Yardley

Charcoal and Vault Brewing Collaborating on a Dinner

Posted by Foobooz on February 14th, 2013

charcoal-crew

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.

Check out the menu »

Vault’s First Brewing Day

Posted by Aubrey Nagle on September 5th, 2012

Yesterday Vault Brewing Company, the brewpub coming to Yardley in Bucks County, began brewing its first beer. The first beer to make it to the boil is their Belgian Blonde. According to the brewery the blonde ale will be a light, crisp, refreshing beer with some Belgian spiciness and fruity notes. Yesterday Vault made nine barrels of the stuff in preparation for their opening day which, if everything goes as planned, will be the week of September 24^th. Read the rest of this entry »

Vault Brewing Company Opening Soon

Posted by Aubrey Nagle on August 14th, 2012

The ‘burbs are getting a much needed taste of Philly’s beer scene. Vault Brewing Company is set to open on Main Street in Yardley this fall, bringing craft brews, pizza, tapas, and jazz to the small town. An odd combination? Maybe, but that’s exactly what John and James Cain, the owners, are going for.

Read the rest of this entry »

Russian River Dinner at the Yardley Inn

Posted by Foobooz on July 17th, 2012

The Yardley Inn Restaurant & Bar is hosting a Russian River Beer Dinner on Thursday, July 19th and 7 p.m. The five-course, five beer, $95 per person dinner will feature dishes like grilled oysters and roasted pig paired with some of Russian River’s best and most sour beers. Chef Eben Copple’s menu will include produce harvested directly from the Yardley Inn’s Riverside Kitchen Garden.

The Full Menu »

Playful & Thoughtful at Charcoal

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]

Cutting Edge Food at Charcoal

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]

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