You'll walk into one of the most beautifully renovated Victorian homes you could imagine. (Used to be where famous Swedish Nightingale, Jenny Lind stayed on tour with P.T. Barnum.) You'll be seated by a roaring fire in winter, or out on the porch overflowing with flowers in Spring and summer.
Whichever, expect cuisine that's simple, subtle and imaginative. In a word, delectable.
All meat is from small cooperatives. Colorado or Icelandic lamb. New Zealand venison. Piedmontese (and Kobe, when available) beef, and farm raised pheasant. Berkshire pork from D'Artagnan. Fresh fish daily from local fishmongers.
Owner, Charlie Orlando, greets and meets. His wife, Barbara, chefs along with other family members. You just sit and enjoy while your server waits so graciously guests feel like pampered family.
How about foie gras on vanilla French toast? Or venison, one piece with a port reduction sauce, the other green peppercorn? Or, maybe, rack of lamb so pink and tender forget your knife? Everything sided with artistically arranged seasonal veggies and topped with a pink rosebud.
Says Charlie, "There are three things that make a great restaurant: Great food. Great atmosphere. Great service."
Charlie's lived up to them all. He also caters beautifully with the same exquisite Yellow Springs touch.
Yellow Springs Inn, 1657 Art School Rd., Chester Springs 19425 610-827-7477
Open: For dinner, Wednesday - Saturday BYOB