24 minute read
g County Fare / By Diana Cercone
Deleting the F-Word
Tony & Jamie Parsons do not use bread fillers in their 85 percent jumbo lump crab meat crabcakes, but instead use proprietary spices, creams and a light dusting of bread crumbs
It’s 1:30 on a recent Friday afternoon and I’m standing in front of the cold case chock-full of freshly made crab cakes at Capt’n Chucky’s Crab Cake Co. in Yardley. Not including the crab imperial (I’ll explain later) or the Gluten-free Smith Island crab cake, I count seven different styles of crab cakes. I’m talking seven totally different crab cakes here! My mouth was already drooling at the first one, the Smith Island crab cake. Standing next to me is Tony Parsons, who along with his wife Jamie, is the owner.
As if reading my mind, Tony says, “Don’t even think about asking about the “f” word. We don’t allow it here.” The “f” word he’s referring to is “filler.” Laughing, I say, “That was going to be my next question.” Which, as any crab cake connoisseur knows, is the make-it-or-break-it ingredient to a really good crab cake. And if you’ve ever been to dinner with my friend CeCe and there are crab cakes on the menu, stand back. You don’t want to fall victim to one of her drill-sergeant-like rapid questions fired at the waitstaff of what exactly goes into their crab cake that isn’t crab meat.
“No,” Tony says. “We do not use fillers. All of our crab cakes are made with at least eighty-five percent jumbo lump crab meat. The Smith Island, our most popular, is made with ninety-one percent jumbo lump crab meat.” Then there’s the Mega Crab Cake, boasting six chunky ounces of the jumbo lump.
Tony and his crew affectionately call it the B.A.C.C. (Bad Ass Crab Cake). “You order that when you’re having a party and want to get your bougee on,” he says. Something in the merriment of his voice tells me he knows of what he speaks.
What they do use at Capt’n Chucky’s instead of fillers, which often consist mostly of bread stuffing, are an assortment of proprietary spices which gives each crab cake its own special flavor. Or a light cream sauce such as the one which holds the Smith Island crab cake together and prevents it from falling apart when cooking. Others, like the Rock Island Crab Cake, along with its special spices, has a light dusting of a bread crumb coating. Capt’n Chucky’s crab imperial, rather than formed into a cake, is best served in a ramekin or over pasta. Tony also uses it to stuff lobster or other seafood dishes such as the Stuffed Shrimp, an ambrosial mix of crab meat folded into a light cream sauce wrapped around a wild-caught steamed shrimp and lightly breaded.
Along with the array of crab meat offerings are freshly shelled, seasoned and steamed, wild-caught Mexican brown colossal-size shrimp; shrimp cake, with chunks of wild-caught steamed shrimp in a Parmesan cream sauce and lightly breaded; and shrimp and crab gouda cake, which combines their steamed shrimp and jumbo lump crab meat in a smoked gouda cheese sauce. In addition, there are also freshly made shrimp salad and Wasabi Shrimp Roll, combining their shrimp salad with their wasabi crab spread and held together in an egg-roll-style wrap. And the Wasabi Crab Spread, served with crackers or vegetables, pairs perfectly with a cocktail or glass of wine. Just beware it can be (deliciously) addictive.
And these don’t even come close to Capt’n Chucky’s complete menu, both fresh and frozen offerings in regular and appetizer sizes and bake-n-serve entrées, like pecan-crusted tilapia. No thawing involved. Just unpack from the store or pull from your freezer and bake in your oven. Homemade soups and salads are popular staples as well.
Though Tony and Jamie worked in the food business for 20 years, it wasn’t until January of 2020 when they bought the Yardley Capt’n Chucky’s Crab Cake
STANDBY GENERATORS
Time to plan for the next power outage is now!
Professional Sales, Service & Installation 215.598.9900 newtownelectronics.com
Located in Newtown, Bucks County
PA#096218
Bowman’s Tavern
When he purchased, updated, and breathed new life into Bowman’s Tavern ten years ago, owner James Seward vowed to “stress the integrity of the product and service to assure the return of twenty- to thirty percent of our customers.” Judging from the packed parking lot and
equally filled booths and tables, I’d say that the hands-on owner, a former touring bluegrass and rock guitarist, has more than fulfilled his mission.
