Silverspoon
603 West Lancaster Avenue
Eagle Village Shops
Wayne, Pennsylvania
(610) 688-7646
http://www.silverspoonwayne.com
I must confess that when my dining partner and I first glanced at he restaurant’s bill-of-fare, nothing struck us as terribly appealing. But looks – and menus – can be deceiving, as we enjoyed one of our most pleasurable meals at this innovative little BYOB.
I guess this shouldn’t be at all surprising, however, as the Silverspoon Café quietly continues its role as one of Wayne’s most popular eateries. The quality and presentation of the cuisine have always been top-notch. Main Line foodies know a good thing when they taste it; and – judging by the ebullient crowds – they obviously taste it here. And even after an absence of some months, our server remembered out names and greeted us warmly… There’s just no substitute for that personal touch; and Silverspoon just seems to have it.
To start things off, nothing quite beats the spectacular Mezza Plate (pictured). Comprised of hummus, falafel, feta cheese, olives, vegetables, Mideast salads, and grilled pita, this colorful presentation is certain to appeal to the most discriminating of palate as well as the most ravenous of appetite. The liberal portions guarantee that there will be plenty left over to enjoy for lunch the following day. Kudos.
Executive Chef Oen Kolva also does a fine job with traditional salads such as Caesar and Greek. And his Baby Spinach comes replete with such tantalizing items as feta cheese, strawberries, candied almonds, and splash of white balsamic vinaigrette. Another rare treat is the Burrata Cheese paired with marinated heirloom tomatoes and finished with balsamic vinegar & extra virgin olive oil.
Entrées range from top-of-the-line Pan-Seared Pork Chop to North Atlantic Salmon to Spaghetti and Rock Shrimp in salsa verde to the Silverberger served up on a brioche bun with all the usual accountrements. My dining partner thought the Fried Chicken Platter – legs & thighs accompanied by potato salad, coleslaw, and southern cornbread – sounded interesting. Unfortunately, it was sold out by the time we arrived, so she settled on the Summer Risotto and was quite pleased with her choice. The arborio rice was seductively creamy, dotted with sweet corn & zucchini, and consummated with basil pesto and Pecorino-Romano.
After a good deal of debate, I opted for the Soba Noodles (pictured), an evening special. This was being offered as an appetizer, but our server explained that if I wished to add grilled chicken or some other protein, it could also be served as a main course. Which is precisely what I did. The noodles were served cold, awash with Asian-cut vegetables. But as every foodie knows, it is the dressing that either makes it or breaks it. And in this case, a spectacular soy sesame honey ginger vinaigrette simply propelled this dish into orbit. So incredibly flavorful that I would make a return visit just to taste it once again.
Desserts, all made in the restaurant’s kitchen, are worth saving room for. During previous visits, I’ve sampled two of the house favorites: Espresso Sugar Dusted Doughnuts and Bananas Foster. The former, made from the restaurant’s own Philadelphia Cream Cheese recipe, are fried to order and garnished with chocolate and vanilla sauces. The latter is the Silverspoon’s unique take on the classic incendiary dessert.
This time around, however, we got back to basics and decided to share the Cheesecake (pictured). Accompanied by a ramekin of fresh whipped cream and three strawberry halves, the presentation is a study in simplicity. The cheesecake itself is just the proper consistency, firm yet delightfully creamy, and alive with flavor. The graham cracker-crust a mouth-wateringly crunchy success story. Some representatives of this genre can feel like a lead weight on your palate (and your ever-so-delicate peristalsis); but Silverspoon’s version is as light as a feather.
Bon Appétit!
Be Safe
TAD
{ 0 comments… add one now }