For example, hamachi (Pacific yellowtail) tartare with seaweed salad on top is an enticing mix of textures and flavors, with sesame seeds and a sublime Meyer lemon vinaigrette ($13).While the Great Valley House does not prepare meals other than breakfast, there are many restaurants in the surrounding area and we are happy to assist with dinner arrangements.īelow are a number of local restaurants with telephone numbers and, if available, links are provided to the restaurant’s web page.
As they might say in the south, if he ain’t one of the best chefs of Asian cuisine anywhere, then Wednesday ain’t trash pickup day.įeury and Wei visited several cities in Taiwan a while back – Feury even did some cooking and bartending in restaurants there – and brought back recipes for “street food” that most of us are not familiar with, but at Danlu they have been elevated to skyscraper level. At least during our late March visit on a busy Friday night, there was no problem whatsoever with the noise level, which made for a pleasant atmosphere.Įxecutive chef/partner Patrick Feury, who is also the executive chef/partner at Nectar (he spends five days each week at Danlu, which means “Nectar” in Mandarin, and two days at Nectar), was once executive chef at Susanna Foo, and it’s clear that Asian cuisine is his true north. Like its Main Line sibling, the 135-seat structure is a virtual cafeteria of sensory titillation with bi-level seating, murals, fabrics, tiles and a gigantic banner of a beautiful woman, the counterpart of the huge banner of Buddha at Nectar. Like Susanna Foo and Margaret Kuo, he elevated Chinese food into a whole new galaxy, shimmering with Continental sauces and techniques.ĭanlu bears some physical resemblance to Nectar. from Taiwan four decades ago and earned a master’s degree in journalism from the university of Missouri, but somewhere along the line he took a detour into the business world and probably figured you can’t fight the zeitgeist. He has a clear and fearless eye for the mountain in the distance. Wei has a very calm, low-key, soft-spoken exterior, but his record in business bespeaks a python intensity. (Wei, who has more business moves than a U-Haul-It truck, had another restaurant, Mandarin Garden, which recently closed its doors after 32 years in Willow Grove.) in Philly’s University City neighborhood. But he has spent the last two and a half years overseeing the latest embodiment of his vision, Danlu, a gleaming, modernistic, virtual cathedral of excitement that just opened at 3601 Market St. Wei is the brains and passion behind Yangming in Bryn Mawr, opened in 1990 Nectar in Berwyn, opened in 2005 and Cin Cin in Chestnut Hill, opened in 1996, a virtual empire of Asian fusion palaces of gastronomy. In the case of Michael Wei, you would be wrong. You would think that a 75-year-old entrepreneur with three massively successful businesses would be content and not want to burden himself with a whole new army of challenges and headaches. (Photo submitted by Danlu)The huge, sprawling two-story interior is reminiscent of Nectar in Berwyn, also owned by Michael Wei and executive chef Patrick Feury. The huge, sprawling two-story interior is reminiscent of Nectar in Berwyn, also owned by Michael Wei and executive chef Patrick Feury.
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