Oldestone Debuts in 1872 Old Stone Church in New Hope’s Former Marsha Brown’s

-Courtesy of Aversa PR & Events

New Hope and Bucks County welcome a brand new restaurant and world-class dining destination to the already red-hot and fast growing dining scene. Oldestone will feature New American Cuisine, with a selection of creole dishes that were made famous by Marsha Brown’s. Oldestone provides an elegant steak and seafood cuisine – along with a touch of the traditional creole dishes of the previous establishment – where patrons can enjoy fine dining and celebrate special occasions. Oldestone will also present a relaxed spot for people to order cocktails and listen to live jazz music 7 days a week.. Overall, Oldestone sees itself as a small part in all that New Hope has to offer for destination dining attracting diners, foodies, neighbors, tourists and visitors from New Hope, Bucks County, the Philadelphia region, the tri-state region, East Coast and beyond.

Oldestone is proud to introduce Executive Chef Seth Wheeler, who leads the culinary team for the New American cuisine and collection of Marsha Brown’s greatest hits. Wheeler is a passionate culinary artist with more than 20 years experience in high-end commercial kitchens.  His training is in classic French, Italian, and Mediterranean cuisine as well as modernist techniques.  His experience runs deep, with time spent as a  butcher, line cook, saucier, tournant, production chef , sous chef and partner in high volume New York  and New Jersey hotels, private clubs, and restaurants. In addition, as a chef, Wheeler has provided a la carte service for events and banquet ranging from 50 to 1000 person events.

Wheeler was born and raised in Brookly, New York. He started his career as a butcher’s assistant at Landy’s – a famous brooklyn butcher shop at age 16.  He then owned a charcuterie shop in Beacon, New York for several years.  For the past two decades, worked in fine dining restaurants around the NYC area.

Wheeler was selected after multiple auditions, The owners selected him from a variety of candidates for his unique take on this type of cuisine, and his ambition, passion and vision for the future of Oldestone.

Wheeler leads the culinary staff to execute his vision for the high-end steakhouse and New American restaurant. The menu features scratch cooking, with sourcing that includes farm fresh and local ingredients. The menu and kitchen have a selection of vegan, gluten free and vegetarian offerings.

Chef’s menu features a wide selection and large opening menu, that includes appetizers and starters, raw bar selections, soups, salads, entrees, steaks, sides and a wide selection of desserts. Chef’s favorite dishes include fresh gravlax with cucumber radish salad and sauce grabish, pan seared scallops with coconut lime rice, romanesco broccoli and a chermoula sauce, and bacon wrapped prawns with thai basil, ginger and hoisin almond sauce. Chef also suggests the deep fried meyer lemon rings with raspberry tomato emulsion, as his play and twist on classic steakhouse onion rings.

Oldestone’s menu also features signature dishes from Marsha Brown’s, as the owners purchased her recipe collection to honor her legacy with the world-famous dishes that bring patrons from New York City, DC, the East and West Coast, and even diners from overseas. The creole dishes on the starting menu include the Jambalaya, Lollipop Lamb Chops and the ever-popular Eggplant Ophelia.

Menu highlights include:
RAW BAR (all Market Price)
Seasonal Oysters
Little Neck Clams on the half shell
Stone Crab Claws
Jumbo Shrimp
King Crab Claws

Oldestone Grande Plateaux – A combination of Oysters, Clams, King Crab Legs, Jumbo Shrimp, Stone Crab Claws, Octopus salad, Gravlax, and Smoked Muddled Whitefish served over crushed ice (serves 4 to 6)

Corned Beef Short Ribs with Brussels Sprouts slaw and Guinness mustard – $18
Bacon Wrapped Prawns with a Thai basil, ginger, and hoisin almond sauce – $26
Fresh Vodka-cured Gravlax with cucumber, upon a radish salad and sauce gribiche – $22
Lollipop Lamb Chops with fresh mint yogurt and shepherd’s salad – $20
Rabbit Confit with a corniche and chili cranberry sauce – $18

