Over the decades, the landmark Doylestown Inn at 18 W. State St. in Doylestown has housed a hattery, a cigar shop, and a restaurant.
The 11-room boutique hotel returned last fall, after a redo under new owners.
The restaurant - Hattery Stove & Still - just reopened. Cool features abound over the three floors, including a hat tree that rises from the lower-level floor boards to span two stories, and a lower-level bar built to resemble a 1936 Olds, including suicide doors.
Chef Hakeem Otenigbagbe, a Nigeria-born French Culinary Institute grad who worked at Union Trust, is behind an American tavern menu for brunch, lunch, dinner and late nights seven days a week. Here's the dinner menu; most entrees are in the $20s, with gusts into the $30s for the filet and lamb chops.
The bar features 14 draft beers, many canned beers, plus wines and cocktails.
Rost Artisan Builders calls it an “antique industrial” design, packing the joint full of century-old tchotchkes. Two dozen chandeliers not only light up the place, they're also available for sale.
The lobby-level bar's base was made from antique wooden beverage boxes; the stainless-steel bar top contains rivets to resemble a vintage aircraft wing.
The third level is private dining. Hours are 8 a.m. to 2 a.m. daily.