spunky little sister of Fearless

Restaurants’ Rosalie Wayne brings a vibrant Italian‑American concept to the former Ruby’s Diner. The snazzy 50-seat patio is one of the more fabulous alfresco destinations in the area. 919 Baltimore Pike, (610) 335-9900, testarossa.restaurant.

GULPH MILLS

HAVERTOWN

Savona Restaurant. A well-heeled favorite offering classic Riviera-inspired dining. 100 Old Gulph Road, (484) 841-6345, savonarestaurant.com.

aHearth Kitchen. This stellar contribution to

the suburban culinary scene boasts playfully upscale standouts like ricotta gnocchi and choppedclam-and-bacon toast. 847 E. Baltimore Pike, (484) 7328320, platinumdininggroup.com/location/hearth-kitchen.

aLa Verona. Among the highlights at this local favorite are antipasti classics like bruschetta and mussels marinara. The house-made pastas are exemplary. 114 E. State St., (610) 444-2244, laveronapa.com. aLetty’s Tavern. At the historic Kennett Square Inn, local farms provide the ingredients for a well-executed modern American menu. 201 E. State St., (610) 444-5688, lettystavern.com.

KING OF PRUSSIA

aDavio’s Northern Italian Steakhouse. The filets, short ribs and pork chops are standouts at Davio’s, with a diverse selection of seafood close behind. 200 Main St., (610) 337-4810, davios.com/kop. Workhorse Brewing Company. Sip top-flight brews and nosh on tasty bar grub at this spacious indoor/ outdoor brewery. 250 King Manor Drive, Suite 300, (484) 681-9928, workhorsebrewing.com.

MALVERN

aAnthony’s Malvern. This is the place for pasta purists, thanks to a high-end pasta extruder from Italy. The modern machines are faster, but the wait is worth it. 127 W. King St., (610) 647-7400, anthonysmalvern.com. Brick & Brew. A popular local restaurant group offering exceptional handcrafted cocktails and a vibrant twist on traditional gastropub favorites. Various locations, bricknbrewpub.com.

aFattoush. Fattoush’s super-fresh Mediterranean menu includes falafel, hummus, stuffed grape leaves, beef and chicken shawarmas, and much more. 182 Lancaster Ave., (484) 568-4465, fattoushhealthydining.com.

aPortabellos. Classic dishes and a homey

Fork & Bottle. A reliable spot for fresh seafood, prime beef and exceptional pasta, paired with a variety of wines, spirits and beers. At the Desmond Hotel Malvern, a DoubleTree by Hilton, 1 Liberty Blvd., (610) 296-9800, forkandbottlemalvern.com.

aSovana Bistro. At this beloved culinary mainstay, dishes spotlight local purveyors. 696 Unionville Road, (610) 444-5600, www.sovanabistro.com.

Fox & Hounds Pub. A casual hotel dining option with a diverse selection of beer, wine and cocktails. At the Desmond Hotel Malvern, a DoubleTree by Hilton, 1 Liberty Blvd., (610) 296-9800, foxandhoundsmalvern.com.

setting complement a refreshingly old-school approach to cookery. 108 E. State St., (610) 925-4984, portabellosofkennettsquare.com.

aSweet Amelia’s. Sweet Amelia’s is knocking it out of the park with its sharable plates. Especially impressive is the deliciously unique chicken-skin tea sandwich. The menu caters exceptionally well to vegans. 102 E. State St., (484) 732-7943, sweetameliasksq.com.

General Warren. Pair an exceptional fine-dining experience at this historic B&B with an overnight stay at one of its restored 18th-century guest suites. 9 Old Lancaster Road, (610) 296-3637, generalwarren.com.

aThe Fern & Fable The rebranded historic 18th-century farmhouse on the People’s Light property raises the bar on your standard dinner and a show. 39 Conestoga Road, (610) 647-1900, ext. 158, thefernandfable.com.

2025

Experience the best of Italian-American cuisine, made with love and served with a side of family warmth

127 W. King Street at Malvern Shopping Center

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FOOD & DRINK PICKS Joey Chops. Great cocktails complement fresh raw-bar selections and prime cuts of meat. For dessert, customize your slice at the cheesecake cart. 245 Lancaster Ave., (484) 450-8890, joeychops.com. Locust Lane Craft Brewery. Named after the street where the owners met, Locust Lane offers on-tap staples, plus a selection of seasonal and experimental brews. 50 Three Tun Road, Suite 4, (484) 324-4141, locustlanecraftbrewery.com.

aMalvern Buttery. A unique eatery and coffeehouse combination, the Buttery offers fresh bread, rustic sandwiches, fresh salads, sublime quiche, great coffee and much more. 233 E. King St., Malvern; 120 Coulter Ave., Ardmore; (610) 296-2534, malvernbuttery.com. Sunset Grille. Offering seasonal outdoor dining in a beautiful all-weather space with firepits. Sunset Grille’s team is passionate about serving farm-fresh food with a fun, laid-back attitude. At the Desmond Hotel Malvern, a DoubleTree by Hilton, 1 Liberty Blvd., (610) 296-9800, desmondgv.com/restaurants.

MEDIA

aAzie. Pan-Asian favorites get an upscale twist in Azie’s

aDos Gringos Mexican Kitchen. Tasty basics like enchiladas and tacos are standouts, along with grilled ahi tuna, tilapia, Mexican-inspired pork chops and more. 113 S. Olive St., (610) 565-7794, dosgringosmedia.com.

aCafesphere. This neighborhood favorite offers an exceptional list of Italian coffee drinks, zero-proof cocktails, loose-leaf teas, croissants, baguettes, cakes and pastries. 25 E. State St., (484) 445-2946, cafesphere.cafe.

