Joe Sixpack sits in on “The Chemistry of Beer,” a course being offered at West Chester University. Among the cool factoids, Louis Pasteur studied bacteria by examining beer and Søren Sorensen developed the Ph scale while working at the Carlsberg Brewery.

How cool is that!

Joe Sixpack: A better grasp of beer through chemistry [Philadelphia Daily News]

Craig LaBan heads to West Chester for an intimate dinner at the chef’s table in the Northbrook MarketPlace.

Tellez and Boone, who took over Northbrook in the summer with their wives, pastry chef Leslie Tellez and catering director Christine Boone, come to this outpost outside Unionville with an impressive pedigree, including stints for both at Charlie Trotter’s in Chicago (where Tellez was chef de cuisine) and, most recently, Striped Bass. Their food is gorgeously presented, inventively tuned to seasonal ingredients, and, though I had my quibbles, it was on the whole a fair nine-course bargain for $75 a person.

Two Bells – Very Good

Northbrook MarketPlace [Philadelphia Inquirer]
Northbrook MarketPlace [Official Site]

The web site West Chester Dish amazes us with the amount of content they produce for such a small borough.

If you know West Chester, you know ordering pizza is a way of life. Trash night could be renamed pizza box removal day. West Chester Dish seeks to find which of the 15 or so pizzerias has the best in the following categories:

• Scrumptious Crusts
• Savoriest Sauce
• Luscious Cheese
• Kid’s Pick
• The Yummiest

We’ll give away the ending here, West Chester Dish chose Culinary Deliveries number one.

No Mess. No Stress. Who’s got the Best? [West Chester Dish]
Culinary Deliveries [Official Site]

Tomorrow night Doc Magrogan’s in West Chester will be offering their second in a series of monthly wine dinners. The three course menu and wine pairing will begin with a wine and hors d’oeuvres hour at 6:00pm. The cost is $50 per person.

We also have a $50 gift certificate to Doc Magrogan’s to give away so if you’re a suburban Foobooz reader, email tips@foobooz.com with Doc Magrogan’s in the subject and we’ll enter you to win the gift certificate.

Complete menu after the jump.

Read the rest of this entry »

The Main Line Restaurant Guide reviews Butterfish, a New American BYOB in West Chester and they like it. But somehow the review doesn’t mention if the restaurant has enough restrooms.

Butterfish, West Chester [Main Line Restaurant Guide]
Butterfish [Official Site]

On Tuesday, January 15th West Chester’s Doc Magrogan’s will introduce a series of monthly wine dinners. The first one, a 3 course menu and wine pairing will begin with a “wine and hors d’oeuvres hour” at 6 PM. The cost is $40 per person.

Menu after the jump.

Read the rest of this entry »

Craig LaBan reviewed the Blue Pear Bistro last Sunday but if you’re still undecided on heading to West Chester to dine at the Dilworthtown Inn’s little sibling check out these reviews.

No Jacket Required [Main Line Today]
Hip To Be Pear [Philadelphia Magazine]
Blue Pear Bistro [Official Site]

A historic general store next to the Dilworthtown Inn is now the Blue Pear Bistro and is serving up casual comfort food updates from former Palette chef David Fogleman.

David Fogleman can still cook. And a few years of maturity have even allowed him to execute an affordable bistro menu (with virtually all items under $20) without sacrificing a commitment to diligent technique, quality ingredients, or the uncanny ability to create dishes that surprise.

Two Bells – Very Good

Blue Pear Bistro [Philadelphia Inquirer]
Blue Pear Bistro [Official Site]

Doc Magrogan’s in West Chester offers up a crab fest every Wednesday.
Doc’s Crab Fest:

• 1 1/2 lb of Snow Crab Legs $16.99
• 1 lb of King Crab Legs $21.99
• Crab Bisque $5.50 cup/$7.50 bowl

Doc Magrogan’s Crab Fest! [The Latest Dish]
Doc Magrogan’s [Official Site]

On Monday, June 11th, Executive Chef, David Kiser will be serving up a grilling demonstration and 5-course dinner at Avalon in West Chester.

The cost is $85 per person and includes wine and champagne with each course.

Menu after the jump.

Read the rest of this entry »