When Eve and I left the rustic restaurant on New Hope’s scenic River Road, we approached a middle-aged couple who had just left their car with an attendant. Thoroughly satisfied after our excellent dinner, we told the couple they were in for a real treat. “We know,” the woman said with a winning smile. “We live in New Hope and come here about three times a week and we’re never disappointed.”
Now we know why. General Manager Janara Digou greeted us warmly at the hostess stand and escorted us to our table. A veteran of the hospitality business since she was fourteen years old, Janara has served at Bowman’s for the past two years and says she could never
work anywhere else. “That’s because of James [Seward], who treats us all with such respect and caring, and that makes us all want to pick each other up when needed. Everyone’s happy to do it.”
Yes. It all starts at the top. Unable to meet with us that evening because his sister restaurant, Bowman’s North in Riegelsville, needed a hand in the kitchen, the self-taught chef called me the following morning to explain, “I work for those guys, my staffs at both restaurants. Most of us have worked together for the past six/seven years.” It clearly runs both ways.
Without a menu in hand, our pleasant server, Michelle Mignogna (whose husband, Ed Jorden, is also a chef, and whose niece and two nephews also work at the tavern), lovingly introduced us to some key items we might want to enjoy. Having sampled most of the menu during her five years of service, she raved about the tavern’s natural, hormone-free, grass-fed beef burgers, the locally sourced salads, and Executive Chef Rich Christiansen’s inspired sandwiches and entrées. Having sampled the tavern’s signature Fulper Farms Whipped Ricotta appetizer at Bowman’s North several years ago, I chose this exquisite dish again. Lavished on warm crostini, the local ricotta, graced by raw honey, extra virgin olive oil, aged balsamic vinegar, burnt thyme, cracked black pepper, and sea salt, it was a taste sensation I’d easily order again. Eve’s appetizer was equally satisfying. She ordered the Steamed Mussels. Flavored with tarragon, tangy Aleppo pepper, lemon juice, and white wine, these mussels were probably the biggest and most tender we’ve ever had, and our grilled baguettes tasted heavenly soaked in the aromatic fish fumet.
Golden Pheasant Inn
When a guest at an adjoining table politely asked if he could have a variation on a standard menu dish, server Annie Parise smiled brightly and said, without hesitation, “Of course, sir. No problem!”
The silver-haired bartender who shares a surname with a popular Irish whiskey told me he’s more than happy to whip up a specialty cocktail if the ingredients are on hand.
The executive chef, a second-generation Ukrainian American whose Odessa-born grandmother and relatives in Eastern Europe inspired his exciting culinary journey, surprised us with an amazing amusé— Lobster Ravioli kissed with roe tarragon butter over a bed of spinach.
The assistant general manager is a Southern-bred charmer with a daring background in the circus and years of experience in the hospitality industry. Her zest for life infuses the entire staff, who sincerely seem to be having fun as they serve their guests.
At Erwinna’s vaunted Golden Pheasant Inn, one of the oldest restaurants in virtually continuous service since its establishment in 1857, accommodation is the name of the game. That and so much more.
As Eve and I sat chatting with Assistant General Manager Donna Sampler looking out at the river, she said, “This is my office. Our guests love it here. People want an experience. To sit and relax. To enjoy the beautiful surroundings and attentive service. We try to create an experience.”
That’s no exaggeration. Sipping her stately White Cosmo (a blend of Grey Goose, lime juice, and white cranberry juice) as I did my refreshing Siesta Cocktail (Patron, Campari, grapefruit juice, and lime juice), Eve listened intently as Donna continued. “Kevin Teeling, our bartender, who also worked with me at the Black Bass, has built up quite a following.”
