Nine BYOBs to try on the Main Line

BYOBs are as essential to Philadelphia-area food culture as cheesesteaks, hoagies, water ice, and soft pretzels.

With Pennsylvania’s notoriously strict liquor laws and expensive licensing fees, many restaurants in the Philadelphia region opt to go the BYOB route — helping fuel a vibrant dining scene where diners bring their own bottles to some of the area’s top spots.

Here are some Main Line BYOBs worth uncorking something special for.

Fraschetta BYOB

This intimate Bryn Mawr BYOB serves refined Italian fare in a cozy, elegant setting. Now owned by restaurateur Phuong Nguyen, Fraschetta continues to deliver satisfying housemade pastas and rich entrées, including creamy mushroom pappardelle and slow-braised wild boar in tomato sauce, finished with cocoa powder and Pecorino Romano.

📍816 W Lancaster Ave., Bryn Mawr, Pa. 19010, 📞 610-525-1007, 🌐 fraschetta.net

Dua Restaurant

In a sea of Italian spots, Bryn Mawr’s Dua Restaurant stands out for its traditional Mediterranean fare and cozy elegance. Chef Bledar Istrefi offers savory appetizers like burek and mussels pepata, and finely crafted bites like the pistachio crusted branzino and the mouthwatering pomegranate braised short rib over Israeli couscous.

📍 1000 W Lancaster Ave., Bryn Mawr, Pa. 19010 📞 484-380-2053, 🌐 duarest.com

Burrata Havertown

A sibling to its popular South Philly location, owners Dejvi Furxhi and Albi Furxhiu brought the charm of their Italian BYOB to the suburbs. Positioned on the bustling street of Eagle Road, Havertown’s Burrata location is adorned with Italian landscape portraits and cozy decor. The welcoming environment is complemented by delicious appetizers, pastas, and entrées, with items like truffle cream gnocchi and barramundi in garlic white wine sauce.

📍 26 E Eagle Rd., Havertown, Pa. 19083 📞 610-808-9933, 🌐 burratahavertown.com

The Choice Restaurant

Looking for a romantic night out? This 50-seat BYOB serves up Euro-fusion dishes with Ukrainian, French, and Asian touches. The restaurant, owned by Iryna Hyvel and her husband Volodymyr “Vlad” Hyvel, offers entrées like branzino with crispy potato balls, mushroom ragout, and striped bass ceviche.

📍 845 Lancaster Ave, Bryn Mawr, Pa. 19010 📞 484-383-3230, 🌐 thechoice-restaurant.com

Villa Artigiano Ristorante BYOB

This family-owned Ardmore restaurant boasts a menu of multiregional Italian favorites. Patrons can start with a small charcuterie board or other small plates before digging into signature dishes like gnocchi artigiano in fresh tomato basil sauce or pollo limone topped with crabmeat and a white wine sauce.

📍53 W Lancaster Ave., Ardmore, Pa. 19003, 📞 484-414-4997, 🌐 villaartigiano.com

Bam Bam Kitchen

From fried rib-eye and pork kimchi mandoo combos, to Korean fried chicken wings, and seafood pancakes, this Ardmore BYOB is booming with rich Asian flavor. Diners can enjoy Korean drink options like banana milk and the sac sac grape and orange flavors, or enjoy their own bottle while relishing over Bam Bam Kitchen’s succulent dishes.

📍 31 E. Lancaster Ave., Ardmore, Pa. 19003, 📞 484-844-7827, 🌐order.bambamkitchen.com

Tiramisu Cucina Romana

This Chester County gem blends the BYOB model with a full cocktail bar, offering the best of both worlds. Tiramisu specializes in Roman-Jewish cuisine with refined flavors. Menu highlights include red snapper with pine nuts, raisins and balsamic vinegar, or lobster ravioli with lump crab and cognac sauce.

📍 720 Lancaster Ave., Berwyn, Pa. 19312 📞 610-906-3299, 🌐 tiramisuberwyn.com

Ryan Christopher’s

This family-friendly Narberth favorite is helmed by chef Michael Klaumenzer, who cooks and oversees a menu packed with crowd-pleasers. Crafted from locally sourced ingredients, the Narberth eatery’s dishes include an award-winning French onion soup and entrées like grilled New Zealand lamb chops, sesame-seared salmon, and a chicken and shrimp cacciatore.

