Kimberton Inn
2105 Kimberton Road
Kimberton, Pennsylvania
(610) 933-8148
In my experience as a professional food writer, restaurants that are famous for their wedding receptions, banquets, and gatherings of similar ilk also tend to be infamous for their eminently forgettable cuisine, significantly less than spiffy environs, and amateur night service. Fortunately, however, the Kimberton Inn constitutes a marvelously rare exception rather than the rule.
Not only does this cozy Colonial enclave acquit itself admirably with regard to larger parties, it also provides the perfect romantic venue for couples wishing to celebrate that special occasion. Indeed, the stately building, originally constructed in 1796, charms patrons with its impeccably maintained rustic ambiance, cozy crackling fireplaces, and intimate bar/lounge.
Alluring auras notwithstanding, it is Chef Jim Trainer’s lovingly prepared and beautifully presented cuisine that remains the center of attention. His offerings are pleasantly innovative without being anachronistic; they beguile the palate without bewildering the eye, clearly demonstrating the kitchen’s commitment to componential and proportional restraint.
Soups – especially during the bleak midwinter – are always solid choices to start things off. Printed menu options include lobster bisque with cream sherry, New England clam chowder, and caramelized onion soup. All recommended. When it is available, however, you might also wish to consider an evening special that is sure to become a seasonal favorite: sweet potato bisque. The soup is as smooth-as-silk on the palate, rife with natural flavor, and perfectly seasoned, with a dollop of crème fraîche and smattering of roasted walnuts in strong supporting roles.
Other superb prelude possibilities include: fork-tender seared sirloin scaloppini companioned by scallion-potato purée, braised wild mushrooms, and addictive gravy (also available as an entrée); crunchy coconut shrimp served up with pineapple-mango salad, spiced rum syrup, and orange-horseradish mustard; and a perennial menu favorite that we’ve sampled on several occasions… “Probably The Best Salad You’ll Ever Have.” This appetizing amalgam of red leaf lettuce and baby spinach tossed with a sweet sesame-walnut dressing is aided and abetted by tart apple slices, toasted sunflower seeds, and aged Gouda cheese.
Recently, though, the kitchen has been sending forth variations on a theme of grilled pears. On one occasion, the presentation may be more salad like; on another (pictured), three wafer-thin slices take center stage topped with crumbles of Stilton blue & micro greens and surrounded by spiced walnuts and a port wine reduction. Pears and blue cheese are a marriage made in heaven, and this dish takes full advantages of their natural affinity.
If a restaurant is going to let you down, it usually does so in an all-too-familiar pattern. It absolutely wows you with starters… then, with the arrival of the main courses, falls flat on its asparagus. Fortunately, there are no such worries at the Kimberton Inn. Appetizers, as noted immediately above, are first-rate across the board… but it is the entrées that truly demonstrate the chef’s prowess.
Essentially traditional American with eclectic subtitles, Mr. Trainer’s cuisine is, however, significantly enhanced via a number of gentle creative infusions. The sautéed calf’s liver, for example, is about as down-home as it gets, but it receives an added boost from a rich port wine sauce; the eight ounce center-cut filet mignon is teamed with a fabulous mustard custard and red wine-veal reduction; and a moist and tender prime pork chop is spiked with cinnamon and ginger and finished with a maple-pecan glaze.
But if you really want to dig into meaty matters, I would strongly recommend the naturally raised Australian lamb chops. Lightly encrusted with mustard & herbs, accompanied by a dollop of creamy mashed potatoes & steamed spinach, and finished with a marvelous port wine reduction, this is an absolutely exquisite presentation. The three picture-perfect chops are rich, tender, and just the proper shade of pink. A delightful feast for the eye as well as the palate.
… But the kitchen is also quite adept at piscatorial pleasures. There are, of course, daily specials, but the salmon, a menu mainstay, is particularly noteworthy. The filet is gently seared with a mixture of five spices and pillowed on a sesame-scallion crepe. Finishing touches include a tiara of lemon-ginger marmalade and citrus-soy glaze. Beautifully prepared and artistically presented. Without doubt, one of the very best representatives of this particular species it has ever been my pleasure to ingest.
Desserts, which tend to be on the homey side, continue the kitchen’s good work. There’s a first-rate apple crisp with vanilla ice cream, for instance, also a New York-style cheesecake, and homemade Belgian chocolate ice cream. If you wish to go a bit more upscale, I would suggest either the crème brûlée or the chocolate truffle torte. Smooth and silky, this picturesque latter option comes replete with chocolate mousse, artistic squiggles of vanilla cream, and slash of white chocolate.
The restaurant also boasts a very nice wine list to complement your meal. Among the whites, I would suggest either the 2012 Spanish Rias Braixas ($35.00) or ubiquitous 2012 Sonoma-Cutrer Chardonnay from California ($45.00). When it comes to reds, I prefer to go Italian: either the Allegrini 2009 Palazzo Della Torre ($45.00) or the 2007 La Grolla from the same producer ($65.00). You could, of course, spend more… but these are four extremely reliable wines that won’t break the bank.
I first reviewed the Kimberton Inn in the spring of 2007 and have returned on numerous occasions since those initial visits. With its excellent cuisine, personable service, and charming ambiance, this establishment continues to impress… and it remains the perfect dining venue for any occasion.
Bon Appétit!
TAD
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