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Review: The Liberty Taproom

On my laptop is a list of more than 500 Berks County restaurants. Every week, it’s my responsibility to look through the list and find a new place to try and review for the blog.

Except this week.

This week, I left it to Julie to find us a place on-the-fly as we drove back from a trip to the Philly suburbs.

After searching review sites for a few minutes, she suggested the Liberty Taproom. It was an interesting choice. Two non-beer drinkers heading to the Mount Penn area to try the multi-time Best in Berks winner for best beer selection.

Neither of us had ever seen the Liberty Taproom before, inside or out. So we were in the dark (literally, which is why I couldn’t get a picture of the building’s exterior) until we stepped inside.

Despite it being, first and foremost, a bar, we were surprised by the number of families. It was definitely a family friendly place, even on a busy Saturday evening.

It was also loud. With only a partial wall separating the bar from the “dining room,” voices carried and the noise level was high. Add to it the live music that started at 6 and conversations got louder. It wasn’t overbearing, but it was noticeable.

The menu is all pub food, with a beer and drink menu that equaled the size of the food menu. Among the options were pizzas, sandwiches, burgers, wings and oversized pretzels.

wings slathered in barbecue sauce with a cup of ranch and celery sticks

We started with an order of wings, tossed in Liberty’s Dr. Pepper BBQ sauce.

I discovered Dr. Pepper BBQ sauce years ago with a homemade recipe. I love the extra sweetness (and the addition of Dr. Pepper’s 23 flavors). It worked especially well with Liberty’s meaty, breaded wings.

These were definitely among the best in Berks.

In the car on our way to dinner, Julie and I were talking about the best burgers that we’ve had around the county, including those at the nearby Frank and Diannah’s Arbor Inn.

burger topped with fried mushrooms, sausage and cheese with a cup of fries

There was no doubt I was going to get a burger. And once I saw the duck confit burger, there was no doubt which one it would be.

Liberty’s duck confit burger features a patty cooked in duck fat, topped with duck sausage, smoked gouda, “haystack” onions, lettuce and tomato.

It was quite a burger.

First, the burger itself was cooked to a perfect medium-well, just the slightest remnant of pink in the center.

Then there was the duck sausage. I was not expecting that. It was richer than pork sausage, with a much brighter flavor. The gouda added a sweetness, especially in bites that didn’t include the sausage (which were few).

Haystack onions are Liberty’s take on fried onion strings. Loaded high atop the burger, the onions were ever present, just the way I like them on my burgers.

On the side, I had a cup of fries. With such a heavy burger, I didn’t mind the smaller portion of fries. They were good, the thick-cut type though nothing outstanding.

Open faced chicken sandwich with chicken breast on one side and lettuce, tomato and fried onions on the other with a cup of sweet potato fries

Feeling the need for something slightly lighter, Julie built her own sandwich with grilled chicken as the base.

She topped it with gouda, lettuce, tomato, haystack onions and mayo.

The chicken breast was hefty, definitely just as robust as my half-pound burger. Not having it on mine, the mayo really stood out on her sandwich.

Along with her sandwich, Julie splurged on a side of sweet potato fries (with caramel dipping sauce). I thought they were much better than the regular fries, but that may have been the caramel talking.

That was all we could handle for the night, leaving with a bill of $40 for a very satisfying meal.

Maybe I should let Julie pick the next restaurant, too.

BCE Rating
Food: Very Good
Service: Good
Ambiance: Good
Price: Reasonable

The Liberty Taproom
237 N. Prospect St
Reading, PA 19606

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Review: Firefly Cafe – CLOSED

sign hanging from a building that shows a tree at sunset with yellow dots and words that read "Firefly Cafe"

Editor’s Note: Firefly Cafe is now closed. The restaurant’s last day was in July 2025. The owners plan to continue their business as Firefly Forest Bakehouse, a vegan bakery, serving at farmers markets and pop-up locations in the area, but the physical location in Boyertown is closed.

For all the great diversity in Berks County’s restaurant scene, there is always room to grow. The key is opening a restaurant that is different, that isn’t serving the same food as the place down the street.

Find the right niche and serve great food and drinks, and the eatery is likely to be a success.

A vegan/vegetarian cafe in downtown Boyertown? Now that’s a niche.

