The Iron Eagle to become Coatesville’s newest restaurant

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The future site of The Iron Eagle

Final development work for Coatesville’s newest restaurant, The Iron Eagle on Lincoln, is underway, with a grand opening anticipated this April. The restaurant is housed in the beautifully renovated former Coatesville Cultural Society Building in the heart of the City at 143 East Lincoln Highway.

“As the restaurant scene in Coatesville begins to take shape, we are eager to open our doors to provide residents and visitors with a fresh dining and gathering destination,” says Jim Depetris, Managing Partner, DEPG Development, owners and developers of the property. The building is part of the mixed-use Coatesville Gateway Development Project, situated at the intersection of First Avenue and East Lincoln Highway, owned by DEPG.

The space has undergone an impressive renovation that includes a full commercial kitchen, seating for 32 guests, and a fully stocked stylish bar area with seating for an additional 10 guests. In warm weather, alfresco dining options will more than double the seating capacity with patrons seated under the covered patio or enjoying the vibrant atmosphere that evokes a European sidewalk café, and six curbside tables along East Lincoln Highway for alfresco dining are planned. The restaurant will open initially with dinner service.

“We are pleased to welcome restaurant Manager Sean Connolly and Chef Cameron Hugendubler, who bring a wealth of experience to help shape the restaurant’s character,” says Depetris.

“As restaurateurs, we don’t get a second chance to make a first great impression, so we intend to hit the mark on every aspect when we open,” says Connolly, who moved to suburban Philadelphia after owning and operating restaurants in Manhattan for nearly 30 years. “From the impression our décor makes, to the smiles on our staff members’ faces, every detail matters. Ultimately, it comes down to the menu, and to the food we serve.”

Chef Hugendubler shares Connolly’s commitment to excellence. An experienced chef who studied at the Culinary Institute of America, Hugendubler has been putting the finishing touches on the menu. “I’m excited to introduce new taste experiences like Buffalo-tossed fried Brussels sprouts with blue cheese, and braised short ribs in wontons as well as traditional hometown favorites,” he says. “We intend to keep the menu fresh and seasonal and work with as many local vendors as possible.”

Other staff members are from Coatesville and the surrounding area. Hiring is currently underway for a few remaining positions. Restaurant inquiries can be made at 610-400-4407.

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