Best Chef’s Table
102 W. State St., Kennett Square
610-444-8255 / TalulasTable.com
Both the heady anticipation and the actual experience of dinner at this farm-to-table BYOB make it clear why CNN put Talula’s among “Nine Restaurants that are almost harder to get into than Harvard.” Reservations for the celebrated farm table (for 10 to 12) must be made by phone one year to the day ahead of time. For the chef’s table in the kitchen (for 4 to 8), it’s a mere three months wait and via email. At both, you’re treated to 10 courses highlighting uber-seasonal ingredients and the artistry of owner Aimee Olexy and Executive Chef Josh Behm. Whether it’s the season for maple and sage scented pork loin or honey glazed donuts with buttermilk ice cream and lavender-rhubarb compote, you’ll dream of your Talula’s experience for years.
Most Innovative Chef
258 Bridge St., Phoenixville
610-917-0962 / MajolicaRestaurant.com
Creative, meticulous, artful—just three accolades diners lavish on Chef Andrew Deery and his New American BYOB. Deery never tires in his quest for new ways to tease out the essence of each ingredient: dipping into his white corn soup with Maine lobster is akin to biting into a just-picked cob. His grilled octopus and short ribs define tender. And in Earl Grey tea ice cream paired with shortbread and lemon curd, Deery plays with classic teatime flavors. We also love that, between courses, he surprises diners by sending out samples from the kitchen. Whether you order a la carte, from the six- or eight-course tasting menu, or attend a Majolica cooking class, Deery’s consistent skill and imagination keep your palate engaged.
105 E. Lancaster Ave., Downingtown
484-237-8179 / AmanisBYOB.com
The menu at Chef Jonathan Amann’s BYOB reflects his pioneering spirit and farmer’s awareness of the seasons. Diners marvel at his ability to marry ingredients that, in another kitchen, would be destined for bachelorhood. Think porcini dusted grouper in a beet cider broth, salmon with a lime-agave glaze and hazelnut grits, and pumpkin fritters with smoked chicken and cayenne maple glaze. In 2015, Amann put his own spin on BYOB with a creative selection of mixers. No wonder he’s a three-time winner of the Chester County Restaurant Festival’s best chef title.