New Year’s resolutions can help start the year off right, or can be like waking up on the wrong side of the bed come January 1. Despite a love-hate relationship, we make resolutions because the start of the calendar is a time to evaluate ourselves. And as humans, we are wired to want something better, different or newer.
Losing weight and nixing vices like drinking and smoking are probably the most common resolutions, but the bane of potential failure are not these hard-dying habits- it’s the lack of forethought. Oftentimes, we declare resolutions on a whim or resolve something because everyone else is doing it. Nathan Gold, 24, of Manayunk is one of those people. “I used to make resolutions because I thought that’s what you were supposed to do, but as time went on and I got older I never kept them.” Dr. Hilda Dubin, clinical assistant professor of psychiatry at the University of Maryland says that “a resolution needs to be meaningful, otherwise you won’t do it.” The bottom line: you must truly welcome change and refrain from making resolutions flippantly.
“It’s important to set resolutions because it moves us through the process of change; you’re either moving forward or moving backwards,” says Alan Goff, author of the inspiring book Life Patch and motivational speaker for Achieving Goals, Inc. “Resolutions are a propellant tool and a person without something to strive for may become despondent. If the idea of moving in the forward continuum is intimidating, it shouldn’t be: everyone needs to find a plan that personally works for him or her.”

Resolution-Making No-No’s
“Instead of motivation preceding action, action should precede motivation,” says Dubin, so get started now rather than wait for 100 percent motivation to carry out a resolution. According to Goff, less than 3 percent of the goals people set for themselves are ever actually achieved, so don’t set goals based on what you already know or attempted or think you can do. Setting goals that you’ve tried before is not exciting, and Goff suggests that resolutions should be new to keep motivation up. Given said goal a shot before? Ask why you want the change, which will then help give a sense of purpose that’s essential for triumph. Resolutions made on conditions that are out of your hands are a definite no-no: you have no control over success if goals are based on what you think may happen.

Resolve to Succeed
Keeping resolutions is a time-tested task that can be made easier with the right game plan: think goals through, write them down and categorize from most important to least. Next, break objectives down into measurable steps, for example instead of working to lose 15 pounds in 2 months, reach for one pound a week. Making a resolution boils down to old-fashioned decision-making and Goff reminds us that all you need to do is make a decision and manage it.
Half the battle is staying on track and luckily, there are endless strategies to help stay on course. Philadelphia restaurant critic and cookbook author, Joy Manning creates a vision board with images that represent goals for a visual reminder. Less elaborate cues like taping written resolutions on a wall or setting a phone reminder will get the job done too. Goff recommends writing goals on a laminated card, small enough to fit in your pocket so you’ll always feel it when you sit, creating an automatic reminder. Need more than a piece of paper? We’re really good about tricking ourselves and justifying failure, but also hate to let others down, so enlist a friend to be a resolution buddy for accountability. Brian Sipe of Conshohocken says he has never kept a resolution but knows in order to succeed he needs someone working towards the same goal.
Hard work needs to be evaluated and Goff encourages cutting the amount of time to achieve resolutions in half. Otherwise, it’s tempting to wait until the last second to get started. Remember not to be too hard on yourself, and if you lose track, it is okay to start over again tomorrow. Gold learned, “if you’re not so strict about resolutions and you give yourself some room to mess up, it’s easier.”

Play with your food
Finally- a spot where kids, parents and a great meal out can happily coexist. And parents can thank mother and former BBC executive, Rachel Williams, for her sophisticated restaurant/play space hybrid, The Little Treehouse Play Cafe. Housed in a former post office in the heart of Chestnut Hill, the Café brings together sophisticated dining for adults, a kids menu that even the pickiest eaters will enjoy and an imaginative play space for the little ones. Chef Rob Gary, formerly of the Capital Grill has created a tempting menu with everything from salads and paninis to prepared sandwiches and gourmet pizza. Gary is hoping to expand into pastas and other hot entrees as the kitchen develops. For the kids, the chef cooks up pesto pasta, grilled cheese, healthy snacks, and organic baby food. While parents are dining, children can have fun in the supervised play space filled with playful wooden structures and toys that encourage imaginative play. 10 West Graver’s Lane, Chesnut Hill, 215-247-3637; treehouseplaycafe.com.

