Downingtown Country Club Debuts New Seasons 18 with Successful Kickoff Party

If you like live entertainment and a rockin’ party, make sure to head to Seasons 18 at the Downingtown Country Club on a Friday. Each week there’s a different band to get your toes tappin’ as you enjoy Chef Scott Campbell’s fresh new menu.

Hubs and I hit Seasons 18 on its first Friday, when the uber-popular John Hoey Orchestra got the crowd in a frenzy with oldies. Of course, I was appalled that included music from the ’70s, but that’s just me refusing to acknowledge my age. I clearly was alone in that feeling, as those gathered at the packed bar gave the band a rousing standing O and hit the dance floor when the music started at 6:30 p.m. If you’re looking for a quiet, romantic evening, pick another night. This restaurant sure can handle romance, but not when the people are ready to party.

We were anxious to dig into Chef’s new offerings, and were not disappointed. Hubs had the appy special, cheesesteak egg rolls served with a tangy side of ketchup. A savory mix of thinly sliced steak and cheese were presented in a crispy wonton wrapper. Husband approved.

I ordered the sliced tomato and fresh mozzarella salad, expecting just maters and cheese. Instead, I was offered a large bowl of field greens and a very generous serving of tomatoes and mozzarella dressed in pesto. Props to the pesto, which was mild enough to let the other flavors shine through yet had a distinct basil flavor. This salad was a pleasant surprise.

For dinner, Hubs stepped outside his usual and noshed chicken Francaise. He was glad he did: lightly egg battered, the chicken was cooked just right and accompanied by crisp snow peas, roasted peppers, julienned mushrooms and onions, and cherry tomatoes. A delightful and artistically presented side of au gratin potatoes completed the meal.

The fresh veggies were especially impressive, right down to the thin slices of garlic. The au gratin was not too rich, mild yet flavorful, so it didn’t overwhelm the entrée.

That was especially important with my meal, the lobster pot pie. Piping hot under puff pastry, my hearty portion was swimming in a broth rather than something thick and overly filling. It included tons of veggies and a generous amount of lobster. I love me a seafood pot pie, but I often feel super-full after. Not at Seasons 18. This recipe is the best I’ve had.

We had to try dessert, and settled on splitting the molten glazed chocolate bundt cake. Super moist with a light drizzle-icing, it brought the big chocolate flavors tempered by yummy whipped cream.

Our server, Christina, a 13-year veteran of the Downingtown Country Club, was a wellspring of knowledge about the new menu. She mentioned happy hour changes by the day, so regulars know what they’ll be getting and newcomers can start to salivate in advance. On this eve, Victory Brewing Company Hop Devil was on special ($2.50). Happy hour, 5 to 7 p.m., Monday through Friday, also includes $4 “You call it” (customer’s choice) house wines and a $5 app special. Stay in the know by giving this new local hotspot a like on Facebook, as that’s where you’ll find the most up-to-date info.

The Downingtown Country Club is located at 93 Country Club Drive in Downingtown. For information on banquets and the restaurant, call (610) 873-0800. Reservations also are filling up fast for Mother’s Day brunch. Call today.

Photographs credited to Nina Malone.