At XIX, we strive to make every dish a true celebration of the senses.

From fresh seafood catches to delicately chosen game, beef and poultry, you’ll experience exceptional flavors and superior quality, always served on our principle of using only the freshest, locally sourced ingredients.

Meet The Chef

With over 25 years of culinary experience, Chef Jérôme Bacle brings a unique and impressive skill set to our kitchen. Bacle’s notable resume features several distinguished culinary and pastry positions throughout Europe, allowing him to gain international exposure and diverse cultural experience. His distinguished list of titles includes Sous Chef de Cuisine at the Chateau d’Ouchy and La Rotonde in Lausanne, Switzerland; Chef at a family butchery and charcuterie shop in France; Pastry Chef at La Tante Claire in London, England; Chef de Partie at Les Eaux Vives in Lyon, France; and Personal Head Chef for a French general in Limoges, France.

Bacle has previously been part of the Philadelphia culinary scene as Chef de Cuisine at the renowned La Bec Fin. Prior to XIX, Bacle served as Executive Chef at the Michelin Star Courtright’s Restaurant in Willow Springs, Illinois.


  • BreakfastWednesday - Sunday
    6:30am to 11:00am
  • XIX LoungeThursday-Saturday
    3:00pm-10:00 pm (Food Service)
    3:00pm-12:00am (Bar Service)
  • Happy HourThursday and Friday