Mixx it up
Win Signature Restaurants’ first project of the New Year will be the completion of the former Maia space in Villanova. Figuring out what to do with the large bi-level building was no small task. Win artfully filled in the upstairs with Azie on Main, a contemporary Asian restaurant complete with a sushi bar, outdoor dining, and a modern communal table. In the next few weeks, Win plans on opening MIXX restaurant in the lower level of the space which will focus on casual comfort food with a convivial bar atmosphere and a creative cocktail menu. MIXX will join Win’s other restaurants on the Main Line: Azie, Parker’s Prime, Thai Pepper, Mikado, Teikoku, and Flavor. 789 E. Lancaster Ave., Villanova, 610-527-5700; winsignaturerestaurants.com.

Have your cupcake and eat it, two
The luscious cupcakes baked with love by Heather Carter and Maki Garcia Evans of Cupcakes Gourmet, are now available in not one, but two locations on the Main Line. Fans of the sweet treats can pick up mini or regular-sized cupcakes at the new shop in Wayne as well as their original shop in Malvern. The ladies chose to open the second bakery because of the high demand for their cupcakes. “We are so excited to open this second Cupcakes Gourmet location. We’ve had such great response to our cupcakes that we are thrilled to bring them to the Wayne community to serve more of our loyal fans,” says Carter and Evans. The menu at Cupcakes changes daily and seasonally, but classic cupcakes along with fun flavors like peanut butter, cinnamon spice, chocolate chip and raspberry are favorites on the menu. The best part? All of the cupcakes are handmade using all-natural ingredients. Gateway Shopping Center, 279 E. Swedesford Rd., Wayne, 610-688-3144; cupcakesgourmet.com.

On a roll
Located in the former Loie space on Rittenhouse Square, Zama is a delicious addition to this sushi-loving city. Chef and owner Hiroyuki “Zama” Tanaka is best known for his work in the kitchens at POD, Morimoto and Genji at the Ritz Carlton and he’s ready to bring his fresh and creative menu to the city. The restaurant offers more than 30 a la carte sashimi selections, maki rolls and Zama’s special rolls like seared Kobe beef on sesame rice and lobster tempura with teriyaki truffle. The menu also includes soups, salads and entrees like yuzu pepper chicken, miso black cod and Zama’s house tofu prepared tableside. A full bar serves a wide variety of Japanese and domestic beers, sakes, wines and a creative cocktail list with drinks like the Toko-hattan with bourbon, ginger brandy, St. Germain liqueur (elderflower) and grenadine. The serene 80-seat space gives off a soft glow from its backlit, wooden walls and includes an eight-seat sushi bar set under a dramatic fish-shaped rice paper lantern, a striking concrete bar, and a dining area with booths and butcher block tables. A private dining room offers intimate seating for up to 14 guests. 128 South 19th St., 215-568-1027.

Vini, Vidi, Vetri
Philadelphia is getting a little slice of Roman life this month when Marc Vetri opens Amis, his casual Italian trattoria. The straightforward menu at Amis will include simple, but flavorful dishes like fried artichokes, homemade lamb sausage, hearty steaks, and deep bowls of pasta. The wine list will be small, but selective, and the fully-stocked bar will serve craft beers and cocktails. The décor is rustic, warm and immediately welcoming with an open kitchen, church-pew banquette seating, exposed brick, and wood-topped tables. Inspired by the food and feel of trattorias in Rome, Vetri wanted to create a neighborhood spot where diners can enjoy good food and great wine in the company of others. The restaurant’s name means “friends” in the Bergamascan dialect of Lombardy, Italy where Vetri honed his cooking skills. Amis will be dinner-only for the first few weeks, and then may expand into lunch. 13th and Waverly Streets, Philadelphia.

Sweet Treats
Christopher Curtin, the Master Chocolatier behind Éclat Chocolate, came to West Chester by way of Wisconsin, but not before spending a few years in Europe and Japan perfecting his craft. Curtin’s chocolates are artistic creations that start with chocolate from first-rate single origin cocoa beans from estates around the world. His signature line of truffles and caramels are infused with ingredients like Champagne, Szechuan pepper, Moroccan mint, and Australian Shiraz. This February, look for their chocolate hearts, wine and chocolate parties, as well as Éclat’s unique Muse line inspired by the artwork of local artist Jeffrey Schaller. Muse chocolates will be printed with Schaller’s colorful paintings and come in flavors of saffron, ginger, rosemary, Champagne and coconut. Éclat chocolates are available at the West Chester shop, online, and at Fork, etc., Di Bruno Brothers, Talulah’s Table, Nieman Marcus, and the Longwood Garden’s shop. 24 South High St., West Chester, 610-692-5206; eclatchocolate.com.

