The revamped menus are new for Spring 2014 at Pineville Tavern with contemporary additions such as Fried Oysters with jalapeno and roasted garlic remoulade, House Charcuterie Plate, Jumbo Lump Crabmeat Risotto, Grilled Ahi Tuna with a sweet soy vinaigrette, and the standout Escargot among the offerings.
Chefs Drew Abruzzese and Matt Levin have known each other professionally for more than fifteen years, since their successful collaboration at Moonlight in New Hope, when the restaurant 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 Levin. He is a brilliant chef and we have a history of collaboration that speaks for itself,” said Chef Abruzzese who hand picked Chef Levin to consult on the new dishes. “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.”
These new dishes are welcome company to the Pineville classics that have been with the Abruzzese family for more than a quarter of a century. Pineville favorites include the award-winning homemade Ravioli, handmade Meatballs and classic Crab Cakes. The Pineville Tavern experience is enhanced by the historic atmosphere— decades of culinary tradition in a centuries old building. The Pineville Tavern, built in 1742, has been restored to authenticity , and has evolved from The Pineville House and Inn in the 1700’s, the Pineville Hotel in the 1800’s, and the Pineville Tavern in the twentieth century. Located on the direct route from Philadelphia to New York, the Inn and Tavern has housed travelers, dignitaries, and more since before the Revolutionary War.
“We were anxious to try something new after decades of perfecting our family tradition,” said Chef Abruzzese, who has an explicit understanding of the culinary roadmaps 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. ”
Pineville Tavern strives to be eclectic, to showcase variety, and to illustrate a restaurant evolution. “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.”
The beverage program has undergone a massive revamp as well; with a delicious, affordable wine list, 77 new craft bottles and four rotating draft lines including an IPA, a Weissbier, and two seasonal taps.
Pineville Tavern has built their longstanding culinary reputation on celebrated family recipes, quality ingredients, and neighborhood favorites. With 25 years of support and national, local, and regional buzz for their signature homemade dishes, Pineville Tavern is looking towards the next 25 years with affordable chic dishes, stellar collaborative recipes and an eye for what’s next in Bucks County.