Restaurants

Reviews:

OUT & ABOUT MAGAZINE - April 2006
SIMON PEARCE RESTAURANT
"Perhaps you have heard of Simon Pearce. The glassware and pottery artist began his career in London and worked in some of Europe's most renowned glass houses before moving to Vermont and restoring a historic mill as a glass facility. Today Pearce is famous for high-quality glassware and pottery as well as for his restaurants.

The newest Simon Pearce restaurant offers many features inspired by its sister location in Vermont. The menu is described as American cuisine with Irish accents. Guests can learn about the art of glassblowing by visiting the on-site workshop or by studying the pieces displayed throughout the restaurant. Guests also may shop for original glass and pottery in the retail store.
The restaurant is located along the Brandywine River on the site of the former Lenape Inn in West Chester. Large windows and two levels of seating provide every table with a view of the river."

THE HUNT, Life in the Brandywine Valley - Winter 2002-2003
HOT GLASS, SIMON PEARCE'S SIGNATURE POTTERY AND GLASSWARE by Pam George
"....Simon Pearce on the Brandywine pays homage to the founder's Irish ancestry. Consider the rustic Ballymaloe brown bread, made from imported coarse wheat and molasses, and the Irish scones. The recipes come from Ballymaloe House, an inn and restaurant in Shangarry (Ireland). Vermont also factors into the menu, Vermont cheddar soup is a smooth blend of Cabot sharp cheese, chicken broth and cream studded with onion, carrot and celery. Cod, a New England staple, is encased in a horseradish crust. While the West Chester restaurant acknowledges the company's roots, it also showcases Mid-Atlantic favorites such as bronzed crab cake in a mustard cream. Signature dishes are staples, although the menu changes five times a year. Desserts, made onsite, include five homemade ice creams and four sorbets.....Lunch and shopping can absorb an afternoon. Customers don't seem to mind. "Well, this has been a treat," one woman says at the shop enterance. It wasn't over yet. "Oh, look," she exclaims, her eye lighting on another display. "There's more." Offering more is a Simon Pearce specialty. "We provide a long-lasting memory."

THE NEW YORK TIMES - Sunday, December 23, 2001
WHAT'S DOING IN THE BRANDYWINE VALLEY by Jan Benzel
"Simon Pearce, the glass blower, has set up shop on the Brandywine at the intersection of Routes 52 and 100, in Lenape, Pa., with an airy restaurant overlooking the river. The chef serves hearty, well-executed dishes that emphasize regional ingredients like the local mushrooms and crab from the nearby Chesapeake Bay. The wine list is small but well chosen and reasonably priced. Downstairs is a glass-blowing workshop where you can watch craftspeople at work. As at the original Simon Pearce in Quechee, Vt., there's a store full of Mr. Pearce's designs. Lunch for two, with wine: about $40"


	Reviews: OUT & ABOUT MAGAZINE - April 2006 SIMON PEARCE RESTAURANT "Perhaps you have heard of Simon Pearce. The glassware and pottery artist began his career in London and worked in some of Europe's most renowned glass houses before moving to Vermont and restoring a historic mill as a glass facility. Today Pearce is famous for high-quality glassware and pottery as well as for his restaurants. The newest Simon Pearce restaurant offers many features inspired by its sister location in Vermont. The menu is described as American cuisine with Irish accents. Guests can learn about the art of glassblowing by visiting the on-site workshop or by studying the pieces displayed throughout the restaurant. Guests also may shop for original glass and pottery in the retail store. The restaurant is located along the Brandywine River on the site of the former Lenape Inn in West Chester. Large windows and two levels of seating provide every table with a view of the river." THE HUNT, Life in the Brandywine Valley - Winter 2002-2003 HOT GLASS, SIMON PEARCE'S SIGNATURE POTTERY AND GLASSWARE by Pam George "....Simon Pearce on the Brandywine pays homage to the founder's Irish ancestry. Consider the rustic Ballymaloe brown bread, made from imported coarse wheat and molasses, and the Irish scones. The recipes come from Ballymaloe House, an inn and restaurant in Shangarry (Ireland). Vermont also factors into the menu, Vermont cheddar soup is a smooth blend of Cabot sharp cheese, chicken broth and cream studded with onion, carrot and celery. Cod, a New England staple, is encased in a horseradish crust. While the West Chester restaurant acknowledges the company's roots, it also showcases Mid-Atlantic favorites such as bronzed crab cake in a mustard cream. Signature dishes are staples, although the menu changes five times a year. Desserts, made onsite, include five homemade ice creams and four sorbets.....Lunch and shopping can absorb an afternoon. Customers don't seem to mind. "Well, this has been a treat," one woman says at the shop enterance. It wasn't over yet. "Oh, look," she exclaims, her eye lighting on another display. "There's more." Offering more is a Simon Pearce specialty. "We provide a long-lasting memory." THE NEW YORK TIMES - Sunday, December 23, 2001 WHAT'S DOING IN THE BRANDYWINE VALLEY by Jan Benzel "Simon Pearce, the glass blower, has set up shop on the Brandywine at the intersection of Routes 52 and 100, in Lenape, Pa., with an airy restaurant overlooking the river. The chef serves hearty, well-executed dishes that emphasize regional ingredients like the local mushrooms and crab from the nearby Chesapeake Bay. The wine list is small but well chosen and reasonably priced. Downstairs is a glass-blowing workshop where you can watch craftspeople at work. As at the original Simon Pearce in Quechee, Vt., there's a store full of Mr. Pearce's designs. Lunch for two, with wine: about $40" Restaurant Home \| Menus \| The Story \| Private Dining Room \| Directions


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