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Mar 10, 2009 03:34 PM

Broad Axe Tavern opening

The Broad Axe Tavern is apparently opening in April. The website is at

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  1. I eagerly await the reincarnation of a 17th century icon of Montgomery County. I've passed by the tavern since the early '50s , enjoyed meals there in the 90's and have watched the reconstruction since rennovations. I wish them well.

    5 Replies
    1. re: Chefpaulo

      interesting. sounds like they will be in direct competition with Phils next door.

      1. re: jujuthomas

        Phil's is competition? Been there twice jujuthomas and I don't get the appeal. Maybe I ordered the wrong thing or went at a bad time.

        1. re: givemecarbs

          They have to be doing something right, they are always packed. We have had some really good dinners there - but we go for the bar food - ribs, burgers, etc.
          The portions are generous, the staff is friendly- I wish the tvs weren't so loud, but that's a personal preference. :) Not sayin I love the place, but when I want a gi-normous well cooked burger (ie: They DO med rare) that's where I go.

          1. re: jujuthomas

            Thanks jujuthomas I think you nailed the problem with Phil's for me. I stopped there with my friend about a year ago around eight thirty pm and I did get a very tasty burger. Didn't try it medium rare but that is the way I prefer them too. But between the flat screen tvs and the bad acoustics, conversation was impossible. They did have a nice crowd. Then I stopped in this fall at an odd time, around three thirty pm, for a beer and a burger and the place was empty. I thought that was a good thing but a waitress who was waiting for her ride plopped down at the table next to us and started talking really loudly on her cell phone. I was feeling a bit jumpy and in need of relaxation, so we just bailed without ordering. She didn't seem like she was gonna stop anytime soon. Maybe third time is the charm. I'll give them another chance.

            1. re: givemecarbs

              Phil's is certainly not a place you go to have a quiet moment, lol! We go, we eat, then we talk. I believe Phils is one of the very few areas I can get a cold hard cider in the area - they serve Woodchuck, but their flavor selection can be spotty, but if they have the amber I'm a happy girl! :)
              I really was hoping to see the broadaxe bring something new to the area. I am disappointed that it's going to be another tavern - we'll see what happens.

    2. read the web page. Doesn't sound very exciting. I was hoping for Belgian.

      3 Replies
      1. re: TwoBellies

        Didn't the people who wanted to do a Belgian beer restaurant back out a while ago?

        1. re: 94Bravo

          I think so. Now it's going to be just another tavern. /yawn.

        2. re: TwoBellies

          Where did they list the beer selection?


        3. I drove by last week and the ol' girl looks her best in over 300 years. There are new windows, a new roof, stone pointing and, from what I remember from last summer, all is held up by a new foundation. This is definitely a six to seven figure makeover. All that's missing is a sign indicating who the lucky occupant purveyor is. Any news here? Someone had to have very deep pockets on this speculative enterprise. i hope it works out.

          6 Replies
          1. re: Chefpaulo

            It's a group fronted by Matthew Doman, former chef of The William Penn Inn.

            1. re: Chefpaulo

              the building really does look gorgeous doesn't it! Such a nice change from before. We are eagerly awaiting the opening!

              1. re: jujuthomas

                I was wondering where will you park? The parking lot that was there now has a bank, I believe, on it. Even when that was there parking could be tough.

                1. re: sokojojn

                  That is an excellent question. I recall parking in the strip mall a few times.

                  1. re: sokojojn

                    seriously! Wondered that myself. if they and Minado both have a busy night it's going to be a pain.

                    1. re: jujuthomas

                      They're apparently going to have valet parking.

              2. Grand Opening for "VIP Members" is Monday 5/4 and for the "general public" Wednesday 5/6. Check the website -

                2 Replies
                1. re: bucksguy14

                  This is so exciting! I am actually a VIP club member (nothing special, you just have to sign up online for it) and am considering going on Monday. Do you know if they have anything special scheduled that night or if it is just going to be a normal opening night?

                  1. re: AmblerGirl

                    They were open Friday and Saturday for a friends and family gathering. They do have valet parking, and I heard from someone who was there that it was terrific. Bar with flat screens on floor 1, more quiet dining on floor 2, and private room on floor 3. The place looks great, food and service excellent. I can't wait to try it out myself.

                2. Has anyone made it here? I was thinking to check it out tonight. I'm wondering if they have any outdoor seating available?

                  5 Replies
                  1. re: Hellolaura

                    Just came back from lunch there. Not impressed. Ordered a Turkey sandwich that looked like my Mom used to make me, poor count and plain rye... Meh! The hand cut fries were soggy, not good at all. Also, the pickle I got with the sandwich was half the size of any decent pickle I have ever gotten. Will not go back!

                    2 Boos! out of 4

                    1. re: TwoBellies

                      I'm very picky when it comes to restaurants (I have a list of establishments I absolutely will not go to anymore, and it's pretty long), so I always give new places about a month to get themselves straightened out before I try them. I think it's only fair. I'm really looking forward to visiting the Broad Axe a few weeks from now!

                      Anyone else try it this past week?

                      1. re: oliviasaru

                        so you know, service was fine, the space beautiful, just the menu was uninspired imho.

                        1. re: TwoBellies

                          So we ended up going to the Broad Axe last night. We pulled up at the entrance to the Valet and rolled the window down, only to be asked by the Valet if we had reservations. We said no, we didn't have them, and he then said they were only allowing those inside who had reservations and to come back to see them again sometime, soon. Strange, right?!?

                          Anyway, we ended up parking our car to walk over to Phil's Tavern, since it's right next door and passed the Valet area. I asked if we were at least allowed to go to the bar, since we really just wanted to check the place out, have a drink and MAYBE a bite to all means, he said, have a drink at the bar. We ended up ordering a couple drinks and within a few minutes had a seat at the bar.

                          BF had his mind made up that we would eat at Phil's, since he recalled the Chows had told us Phil's tavern has one of the best Burgers in the place. While we were there, we decided to order a calamari appetizer. Jalapeno and Calamari. It came out within 5-6 minutes on a very hot plate. The quantity was average for 9.00 dollars, though I was disappointed it only had ONE Jalapeno in the dish. As for the Calamari...typical frozen Calamari, that wasn't seasoned, on the small side and heavily breaded. It was hot, I'll give it that...but in our opinion, we think restaurants like this should be breading their own Calamari and putting their own twist on it and not serve food they are bringing in from a distributor. Charge a couple extra bucks and put some quality behind the food.

                          1. re: Hellolaura

                            I use calamari as a one of my standards for restaurant judging. Frozen, machine-breaded rubber bands are the tell all of a mediocre establishment. I'm saddened to hear that, after all of the renovations, hype and pompous VIP-valet glitz, that chef is turning out Applebee's fare.

                            Thanks for the heads up.