Wednesday, July 29, 2015

Comeback for the Blue Bell Inn

On Monday, April 7, after a full year of renovations that took it down to bare walls, the Blue Bell Inn (601 Skippack Pike, Blue Bell, 215-646-2010) will reopen.

Comeback for the Blue Bell Inn

0 comments

The Blue Bell Inn has sat at the Montgomery County crossroads of Skippack and Penllyn-Blue Bell Pikes for 271 years.

For the last couple of decades, that historic vibe simply translated to “old,” giving rise to the sobriquet Blue Hair Inn.

In September 2012, the Lamprecht family sold it to Kevin Clib and Scott Dougherty of M2K Restaurant Group (which operates Bridget’s and KC’s Alley in Ambler) and developer Bruce Goodman. The buyers had planned to stay open during renovations, but they quickly realized that wouldn't work.

On Monday, April 7, after a full year of work that took the restaurant down to bare walls, the Blue Bell Inn (601 Skippack Pike, Blue Bell, 215-646-2010) will reopen.

More coverage
 
How clean is your favorite restaurant? Inspection reports
 
SouthGate replaces Tangier in Center City
 
Everything* you need to know about Diner en Blanc
 
Xfinity Live expanding as Cichonski opens restaurant

It’s at once sexy and contemporary (sleek woods, marble) and warm and rustic (the original stone foundation is visible). A 700-bottle, floor-to-ceiling wine tower is the wow in the main dining room.

The bar area, with its soaring ceiling and gas fireplace, is being primed for weeknight happy hours. The partners, who scoured the region for inspiration, added a raw bar similar to the one at Center City’s Oyster House. Operable garage doors leading to a new outdoor patio with waterfall and fire pit are similar to those at Stratus, the lounge at the Hotel Monaco.

Chef Peter Sherba (from Bridget's) is backed by chef de cuisine Carmen A. Cappello. Entrees (mostly from the mid-$20s to mid-$30s) are straight out of the steak/seafood house playbook.

But there’s no calves’ liver, a longtime specialty.

“I have a heart for older people, really,” Clib said. “But we’re not bringing it back, just like we’re not putting eight ounces of butter on everything.”

 

0 comments
We encourage respectful comments but reserve the right to delete anything that doesn't contribute to an engaging dialogue.
Help us moderate this thread by flagging comments that violate our guidelines.

Comment policy:

Philly.com comments are intended to be civil, friendly conversations. Please treat other participants with respect and in a way that you would want to be treated. You are responsible for what you say. And please, stay on topic. If you see an objectionable post, please report it to us using the "Report Abuse" option.

Please note that comments are monitored by Philly.com staff. We reserve the right at all times to remove any information or materials that are unlawful, threatening, abusive, libelous, defamatory, obscene, vulgar, pornographic, profane, indecent or otherwise objectionable. Personal attacks, especially on other participants, are not permitted. We reserve the right to permanently block any user who violates these terms and conditions.

Additionally comments that are long, have multiple paragraph breaks, include code, or include hyperlinks may not be posted.

Read 0 comments
 
comments powered by Disqus
About this blog
Michael Klein Philly.com
Latest Videos:
Also on Philly.com
letter icon Newsletter