Chef Alison Barshak opened Alison at Blue Bell, a sophisticated suburban Philadelphia BYOB, in May 2003. She prepares contemporary American cuisine with Mediterranean, Southwestern and Asian influences, with an emphasis on seafood. Barshak interacts with customers, from the open kitchen and by walking around the cozy 65-seat restaurant and in warm weather 20-seat patio, making it a personal experience for the chef and her diners.

Alison at Blue Bell met almost immediate success, receiving Philadelphia Inquirer Craig LaBan’s hard-to-earn three “bell”(excellent) rating. He calls her “Philly’s kitchen-diva-turned-New Yorker” and dubbed her cuisine “stylish personal fare that opts for substance over flash…her best performance yet.” Philadelphia Magazine’s Maria Gallagher raved about the bistro, saying Barshak “is cooking with exciting spontaneity.” Philadelphia Magazine named Alison at Blue Bell the “Best New Suburban Restaurant.” During its first year, Alison at Blue Bell has drawn notice from such national publications as the Wall Street Journal and Wine Spectator.

Barshak earned a national reputation as the debut chef at Striped Bass the year it was awarded Esquire’s coveted title “the best new restaurant in the country.” Since then she has been invited to cook at the James Beard House, has been featured in PBS’ “Rising Star Chef” series and been covered in dozens of national publications including the New York Times, USA Today, Bon Appetit, Gourmet, Travel & Leisure, Nation’s Restaurant News and Food Arts.

One of the astonishing things about Barshak’s culinary acumen is that she is largely self-taught. She has excelled in the culinary arts based on hard work, extensive traveling, veracious reading about business, food, lifestyle and fashion, and sheer talent. Throughout her career, Barshak has traveled extensively bringing home ideas about ingredients and preparations from Asia, Mexico, the Middle East, France, Spain, South America, Greece and throughout the United States, especially the Southwest.

A native of Lafayette Hill in suburban Philadelphia, Barshak began her career after attending Boston University. She worked her way up through the ranks of the kitchens at Rollers Restaurant & Market in Chestnut Hill, PA and Apropos Restaurant in Center City (downtown) Philadelphia. She was executive chef at Central Bar & Grille, in Bryn Mawr, PA, when the owners of Striped Bass approached her and wooed her to their soon-to-open, seafood restaurant. It was then that Barshak got her only formal culinary training – a 3-day seafood preparation course at the Culinary Institute of America. While there she learned about buying, storing and preparing fish and became even more of a stickler for the freshness of ingredients.

After achieving national recognition at Striped Bass, Barshak opened her own Center City Philadelphia restaurant, Venus and the Cowboy. She then moved to New York City, serving as executive chef at Maritime Restaurant in the Rockefeller Center.

Barshak’s hometown fans were delighted when the striking, red-headed chef opened Alison Café in Cedars, PA (suburban Philadelphia). The tiny Cafe had mostly outdoor seatingand a miniscule kitchen. Due to her fans’ enthusiasm, Barshak quickly outgrew the Cedars space and opened Alison at Blue Bell. The larger restaurant allows for year-round comfort for guests with 60 seats in the dining room and 5 seats at the food counter/waiting area overlooking the open kitchen. The larger kitchen has room for a wood-burning grill, an espresso and cappuccino machine and, though unusual for a still small restaurant, a pastry chef.

She has residences in both New York City and Blue Bell, PA.

Alison at Blue Bell, a cash/check-only, BYOB with a menu that changes twice daily, is located at 721 Skippack Pike, Blue Bell, PA. 215/641-2660. Reservations highly recommended. Please visit http://www.alisonatbluebell.com

Chef Barshak Tips and Techniques.

Photos courtesy of Courtney Grant Winston.