Press

Spring Cocktails Are Blossoming at Nectar

Mixologist Christine Cunningham debuts a new seasonal cocktail menu.

It's spring, and cocktails are blossoming at Berwyn’s Nectar lead by mixologist Christina Cunningham. Cocktail ingredients feature vibrant colors and flavors. Check out the new menu:

Toasted Coconut and Sage Mojito ($10)

Toasted coconut-infused Bacardi rum, muddled sage, fresh lime juice, club soda and a Bacardi Gold float

Blackberry and Thai Basil Smash ($13)

Glenmorangie scotch, blackberry syrup, fresh Thai basil and lemon zest

Cardamom and Clementine Martini ($11)

Botanist Gin infused with cardamom, clementine syrup, Lillet and a splash of prosecco

Jalapeño and Cucumber Cocktail ($10)

Cazadores tequila infused with jalapeño, fresh cucumber water, elderflower syrup and fresh lemon

Pineapple Lemongrass Martini ($12)

Hangar One vodka, pineapple nectar and fresh lemongrass syrup

Strawberry Passionfruit Mule ($11)

Golia vodka, strawberry passionfruit puree, fresh lime juice and ginger beer

Seasonal Sangria ($9)

Housemade sangria, fresh fruit; choice of red or white

1091 Lancaster Ave., Berwyn, (610) 725-9000, www.tastenectar.com

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Patrick Feury, Chef At Berwyn's Nectar, To Battle His Brother On 'Beat Bobby Flay'

The brothers will partake in a "Bro-down Showdown" next week on the Food Network.

Berwyn area residents ought to tune into the Food Network next week to catch a local chef duke it out with his brother before taking on celebrity chef Bobby Flay.

At 10 p.m. Thursday, Jan. 19, Chef Patrick Feury of Berwyn's Nectar will join his brother, Terrence Feury, on "Beat Bobby Flay" on the Food Network.

The brother will square off and whoever comes out on top will move on to take on Flay.

The pair will vie for the nod of approval from another pair of chef brothers, Michael and Bryan Voltaggio, who were the winner and runner up, respectively, in season six of Bravo’s "Top Chef."

IMDB lists the episode under the title "Bro-down Showdown," and the description of the episode reads, "There’s no brotherly love in the arena as chefs and brothers Patrick and Terence Feury duke it out for the nod of approval from Bryan and Michael Voltaggio. Which brother will represent the family against Big Daddy Bobby Flay?”

While some viewer may know Patrick Feury from Nectar, Terrence Feury is a former chef who worked at Philadelphia's Fork and Tavro 13 in Swedesboro, New Jersey.

Pictured above, left to right, are Terrence and Patrick Feury.

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Nectar is one of Craig LaBan's favorite restaurants in the Pa. and N.J. suburbs

The city may be the beating heart of our region’s dining scene, but Philly’s suburbs have some great restaurants, too, from the Main Line to Cherry Hill.

NECTAR

1091 Lancaster Ave., Berwyn, 610-725-9000

This high-style pan-Asian palace is more than just “Buddakan of the burbs,” with stellar sushi and seasonally inspired Asian fusion cooking by Patrick Feury, from crisp lobster dumplings and great steamed pork buns to wild boar lo mein and tea-smoked salmon curry.

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Chef Patrick Feury and Chef Terence Feury to Cook a Sunday Supper at Yangming 01.31.16

Check out the link below for more information about the event and how to get tickets!

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Nectar named one of the Best Restaurants of the Philadelphia Suburbs

It’s been a rough couple of years for suburban restaurants, but there are still a few bright spots outside the city.

The Main Line, while battered, abandoned and occasionally forgotten entirely by city restaurateurs, still has NECTAR in Berwyn, a restaurant approaching legendary status for its huge menus, seasonal sushi mash-ups, and dedicated chef Patrick Feury—the man who refuses to let Asian fusion die.

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Chef Patrick Feury on FoxPhilly

Watch a clip of Chef Patrick Feury on Fox Philly this morning showing of his favorite oatmeal concoctions!

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Marc Supsic's Wine Living Document's "Judgment of Pennsylvania"

Another milestone event for Pennsylvania wine! Can PA wines compete with California wines in a blind tasting competition? Inspired by the famous, "Judgment of Paris" wine tasting between California and France in 1976.

We, here at Nectar, held a blind tasting event plotting California and Pennsylvania wines against each other to determine if Pennsylvania wine quality could compete with well known California producers.

Watch Marc's video recap of the night and check out his website http://www.wineliving.info/ for his other videos.

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Nectar Named "Best Asian Fusion" by County Lines Magazine

Our 11th Annual Best of the Best Selections

What an exciting year for dining out! With new restaurants to tempt every taste. West Chester has a veritable explosion of new options and Wayne is not far behind. Restaurants are busy adding new locations and spinoffs.

Which made it all the more fun to round up our Best of the Best selections.