Traditional Lobster and Shrimp Bisque with a kick of cayenne pepper and baptized with sherry – $16
Savory French Onion Soup – $13

Red Gem Lettuce – with charred white asparagus, heirloom tomatoes, pancetta, ricotta salata, and a white balsamic vinaigrette – $17

Iceberg Wedge – with crispy pickled onions, candied bacon, blistered tomato, apple cider gastrique, and a gorgonzola spuma – $16

Classic Caesar Salad – with chopped romaine lettuce, shaved parmesan, and garlic croutons – $15

Char Siu Chicken with Asian noodle salad, daikon and pickled carrots – $28
Seared Grouper with Persian vegetables and a saffron fennel cream – $34
Day Boat Scallops with coconut rice, romanesco, and a red chermoula sauce – $49
Creole-style Jambalaya with crabmeat, shrimp, duck, and andouille sausage in a dark roux, blended with peppers, onions, and rice – $33
Eggplant Ophelia shrimp and crabmeat casserole, topped with grilled eggplant, and baked golden brown. Garnished with creole butter sauce. – $33
Vegetarian Quinoa Stuffed Acorn Squash with dried cranberries, pepitas, green onions, and feta cheese – $23

Steak (a la carte):
Filet Mignon (8 ounces) – Elite Prime – $54
Bone-In Filet Mignon (10 ounces) – Elite Prime – $62
Bone-In Cowboy Ribeye (24 ounces) – Elite Prime 45 Day Dry-Aged – $98
Porterhouse for Two (46 ounces)  – Elite Prime 45 Day Dry-Aged – $186
Long Bone Duroc Pork Chop (16 ounces)  – $38

German Rye Bread Dumplings with small batch mustard – $9
Deep Fried Meyer Lemon Rings with raspberry tomato emulsion – $13
Olde Fashioned Onion Rings – $13
Fermented Honey and Lime Glazed Baby Carrots – $11
Garlic Chili Broccolini – $11
Twice-Baked Potato – $11
Sweet and Creamy Parsnip and Vanilla Fusion – $16
Greek Fries drizzled with olive oil and feta cheese – $13

Oldestone’s bar program features elevated prohibition and speakeasy style speciality cocktails (i.e. The White Lady, Bees Knees, Old Fashioned, Manhattan, Gin Rickey etc.) in a unique and authentic setting. The vision for the drink program is led by Bar Manager Karl Hoffman. His vision is to create an elevated speakeasy/prohibition style cocktail menu that pay tribute to the classics of that time as well as putting a modern delicious spin on them.

The wine program is still evolving, but it will include many staples from the previous restaurant as well as many new high end bottles that were not previously offered. There will be a wines by the glass list, a reserve wines by the glass list, and a bottle program. For opening, there will be many limited-time exclusive rare gems brought up from the wine cellar from Marsha Brown’s. Later in the year, Oldestone will also add additional bottles and expand the wine program. Wines of note to start include: Opus One, Caymus, Phelps Insignia, Plumpjack. Wines by the glass list will range $10- $20, with reserve wines by the glass list $20 – $35. Selections will include Chardonnay, Pinot Grigio, Pinot Noir, Red Zinfandel, Merlot, Tempranillo, Red Blend, Malbec, Cabernet Sauvignon, Chianti, Bordeaux, Petite Syrah, Rose, Sauvignon Blanc, White blend, Riesling, White Blend, Moscato, and Super Tuscan.

For beer selections, all beer is by the bottle or can, with national favorites and local craft beers.

All cocktails are made by the expert staff, made-to-order, never batched, and using the freshest of ingredients. Stand-outs include:

The Stone Witch: Cin, Lychee Puree, White Cranberry, and Lemon juice garnished with a finely sliced jalapeno pepper.

The Noire Manhattan: Rye, Carpano Antica Formula, Vigo Amaro, Chocolate & Orange bitters.

The Art Deco-tini: Vodka, Pear Puree, Guava Puree, white cranberry, Grand Marnier, and Limoncello.

