DINING OUT
BBQ PLATTER
HOLY SMOKIN’ HOT DISHES!
Flavor Fun at The Van Reed Inn BY MARIAN FRANCES WOLBERS | PHOTOS BY HEIDI REUTER
F
rom their award-winning smoked wings to pulled pork smothered in barbecue sauce, The Van Reed Inn is a huge draw for anyone seeking full-fledged flavor and authentic, satisfying comfort food in their dining life. “All our food is homemade,” says owner Anne Gerhart with a smile, “including fresh-cut French fries.” Her friendly voice and professional demeanor immediately assure customers that they’ve arrived at home away from home. She continues, “We have two smokers here and we’re definitely known for our smoked meats.” Gerhart credits the talented Chef Dan Shipe and an attentive, helpful staff for their enduring success and for an evolving menu that consistently meets Berks Countians’ tastes.
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Located less than a minute from Route 222, just off the Route 183 exit, this unassuming diamond in the rough is a warm, welcoming, downto-earth destination for meals to please everyone — solo diners, couples and families alike.
Specialty Starters and Salads
One of Van Reed’s most popular appetizers is the Dozen Steamed Shrimp, a peel-and-eat dish with luscious light-pink shrimp steamed in Yuengling Lager. It’s hard to imagine how such a simple plate of seafood could be so darned addictive from bite one, but you’ll quickly understand why this is a customer favorite. Unlike the average shrimp cocktail, this
