Larry Atkins, an Adjunct Professor who teaches journalism at Arcadia University, wrote an article for the January/February 2010 issue of Pennsylvania Magazine (Vol. 3, No. 1) on “Historic Eats: When the revolution was brewing, the ale was flowing at the City Tavern,” built in 1773. “If you go the City Tavern in Philadelphia, don’t expect to catch a Phillies game on television or to listen to blaring rock music at the bar. You’re more likely to hear a harpsichord, the chimes of a grandfather clock, the clinking of silverware and the quiet chatter of restaurant patrons,” writes Atkins. The waiters and waitress dress in colonial garb. “In entering the rooms of the City Tavern, it is like visiting a living museum. In describing the menu, you can find 18^th century staples like West Indies pepper pot soup, mallard duck sausages, medallions of venison, braised rabbit and Martha Washington-style colonial turkey pot pie, all served on replicas of original 18^th century china.”