The Violet Femme: Gin, club soda, St. Germaine, and a side of lime juice for a revelation.

The Gaspar: Templeton Rye, Fig & Madagascar vanilla syrup, orange bitters, and a splash of club soda served smoking with cherrywood.

Bee-kind, Rewind: Gin, lemon juice, and honey syrup.

One in a Melon Spiced mojito: Spiced rum, mint, lime juice, black tea, St. Germaine, and frozen watermelon cubes.

The Passionette: Hennessey, lemon juice, passionfruit syrup, and champagne.

The Sour Angel: Angel’s Envy, Rosemary syrup, lemon juice, and orange bitters.

The New Hope Sazerac: Templeton Rye, Courvoisier, cracked black pepper syrup, and an Absinthe rinse.

The Thin mint: Chocolate liquor, Stateside vodka, Bailey’s, and mint syrup rimmed with crushed mint cookies.

The bar program will feature a wide selection of brands, with highlights that include Sagamore Double Oak Rye, High West Rye,  High West Rendezvous, Noble Oak Bourbon, Widow Jane Bourbon, Tears of LLorona tequila, Louis XIII, and Hennessey Paradis. The bar program will also feature a smoke gun for the smoked Old Fashioned, Butterfly Pea Powder for a color changing Gin Rickey, custom simple syrups, unique and exotic fruit purees. 

For beverage service, there are two bars – with a main bar given a complete makeover on the first floor, and an elevated and “inverted” speakeasy on the third level, that is open and looks out over the grand dining room. While most speakeasys are located underground, this speakeasy offers a hidden private and intimate space more than 15 feet above the dining room, accessed by the gorgeous gold railings with ornate trim. High from above, guests and patrons will enjoy cocktails from the jazz age bar, in lush loungers, while enjoying live jazz from the speakeasy style and size stage, with the brilliant colors up close and personal from the stained glass windows next to them. Patrons will sip their cocktails, tap their toes, and overlook all happening below them, while remaining nestled and tucked away from the main action on the dining floor.

MUSIC- Look for live jazz and musical entertainment seven days a week.

SPECIAL EVENTS- Oldestone is available for special events, catering and private parties – with spaces that include the main bar, main bar lounge, first floor private dining room, main dining room and the balcony speakeasy. The main dining room can also be subdivided for larger groups. For special event and large group inquiries, please contact General Manager John Madeley at:

VIBES- Oldestone and the former 1872 old stone church provide some of the most interesting and unique vibes for any restaurant in the Philadelphia and tri-state region and well beyond. 
Oldestone co-owner/partner Gaspar Ferrara led the interior design team that included the talents of Blue Raven Entertainment. The owners set out to make small but very impactful and noticeable changes to the very unique space. Those changes have set a new tone and vibe for the restaurant from top to bottom and raised the decor level even higher from the standard it was before. The stand-out in the former church continues to be the ‘Redemption” mural by Valerie Belikin – the historic mural remains a focal point in the dining room that stands at 30 feet tall and is visible from every single table.

For the new restaurant Oldestone, the new owners have given the property a refresh from top to bottom. The 9,000 square foot space features two floors plus a loft level. Look for a main square bar (downstairs) nearly 20 feet long that seats 24 people, and the upstairs new 12 feet bar that seats six that was added to the loft for a special lounge – this bar was an authentic bar from Vermont that dates back to the 1920s with stained glass and lights in back. The new owners added an intimate stage on the loft level as well. Other decor and vibes include 1950s art deco stylings, unique design elements including chandeliers seen in the Keanu Reeves movie John Wick 3, church stained glass windows, original church pews and a church pulpit, the 30 foot tall mural called Redemption, and more. 

For decor highlights, the new main bar man bar was custom designed and hand-crafted Julius Maurer Welding.  He is also the craftsman who created the original railing from the main dining room that leads to the upstairs jazz lounge.  A painting that pays tribute to all of  his beautiful metalwork, called Blessed Saint Julez,” is featured on the wall near the stairs. The main bar also featured hand-tiled mosaic on the original main floor (near the bar) pays tribute to the original Marsha Brown theme. 

