Main & Vine has officially announced their long anticipated opening date. Beginning this Wednesday, May 16, They will be opening their doors to the public starting at 4pm. They will start with dinner only and will eventually open for lunch and then brunch on the weekends.

Main & Vine is the vision of long time restaurant operator, Jay Stevens. Partnering into the restaurant will be Kim Strengari of the Conshy Girls Restaurant Group. Strengari has had a long history on the Main Line spanning over 3 decades. Strengari’s main focus with this project will be linked to community involvement for the restaurant, as well as its private dining program. Her role within the Conshy Girls Restaurant Group will not change.

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Stevens has had a long history in the Philadelphia and surrounding suburban restaurant scene. Most recently at Morton’s the Steakhouse in King of Prussia. Stevens was also behind the development of Dettera Restaurant and Wine Bar in Ambler, The Freight House in Doylestown and also spent time with the STARR Restaurants in Philadelphia and David Burke Restaurants in the New York City area. Stevens will hold the position of Operating Partner and will oversee the concept development and all daily operations of the restaurant and bar. Executive Chef Charles Vogt will oversee the kitchen and menu development.

Main & Vine (789 E. Lancaster Ave; 484-380-3688) will also dedicate a portion of the menu to “Napa Style” sourdough pizzas which will be part of their late night offerings, as the bistro and bar anticipates offering dining options until 12 midnight on weekdays and 1am on weekends. 

The restaurant space has been totally re-transformed with the help of Gacek Design Group, who Stevens states “did an incredible job of making the vision a reality. We couldn’t be more pleased with Richard’s work. He has been amazing to work with”. The new open floor plan consists of a 26 person sweeping bar with 2 additional lounge sections where full dining will be made available. In addition, the space offers a 12 person seated pizza bar where the Main & Vine signature “Napa-Style” sourdough pizzas will be produced. A private dining space offers an over-sized family style dining table which is anticipated to host large gatherings for up to 40ppl. Last but not least, there is a front dining area with sliding doors that adds an open-air aspect to the dining atmosphere.

“We are very fortunate to have been able to surround ourselves with a group of individuals who are so extremely passionate and excited to deliver the level of cuisine and hospitality that we plan on providing to our guests” says Stevens. “Our value will not simply be found in the cost and portion size of the food we serve. With the realization that there are so many dining options within the region, it is our mission to put the entire dining experience at the forefront of our operation. We look forward to sharing what we have been working on within these walls!”

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