Kevin told me he loves “to build relationships, and it’s really easy at such a relaxed bar with only ten seats.” But it’s not just the bar that keeps them coming back. Donna said, “It’s a blessing to have such return business; but tourists, looking for a destination restaurant, also love it here. We like our guests and treat them like family.” Speaking of family, Chef Michael Persalay, a Jersey boy who joined the staff in August 2021 and a veteran of forty-two years in the business, credits his own for sparking his passion for good food. “Plus,
I’ve worked at a four-star French restaurant in New Jersey where I had some of the greatest teachers. But for three years, I also had my own eclectic restaurant,” he laughed, “doing a combination of panAsian, Southwestern, and other elements, so I’ve seen and done it all.” But his commitment to using the freshest locally sourced ingredients, French-inspired but with his own distinctive touch, remains consistent and highly effective.
Eve and I began our adventure in dining with the shareable, delectable Fruits de Mer. On one round platter, a dozen tender
Arcadian Pearl Oysters from New Brunswick; on a large plate subdivided into four smaller plates, a treat for any seafood fancier—Shrimp Cocktail in one, Marinated Mussels in another, Tuna Tartare in a third, and a sumptuous House Smoked Salmon mixed with Crab in the last. Neptune, the god of the sea, would have been proud.
It was no surprise that our entrées were equally delightful. I ordered the Roasted Duck Magret, a dish I seldom see these days, boosted by a bed of red quinoa, Mandarin orange and pineapple slices, and bok choy over a subtle, flavorful rhubarb sauce. Eve, who could make a meal of vegetables any day, was ecstatic to find Vegetable Pavé on the menu. With five superb seafood dishes among the entrées, along with Roasted Rack of Lamb and Grilled Filet Mignon, this was a rare treat — layers of fresh root vegetables, roasted potatoes and fresh thyme topped with a mound of Eggplant Spinach Rollatini and crispy fried onions in a zesty cardamom broth. An eclectic background has served the chef well!
Our desserts made a perfect coda to our meal. With a recommendation from our sunny server, Annie Parise, Eve chose the Toasted Almond Cake, topped with port-poached strawberries, roasted rhubarb, and fresh whipped cream. Accompanied by a demi-tasse of espresso, I ordered the Chocolate Paris Brest, a pâté a choux (a delicate pastry shell) filled with silky smooth chocolate mousse, and topped with toasted brown sugar meringue dotted with crunchy chocolate pearls. King Louis XIV would have been as impressed as we were, especially in such charming surroundings.
Guests were also enjoying their meals on a warm spring day at four tables on the restaurant’s front porch, another dozen on the terrace, and a few more in the secluded garden area behind the inn (which also offers four elegant rooms for guests).
The inn is situated on land dating back to 1769. Nestled between the Delaware River and the canal, the Golden Pheasant Inn has been a tavern, restaurant, and inn ever since 1811 and developed a fine reputation under the Faure family from 1986 until 2019. The Thompson Family, who also own and operate the nearby Black Bass Hotel and Lumberville General Store, continue the inn’s proud tradition (to quote an accurate greeting on the menu) “of welcoming hospitality, delicious French-inspired cuisine, great wines and warm, inviting lodging in this idyllic setting.” Don’t miss it!
The Golden Pheasant Inn is located at 763 River Road, Erwinna, PA; 215-297-9260; www.goldenpheasant.com. Open for dinner Wednesday–Sunday, 4:30–9 p.m. Reservations highly recommended.
BOWMAN’S
Our entrées, stalwarts of land and sea, were equally flavorful. Eve chose an evening’s special, a twelve-ounce boneless Ribeye, served with garlic-chive mashed potatoes and crunchy-tender green beans, complemented by a glass of St. Huberts “The Stag,” an excellent California cabernet recommended by our server, Michelle, who also scored with my Mossback chardonnay, another fine California wine, to accompany my entrée. I ordered the chef’s special springtime offering, a generous Seafood Stew, with more of those delectable mussels, scallops, shrimp, and cod, in a white-wine seafood fumet spiced with pico de gallo accompanied by a grilled baguette. Absolutely outstanding!
