Knowing where our food actually comes from is important and has (thankfully) been at the forefront of many conversations for the past several years. The growing collaboration of local farming communities with area restaurants has been making a very welcome resurgence as well. So when we had the opportunity to experience EatNic, a new farm-to-fork establishment located just a whisper to the west of Paoli proper, we couldn’t wait to get fork-to-mouth.
Opened at the beginning of November 2016 and serving breakfast, lunch and dinner, EatNic—self-touted as an “urban farmhouse eatery”—is a local dining experience that’s a true collaboration of passion, talent and quality with a little whimsy tossed in for fun.
John Scardapane, the ardent entrepreneur, visionary and staff mentor behind EatNic, explained, “We take a lot of pride in sourcing local sustainable ingredients for our guests. We create a menu that is not only delicious but is an authentic representation of local flavors and ingredients, served with integrity, respect and a sense of community.”
Revamped both inside and out, the building itself was a former Saladworks corporate location used for training and administration. Coincidentally, Scardapane’s experience includes being the successful CEO of more than 100 Saladworks franchises for 30 years before selling them in 2015.
“The reason we decided to open up at this location is twofold,” said Scardapane. “First, the dining public in the area is savvy about the farm-to-fork experience. They’re educated about what local food sourcing is all about and how fresh food tastes so much better (and of course healthier) than your typical dining fare. And second, we’re in the perfect centralized location to tap into this hard-working local farming community and all the positive things that go along with that.”
Locally grown himself, executive chef Tim Courtney (formerly of Wayne’s Silverspoon) agreed. “We are remarkably fortunate to have such a bevy of local farms in our pool of producers. We currently source from 12 of the area’s finest growers, and everything we plate at EatNic is 100% sustainable. I love the challenge of creating a menu based from authentically sourced ingredients at reasonable prices.” Courtney continued, “We are encouraged and supported by John to learn, grow and experiment. It’s a fantastic environment to be in when you’re able to elevate the craft while keeping everything we serve very approachable.”
Seven days of delivery include Highspire Hills Farm from Glenmoore, providing organic eggs (not to be missed), and Canter Hill Farm, right in Malvern, raises much of the pork, chicken and lamb. Most of the kitchen’s produce comes directly from Gap’s own Green Meadow Farm. Every speck of seafood is wild (nothing farmed), and dairy products are purveyed locally as well.
The focused menu is printed daily (we said fresh ingredients) from the open-style scratch kitchen and reveals a manageable mix of classics infused with American and international finesse.
We sampled the organic ora king salmon ($28) from executive sous chef Seth Arnold (formerly of Amani’s BYOB), which rested atop a heaped bowl of udon noodles and julienne vegetables swimming in ponzu dashi broth. The EatNic signature 10-oz. grass-fed burger was more than ample ($15) and came loaded with hand-cut fries and a light aioli for dipping. For a vegetarian selection, we opted for an incredible carrot hummus small plate ($8) that was as stunning to gaze at as it was to devour.
The remaining made-to-order (prepped in record time) dishes run the gamut from an open-faced croque madame ($13) and wild-caught shrimp and grits ($25) to an 8-hour bolognese ($20). Artisan pizzas ($10–$14), exceptional small plates (calamari, hummus or mussels), vegetarian options aplenty, salads, soups and a parent-approved kids’ menu pair well with organically produced Stubborn Soda.
Bring on the hot coffee from Philly Fair Trade Roasters if you imbibe on house-made desserts that titillate with anjou pear crisp, chocolate truffle and signature chai sugar dusted doughnuts. Did we mention made-on-site gelato?
The mood here is a whimsical mix of shabby-chic and elegant farm-style decor with tablecloth seating for 65. A casual lounge-like area chock-full of vintage cookbooks and a well-worn “I don’t want to get up” leather sofa anchors the right side of the room. Homey touches throughout were scored locally by Scardapane and include restored furniture, vintage mirrors, beautifully framed art, vases, roosters and cows. The staff of servers seems to really enjoy what they do.
Scardapane’s engaging wife, Gail, who serves as marketing and PR manager for EatNic and has been instrumental in getting the good word out about this new venture in Paoli, is currently publicizing a “Submit Your Recipe” promotion whereby diners can submit their own recipe that can be chosen to be featured on the menu. Gifts, prizes and recognition will also be awarded to winners.
Dish Tip: BYOB’ers are in for a treat with a bevy of vintage crystal wine and brew goblets that are as fun as they are glamorous and functional. The closest liquor store is conveniently located nearby for your BYOB experience. (Call ahead—they’ll chill.)
Follow EatNic on Facebook, Instagram and Twitter for current menus and other information.
Reservations are highly recommended by calling the restaurant or using OpenTable. Parking is free and on site. Take out and catering are available. Family-friendly. Open daily from 8 a.m. to 8 p.m.
Find EatNic Urban Farmhouse Eatery at 231 W. Lancaster Ave. in Paoli; phone: (484) 320-8155.
- Photos: Ed Williams