Flower lovers and foodies!
This year’s Philadelphia Flower Show, “Passport to the World,” is offering visitors more than just flower gazing. Live culinary demonstrations will take place each day of the show and are free to guests with Flower Show tickets. One demonstration not to miss is March 3rd’s demonstration by Main Line Chef Carlo DeMarco, a Villanova native and Esquire magazine “chef to watch.”  DeMarco is currently the chef and owner of Radnor restaurant, 333 Belrose and is the executive chef of Firecreek Restaurant and Doghouse Gourmet Burgers in Downingtown. For a full culinary demonstration calendar, visit theflowershow.com.

Philadelphia Chocolate Tour
This Valentne’s Day, join the Philadelphia Chocolate Tour for a guided jaunt through some of Philadelphia’s best sweet shops. Enjoy cookies, cakes, truffles and gelato on a route that includes stops at Teuscher, Miel, Famous 4th Street Cookie Company, Brown Betty, and Capogiro. Tour members snack and sample while founder and guide, Valerie Beck, teaches about the history and health benefits of chocolate and of the city. The tours book up fast around Valentine’s Day, so book early to make a date for the sweetest tour in town. 215-833-0044; philadelphiachocolatetours.com.

Before the model homes were even built, Nick and Kathy Fisfis purchased a home in The Carriage Homes at Haverford Reserve. In fact, they were the first ones to do so.
“We wanted to stay on the Main Line, loved the openness of the land and desired a low-maintenance lifestyle,” Kathy says. The community provides just that, with landscaping, snow removal, trash removal and other perks all included in the monthly $350 community fee.
The Carriage Homes at Haverford Reserve, offered by The Goldenberg Group and Guidi Homes, will be a European-style village of 100 residences on a rolling 209-acre site in Haverford Township. 60 percent of the land (125 acres) will be preserved in perpetuity as open space, and another 45 acres will be dedicated to active recreation.
For the Fisfis’, the price was right, too. Says Nick, “It was a great buy per square foot; it’s really the best bargain on the Main Line.” Indeed, with prices in the $220s per square foot, the value exceeds area luxury residence comparables, which come in at upward of $350 per square foot.
The couple is most looking forward to enjoying their upgraded kitchen and master bath. “The kitchen is going to be fabulous,” Kathy says. “We chose the upgraded appliance package. There was a wonderful selection of polished pieces of granite and the stone for the backsplash is incredible. The oversized master bath will be very special, too.”
The creators of The Carriage Homes at Haverford Reserve had couples like the Fisfis’ in mind when designing the community. “We saw a real demand for people who wanted to stay on the Main Line near family and friends, but at the same time move toward a maintenance-free lifestyle,” says David Mercuris, senior vice president and development director for The Goldenberg Group. “The carriage homes offer the best of both worlds– luxurious amenities in a highly sought-after setting.”
There are 6 home designs to choose from and each features 9-foot ceilings, red oak hardwood flooring, Colonial trim, crown molding, solid core doors throughout and a Colonial wood burning fireplace. All home designs feature 3 bedrooms, with a first-floor or second-floor master suite, and 2.5 to 3.5 baths. Gourmet stainless steel kitchen suites feature a five-burner gas Dacor™ cooktop and double wall oven, with granite countertops and a center island, and 42-inch cabinetry. Expansive master suites offer his and hers walk-in closets and complete closet systems. Lavish, spa-inspired master baths include a Kohler soaking tub and pedestal sink, Kohler faucets and accessories throughout and custom granite or marble countertops. The exterior features stone and European stucco styling, double front door, energy-efficient windows, and a patio or deck.
All homes are customizable, with options and upgrades including a fully finished lower level, wine cellar, elevator, sauna and custom landscape package.
“The homes showcase remarkable craftsmanship and character, with six elegant home designs by award-winning architects,” says Brad Guidi, a member of the third generation of Guidi family builders. “We’re amazed at how adaptable these homes are to both contemporary and traditional design concepts.”
Local design firms Michael Visich Architects of Malvern and Murphy Architectural Group of West Chester created the home designs, which range from 3,300 to 3,840 square feet.
Robert Lazarus and his wife were also willing to buy while the models were still under construction. The couple had been looking to downsize from a single-family home for quite some time.
In fact, Lazarus was the first to inquire about the community and had been following its progress for several years. “I hooked up with Brad Guidi and developed a great relationship with him,” says Lazarus, who is looking forward to enjoying their customized layout.
Two models by local designers, Lisa Stanley with Key Interiors of Perkasie and Richard Gacek with Gacek Design Group of New Hope, collaborated to create two different living experiences. One has a contemporary feel with more modern finishes, treatments and furnishings, while the other reflects a youthful interpretation of the traditional Main Line aesthetic.
Despite a challenging economy, Mercuris says, “People are responding very positively. A number of residences sold even before we opened our models. Even so, we have responded to the current market conditions and recently instituted a price restructuring, incorporating up to $200,000 in incentives into the list price. These are million dollar homes that are now available for prices in the $700s, with the ability to customize to exact specifications.” The total cost for the project is $100 million.
Preserving open space and offering opportunities for recreation was another goal of the project. “This was the largest undeveloped tract of property on the Main Line, this close to Center City Philadelphia, and we wanted to preserve as much of that special character as possible,” says Freedman. “The Goldenberg Group and Guidi Homes saw this as a rare opportunity to transform a spectacular landscape into a place where carriage home and Haverford Township residents can reconnect with nature.”
This was an important component for the Shustermans. “We don’t want to feel congested and like the idea that we can use the facilities right next to us to play ball and take walks. We like all of the trees around us,” Cheryl says.
The parcel was previously used as grounds for Haverford State Hospital, which closed in 1998. Haverford Township bought the land from the state, and sold 40 acres of the eastern end of the parcel to developers The Goldenberg Group (for the carriage homes) and Pohlig Builders (for Athertyn, a 55-plus condominium community) after a competitive bidding process that attracted national attention. Combined, the two communities form Haverford Reserve.
“The Carriage Homes at Haverford Reserve and Athertyn represent a significant reinvestment in the local community,” concludes Freedman.
The Carriage Homes are located about one quarter mile from the intersection of Darby Road and Parkview Drive in Haverford. The sales center is located at 110 Green Lane in Haverford. Models are open daily from 12 to 5 p.m. For more information, call 610-526-9800 or visit www.haverfordreserve.com/home.html.