Surprisingly, amid our chatting with Janara, who stopped by to check up on us, Michelle, our genial server, and another tall and rangy server, a newcomer named Jack Scurlock (here since October and clearly enjoying the tavern’s cheerful, relaxed atmosphere), we still had room for dessert. Made in house, the desserts we enjoyed (again on target, suggested by Michelle) were a Warm Brownie and a lovely Cheesecake topped with cherry compote, with whipped cream on the side.
Chef Christiansen, a Los Angelino by birth who took over the kitchen last summer, has clearly given the kitchen a boost of West Coast energy and innovation. His passion for cooking kicked off at his father’s Italian restaurant in L.A. Eventually he worked at a fine dining seafood restaurant in New Jersey before landing a plum post as sous chef at the world-famous Etta’s in Seattle’s Pike Place Market. But when the opportunity to become an executive chef at a restaurant that shared his own family values and commitment to serve fine locally sourced products in a comfortable atmosphere, he didn’t hesitate—and Bowman’s Tavern and its steady stream of loyal guests have been the beneficiaries.
Covid may have slowed or closed down many restaurants. But Bowman’s has thrived because of what James Seward has described as “its total family dynamic, its broad demographic,” its intricate balance of casual and fine dining, and the warm and genuine service of a devoted staff. Along with Bowman’s North in nearby Riegelsville, Seward has created two of Bucks County’s finest and most welcoming dining havens.
Bowman’s Tavern is located at 1600 River Road, New Hope, PA; 215-862-2972; https://bowmanstavernrestaurant.com. Open Wednesday–Sunday, 11:30 a.m.–9 p.m. Fullservice bar. Live music every night.
Co. store. Just a few weeks into the start of the pandemic, he says, he had worried that they could not have picked a worse time to open up a business.
As it turned out, he and Jamie were a lifeline for the community, with many of their customers coming so often they became like family. Customers stop in regularly to buy not only the crab cakes but also everything they have to offer, from prepared seafood dishes to local artisan pastas and soups to stuffed breads, pickles, perogies, pound cake and coffee.
Of course, the reputation of Capt’n Chucky’s Crab Cake Co. also helped. On last count, there are 14 locations, with the headquarters in Newtown Square. Though independently owned and not a franchise, all the stores use Capt’n Chucky’s quality jumbo lump crab, wildcaught Mexican brown shrimp and wildcaught fish. Made fresh daily at the stores by the owners, like Tony and Jamie, the crab cakes, shrimp and seafood dishes all follow Capt’n Chucky’s recipes. Which in a way is equivalent to a food imprimatur— knowing that the quality and taste is consistent, fresh and delicious.
That night I feasted on Capt’n Chucky’s shrimp, perfectly steamed to an al dente firmness, its flavor sweet and juicy. Then came the Wasabi Shrimp Roll. It had the crunch you expect from the best of egg rolls with a crust crisp and thin and loaded with large chunks of freshly steamed shrimp mixed in with their popular wasabi crab spread. Next, I tucked into a Smith Island Crab Cake followed by a Rock Hall (Tony’s and Jamie’s favorite). No easy winner here, but when finally pushed, I voted for Capt’n Chucky’s customers’ favorite.
Accompanying all of the above were Capt’n Chucky’s three sauces: cocktail, tartar and sabi, a sweet wasabi sauce. Though none of the crab cakes or shrimp dishes needed any adornment, I agreed with Tony that the sabi was so wickedly good, I even dipped my accompanying steamed new potatoes in it.
On another day I stopped by Capt’n Chucky’s Crab Cake Co. in Jamison in the Warwick Shopping Center on Old York Road and spoke with its manager, Frank Valecce. (The store is still owned by Capt’n Chucky’s owners, Jason and Bridget Lottier.)
“I’m a seafood and pasta guy,” he says, explaining that he grew up in an Italian family in South Philly and helped his mother in the kitchen making pasta sauce. Capt’n Chucky’s Crab Marinara Sauce over pasta, he says, brings the best of an Italian Sunday supper to your table. And when not enjoying their New England Clam Chowder (no potatoes, just plenty of plump sweet clams) as a soup, he says, toss the creamy chowder with pasta.
