Something smells good at the Pineville Tavern.
When we popped into the Pineville this past Wednesday evening, we saw a smoker going out back. What a great sight. So what does this mean? It means that executive chef Drew Abruzzese is having some fun with the smoker that the restaurant bought last year, and putting it to good use.
As the weather turns warmer, the patio at the Pineville Tavern beckons. Now you’ve got another good reason to sit out there.
Beginning this Sunday, the Pineville will be serving up barbecue on their patio. Sit down, fill out a menu card and the server will bring you your choice of smoked beef brisket, pork ribs, smoked chicken, smoked sausage. Meats range from $6 – $9 per portion, and sides are available “cafeteria-style.” The barbecue will only be available out on the patio, however. And if you don’t want barbecue, you can still order from the regular menu outside.
You’ll also find the Pineville Tavern dishing out barbecue at the Wrightstown Farmers Market every Saturday morning (with the exception of June 7). They offer St. Louis-style ribs, and sandwiches with beef brisket, smoked chicken, pulled pork and smoked sausage, all served on a brioche bun. Sides include very good mac’n cheese, cole slaw, baked beans and cornbread. My favorite is the breakfast sandwich—egg, cheese and bacon on a brioche bun. I get some pulled pork on it too. I think it is going to become my regular Saturday morning breakfast.
The Pineville’s regular menus are also sporting some new dishes. A revamped menu launched this past April with contemporary additions such as Fried Oysters with jalapeno and roasted garlic remoulade, a House Charcuterie Plate, Jumbo Lump Crabmeat Risotto, Grilled Ahi Tuna with a sweet soy vinaigrette, and Escargot among the offerings. Joining the Pineville’s famous appetizer, the Buffalo Chicken Egg Roll, are two new creations: a Corned Beef Reuben Egg Roll and a Meatball Parmesan Egg Roll.
The new menu is the result of a collaboration between Abruzzese and consulting chef Matt Levin (Lacroix, Moonlight, Aureole, Brulee Catering). Abruzzese and Levin have known each other professionally for more than fifteen years, ever since their successful collaboration at Moonlight in New Hope, which received a coveted three-bell review from the Philadelphia Inquirer.
“When we decided to bring new and innovative dishes to Pineville Tavern, the first person I thought of working with was Matt. He is a brilliant chef and we have a history of collaboration that speaks for itself,” said Abruzzese. “I’ve worked in kitchens for more than fifteen years, and I’ve known Matt the whole time. I know that two heads are better than one, so we played around with recipes, experimenting with new techniques, different flavors, and simplicity. The end result is a product that we are both really proud to present.”
“We were anxious to try something new after decades of perfecting our family tradition,” said Abruzzese, who has an explicit understanding of the culinary road maps of Philadelphia, Bucks County, and beyond. “I have been travelling and tasting and exploring, not just here but abroad as well. With every bite I take, I think of Pineville Tavern and I think about how we can do this better, and now, finally, it’s all here. We have brought this contemporary inspiration to our home and are beyond excited to serve our guests something new. ”
The beverage program has undergone a massive revamp as well; with an affordable wine list, 77 new craft bottles and four rotating draft lines including an IPA, a Weissbier, and two seasonal taps.
Pineville Tavern strives to be eclectic, to showcase variety, and to evolve. “Who says we can’t serve escargot next to a patty melt next to ravioli,” said owner Andrew Abruzzese. “As long as everything on the menu is crafted to perfection and built to taste, then we stand behind our menu and proudly serve it with the Pineville Tavern name.”
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