Posted by Foobooz on February 14th, 2013
Mark and Eric Plescha who are the brothers and chefs at Charcoal BYOB in Yardley are teaming up with the still newish Vault Brewing Co. for a collaborative beer dinner. The brothers are known for their modern cooking at Charcoal and pairing their food with Vault’s beers promises to be a different kind of beer dinner. The event takes place on Tuesday, March 5th and will cost $85 per person.
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Related: Drink, Events, Food, Beer, Bucks-County, Charcoal, Vault Brewing Company, Yardley
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Posted by Foobooz on September 15th, 2011
The Delaware infringes on Charcoal in Yardley
When Hurricane Irene and the remnants of Lee roared through the area most of us escaped unscathed. But to some area restaurateurs the cleanup is still underway.
Charcoal BYOB in Yardley, which was wiped out by flooding in 2006 didn’t reopen till Tuesday this time around, despite the restaurant being rebuilt ten feet above ground.
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Related: News, Charcoal, Dettera, Hurricane Irene, Manayunk-Brew-Pub
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Posted by Foobooz on May 5th, 2011
Adam Erace visits Yardley’s Charcoal, the molecular gastronomy BYOB from brothers Eric and Mark Plescha.
The chefs know their way around an immersion circulator, though, their preferred cooking vehicle for everything from octopus and eggs to that hanger steak. A marinade in roasted vegetables, mustard and vinegar tenderizes the beef for two days; two hours at 55 degrees Celsius and a quick trip to the grill finishes the job. Rubbed down with root beer spices (sassafras, juniper and star anise, to name a few), the short ribs go four days — four days! — in a super-low sous vide that maintains a medium-rare interior. Scented with more star anise, roasted fennel purée reinforced the beef’s licorice backdrop, a white raisin-studded, grilled pistachio-dusted ode to a burger and a root beer from the nearby A&W stand, a favorite of Eric’s girlfriend.
Undercover Brothers [City Paper]
Charcoal [Official Site]
Related: Food, BYOB, Charcoal, Chester-County, Molecular-Gastronomy, New-American, Yardley
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Posted by Foobooz on November 1st, 2010
It’s ultra-modern micr0gastronomy at Charcoal in Yardley. Diner by day, the brother-run restaurant becomes a cutting edge restaurant at night and although Craig LaBan finds some of the dishes over-zealous, there are others that are truly memorable.
when the brothers are in the groove, they can pull off some genuinely stunning plates. Their twist on “Oreos and milk,” for example, brought gingersnap cookies sandwiched around decadently creamy stuffings of foie gras, set over crumbled shards of frozen sweet milk. It was a startling collage of textures, spice, and temperatures that evolved as I ate, the frozen milk melting back into a familiar puddle of cookie-dipping dairy comfort. A dish inspired by A&W burgers and root beer floats produced a short rib I’ll long remember – brined in sassafras, anise, and juniper, then slow-cooked sous-vide for so long (four days at 127 degrees), the savory meat was medium-rare-pink yet pull-apart fork-tender.
2 Bells – Very Good
Charcoal [Philadelphia Inquirer]
Charcoal [Official Site]
Related: Reviews, Bucks-County, Charcoal, Craig LaBan, New-American, Reviewed, Yardley
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