Open since April, the Firefly Cafe is a place unlike any other in the county.

order counter in front of a tv displaying a fireplace

Specializing in breakfast and lunch, it’s one of just a handful of meatless restaurants in the region (along with places like Chen Vegetarian House in West Reading and the iCreate Cafe in Pottstown).

In addition to its normal hours, Firefly opens up for dinner service on Fridays and Saturdays. That’s when we made our trek eastward for a taste.

Two warm fireplaces greeted us inside. One, a large video screen above the restrooms. The second, a faux fireplace, one of the smallest I have ever seen, was sitting near our table giving off a charming glow.

There was one couple leaving with a to-go package when we arrived with a few more groups coming and going during the 45 minutes we spent at the cafe.

space heater fireplace beneath an end table at Firefly Cafe

Our table was by one of the front windows where we could enjoy the nightscapes of Boyertown. Our server – one of the owners – dropped off a pair of menus and some infused water (cucumber for me, orange for Julie) and told us she would take our orders at the counter when we were ready.

I had perused the menu before we arrived so I was feeling good about my decision – the vegan pulled pork sandwich.

jackfruit bbq sandwich on a plate with salad and a cup of yellow dressing

What’s a vegan pulled pork sandwich? Well it looks a lot like the real thing, but jackfruit (a fruit in the fig family, according to the always-reliable Wikipedia) takes the place of the meat. It was topped by vegan tri-color slaw (carrots and cabbage in a plant-based cream).

It was a delicious recreation. The barbecued jackfruit made for a much sweeter sandwich, but the phenomenal multi-grain roll helped balance it out. The slaw was great, adding more flavor with a crunchy texture.

Could you tell it wasn’t meat? Yes. Did I care? No.

All dinners come with a side of greens and choice of house-made dressings. I went with the carrot ginger.

It was a light, chunky dressing with lots of carrots and pinch of ginger. Easily one of the best salad dressings that I’ve tried in my Berks County Eats adventure.

plate of vegan lasagna with greens and a cup of vinaigrette

For her meal, Julie went for the vegan lasagna, whole wheat noodles with tomato sauce, vegetables and vegan cheese.

Again, it wasn’t the same as eating true Italian lasagna, but it was enjoyable. Among the vegetables inside were carrots and olives. The tomato sauce was definitely fresh. The vegan cheese was tasty. And it had a nice crumbly top layer that added texture to the dish.

And it was surprisingly filling for a meatless dish.

On her side of greens, Julie opted for the lemon miso-tahini dressing. It had a vibrant citrus flavor and was much creamier than mine (thanks to the tahini). It was another winning creation.

We felt so good about having eaten a health-conscious meal that we skipped the dessert (though chia pudding is about as guiltless as you can get) so our final total was right around $25.

The Firefly Cafe is different from anything else in Berks County, and that’s a great thing.

And whether you’re a vegetarian, vegan, omnivore or carnivore, it’s definitely worth trying.

BCE Rating
Food: Excellent
Service: Very Good
Ambiance: Very Good
Price: Reasonable

Firefly Café
12 N. Reading Ave
Boyertown, PA 19512

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Klinger’s of Fleetwood – CLOSED

sign that reads "Klingers of Fleetwood Dining Room Entrance"

Editor’s Note: Klinger’s of Fleetwood closed in 2021 with the owners choosing not to renew the lease in favor of focusing on Klinger’s on Carsonia and Klinger’s at the Airport. The location is empty after the closure of the Cadillac Pub in 2025.

It’s a common story: a successful restaurant sees an opportunity to grow and opens a second location.

A second location is always a risk because it means trying to replicate the old in a new location with a  new staff.

When it works, though, it’s a great thing.

The owners of Klinger’s of Fleetwood are trying to replicate the success of Klinger’s on Carsonia in Mount Penn.

The new Klinger’s, is in a prime location in the heart of Fleetwood borough, along Route 662 (East Main Street). It’s the site of the former Simmeria Cafe and Fleetwood Grille, which closed abruptly at the beginning of the year.

When it opened in spring, it was called Klinger’s Fleetwood Grille. In September, it was rebranded to Klinger’s of Fleetwood with a new menu and management.

hub caps hang above the bar at Klinger's of Fleetwood

The restaurant’s building is just a little awkward. It’s actually two narrow buildings that are connected. We entered off the parking lot and were led around the corner, through the dining area and to a high-top table in the bar area.

