A revamped Goat Hollow Tavern may be open by the end of the year.
“We’d like to offer some services at that time,” said restaurateur Neil Campbell, who will run the Mt. Airy eatery along with his business partner Andy Shahan.
On-site construction at 300 W. Mt. Pleasant Avenue, which has sat vacant since 2008, is in its final stages.
The tavern’s rehabilitation has involved, among other things, installing brand new flooring, lighting, and a complete overhaul of the building’s plumbing and electric.
An exterior canopy, built to draw customers to the restaurant’s main entrance, has also been erected on the west side of the property.
Work on a new outdoor dining terrace will begin in the spring.
Keeping it local
Campbell and Shahan have used as much local talent as possible as they re-invent the space, which operated under the same name at the location between 1987 and 2004.
Mt. Airy architect Alan Metcalfe’s firm, Metcalfe Architecture and Design, is overseeing all of the building’s renovations. The interior design is being handled by Design Nehez, also based in the neighborhood.
Campbell said Patrons will find reclaimed barn side applications throughout and the tavern’s rear bar will be made from salvaged floor joists.
Materials for those projects came from Philadelphia Salvage Company, located on Carpenter Lane. Philadelphia Salvage is also creating custom-built table tops from salvaged lumber from an old Germantown factory.
In the kitchen, will be chef Adam Glickman, a former Mt. Airy resident who previously cooked at Monk’s Café. Campbell, who lives in the neighborhood, said the tavern is “looking forward to source locally when possible” when hiring staff. That process has just begun.
Campbell said folks can expect a menu similar to that of his Race Street Cafe and that of Monk’s Café.
Goat Hollow’s fare will incorporate “those ideas of working with beer” with “real good basics” such as burgers, mussel dishes and hand-cut fries, he said.
Some of the food offerings will be vegetarian and accommodate those with food allergies.
“We’re calling it American Brasserie,” Campbell remarked of the cuisine.