On April 12, Peddler’s Village will unveil a new restaurant, Earl’s New American, which will bring a polished, casual dining experience with creative, contemporary cuisine and a vibrant lounge to the unique, countryside destination located in bucolic Bucks County, Pa, between New Hope and Doylestown – an hour’s drive from Philadelphia.
“From the moment guests enter the restaurant, they will be greeted with warmth, charm, and sincerity,” said Terry Ward, COO of Peddler’s Village. “Rebekah Brown of Bethany Design, Co. from Valley Forge, PA has designed a rustic yet refined space with repurposed materials that evoke a classic, timeless and relaxed atmosphere.”
Warm, rich lighting, crafted wood furniture, weathered timber flooring, and copper ceiling tiles with reclaimed and repurposed elements create a contemporary farmhouse feel. A fireplace set into the stone wall lends warmth and invites intimate group gatherings.
Using the freshest, seasonal ingredients sourced from small farms throughout the region, the New American cuisine at the 140-seat, full service restaurant will feature steaks, chops and seafood as well as an extensive wine list. Guests will also delight in scheduled Wine Dinners, featuring a prix fixe menu of four sumptuous courses, each thoughtfully paired with a selected wine. Earl’s New American offers an enhanced, second-level function space comfortably accommodating parties, meetings and groups of up to 70 people with private, ADA compliant access.
Earl’s kitchen will be led by Bucks County local Bill Murphy, a Culinary Institute of America graduate with experience at Jake’s in Manayunk, Pa. and with Philadelphia restaurateur Stephen Starr. Chef Murphy sources locally grown, quality ingredients to create his menus with clean flavors and flawless execution. His dishes reflect the rich diversity of the region with the freshest seasonal produce and products naturally grown and raised on small, local farms, ranches and fisheries.
Serving Lunch, Dinner, Bar and Special Events, the kitchen and their craft will reflect versatile and diverse selections allowing a consistent level of execution and creativity within the buzzy atmospheres.
Menu highlights include:
Seasonal Oysters and Crab Cocktail with colossal crab and traditional mustard from the Cold & Raw Bar
Lobster Dumplings with Maine lobster, shaved carrot slaw and sweet slaw
Spanish Octopus with crispy chickpeas, lavash, lemon and olive oil
A versatile entrée menu that features dishes such as:
Griggstown Farms Fried Chicken, panko-crusted, with fingerling potato salad and maple black pepper sauce
Ahi Tuna, seared, with white beans, fava beans, pancetta and eggplant caponata
Parpardelle, with Hudson Valley duck confit, fiddle head ferns and mascarpone cheese.
Overseeing service and operations will be General Manager Louis A. Torres, Jr. A polished and career restaurateur, Torres has worked most recently with The Capital Grille in King of Prussia.
The opening of Earl’s New American is part of an ongoing renaissance at Peddler’s Village that includes the newly renovated Golden Plough Inn; offering overnight travelers a ‘town & country’ experience in a fully restored 22 room Main Inn and 44 guest rooms in “bungalow” fashion throughout the picturesque 42-acre Village of 65 compelling shops, five eateries, lush gardens, winding brick walkways and year-round festivals and events.
To celebrate the April 12 opening, guests may take advantage of a special overnight package deal available between April 18 and May 26, 2016.
Rates start at $225 per night, Sunday – Thursday, and include a $100 credit towards breakfast and dinner at Earl’s New American along with gracious accommodations at the Golden Plough Inn.
Friday and Saturday rates start at $350 per night. While staying at The Inn, guests can also enjoy many attractions at Peddler’s Village and the surrounding area.