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By GRETCHEN METZ , Staff Writer06/07/2003SADSBURY -- Nineteenth-century presidents Grover Cleveland and Benjamin Harrison stayed there but they probably would not recognize the Stottsville Inn now. New general manager Colleen Modugno oversaw restorations that lasted from August until early this year. The inn in its country manor setting reopened April 15. The circa 1740 inn on Strasburg Road in Pomeroy was purchased by Ray Carr of Chester Springs in 1985. Previously, Carr designed and developed Duling-Kurtz House, the Kennedy-Supplee Restaurant, R.H.Carr’s and the Vicker’s Tavern as well as four Holiday Inns and a Hampton Inn. Before the Stottsville Inn, Modugno of West Chester ran her own wholesale bakery, the Busy Bee, on Union Street. Carr bought out the bakery business, now operating as part of the restaurant, and hired Modugno to manage the entire operation, she said. "It’s like Christmas every day here," Modugno said. "I’ve fallen in love with it." Modugno said the inn has been "transformed" with new plumbing, heating, ventilating and air condition systems. On the cost of the renovations and restorations, "I wouldn’t want to guess,"Modugno said. The Stottsville Inn is listed on the National Register of Historic Places. The original inn was a log cabin built by Thomas Trueman. Trueman’s Inn was replaced with a frame tavern by David Stotts and became the Stottsville Hotel. Modugno said the biggest challenge is not the inn’s rural location between routes 30, 10 and 82 in western Chester County, but getting the word out the restaurant is open again. Over the years, the inn was open and closed under several different managements, she acknowledged. To market the business, Modugno said she and some of the inn’s other 20 employees went door-to-door delivering 300 invitations to the restaurant’s grand opening. The inn also has taken out newspaper advertisements and hired a local advertising agency. Stottsville’s restaurant features continental cuisine with a regional fare with such menu regulars as "It’s Not Your Mother’s Meatloaf," "Pork Porterhouse" and "Crabby Crabcakes." "We’re not trying to be Tavern on the Green," Modugno said, referring to an upscale New York City restaurant. The inn has two dinning rooms, the Pomeroy and the Unionville, and the Busy Bee Pub, which has a separate menu. Together, they provide seating for 120. The inn is open for lunch and dinner Tuesday through Friday. Only dinner is served Saturday. Sunday brunch and dinner is served. Modugno said the inn is adding a brick patio and hopes to be able to add breakfast to its offerings. "We’re seriously kicking the idea around," Modugno said. The inn’s second- and third-floor bedrooms are getting their share of guests, including a couple from Texas and last weekend, a couple from Washington state "We’re a bed and breakfast, too," Modugno said. "We’re not just a restaurant and pub." İDaily Local News 2003 |
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