“Creating a fuller experience in this restaurant on Saturdays and Sundays has given rise to the debut of our weekend brunch addition,” says Dana Farrell with enthusiasm. “We’re very excited to offer our creative selections to the area. I’d prefer to get the customers and the staff comfortable with this menu first, so that we can roll out a daily full breakfast menu later this month.”
There is no doubt, Dana Farrell is Avenue Kitchen. Born out of her original vision of the successful Villanova location that opened two and a half years ago is her new kid on the block (continuing with the same name) nestled snugly within Glen Eagle Square in suburban Glen Mills, Pa.
“I love it here. This is where I grew up. This is my neighborhood. The clientele here is a very relaxed bunch,” Dana raves with her signature smile.
The petite and energetic restaurateur/single mom lives, breathes and runs this welcome addition to the area like it’s her child. Dana punctuates, “I think about this place 24 hours a day, seven days a week.”
Asked what she relishes about her livelihood she beams, “I love the creation of seeing people enjoying themselves. Making memories. Sharing stories and food. I want people to feel comfortable here. Unpretentious. Welcomed.” Mission accomplished.
Since its opening in September, Avenue Kitchen Glen Mills has steadily been plating rave-worthy lunch and dinner dishes. The mouth-watering avocado BLT, grilled cheese and short rib sandwich and grass-fed beef meatloaf are the best this side of the county. House-created cocktails including a cider-tinged Mule, a Manhattan with a twist and a stellar list of bubblies and wines during daily happy hours have folks in these parts clamoring for a sip.
Mimicking the Villanova location (why tamper with a good thing?), the interior mixes a blend of whites, natural fibers and elegant gold accents to convey an urban-chic environment that is upscale yet entirely approachable, intimate and warm.
Keeping the business centered with family, executive chef (and Dana’s brother) Greg Smith orchestrates the kitchen with finesse at both locations. His cheffing lineage includes rubbing elbows with the likes of culinary greats Georges Perrier, Jean-Marie Lacroix and Chris Scarduzio after he attended both the Art Institute of Philadelphia and the Culinary Institute of America.
PA Eats was recently invited to an exclusive preview of the brunch menu prepared by Chef Greg. The uncomplicated but beautifully inspired menu includes a straight-up stack of light, oh-so-tasty and perfectly powdered pancakes topped with blueberries as well as a one-of-a-kind bananas Foster French toast that consists of chunks of butter-sautéed bananas over thick slices of glazed bread.
Also brunch-worthy is an eye-popping crème brûlée waffle that is quite literally decadence on a plate, with luscious crème brûlée oozing in all the right nooks and crunchy crannies and colorful fresh berries sitting atop. And last but certainly not least, diners can dive into a bowl of fresh fruit that is presented perfectly and overflowing with strawberries, blueberries, pineapple and melon. Also included on the menu are omelets, steel-cut oats, bagels with lox and other made-to-order options.
If you’re looking to perfectly pair a beverage with your meal, Avenue Kitchen has you covered. Several specialty “eye-openers” include mimosas, Bloody Marys, fresh-squeezed juices, piping-hot La Colombe coffee and customer favorite Mighty Leaf Teas.
So enter the kitchen—Avenue Kitchen. Consider it a friendly, food-fueled way to enhance a weekend of shopping. Bring the family, or come for a girls’ day out. Check out happy hour specials during the week and now, marvel at an exquisite weekend brunch!
The pleasant, attentive and knowledgeable staff at Avenue Kitchen looks forward to making your dining experience one to cherish. Hours of operation are Monday–Thursday, 11 a.m.–10 p.m.; Friday–Saturday, 11 a.m.–11 p.m.; Sunday, 11 a.m.–9 p.m.
Find Avenue Kitchen at 509 Wilmington West Chester Pike (Glen Eagle Square) in Glen Mills; phone: (484) 800-8070.
- Photos: Ed Williams
