Mélange on Sycamore, located at the site of the former Sycamore Grill in Newtown, has opened its doors with renowned Delaware Valley chef Joe Brown at the helm, writes Jeff Werner for Patch.
The new restaurant mixes the warmth of Louisiana cuisine with Italian sophistication, with a menu featuring everything from perfectly seasoned fish dishes to cocktails.
“We’re excited to be here. Although the wait was long, the return will be well worth it,” said Brown. “We’re here for the community. We’re ready to open up, show people what we do, and welcome everybody.”
The newly decorated space features a black and white theme, with a jazz-inspired mural and artwork, and can seat 100 diners.
Customers can enjoy unforgettable dishes like the crabmeat cheesecake, made in a pecan crust with Creole cream cheese, and jumbo lump crabmeat, topped with mushrooms, onions, and a cream sauce.
Other tasty options include fried oysters, seafood jambalaya, filet mignon, shrimp and grits, grilled barramundi, pan-seared scallops, duck gumbo, and more.
Brown said that the inspiration for the menu comes from his mother’s Southern cooking and his upbringing in a Willingboro, N.J., neighborhood, which exposed him to a variety of cultures.
“I have a love for food,” said Brown. “And I love to see the smiles on people’s faces when they are enjoying a great meal that’s prepared with love.”
Read more about Mélange on Sycamore in Newtown and chef Brown’s inspiration for the restaurant in Patch.
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