La Belle Epoque Bistro. At this Media mainstay, you can enjoy specialties like French onion soup, crêpes and seasonal entrées, along with craft cocktails. 38 W. State St., (610) 566-6808, labellebistro.com.

modern setting. The sushi rolls are a menu highlight. 217 W. State St., (610) 566-4750, azie-restaurant.com.

aDeparture Restaurant & Lounge. With its nostalgic airport vibe, this unique addition to downtown Media offers tapas-style small plates. 2 S. Orange St., (610) 5023833, departuredelco.com. DiFabio’s Market + Tap Restaurant. Enjoy Italian classics and Philly favorites in the casual dining room or taproom. For a more upscale ambience, try dinner in the Sky Bar. 1243 N. Providence Road, (484) 444-0850, difabiosevents.com.

aLa Padella. Expect modernized Italian American classics like veal Parmesan and bone-in Marsala. 100 State Road, (484) 445-4445, lapadellamedia.com. aMargaret Kuo’s Kitchen. This last bastion of a local culinary empire is known for its exceptional Asian cuisine and first-rate service. 1109 W. Baltimore Pike, Suite A, (610) 891-8880, margaretkuoskitchen.com. Pinocchio’s Restaurant. Recognized as the first pizzeria in Delaware County, this familyowned spot sets the standard for fresh homemade pies. 131 E. Baltimore Ave., (610) 566-7767, pinpizza.com.

aProperly Pressed. This cold-pressed juice

joint uses organic produce as the base for tasty concoctions with whimsical names like Bruce Banner and Fineapple. You’ll never taste a sweeter, cleaner apple cider. 300 W. State St., Suite 106, (484) 443-8427, properly-pressed.com. Sterling Pig Brewery. This popular local brewery offers wood-fired pizzas, hearty signature barbecue and several rotating taps. 609 W. State St., (484) 444-2526, sterlingpig.com.

Tap 24. Gastropub cuisine, 24 rotating craft beers, craft cocktails and more keep regulars happy at Tap 24. 36 W. State St., (484) 442-8839, tap24media.com.

aThe Towne House. Native Irishman Brian McLaughlin has reshaped the old Towne House into five innovative themed dining destinations. 117 Veterans Square, (484) 445-2041.

MERION STATION

Zagafen. This local favorite offers kosher cuisine and cocktails, sublime fish dishes, pastas, grilled pizzas, and some tasty vegan options. 370 Montgomery Ave., (610) 667-7777, zagafen.thaitomseattle.com.

NARBERTH

aCoco Thai Bistro. At Coco Thai, orchids, philodendron, lavender and daisies abound. The menu offers standouts like spicy quinoa, shrimp and crab served with Massaman curry. 231 Haverford Ave., (610) 667-7634, cocobistro.com. Ryan Christopher’s. This much-loved neighborhood fixture delivers well-executed American bistro fare in a casual setting. 245 Woodbine Ave., (610) 664-9282. ryanchristophersbyob.com.

NEWTOWN SQUARE

Teca Newtown Square. A classy, roomy spot that keeps them coming back with Neapolitan pizzas, rich pasta dishes, great service and a popular happy hour. 191 S. Newtown Street Road, (484) 420-4010, tecanewtownsquare.com. Teikoku. The real standout at this Japanese-Thai fusion eatery is the extravagant Sunday brunch, with sushi, filet mignon, dumplings and more. 5492 West Chester Pike, (610) 644-8270, teikokurestaurant.com.

NORRISTOWN

aThe Cage. At this whimsical oasis with a junglelike vibe, menu highlights include the Korean tacos. Cocktails come with personalized toppings and glitzy garnishes. 711 S. Trooper Road, (267) 652-7777, thecagecocktailbar.com.

PAOLI

aMain Line Tavern. The third time’s the charm for Philip Ferro, whose Main Line eatery joins his existing taverns (Chadds Ford and Kings). Expect elevated pub fare, with daily specials catering to the local crowd. 516 E. King Road, (484) 320-8198, mainlinetavern.com. aTJ’s Restaurant & Drinkery. A beer-centric saloon offering numerous brew options, plus favorites like the chicken-and-waffle sandwich and braised short-rib tacos. 35 Paoli Plaza, (610) 725-0100, tjsbeer.com. continued on page 50

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Amara Ocean Dr & 79th St., Avalon, NJ 08202 amarastk.com t 609.830.0300

La Collina 37-41 Ashland Ave., Bala Cynwyd, PA 19004 lacollina.us t 610.668.1780

La Fontana Del Mare 1 Commonwealth Ave., Strathmere, NJ 08248 lafontanadelmarenj.com t 609.263.7700

La Fontana Della Citta 1701 Spruce St., Philadelphia, PA 19104 lafontanaphl.com t 215.875.9990

La Fontana Coast 5000 Landis Ave., Sea Isle City NJ 08243 lafontanacoast.com t 609.486.6088

La Vecchia Fontana 700 1st Ave., Avalon, NJ 08202 lavecchiafontana.net t 609.967.7708

Fratellis Wood Fired Pizzeria 3256 Dune Dr., Avalon, NJ 08202 fratellisavalon.com t 609.910.0924

FI N E ITA LI A N R E STAU R A NT S

Fratellis Wood Fired Pizzeria 35 50th St., Sea Isle City, NJ 08243 fratellispizzeria.net t 609.478.6800