Avril At Avril, the Main Line’s newsest BYOB, husband and wife team Chef Christian Gatti and former Daily News food editor April Lisante are serving hearty bistro fair with Southern French and Northern Italian influences. Guests will dine in a cozy, dimly lit white linen bistro, enjoying Gatti’s savory pastry-influenced petit and grand plates, from Braised Brisket  Vol au Vent  to his French classic Coq au Vin, as well as new fall favorites, including Polenta Napoleon and Wild Mushroom and Pumpkin Ravioli. Avril is open for lunch, brunch and dinner and is thrilled to plan hoiliday, corporate or other private party dining events. Sunday brunch, 10 a.m. to 2 p.m. and dinner nightly Tues.-Sunday, 5 to 10 p.m. 134 Bala Avenue, Bala Cynwyd, Pa. 19004. 610-667-2626, fax 610-667-2633, or www.avrilbyob.com.

FAYETTE STREET GRILLE Just over the bridge, Conshohocken’s award-winning BYOB offers a nightly $34 three-course prix fixe dinner menu from a bustling open kitchen. Zagat calls it “innovative” and “the best bang for the buck in the ‘burbs.” Starter selections include salads, a baked crab dip or pan-seared scallops; entrees include seafood choices, New York strip steak, pan-seared duck breast or Bourbon-glazed shrimp over creamed sweet corn. At lunch, the Grille features soup, salads and sandwiches, prepared well and priced $6-9. Dinner reservations are recommended. Lunch: Mon.-Fri., 11:30 a.m.-2 p.m. Dinner: Tue.-Sun., from 5 p.m. 308 Fayette St., Conshohocken, 610-567-0366, fayettestreetgrille.com

