Reorganized, Rejuvenated and Ready to Rock a New Attitude
MUCH-LOVED MAJOLICA IS BACK WITH A MENU FOR THE MASSES
March 13, 2009– Not only were the rumors of Majolica’s death greatly exaggerated, but online and on the street hearsay had the well-respected restaurant devastated by the economy inside of a week. If they weren’t predicting the next Phoenixville restaurant’s demise the local punditry was publicly bemoaning the loss of the revitalized steel-town’s most sophisticated eatery.
Owned by the husband and wife team of Chef Andrew Deery and manager Sarah Johnson, Majolica had been in the news recently for receiving “three bells” from Philadelphia Inquirer restaurant critic Craig LaBan and had added a farmhouse table to their eclectic offering.
“It’s true that fine dining, in fact, all dining out is being affected by the headlines,” offers Chef Andrew Deery. “Majolica is no different, but being a BYOB does make margins tighter in a down economy.”
Rather than succumb to these dreary facts, Deery and Johnson decided instead to reinvent Majolica.
“The changes we are rolling out are a direct response to these economic times,” continues Deery, “but we’re excited about making the Majolica experience available for anyone.”
Besides noticeably enthusiastic upgrades to the restaurant’s frontage and interior, including the addition of a private Farmhouse Room, Majolica is unveiling a new menu featuring new choices and lower price points.
The new Majolica will still showcase fresh and local ingredients, seasonal modifications and Andrew Deery’s signature style, but significant changes have been incorporated to make the bistro more accessible to more people, more often. The addition of affordable a la carté appetizers starting at $3 and entrées starting at $16 opens the Majolica menu up to families and people who frequently dine out. Additionally, Majolica’s menu will now include pri fixe selections with an appetizer, entrée and desert offering for just $25.
“The atmosphere in the restaurant will be more casual and fun,” adds Deery who has opted to modify Majolica’s image to an intriguing capital M. “Everyone should be able to enjoy great cuisine now and then.”
The popular restaurant is also changing their hours of operation, offering dinner service of the compelling new menu Wednesday through Sunday from 5:00pm to 11:00pm.
The innovation and style that has made Majolica a destination restaurant isn’t going anywhere during this transition to a refreshingly affordable bistro. Deery is still the creative force behind promising and compelling menu changes. And, for those foodies who are interested in full course meals, the farmhouse table and the
chef’s legendary tasting menu, those options still exist.
Majolica will be reopening on Wednesday, March 18th. They can be found on the web at majolicarestaurant.com. For reservations, please call 610-917-0962.
MUCH-LOVED MAJOLICA IS BACK WITH A MENU FOR THE MASSES
March 13, 2009– Not only were the rumors of Majolica’s death greatly exaggerated, but online and on the street hearsay had the well-respected restaurant devastated by the economy inside of a week. If they weren’t predicting the next Phoenixville restaurant’s demise the local punditry was publicly bemoaning the loss of the revitalized steel-town’s most sophisticated eatery.Owned by the husband and wife team of Chef Andrew Deery and manager Sarah Johnson, Majolica had been in the news recently for receiving “three bells” from Philadelphia Inquirer restaurant critic Craig LaBan and had added a farmhouse table to their eclectic offering.
“It’s true that fine dining, in fact, all dining out is being affected by the headlines,” offers Chef Andrew Deery. “Majolica is no different, but being a BYOB does make margins tighter in a down economy.”
Rather than succumb to these dreary facts, Deery and Johnson decided instead to reinvent Majolica.
“The changes we are rolling out are a direct response to these economic times,” continues Deery, “but we’re excited about making the Majolica experience available for anyone.”
Besides noticeably enthusiastic upgrades to the restaurant’s frontage and interior, including the addition of a private Farmhouse Room, Majolica is unveiling a new menu featuring new choices and lower price points.
The new Majolica will still showcase fresh and local ingredients, seasonal modifications and Andrew Deery’s signature style, but significant changes have been incorporated to make the bistro more accessible to more people, more often. The addition of affordable a la carté appetizers starting at $3 and entrées starting at $16 opens the Majolica menu up to families and people who frequently dine out. Additionally, Majolica’s menu will now include pri fixe selections with an appetizer, entrée and desert offering for just $25.
“The atmosphere in the restaurant will be more casual and fun,” adds Deery who has opted to modify Majolica’s image to an intriguing capital M. “Everyone should be able to enjoy great cuisine now and then.”
The popular restaurant is also changing their hours of operation, offering dinner service of the compelling new menu Wednesday through Sunday from 5:00pm to 11:00pm.
The innovation and style that has made Majolica a destination restaurant isn’t going anywhere during this transition to a refreshingly affordable bistro. Deery is still the creative force behind promising and compelling menu changes. And, for those foodies who are interested in full course meals, the farmhouse table and the
chef’s legendary tasting menu, those options still exist.
Majolica will be reopening on Wednesday, March 18th. They can be found on the web at majolicarestaurant.com. For reservations, please call 610-917-0962.
Comments
And keep patronizing our other great restaurants and shops. We can make Phoenixville a destination town. We've got lots of wonderful venues: food, shops, theater, and music. Get the word out by telling friends and inviting them to come with the next time you're heading out for a meal or movie or shopping trip.