Otto By Polpo 52 N Bryn Ave., Bryn Mawr, PA 19010 ottobypolpo.com t 610.880.0001

Polpo Ristorante 3258 Dune Dr., Avalon, NJ 08202 polpoavalon.com t 609.830.2904

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FOOD & DRINK PICKS continued from page 48

PHOENIXVILLE

aRivertown Taps. Lewis Leiterman’s innovative gastro-

aAvlós. At this Greek eatery, the octopus tops a

pub fare goes above and beyond what you’d expect. He also runs a pretty cool beer joint, with a wall of self-serve taps. 226 Bridge St., (484) 924-9112, rivertowntaps.com.

aBistro on Bridge. A vintage Volkswagen bus serves

aSedona Taphouse. A large patio, tasty Southwestern cuisine and over 250 brews give this franchise an indie feel. Various locations, sedonataphouse.com.

list of must-tries that also includes the chargrilled lamb chops. 258 Bridge St., (610) 455-4110, avlosgr.com. as the centerpiece for the bistro’s second-floor Analog Room and Outdoor Beer Garden. The menu features handhelds, pizza and wings. 212 Bridge St., (610) 9357141, bistroonbridge.com.

aExcursion Ciders. Jillian Antonelli and Doug Reeser use only locally sourced apples for their hard cider. The food menu includes charcuterie, soups, fresh salads and rustic desserts. 14 Prizer Road, Phoenixville, (484) 3661511, excursionciders.com. Root Down Brewing Co. Graffiti-adorned walls, classic arcade games and ample beer hall-style seating make this award-winning 13,000-square-foot brewpub exceptionally cool. 1 N. Main St., (484) 302-5407, rootdownbrewing.com.

Stable 12 Brewing Company. A small-batch brewery offering 10 varieties of beer and tasty pub fare. 368 Bridge St., (610) 715-2665, stable12.com. Steel City Coffeehouse & Brewery. This local live-music hub excels at artisan suds and a creative selection of flatbreads. 203 Bridge St., (484) 924-8425, steelcityphx.com.

aVintner’s Table. The blends produced at the Kutztown-based Folino Estate Winery are the backbone of a unique eating and drinking experience highlighted by charcuterie, sandwiches, salads and flatbreads. 135 Bridge St., (484) 408-6147, vintners-table.com.

RADNOR

333 Belrose Bar & Grill. Chef Ross Essner’s seasonal New American cuisine is made with the best local products and ingredients. 333 Belrose Lane, (610) 2931000, 333belrose.com. Amada Radnor. Jose Garces brings his flagship concept to the Main Line, serving authentic Spanish tapas in a rustic-chic setting. 555 E. Lancaster Ave., (484) 429-2158, amadarestaurant.com.

aMama-San. WIN Signature Hospitality is making its mark on the fast-casual sector, delivering affordable, high-quality sushi and other Asian dishes with an approachable efficiency. 226 N. Radnor Chester Road, (484) 580-6942, mamasan-restaurant.com.

RIDLEY PARK

aArdour Bakery + Coffee. You can grab a sandwich, but it’s the croissants, turnovers, muffins and cookies that truly live up to the moniker. 119 E. Sellers Ave., (610) 521-0450, ardourbakery.com. Rosemary. At this snazzy spot, menu highlights include the warm, crisp house-made focaccia, marinated steak skewers over charred Turkish flatbread and a tender octopus dish. 25 E. Hinckley Ave., (610) 671-3770, rosemaryrp.com.

OVER A QUARTER CENTURY OF EXCELLENCE.

SPRINGFIELD

Tavola Restaurant + Bar. Springfield Country Club’s stylish American eatery is open to the public seven days a week. It offers a spacious dining room and an outdoor patio. 400 W. Sproul Road, (610) 543-2100, tavolas.com.

THORNTON

aBierhaul Farmhouse. This rustic, sudsy hang offers tons of beer options and modern American classics like lobster grilled cheese and bourbon steak tips. 341 Thornton Road, (610) 550-3440, bierhaul.com.

UNIONVILLE

aFarmer & Co. Victorian-style digs provide a charming setting for savoring chouxnuts, custom cakes, breakfast bars and caffeinated creations. 5 Cemetery Lane, (610) 347-0209, farmerand.co.

VILLANOVA

aThe Refectory. A Villanova University gem, the Refectory offers an exceptional dining experience with some of the most attentive service on the Main Line. 862 Lancaster Ave., (610) 519-5786, refectorynova.com.

WAYNE

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a118 North. This popular live music venue keeps food fans happy with poutine-inspired fries, savory burgers and more. 118 N. Wayne Ave., (610) 971-2628, 118northwayne.com. aA Taste of Britain Cafe. Enjoy afternoon tea served all day, or choose from a selection of homemade sandwiches, desserts and more. 503 W. Lancaster Ave., (610) 971-0390, atasteofbritain.com. aAt the Table. Tara Buzan-Hardy and Alex Hardy craft exquisitely plated seasonal à la carte selections and six-course tasting menus. 118 W. Lancaster Ave., (610) 964-9700, atthetablewayne.com. aAutograph Brasserie. With its quality ingredients and upscale bar scene, Autograph succeeds in celebrating pop culture and first-rate cuisine all at the same time. 503 W. Lancaster Ave., (610) 964-2588, autographbrasserie.com. aThe Blue Elephant. An elegant fusion restaurant blending Asian, Thai and Italian cuisines. The signature Blue Elephant cocktail is almost too pretty to drink. 110 N. Wayne Ave., Wayne, (484) 580-6142; 152 E. High St., Pottstown, (484) 949-9084; blueelephantwayne.com. aCornerstone Bistro & Artisanal Market. The market stocks local cheeses and hard-to-find beers and wines. The bistro offers culinary finesse from start to finish. 1 West Ave., (610) 688-1888, cornerstonewayne.com. aMaison Lotus. Win Hospitality’s French Vietnamese-themed jewel is housed in the former flagship location for the pioneering Margaret Kuo’s empire. It features an elevated Asian-fusion dining and drinking experience. 175 Lancaster Ave., (610) 527-5700, maison-lotus.com. aOsushi. This busy sushi spot offers an extensive menu of specialty rolls. 613 W. Lancaster Ave., Wayne, (484) 584-4067; 36 Greenfield Ave., Ardmore, (484) 4128155; osushipa.com.

