BEST RESTAURANT - OVERALL
After 22 years as chef de cuisine at Philadelphia's renowned Le Bec-Fin, Peter Gilmore opened this intimate BYO in 2001, with wife Susan overseeing the front of the houses. The result was instant culinary excitement and a reputation for excellence that has spread well beyond Chester County. Peter describes his cuisine as "classic French fare enhanced with a contemporary American flair." That doesn't really begin to describe the creative wonders of such offerings as his Foie Gras Pizza or Shrimp Corn Dog appetizers. Our special favorites among the entrées include the Butter Poached Lobster Tail, served on creamed leeks and polenta with Zinfandel sauce, which is rich, light and exquisite; and the Jumbo Lump Crabcake, bound with shrimp mousse in a lemon beurre blanc sauce, absolutely ethereal and unlike any you have ever encountered before. Desserts – Warm Liquid Center Chocolate Soufflé, Pumpkin Cheesecake, Almond Cake with mixed berries and lemon verbena cream, all divine and irresistible. Our advice is to go with friends and share your dishes. That's what we do, and the unflappable staff understands perfectly. It's that kind of place.
     Gilmore's is now one of the area's two or three destination restaurants and it is not uncommon for diners to come here from Center City and beyond. Since the two small dining rooms accommodate only 36 people, and the restaurant is open only for dinner Tuesdays-Saturdays, with two seatings, you will find a wait of roughly eight weeks for a Saturday night, two weeks for a Friday, and variable waits for the other days of the week. However, if you have an impulse to go on a week-day, give them a call; you might get lucky. BYO.

BEST FRENCH RESTAURANT
Food this good brings joy to the soul, as well as the palate! Here's a rundown of a recent dinner: Sautéed foie gras with rhubarb sauce; Lobster bisque with crabmeat and shrimp; Sautéed calf liver with raspberry vinegar demi-glace sauce; and Warm Liquid Center Chocolate Soufflé. Every dish was superb and, augmented by some excellent wines we brought ourselves, the meal was truly memorable. Reserve well in advance. BYO.