The Goat’s Beard to Go Before Whitemarsh Township Board Possibly Next Month 

If approved, the team hopes to open their Spring Mill Creative Campus outpost mid-2023.
The Goat’s Beard to Go Before Whitemarsh Township Board Possibly Next Month
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According to documents filed with the Whitemarsh Township Planning and Zoning Department last Wednesday, Nov 2, Philly-based restaurant The Goat’s Beard is looking to take up residence in Conshohocken’s Spring Mill Creative Campus, located at 555 E North Ln, which would include an outdoor seating area – the cause of the land development waiver filed by Spring Mill’s owner, Alliance HP.

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Managing partner with the restaurant, Sean Coyle, tells What Now Philadelphia that he “believes” the team will have their hearing next month. If approved, The Goat’s Beard hopes to be open around mid-2023.

“We’re looking forward to coming to the Conshohocken community,” says Coyle. “The partnership we have with Alliance is one that we’ve been looking to do for quite some time, and it seems like it’s moving in the right direction.” 

News of the proposed development was first reported by local media outlet, More Than the Curve.

Placing community at the heart of everything it does, The Goat’s Beard serves up “inventive, fresh plates rooted in traditional American cuisine,” and food that’s “familiar and approachable while remaining bold, exciting, and different,” according to the restaurant’s website

Likewise, the kitchen “communicate[s] with all of our purveyors often, seeking advice on locally grown produce that allows us to change our menu seasonally and offer the best ingredients out there.”

That menu currently includes a slate of Detroit-style pizzas, complemented by mains such as Steak Mac & Cheese, Thai Vegetable Curry, Double Cut Pork Chop, and the house TGB Smash Burger.

The Goat’s Beard currently operates two locations in the Philadelphia region, including Manayunk and Wayne.

Drew Pittock

Drew Pittock is a freelance writer from Los Angeles, CA. He’s covered music, culture, and plant-based cuisine for various media outlets from Beijing to Tallinn and beyond. He currently lives in El Paso, TX with his wife and their cat.
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