📍 245 Woodbine Ave., Narberth, Pa. 19072 📞 610-664-9282, 🌐 ryanchristophersbyob.com

Veekoo

Tony and Shelly Li’s stylish BYOBs, which expanded to the Main Line after opening in Royersford in 2003, continue to deliver savory Chinese, Japanese, and Thai favorites. Offerings include sushi rolls and signature plates like the Hong Kong-style soft shell crab and General Tso’s Chilean sea bass served with steamed jasmine rice or brown rice.

📍 761 W. Lancaster Ave., Bryn Mawr, Pa. 19010, and 564 Lancaster Ave., Berwyn, Pa., 📞 610-615-5118 and 484-318-7655, 🌐 veekoorestaurants.com

– The Philadelphia Inquirer

Japan’s king of carrot cake is a baker from York, Pa.

In December 1984, York, Pa., native Kyle Sexton gathered his belongings and left his life and career as a photo finisher in New York City behind.

The then-27-year-old boarded his first plane ever with little apart from $300, a small collection of books, and his love for Japanese food, language, and customs. He knew, even then, he wouldn’t look back. But he didn’t know he’d wind up becoming one of Tokyo’s most celebrated American-style bakers.

“My only goal was to live [in Tokyo]. I didn’t think about what I was going to do for work, or any of that … When I moved, I was just happy to be here,” Sexton said.

For more than three decades, Sexton, 67, has woken up at 6 a.m. to make the four baked goods that he sells at his Tokyo bakery, Kyle’s Good Finds: cheesecake, banana bread, brownies, and his famous carrot cake.

The four items — and a slew of other seasonal goods like zucchini bread, applesauce spice cake, and cherry pie — are at the heart of the Black-owned and family-operated bakery in the retro Nakano City neighborhood.

Since opening the bakery on March 8, 1992, Sexton’s pastries have been a hit with Japanese critics and international tourists alike. His carrot cake, though, has remained the star of the menu. “I only bake as much as I want to bake, and I work at my own pace. But people come here for the carrot cake, and that’s what I make the most,” he said.

When it comes to the recipe, Sexton is somewhat of a traditionalist. He uses the same core ingredients listed in dozens of recipe books: flour, sugar, eggs, freshly grated carrots, spices.

“When the Japanese press interviews me, they ask me the same question: ‘How do you make your carrot cake?’ And I always tell them, ‘It’s no different,’” Sexton said. “The only difference is I grind my own spices, and I suppose it’s a stronger taste. The cinnamon is larger than the cinnamon that you will find in a supermarket,” he said.

Once baked, the cake is topped with lemon-flavored cream cheese frosting — a simple, yet mouthwatering addition that makes the trip to Nakano that much sweeter. Thanks to a handful of culinary awards and a surge of social media buzz, Sexton’s bakery is now a must-stop for travelers who make the pilgrimage to the international food city.

The William Penn Senior High School grad has often ventured back to York over the years to attend family reunions. His fondest memories of home include spending time with his 45 first cousins, a number that has now expanded to 53. He didn’t spend much time in Philly growing up, but visited often when his daughter Safia attended UPenn.

Long before Sexton opened the doors to Kyle’s Good Finds, he worked as a photo finisher across New York, Pennsylvania, and Rhode Island. It wasn’t until he moved to New York that his interest in Japanese culture became an “obsession.”

After trying his first sushi in 1978, he was hooked. He began studying the language and Japanese customs, and soon formed a small circle of friends in New York, who later connected Sexton to friends they had back home in Japan.

Like many Americans who venture abroad, he first worked as an English teacher at a Japanese middle school. He turned to baking as a means to unwind after a workday.

A mix of cookbooks and several rounds of trial and error later, he perfected his carrot cake recipe and started bringing the spiced treat to his friends’ parties. They convinced him to make it a business.

After Sexton taught for seven years, three of his friends gifted him $10,000 each, and a fourth found the building that would later house Kyle’s Good Finds. Sexton and his wife, Shimizu Hikage, have run the bakery since.

