Hyeholde is owned and operated by Barbara K.S. McKenna, daughter of the original
builders and owners.
Hyeholde was built as a home and a restaurant in the 1930s by William and Clara Kryskill
from several magnificent old barns. It sits today on 4 acres of gardens and winding
stone paths. Inside, great waxed beams, slate floors, stained glass windows, tapestries
and crackling fireplaces create a warm and inviting atmosphere.
The food is American inspired with a French education and our chefs take advantage
of the bounty produced by numerous local farms. The menus usually change seasonally
and some ingredients are grown right on the property. A beehive is our latest addition.
A full selection of alcoholic beverages is available along with a superb wine list
with a variety of prices. Reservations are suggested but walk-ins are welcome too.
Born and raised in a suburb of Philadelphia, Brent Peyton started cooking at the
Desmond Hotel, fell in love with the craft and continued throughout high school.
From there he attended the culinary institute of America graduating in 2008. Upon
graduation Brent worked at the world renowned restaurant, Charlie Trotter’s, in Chicago,
and was part of the opening team for Restaurant Charlie in Las Vegas. In 2010 he
moved on to work in the two star Michelin Guide restaurant, Guy Savoy in Caesar's
Palace. He worked with the best ingredients in the world meanwhile approaching them
with classic and modern techniques. After five years in Las Vegas, Brent moved back
to the Philadelphia area as the opening Sous Chef at Junto restaurant outside Philadelphia.
In June 2015 we where delighted to have Brent accept our offer to head Hyeholde’s
kitchen, where his philosophy is to create a memorable experience by showcasing excellence
through wonderful ingredients, technique and a great team!
Come for dinner and meet Deborah Goydich, our dining room manager. Her knowledge
of our industry is varied and deep. She began as a chef at Le Pommier and after
several sous chef positions, transferred to managing the “front of the house” (restaurant
jargon for the dining rooms), most recently at Andora Restaurant. Her considerable
knowledge of wines has led to a much needed revamping of Hyeholde’s wine cellar which
has in turn led to more value for our customers and a more balanced selection on
our wine list. She heads an exceptionally caring and knowledgeable waitstaff.
We stole Matthew Haushalter from the cradle. Well...not quite. Matthew began washing
dishes in our kitchen at 16 and through the last 20 years has mastered serving,
bartending, reservations, managing our website and for the last 5 years has managed
our Round Room and all it’s special events. His understated personality belies
this fund of knowledge and a love for detailing a customer’s event. It’s been a
joy to watch Matthew grow into such an important part of what Hyeholde has to offer.
The Round Room
The Round Room,Hyeholde’s private dining facility, was built as a home in 1952,
redesigned as a cabaret in 1986 and then as a private dining venue in 1991.
The same high quality of food and service prevail in this stone and glass sanctuary
nestled into the hillside surrounded by trees and gardens.
It has become the choice for weddings, corporate events and other group functions
for 25 - 110 people.
The Round Room is Internet and wifi-wired and we offer faxing and photocopying at
an additional price.
More reasons to come to Hyeholde:
For those whose culinary curiosity goes beyond the dining room, Hyeholde offers a
Chef’s Table, seating up to eight people, in the kitchen.
When weather permits, Hyeholde’s grounds are a delightful venue for a blanket, plump
pillows and one of Chef Brent's delicious picnic baskets.
“Q’s” is a rustic, warm and very private room, just the right size (up to 16 people)
to host a business dinner, do some serious card playing or enjoy a pre-prandial cocktail.
Hyeholde was selected in Gourmet Magazine (October 2008) as one of 21 ‘legendary
restaurants’ in the United States; has been featured in Wine Spectator magazine
and numerous Pittsburgh publications, and has been seen many times on the Food Network’s
“Best of” programs. The Dirona award has been conferred on Hyeholde every year since