It is here, in addition to the website and other social media, that customers can find information on events. Jordan suggests that people sign up for his email list, a database that he emails twice per week, with the lunch specials that start Monday and the weekend dinner specials that begin Thursday. Some time in the next two months or so we will come out with what we’ve been planning.” “There’s two pretty big things that we’ve been working on, but it’s still a little early to place a definite date on them. With the end of winter and the opening of Jordan’s fifth outdoor season, there are two surprises in store. It’s much less nerve wracking to plan fun events when the threat of snow subsides". We’re always trying to keep things interesting with events like whiskey tastings and wine dinners, and I hate to cancel something because of a looming snow storm. I love to ski and all of that in the winter, but the threat of snow just makes it so hard to plan things. “Don’t get me wrong, I try to think positively about everything. “I can’t wait for winter to be over,” he says. It’s always a fun night.” Jordan is looking forward to Groundhog's Day and hopes there’s some encouraging news. “We have many reservations already but we’re able to take more. “Valentine’s Day is going to be great,” he says. Jordan speaks excitedly as he looks to the future. The restaurant is located amongst neighborhood housing on West Upper Ferry Road, so the scenery is nice and the traffic not disturbing.
COURIER TIMES UPDATE
We’re going to update the back room this summer, when most seating will be shifted to the front room and the outside.” There are almost a hundred seats outside, on three different tiers, which offer a beautiful view of a quiet road. “We quickly renovated the back room first, then did a major renovation to the front room. “It’s come a long way since I first bought it,” (in February, 2014) Jordan said. We recently sat down with owner Steve Jordan, formerly of Bensalem, PA, to taste a few things and talk about what’s been done and what is to come.
0 kommentar(er)