“I never thought it was anything special,” Sexton said. “They seem to think it’s something special, but I didn’t know what all the hoopla was about. Before I was on the internet, I was always in the Japanese press.”

Sexton married Hikage in 1986 and they have four children: Kyle II, Elena, Xavier, and Safia. Xavier Sexton joined the business three years ago. The 23-year-old assists Sexton, who intends to pass the business to his youngest child.

But a retirement doesn’t seem too appealing to the longtime baker. “It’s just what I love to do,” Sexton said. “The shop is my sanctuary.”

– The Philadelphia Inquirer

Community Vegan makes veganism accessible for all through familiar, savory bites

On the corner of East 11th and Lydia streets, the sweet aroma of Community Vegan’s savory bites draws onlookers and customers to the bustling food truck.

The micro-eatery has become a popular food spot in the East Austin Cultural District with dishes such as oyster mushroom wing baskets, beer-battered cauliflower chicken sandwiches, avocado bites and the truck's signature Vegan Lickin' Good Buckets.

Nearly every meal is crafted by co-owners and vegan cooks Marlon Rison and Ericka Dotson, who shape the restaurant’s flavorful dishes to satisfy cravings for nachos, chocolate milkshakes, southern fried chicken pieces and other popular items.

“It’s all about flavor, right? I know we’re bringing that to the block,” Rison said.

As the Community Vegan name spreads through the city's dining scene, Rison's face grows more familiar, too. Inspired by the logos of KFC, Wendys and other food chains, his radiant smile is at the center of the food truck's sign and its branded products. But beyond the logo, Rison's magnetic energy is the heart and soul of the East Austin operation that opened in September 2021. 

Along with its brunch and main menu items, Community Vegan also offers raw, wildcrafted sea moss packages from Dotson's company, Lott’s Herbs & Remedies; Dotson is a certified herbalist. Sea moss is a species of red algae that grows on coastlines across North America, the British Isles and continental Europe. Advocates say when it's consumed in supplement form, it can help improve heart and gut health and strengthen the immune system.

After seeing an advertisement for Community Vegan, North Austin resident Jai'Sun Alexander stopped by the food trailer in March and since has become a loyal customer because of the eatery's variety and Rison's personal touch.

"(Rison) does a really amazing job at engaging with all of his customers, whether they're first-timers, regulars or whoever," Alexander said. "He makes sure everybody's enjoying themselves or enjoying the food and enjoying the atmosphere. He does a really great job at making great food and making an even greater experience out of it."

Success is still a surprise for Rison. 

“We didn’t expect to create a product and service that could grow into this,” he said. “Like yo, let’s pay these bills and have some fun and be responsible. But fortunately, we’ve been able to do more than that.”

Despite the focus on vegan and herbal options, Rison said they are not trying to convert non-vegans to a meat-free lifestyle with Community Vegan. Only about a third of their customers are vegan, Rison said, and the goal is to broaden the minds of patrons by introducing a veggie-based substitute for the foods they already enjoy, including menu items such as Crab Cake Totchos, "I Used To Eat Fish" Filet Sandwich and Chilli Cheeze Fries.

"By no means are we ‘diet food’ and we don't even put it out there," Rison said. "For us, what we want to do is expose as many people as possible to vegetables, and if that means making it comfortable, we'll make it easier to digest."

Community Vegan co-owners wants to inspire others

Before opening Community Vegan, Rison was a radio host in Dallas and weighed upwards of 360 pounds. As a former powerlifter, he ate chicken, fish and turkey constantly throughout the week and consumed 350-400 grams of protein daily. He quit eating beef in 2004 and pork over 30 years ago, and he decided to make a complete switch to veganism after watching the documentary “What The Health” on Netflix in 2017. 

The film, which focuses on the role of food in health, inspired Rison to take his health into his own hands. He altered his diet – cutting out all meats and processed foods – and dropped 140 pounds in the process. 

Under the “Plantbased G” name, Rison started to share his health journey at speaking engagements and posted vegan recipes and cooking demos on his Instagram page. After seeing his audience grow on social media, Dotson encouraged Rison to write a digital cookbook filled with his top recipes.