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aRosalie. Located in the Wayne Hotel, this classy Italian-focused eatery makes the most of quality ingredients, excellent preparations and a shared dining experience. 139 E. Lancaster Ave., (610) 977-0600, rosaliewayne.com. aThe Silverspoon. A rustic yet elegant Main Line favorite. 503 W. Lancaster Ave., (610) 688-7646, silverspoonwayne.com. aTakumi. An artisan’s attention to detail shines through in the sushi and sashimi at this sophisticated Asian spot. 821 Lancaster Ave., (484) 584-4035, takumibistro.com. White Dog Cafe. A quintessential Main Line eatery known for its whimsical canine-themed décor and upscale tavern fare. Various locations, whitedog.com.

WEST CHESTER

a9 Prime. This high-end steakhouse concept brings a level of elegance to the borough. 9 N. High St., (610) 365-3309, 9primewestchester.com. Andiario. Reservations are a must at this acclaimed foodie haven, where an open kitchen turns out decadent pastas and more. 106 W. Gay St., (484) 887-0919, andiario.com.

aBierhaul Townhouse. Bierhaul Farmhouse brings its earthy Delco vibe to West Chester. Both locations share the same menu, which includes a solid smash burger, a hearty lobster dip and three tasty variations on steamed mussels. 15 N. Walnut St., (717) 918-0868, bierhaul.com. aDolce Zola. Pastas are the real standout here. Especially good are the pappardelle, paccheri and bucatini, with hearty sauces like ragu, Bolognese and carbonara. 134 E. Gay St., (484) 887-0760, dolcezola.com. Four Dogs Tavern. This old favorite keeps the crowds coming with its well-executed comfort food and lively outdoor patio. 1300 W. Strasburg Road, (610) 692-4367, thefourdogstavern.com. Greystone Oyster Bar. A seafood-heavy menu, with $1 oyster specials on Monday nights. 7 N. Church St., (610) 241-3369, greystoneoysterbarwc.com.

aJolene’s. Josh McCullough and his 3 West Hospitality Group give West Chester foodies their first taste of authentic French cuisine since Gilmore’s closed in 2012. Think caviar, escargot and a perfectly executed duck breast. 29 E. Gay St. (484) 947-5444, joleneswc.com.

Have You Been Featured in Main Line Today Magazine? Make a lasting impression with a framed hardwood plaque to display in your office or place of business. Each plaque features your article, along with a custom engraved nameplate that includes the issue where your article appeared.

Levante Brewing Company. Known for its Cloudy & Cumbersome IPA, Levante offers a bevy of other unique brews. 208 Carter Drive, Suite 2, West Chester, (484) 202-0622, levantebrewing.com. Limoncello. Both busy locations specialize in rustic and rich outhern Italian cuisine, with a vast and diverse menu and a lively bar scene. 9 N. Walnut St., West Chester, (610) 436-6230; 499 E. Uwchlan Ave., Chester Springs, (610) 524-3112; limoncellorestaurant.com.

FRONTLINE STYLE FRONTLINE STYLE

LOCAL FASHIONISTA

KATHY LEVINE

Mercato Ristorante & Bar. Italian-American cooking and brick-oven pizza served in a lively atmosphere. 33 W. Market St., (610)-701-6326, mercato-wc.com.

QVC HOST

aOpa Taverna. At this prime corner spot, the

Pietro’s Prime. This family-owned spot is known for top-notch seafood, steaks and martinis. The setting is chic and cozy, and live music is the norm. 125 W. Market St., (484) 760-6100, pietrosprime.com.

aRoom 109. Venture into the basement of West Chester’s Hotel Indigo to find this cozy speakeasy, which is rife with nods to area history. 39 E. Gay St., (484) 630-2980, wcseafoodkitchen.com/room-109.

FASHION ICON: Joan Rivers was always classy and appropriate. Although ON WORKING WITH JOAN she was RIVERS AT pure Chanel and I was far QVC: Joan came to us on from it, I saw the heels the clean lines, the consistent of her husband Edgar’s death. tailored She look, with no temptations was fragile and in need of to follow a win. She trends if they didn’t fit her made it clear that although persona. she had a treasure trove of gems, she didn’t know BEST FASHION how to present them to BUY: A tight-fitting red an audience leather jacket I wore on my that couldn’t touch them second date or try them with my husband in Manayunk in on. She allowed me to be EVENTS P.24 1998. P.22 | MAINthe play-by- I’m convinced that’s when | STYLEwith P.18 director he fell in love. the details, and P.16 | HISTORY play was the funny color commentator. she THE HOT SEAT, GREAT ESCAPE She THOUGHTS ON AGING: Working was a quick study, and we at grew into something I love and volunteering each other’s rhythm. It was keep a magical me feeling valuable. The clock 10 years. We laughed ourselves slows silly, down and the mood goes and we sold hundreds of up when we’re ENTREPRENEURS millions engaged with our community. of dollars’ worth of bumble I’m a bees and tennis player and an avid collectible charms. angler. I do my best to keep my skin nice, watch my weight and stay strong. HOW IT FEELS TO BE BACK ON QVC: It’s serendipity. Twenty-two FASHION NO-NO: Too short, years after leaving the company, too tight, outdated, not your best color, Diamonique was celebrating on trend a 35th but out of your wheelhouse. birthday, and it was suggested You know I make when you look great, and a guest appearance. That you know turned when you don’t. into a monthly show on QVC’s sister channel, QVC2. Many of my WHY FASHION MATTERS: audience members were Fashion is who young kids you are, your signature on when I started in 1986. how you wish Now, like me, to be perceived. I love the they’re grandmothers. Can process of you say picking the outfit, the jewelry, GLADWYNE’S JUSTIN loyal? I love them. the wrap, MADE the handbag, the shoes. It HAS RG says I care ROSENBE about myself.

