If you’re seeking culinary edge in the countryside, seek out a mezzanine table at Nectar, one of the hottest Asian-inspired restaurant along the Main Line. Here, executive chef Patrick Feury serves a variety of Asian-influenced entrees that fuse the flavors of Chinese, Japanese and Southeast Asian cuisine.
The menu features individual items as well as larger dishes that are meant for the table to share. Try starting with the namesake Nectar Salad, made with nectarine, papaya, pickled vegetables and dressed with tandoori garam masala vinaigrette. For the table, try the bok choy tips (with wild mushrooms and burgundian truffles) one of the several varities of steamed dumpling, or curried foie gras. The starter bento appetizer is another good choice for those who like to try everything.
Then choose from exquisite entrees that run the gamut — poached lobster and grilled scallops with shrimp and lobster stuffed zucchini, pan seared wild striped bass with a burgundian truffle sauce, jasmine tea smoked duck, and grilled venison with a chestnut puree are just a few highlights. The sushi, hand-rolled right in front of you if you choose to sit at the sushi bar, is phenomenal as well.
The dramatic interior space is a perfect complement to the daring cuisine. The glass-enclosed mezzanine level (mentioned above) is definitely a great place to take it all in — a giant floating silk screen Buddha overlooks the main dining room, red silk lamps hang from the ceilings, which are almost 20 feet in height, and subtle lighting fixtures send delicate tones against the room's exposed stone walls.
It's certainly fair to say that a trip to Nectar will leave you feeling enlightened.