DINING OUT POT ROAST
WYOMISSING FAMILY RESTAURANT & BAKERY
Homestyle Done Right BY MARIAN FRANCES WOLBERS | PHOTOS BY HEIDI REUTER
T
he moment you walk into Hamid Chaudhry’s restaurant, the homey scents of baked goods are overwhelmingly tantalizing. On the counter are Cadillac-sized loaves of gorgeous, browned traditional challah bread (made daily), and warm donuts are being pulled from the oven on large trays. Breakfast time remains a special draw for hundreds of devoted Berks County patrons, as the omelets and sausage, creamed beef on home fries or toast, blueberry pancakes and fat French toast made with that delicious challah continue to please with substantial, affordable, mouth-watering fare. Lunch and dinner offerings are a strong magnet as well, as the Wyomissing Family
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SEPTEMBER 2021 | berkscountyliving.com
Restaurant on Penn Avenue is known for paying consistently fine attention to the details of American homestyle dishes. Chaudry, ever the congenial host, loves to assert his overarching motto: “We do basics right!” In fact, he adds, smiling, “We do it right or we don’t want to do it!” He points to an example taken from the buffet, saying, “The fried chicken always has to be fresh,” and then refers to his “no-frills restaurant,” which essentially means that the everythingfrom-scratch kitchen creates the best quality and style of the very kind of meals you’d get at home, the sort of foods that you remember most fondly from childhood.
