Sergeantsville Inn and Finnbar, two historic country inns across the bridge from Bucks County, have both received destination-worthy chef makeovers, writes Craig LaBan for The Philadelphia Inquirer.

Sean Gray, an Upper Bucks County native, worked in one of the nation’s most influential restaurants, New York’s Momofuku Ko, for nearly 15 years. He moved to New Jersey in 2016, often stopping by the Sergeantsville Inn for a burger and a beer.

In 2023, he took over as the chef, completely transforming the restaurant’s menu, and introducing the patrons to the soy-brined fried chicken he made famous while at Ko.

Gray is pleased he was given the opportunity “to tell my own story,” with his own spins on familiar comforts.

Meanwhile, Cal Peternell has brought his extensive experience from Chez Panisse in Berkeley to Finnbar, an energetic and family-powered reimagining of the Frenchtown Inn.

Panisse is serving up delicious California cuisine, never wavering from the go-local, produce-forward spirit that made his former workplace a pioneer in seasonal cooking.

One of Finnbar’s hits throughout the year is the “very crunchy salad,” which changes constantly, much like the entire menu, reflecting the local harvest from week to week.

Read more about the two eateries in The Philadelphia Inquirer.