READER FEEDBACK
Post a commentThree Chefs restaurant combines many great dining qualities
Get your fill of homemade fare at the new Three Chefs Restaurant.
The Willow Grove eatery, which opened late last month, has brought two families with extensive restaurant experience together under one roof, said co-owner and chef Joe Joyce.
Joyce has teamed up with brother-in-law Guy Dontas — former owner and operator of Philadelphia’s Mayfair Madrid Restaurant — and his father, executive chef Gus Dontas, to serve an extensive selection of delicious breakfast, lunch and dinner foods.
Three Chefs, open seven days a week, offers an “American diner” menu replete with classic entrées, sautéed dishes, soups, baked goods and more, said Joyce. Everything is homemade, he added.
“We go the extra mile,” Joyce explained. “Unlike a lot of other places, we take our time and prepare everything. It’s real home fries and eggs, fresh soups, fresh fish and real mashed potatoes. Nothing is vacuum packed. It’s all made from scratch.”
Three Chefs also butchers and cooks its own meats, said Joyce. Some of the restaurant’s most popular dishes are the Brooklyn-inspired corned beef and pastrami, prime rib and hand-carved turkey, he said.
Joyce, who previously owned The Cutting Board Café in Hatboro with his wife, said the new restaurant draws from the chefs’ background and delivers a quality, personal dining experience.
“We serve our customers like we would if they were seated at our own dinner table,” he said. “Everything we serve is something we’d eat ourselves.”
The recipe for success is to never become complacent, Joyce added.
“We cater to our customers the minute they walk through the door,” he explained. “We treat every day like it’s our first day.”
Three Chefs is open seven days a week from 7 a.m. to 9 p.m. An owner is always on hand to supervise the friendly and courteous staff.
The restaurant has a large dining area capable of seating small and large parties — up to 100 people — and offers catering for both family and corporate settings. Takeout is available, as well.
Because all three owners hail from big families, Three Chefs understands the importance of keeping price a priority.
“We are price conscious. We want to keep it affordable,” said Joyce. “You can go out to dinner and it’s not $100.”
The restaurant offers daily and nightly specials on a variety of its tasty specialties. “They typically say you get what you pay for [at other establishments],” said Joyce. “In this case, you get a whole lot more than what you pay for.”
The Willow Grove eatery, which opened late last month, has brought two families with extensive restaurant experience together under one roof, said co-owner and chef Joe Joyce.
Joyce has teamed up with brother-in-law Guy Dontas — former owner and operator of Philadelphia’s Mayfair Madrid Restaurant — and his father, executive chef Gus Dontas, to serve an extensive selection of delicious breakfast, lunch and dinner foods.
Three Chefs, open seven days a week, offers an “American diner” menu replete with classic entrées, sautéed dishes, soups, baked goods and more, said Joyce. Everything is homemade, he added.
“We go the extra mile,” Joyce explained. “Unlike a lot of other places, we take our time and prepare everything. It’s real home fries and eggs, fresh soups, fresh fish and real mashed potatoes. Nothing is vacuum packed. It’s all made from scratch.”
Three Chefs also butchers and cooks its own meats, said Joyce. Some of the restaurant’s most popular dishes are the Brooklyn-inspired corned beef and pastrami, prime rib and hand-carved turkey, he said.
Joyce, who previously owned The Cutting Board Café in Hatboro with his wife, said the new restaurant draws from the chefs’ background and delivers a quality, personal dining experience.
“We serve our customers like we would if they were seated at our own dinner table,” he said. “Everything we serve is something we’d eat ourselves.”
The recipe for success is to never become complacent, Joyce added.
“We cater to our customers the minute they walk through the door,” he explained. “We treat every day like it’s our first day.”
Three Chefs is open seven days a week from 7 a.m. to 9 p.m. An owner is always on hand to supervise the friendly and courteous staff.
The restaurant has a large dining area capable of seating small and large parties — up to 100 people — and offers catering for both family and corporate settings. Takeout is available, as well.
Because all three owners hail from big families, Three Chefs understands the importance of keeping price a priority.
“We are price conscious. We want to keep it affordable,” said Joyce. “You can go out to dinner and it’s not $100.”
The restaurant offers daily and nightly specials on a variety of its tasty specialties. “They typically say you get what you pay for [at other establishments],” said Joyce. “In this case, you get a whole lot more than what you pay for.”
