Doylestown's Frost Lounge Adds Full Dinner Menu, New Members Option

DOYLESTOWN BOROUGH, PA — Frost Lounge, known for its signature cocktails and award-winning wine list, is now offering a full upscale dining experience on East State Street.

What began as a cocktail lounge with tapas in early 2023 has now evolved into a full-service restaurant with the debut of a dinner menu complementing its cocktail offerings and award-winning wine list.

“We not only want to be your favorite cocktail and wine bar, we want to be your favorite restaurant and steakhouse,” said owner Uri Abrams, who announced the expanded menu offerings earlier this month.

A sampling of Frost’s new dinner selections include braised short ribs, lamb chops, jumbo lump crab cakes, seared scallops, Filet Mignon, a caviar tower, a filet of salmon, and its own homemade pappardelle pasta with meatballs.

Seared U10 scallops, shrimp and octopus, red bell pepper sambal and tabouli. (Jeff Werner/Patch)

Braised short rib sliders with spicy mayo, pickled cucumber and slaw. (Jeff Werner/Patch)

Veracruz-style octopus ceviche with cilantro lime marinade, avocados, and homemade chips. (Jeff Werner/Patch)

In addition, the lounge has expanded its tapas menu to include Emma’s shrimp ceviche and an exclusive offering of seared foie gras along with its popular favorites like baked Brie and tuna tartar.

Complementing the new dinner offerings is an expanded cocktail menu and Frost’s award-winning wine list, which has been recognized two years in a row by Wine Spectator magazine.

“We now have a bigger list of choices - a larger repertoire - to pair our wines with,” said Abrams. “For example, you can’t go wrong with pairing the Duckhorn Cabernet with the Filet Mignon.”

Adding to its dinner experience is a mouthwatering selection of desserts.

“We make a flourless chocolate cake. We have an olive oil cake that’s brushed with lemon zest and berries. We make creme caramel flan in-house. And we have a chocolate soufflé that’s freshly baked to order,” said Abrams. “Everything is all made in-house from scratch."

Chocolate Souffle: An exquisite French dessert served warm, with dark chocolate and a creamy chocolate base, side of Creme Anglaise. (Jeff Werner/Patch)

According to Abrams, Frost has spent more than six months perfecting its new dinner by offering them to its customers as specials and then soliciting their feedback.

And it’s paid off for Frost with another exclusive recognition for the lounge, this time from Open Table, an online restaurant booking network.

Open Table has recognized Frost with its 2024 Diner’s Choice award, which is given based on reviews from guests.

“We are one-of-a-kind in Doylestown,” says Frost’s executive chef Juan Mercado. “You won’t find this experience, this food anywhere else in Doylestown. We hope you come in and try our new menu.”

Abrams added that if the door is open and drinks are being served, Frost's kitchen will be open. “We don’t close the kitchen. I know when I drink I want to consume food. This is a place you can go at 11 at night and have a full-course dinner.”

In addition to its new food and drink offerings, Frost has announced a new cost-effective professional membership for its members-only lounge located upstairs.

Professionals can now sign up for a limited five-day membership that will give them exclusive access to the lounge from Sunday to Thursday.

“They can now have a place to meet with clients and have that elevated dining experience and not be stuck with a full membership,” said Abrams.