Because they are independently owned, along with carrying the same Capt’n Chucky’s menu, each owner can tweak it with their own creations or bring in a favorite local food item, such as Talluto’s artisan pastas, Marchiano’s stuffed breads, Beach Brew Coffee and Stock’s pound cakes. At the Jamison store, Frank holds Taco Tuesday, offering 8-oz MahiMahi with 3 shells and all the fixins to take home and bake. Cooking instructions, as always, are included.
Over at the Yardley store this summer, Tony and Jamie are bringing back their popular Chucky’s Bucket. The seafood boil includes three pounds of Alaskan crab legs, one dozen shrimp, 24 littleneck clams, corn on the cob, Cajun sausage and red bliss potatoes. A complete meal for two or three people, it comes in its own ready to cook bucket with instructions. Chucky’s Bucket also comes in a large size, for four to six people.
Capt’n Chucky’s Crab Cake Co. in Yardley is located at 25 South Main Street in the Yardley Center; 215-321-3939; www.captnchuckysyardley.com; and its Jamison store is located at 2395 York Road in Warwick Shopping Center; 215792-7992. To see all locations, visit www.captnchuckysjamison.com.v
Diana Cercone is an area freelance writer who specializes in food, art and travel.
BucksCountyMag.com
VISIT OUR ONLINE DIGITAL GUIDES
Doylestown Home & Garden Healthy Living Real Estate Education Senior Living Legal Guide Bridal Guide Arts & Antiques Dining Out
BUCKS COUNTY
Alessio’s Seafood Grille, 827 Easton Road, Warrington, PA 215-483-8500.www.alessioseafoodgrille.com Alessio’s Seafood Grille serves fresh, flavorful Italian seafood dishes prepared with the finest ingredients from around the world. Everything is made by hand in our restaurant everyday, from delicious appetizers and favorably sauces to our salad dressings and homemade Italian seafood specialties. Serving seafood, Italian dishes and pizza.
Baci Ristorante, Route 202 & 413, Buckingham, PA 18912; 215-794-7784; www.baciristorante.com. A charming Bucks County fieldstone restaurant that offers fireside and balcony dining in the upstairs restaurant. Enjoy the Heart of the Oak Pub offering both the Pub menu and Baci’s menu. Serves Northern Italian cuisine including pasta, seafood, chicken, chops, veal and steak entrees. Facilities for weddings and private parties up to 120. Extensive wine list and imported beers on tap in the Oak Pub. Online menus. Enjoy the piano bar on Friday and Saturday evenings. Open 7 days a week for lunch and dinner. Menus online.Reservations accepted. Accepts major credit cards.
Caleb’s American Kitchen, 5738 Route 202 & 263, Lahaska, PA; 215-794-8588; www.calebsamericnkitchen.com. Caleb's American Kitchen is BYO New American restaurant helmed by Chef Caleb Lentchner. Inspired by all things American including steaks, burgers, lobster, shellfish, Creole, California and of course, local and regional farmers from PA and NJ, Caleb's American Kitchen offers the finest in New American cooking. Open daily for breakfast, lunch and dinner seven days a week, Caleb’s American Kitchen is proud to recognize the gluten-free diner by offering gluten-free bread for all burgers and sandwiches. Vegan and paleo dishes are
Charcoal BYOB 11 South Delaware Ave. Yardley, PA 19067;215-493-6394;www.charcoalbyob.com A neighborhood gem, since 1995, Charcoal has been crafting seasonal meals for breakfast, lunch and dinner. At Charcoal we experiment with modern culinary techniques while incorporating the classics.The room is casual and comfortable, entertaining both young families and long time regulars. In the evening, the music changes, candles are set out on the tables,
The Pineville Taver has built its foundation on a t adition of esh, homemade food, a diverse menu, and most impor antly, by valuing our team. We take care of each other and together we take care of you, the g est. STEAKS • PASTA • RIBS • BURGERS • CRAB CAKES • CHICKEN Outdoor/Indoor Dining • Par ies and Events
Since 1742, the Pineville has ser ed the g eater Philadelphia area, making us one of the count ’s oldest continuously operating taver s. In other words, we’ve been here since the dawn of cocktails.