In 2020, Rison released “The Quarantine 15,” an e-book filled with 15 (plus one bonus) vegan recipes curated by the Victoria-native.

Rison said he was driven to share his passion for plant-based foods and to encourage other people of color to pursue healthier diets, especially people susceptible to high cholesterol, heart disease and other serious health issues.

“We’ve got some of the worst health out of any of the groups that are out there, and it’s because of what we eat and we’re trying to change that tradition in terms of what we eat and how we eat it,” Rison said. “We want to make sure we give (patrons) options that are veggie-based and healthier for you, and hopefully, that will kind of change the way they approach food.”

Months after the release of the ebook, Dotson and Rison started thinking about opening their own restaurant.

Rethinking his life's path during the pandemic

While Rison enjoyed a career in radio, he said time spent in lockdown made him re-evaluate his life’s purpose. Instead of working for a corporate brand, he wanted to pursue something that added to his family’s legacy, and establishing a restaurant was at the top of his list. 

“For me, I said I have to be more responsible for taking care of myself, my family and my loved ones,” Rison said. “(Dotson) was still hitting me with the idea of the food truck thing, and then I said to myself, you know what, that might be the move for me to take control of my future, my destiny and build something that I can pass down to my kids and grandkids.”

Rison didn’t know whether it would be a traditional brick and mortar space or food trailer, and the only commercial dining experience he had before Community Vegan was as a cook at Popeyes at age 16. Dotson, a native Austinite, saw the potential in a mobile vegan restaurant in the central Texas city. 

The couple scoured the web and saw a listing on Craigslist for a 1973 Winnebago Chieftain in San Angelo. They drove three hours out to the seller, who was willing to lower the price of the rugged 27-foot-long RV once he heard their plans to open a restaurant.

They towed the RV to Austin and spent 10 months and thousands of dollars to gut the worn trailer and replace decades-old appliances. Once the kitchen and other items were installed, Rison and Dotson commissioned local artist Andrew Horner, known as APSE, of the ColorCartelto give the food truck its signature coat and began taking their first orders for food.

To find a home for Community Vegan, Rison and Dotson also reached out to Stuart King, president of King-Tears Mortuary on East 12th Street, who referred them to Austin Revitalization Authority President and CEO Gregory Smith. He directed the two co-owners to the Lydia food truck park.

"We knew we could thrive in the East Austin Cultural District while securing the presence of a Black business on the block," Rison said.

Sharing East Austin’s history, reclaiming the district’s influence

Dotson, the great-granddaughter of Ira Lott and Viola Madison Lott, who built a thriving lumber and housing business in the area, said there’s no better corner for the food truck.

Growing up in East Austin and Round Rock, Dotson said it was an area she used to speed past, as crime was an all too familiar occurrence during the 1970s and 1980s. But she said East Austin also was a community filled with Black and Latino-owned businesses and cultural happenings that reflect the area’s rich history. 

Over the decades, the character of East Austin has transformed dramatically as high dollar residential and commercial real estate companies razed old buildings, priced out longtime residents and crippled the traditionally Black community's past influence.

With Community Vegan’s placement, Dotson said she wants to reclaim the district’s cultural roots and remind folks of the area’s origins. 

“With us being planted here, we can share the story about what was here,” Dotson said. “At one time, it was a happy time. My mom would talk about the time there was a theater down here, and they would all take the bus down and go shopping and all sorts of things. But it’s turned into something very different. So, it’s time to turn over the lead, but with us included. It’s important our faces are here.”

Plans to open second food truck, vegan grocery store

After a year in business with the food truck, Dotson and Rison said the next step is to expand. The duo is working on putting together a second food truck in the fall that is drivable and can directly serve patrons in all corners of the city.

As far as big picture goals, Rison said he's thinking about building a Community Vegan grocery store somewhere in the East Austin Cultural District. That way, more people of color will have access to vegan ingredients and herbal supplies. 

Rison's hope is that Community Vegan becomes a national brand. But right now, he said his focus is to continue advocating for healthier lifestyles and continue putting smiles on the faces of the customers and community members who support the business. 

“We got to represent the block and say thank you,” Rison said. “This is our opportunity to say thank you every day. With every meal, we show our appreciation.”

— Austin American-Statesman