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Laguna Miramare, West Chester

The place has been there for a year, but I just noticed it. Its where Butterfish was, on the backside of WC, on Bradford.

Its run by an outgoing woman with Trieste ties and serves food from that region, more or less.

The place is darn good. Serious pasta, fine meat and fish dishes. Easily the best veal saltimbocca I've had in ages (I'm a veal saltimbocca snot).

Only been there once, so the sample is small, but I will be back.

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  1. Sounds really good. I was not aware of it. I really like veal so we will have to try it. Thanks for the recommendation.

    1. How were their prices for what you got? Saw their menu which looked interesting but some items seemed pricey for the area. (For comparison, I think Avalon is pricey but worth it.) BYOB or bar?

      3 Replies
      1. re: danbee1

        I thought that the prices were about average for the area, but I didn't look all that closely.

        It is BYOB.

        1. re: sal_acid

          Is the pasta homemade? Thanks.

      2. Where Butterfish was... I'm trying to recall/place it. Is it in/near a small strip mall with a Walgreens, across from a bistro-type place?

        1 Reply
        1. A small digression. Since we're talking West Chester, does anyone know where Richard (the wonderful server from Gilmore's) landed? When he first left Gilmore's, Susan Gilmore told me he went to Limoncello. Is he still there? I also miss Stephanie. Seems like everything went downhill after they left.

          9 Replies
          1. re: JanR

            I was in Limoncello a month ago. Saw Gilmore himself, I think, but no Richard.

            1. re: sal_acid

              Peter Gilmore is working at Limoncello???

              1. re: CindyJ

                eating at limoncello
                The food there, BTW, wasn't at all good.

                1. re: sal_acid

                  That's why I never went, even though I wanted to see Richard.

                  1. re: sal_acid

                    I wonder if he's given up the restaurant business entirely.

                    [EDIT] Oh... a bit of Googling shows he's now the Culinary Arts program manager at the Brandywine campus of Delaware County Community College. http://www.dccc.edu/academics/academi...

                    1. re: CindyJ

                      Good catch for DCCC and a sane life for Peter. That program sounds like an insanely good value with him and his connections available.

                      1. re: sal_acid

                        I had dinner last night (first time) at Roots, in the former Gilmore's location. Our server worked there when it was Gilmore's. He said exactly what you did about what a great program DCCC has under Peter's direction. It sounds like win-win.

                          1. re: sal_acid

                            I enjoyed it. The food is grown/produced locally, to the extent that that's possible, and therefore their own definition of the cuisine, as described by our server, is "Pennsylvania regional." We sat outside, which was nice. I didn't even know there was an outdoor seating area; I don't think Gilmore's ever used the space that way.

                            The menu is small, but with a creative flair -- my appetizer was peaches wrapped in prosciutto. For my entree I chose the wild sockeye salmon which was served over a cantaloupe gastrique with roasted broccoli on the side.

                            That said, it was pretty pricey, with the three entrees on the menu all around $27-28. The other two entrees were scallops and duck -- I don't recall how they were prepared. There were specials, but I don't know how they were priced.

                            I'd go back, but more likely for lunch or brunch, rather than dinner. It reminded me somewhat of the Garden Cafe at Styer's Terraine, although the setting is prettier at Styer's.

            2. Revisit tonight and the food was just as good. A shrimp and polenta dish was just what it should've been and the pulpo carpacchio was novel and nice.

              Worth a visit.