I would much rather spend my time and money at a dining establishment, where the owner cares more about customer satisfaction rather than money and ego. After Frank's unprofessional, unethical attitude and behavior greed and arrogance towards loyal customers, we will never return and we will make certain to share our negative experience with others. Nectar was our favorite restaurant for all special occasions. Decent human beings, especially people who work in the hospitality industry should not treat others (their customers) in such a cruel and ruthless manner.

In all my years of dining out, I have never been treated this way. The owner was rude and extremely disrespectful. Feury, who grew up in Middletown, N.J., was the chef and a partner in Nectar in Berwyn, a popular destination restaurant on the Main Line. 12, after an accidental fall at his home in Paoli, said his brother Terence Feury, also a chef. I am still in shock and disbelief as to how (loyal customers) we were treated last night. Patrick Feury, 57, a chef whose repertoire and curiosity spanned the globe, died Saturday, Feb. After an unfortunate experience with the owner last night, I will never go back, nor will my friends. I purchase gift cards for friends and family, so they may enjoy this great dining establishment. The service is usually very good and the quality of food consistent. I typically go to Nectar with girlfriends on the average of 4-6 times a year. I have been a frequent customer for many years.

The dining room's inviting ambiance of fiery orange glows and warm, lemon yellow and chocolate brown banquettes delivers a kindred spirit to Nectar's distinctive menu. Resplendent in His robed repose, the Buddha's radiance is reflected in Nectar's impressive interior. Designed by the New York-based David Rockwell Group, Nectar showcases a bi-level, stone structure with vaulted ceilings that give room to a towering 18-foot silk-screen Buddha. We assiduously pair the varietal notes in our wines to consummately complement our aromatic dishes.Such attention to detail is also illustrated in Nectar's architectural combination of artistry and urban beauty. Our dedication to quality is captured in our extensive collection of wines, craft beer and fresh nectar cocktails. From wild Alaskan salmon to Arctic Char to grass-fed beef to free range poultry to locally grown, hand picked organic produce Nectar is committed to selecting what is best for our patrons as well as our planet. Description: 'Approach love and cooking with reckless abandon…' Dalai Lama.At Nectar, our love for cooking is deeply embedded in that belief.Nectar, a sensuous, sumptuous, savory experience, features the Asian-inspired-French-infused signature cuisine of star chef Patrick Feury.Nectar's eclectically creative menu offers the perfect amalgamation of classic French cooking with the freshest, finest, seasonal and sustainable ingredients.

Nectar berwyn