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I favor the Middle Eastern flavors that speak to Khalil’s Egyptian roots, especially the sesame-crusted falafel and baba ghanoush on the combo platter, flaky spanakopita, and marinated chicken shish taouk skewers served with fresh-baked pita.
This rambling old house just off Ambler's main strip is the source for some of the region's most lyrical barrel-aged saisons, including some made with wild yeast harvested from cherry blossoms in the front yard, as well as outstanding bitters and IPAs.
The double-sized Erdenheim space accepts credit cards but also benefits from a partnership with Cardinal Hollow winery, whose license allows them to also pour local beer and spirits. You’ll need a cold glass of brew to tame Thomas’ version of Nashville hot chicken that’s exclusive to this location.
This buttermilk-fried bird is set over a thick slice of bread smeared with smoked paprika rémoulade and then glazed in the red shine of a chile-Sriracha oil so spicy that one customer needed to take his shirt off.
If that isn’t a vote of approval, I don’t know what is.
This swank bi-level restaurant outfitted with mahogany, a long curving bar, multiple fireplaces, an outdoor patio, and more than 40 wines by the glass (plus 200 bottles) is Ambler’s most sophisticated dining destination.
An ambitious dinner service was added a couple years ago.
While the food certainly caters to suburban American tastes, Spinner, a Garces alum, creates dishes that are rooted in classic, no-shortcut preparations updated with polished style and great ingredients, from excellent ceviches to the tender steak grilled al carbon with fresh tortillas, awesome fish tacos, and delicate black bass over creamy poblano rice with crab.
Their new spot is a big contemporary dining room with soaring 24-foot ceilings and a 50-seat deck overlooking the valley.
And despite the fancy new setting (with wine lockers even! And the expansive menu still has an almost diner-esque reach with a something-for-everyone approach, ranging from wood-fired pizzas (try the Palermo) to pastas and simply cooked fresh fish.
The real menu gems have an unexpected Asian flair, including the Saigon rolls, Vietnamese beef and mango salad, and a Thai salmon salad with peanut sauce.
For dessert, go for one of the cakes that harken back to the mid-1990s when Marlene Zakes and her brother, Joseph Mc Fadden, started as a bakery.
The cocktails also are impressive (try the brandied riff on an Old Fashioned).