MAIN & VINE California Cuisine Opens in Villanova

MAIN & VINE is the vision of long time restaurant operator, Jay Stevens. 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. 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.

MAIN & VINE will focus on offering clean, fresh, approachable cuisine in a sophisticated, yet comfortable setting. The menu will offer touches of French, Italian, Latin, Asian, and American influences throughout, all which are indicative to the Northern California makeup. MAIN & VINE 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 bar area is expected to provide the Main Line with a lively atmosphere and cozy lounge seating. MAIN & VINE does plan to have a great representation of California focused wines with many of California’s top wine producers represented within their nearly 100 label offering. There will also be a garden to glass approach to the cocktail program to go along with their fresh from the vine inspiration.

The restaurant space has been totally retransformed 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.