Advertisement

images-6.jpg
The restaurant formerly known as Turk’s Head Inn has come to a close. After years of earning a reputation for a great fine dining experience and exciting nightspot, 15 S. High Street has shut it’s doors and is preparing itself to house a new experience - the coming-soon-to-us
Barnaby’s of West Chester. It’s sad to see such a well-loved West Chester restaurant fade away, and we hope that Barnaby’s knows it has some big shoes to fill.

Barnaby’s of America is a small, Philadelphia area chain sports bar/restaurant combination, with locations in Havertown, Ridley, and Aston. The menu caters to a happy-go-lucky clientele and features their take on a fairly generic menu. Examples? Popular appetizers of nachos, mozzarella sticks, quesadillas, and chicken tenders, along with a variety of salads and soups. Some promising entrees include the Rib and Crab Cake Combo and the Chesapeake Chicken Breast (topped with creamy crab imperial, bacon and Jack cheddar! Yum!)

Like many sports-themed restaurants, one of Barnaby’s features is their bar! They’re hoping to join the likes of Kildare’s and Iron Hill when it comes to the bar scene, and they might accomplish just that. They have an interesting drink menu for their Ridley location - such as their Banana Bomb, Bikini, and Oreo Cookie martinis. Drink specials range from $1 Miller Lite bottles to $2.50 Sierra Nevada pints, and their happy hour is from 4:30-6:30pm, with reduced drink prices and 1/2 price apps in the bar area! Kareoke, DJs, senior discounts, and dances parties are promised - and we’ve even heard rumors of a Motown/Soul night at one of their other locations! We’ll miss you, Turk’s Head. . . we hope that Barnaby’s steps up!

Word on the street is that there were 700 applicants for their 50 job openings, so it looks like they’re prepared to make a splash in West Chester. The grand opening is planned for mid-March. . . perhaps a WCDish field trip is in order?

www.barnabysofamerica.com

About the Author

Sarah's dream job is to own a small cafe and bookstore and if that doesn’t work out she wants to be homeless in Europe. In the mean time she's exploring and reporting on the wide and wonderful world of WC Restaurants.

More About Sarah Reese...

2 Comments So Far

  1. wcdishFeb 20, 2007

    What I want to know is… will the new place will have the same cool glass floor that looks into the wine cellar?

  2. wcdishMar 19, 2007

    Just opened last week and I had the pleasure of dining here on St. Pat’s. Great interior and very pubby menu… as you would expect a chain place to be. Cute bartenders! Check it out…

Comment Guidelines
Be Respectful. Do you kiss your mother with that mouth?

Although the old saying, "If you can't say anything nice, don't say anything at all," is swell, we encourage constructive feedback (ie, be polite), and recommend backing-up your comments with evidence/witnesses.

Be Honest. Look where it got Abe Lincoln. Well, before the evening at the theater.

We don't recommend complaining just for the sake of it (see number 1), but if you have a legitimate comment, it should be shared. Also, don't hesitate to disagree with other comments, even if your opinion is in the minority. If patrons aren't honest about their experiences, restaurants won't know that there is room for improvement. And there always is.

Be Specific. "The food was good" doesn't cut it.

Each dining experience is unique, so if a dining experience moves you in any way, by all means, share the details. Choose the sensory details that impacted your experience the most and describe them in your postings. Other foodies will gobble it up—literally.

Be Concise. 'Nuf said.

What? We thought it was pretty clear the first time.

Be Helpful. Sort of like how the elves and reindeer help Santa.

Will what you have to say improve the restaurant's ability to provide impeccable service and improve the dining experience for others (again, see number 1)? If so... help away.

Show a Little Pride. No Jane or John Does please.

If you are too embarrassed to put your name as the commenter, you probably should re-evaluate your comments (you know the drill... see number 1). If you have sensitive information that you feel needs to be passed along, please use your best judgment and e-mail it to us to avoid public posting. We don't want you to have any post-post regrets.

Don't Name Names. Let's not get too personal here.

We know you want to share your experiences, both good and bad, but this isn't the place to publicly condemn or praise individual people. Feel free to comment on "the service", "the chef", or "the staff", but any positive or negative mention of specific names will be moderated.

Leave A Comment