Muse, the eclectic farm-to-table restaurant of Oxford, PA, just recently celebrated their one year anniversary. While they are grateful of the techniques and procedures that made their BYOB a successful establishment throughout 2012, they’re also eager to mix things up a bit in the new year. Perhaps you could consider it a personal anniversary gift that also benefits diners who have enjoyed their creative cuisine thus far, and new diners who are lucky enough to wander in for a bite.
Executive Chef Michael Hall and his partner in culinary crime as well as in life, Shannon Hall, put their heads together after this recent 1-year celebration and emerged with some excellent, forward-thinking ideas. They’ve been listening to customers and want to change aspects that will make everyone happy in the end. Their initial vision of providing high quality farm-to-table food to the community for reasonable prices in a great environment with friendly service is still the same, but a few changes are going to take place.
What are those changes?
- Lunch will be discontinued to bring a focus back to dinner and consistent high quality food
- Lower prices and a better variety of items – 75% of the menu is less than $22
- Take-out menu is suspended – it will be back
- Sunday Brunch is still available – a $5 brunch menu will be offered immediately
- Open at 5:30 p.m. for dinner now instead of 5 p.m.
- “bouche” will still happen but not every night in an effort to stay special
Be sure to check out Chef Michael’s official word on the new changes, and stop in soon to get a taste for yourself. You won’t be disappointed!
Photographs credited to Nina Lea Photography.