1098 Durham Road • Pineville, PA • 215-598-3890 PinevilleTaver .com
and many diners show up with some of their favorite bottles of wine. Handmade pastas, the freshest seafood, Painted Hills beef, Griggstown Farm Chickens fried to order, and house made bread and desserts make any evening feel special. Charcoal BYOB is a family restaurant, with a bit of a modern twist.
Ferndale Inn, 551 Churchill Road (Route 611), Ferndale, PA 18921; 610-847-2662;www.theferndaleinn.com. Casual fine dining with Chef Karen Baron’ signature dishes that include jumbo lump crab au gratin, soft shell crabs, duck with green peppercorn-brandy cream, angel hair pasta with lobster, and creme brulee. Full bar. Online menus. Open for dinner Monday, Wednesday, Thursday, Friday and Saturday 5–9 p.m.; Sunday 4–8 p.m. closed Tuesdays. Reservations accepted. Accepts Visa, MC, and American Express.
Florentinos Restaurant 18 South State Street, Newtown, PA, 215-860-1133; www.florentinosrestaurant.com. Chef Francisco Argueta has been cooking fine Italian cuisine for over 30 years. Check out the lunch, dinner and holiday/specials menu to see all the latest creations from the chef!We are BYOB and have daily menu additions featuring home made pasta dishes & a large variety of fresh fish & meats. Enjoy!
Francisco’s on the River 1251 River Rd., Washington Crosssing, PA, 215-321-8789; www.franciscosontheriver.com Join Chef Francisco Argueta on the scenic Delaware River for great Italian/Mediterranean dishes, a warm atmosphere and amazing service. From Lobster Ravioli to Chicken Porcini to his legendary Linguine al Frutti de Mare Fradiavolo, come enjoy the rich and refined tastes at Francisco’s. Chef Francisco Argueta has been cooking fine Italian cuisine for over 30 years. Check out the lunch, dinner and holiday/specials menu to see all the latest creations from the chef!
Heirloom Doylesotown, 54 East State Street, Doylestown, PA; 267-880-6610 www.heirloomdoylestown.com Doylestowns Farm to Table restaurant. Heirloom’s Executive Chef and owner, Tim Pervizi, grew up in Dutchess County, New York, where he first began working in restaurants at six-
erfront wedding of your dreams. Wine cellar with 50 + boutique wines. Bar and restaurant over seasonal Al Fresco dining. Featuring short ribs, fish & chips, crab cakes, Steak, Lancaster chicken, fish tacos, Filet Mignon, and Salmon. A favorite after-work destination, enjoy casual dining and hand-crafted cocktails, beer and wine in The Pub. Reservations suggested. All credit cards accepted.
McCoole’s at the Historic Red Lion Inn, c 1750, corner of Main & Broad, Quakertown, PA; 215-538-1776; www.mccoolesredlioninn.com. Upscale atmosphere for the working person’s wallet, featuring humanly raised, antibiotic and growth hormone free foods with cooperation of local farms. The best of live entertainment on weekends and Al frescodining on the patio in season. Online and phone reservations available and suggested for weekend dining.
Non Solo Pasta Ristorante, 900 West Trenton Ave., Morrisville, PA; 215-736-0750; www.nonsolopasta.restaurant Non Solo Pasta features creative Southern Italian cuisine with the delicate flavors of an authentic Italian kitchen. Our menu includes modern and original interpretations of handmade pastas, seafood, veal and other traditional dishes that maximize the flavors of seasonal fresh ingredients. Carry Out Premium Wine and Beer available.
Pineville Tavern, 1098 Durham Road, Pineville, PA; 215-598-3890 www.alessioseafoodgrille.com Since 1742, the Pineville has served the greater Philaselphia area, making us one of the country’s oldest operating taverns. Serving steaks, pasta, ribs, burgers, carb cakes and chicken. Upstairs, the 1742 Room is an intimate space that boasts vaulted ceilings, random-width pumpkin pine flooring, and a handcrafted farm table made from reclaimed wood. An ideal venue for business functions, birthdays, wine dinners, holidays, and showers.