FRONTLINE

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BY GINA LIZZO 9/28/23 3:44 PM

University, resh out of Penn State Rosenberg Justin native New Yorker a quick stop planned on making area while his in the Philadelphia her degree at girlfriend finished up campus. That the school’s Abington girlfriend, was 20 years ago. Rosenberg’s and they live in Halie, is now his wife, three children. “My Gladwyne with their Philly fans,” says kids are born and raised Liv, 11, and 14, Rosenberg of Emma, Mason, 8. “It’s all good.” Pennsylvania at Sitting in his cubicle Trust, a 26-year-old Real Estate Investment location came a nagging voice in his in 2012. A Bala Cynwyd 2014. Now, there Rosenberg battled that in wanted to do? he his corporate job what really year later, then Radnor he’d slip away from head. Was this D.C., locations from Boston are 36 Honeygrow are and catch a bus to Washington, His passion was food. area. Seven of them much more owned a fine-dining to the D.C. metro where a friend of his At the time, he weighed on market,” he says. six months, he took a doctor told him local. “This is my home establishment. Over than he does now. After here.” back of the house. daughter walk down “We’re very invested weekend shifts in the he wouldn’t see his stir fries, Rosenberg set out to make some changes, All locations offer customizable At the start of 2009, the aisle if he didn’t y combos. new venture. It wasn’t was time to turn his salads and tasty fruit-and-hone find funding for his Rosenberg knew it shrimp—are to invest in a kid salads for lunch, Proteins—steak, chicken, produce is easy. “Nobody wanted life around. He packed he recalls. “I told and fresh into a wok for record,” house, track in leftovers no the had roasted who then tossed Everything is find capital by the end fry with udon or soba delivered almost daily. myself that if I didn’t dinner, making stir for possible, and the struck, and the idea sourced locally when of 2011, I was done.” noodles. Inspiration New Jersey. and in bit, made are investor egg-white noodles The 94th potential Honeygrow was born. Center City debut needed some formal Honeygrow made its But first, Rosenberg 13 On Friday afternoons, | November 2023 culinary experience. mainlinetoday.com

2023

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E IMAGES

aThe Pear. Sovana Bistro’s Nick and Linda Farrell have resurrected historic Dilworthtown’s long-empty Blue Pear Bistro, expanding the bar and upgrading the food with an impeccable, seasonally driven menu. 275 Brintons Bridge Road, (484) 260-1425, thepeardilworthtown.com.

FAVORITE PLACES TO SHOP ON THE MAIN LINE: Elizabeth Maar, Latrice and SKIRT. STYLE EVOLUTION: I was a heavy child. My mother kept me in current trends but suggested I keep the colors muted—quiet, as not to draw attention to my size. It wasn’t fat-shaming, but in a time when few teens were big like me, she wanted me to look my best. Today, little of that matters. Black, brown and beige are my least favorite colors, and I feel good when I am sassy in sapphire or racy in red.

TESSA MARI

Mediterranean coastline is evoked in everything from the citrusy hummus to the gyro platters. 40 E. Gay St. (610) 696-4100, opataverna.com.

BY EILEEN SMITH DALLABRIDA

HER STYLE: Colorful but classic, with an emphasis on lovely fabrics and a touch of sparkle. FASHION GENESIS: My mom worked for a popular department store in Allentown, where I grew up. Between the 1960s and the 1980s, she ran fashion shows at local clubs where women enjoyed lunch and an afternoon out. She was the first to use a senior model, a junior and a plus-sized woman. Not a week went by that I didn’t have a new top, dress or something special. It’s easy to how my obsession was fostered. see

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aRoots Cafe. A busy brunch-focused eatery delivering food as honest as the menu’s farm-sourced philosophy. 133 E. Gay St., (610) 455-0100, rootscafewc.com. aSlow Hand. Retro vibes abound at this two-story gem, which serves a locally sourced menu. 30 N. Church St., (484) 999-8638, slowhand-wc.com. aSpence Cafe. Andrew Patten is a culinary fixture in West Chester thanks to dishes like Baked Oysters Spence and the braised short rib. 131 N. High St., (610) 918-1272, spence.cafe.

