Page 20 - The Hunt - Fall 2023
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Unionville’s Farm at Doe Run and West Chester’s award- winning Éclat Chocolate. “When I’m walking through the tables, I overhear customers all the time saying they can’t believe this is in Downingtown,” says Kassie. “It’s been really nice to have everyone be so welcoming.”
Just off the Route 30 bypass in nearby Coatesville, Chadds Ford Tavern owners Phil and Kate Ferro have transformed the old Mr. E’s Tavern & Fine Food into something more befitting royalty. Established in early 2022, Kings Tavern is their “gem in the rough,” with remodeled dining rooms and a much-improved bar. Locals have taken to the diverse menu, with its 40-ounce tomahawk ribeye, lobster tails, tavern burger, Southern fried chicken, raw bar, creative cocktails, and complimentary house-made chips. “There’s something for everyone,” says Phil.
In downtown Coatesville, the Ferros have their hands in two more projects. Chester County’s first YMCA building is set to become Steel City Brewing, which will also supply beer to the Ferros’ other establishments. And three doors down, the former National Bank of Coatesville is expected to open as 30 Prime Seafood & Chophouse next year under Phil’s direction. He sees 30 Prime as the cornerstone for continued growth along the once-beleaguered downtown strip.
That growth already includes the Iron Eagle on Lincoln Bar & Grille (in what used to be the continued on page 20
18 THE HUNT MAGAZINE fall 2023
 Coatesville’s Top Chef
When Season 15 of Bravo’s Top Chef premiered in 2018, one contestant stood out—Chris Scott and his Amish soul food. “I coined the phrase just for fun,” says the Coatesville native, who made it into the show’s top five.
Scott’s carefully curated blend draws from family roots that date back to mid-1800s Virginia and his upbringing in Coatesville. “Much as Black folk fled to the Northeast to escape slavery, the Amish made their way to the United States to avoid religious persecution,” Scott notes in his 2022 cookbook, Homage: Recipes and Stories From an Amish Soul Food Kitchen. “The Amish community and the Black communities may not have used ingredients the same way, but they shared the same resources. When they reached into the pantry, they came up with the same things.”
Nana, Scott’s grandmother, played a significant role in shaping his culinary success. “I grew up loving food and loving to eat,” Scott recalls. “A lot of that influence came from my grandmother. It also came from being in the area.”
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