Chestnut Hill’s newest restaurant will be a hybrid concept combining a bakery-cafe, diner and neighborhood pub. The Blue Warbler is the creation of Fred Mogul, a former journalist who recently returned to Philadelphia from New York to settle in Chestnut Hill. 

For Mogul, the restaurant represents the revival of a long-held dream. More than 20 years ago, watching friends run the former Queen Village restaurant Beau Monde, he first envisioned opening his own. But a journalism career led him to New York City instead. "I somewhat reluctantly moved to New York," Mogul said, "but had a great job and a great run."

After returning to Philadelphia with his wife in 2022, Mogul explored locations throughout the city before finding the perfect spot in his own neighborhood of Chestnut Hill. The historic building at 8001 Germantown Avenue, which stands prominently at the corner of Germantown and Willow Grove Avenues, housed a pharmacy from the 1920s to the 1970s before becoming the Wendy Concannon Gallery.

"We decided to look in our backyard," Mogul told the Local. “I just kind of fell in love with the neighborhood and decided to settle here.”

The design for the space is still evolving, Mogul said, and he is working with owner Bowman Properties to transform the side yard into a garden.

The Blue Warbler will offer what Mogul describes as “modern American comfort food with ethnic and global tangents.” His vision is to create an inclusive space, “a place to get inventive, unfussy, affordable food and drink in a setting where people of all ages and backgrounds can unwind, catch up with those they're close to or haven't seen in a while, and make new friends.”

“For a lot of people (American comfort food) is chicken wings and mac-and-cheese,” Mogul said. “We might do some of those things, but I think instead of smothered cheese fries, we'll do a kind of a poutine that I think will knock people's socks off.”

Mogul recalled finding a vegan poutine dish in a Quebec pub and thought “Who wouldn’t want to eat this?”

The menu will evolve throughout the day, from weekday morning quick-grabs and sandwiches to more extensive weekend offerings. Lunch will feature fresh salads, soups, and hearty bowls, while the dinner menu will focus on shareable dishes including sliders, skewers, spreads, and platters.

"I have a pretty clear vision," Mogul said. "I want it to be very approachable, accessible, in food and service, style and setting." 

While not professionally trained in cooking, Mogul does have experience in food service and industry connections have shaped his approach to the restaurant. He's currently working with a consulting chef to refine the menu concepts.

The drink menu will showcase both classic and creative cocktails. "We plan to make classic drinks like Manhattans, Negronis, margaritas and spritzes, but often with a spin, as well as things you've never heard of brought to you by my mad genius mixologist friend," Mogul explained. The beverage program will include local beers and what he describes as "a very eclectic wine list – small, but well curated and affordable, with an eye towards off-the-beaten-path wines." The offerings will extend from morning coffee service through evening cocktails, with an emphasis on both alcoholic and non-alcoholic options.

The restaurant's name draws inspiration from the black-throated blue warbler, a seasonal visitor to the nearby Wissahickon. The location and name reflect Mogul's commitment to embedding the restaurant in the neighborhood's character.

While Mogul aims to open The Blue Warbler in 2025, he's taking a measured approach to opening day. 

"You have to expect setbacks in construction and supply chains, in regulatory things, with hiring staff," he said, "but I am really, really hoping that it will be launched in 2025. The sooner, the better."

Currently, he's focused on two key priorities: finding the right team and completing the space's transformation. 

"I need a good chef and general manager who share my vision for casual but surprising and exciting food and friendly service," Mogul said. “Good people deserve to be well paid. It's hard to keep all those balls up in the air while paying people what they deserve and also making food affordable with our guests."

Tommy Tucker can be reached at Tommy@ChestnutHillLocal.com