Valley Green Inn
By: Lily Cope
Set against the stunning backdrop of the Wissahickon Valley in Chestnut Hill, Philadelphia, Valley Green Inn is an enchanting destination that combines history, natural beauty, and exceptional dining. With over 200 years of history, the Inn stands as a cherished landmark, offering visitors a unique blend of rustic charm and modern culinary excellence.
Owned for 25 years by Jack Ott, a one-time chef there, Valley Green Inn has thrived under his stewardship, preserving its historic significance while evolving into a beloved spot 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 flawlessly executed. Together, they create an experience that is as memorable as it is delicious.
A Historic Setting
Valley Green Inn is more than a restaurant; it’s a serene escape from the city. Nestled along the Wissahickon Creek, diners are greeted with views of ducks gliding on the water and lush, tree-lined surroundings. Whether enjoying a romantic dinner, hosting a family gathering, or celebrating a wedding, the Inn’s atmosphere is unmatched. “Guests often say it feels like stepping into a different world,” says Chef Jamison.
Seafood at the Heart of the Menu
Seafood plays a large role at Valley Green Inn, with dishes that highlight the freshest, highest-quality ingredients sourced from Samuels Seafood. Standout menu items include:
• Seared Yellowfin Tuna with sriracha aioli, crispy wonton, snow pea shoots, scallions, and wasabi gastrique.
• Lobster Bisque paired with poached shrimp, tarragon, and cognac-crème fraiche.
• Lobster Pasta featuring angel hair, vodka sauce, asparagus, heirloom tomatoes, and goat cheese.
• Salmon Imperial, a crab-crusted Scottish salmon served with garlic mashed potatoes, asparagus, Meyer lemon, and basil.
• Surf & Turf, with filet medallions, jumbo shrimp, lobster butter, horseradish aioli, mashed potatoes, asparagus, and crispy onion.
• Brandy-Crusted Chilean Sea Bass paired with wild rice, a vegetable stir fry, and sesame ginger glaze.
• Jumbo Lump Crab Cakes, served with an avocado tomato salad, chipotle aioli, grilled lemon, and crispy tortilla.
A Destination for Weddings and Private Events
Under the guidance of Amber Atkinson, 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 an idyllic setting for gatherings of all sizes. “From intimate family celebrations to grand weddings, we pride ourselves on creating personalized experiences that our guests will treasure for years,” says Atkinson.
Weekly specials, including a seasonal dessert menu featuring highlights like homemade pumpkin cheesecake with a gingerbread crust, keep the offerings fresh and exciting.
A Legacy of Care and Excellence
“Jack and I see ourselves as caretakers of the Inn,” Chef Jamison says. “We’re preserving a slice of history while offering exceptional food in a serene environment. It’s a place for families, locals, and visitors to enjoy a respite from the hustle of everyday life.”
Upcoming Events
As the holiday season is upon us, Valley Green Inn will feature special menus for Christmas Eve and New Year’s Eve (closed Christmas Day), showcasing their dedication to creating memorable dining experiences.
Reservations and Social Media
Reservations are recommended, especially for special events. For updates, specials, and more, follow Valley Green Inn on social media.
Whether it’s for a casual meal, a milestone celebration, or a serene retreat, Valley Green Inn offers a unique experience where history, nature, and culinary excellence converge.
