SPINNERSTOWN Hotel
TAKE-OUT + CURBSIDE PICKUP A vintage setting partners well with forward-thinking congeniality, including an evolving and eclectic menu that’s equally delectable whether dining in-house—in settings that span a warm tavern atmosphere, a rustically refined dining room, and spacious seasonal covered deck—or getting your goodies packaged to-go. A classic entrée staple, Pan Roasted Free Range Chicken keeps dinner “simple and delicious” with a golden brown frenched breast from FreeBird, a top-notch purveyor, sour cream mashed potatoes, Brussels sprouts, and indulgent Madeira pan gravy. And while the popular driveup BBQ pit takes a pause for winter, assorted pit-master specialties will make occasional guest appearances. For a smoky fix from the core menu, tear into a Smoked Pig Sandwich—a brioche bun filled with succulent meat topped by coleslaw made from an heirloom
Dale family recipe. Scratch BBQ sauce and house-made pickles complete the flavorsome picture. Executive Chef Nate Weida, who explains that features are inspired by “ingredients and inclination,” focuses on locally sourced proteins and produce while drawing on global flavors. Look for handcrafted cured meats such as Coppa (see recipe on p. 97), appearing periodically on charcuterie boards and more. A heady beverage selection facilitates optimal pairings. Choose from an award-winning and value-driven wine list, fine spirits and lively cocktails, and a breathtaking beer list starring local craft and limited edition brews. Their 16 rotating taps can fill two sizes of growlers to take home. Also swing by the Spinny Bottle Shop to stock up on beer and wine to take the chill off frosty weather.
2195 Spinnerstown Rd, Quakertown spinnerstownhotel.com 215-536-7242
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