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Situated on the western edge of Chester County, the land remains much as it did centuries ago, and now serves as a permanent refuge in an area facing dramatically increasing development pressure.

The colorful birds that breed in the forest during the spring and summer months fly to South America for the winter. To survive here, they need abundant food and protection from the weather and predators, something they´re able to find in Sadsbury Woods. A recent bird count identified more than 40 different species in just one morning.

The preserve has been assembled from more than one dozen parcels, an effort that was made possible thanks to landowners who were willing to sell their land for conservation purposes. One such landowner recalled exploring these woods as a child and wanted to ensure that his grandchildren and great-grandchildren would be able to do the same. Natural Lands Trust is working to expand the preserve, and hopes to eventually protect a total of 600 acres.
Support the Natural Lands Trust

The Natural Lands Trust seeks volunteers and members to help protect and care for Sadsbury Woods and its many other natural areas. Members are invited to dozens of outings each year including canoe trips, bird walks, hikes and much more.
Come Prepared

The preserve is open from sunrise to sunset. Pets must be leashed. Alcoholic beverages, motorized vehicles and mountain bikes are not permitted. Horseback riders are welcome, but you must ride in, because there nowhere to park a trailer. Maps and other material are available in the kiosk by the parking area.
Outsider Tip

The deep forest is a great place for spotting neo-tropical songbirds in the spring and summer months

The restaurant´s interior looks great – it has a simple, rustic feel with an original brick wall, large picture windows, a long bar and a large outdoor cafe coming this spring.

And the menu is great too – it boasts affordable snacks ranging from pizza to pasta to charcuterie to satisfy diners’ hunger, and then cocktails, including Italy´s venerable Negroni and Bellini, and an ever-evolving assortment of wine and beer offerings, to quench their thirst.

Menu items vary seasonally, as is customary in Italy, and may include: House-Made Beef Ravioli with brown butter and sage; Roasted Red and Golden Beets with pistachios and goat cheese; Roasted Lamb with fried eggplant and mint; a delicious house-made gnocchi; and traditional Panzanella, a tomato and bread salad. There is also a nice selection of cheese and charcuterie available a la carte.

The Pizza

The gourmet pizzas are baked in a special wood-burning oven that reaches temperatures of up to 900 degrees. The pizzas are approximately 12 inches in diameter. And Chef Gonzalez describes the crust as neither too thin or too thick, but rather somewhere right between Neapolitan and Sicilian, “crunchy and tender, and just exactly right.”

Three classic pizzas will be available year-round: Rosa, with tomato sauce and roasted garlic; Margherita, with tomato sauce and buffalo mozzarella, topped with fresh basil; and Polpettini, tomato sauce and provolone cheese with veal mini-meatballs.

The specialty pizzas that are on the opening winter menu include: Philly, with bechamel, provolone, roasted onions and bresaola; Kennett, with bechamel, claudio´s mozzarella, roasted onions with oyster, cremini and shitake mushrooms; Sopressata, with tomato sauce, claudio´s mozzarella, sopressata olives, pickled red onion and pecorino; and Fratello, with bechamel, broccoli, roasted garlic and claudio´s mozzarella.

Pizzas vary in price from $8 to $12.