Gilmore’s Restaurant “Francophiles in downtown West Chester gush over Peter Gilmore’s fantabulous BYO citing mouth watering fare served by a staff that feels like family in a romantic setting” (Zagat World’s Top Restaurants 2009/2010.) Gilmore’s is widely known as “Le Bec of the burbs” without the expense. Weeknight seatings are every half-hour, 5:30-8:30pm.; Friday and Saturday seatings at 6 pm and 8:30pm only. Check the events page on our website for upcoming special dinners. * Gift Cards are available in any amount * 133 E. Gay St., West Chester, 610-431-2800, gilmoresrestaurant.com

LOURDAS GREEK TAVERNA Lourdas Greek Taverna, located in Bryn Mawr, serves the finest traditional Greek dishes. An award-winning BYOB, Lourdas brings the flavors of Greece to the Main Line. Fresh whole fish from Greece and succulent lamb dishes are specialties you will enjoy. Indulge in ancient, traditional signature dishes and phyllo-wrapped pastries in this local gem, which is family owned and operated creating a feeling of warmth and authenticity in your dining experience. Wheelchair-accessible. Lunch: Tue.-Fri., 11:30 a.m.-2:30 p.m. Dinner: Tue.-Sun., 5:30-10 p.m. 50 N. Bryn Mawr Ave., Bryn Mawr, 610-520-0288, lourdasgreektaverna.com
Mediterranean Grill Mediterranean Grill, with it’s warm and cozy atmosphere and unique flavors is a must if you are in Bryn Mawr. Award-winning Chef/Owner Tony Alidjani takes pride in high quality food in a casual environment. Mediterranean Grill has a rustic character that’s hard to find on this side of the Atlantic. The Mediterranean-Persian fusion menu consist of an array of beef, poultry, lamb, and seafood dishes as well as being vegetarian friendly. In addition, the clay oven baked pita bread is out of this world. At around $20 per person, you can truly savor the taste of the Mediterranean for lunch or dinner, and catering is also available. We are a BYOB restaurant. Hours: Tuesday-Thursday 11:30-2:30, 4:30-9:00, Friday 11:30-2:30, 4:30-10:00, Saturday 11:30-10:00, Sunday 12:00-9:00. 870 W.
Lancaster Ave., Bryn Mawr, Pa, 610.525.2627, www.tasteofmainline.com

Meridith’s There is tremendous change at Meridith’s restaurant in Berwyn.  The most exhilarating change is their recent move to 575 Lancaster Ave in Berwyn, ½ mile from their catering offices, with generous parking for 100 cars. Already bustling with new and returning customers, Meridith’s is offering  lunch daily from 11 to 3, dinner nightly starting at 5 and their hugely popular brunch on Saturday and Sunday beginning at 8 am.  Another change is the full bar with an extensive wine list, but uniquely they are still BYOB for wine only. Hours: Lunch daily from 11a.m. to 3 p.m., Dinner Sunday-Thursday 5 p.m. to 9 a.m., Friday-Saturday 5 p.m.-10 p.m., and Brunch Saturday-Sunday 8 a.m.-3 p.m. 575 Lancaster Avenue Berwyn Pa 19312, 610-251-9600, www.meridiths.com

SAUTE Sauté Restaurant, located at Front and Fitzwater Streets specializes in Contemporary New American Cuisine paired with warm and inviting service.  Chef Nicholas J. Cassidy prepares his unforgettable dishes using only the freshest, and best quality ingredients. With a menu that features bold flavors and local produce, Sauté is a treat for your senses. The contemporary romantic setting with dark wood furnishings, dimmed lighting and twinkling candles provides an ambience unlike anyplace else in Queen Village.  Sauté also offers a Four Course Chef’s Choice Tasting Menu for $35 per person Sunday, Tuesday and  Wednesday. Sauté also offers gluten free items, vegetarian options and menus for larger parties. Dinner:  Tuesday 5-9pm Wednesday – Saturday 5-10pm Sun 5-9pm Brunch: Sunday 10am-2pm.  Gift Certificates Available, Reservations suggested. 775 S. Front St., Philadelphia, 215-271-9300, sauteonline.com

Gilmore’s
For a romantic meal that’s French, but not fussy, tuck into one of the cozy dining rooms in Gilmore’s in downtown West Chester. Chef Peter Gilmore and his wife Susan renovated the historic 18th-century townhouse with romance and warmth in mind. The elegant, dimly-lit dining rooms allow guests to feel special yet comfortable as they enjoy Peter’s decadent French fare. It’s the chef’s menu that will really rev up the romance with dishes like escargot in Champagne butter sauce and salmon with lobster béarnaise. Diners on a date should order the chocolate mousse served inside a beautiful, bright red hand-blown sugar apple. Gilmore’s is BYOB so bring your best bottle. 133 E Gay St, West Chester; 610-431-2800,
gilmoresrestaurant.com.

