Soft Opening Draws Mouthwatering Reviews For Mélange On Sycamore

NEWTOWN TOWNSHIP, PA — In what could be described as an appetizer for the main course, several hundred invited guests were treated to a soft opening on Tuesday at Mélange on Sycamore.

Bucks County’s newest restaurant is set to open tonight in Newtown Township at the site of the former Sycamore Grill, which has been transformed into a scene right out of Louisiana with its saxophone wall hangings and jazzy murals.

Renowned chef Joe Brown is bringing a menu swimming in mouthwatering goodness and melding two foodie traditions - Southern Louisiana and Italian - together into one exciting new taste experience.

If the reviews from Tuesday night’s soft opening are any indication, Mélange is hitting all the right notes with its unique, varied, and tasty menu.

Entrees at Melange.

There was a distinct buzz in the air over a crabmeat cheesecake appetizer, a savory blend of Creole cream cheese and lump crab baked in a pecan crust and topped with caramelized
onions, mushrooms, jumbo lump crab, and a rich cream reduction.

“It was something that blew my mind. It was absolutely fantastic. The jumbo lump crabmeat was a 10 out of 10,” said Newtown resident Mick Petrucci, a veteran of the Newtown restaurant scene.

Petrucci and others at his table also sampled the oysters on the half-shell. “They were clean, fresh, and shucked to perfection. Very satisfying,” said Petrucci.

Their table also shared a flatbread pizza, which had all fresh “top-notch” ingredients, he said. “The crust was fantastic and the arugula was nice and green.”

For his entrée, Petrucci ordered the filet mignon. “It was cooked and seasoned to perfection. And it cut through like butter.

“I’m very excited for this place. They have breathed new life into this space. And the food is phenomenal. I can’t wait to come back because I want more,” said Petrucci. “I’ll put the Italian food up there with anyone else, but it’s the twist they put on it that is absolutely fantastic. Kudos to the chef because he is rockin’ the kitchen.”

Another patron seated at the bar ordered the fried oyster appetizer and the shrimp and grits as their main course. Both were outstanding, he reported.

Fried oyster appetizer. (Jeff Werner/Patch)

Shrimp and Grits. (Jeff Werner/Patch)

“The oysters were light and airy and done with a delicious horseradish-Dijon mustard and cream reduction,” he said. “Make sure with each bite that you collect a piece of oyster on your fork along with the tomato-corn salsa and the reduction. It’s fantastic.”

The menu also features Brown’s twist on red beans and rice. He makes it using a sautéed breast of chicken simmered with Andouille sausage, bacon, peaches to cool down the spice, green peppers, onions, chipotle, Cajun seasoning, and garlic served with mini-cheese biscuits and sour cream.

“It’s a great dish. Very homey,” said Brown. “It makes people feel like they are at home. And my food speaks like that. It makes you feel like someone took time to think about the flavors that match up well with the wine and the spirits at the bar.”

Other entrees include duck gumbo, seafood jambalaya, roast rack of lamb, grilled barramundi, and pan-seared scallops with corn maque choux.

The word Mélange means mixture and is a reflection of Brown’s upbringing in Willingboro, New Jersey, his mother’s Southern cooking, and visits to New Orleans, where he experienced that city’s famous Creole cooking.

“The food is a reflection of a mixture of Louisiana and Italian," said Brown. "A lot of people hear Louisiana and think spicy. We call it aggressively seasoned. It’s Cajun Creole, northern and southern Italian, with fresh pastas and fresh fish. Everything is prepared to order. You can expect great service. Great food. And great cocktails.”

Chef Brown has owned and operated multiple restaurants, appeared on national television, authored cookbooks, and mentored the next generation of chefs over his nearly 50 years in the culinary business.

He is also the author of two books - “Joe Brown’s Mélange Cafe Cookbook” and “Mélange - The Story, The Recipes, The Faith.”

During opening week, Mélange on Sycamore will only be open for dinner service.

Regular hours will begin next week when the restaurant will be open Tuesday to Thursday from 11 a.m. to 10 p.m., Friday and Saturday from 11 a.m. to 11 p.m., and Sunday from 11 a.m. to 9 p.m. Melange is closed on Monday.

For information and to make reservations, call 215-968-6326. Reservations may also be made through OpenTable.