The Refectory To Reopen At Villanova On Monday With New Operating Group

RADNOR, PA — The Refectory is set to officially reopen on Monday in the heart of Villanova's campus under new leadership and with a new menu.

The Refectory is a 150-seat restaurant, bar, and private events venue at the corner of Lancaster and Ithan avenues. It brings a "casual yet refined dining experience" to the Villanova community and to Philadelphia’s Main Line.

The new operating group is made up of local business owners Ken Kearns (of 118 North), Chris Perella (of Ardmore Music Hall and 118 North), and owner and Director of Culinary & Hospitality, Chef Biff Gottehrer (of Ripplewood). They brought on Steve Khuu, formerly of Enoteca Tredici, to serve as general manager.

Gottehrer will lead the culinary team to create the comforting, yet upscale and widely varied American menu. "Refectory" is by definition a communal dining room that serves as a place to meet, eat, and drink together, a news release explained.

"Everyone can find something to enjoy at The Refectory, whether they're stopping by on game day, reuniting with friends for a drink at the bar, or looking for a casual weeknight family dinner," said Ken Kearns, an alumnus of Villanova's 1992 graduating class.

"My personal experience at Villanova left such a deep impression, so it's an honor to be able to play any part in the campus experience for students, faculty and surrounding residents," he added.

Acclaimed Chef Biff Gottehrer has worked in top Philadelphia kitchens, including The Dandelion and El Vez, and currently leads the kitchens of Ripplewood, 118 North, and Ardmore Music Hall. At The Refectory, Gottehrer, along with Executive Chef Michael Murray and Executive Sous Chef Gio Flores, will use their combined years of experience and skills to create a menu of American comfort cuisine that is both approachable and elevated.

The menu will feature a wealth of plates that range in size from handheld snacks to hearty entrees meant to be shared and will be divided into several categories. A full raw bar will serve Oysters, Spicy Tuna with crispy rice, ginger and red chili, Scallop Crudo with cucumber, jalapeño, aguachile, and Classic Shrimp Cocktail served with cocktail sauce and Marie Rose sauce.

Additionally, two seafood tower options will be available for those wanting to taste a little bit of everything: the Refectory Tower and the higher tier Nova Tower.

Shareables will include a variety of selections ranging from Grilled Octopus with ricotta, smoked tomato and black olive oil to Baked Cheese with grilled bread, honeycomb, black garlic mustard and pesto, as well as vegetarian options like Buffalo Cauliflower with house-made hot sauce and buttermilk ranch. Not to be overlooked is the in-house bread program, which features Parker House rolls, focaccia, and multi-grain bread.

An extensive Soup and Salad selection will feature a comforting Mushroom Soup with porcini, maitake, trumpet mushrooms, sourdough croutons and truffle, along with staple items such as a Caesar Salad with baby gem, boquerones, sourdough croutons, dill and cured yolk. A selection of Classic and Wood-fired Flatbreads will offer a variety of options such as Spicy Pepperoni with jalapeño, oregano and hot honey, and Brisket topped with onion purée, smoked cheddar, bleu cheese and horseradish.

House-made pastas include a take on Spicy Vodka Rigatoni, prepared with locally based Stateside Vodka, Porcini Risotto with wild mushroom and cippolini, and Cacio e Pepe Bucatini with black truffle and soft egg. Additional entrees offer dishes of Roasted Chicken with salsa verde, honey roasted carrot and chicken jus and Duroc Pork Loin with a fennel pollen crust, braised pork belly and roasted garlic purée.

Guests may also order a cooked entree from the sea, like Pistachio-Crusted Salmon with broccolini, lemon beurre blanc and trout roe, Blackened Mahi Mahi with papaya salad, jalapeño emulsion and coconut curry to Fish & Chips, prepared with tempura-fried line-caught cod, tartare sauce and lemon. Click here

Specialty dessert offerings, some of which are inspired by classic Little Debbie treats, include the Rollo, an espresso mousse Swiss roll with raspberry sauce and gold leaf feuilletine, as well as an indulgent Cosmic Deep-Dish Brownie, topped with fudge and chocolate chip candy. The Cookies & Cream Ice Cream Sandwich will serve as a gluten-free option with an almond cookie base.

For weekend brunch, beginning Nov. 13, guests can expect savory and sweet treats, such as Crab Omelette with crème fraîche, piquillo pepper and avocado, and Fried Chicken and Waffles with spiced honey and house-made hot sauce. Additionally, guests will enjoy full bar service, featuring Bottomless Mimosas and Bloody Marys.

Click here to view full opening menus.

At the central horseshoe-shaped bar led by Beverage Director Mike Haggerty, who honed his skills for almost a decade working at some of Philadelphia finest spots such as the Four Seasons Hotel, Wm. Mulherin’s & Sons, a.bar, and Ripplewood, and Bar Manager Brian Azevedo, whose equally impressive resume includes Charlie was a sinner, K’Far Café, and Spice Finch, guests may enjoy craft cocktails with thoughtful wine and beer selections including zero-proof mocktails, along with drafts on tap.

Bar seating is complemented by two large-screen televisions for game day viewing. The main dining room’s comfortable, airy ambiance is enhanced by white-painted brick and light millwork, punctuated by dark leather chairs and wood-finished banquettes of the signature Villanova navy blue and white colors.

Furnishings and restaurant décor highlight Villanova’s history, including artwork celebrating the University’s culture throughout the space. Additionally, The President’s Dining Room will serve as a space for private events and special chef's tastings.

The Refectory will be open for dinner Monday through Thursday from 4 p.m. to 10 p.m., Friday and Saturday from 4 p.m. to 11 p.m. Lunch service will begin Nov. 1, and weekend brunch on Saturday, Nov. 13.

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