Dilworthtown Inn
The fireplaces and candlelit tables at the Colonial-era Dilworthtown Inn create the perfect atmosphere for a romantic meal. The Inn dates back to 1754 and has 3 floors, 15 cozy dining rooms and more fireside tables than any area restaurant. All of the rooms have been restored over the years to recreate the original design from the 1700s. The food is classic American with a few modern touches. For a truly romantic dinner, reserve a table by the fire and order the dishes made for two like the Caesar salad classically made tableside and Chateaubriand carved and sauced at the table. For an extra special touch, ask the Inn to go deep into their historic wine cellar and bring up a bottle of rare wine. 1390 Old Wilmington Pike, West Chester; 610-399-1390,
dilworthwtowninn.com.

Vickers
With a farmhouse-turned-restaurant dating back to 1832, the warm wood walls, oversized fireplace and inviting bar at this Chester Country landmark make Vickers an ideal place for a dinner date. For over 30 years, Vickers has offered diners a chance to experience traditional, continental cuisine with a nod to French fare and classic tableside cooking. The cheery and skilled waitstaff bring fire to your food with flambéed dishes like Steak Diane and Crepes Suzette, both sprinkled with brandy and briefly set on fire. Or try one of their fresh seafood dishes or their signature frog legs. 192 East Welsh Pool Road, Exton; 610-363-7998, vickersrestaurant.com.