For layout and seating counts, the first floor dining room, bar and lounge seats 111 people total, the second floor dining room seats 106 people, and the third level loft lounge with bar seats 36.

The iconic Old Stone Church of New Hope will be celebrating its 150th Birthday next year. Originally constructed in 1872, our establishment highlights many of the original features of the building, including the ringing of steeple bells on the quarter hour. 

The beautiful upstairs bar is a reclaimed, original piece from 1920.  It was salvaged  from a Vermont pub and brought back to life at Oldestone.

Oldestone is owned and operated by four partners, including restaurant veterans from New Hope. The new owners purchased the property and the recipe collection directly. The four owners currently have relationships from their sister property down the road in New Hope at GreenHouse restaurant.

WIlfer Naranjo (co-owner of GreenHouse)
Michael Sklar (co-owner of GreenHouse)
Gaspar Ferrara (landlord of GreenHouse building)
Vincent Ferrara (landlord of GreenHouse building)

Naranjo and Sklar, as owners of Greenhouse New Hope, understood that opening a  high-end steak house in New Hope would be something that the community would be excited about. They are excited to take on the larger project with support form their GreenHouse landlords and dear friends. Together, this will be the largest restaurant project for all involved.

For the new restaurant, look for Executive Chef Seth Wheeler leading the culinary team and Karl Hoffman leading the bar, Hoffman hails from many regional well known establishments, including his last position with Barclay Prime in Rittenhouse Square.

General Manager John Madeley also has a long history with the property and Marsha Brown’s as he helped Marsha Brown’s when it first debuted in 2003. He continued at Marsha Brown’s over the 18 years it was in business – on and off – and he maintained a long relationship with the property. For the new owners, there was no other choice – he knew the building, the recipes, the history and the customers – and this will provide patrons with an exceptional experience.

Marsha Brown has passed the baton and hand selected the next owners of the famed property in New Hope – she also passed on with the sale of her recipe collection. The new owners and many staff have a long history with her. There is even an area dedicated to her and her legacy as guests ascend the staircase from the main bar to the dining room.

With Brown reluctantly having to step away from her restaurant for personal reasons, she maintains her blessing and support for the new vision and style of Oldestone. She has a decades long relationship with one of the owners, the long-time General Manager and even some of the returning floor and kitchen staff.

Sklar said, “Our history with this building goes back decades.  In fact, owner Wilfer first started as a food runner at Marsha Brown’s when he was just 19 years old! He also met his wife, who was a waitress at the time, at Marsha Brown’s. The current General Manager, John Madeley, also worked at Marsha’s back in the day.  These connections and our excellent relationship with Marsha helped us make a smooth transition to open at this historic location.  In addition, because of our experience in hospitality and restaurants, Marsha agreed that we would be the perfect team to sell to, and maintain her life’s work. There are also several familiar faces on the staff and team that also go back over the year’s with Marsha Brown’s. We are creating our own unique identify as a restaurant and that is important to us, but we are also following a very well known and famous restaurant and restaurateur and we want to celebrate the building and town’s roots with her, as we create a new future moving forward.”

Oldestone will continue to operate the church bells that ding briefly on the 15 minute mark, and ring fully on the hour. After Thanksgiving, the bells will transition to bring Christmas music to the streets of New Hope. Additionally, between Thanksgiving and Christmas, Oldestone’s owners will continue a beloved Marsha Brown’s tradition of giving away complimentary bells to each dinner guest as a special souvenir.

Oldestone is open for dinner and food service seven days a week, from 5:30pm to 11:00pm for kitchen and dining. Oldestone will be open from 5:30pm to 2:00am nightly for bar service. Valet will be offered seven days a week to start. For reservations, visit www.oldestonenewhope.com, visit Open Table, or call 215-862-7044. Please follow Oldestone on social media at @oldestonenewhope. Oldestone plans to be open on Christmas Eve, Christmas Day, New Year’s Eve and New Year’s Day, with details and menus to be announced.

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