A
CELEBRATION
OF
DOYLESTOWN
WES T TREN TO DELAWARE VALLE Y COLLEGE
WARMINSTER
WILLOW GROVE
AMBLER
GROUND FLOOR
AT THE
now open
YARDLEY
LANGHORNE
AMT
NORRISTOWN
NORRISTOWN
TRANSIT CTR.
LEVITTO
MALVERN
CHESTNUT
HILL WEST
HIGHLAND
FOX CHASE
FRANKFORD
TRANSIT CEN TER
WAYNE
HUGHES PARK
TAC
MANAYUNK
EAST FALLS
VILLANOVA
BRYN MAWR
CYNWYD
76
676 676
FERN ROCK
market east station
95
NOR TH PHILADELPHIA
GERMANTOWN
OLNEY
OLNEY
WAYNE JC T.
MT AIR Y
TEMPLE U
ERIE
WYOMING
GIRARD GIRARD
CECIL B MOORE
suburban station 30th street station
trolly route
burro rosso and fresh bagna cauda.
While on Metropolitan, no beer or
wine lover will want to miss the chance
to duck into Spuyten Duyvil (359 Metropolitan Ave.), whose motto, “Rare
and Obscure,” speaks to owner Joe Carroll’s curatorial fervor in finding what
he regards as the finest beer, ale, cider,
mead, wine, sake and port. Don’t be
intimidated: The bartenders are happy
to help you find a quaff to your taste,
with customers free to sample any of the
seven beers on tap and take it from there.
76 SPORTS COMPLEX
WALNUT / LOCUST
12TH / 13TH
9 TH / 1O TH
LOMBARD / SOUTH
TASKER / MORRIS
AT&T
OREGON
CITY HALL
15TH 22ND 2ND 11TH
2
FINE FOOD and SPIRITS
CITY HALL
COLL
H
LINDENWOLD
Make the Pilgrimage
Speaking of bars ... The first thing you’re
likely to notice upon entering the pains-
takingly restored space occupied by
Rye (247 S. First St.) is the stunning,
circa-1890s Brunswick bar. Visually and
spiritually, it’s the centerpiece of owner-
chef Calvert Elliott’s labor of love. A
resident since 1992, Elliott was a chef at
Williamsburg standout Dressler and its
sister restaurants DuMont and DuMont
Burger. Elliott’s “market-friendly, Amer-
ican” menu carries outstanding offerings
at a variety of prices, from starters and
sandwiches that include a house-cured,
smoked and braised Berkshire pork belly
creation to entrees such as Long Island
duck. Be sure to try the beguiling mix of
textures, temperatures and flavors of
the house-smoked sturgeon appetizer,
and by all means, sit at the bar. Bartender
Sother Teague, a chef in his own right,
prepares all the mixers on the premises
and knows everything there is to know
about whiskey.