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aStove & Tap. A cool, rustic Americana vibe, plus great burgers, pizza and more. 158 W. Gay St., West Chester, (484) 999-0922, stoveandtap-wc.com; 329 W. Main St., Lansdale, (215) 393-8277, stoveandtap-lansdale.com. MLT

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| SQUASH continued from page 40

Dominic Hughes is the owner and head pro at Berwyn Squash & Fitness, the nation’s oldest public club devoted to the sport.

the Haverford mom who started the national high school tournament—“one of the most significant developments in the history of squash,” says Kevin Klipstein, U.S. Squash’s former president and CEO. As for the sport’s past, the Main Line boasts the oldest (albeit private) high school rivalry: the Haverford School vs. Episcopal Academy, which dates to 1912. It’s also home to Cynwyd, Merion Cricket and other nationally esteemed clubs. Founded in 1973, Berwyn Squash & Fitness is the country’s oldest public club devoted to squash. Its owner and head pro, Dominic Hughes, won his 30th master’s title in 2023 after returning from knee-replacement surgery. After a few names changes over a century, U.S. Squash began its modern life as a national organization in 2007 in a Bala Cynwyd house paid for by the Pierces. After a stay in New York, it’s now headquartered in the Specter Center. U.S. Squash’s first two executive directors, Darwin Kingsley and Craig Brand, were longtime Main Liners. Noted squash historian James Zug grew up in Merion, attended the Haverford School and captained his

squash team at Dartmouth College. His 85-year-old father, Jim Sr., lives in Bryn Mawr, still plays at Merion and was the 2025 U.S. Squash A. Carter Fergusson Grand Master Honor Roll recipient. His son, meanwhile, is a member of the U.S. Squash Hall of Fame and author of the book “Squash: A History of the Game.” “Philadelphia has been the heart of the game and arguably never relinquished that,” says Zug.

he earliest iteration of squash was played with a clothrag ball in 18th-century English prisons. It found its improbable way into the country’s boarding schools following the vulcanization of rubber in 1839. A variation with a ball that “squashed” first appeared at the Racquet Club of Philadelphia in 1900. Soon enough, local country clubs were building squash courts. By 1903, league play had begun, and the first national championships took place four years later. All of which necessitated the creation of what’s now U.S. Squash. As recently as two decades ago, a study revealed that

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“My parents loved the concept of teaching the underserved a white person’s sport and helping them get into college." -Molly Pierce, Specter Center spokesperson and SquashSmarts patron and leader

COURTESY OF U.S. SQUASH

(From left) Siblings Connie, Molly and Leo Pierce, members of the region’s first family of squash.

just one in 10 Americans had heard of the sport, compared to 90% globally. Under Klipstein’s leadership, the organization has increased overall U.S. participation in the sport by 130%, and scholastic participation by 450%, over the past 20 years. In the process, his staff has grown from four to 26 full-time employees.

A major roadblock to equity and access in squash has been the cost of building courts, which is what makes U.S. Squash’s latest innovation so significant. Its indoor/outdoor pop-up modular concept (“up in a day for less than 50k”) was exhibited this past March in Miami. A few months later, an outdoor public court debuted in Chicago’s

Union Park. “We’re on a trajectory,” says Klipstein, who recently stepped down from his leadership role at U.S. Squash. Adds Zug: “We need to build outdoor courts everywhere in America. It’s where the game is headed.” Growth has also relied on the willingness of those players accustomed to North

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Eager for her son to compete against players from around the country, Haverford’s Melinda Justi founded the U.S. High School Team Squash Championships in 2004.

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America’s “hardball” game to embrace the international “softball” version. Debuting in the 1970s, softball squash was in full swing by the early ’90s. As the name implies, it involves a softer ball and also a wider court, offering a slower, more strategic, defensive style of play where endurance is a factor. Local squash hubs like the Specter Center, Merion Cricket and the Cynwyd Club continue to support both forms, though the 2028 Summer Olympics will feature only the “softie” style. “Squash has re-emerged in ways none of us projected accurately,” says Ned Edwards, the 1979 U.S. Intercollegiate Squash League individual champion. Edwards attained top world rankings in singles and doubles before returning to his alma mater in the 1990s as the director of Penn’s squash program and its men’s head coach. He’s now executive director of the U.S. Squash Foundation. He also headed up the pursuit of the Specter Center, where he’s now in charge of operations. Additionally, as chief of sport development at U.S. Squash, he’s focused on the sport’s upcoming Olympics debut and leveraging deeper relationships with the likes of Comcast CEO Brian Roberts.

Working on the Main Line means serving a community that knows quality. With its historic homes, affluent buyers, and high expectations, it’s a market where reputation

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An avid squash player at Merion Cricket Club, John Fry became Drexel University’s president in 2010. A year later, he joined the US Squash board, and Drexel began hosting the U.S. Open Squash Championships, debuting its Kline & Specter Squash Center in 2012. Not long after, as chairman of the U.S. Squash board, Fry proposed a national complex the world would envy. “That stuck with us,” Klipstein says. “John’s vision became reality.” The most substantial funding for the center came from Gladwyne’s Shanin Specter and his wife, Tracey, in honor of his late father, Arlen, the U.S. senator from Pennsylvania who never traveled without his squash racquet. The exact figure wasn’t made public but, all told, some $41 million from private donors was spent on repurposing the circa-1916 armory’s interior. In 2008, Drexel University partnered with the commonwealth on $15 million in exterior renovations. A public facility, the Specter Center has 20 world-class courts. The year it opened in 2021, a U.S. Squash study predicted an estimated $23 million

annual impact on the city. College campuses remain fertile ground for squash’s ongoing expansion. Six years ago, Penn opened a $19 million squash facility with a dozen courts, and a 2022 Philadelphia City Council resolution renamed the section of North 33rd Street between Arch and Chestnut streets “Squash Way.” And yet, right now, there are just 31 women’s and 34 men’s varsity collegiate squash teams nationwide. In its quest for greater NCAA recognition, the College Squash Association has spearheaded a major initiative to increase those numbers to 40 varsity programs per gender by 2030. Meanwhile, CSA commissioner Harry Smith has been encouraging Eastern, La Salle, Temple and other local universities to join the country’s existing 56 club programs. At Penn, the men’s squash team has won three of the last four Ivy League titles. “What drives junior participation is the chance to play in college,” says Gilly Lane, Penn’s coach. A Wyndmoor native, Chestnut Hill Academy alum and former seven-year U.S. national team member, Lane is a product

Growth of the sport has relied on the willingness of those players accustomed to North America’s “hardball” game to embrace the international “softball” version. The 2028 Summer Olympics will feature only the “softie” style.