We highlight newcomers, new locations and recommendations for every meal and every occasion—from brunch to tea time to happy hour to dessert.

Check out the best chefs and best ambiance, best chef’s tables, best rooftop views and best cooking classes. Plus our favorite places to sip wine, drink beer and eat pizzas and burgers.

Here’s hoping you’re inspired to visit many great locally owned restaurants this year. And here’s to eating locally and well in 2015!

Every visit is special at Nectar, as you feel instantly sophisticated upon entering the high-drama interior designed by David Rockwell. Regulars rave about the Philly feel in the ‘burbs and award-winning menus—Trip Advisor’s top pick in PA; Best of Philly Mag’s Cheese Plate—plus specialty drinks to amp up the satisfaction level. Known for freshest, finest, seasonal and sustainable ingredients, Chef Patrick Feury turns out Asian fusion with a French twist. Sushi shines, as do most seafood dishes—love the lobster sliders and risotto options—plus the beloved mini-doughnuts with dipping sauces. Wine fans note Wine Spectator’s Award of Excellence and “Judgement Day” battle of PA and CA wines. Beer fans enjoy pairing dinners with Perennial Artisan Ales and Victory Beer. They do it all.

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Life is sweet at Nectar

Another glowing review, this time from the Philadelphia Gay News.

Nestled in the suburban quietness of Berwyn, Nectar, 1091 Lancaster Ave., brings the kind of Asian fare that matches its polished and upscale décor, but with an unexpected and surprisingly welcome French twist.



We admit it is kind of strange to see cheese plates offered alongside sushi rolls, but you get used to it. Things start off on a traditional note with the steamed pork buns ($9.50), an Asian slider that has a nice, smoky flavor and is pleasantly tender.

Nectar has some interesting takes on sushi, including solid traditional rolls like the seared tuna roll ($15), with spicy tuna on the inside and a nice eel sauce on the outside. But the rolls that take more chances really capture the imagination. The King Kong roll ($23) delivers a commanding high-end surf and turf experience stuffed with filet mignon and Nova Scotia lobster, dusted with sea salt and flying fish roe. On the other side of the spectrum, the Matsutake roll ($14) is a vegetarian sushi roll made with the titular mushroom that they tell us is only available in Japan or on the West Coast. However long the trek was to get them here, it was well worth it, as the mushrooms, rolled up with pickled avocado, gave us one of the most interesting bites we had. The flavors and textures were unique enough that it still felt like sushi but delivered a lovely, earthy flavor profile that left us not missing fish in the slightest.

The entrées at Nectar also are well put together. The shrimp pad thai ($19) hit all the right notes with a slow-building heat that doesn’t threaten to burn out your palette. The wild striped bass ($28) was perfection: seared crisp on the outside and tender on the inside. The accompanying oyster mushrooms and black truffle sauce added a nice, decadent richness to the dish.

Like we said earlier, cheese in any form and sushi usually don’t fly in the same circles, but here cheese plates are recommended to start or end the meal and, surprisingly, it works. The Chester County artisan cheese plate ($19) offers a selection of five local handcrafted cheeses with bread and seasonal berries to round it out. We challenge anyone to finish their meal with the cheese plate and not leave satisfied.

Nectar definitely has the goods to keep Philly suburbanites swarming.

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Pennsylvania Shines on Judgment Day

Local wineries and artisan cheese and chocolate makers helped Nectar celebrate the Judgment of Pennsylvania wine competition.

Pennsylvania wines took 4 of the 8 awards in a blind tasting against California producers.

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Nectar Wins TripAdvisor Award of Excellence

Nectar Wins Award!
Nectar has received a TripAdvisor® Certificate of Excellence award. The accolade, which honors hospitality excellence, is given only to establishments that consistently achieve outstanding traveler reviews on TripAdvisor, and is extended to qualifying businesses worldwide. Establishments awarded the Certificate of Excellence are located all over the world and represent the upper echelon of businesses listed on the website.

When selecting Certificate of Excellence winners, TripAdvisor uses a proprietary algorithm to determine the honorees that takes into account reviews ratings. Businesses must maintain an overall TripAdvisor bubble rating of at least four out of five, volume and recency of reviews. Additional criteria include a business’ tenure and popularity ranking on the site.

Nectar would like to thank all of you! Without your support and continued business, and consistent raving reviews, this would not be possible!

Nectar Named THE Place to Dine in Pennsylvania

The FlipKey Blog by TripAdvisor names Nectar one of the Top 50 Restaurants worth Traveling for.

The FlipKey Blog by TripAdvisor has named Nectar one of the Top 50 Restaurants worth Traveling for, and THE place to travel to in Pennsylvania!

Thank you for the honor, there are some amazing restaurants on this list, and we are humbled to be included!

