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Restaurant

Tuesday, February 19, 2013

Comings and Goings

Hogfish Swims Away

A new restaurant will be coming to the Wayne location that housed Hogfish Bar and Grill.

It was recently confirmed to me by a Radnor Township official that after a few months of being not open, Hogfish Bar and Grill really is closed — permanently. According to Radnor Patch's article on the restaurant, the goal in opening Hogfish Bar and Grill was to bring the Floridian experience to the Main Line. The owners wanted their guests to enjoy the delicious fish and produce found in Florida. Co-owners Mike Scartozzi and Ed O'Neill (of O'Neill's Auto Body) have both owned and operated businesses along the Main Line for decades. While Scartozzi has over 25 years in the restaurant business (he is the past president of the Pennsylvania Restaurant Association), O'Neill is a relative newcomer to the hospitality industry. The restaurant …

Catherine

8:09 am on Tuesday, February 19, 2013

The food and vibe at Hogfish were actually very good. Maybe it would have had a fighting chance with a front and center location. Once Flavor closed and its half of building was dark, nobody could tell if Hogfish was open. The temporary-looking "now open" sign didn't help. Hope the new place is going in the front.   more ›

Monday, February 11, 2013

Comings and Goings

New Restaurant Replacing Mixx in Villanova

Avenue Kitchen will be "a fresh and uncomplicated concept."

  A new restaurant-bar is coming to 789 Lancaster Ave. in Villanova, replacing what used to be Mixx, reports Philly.com. According to the article, Dana Smith Farrell, a partner in the Harvest Seasonal Grill & Wine Bars in Glen Mills and University City, will "pair modern American cuisine with the classics" in Avenue Kitchen. What do you think of the new business? Do you think it will do well in this location?

James

12:03 am on Monday, April 8, 2013

Quit asking if it will survive cause of some curse and just make reservations and find out for yourself. Support a local business that cares about the customer and what you choose to eat on a health conscious level.   more ›

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