Last week I had the much anticipated pleasure of visiting one of my favorite restaurants ever – The Big Easy Saloon of Paoli.  Owned by Restaurateur David Weinstein and his Partner and Executive Chef Dan Funk, The Big Easy Saloon will be celebrating their two year anniversary in October.  An ode to how time flies when you’re having fun.

          As new on the scene as they were at the time, The Big Easy Saloon was recipient of the “Best of the Main Line – Reader’s Choice Award” in July of 2007.  Never content to sit on his laurels, David says  “now we want to be the best restaurant on the Main Line for the rest of the time.”  Yeah I can totally see that one coming, who’s taste buds could possibly forget Chef Dan Funk; trained under New Orleans Chef John DeLuca who was trained by famed Chef Paul Prudhomme.  Lest I get carried away and forget to mention – Chef Funk will once again be spicing things up at Celebrity Kitchens in Wilmington Delaware this coming September and October.

           Recently The Big Easy Saloon has welcomed a new manager and assistant manager to lend a hand and they are once again taking reservations for lunch, dinner and yes even their above-and-beyond Sunday brunch.  Dan says “this place can fill up at anytime – you turn around and boom it’s full.”  Here’s some really big news; as of May of this year they’ve gone completely non-smoking.  David says it’s really been a positive thing and by mid-September there will be no smoking in any Pennsylvania restaurant, he says “it will be a level playing field, you can come back a hundred times and still have something different.” Chef Dan Funk added  “I want them coming here for the food.”  Somehow I don’t ever see that being an issue.  

          Their plans for the future include an on-site on catering facility with a second bar upstairs, and an outdoor patio dining which would be open to the restaurant on those rare occasions when a party wouldn’t be booked. Currently The Big Easy Saloon does lots of off premise catering and parties and as it stands now parties held at the restaurant are currently limited to the dining room which has seating for forty five.  The game plan is to have a room capable of seating one hundred partygoers and their new addition would make the restaurant two levels of New Orleans dining extravaganza.   

            The Big Easy Saloon’s spectacular menu keeps you coming back with Chef Funk’s fabulous staples like the Cherry Cola Baby Back Ribs, the out-of-this-world Voodoo Shrimp (yes  it’s plenty hot, don’t be a baby) and a goodly assortment of Po Boys, Gumbos, Jambalaya, Andouille Meatloaf Sandwiches, Pot Pies, Etoufee, blackened and vegetarian dishes and soups Lunch has really expanded with considerately quick service, perfect for the business lunch crowd and they recently got an award from Channel 10’s “Lori’s Lunchbox.”   

         Also this time around you’ll find lots of salads, lighter entrees and even half portions gracing the menu, “smaller portions and prices seem to be the trend” Chef Funk commented.  He also plans to add more local produce and organic offerings in the future.  Despite being the whirlwind that he is, Chef Funk has added two new Chefs to his kitchen, resulting in The Big Easy Saloon’s Sunday “South of the Border Night” and also some fantastic Asian-themed entrees; “there’s a lot of flavors coming out of the kitchen” he says.  Fear not oh diehards of spice – the mainstay will always be Nola.  Keep your eyes peeled for an upcoming New Orleans style tapas style menu.

          Sunday Piano Brunch at The Big Easy Saloon has also expanded with extended lunch items like salads, sandwiches and appetizers to complement the Andouille Sausage Gravy, Kaptain Krunch Chicken Fingers with vanilla sauce and White Chocolate Peach Pancakes. “Good memory” Chef Funk commented as I ticked off my list of brunch favorites.  I looked at him like he was crazy – how could I forget?  In fact that incredible brunch just got The Big Easy Saloon on the cover of Trend Magazine.  Sunday evenings features all-you-can-eat pasta and Monday night is all-you-can-eat Prime Rib; think you have a big appetite?  Cuts go by King, Queen and the intimidating Big Easy cut; aptly summed up by a patron as “so big everything else comes on a different plate.”

         Ever mindful of what people want – for the upcoming football season The Big Easy Saloon will be tantalizing patrons of their undeniably cool red zodiac bar with assorted beer promotions complemented by hand-carved roast pork and beef sandwiches.  For those of you who love a really good glass of wine The Big Easy Saloon is pleased to announce an upgraded wine list where nearly everything can be ordered by the bottle.  Also new is a frozen drink machine and special Martini Menu.  I was trying to avert my gaze from the pineapple infused vodka, it was kind of early in the day.       

          For that sweet tooth to celebrate a win or soften a setback, desserts include Mississippi Mud Pie, Bananas Foster, Key Lime and Banana Cream pies and even gourmet cupcake which have gone over supremely well.  Do not miss the new Jack Daniels Chocolate Gelato; “it is insanity” David says, “everybody that tastes it goes nuts.”

           On the music front The Big Easy Saloon always has some seriously good musicians booked;  people tend to make their own dance floor and you’ll always find a good diverse crowd – as David puts it “you can find just about anybody here.”  Nightly music features live Jazz, Rhythm and Blues with no cover, ever.  Music starts 6:30-7pm Sunday (open mike night) thru Thursday, 8-midnite Friday & Saturday.  The Kitchen stays open until 11pm on weekends and until 10-10:30 pm on weekdays. 

          I couldn’t resist asking David and Chef Funk what gives them their uncanny ability to continually improve, David paused for a moment and asked “why does somebody have rhythm and somebody else doesn’t?”  It’s hard to narrow it down to one factor when you’re dealing with a veritable sea of creative talent.  One thing he can say for sure is “you get a good bang for your buck.”