The Plumsteadville Inn, 5902 Stump Road, Plumsteadville, PA; 215-766-7500; www.plumsteadvilleinn.com. Established in 1751 in Plumsteadville, Bucks County, Pennsylvania – “The Plum Inn” restaurant and tavern provides delicious, family-inspired menus, great service, and a comfortable setting that welcomes young, old and everyone in between. Offering salads, appetizers, dinner, and sandwiches. Tavern favorites include meatloaf, chicken parmigiana, chicken pot pie, Veal,
A TGOURME DINIING EXPERIENCE
eF aturing a seasonal menu of small pl eat s, sandwiches,
salads, and entrees, as well as craft cocktails and ex et nsi ev
beer selection, oT yn s’ laP ce is sure
famil .y ot delight the whole
eR laxw x withf h familya y andf d friendsa s ande d enj ytoy thew e warms m spring
d ya s at our ou dt oor patio and ba .r
Sa daysrd riday &Fr miday&Live music on F tur
1 92 7 Greeley evA . in Ivyland | to s ysn placeivyland.com | 12( )5 576 5727-
BACI Ristorante Heart of Oak Pub
We Look Forward to You Dining with us for any Occasion! Summer is Here!Summer is Here !
New Lunch Menu, Salads, Pannis & more!
Beautiful Bar Upstairs with featured Cocktail list. Baciristorante.com Dining Indoors and Outdoors Take-Out
Room for private parties & catering menu available
Baci Ristorante & Heart of Oak Pub
Route 202/413 • Buckingham, PA • 215-794-7784
pasta and BBQ Ribs, steak, and prime rib. Open 11 a.m. – 9 p.m. Happy hours 4 p.m. – 6 p.m. Reservations suggested. All major credit cards accepted.
Vela,140 Veterans Ln, Doylestown, PA; 215.230.8352 www.veladoylestown.com Vela is named for our location on Veterans Lane in Doylestown. We opened our doors in 2018, excited to join the community at the heart of Bucks County, a region filled with historical treasures, natural beauty, and a collaborative culture. We believe that the best experiences are shared with friends and family enjoying food and drink with warm hospitality. From fresh, house-made pastas to craft cocktails featuring local spirits, we offer a taste of Doylestown that values traditions, both new and old. The seasonally inspired menu, crafted with tradition, feels at home in a stylish and welcoming atmosphere.
Washington Crossing Inn, 1295 General Washington Memorial Blvd., Washington Crossing, PA 215-493-3634; www.washingtoncrossinginn.com. The Washington Crossing Inn adjoins the spot where George Washington and his troops assembled before crossing the Delaware River on Christmas Eve night in 1776. Executive Chef Estaurdo Gonzalez serves up fresh salads, appetizers, and entrees such as Filet Mignon, Apricot Pork Chops, Chicken Schnitzel, Homemade Gnocchi Primavera, Rigatoni Alla Vodka, Grilled Salmon, Crabcakes, and Sesame Tuna. Bar and cocktails. Open daily 11:30 a.m. – 9:00 p.m. Reservations suggested. All major credit cards accepted.
The Yardley Inn, 82 East Afton Ave., Yardley, PA 214-493-3800; www.yardleyinn.com. Founded in 1832, The Yardley Inn originally went by the name of The White Swan. The Inn is on the Delaware River and offers American Cuisine. A well-planned menu by Executive Chef Robert McNally includes Crab Ravioli, NY Strip Steak, Grass Fed Filet Mignon, Crabcakes, Lemon Chicken, Faroe Island Salmon, salads, and sandwiches. Bar and cocktails. Open for lunch and dinner Monday through Thursday 11:30a.m. – 8 p.m. Reservations suggested. All major credit cards accepted.
NON SOLO PASTA
Cucina Napoletana & Vini
Since 1996
900 West Trenton Avenue • Morrisville, PA 19067
SEAFOOD - CHOPS - SPIRITS
CARRY OUT WINE & BEER
215.736.0750 nonsolopasta.restaurant
v v v v v v v v