Upon first approach, Gemelli appears cozy and inviting as its windows give off a warm orange glow from within. On a mostly residential street, Gemelli is a non-intrusive commercial space that fits right in with the design of the neighboring houses. Chef and owner of the BYOB, Clark Gilbert, owns one of those houses and was thrilled to find the Gemelli space—formerly Carmine’s then Margot—when he was seeking out the perfect spot for his first restaurant. “I love that I can walk out of my home and then walk into my second home just a few steps away,” says Gilbert.
Diners will, in fact feel at home in Gemelli’s snug and friendly dining room. The room has a Tuscan feel and the open kitchen with counter seating creates a casual, Italian trattoria vibe. The lighting from the kitchen is a bit harsh and the cooking clamor contributes to the high noise level, but it can be fun to watch Gilbert and his crew in action. The dinner tables are decidedly bare, the walls are terra cotta-colored and hung with decorative cookware and artwork.
Gilbert’s vision to open a laid-back neighborhood restaurant with a mostly Italian menu came from his desire to leave behind the confines of refined French cooking. Gilbert spent most of his successful cooking career in the kitchens of the Four Seasons Philadelphia under Chef Jean-Marie Lacroix and as Executive Chef of the now closed Taquet in Wayne. His menu at Gemelli is small but selective, just as a good menu should be. There is a nice variety of appetizers, salads, pastas, meat and fish entrees and a small dessert selection. The menu has gone through a few changes since the restaurant opened a few months ago. Gilbert experimented with the dishes, changed some prices and went through two assistant chefs before settling on a menu that he calls “rustic Italian with some nods to France.” While he didn’t want to open an all-French place, he did want to incorporate some French techniques and ingredients that have served him well in the past. Many of Gilbert’s recipes come from his personal repertoire of Italian dishes he likes to cook at home and some small touches on the plates reflect a little bit of his French past.
We started off our meal being welcomed by the front of house manager, Bill Pushing (formerly of Brasserie Perrier, Tacquet and Savona) who quickly rearranged his floor plan to get us a table right away. It was only 6:00 p.m. and the restaurant was already bustling. We had brought two bottles of wine, a red and white, both Italian. It took a while for our waiter to pour the wine and talk to us about the menu, but he did eventually chill the white, pour the red, and get us started with some bread and olive oil. Gilbert orders bread from the famed La Brea Bakery in California and it’s delivered to the table alongside a lush and earthy olive oil for dipping.
After perusing the menu and hearing about a few seasonal specials, we decided to skip the chef’s tasting menu, five courses for $45, and order al a carte. The dishes are sized for an ample two course meal, plus dessert. We wanted to sample a bit of everything, so our waiter helped us build a four course dinner. We started with three appetizers. First, we had one of the restaurant’s signature appetizers, the vitello tonnato. As well as being a visually stunning dish, the braised veal cheek beneath a generous mound of tuna tartare with a tangy tonnato sauce was a delicious way to start the meal. We also tried the portobello mushroom tart and the scallops with shaved fennel and an orange-vanilla reduction. The mushroom tart was light and tasty. Its thin puff pastry shell held a layer of creamy goat cheese and was topped with meaty sautéed Portobello mushrooms and an artful pile of baby arugula dressed in a balsamic vinaigrette. It was both savory and sweet and was perfectly baked and assembled. The scallops hit a light and refreshing note. Perfectly seared on the outside and soft and tender on the inside, each bite, after a swipe through the airy orange-vanilla reduction and tendrils of shaved fennel, was meaty and satisfying while being refined and delicate in all the right ways.
For the pasta course we chose the namesake dish, the Gemelli bolognese and the tortellini with peas and walnuts in gorgonzola cream sauce. The bolognese changes seasonally and for the winter, Gilbert is preparing the slow-cooked sauce with ground venison, venison sausage, and dried cherries. The dish, like any well-prepared bolognese, was rich and satisfying. The sauce was thick and savory, thanks to the amount of time Clark lets the ingredients simmer, allowing the flavors of the ground venison, red wine, vegetables and herbs to develop into a hearty, flavorful sauce. The venison sausage, although not “gamey” or “livery” tasting as the meat can often be, lacked spice and the large pieces interrupted the flow of eating the dish. The tortellini dish of handmade, cheese-stuffed tortellini in a creamy blue cheese sauce was well-executed. The sauce of parmesan, cream, and pungent gorgonzola was light despite the heavy ingredients. The peas were cooked to an appropriate al dente, but the pasta was overcooked just a bit. The dish is topped with roasted walnuts that it a nutty crunch and pair well with the blue cheese.
We decided on seafood and a steak for our third course. My dining companion chose the New York strip steak in red wine sauce with roasted fingerling potatoes and rapini and I ordered the seared scallops over butternut squash risotto with duck confit. The red wine sauce in the steak dish was outstanding. The steak itself was tender mostly, but it came medium-well instead of medium-rare as it was ordered. The sauce helped moisten the meat and complemented the steak’s salt and pepper crust. The side of roasted potatoes and sautéed rapini rounded out a nice Italian steak plate. The scallop dish came with four large scallops over a generous portion of creamy risotto. The scallops were plump, fresh and nicely seared. The outside had a salty, crunchy bite and the insides were tender and sweet. The risotto was expertly cooked – the rice had a nice firm bite, the sauce was creamy and well-seasoned and it had just the right amount of cheese. The butternut squash added a little sweetness. The only misstep here was the addition of duck confit. While the duck was delicious on its own, it added an unnecessary texture and flavor to the dish.
After the feast, there was barely room for dessert, but we squeezed it in. Rather than having an on-site pastry chef in an already tight kitchen, Gilbert enlisted his friends from Le Petit Mitron in Narberth to create his dessert menu. Gemelli has a small list, only four desserts and a cheese plate, but there is a nice selection and the portions are perfect for sharing. We tried the raspberry tart, a moist, cake-like tart filled with raspberries and the cherry bread pudding. Both desserts were delicious. We ended the meal with a pot of herbal tea and a few last sips of wine before heading back out into the cold.
Gemelli is worth another visit and next time we look forward to sampling Gilbert’s tasting menus and some of his seasonal dishes. He has successfully opened a neighborhood restaurant that serves as he says, “good food with good flavor to good people.”Gemelli is a cash-only BYOB.

Gemelli
232 Woodbine Ave. Narberth;
610-660-0160, gemellinarberth.com.

