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The Restaurants

The atmosphere of The Four Dogs Tavern is dog friendly, fun and casual. By comparison, the Marshalton Inn has a warm, quiet and more intimate feel. Both locations lure guests to beautiful outdoor dining areas during warmer days, while cooler months our fireplaces and rustic historic charm beckon them inside. Seasonal events, such as the Marshalton Triathlon, the fall Ghost Walk, and Marshalton Village House Tours make a visit to either restaurant a fun, delicious and memorable destination. 

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Chef & Owner

David Cox, a West Chester native, became the chef and owner of the Marshalton Inn and Four Dogs Tavern in 2006. His culinary reputation is marked with a demand for high-quality seasonal ingredients and a never compromising standard in food preparation. This stubborn determination developed while working in New York City. ​

After graduating from Johnson and Wales, David worked at many renowned five star hotels in Hawaii, California, Florida, New Mexico and Puerto Rico. Eventually, he earned the position of Executive Sous Chef at the famed Waldorf=Astoria Hotel. The Waldorf=Astoria is known for being the premier luxury hotel in New York City. The demands of this landmark destination taught David the importance of leadership, timeliness, and professionalism in a disciplined kitchen. His next career move introduced him to Terrance Brennan and began his tenure as Executive Chef at Picholine and Artisanal. While working with Terrance, both restaurants received high ratings from the New York Times (three stars) and the Zagat Guide (27 points). Tim Zagat, in his review of Artisanal, states “…you would be hard pressed to find Mediterranean cuisine better than Terrance Brennan and David Cox’s breathtakingly gorgeous creations at this sumptuous Lincoln Center area class act”. The third hallmark was working for Laurent Gras at the Peacock Alley at the Waldorf Astoria. Laurent Gras is a highly regarded chef, known for his French-based cuisine. Under Laurent and Terrance, David learned to master French cooking techniques, the magic of cheese and the synchronicity of food and the seasons.

David has worked at highly regarded restaurants and hotels, worked for some of the best chefs, and he has prepared meals for top celebrities and dignitaries. All of this preparation has brought him back to his roots in West Chester. His guests can now enjoy the best seasonal food available, prepared to the best of his abilities. As stated in County Lines Magazine in March 2007, David’s food is the “best of comfort food and haute cuisine”.

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