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Greener Partners Visits Nectar with their FARM EXPLORER™ Mobile Gardern

Nectar proudly hosted Greener Partners and the FARM EXPLORER™ Mobile Garden this weekend for a special lunch. Greener Partners’ FARM EXPLORER™ is a living, hands-­‐on mobile farm that lets people dig-­‐in and connect with food from seed to plate. A 24-­‐foot custom-­‐built trailer, FARM EXPLORER™ is equipped with garden beds and a mobile kitchen.

Greener Partners is part of a larger initiative to teach the next generation of farmers about fresh food and sustainable living. Their goal is to make farm fresh food accessible to the greater Philadelphia region. They stopped by this Saturday before heading down to DC to share their initiative with the White House.

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Nectar makes "Philly's 20 Hottest Restaurants" list

We're proud to be ranked #14 on "Philly's 20 Hottest Restaurants" list. Thank you for your continued loyalty and patronage. We wouldn't be #14 if it wasn't for our guests!

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Chef Feury included in Best Chefs America 2013

We are honored to announce that NECTAR's own Chef Patrick Feury has been honored as one of the country’s top culinary talents in the inaugural edition of Best Chefs America. This is the first-ever peer review guide of U.S. chefs, who were chosen after extensive interviews between their fellow chefs and Best Chefs America analysts.

Help us congratulate Chef Feury for this honor!

For more information regarding the Best Chefs America, please visit bestchefsamerica.com

About Best Chefs America
Best Chefs America is the ultimate chef’s guide to chefs. Analysts conducted more than 5,000 confidential telephone interviews with chefs who were nominated by other chefs, culinary professionals and food enthusiasts across the country. The interviews consisted of a series of proprietary questions, and software was used to aggregate the data. Chefs earning the highest scores among their peers in their region were included in the guide. The results were compiled into a 386-page coffee table book, complete with chef listings broken down both geographically and alphabetically. Best Chefs America also features stunning photography and highlights emerging culinary trends and ingredients uncovered during the interviews.

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Chef Patrick Feury's Big, James Beard Night in Manhattan

Read all about Chef Patrick Feury's exciting trip to NYC for his James Beard dinner featuring Chester County local ingredients and inspired dishes!

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NECTAR Receives TOP 50 of Philly!

NECTAR Ranks #37 Best Restaurant of Philadelphia for 2012

We are both humbled and honored to be considered by Philadelphia Magazine as one of the TOP 50 RESTAURANTS of Philadelphia.

For the full list and reviews of the restaurants honored, pick up your copy of PhillyMag today!

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Philly Magazine: "NECTAR is BEST Restaurant on the Main Line!"

We are proud to be awarded the Philadelphia Magazine's Best of 2012: Best Restaurant on the Main Line.

NECTAR thanks the Philadelphia Magazine for its recognition and to all of our guests for their continued support!

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Nectar's own Patrick Feury in the Philadephia Inquirer!!

Our executive chef has been featured in an article about Chester County Cheese Artisans. These are some of the local farms we support!! Be sure to check out the article and for more on our cheese you can visit www.ChesterCountyCheese.org

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LaBan names Nectar one his Philadelphia Favorites!!

We are tickled pink!!! NECTAR Restaurant and Lounge had been named one of Craig LaBan's favorite restaurants!!!! Often compared to Philly's Buddakan LaBan says "This pan-Asian has moved beyond its initial reputation as "the Buddakan of the suburbs..." Check it out here, as well as the many other of his FABULOUS FAVORITES!

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Chef Patrick at Audrey Claire's COOK

COOK is a state-of-the-art, fully-equipped, sixteen-seat kitchen-classroom to discover, prepare and enjoy meals made from local and seasonal ingredients. With the help of their partner, Philadelphia Magazine, their space provides a platform for classes, conversation, demonstrations, experimentation, and private dining events focused on celebrating the craft of cooking, drinking and gathering at the table.

Check out photos of Chef Patrick as he demostrates his techniques in "Pickle me This!"

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See what's being said about Nectar!

"Like a contemporary stone palace…Nectar evokes both a spiritual glow and urban sophistication. The quality is notable... the pristine sashimi melts on the tongue."
- Craig LaBan, Philadelphia Inquirer

"The place is a stunner. A huge silk-screened Tibetan Buddha is positively ethereal. Our service was outstanding... gracious, knowledgeable and attentive... We couldn't get enough of the pork pot stickers. A gastronomic Nirvana."
- Main Line Today

"Nectar is a city-style showplace in the 'burbs. Asian influences are sampled from China, Japan, Vietnam, India...and France. My sushi was beautiful and delectable... perfection."
- Philadelphia Daily News

"Nectar is a destination worth seeking, a warm and elegant work of art and a delicious fusion of exceptional Asian cuisines... informed, gracious service in a truly magnificent setting."
- Main Line Ticket

Patrick Feury, Chef of the Week!

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Chef Feury was featured on The Chef's Kitchen Fall 2010

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Chef Feury highlighted in Philadelphia Inquirer

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