DOWNINGTOWN, PA — Celebrated restaurateurs Chef Bryan and Andrea Sikora have expanded their footprint into the suburban Philadelphia dining scene with the opening of The Noble Goat in Downingtown. Located at 200 River Station Blvd., this new establishment offers a globally-inspired menu featuring an eclectic mix of small plates, freshly-baked pizzas, and innovative larger-format dishes. The menu is crafted with both local farm products and top-quality ingredients from around the world.
“Our food is sophisticated yet approachable,” said Chef Bryan Sikora. “The Noble Goat is a nod to our favorite things and what we love to eat.” Andrea Sikora added, “There is something for everyone. The focus is simple – great food and drinks with a nod to fine dining while remaining relaxed and inviting.”
The Sikoras are no strangers to the restaurant business. They already own La Fia, Merchant Bar, and Crow Bar in Wilmington, DE, as well as Hearth Kitchen in Kennett Square. Their latest venture, The Noble Goat, continues their tradition of delivering high-quality dining experiences.
Menu highlights at The Noble Goat include dishes such as Chicken Liver Parfait with brandy-soaked cherries and Curried Lamb Empanada with coconut-lime crème fraîche. For larger appetites, options like a Wood-Grilled Wagyu Cheeseburger and Pan-Seared Idaho Rainbow Trout promise to delight. Chef Sikora has also developed an in-house bread program, featuring freshly baked sourdough and house-made condiments.
The restaurant’s décor is described as modern, with clean lines, and a touch of upscale but approachable aesthetics. Designed by Boxwood Architects of Philadelphia, the 3,230-square-foot space features a 60-seat dining room, a 15-seat bar, and will soon open two patios and an alfresco lounge with a firepit in the spring. “The central idea was to have an open kitchen, with patrons being able to watch the action at the pass-through expo counter,” explained John Weckerly of Boxwood.
Chef Bryan Sikora, a CIA graduate, first made waves in Philadelphia’s culinary scene with the highly acclaimed Django and later Talula’s Table. His accolades include a James Beard Awards semifinalist nod for “Best Chef Mid-Atlantic.” The Sikoras’ ventures in Wilmington have contributed to the city’s culinary revival.
Currently operating as a BYOB, The Noble Goat plans to launch a wine, beer, and craft cocktail program once its liquor license is approved. In the meantime, guests can enjoy zero-proof cocktails or bring their own spirits.
Open daily for lunch and dinner from 11:30 a.m. to 9 p.m., The Noble Goat invites diners to experience its unique blend of global flavors and local charm.
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