However, this particular interlude is occurring in Honey Brook, a thriving village at the far western reaches of the county. The restaurant is called Grady David's, a casual-upscale operation serving high-quality New American fare in a contemporary setting. The site is managed by Dave Magrogan, the prolific restaurateur who is known for his Kildare's Irish Pub and Doc Magrogan's Oyster House concepts that dot the western suburbs.

Magrogan has heard the Grady David's question many times before:

Why Honey Brook?

"Look at what's booming here," he says, gesturing with certainty. "There's affordable housing; significant development; families moving in; plus, the expansion of several over-55 communities."

Thus far, Grady David's, a $1.5 million investment which opened in 2007, is succeeding in bringing a level of welcomed sophistication to its target audience.

"Historically, it's proven that active adults don't want to cook. They've budgeted to go out most every night. This is where the money is moving to."

While Honey Brook may offer a residential future for many Chester County newcomers, long-established Kennett Square and its quaint Victorian motif has an appeal all its own, luring potential home buyers and businesses alike.

The restaurant scene there is growing as well.

Along with the popular Half Moon Restaurant & Saloon, Newton's on State Street, and Talula's Table (a gourmet market/restaurant that has recently been praised by local and national food writers), new dining spots are taking shape, especially along State Street.

Mary Hutchins, executive director of Historic Kennett Square commented on one notable project.

"Jack McFadden, who runs The Gables at Chadds Ford, is renovating the Kennett Café (at 120 State Street), one of the oldest buildings in town. His plan is to make it a dining destination in Kennett Square. We should see an opening on that property by the end of the year."

Hutchins also cited a gluten-free bakery called Sweet Christine's, which opens soon at 132 W. State St. "With all the press Talula's Table has garnered, more and more investors are eyeing us than ever before."

Another locale that is experiencing the beginnings of exciting restaurant opportunities is Downingtown, which, for several years, had been touted as "the next West Chester." Though still some years from attaining this title, the town nevertheless is seeing the signs of positive growth.

Notable chef Carlo deMarco of Radnor's 333 Belrose, along with restaurateurs Jim Creed and Rob Donaldson, is in the process of developing a mid-level-priced steakhouse, called Firecreek, which should debut this fall in the old paper mill site at Routes 322 and 30.

Then, there's the 76-acre River Station project at the former Sonoco Products paper plant, a proposed $300 million mixed-use area that will include 180 townhouses, office space, and, possibly, several restaurants.

Admittedly, the current economic climate hasn't boded well for those seeking to start new businesses within these county hotbeds, though Dee Rogevich, director of operations for the Pennsylvania Restaurant Association's Brandywine Chapter, doesn't forecast a doom-and-gloom scenario.

"I see no change in the restaurant business during these tougher economic times. Maybe some of the destination restaurants, the higher-end ones, have been feeling a slow-down due to the cost of gas. Still, eating out has become a way of life. We're all busy, not having the time to cook."

This optimistic rhetoric echoes Magrogan's own mind-set concerning opening a restaurant in once-sleepy Honey Brook.

"With 1,000 homes being developed, all those people have to eat somewhere."