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of the private-squash world. So is Olivia Weaver, who started playing at Philadelphia Cricket Club at age 5 before making her mark at Germantown Friends School. She won her first junior national title at 12 and was a four-time Team USA member at the World Junior Championships. A four-time All-American and All-Ivy League player and co-captain at Princeton University, Weaver turned pro in 2018. Now 30, she’s America’s leading female candidate for an Olympic spot. At press time, she was ranked number one in the U.S. and top five in the Professional Squash Association’s world rankings. Locally, there’s also Timmy Brownell, 27th in the world, and 23rd-ranked Marina Stefanoni. Today, Weaver lives in Philadelphia’s Fitler Square neighborhood, where it’s a 15-minute walk to the Specter Center, which hosts 18 major squash championships annually. It’s also Team USA’s training hub heading into the Olympics. With a mere two qualifiers (one per gender) per country (64 in all), competition will be steep. And there’s no guarantee that squash will make it beyond its trial year.

angibly connecting urban and suburban interests has been integral to the plan for increasing squash’s accessibility and visibility. To that end, Philadelphia’s SquashSmarts, a 25-year-old nonprofit mentoring program, has literally changed the face of the sport. Now, there are 21 kindred programs (six more internationally) in the Squash and Education Alliance. “My parents loved the concept of teaching the underserved a white person’s sport and helping them get into college,” says Molly Pierce, a Specter Center spokesperson and a SquashSmarts patron and leader. When the Lenfest Center opened its eight squash courts in 2007, it became SquashSmarts’ North Philadelphia home. Operating on a $2.5 million annual budget from both the Lenfest and Specter centers, it serves 160 student athletes a year from five low-income city schools. Specter hosts the sport’s two largest annual tournaments. The U.S. Junior Open attracts about 1,000 young players from 42 countries. The U.S. High School Championships bring in over 1,700 participants from 22 states.

Melinda Justi’s son, Parker, played squash at the Haverford School. Eager to have him compete against teams from around the country, she helped pioneer squash’s public expansion by founding the U.S. High School Team Squash Championships in 2004. She was already volunteering with the national organization and running junior tournaments when she launched the national boys’ event with 16 teams—all private except for Harriton-Lower Merion. The next year, the event moved to Yale University and included a girls’ division. “It was an out-of-the-back-of-the-car thing,” says Justi. “As amazing a hub as Philadelphia’s been for squash, you’d think it would be more publicized. But it’s taken time because it’s been so elitist from the beginning. Even among those with the elitist attitude, it existed in its own little enclaves. The general population didn’t have access to it or know about it. We had to build courts and create tournaments.” Justi is now witnessing a change in real time. “It’s wonderful to see squash get bigger and bigger,” she says. “And that should happen with the Olympics.” MLT

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EPICURE QUICK BITES P.62

REVIEW

ITALIAN WITH A TWIST L’OLIVO TRATTORIA BRINGS A FRESH, MODERN SENSIBILITY TO EAGLEVIEW TOWN CENTER. STORY AND PHOTOS BY ED WILLIAMS

rancis and Nui Pascal are no strangers to destination dining. Known for their enduringly popular Birchrunville Store Cafe and Butterscotch Pastry Shop, the duo set their sights on the

former Suburban Brewing Co. space at the southern edge of Eagleview Town Center’s restaurant row. “This location is more than we could’ve hoped for,” says Nui. “The community has been so warm and welcoming.”

The couple’s vibrant vision has come to life in the form of the lovingly polished, quietly indulgent L’Olivo Trattoria. The main dining room boasts a European brasserie feel, with arched mirrors, a patterned tin ceiling and red banquettes. mainlinetoday.com | February 2026

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EPICURE REVIEW

A wall piece made from the trunk of an olive tree subtly references the eatery’s name, while a wall-length painting brings a touch of Tuscany. Soft neutrals on the walls, mustard-and-rust seating and copper above create a just-before-sunset warmth. Francis runs the kitchen with executive chef Jon Amani, formerly of Downingtown’s beloved Amani’s BYOB. Their output leans toward Italian. Starters continued on page 63 L’OLIVO TRATTORIA 570 Wellington Square, Exton, (610) 340-8115, lolivotrattoria.com COST: $8-56. ATMOSPHERE: Dusky elegance. HOURS: Lunch 11:30 a.m.2:30 p.m. daily; dinner 4:30-9 p.m. Tuesday-Thursday, 4:30-10 p.m. Friday-Saturday, 4:30-9 p.m. Sunday; closed Monday. ATTIRE: Casual.

