This "gastro-pub" prominently projects a Colonial-Revolutionary war theme. And rightly so, as the building was a tavern and inn for stage coach riders as far back as the mid 1700s and was allegedly a place where the Continental Army hid munitions and gun powder...thus the name. But if you are going to do "historical" why not be consistent? The attractive rough wood tables and wooden floor are a good start but the shiny faux colonial chairs whisper restaurant depot more than they do George Washington. And those drapes...they scream out my Aunt Stella's house in 1960s Canarsie...not Valley Forge in the 1760s. The room is pretty wide open without enough banquettes to help muffle the din from the 30-something crowd of white collar types from surrounding business parks who were revelling under giant TVs at the bar. The intrusive TVs, while they may well attract business are again not exactly in keeping with the theme. Other restaurants do Colonial and early American so much better...notably the Guard House in Gladwyne and the Old Lincoln House in Amish Country.
The food was just OK, especially with prices that were not modest (Though not totally extravagant either). The Bangers and Mash with carmelized onions and a brown gravy were terrific. As to the Andouille Mac and Cheese with Cajun spices...lets just say we are still searching for the sausages and the spices. It sounds like a recipe we might like to try at home. There is a good assortment of salads (Barbara described her salad as "tired"), sandwiches, burgers, steaks, chops, fish etc. The bar menu was robust, but from the taste of my wife's Margherita, it appears that previous reviews about the bar's poor mixology are still, alas, true.
The service was cheerful enough (I wish we had gotten the singing waiter) but the pacing was awful. Pacing is so important in the restaurant experience. We were still in the middle of our appetizers (Decent pork "wings" in a sweet and tangy sauce with slaw cut from the pig shin and ok marbelized potatoes wrapped in bacon unnecessarily salted since the bacon provided enough salt) when the main courses were brought cheerily to table. And the check arrived during desert. (Big smile..."take your time, no rush"). Right!!! Take your time. Felt like management was trying to set a record for turning over the tables even though on this Wednesday the crowd was thinning out after happy hour and no-one was flocking in to replace them.
Am I being a little harsh? Maybe this place would be more agreeable for a manageable and modest lunch than for the "revolutionary" celebration we expected on my birthday. Still, we had fun and another great year is in the books.
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