Around the room are various pieces of Cadillac memorabilia, commemorating the old Fleetwood Body Works that was once located in town.

I was happy to see that the menu was not a carbon copy of Klinger’s on Carsonia. I spent many Monday nights playing sports trivia and eating my way through that menu so new is good.

One of the only-in-Fleetwood items is the chicken and broccoli Parmesan.

chicken and broccoli topped with marinara sauce on a plate with mashed potatoes and a cup of broccoli

This wasn’t a typical chicken parm. First, the chicken was grilled, not fried (fine by me). Second, the sauce wasn’t a typical marinara. Instead, it was much creamier, closer to a rosé sauce.

Finally, there were two big florets of broccoli on top.

I was definitely a fan. It was a very different dish than I expected, but I really liked the sauce choice. I thought it went well with the grilled chicken. And the broccoli, while unnecessary, was a nice touch.

The description was a bit deceiving though as it said the dish was served atop a bed of smashed potatoes. There were smashed potatoes on the plate, but they were on the side.

Smashed potatoes are trendy right now. The potato skins are left on, and the potatoes are not whipped as smooth as mashed . Klinger’s version was good, but nothing remarkable.

What was remarkable was the broccoli slaw, served as the vegetable of the day on our visit. I loved the broccoli in the creamy base, and the bacon on top was a nice touch.

burger topped with a fried egg on a plate with fresh cut fries

Julie went with one of Klinger’s burgers, available at both locations. It’s called the “Dirty Burger” and it comes topped with peppered bacon, American cheese and a fried egg.

It was her first time trying a burger with an egg on it, and she enjoyed it.

Klinger’s knows pub food so the burgers are always good. This was no exception. Bacon and eggs always go well together. Throw them on a burger and it’s hard to go wrong.

The side of fresh-cut fries were perfect, too.

I would have loved to have tried a dessert. Caramel apple bread pudding and s’mores crème brulee were tempting, but there was just no room left at the end of the meal.

So we closed out our $30 check and called it a night after dinner.

Klinger’s of Fleetwood is a successful sequel, but like any great franchise, you have to go for the trilogy.

That’s exactly what Klinger’s is doing as they prepare to open their third restaurant, Klinger’s at the Airport.

Personally, I can’t wait to try it.

BCE Rating
Food: Good
Service: Good
Ambiance: Good
Price: Reasonable

Klinger’s of Fleetwood
24 E. Main St
Fleetwood, PA 19522

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Iron Chef Hamburg 2016

David Shefter, Food Service Director for Hamburg School District looks on at the contestants during Hamburg Iron Chef

Editor’s Note: The Hamburg School District no longer hosts an Iron Chef event.

For the past three years, I have taken every opportunity to attend Berks County’s two Iron Chef competitions at Wilson and Hamburg School Districts.

Today (November 6) was the sixth annual Iron Chef Hamburg, and another opportunity to sample some great local eats.

One of my favorite parts of these events is the live auction, specifically the bidding for the final judge’s seat. Every year I try, and every year I get out-bid.

I tried again this year. And after bidding up to $360, I finally won.

I was whisked backstage with my fellow judges for a briefing about the scoring and rules of the day. I was, by far, the least qualified of the four who would determine the winner.

table full of fresh fruits, vegetables and nuts
Just some of the additional ingredients available in the pantry

We were split into two tables of two. At the first table was Chef Genaro Delillo, chef at the Downtown Lounge in Lebanon and contestant on the current season of Hell’s Kitchen. With him was Chef Brittany Mattison, former contestant on Food Network’s Chopped Teen Challenge, current high school student at Boyertown, and future student at Johnson & Wales University.

Joining me at my table was Gangi E. Cucciuffo, middle school principal in the Fleetwood School District and the son of a classically trained chef who grew up in the food business.

Then there was the food blogger.

panorama of teams of two - one in red, one in blue - cooking on a stage during a competition
Best view in the house.

The real stars on this day were the three competing chefs: Chef Michael Martino from Melanie’s Medleys and Don’s Food Products, Chef David Shefter, Jr., from the Penn Werner Hotel, and Chef Troy Vance Woytovich from Lake Wynonah Lodge.

One of the coolest parts about being a judge is having the freedom to walk around the stage during the 35-minute competition to watch the chefs in action, ask them questions and get an up-close look at the dishes coming together.

