Jonathan's American Grille To Open In October

JONATHAN'S AMERICAN GRILLE
TO OPEN IN OCTOBER

JENKINTOWN, PA - In October, Jonathan Zeigler will open Jonathan's American Grille, a stylish and casual restaurant located in the historic Jenkintown train station at West and Greenwood Avenues. With an inviting atmosphere that blends the station's rustic elements with a warm, natural color scheme, a lively bar overlooking the train platform and an affordable menu of contemporary American cuisine, Jonathan's is sure to become a new destination for dining.
"I'm a food junkie and, like a lot of people, I long for quality dining options. The Philadelphia suburbs seem to be limited to high-end fine dining or fast food, so we hope to fill a void with Jonathan's," says Zeigler, who has dreamt of owning a restaurant since he was eight years old.
With more than twenty years experience managing both front and back of the house operations for high volume nation-wide restaurant chains, Jonathan wanted to open a restaurant that offers a creative dining experience in an atmosphere that is welcoming to families. When he came upon the landmark train station, which had been an established local restaurant for many years, Jonathan knew his ambitious plan would fit perfectly into the space.
To create the menu and head the kitchen at Jonathan's, Zeigler selected Chef Gerald Dougherty, a classically trained chef with over 20 years experience working in some of Philadelphia's top kitchens. Chef Dougherty, who learned French cuisine while apprenticing with renowned master chef Soren Arnoldi at L'Aigle D'Or, has held Executive Chef positions at the Sheraton Rittenhouse, Latham Hotel and the Moshulu. At Jonathan's, Chef Dougherty will introduce a menu of modern American dishes with creative international influences.
"Our menu will have something for everyone with dishes that incorporate flavors and ingredients from around the globe," says Chef Dougherty.
The dinner menu, with an affordable price range from $4 to $20, will include: Jumbo Shrimp Martini with Absolut cocktail sauce and traditional garnish; Charred Duck Wonton with tumbleweed vegetables and a ginger port glaze; Oven Roasted Skirt Steak with mascarpone and roasted garlic whipped potatoes, sauteed greens, red wine and peppercorn reduction; Grilled Five-Spice Pork Chop, with candied ginger sweet potato mash, sesame bok-choy and star anise jus; Portabella and Grilled Vegetable Neapolitan with polenta and fresh tomato concase; and 'Gringo' Fish Stew, with Brazilian shrimp, scallops and mussels in chili-coconut broth with fresh herbs.


An authentic brick oven will offer a selection of fired dishes such as: Pulled Duck, Wild Mushroom and Smoked Mozzarella Stromboli; "Jonathan's Grinder," soprasetta, prosciutto, asiago, roasted pepper and grilled onion; and a selection of Made-to-Order Pizzas such as Prosciutto, Fresh Mozzarella and Roasted Onion; Tomato Basil Pesto; Three Cheese with Smoked Mozzarella, Goat and Fontina cheeses; and Soprasetta, Roasted Pepper, Black Olive with Tomato Basil Sauce.
To transform the station's 3,000 square foot interior, Zeigler hired DAS Architects, the highly regarded design firm known for its award-winning hospitality projects. In the warmly lit main dining room, shades of red, gold and green, inspired by apples which are native to the region, will intermingle with the station's existing stone walls, grand limestone columns and beautifully restored cathedral ceiling. The inviting atmosphere is continued into the smaller dining area, adjacent to the larger room.
Custom-made banquettes with basket-woven brown leather and gold and red fabrics and dark wood tables with matching chairs covered with apple-toned upholstery will offer guests comfortable seating options. Broad-striped orange and tan draperies that span 20' from ceiling to f