Terry Black

Slate Blue is set in the Rhoades, Livery, the oldest section of Doylestown's Agricultural Works. The original timber and historic brick work melded with classic decor and contemporary touches produce a setting which preserves the charm unique to Bucks County.

Slate Bleu offers casual European dining and a relaxed, unpretentious approach to French-centric cuisine. Dinner, sit down Sunday brunch, and weekend late night supper are served. The menus at Slate Bleu change frequently - often daily - to enable the creation of a variety of dishes made with ingredients chosen at their optimum level of quality and freshness.

Chef Mark Matyas is a master of culinary art and came to Doylestown via Paris and New York City. Mark recieved his formal education and training in Paris. He attended L'Ecole Lenotre and l'Academie du Vin and is a graduate of Le Cordon Bleu culinary school. Prior to Slate Bleu, Mark was the former chef at La Grenouille, the fabled NYC French restaruant, and is a veteran of several Paris kitchens.