As in many cooking competitions, there were several mandatory ingredients. Each chef had three things that had to go into every plate: fresh sausage, apple butter and Brussels sprouts.

peppers and onions in a fry pan
The toppings for a delicious taco.

Chef David made the boldest choice, creating sausage tacos with apple butter Fireball whiskey reduction and slaw, with a Brussels sprouts, carrot and onion medley on the side.

No one would ever accuse the Shefter family of underseasoning a dish. I wish the taco had just a little less heat to it, though. While delicious, the sausage was lost and we all felt that he could have substituted any protein in it and it would have been very much the same.

ground sausage tacos topped with peppers, coleslaw and sauce with a side of carrots, onions and brussels sprouts
Chef David Shefter, Jr.’s, plate.

The vegetables added color to the plate, but beyond that, the plating was very simple (tacos just aren’t the prettiest entree) and that inevitably hurt in the final scores.

On the opposite end of the stage, Chef Troy presented a lovely little plate with sausage, pork tenderloin and topped with an apple butter-based sauce atop a bed of Chino Cubano polenta. On the side were pan-seared Brussels sprouts and a pear salad.

chef plating four plates of food
Masterpiece in progress: Chef Troy working on his dish.

Everything was very good. The meat and the sauce went very well together. The sprouts were cooked well. The pear slaw was excellent.

plate with sausage atop a bed of polenta with brussels sprouts and bean shoots
Chef Troy’s final plate.

Our biggest criticism was that the Brussels sprouts were just there. They weren’t incorporated into anything and there was little extra done to them. Talking with my fellow judges, we also felt that the tenderloin was unnecessary. Adding a second protein to the plate took away from the sausage, which was the feature ingredient.

Then there was Chef Michael Martino. Chef Michael was the defending champion of the event and appeared every bit the seasoned competition veteran throughout.

chef chopping red skin potatoes
Chef Michael Martino hard at work.

While his competitors were at times scattered and rushed, Chef Michael and his sous chef always appeared calm, taking their time to craft what was easily the most beautiful plate that we were presented.

plate with sausage in berry compote, coleslaw and a scoop of red skin smashed potatoes
I was too excited to dig in to take a picture before I started eating.

The sausage was in what Chef Michael called Hunter Sauce. It was incredible, transforming the sausage into a dish worthy of a high-end steakhouse. Mushrooms and pearl onions added to the composition.

four cups of brussels sprout salad
An incredible Brussels sprout salad.

On the side, we were given a dollop of smashed redskin potatoes that was very nice and an incredible Brussels sprout salad with an incredible vinaigrette.

four plates with the outlines of a fork and a spoon dusted in cinnamon
This is how you score all the points in the presentation category.

You may also notice the dusted fork and spoon outlines, made with Porcini mushroom flakes. By not cooking the Brussels sprouts, Chef Michael had extra time to garnish the plate. It just added to the overall experience.

two men in blue shirts hold trophies
Chef Michael Martino: two-time champion.

Though it was a close match-up, it was unanimous among the judges that Chef Michael had earned his second consecutive Iron Chef championship. We were split on second place, but Chef Troy earned the runner-up spot with Chef David finishing third.

I thoroughly enjoyed every dish that was presented and wish I could have just sat there all evening and finished them (I came close).

It was the most expensive meal(s) that I have ever had with Berks County Eats but worth every penny. Not only did I get to eat some of the best food that I have ever tried, I got to meet some incredible people (I’ve already promised Chef Genaro that I’ll be making a trip to Lebanon in the near future).

And the money goes to the Hamburg Area Education Foundation. Any time I can give back to local schools, it feels good.

This time, it felt really good. And I feel very full.

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Georgio’s Pizzeria – CLOSED

exterior of Georgio's Pizzeria in West Reading, PA

Editor’s Note: Georgio’s Pizza is now closed. The location is currently home to Chef David’s Pizza & More.

Last week, I asked my Facebook fans where to go for some great pizza to close out National Pizza Month 2016.

I got some great suggestions including Paradise by the Slice (visited in 2014) and Mama’s in Wyomissing (visited the Spring Township location last year).

And then there were some fervent supporters of Georgio’s Pizzeria in West Reading.

With an unseasonably warm weekend, a walk to West Reading sounded like a great idea.

