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American regional fare has a market-driven focus at this refined eatery with a noteworthy wine list.
Address and Contact Information
Address: 2400 Street Rd, New Hope, PA 18938
Phone: (215) 794-4020
Website: http://www.earlsnewamerican.com/
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Order and Reservations
Reservations: earlsnewamerican.comresy.com
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Reviews
Robert Cheslock
Delicious steak and seafood. Great menu and drink selection. Steak was prepared as ordered with great horseradish mashed potatoes. Scallops were big and seared to perfection. Crème brûlée was one of the best we’ve had. Will return when in New Hope area again.
… moreJacquelyne Junghans
We recently dined at Earl’s New American in Peddler’s Village, and overall the experience felt like it was just a few thoughtful tweaks away from being excellent — but most dishes ultimately lacked the punch and depth of flavor you expect from a menu that sounds this show-stopping.
Lobster Dumplings – 6/10
The lobster felt hidden among the other flavors and never really took center stage. The sauce leaned overly sweet and one-dimensional, overpowering the delicate seafood. A little heat or acidity would have balanced it beautifully. The dish included four dumplings with a jicama slaw in a sweet soy dressing, which echoed that same sweetness. It wasn’t bad — just missing contrast and brightness.
Grilled Caesar – 8/10 (Best Dish of the Night)
This was the standout. The romaine was grilled just enough to bring out its sweetness while still keeping a satisfying crunch. Pickled onions added a perfect pop of acid and subtle sweetness. The dressing was delicious — anchovy-forward with plenty of garlic — and the croutons added great texture. The only hiccup was that it was under-dressed initially, and we had to ask for more. Once we did, it really shined.
Scallops Entrée – 7/10
The scallops were cooked nicely — tender, not rubbery — but quite small for the price. They were served over toasted farro, which added a pleasant chewy bite. The wild mushroom cream sauce was very close to being great but ultimately fell flat — think cream of mushroom rather than layered, restaurant-level depth. A pop of salt or acidity would have taken it to the next level. The hazelnut gremolata added a nice crunch, but the cranberries felt out of place — either commit to them with more presence or leave them off entirely. Some chopped olives or capers could have added the brightness the dish needed.
Shrimp and Grits – 6/10
The shrimp were large and cooked well, but the tails were left on, making them awkward to eat. The plating felt crowded and visually confusing. The biggest disappointment was the grits — not creamy, not cheesy, and almost dry and crumbly. The fried okra and Brussels sprouts felt random and under-seasoned, as if added without a clear purpose. The Creole Tasso ham tomato sauce was actually quite good, with a nice kick of heat, but the overall dish felt unorganized. We were left wanting a more traditional, creamy, cohesive shrimp and grits.
Overall Thoughts
What stood out most is that every dish felt very close to being excellent. The techniques were mostly solid, and the ingredient pairings sounded exciting on paper. But in execution, many flavors were muted or one-note, lacking the contrast, acidity, salt, or depth that elevates good food into great food — especially at this price point. With a little more boldness and refinement, this kitchen could truly shine.
We’d consider returning, hoping the flavors become as dynamic as the menu promises.
… moreLobster Dumplings – 6/10
The lobster felt hidden among the other flavors and never really took center stage. The sauce leaned overly sweet and one-dimensional, overpowering the delicate seafood. A little heat or acidity would have balanced it beautifully. The dish included four dumplings with a jicama slaw in a sweet soy dressing, which echoed that same sweetness. It wasn’t bad — just missing contrast and brightness.
Grilled Caesar – 8/10 (Best Dish of the Night)
This was the standout. The romaine was grilled just enough to bring out its sweetness while still keeping a satisfying crunch. Pickled onions added a perfect pop of acid and subtle sweetness. The dressing was delicious — anchovy-forward with plenty of garlic — and the croutons added great texture. The only hiccup was that it was under-dressed initially, and we had to ask for more. Once we did, it really shined.
Scallops Entrée – 7/10
The scallops were cooked nicely — tender, not rubbery — but quite small for the price. They were served over toasted farro, which added a pleasant chewy bite. The wild mushroom cream sauce was very close to being great but ultimately fell flat — think cream of mushroom rather than layered, restaurant-level depth. A pop of salt or acidity would have taken it to the next level. The hazelnut gremolata added a nice crunch, but the cranberries felt out of place — either commit to them with more presence or leave them off entirely. Some chopped olives or capers could have added the brightness the dish needed.
Shrimp and Grits – 6/10
The shrimp were large and cooked well, but the tails were left on, making them awkward to eat. The plating felt crowded and visually confusing. The biggest disappointment was the grits — not creamy, not cheesy, and almost dry and crumbly. The fried okra and Brussels sprouts felt random and under-seasoned, as if added without a clear purpose. The Creole Tasso ham tomato sauce was actually quite good, with a nice kick of heat, but the overall dish felt unorganized. We were left wanting a more traditional, creamy, cohesive shrimp and grits.
Overall Thoughts
What stood out most is that every dish felt very close to being excellent. The techniques were mostly solid, and the ingredient pairings sounded exciting on paper. But in execution, many flavors were muted or one-note, lacking the contrast, acidity, salt, or depth that elevates good food into great food — especially at this price point. With a little more boldness and refinement, this kitchen could truly shine.
