Jon Spivak is back. Back in Bucks County. Back to making simple, fun real food.
If the name doesn’t ring a bell, maybe Max & Me Catering does. It’s the business Spivak and Max Hansen ran together, here in Bucks County, for 15 years. Spivak left the partnership in 2005 to take a break – a break that included traveling around the world, doing a lot of catering in the rock n’ roll business, and getting married.
“I needed a place that would give me a life,” Spivak explains. That means time to spend with his four children and time he could devote to a new business. Spivak, who spent part of his childhood in Springtown, wanted to get back to Bucks County. After searching for a year he found the location and concept that he wanted. He opened the Chive Café in April of this year.
The Chive Café offers fresh, creative sandwiches and salads in a comfortable, relaxed atmosphere. “I want it to be a neighborhood spot,” says Spivak. The café opens at 8 am serving breakfast sandwiches (all day) like fried egg, bacon and cheddar on a grilled brioche roll. Everything on the menu looks inviting. Spivak has taken ordinary sandwiches and added interesting twists, like the house-roasted roast beef with cheddar, arugula, crispy onions and horseradish mayonnaise on an onion brioche roll. Another customer favorite is fresh turkey breast (also roasted in-house) with smoked bacon, Havarti cheese, avocado, tomato, arugula and herb mayonnaise on country white bread. Or try the Killer Veggie – fried artichoke hearts, hummus, red peppers, lettuce, shredded carrots and pickles in a grilled pita. The lunch menu also features house-made soups (including a vegetarian option), short rib chili and five kinds of salad, from Greek, to Caesar, to Cobb and one called, Ruby Moon with baby greens, a soft boiled egg, bacon, roasted tomatoes, parmesan and a Dijon vinaigrette.
Spivak is working on getting more local suppliers. Fresh bread comes from Le Bus, the famous Philadelphia bakery. Vegetables and fruits are used in season, or not at all. Eggs are sourced from a farmer in Kintersville.
Catering is a big part of Spivak’s background and he’s offering delicious reasonably priced platters for breakfast, lunch or whatever. “We can handle anything, even if it’s last minute,” says Spivak, “We’re very customer-focused.”
Outside seating is plentiful, and Spivak has even provided toys for kids to play with, as well as WIFI for adults (to play with). “We make food that we love, that we want to eat,” says Spivak, “We’re not pretentious. It’s just fresh, real food.”