By Tami Seymour
Restaurateur and Season 9 Food Network Star competitor Chad Rosenthal is set to open his new restaurant, The Lucky Well, on September 23. Located in Ambler on East Butler Avenue, it’s looking to be one of the hottest restaurants in the ‘burbs. It’s a BBQ restaurant heart, but Rosenthal has an expanded menu that will include comfort foods and a Southern-style brunch on Sundays, not to mention his top-shelf whiskey collection and craft beers.
A few weeks back, I was invited to The Lucky Well to meet Chad and attend their first taste. I must admit that I am a vegetarian, and being a vegetarian at a primarily BBQ tasting can be a little tricky. Luckily, I have many friends who consider themselves “BBQ tasting experts” so it was easy to enlist someone to head to The Lucky Well with me, and a great way to get another perspective on the restaurant. Everyone had a fantastic time—the food was delicious, the space was inspiring and it was great to learn a bit about Chad and his love of BBQ and whiskey—I am definitely looking forward to the opening and will be back with more friends in tow.
Chestnut Hill Dish: Can you tell us a little bit about The Lucky Well and where the idea comes from?
Chad Rosenthal: The Lucky Well is my dream restaurant being brought to life—taking my love of BBQ and combining it with a full a la carte menu and whiskey bar.
What has drawn you to the Ambler location?
I’m from this area, went to school in Ohio, lived in Center City for awhile and returned to this area. Ambler is turning into a great restaurant town and continues to be on the up and up! I live here, play here and I couldn’t think of a better place to open The Lucky Well.
How did you get your start in the food industry and your love of/skill with BBQ?
My first restaurant job was at school in Columbus, Ohio, but I started to cook at a very young age. I fell in love with BBQ about 10 years ago and developed recipes in my backyard.
In another article you described yourself as a cook, not a chef. Can you explain?
I’m a self-taught cook—I learn by experimenting, and I usually screw two things up before I get one right, but eventually I get it right!
What is your BBQ style, technique, equipment?
I use several different styles and techniques, but I tend to favor the Memphis style, which means using dry rubs on the protein prior to the smoking process and prior to serving. Meats are served dry and can be sauced later or by the guest. I use a Southern Pride smoker with hickory wood smoke.
The Southern Steamers (littleneck clams, corn and ham hocks with toast) were really delicious and the most distinctive dish at the tasting. How did you develop that recipe and do you plan to have any other seafood on the menu?
The Southern Steamers were added as an appetizer after Chef Scott Morizon and I developed the smoked clambake recipe, which will also be on the menu at The Lucky Well, along with other seafood options as well.
On your Facebook page you have a recipe for a really delicious-looking grilled veggie sandwich. Being a BBQ restaurant, can a vegetarian enjoy a full meal at The Lucky Well?
Yes, that recipe was from a sandwich I created on Food Network Star, the Fourth of July live episode, which we will recreate on The Lucky Well menu using portobellos, zucchini and homemade pimento cheese. We will also have other vegetarian and vegan options on the menu.
Why whiskey? Do you have anything special planned for the restaurant around whiskey? Do you cook a lot with whiskey?
I personally favor whiskey, bourbons, ryes, scotches, etc. I like to drink them, brush my teeth with them and cook with them.
What is your vision for the restaurant? Bar scene, music, young crowd, families?
My vision will always start with the food and circle around the food, and that will then drive our bar scene. We will be the newest, hottest spot to hang out and be seen in Ambler. We will have a kids’ menu, a Southern brunch on Sunday and be a venue for live music acts, six months down the road.
How has being on the Food Network Star influenced you as a chef and has it changed your vision of the restaurant?
It hasn’t changed my vision one bit, but I did learn a lot from the mentors and my fellow cast mates. I spent seven weeks living with James Beard nominees, Food and Wine Best New Chefs, Iron Chefs, etc., and I learned a lot!
Everything about The Lucky Well is so inviting and comfortable—the reclaimed wood tables, photography, lighting, the long bar, the mantle with stacked logs. Can you tell us about the decor and layout?
You said it yourself: inviting and comfortable is exactly what I was going for. Some of the black and white photos are my photos from Memphis (my favorite BBQ spot). I worked with an amazing designer, Whitney Cutler of Morrison Fairfax Interiors and she nailed it.
The Lucky Well opens on September 23rd. You can find The Lucky Well at 111 Butler Ave, Ambler, Pa 19002. Call (215) 646-4242 for reservations or book online at Open Table. Follow them on Facebook, Instagram and Twitter.
Photo credits: Tami Seymour.
