PHILADELPHIA, PA - Anthony DePaul presents the Main Line's newest dining destination, DePaul's Table, a Modern Italian Steakhouse in the heart of Ardmore's restaurant scene.


DePaul's Table - A Modern Italian Steakhouse Comming to Ardmore PA.

DePaul's Table: Modern Italian Steakhouse brings the Italian flavors, the finest cuts of steak, considerable chops, fresh seafood, seasonal vegetables, big salads, savory flatbreads, and unparalleled service to 7E. Lancaster, in the former home of the acclaimed restaurant The Bercy.

Anthony DePaul, formerly from The Chophouse and Marc Forgione's American Cut Steakhouse, will bring a pedigree of industry insight and knowledge to this exciting new concept. DePaul aims to bring back the long-lost art of the Maitre D' with elevated customer service and extra attention to detail.

While the pandemic may have changed the state of dining for months and maybe years to come, DePaul and the team consider bringing back all the things we have missed this last year about an exceptional dining experience. In the kitchen, DePaul has tapped New Jersey-native Executive Chef Jose Galicia (The Chophouse).

DePaul's Table will take over the former historic home of Haverford Trust Bank, dating back to the early 1900s. The prominent location sits majestically overlooking the intersection of Station Road and Lancaster Avenue. After a significant rehab, The Bercy occupied the space until renovations began this week for DePaul's Table.

Inside look for 190 seats in total between the dining rooms and the bar. The 40-seat bar features an extended raw bar that will feature displays of fresh oysters, shrimp cocktails, and as well as several flatbreads that will come right from the wood-fired oven. Look for a mix of two and four tops, plus banquets—three spaces for private dining and parties. Outside look for up to 20 seats on Lancaster Avenue and along Station Road.

Look for DePaul's Table to launch with indoor, outdoor, dinner, happy hour, bar service, take-out cocktails to go, and catering. Down the road, look for lunch, brunch, and late night.

At the helm of the kitchen will be New Jersey-native Executive Chef Jose Galicia (The Chophouse). Reflected in its carefully crafted menu by Galicia, DePaul's Table puts a premium on locally sourced and curated ingredients.

The premium, 30-pound cuts arrive from Pat La Freida, where they are dry-aged, in-house for 28 days. At La Freida, the meat is kept between 37° and 39° F, with humidity control at 78 to 82 percent. An air circulation system, with other fans, helps to remove moisture from the meat while it's dry-aging.

Around the 21st day, the meat starts to develop that unique flavor dry aging is known for -- the edges get darker, and the outside gets dryer. The fat surrounds the whole meat, so when you remove it from the dry-aging room, the meat inside stays nice and juicy, and the outside gets that dried factor.

At the beginning of each day, steak portions are cut. There's no seasoning involved in the dry-aging process, and only some coarse salt is used when the steaks are being prepared. When steaks are ordered, the meat is removed from the cooler and placed in a high-intensity broiler at 1600° F. The result: luxurious, meltingly tender, and juicy steak, served sizzling hot with a perfectly caramelized crust!

On the more casual side of the menu, for a lighter meal or repeat customers are looking to make DePaul's Table their home away from home, look for big salads with proteins, crab cake sandwich, DePaul's Table Burger, flatbreads, pasta, and more.

For the beverage program, look for handcrafted cocktails, a curated wine selection, and selections of domestic, import, and local beers with a rotating seasonal tap. For cocktails, the classics will always be the backbone of DePaul's Table. Look for bartenders to elevate that classic cocktail through small twists focusing on superior products, glassware, training, and execution. Don't miss the whiskey-based classic Cedar Planked Smoked Old Fashioned, which honors the spirit of the old school steakhouse with smoke and a giant round cube done at tableside.

Thank you for considering, and we hope to see you soon. We will have a big smize for you ready and waiting for when you arrive!

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