Thursday, July 31, 2014
Inquirer Daily News

Table Talk: Doylestown Inn's new eatery

Kelley Shoff staffs the reception desk at the Hattery Stove & Still in Doylestown. Partner Jody Quigley works behind<br />the bar on the far right.    (Micahel Klein/Philly.com)<br />
Kelley Shoff staffs the reception desk at the Hattery Stove & Still in Doylestown. Partner Jody Quigley works behind the bar on the far right. (Micahel Klein/Philly.com)

Over the decades, Bucks County's landmark Doylestown Inn has housed a hattery, a cigar shop, and a restaurant.

The 11-room boutique hotel returned last fall, after a redo under new owners.

This week marks an all-new restaurant, called Hattery Stove & Still (18 W. State St., Doylestown, 215-345-6610). Cool features abound, including a hat tree rising two stories through the main level and a bar built around the features of a 1936 Oldsmobile.

Chef Hakeem Otenigbagbe, a Nigerian-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. Most dinner entrees are in the $20s, up to the $30s for the filet and lamb chops. It's open from 8 a.m. to 2 a.m. daily.

More coverage
  • LaBan chats about dining service
  • The bars feature 14 draft beers, many canned beers, plus wines and cocktails.

    Rost Artisan Builders calls it an "antique industrial" design, packing in century-old tchotchkes. Two dozen chandeliers not only light up the place, they're also available for sale.

     

    Briefly noted

    The plug has been pulled on the Corner at 102 S. 13th St. after 3½ years. Owner Tony Rim expects to reopen any day as Mamou, with food themed to south-central Louisiana.

    Two changes of note in Northern Liberties: Alex Carbonell has taken over Liberties on Second Street, rebranding it as Bourbon & Branch, with 80-plus whiskeys, reasonably priced food, and live entertainment on the second floor. (Even though there must be nearly a half-dozen local bars with "Bourbon" in the name, and there's even a well-known Bourbon & Branch in San Francisco.)

    Matt Moon has been promoted to succeed Marshall Green in the kitchen at Jerry's Bar. Green left to work for his family's garden business in Montgomery County.

     

    Business as usual

     

    The Yachtsman, the apparently undercapitalized Fishtown tiki bar planned by restaurateurs Tommy Up and Sarah Brown, is now a go. Its Kickstarter campaign exceeded its $36,000 goal. Opening is scheduled for July 21.

    Albert Ciardi III, whose legal specialty is bankruptcy law, is now a restaurateur. He has bought the Sena family's stake in the posh Le Castagne in Rittenhouse, joining another litigator, Duane Morris' Rudolph J. Di Massa, Jr., in the partnership.

     

    Benefit burger

    Marc Vetri, prepping for June 10's annual Great Chef Event benefit at Urban Outfitters headquarters, got a call recently from Shake Shack. "They said, 'We love your foundation and want to do a promotion with you,' " he said. The upshot: Vetri and Shake Shack culinary director Mark Rosati collaborated on a carbonara burger (beef, bacon, pecorino cheese, black pepper, sunny-side-up egg), which will be sold at the Philadelphia-area Shake Shacks from June 6 to 15 for $6.75. One dollar from each sale will go to the Vetri Foundation, whose mission is childhood nutrition. It's Shake Shack's first such collab with a local chef. After the promotion, Vetri plans to put the burger on Alla Spina's menu.

     


    More restaurant news at www.philly.com/mike.

    Michael Klein For The Inquirer
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