Georgio’s sits on the corner of Fifth and Penn Avenues at the eastern end of West Reading’s busiest block.

This weekend, everyone had their outdoor seating open so after we placed our order at the counter, we grabbed a table on the sidewalk outside and waited for our lunch.

It didn’t take long for our two slices and garlic knots to be delivered.

slice of white pizza with tomato and broccoli from Georgio's

For my slice, I went with the Capri pizza. It’s a white pizza with one of my favorite topping combinations: ricotta and mozzarella cheeses with spinach, tomato, broccoli, red onion and basil.

I love ricotta on pizza and the cheese blend here was perfect. And I have never figured out why, but broccoli just goes perfect with white pizza. Add on some fresh tomatoes and just a hint of onion, and this was one good slice.

The crust was crispy from the second trip through the oven, but I was happy to have a cup of marinara sauce from our garlic knots to use for dipping.

garlic knots with tomato sauce for dipping

The garlic knots themselves had more garlic than any others that I have tried. The bottom of our aluminum foil was still lined with minced garlic when we were finished with our order of four.

I love garlic. If you don’t, I’d suggest finding another app or side.

stuffed cheesesteak pizza with a swirl of cheese whiz on top

Julie’s slice of stuffed cheesesteak pizza had a Philly flair to it with a yellow streak of Cheez Whiz across the top.

Inside, it was filled with lots of delicious steak meat and a little mozzarella.

a fork folds open the stuffed cheesesteak pizza slice to reveal the meat inside

With the stuffed pizza comes the thick, fancy crust. Unfortunately Julie left that behind.

Note: the pizza was not on our paper menu or on the website. In fact, there are no stuffed pizzas listed so this may have been a special for today.

Like all great pizzerias, Georgio’s was fast and reasonably priced. For two slices, four garlic knots and two Icy Teas, our total was just $14.

There are a lot of places to get a good pizza in West Reading, and Georgio’s is certainly near the top of the list.

And I’m definitely glad to our Facebook fans for the reminder.

A special thank-you to Facebook fans Paul Bender and Noralee Morales for the suggestion.

BCE Rating
Food: Very Good
Service: Very Good
Ambiance: Good
Price: Very Reasonable

Georgio’s Pizzeria
500 Penn Ave
West Reading, PA 19611

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Pete’s Pizza – CLOSED

exterior of restaurant with a neon sign over the door that reads "Pete's Pizza" with a statue of liberty

Editor’s Note: Pete’s Pizza is closed. The space has changed names several times and will soon be home to Bella’s 2.0.

October is my favorite time of the year.

I spend my summer months anxiously looking forward to our annual celebration of National Pizza Month and four weeks of blogging Berks County’s best pizza shops.

Choosing which places to visit is the hardest part because there are dozens of great pizzas that I haven’t tried yet. So every year I rely on review sites to help me find them.

One of the names that kept appearing among the best was Pete’s New York Style Pizza on Lancaster Pike in Shillington.

In a past life, I spent a summer working next door at the Speedway (then a Hess). Pete’s was not yet Pete’s, and Berks County Eats wasn’t even an idea yet.

I don’t remember the name of the restaurant that was there previously, but I remember we ordered dinner from there once and it being nothing memorable.

order counter at Pete's Pizza

Pete’s still doesn’t look like much from the outside, but I was impressed by the interior. There’s not a lot of space in that little building, but they managed to squeeze in two rows of booths, some high-top tables and a counter along one of the windows. It’s probably more than enough seating for what is mostly a take-out business.

We went in with no clue what we were getting, but the pizzas sitting behind the counter were enticing. So we decided to order a couple slices.

Let’s get this out of the way now: Reheated slices are never as good as a fresh-made pizza. The crust gets harder. The toppings can get a little dry.

That’s exactly what happened with our slices.

slice of stuffed supreme pizza

I had a supreme with pepperoni, peppers, onions, mushroom and sausage. It was a solid slice, no skimping on the toppings, but that second trip through the oven wasn’t kind to the crust, drying it out significantly.

Julie’s stuffed chicken bacon ranch stuffed slice was much the same. There were plenty of toppings, including lots of bacon with a nice ranch dressing drizzle on top. She never eats her crust anyway so the over-done dough at the edge didn’t bother her much.

slice of stuffed pizza with bacon and ranch

Both slices were good, exactly what we expected. Next time we’ll have to try a fresh pie.

