![]() Eager to try some of the restaurant’s cocktail concoctions, I ordered the Gold Rush, made with Maker’s Mark, lemon, honey, and bitters. If you’ve frequented the Mad Batter, you know you’re in good, gentle, and talented hands. We started at the expanded bar with bartender/alchemist/supreme mixologist Matt Reeves. Upon arrival, we were met by legendary maître d’ Richard, who manned the helm for decades at The Merion. We were both equally jazzed about being in the new Cricket Club universe and were confident that the experience would meet or exceed all the glowing reports posted on social media. On this my first visit, my dining companion was Sophie, a transplant from DC, and one of my favorite foodie friends. If you’ve followed Jon’s contributions to this magazine, you’d agree that his recipes are always interesting, creative, and yummy looking. Head Chef Jon Davies was hired early on, and we all knew the menu would be inventive and innovative. We had heard that the epically cool bar was removed, and that the familiar artwork was being restored, but the main aspect that Merion patrons were curious about was, of course, the menu. Certainly, the interior would be renovated, with the fixtures and décor replaced, refurbished, revamped, and revitalized. There was much curiosity amongst the townspeople and visitors as to what The Cricket Club would become.
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