Tuesday, April 18, 2017

The Whip Tavern

1383 N Chatham Road
Coatesville, PA 19320
(610) 383-0600

Looking for a weekend getaway from the city without spending three hours in the car and another three hundred dollars for dinner? The Whip has you covered. I can't believe it took this long to get here, but I sure am glad I made it. The drive to The Whip Tavern takes you close to Longwood Gardens, and then cuts into stunning horse country, where it is as though time moves more slowly. Winding roads spotted with grazing equines and green rolling hills, its the Delaware Valley we all too often forget about (likely to locals delight). One of the only places around for dining is also the best, with a beautiful old structure producing English style fare.

The first appetizer was a special, and is one of my all time favorites. Pig wings. Braised, fried pork shanks. These had a sticky, sweet, and spicy glazed that punctuated the fall off the bone tenderness of the swine underneath.

Another one of my favorites, the Scotch Egg, a hardboiled egg wrapped in sausage, breaded, and fried. I can find no fault with this. The creamy egg, crunchy exterior, and salty pork are a match made in heaven.

Look at the color on that yolk.

What is British cuisine, without some bangers and mash? Two roasted pork banger sausages served with garlic whipped potatoes and onion sage gravy, simple perfection. The snap on the casing was outstanding, and the savory gravy sopped up with mash was both comforting and ethereal, I am salivating thinking about it.

The finely ground sausage wrapped in snappy casing was all I need in this world.

Not to be outdone, an order of the fish and chips featured Atlantic cod hand dipped house-made batter, fried golden brown and crispy and served with thick cut fries.

A side of coleslaw made me feel like I was eating a "salad" with it, so it basically was calorie neutral.

The fish was flaky, delicate and addictive, especially with some tarter sauce and malt vinegar fries. A tremendous rendition.

The winner of the entrees, however, had to be the weekly special, Chef Anne's Luxury pie. New England lobster, Gulf shrimp and bay scallops in a lobster-infused shellfish sauce with lemongrass and ginger, under garlic whipped potatoes. Are you kidding me? It was a flavor explosion, punctuated by rich shellfish and creamy mashed that were JUST slightly blistered from a trip to the broiler. If you are there on the week they serve this delicacy, you would be remiss to abstain.

Last but certainly not least, sticky toffee pudding with vanilla ice cream, paired with a Wells Sticky Toffee Pudding Ale.

Everything was just right, and the atmosphere made you want to stay and drink English style ales and stoudts all night while watching some footy. I am a new fanatic, and am already planning my next trip.

No comments: