The Landing

by Sue & Bob Gordon

It’s hard for summertime visitors to resist the Landing’s open-air glam. Like so many fireflies, the shimmering lights on its expansive riverside deck wink across the wide expanse of the beautiful Delaware River. Only the Logan Inn’s roomy Main Street alfresco court rivals the Landing’s deck as the resort town’s most kinetic outdoor dining scene. The Landing is irresistible for the weary, the hungry, the thirsty and the convivial.

 However, the Landing is also a beacon for locals and a pillar of the New Hope community. The Landing successfully woos both tourists and locals. The tourists, however, aren’t always aware that, when summer hibernates, the Landing does not. The action simply moves inside. Snugly. The interior is historic and homey. The cozy wood paneled bar hosts a lively crowd. The rear dining rooms are comfortable and warm, and diners vie for a prize seat by the fireplace. And virtually the same fare is available.

A few years ago, the Landing’s philosophy changed. For years, they offered a separate lunch and fine-dining dinner menu. That changed. To accommodate New Hope’s resort culture, the menu became an all-day, anytime list for those who relish escape from real-world timelines and schedules. The same menu is served all day long, seven days a week, from 11 a.m. till closing. Regardless of the hour, you can order what you’re hungering for. At the very same table, some diners can fork through a well-worked dish like Striped Bass sautéed with littleneck clams, escarole, and chorizo or Peppercorn Crusted Tuna, while others can munch finger-food, ordering a simple snack like Hummus with Pita Triangles.

The Landing’s menu exhibits considerable span. You’ll find something to suit almost any whimsical craving. Among the dozen-and-a-half salads and appetizers, there are some dishes of note: Lobster-Shrimp Spring Rolls are plump and fresh. The Wasabi Tartar and Orange Sesame Dipping Sauces infuse sweet accents and also lend an unexpected, lilting after burn. Mussels Steamed in Corona Beer pack gentle heat thanks to Andouille and cilantro that teem in broth that’s peppered with corn kernels, chopped tomatoes, pepper flakes, and onions. Sesame Crusted Ahi Tuna piqued with wasabai aïoli pairs tastily with an accompanying apple, carrot and ginger salad. Warm Pistachio Crusted Goat Cheese Salad is a winsome salad. Crushed pistachios partner with the warm cheese for crunch and flavor. Mesclun greens, lentils and bell peppers drizzled in balsamic vinaigrette bring the multiple ingredients into harmony. 

Ask the locals about the Landing, andthe first thing they're likely to rave on is the Chili, or as the menu dubs it, Award Winning Chili. This spicy mélange of filet tips, ground pork, ground beef, Andouille and beans under a hefty cap of cheddar cheese and sour cream is a favorite of the Landing’s large contingent of regulars.      So is the rugged downhome corn bread that sides it. Meatloaf Sandwich on French   Bread is another standby. Crusty French bread adds to the gritty soul of house-made meatloaf that’s clad with Mozzarella cheese and doused in marinara sauce. Fish Tacos bring three crunchy corn tacos overflowing with blackened tilapia rice, beans, and cabbage. Mango socks fruity punch into piquant Pico de Gallo while Mozzarella cheese and sour cream enhance the smoothness of the mix. Peppercorn crusts filet tips to lend zing to the dulcet juices of roasted tomatoes and caramelized onions. The mélange lies on a bed of mushroom risotto wetted with brandy cream sauce. On Fridays and Saturdays, Prime Rib sided with garlic-mashed potatoes and asparagus is available on the regular menu.

The Landing is located at 22 N. Main Street, New Hope, PA; 215-862-5711; www.landingrestaurant.com. Open seven days a week: 11 a.m–9 p.m. Sun.-Thurs., 11 a.m–10 p.m. Fri. and Sat. Accepts major credit cards.