Main Line Today Magazine’s February 2014 issue highlights some of our region’s stellar BYOBs. Making the cover as well as the first page of the article was our own local favorite, Majolica. Photographer Steve Lagato captured a stunning image of one of chef Deery’s dishes that features our mushrooms, the warm Woodland Jewel Mushroom salad.

The royal treatment
The low-key culinary pioneer of the suburbs, chef Andrew Deery continues to offer gastronomic delights to adventurous palates at Majolica. Vibrant yet tangible, his ever-changing, six- to eight-course tasting menus are a step above the rest, executed provocatively and thoughtfully. Recent highlights include Moulard duck breast with cocoa pasta, Arctic char with fennel-and-citrus salad, and a bittersweet chocolate soufflé with house-made, salted caramel ice cream. 258 Bridge St., Phoenixville, (610) 917-0962,

Main Line Today February 2014

Majolica’s Seafood Medley in a spicy chorizo broth.

Majolica's Warm Woodland Jewel mushroom salad

Majolica’s Warm Woodland Jewel mushroom salad. Photo by Steve Legato.

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