We’d consider returning, hoping the flavors become as dynamic as the menu promises.
Emma Evers
The highlight of our visit was the ambience, complimentary bread basket and our waitress, Amanda. The bread was hot and seemed to be freshly baked. Amanda was really friendly, attentive, and welcoming! Aside from the bread, the food was underwhelming. I had the steak frites, and the steak was overcooked. The “house cut fries” were obviously from a bag and frozen. Not worth $30. The carrot and apple fall salad was mediocre. The dressing had a nice flavor, but the portion was a mountain of spring mix lettuce with a few small slices of apple and a small amount of chopped apple (you’d think it would be reversed). We were one of a few other parties in the restaurant, and it took awhile to get our entrees. All in all, the Earl’s experience wasn’t worth the price.
… moreDan Perez
Earl’s provided an “okay” conclusion to our visit to Peddler’s Village. The restaurant was spacious with an upscale ambiance, setting a promising tone upon arrival. The staff were pleasant and attentive, quickly replacing a water glass that unfortunately had lipstick stains on it.
The meal began on a high note with excellent complimentary bread served with sweet butter and a delicious meatball appetizer. For our entrees, the steak frites was very good. However, the pan-seared salmon, while cooked perfectly, was significantly hindered by the accompanying “bois boudran” sauce. This sauce, which tasted oddly like cold ketchup mixed with Tabasco sauce, unfortunately detracted from an otherwise fantastic piece of fish and ruined the entree.
Overall, our experience at Earl’s was acceptable, but the inconsistency in the food leaves us uncertain about a return visit.
… moreThe meal began on a high note with excellent complimentary bread served with sweet butter and a delicious meatball appetizer. For our entrees, the steak frites was very good. However, the pan-seared salmon, while cooked perfectly, was significantly hindered by the accompanying “bois boudran” sauce. This sauce, which tasted oddly like cold ketchup mixed with Tabasco sauce, unfortunately detracted from an otherwise fantastic piece of fish and ruined the entree.
Overall, our experience at Earl’s was acceptable, but the inconsistency in the food leaves us uncertain about a return visit.
Scott Kiskurno
I’ve been meaning to get to Earl’s for years now. A friend of mine who works in the village and my parents have been enjoying it for years! Finally went tonight and it lived up to my expectations and more! Excellent food! Incredible service from Shawn! He made us feel at home, had great recommendations and knowledge of the menu. The atmosphere was really nice and felt like I was in a modern home, if that makes sense? It’s surprisingly much bigger inside, with multiple different dinning rooms and a bar on different levels! Really awesome spot that I will continue to enjoy. I highly recommend!
I’ve worked in the service industry for over 20 years now, if that matters?!
… moreI’ve worked in the service industry for over 20 years now, if that matters?!
B PM
The food was excellent, and the outdoor ambiance in Peddler’s Village, Bucks County was nice. Busy but was seated quickly for 2 members. Burger was nice and so was salad. Sangria was on point. Perfect for peach seasoning.
… moreDeborah Fitzgerald
I have always loved enjoying a meal from an upscale restaurant like Earl’s. Everything was perfect, my hubby and I enjoyed the crispy calamariI to share. My husband had the Filet Mignon. I had Prime Rib, a magnificent French onion potato toping it off with a thin slice gruyere ooh la la . The baby carrots were cooked to perfection nice and sweet. Finishing off my meal with a favorite desert of mine, creme brulee. As full as I was I ate everything and had an enjoyable evening. Good conversation and laughs excellent. Must mention the bread “amazing”. Earl’s is an upscale restaurant and if I’m going to go out for dinner that’s where we go because my hubby and I love cooking together and it’s nice to sometimes let someone like a chef cook for us.
… moreJack P
Table was wobbly and the boxy dining room adds a lot of reverb to conversations. Food quality was nice but pricey. Delicious overall and would recommend coming for a casual dinner
… moreKatleen Reyes
I had such a great time brunching with the ladies at Earl’s All American in Peddler’s Village! The food was amazing, but honestly, the drinks were a highlight—refreshing and perfectly made! The service was top-notch, and the atmosphere was cozy and inviting. We really felt well taken care of, and it was the perfect spot to catch up.
Plus, being in Peddler’s Village made the whole experience even more enjoyable—we got to walk around and enjoy the cute shops after brunch.
If you’re looking for a spot with delicious food, amazing drinks, and great service, I highly recommend Earl’s All American! I’ll definitely be back!
… morePlus, being in Peddler’s Village made the whole experience even more enjoyable—we got to walk around and enjoy the cute shops after brunch.
If you’re looking for a spot with delicious food, amazing drinks, and great service, I highly recommend Earl’s All American! I’ll definitely be back!
MARY SCHWARTZ
Loved our dinner tonight! Short Ribs and steak were superb. Calamari needs legs, blooming scallion a tad strong( but chef could not predict that!)
The service was the best we had in a long time! I would go again for the service alone!
… moreThe service was the best we had in a long time! I would go again for the service alone!