If, like us, you’ve been patiently awaiting the opening of Villanova’s new Northern California-inspired bistro, MAIN & VINE, we have good news: The wait is over!
Beginning this Wednesday, May 16, MAIN & VINE will open its doors to the public at 4 p.m. The team will start with dinner only and eventually open for lunch, and then brunch on the weekends.
As we mentioned last summer, MAIN & VINE is the vision of restaurant operator Jay Stevens, who has had a long history in the Greater Philadelphia restaurant scene. Stevens will hold the position of operating partner, overseeing the concept development and all daily operations of the restaurant and bar. And, as we let you know in March, Executive Chef Charles Vogt will oversee the kitchen and menu development. In addition to Stevens and Vogt, Kim Strengari of the Conshy Girls Restaurant Group will also be joining the team, focusing on community involvement for the restaurant, as well as its private dining program.
With a classic approach to modern comfort, Stevens’ vision is to focus on offering clean, fresh, approachable cuisine in a sophisticated, yet comfortable setting. The menu will offer touches of French, Italian, Latin, Asian and American influences throughout, all which are indicative of the Northern California makeup. MAIN & VINE will also dedicate a portion of the menu to “Napa Style” sourdough pizzas, which will be part of its late night offerings. The bistro and bar anticipates offering dining options until midnight on weekdays, and 1 a.m. on weekends.
The menu choices will feature “Sociables” for sharing, soups, starters, “From the Vine” salads, mains, Napa-style sourdough pizzas and “The Family Table” nightly specials.
The restaurant space has been totally transformed. The new open floor plan consists of a 26-seat bar with a pair of additional lounge sections where full dining will be made available. The space also offers a 12-person seated pizza bar where the MAIN & VINE signature Napa-Style sourdough pizzas will be produced. A private dining space offers an oversized family style dining table, which will host large gatherings for up to 40 guests. And, if all of that isn’t enough, there is a front dining area with sliding doors that open to the outdoors.
Describing the team he’s assembled, Stevens says, “We are very fortunate to have been able to surround ourselves with a group of individuals who are so extremely passionate and excited to deliver the level of cuisine and hospitality that we plan on providing to our guests. Our value will not simply be found in the cost and portion size of the food we serve. With the realization that there are so many dining options within the region, it is our mission to put the entire dining experience at the forefront of our operation. We look forward to sharing what we have been working on within these walls!”
- Photos: Dailyn Pavey