60 February 2026 | mainlinetoday.com

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EPICURE REVIEW

(Clockwise from opposite page, top) Panzanella primavera; mixologist Joseph Purshock; the Smoky Bourbon cocktail; blood orange panna cotta; the signature Perciatelli Nui Nui; the eatery's sleek and vibey dining area.

mainlinetoday.com | February 2026

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EPICURE QUICK BITES

SMOOTH LIKE …

MORE NIBBLES: John Goncher is bringing his Wild Yeast Bakehouse to Wayne’s Eagle Village Shops this spring. Formerly home-based, it will specialize in small-batch, naturally leavened sourdough breads. Additional offerings include baguettes, babka, scones and

cookies. 503 W. Lancaster Ave., Suite 1105, wildyeastbakehouse.com. … The new Nature’s Vin wine bar and boutique is now pouring natural, biodynamic and organic varieties made by female vintners from around the world. 193-197 E. Lancaster Ave., Wayne, naturesvin.com. … Phoenixville welcomes new arrivals to its expanding dining scene. A Paoli institution since 1982, Our Deli & Cafe has opened a long-awaited second location with a familiar lineup of soups, salads, sandwiches and more. 498 Nutt Road, (610) 482-0004, ourdelicafe.com. And the Local, a new breakfast-and-lunch

Malvern Buttery has a new outpost in Ardmore.

spot from the team behind Lock 29 in Mont Clare, has moved into the former Your Mom’s Place. 324 Bridge St., (484) 924-8075, thelocalphoenixville.com. … A notable farewell to Conshohocken’s acclaimed Blackfish BYOB, which has closed after nearly 20 years in business. Chef Chip Roman and his wife, Amanda, announced that they’re taking time to rest and recalibrate. “This is not a decision I take lightly,” Roman shared on social media. “This restaurant has been a part of my story, my work and my heart.” —E.W.

Thursday, March 12, 2026

Grand Atrium of the Radnor Financial Center The Main Line's Hottest Restaurants Exciting Bourbon Cocktail Competition Craft Beer Garden...and more! Tickets: tasteofthemainline.com Sponsored by Brandywine Realty Trust, Click Canyon Digital Marketing, Fiduciary Trust, Forethought, Main Line Today, WSFS

ED WILLIAMS

fter more than a decade of steady growth, Malvern Buttery’s John and Silenia Rhoads are celebrating with a third location in Ardmore Farmers Market. The new outpost offers its signature flaky pastries, savory quiches and artisan loaves, alongside specialty coffee and tea from Lancaster’s Passenger Roastery. The cafe anchors the market’s southern end with ample seating and a warm, communal feel. Look for a third location in Bryn Mawr later this year. 120 Coulter Ave., (610) 296-2534, malvernbuttery.com.

Participating Restaurants Al Pastor Amada At The Table Autograph Brasserie Azie Media The Blue Elephant Brandywine Cocktails and Coffee Conshohocken Brewing Fleming's Steakhouse Hook & Ladder Il Fiore Joey Chops La Cabra Brewing Lark Maison Lotus Mama San Margaret Kuo’s Osushi The Refectory Rosalie Ruth's Chris Steak House Saffron Indian Kitchen Seasons 52 Sontuosa Triple Crown White Dog Cafe

62 February 2026 | mainlinetoday.com

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EPICURE REVIEW continued from page 60

Decadent tiramisu.

include a downright sculptural bowl of panzanella primavera—mozzarella pearls, sliced cherry tomatoes, rolled cucumber ribbons, olives and focaccia croutons. For an unexpected Thai influence, the Perciatelli Nui Nui marries house-made bucatini with chunks of Maine lobster, lemongrass, coconut milk and curry. Our more traditional roasted pork chop came with a savory stuffing of pancetta, spinach and aged provolone. Beyond these signature dishes, the menu offered rack of lamb, boneless branzino, pan-seared yellowfin tuna and a generous selection of handcrafted pasta dishes. Nightly seasonal specials favor whatever’s freshest. Amani cooks by instinct, based on what the ingredients are telling him. On Thanksgiving week, that meant grilled quail paired with roasted romanesco, sausage, butternut squash, cranberries, walnuts and a sage jus gras. The standout dish captured the holiday with comfort and finesse. Desserts are as decadent as they are beautiful. An elegantly sliced tiramisu was topped with fresh fruit and chocolate curls. The blood-orange panna cotta’s shortbread crumble and lemon zabaglione seemed to imply a chef ’s signature flourish. Nui’s signature butterscotch cake is also available. With its deep-crimson drapes and low lighting, L’Olivo Trattoria’s bar area brings an intentionally sexy vibe. The beverage program continues to evolve, with classic seasonal drinks, a thoughtful wine list and a solid beer selection. And for a place so new, the service was impressively dialed-in—informed, gracious and clearly guided by a seasoned team. (Amani’s wife, Leslie, is general manager.) For Francis, understanding the clientele has been a significant challenge—and he’s still learning what they like in terms of food and drinks. If early momentum is any indication, he has an accurate read. MLT

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mainlinetoday.com | February 2026

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LAST LOOK BY ED WILLIAMS

POSTCARD PERFECT Now on display at 529 E. Lancaster Ave., the “Greetings From Berwyn” mural by Dan Scott Forreal (@danscottforreal) was commissioned by Main Line Mural Arts and completed this past November. Raised in nearby Paoli, Forreal spent roughly three months on the project. Alongside Berwyn landmarks, the mural includes graffiti from the sketchbooks of Forreal’s late friend Anthony Pepe. The vinyl records tucked into Shady Dog’s coat are a nod to the artist’s band, Kewl Haze. MAIN LINE TODAY (Volume 31, Issue Number 2, February 2026; ISSN 1086-6078, USPS 15826) is published monthly, plus an additional issue in October, by Today Media Inc., 1000 N. West St., Suite 601, Wilmington, DE 19801. Periodicals postage paid at Wilmington, DE, and additional mailing offices. ATTENTION POSTMASTER: Send address changes to: Main Line Today, PO Box 291785, Kettering OH, 45429. Address changes should be accompanied by a mailing label from a recent issue.

64 February 2026 | mainlinetoday.com

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