Valley Green Inn
Written by: Lily Cope
Set against the stunning backdrop of the Wissahickon Valley in Chestnut Hill, Philadelphia, the Valley Green Inn is a charming place that combines history, natural beauty, and exceptional cuisine. With more than 200 years of history, the Inn stands as a treasured landmark, offering guests a unique blend of rustic charm and culinary sophistication.
Owned for 25 years by former chef Jack Ott, the Valley Green Inn has thrived under his leadership, maintaining its historic significance while evolving into a popular destination for locals and visitors alike. The restaurant’s team includes Executive Chef Michael Jamison, who brings over two decades of culinary expertise, and Catering Manager Amber Atkinson, who ensures every event is executed flawlessly. Together, they create an experience that is as memorable as it is fun.
Historical Setting
The Valley Green Inn is more than just a restaurant; it’s a quiet escape from the city. Nestled along the Wissahickon Creek, diners are greeted with views of ducks gliding along the water and lush, tree-lined grounds. Whether you’re enjoying a romantic dinner, hosting a family gathering, or celebrating a wedding, the atmosphere at the Inn is unmatched. “Guests often say it feels like entering a different world,” said Chef Jamison.
Seafood at the Heart of the Menu
Seafood plays a big role at Valley Green Inn, with dishes highlighting the freshest, highest quality ingredients sourced from Samuels Seafood. Featured menu items include:
• Hot Yellowfin Tuna with sriracha aioli, crispy wonton, snow pea shoots, scallions, and wasabi gastrique.
• Lobster Bisque paired with grilled shrimp, tarragon, and cognac-crème fraiche.
• Lobster Pasta featuring angel hair, vodka sauce, desert greens, heirloom tomatoes, and goat cheese.
• Salmon Imperial, crab-crusted Scottish salmon served with garlic mashed potatoes, asparagus, Meyer lemon, and basil.
• Surf & Turf, with filet mignon, jumbo shrimp, lobster butter, horseradish aioli, mashed potatoes, sweet potato wedges, and crispy onions.
• Brandy-Crusted Chilean Sea Bass served with wild rice, roasted vegetables, and sesame ginger glaze.
• Jumbo Lump Crab Cakes, served with avocado tomato salad, chipotle aioli, grilled lemon, and a crispy tortilla.
Venue for Weddings and Private Events
Under the direction of Amber Atkinson, the Valley Green Inn is also a premier venue for weddings, private parties, and other special events. The banquet area, with its stunning views of the Wissahickon Creek, provides a great venue for gatherings of all sizes. “From intimate family celebrations to large weddings, we pride ourselves on creating personalized experiences that our guests will treasure for years,” said Atkinson.
Weekly specials, including a seasonal dessert menu featuring highlights like homemade pumpkin cheesecake with gingerbread crust, keep the offerings fresh and exciting.
A Legacy of Care and Beauty
“Jack and I see ourselves as caretakers of the Inn,” said Chef Jamison. “We are preserving a piece of history while serving exceptional food in a tranquil setting. It is a place for families, locals, and visitors to enjoy a break from everyday life.”
Upcoming Events
With the holiday season upon us, Valley Green Inn will feature special Christmas Eve and New Year’s Eve (closed Christmas Day) menus, demonstrating their dedication to creating memorable dining experiences.
Booking and Communications
Reservations are recommended, especially for special events. For updates, specials, and more, follow Valley Green Inn on social media.
Whether for casual dining, a historic celebration, or a place to relax, the Valley Green Inn offers a unique experience where history, nature, and culinary beauty meet.