If you’re attune to what’s happening in the food world, you’re probably very familiar with the name Hope Cohen. After all, it’s this sweet, spirited culinary entrepreneur who’s amongst the area’s hottest gastronomical personalities. The Main Line native and Bryn Mawr resident has worked hard to get where she is- from starting her own catering business at 18 to making frequent trips to France, Spain and Italy to apprentice with some of the best chefs in Europe. And she hasn’t slowed down. Besides being a full-time mom to her two teenagers (a full-time job in itself), Cohen runs her own culinary consulting business, Strawberryblonde Consulting, where she’s sought out for her expertise by the most talented chefs in the area, is the host of CSN’s The Chef’s Kitchen, and runs cooking classes around the Main Line for both children and adults. In her spare time (and there isn’t much), Cohen is penning her first cookbook, Hope Cooks: Fast, Fresh & Simple- a practical book due to hit bookshelves later this year that focuses on quick and easy dishes using seasonal, local ingredients. But despite her super busy schedule, Cohen admits that it’s the intimacy of cooking for others and sitting around a table that she enjoys the most. “The best conversations and interactions happen while sharing food around the table,” she says. “It’s where my kids and I catch up on our day and it’s a place where so many great discussions happen.” Hopecooks.com.

Snacking is an American way of life.  And as a dietitian, I’m forced to admit that it’s both habit and necessity. Snacks keep us going between meals and provide nutrients that help us move well and think clearly. For children, snacking is even more important. Their growing bodies and brains need nourishment that can be hard to fit into three meals.
So what’s a parent to do? Redefine the snack. A snack doesn’t have to be the chips, cookies and candy you find in the snack aisle at the grocery store. A snack can, and should be, a simpler, smaller version of a healthy meal.

How to Plan Your Snacks
Follow the USDA’s MyPyramid, which divides meals into five food groups: grains, vegetables, fruits, milk and meat and beans. The best snacks have ingredients from two or more food groups and those that include food from the milk or meat and beans groups have the added benefit of protein. Protein is a vital nutrient for growth but also helps you feel fuller longer.

Snacking Suggestions
Stocking up on nutritious ingredients means healthy snacks are always available. Here are some of my favorites:

• Baby carrots and hummus *
• Salsa with black beans and whole grain tortilla chips *
• Apple or banana with peanut butter *
• Whole-grain crackers with low-fat cheese **
• Whole-grain cereal with low-fat or non-fat milk **
• Popcorn (air-popped or popped with vegetable oil) sprinkled with parmesan cheese
• Granola cereal with low-fat yogurt **
• Instant oatmeal with vanilla-flavored soymilk **
• Yogurt with fruit (fresh, canned or dried) **
• Snacking Superstar: Trail Mix made with whole-grain cereal, pretzels, raisins, dried cranberries, sunflower seeds, and almonds.* This kid-friendly snack includes three of the food groups and can be varied to fit your tastes. Add pumpkin seeds instead of sunflower, peanuts instead of (or in addition to) almonds, and any dried fruit. The possibilities are endless.
*snacks with food from the meat and beans group provide protein.
**snacks with food from the milk group. Or use soymilk to provide protein and calcium.  Children in their peak bone growing years (9-18 years) need l300 milligrams of calcium everyday!

Luxe Living
The King of Prussia Mall has really stepped up its game in the luxury boutique department as of late, what with the addition of high-end stores like Louis Vuitton, Salvatore Ferragamo and Gucci to name a few. And now, two more upscale boutiques are open for business in the mall’s Plaza- a New York icon, Henri Bendel and Italian luxury women’s apparel and accessories brand, Piazza Sempione. With only a handful of stand-alone retail stores around the country, both Henri Bendel and Piazza Sempione will fit right in with stylish Main Line ladies. Like its Fifth Avenue flagship store, Bendel’s is the go-to spot for chic accessories, iconic handbags, makeup and fragrance, and stylish clothing. Refined and elegant, Piazza Sempione has those luxury statement pieces that will make you look like you just stepped off the Italian catwalk. Kingofprussiamall.com.

Skirt the Issue
Main Line women have always had a keen sense of style, and now, a new boutique is helping us gals make looking good that much easier. Adding to her two locations in New Canann, Conn. and Nantucket, Mass., designer Lisa Barfuss recently opened her third shop, Skirtin’ Around, right here in Spread Eagle Village. Specializing in coats, dresses, skirts, blouses and everything in between, Barfuss’ clothes are just the right amount of preppy while being fun and flirty with a definite edge. Think playful but sophisticated dresses in luxurious fabrics and to-die-for coats in cheerful, vivid hues. Sold in 350 stores in the United States, Skirtin’ Around has a look for all shapes and sizes. And the best part? Barfuss’ prices are extremely reasonable for such high-end style. 503 W. Lancaster Ave., Wayne, 610-225-0000; skirtinaround.com.