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Dining Out: Wine and cheese shop has grown into a restaurant

Andre Jurema opened his wine and cheese shop in Doyletown’s Main Street Marketplace more than 11 years ago and quickly developed a loyal clientele. It evolved over time to include sandwiches and craft beers, and now has evolved again.

This time it has become a full-service restaurant with a professional chef trained in classical French techniques.

Jurema said adding additional seating space, expanding his menu and transitioning to a restaurant was a natural choice in order to move his business forward.

“Now, people come in and say ‘feed me the best you have,’ and we do,” he said.

Throughout the shop’s history it has been known as a place to get upscale cheese and charcuterie plates featuring a variety of cheeses and meats, and additions such as olives, nuts, bread and fig jam.

That continues, but now customers also can order chef Justin McLain’s soups, salads and entrees including braised beef crepes, steaks, roast chicken, fresh homemade pasta and burgers. They also can come on designated nights for five-course prix fixe dinners with wine pairings.

“The focus is on steaks and plenty of fresh pasta,” said McLain, who is known locally for the time he spent at Zoubi in New Hope as well as his work as a personal chef. A Johnson & Wales University culinary graduate, he has worked in restaurants since he was 14.

“He makes the best food I have ever tasted,” said Jurema of McLain’s cooking, and especially raves about his steaks and burgers. Both McLain and Jurema said they see a need locally for a good steak restaurant. Most of the food at Andre’s is made from scratch on the premises.

Jurema, who is from Brazil, hopes to eventually be able to offer some Brazilian dishes. In the meantime the focus is on the dinner menu, which changes weekly, and a five-course prix fixe dinner scheduled for Valentine’s Day.

Andre’s uses locally grown and raised products whenever possible, and the bar features local craft beers and wines. Soon that lineup will include local and regional spirits as well.

The restaurant has only been open for a few weeks but already Jurema is recommending reservations for Friday and Saturday nights.

In addition to seating in the restaurant, customers of the bar Hop/Scotch, also located in Main Street Marketplace, can order from the regular Andre’s menu.

Main Street Marketplace
22 S. Main St., Doylestown
215-340-0440, Facebook

Starters $7-$14, cheese and charcuterie plates $16-$34, entrees $14-$33, five-course prix fixe chef’s table $50-$75.

5-10 p.m. Wed.-Thu., 5-11 p.m. Fri.-Sat., 2-9 p.m. Sun.
Wine and beer