Chef Adam Glickman, head of the new Goat Hollow kitchen, is bringing a world of Philly food experience with him. After years of cooking at the beloved Monk’s Cafe, followed by some time at Jose Pistola’s, Glickman is taking what he’s learned and applying it to Mount Airy’s new version of an old favorite. The original Goat Hollow closed nearly a decade ago — and while the name remains the same, Glickman and company are making some serious changes.
The new Goat Hollow is completely different from the original, right?
Yes, totally different. The owners [Neil Campbell and Andy Shahan] reinvented this place. This is an American brasserie. There are French and Belgian items on the menu, plenty of American food, and a great beer selection.
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I heard there’s going to be a campfire with the outdoor seating.
It’s a possibility. There may be a raw bar or outdoor kitchen. It morphs.
That’s the good thing about a new place, you can play around with ideas.
Oh yeah, absolutely.
You used to work at Monk’s and then Jose Pistola’s. Is this a new challenge?
I worked at Monk’s for over nine years and learned so much. And Jose Pistola’s was great because I love the owners. This is a challenge that keeps me busy.
How do like working in Mount Airy?
I love the neighborhood. The diversity and the people. I lived here for six years. I can see myself moving back.
What do you do on your day off?
There’s no such thing. Or at least it feels that way. When I have a day off, I spend time with my daughter. She’s a restaurant kid, so she’s got good taste. But she also has expensive taste.
Do you think city dwellers will come to Mount Airy for this?
I hope so! Yes, I think people will come from Philly. This area is diverse, as is our menu.