We knew that slices probably weren’t going to fill us up so we got 10 wings to help with that. Above the counter were listed Pete’s new wing flavors, and we were really excited to try the zesty orange. Unfortunately, we were told that it was unavailable.

basket of wings in red sweet chili sauce

So instead we got the sweet red chili. The sauce on the breaded wings was more chili than sweet. It wasn’t a burning hot, but it was enough that I went through my drink faster than I had expected.

In hindsight, slices were not the smartest decision. It’s not just because of the leftover nature of them, but because the stuffed and specialty slices are pricy ($3.60 for a specialty, over $5 for a stuffed) so our total bill was north of the $20 mark.

What we should have done was ordered a fresh pie. It would have been a better gauge of Pete’s pizzas at a better value.

And that’s exactly what I plan to do. Hopefully before we get to next year’s National Pizza Month celebration.

Pete’s New York Style Pizza
2342 Lancaster Pike
Shillington, PA 19607

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Rocco’s Wood-Fired Pizza – CLOSED

exterior of Rocco's Wood Fired Pizza

Editor’s Note: Rocco’s Wood-Fired Pizza closed in 2017. The space is no longer a restaurant.

There’s something about a wood-fired oven that just makes pizza better.

A crisp crust, bubbly cheese and that extra hint of flavor are what set it apart from the standard oven.

There aren’t many places in Berks County to get a good wood-fired pizza. Nonno Alby’s  introduced it to the Reading area in 2014.

This year, we were introduced Rocco’s Wood-Fired Pizza in South Heidelberg Township.

Flanked by my friend Josh, I recently made my first visit to Rocco’s.

pizza chef works in front of a red brick oven at Rocco's Wood Fired Pizza

Rocco’s location probably isn’t the most desirable — tucked in the corner of the strip mall with Tractor Supply — but the restaurant makes the most of it with a wood-and-brick interior that harkens to the oven that flames at the back of the restaurant.

The menu is printed, two-sided, on a simple sheet of paper. One side lists the 14 pizza options. The other includes sandwiches, salads and apps.

All of Rocco’s pizzas are 13-inch pies. If it were Julie and I, one pie would be enough. For Josh and I, it was going to go to take two. And an order of fries.

wooden plate with seasoned French fries at Rocco's Wood Fired Pizza

The fries arrived first, piled high on a wooden serving tray. Skins on with coarse-ground salt, they were like a better version of Wendy’s French fries.

As good as they were, I didn’t need them. When the pizzas arrived, we quickly realized that 13 inches is bigger than it sounds.

pizza with banana peppers, bacon, buffalo sauce and chicken from Rocco's Wood Fired Pizza

First to arrive was Josh’s interestingly named “Cheesus!” pie, essentially a buffalo chicken pizza with all of the following: shredded mozzarella, San Marzano tomatoes, pepperoni, crispy bacon, peppers, breaded chicken and mild sauce.

There’s not much to say other than “loved it.” The crisp crust. The hint of heat from the sauce, the addition of the pepperoni. Everything just worked.

It’s a good thing for Josh that my pizza arrived shortly thereafter.

pizza with hot sopresatta from Rocco's Wood Fired Pizza

Mine was the “Bee Sting,” topped with San Marzano tomatoes, fresh mozzarella, hot sopresatta, raw honey (the bee) and crushed red pepper oil (the sting).

The sweet and hot flavor was unlike any other pizza that you are likely to find. It packed a punch, but a flavorful one. The meat was delicious, similar to a hot salami. The red pepper oil was just there to make sure that I sweat during my lunch, but the honey came through with a soothing aftertaste.

It’s a good thing Rocco’s offers free refills on iced tea because I needed them.

With five-eighths of my pie finished, it was time to throw in the towel, get the to-go box and settle the check. Our total for the two of us was $40. In hindsight, we didn’t need two pizzas (and my Bee Sting was the most expensive on the menu at $15). At least I know I brought home a lunch or two.

I’m not going to attempt a comparison between Rocco’s and Nonno Alby’s. Though both are wood-fired, it’s not an apples-to-apples — or pizza-to-pizza — comparison.

All I can say is that I love wood-fired pizza. And I’m glad that I now have a second choice nearby.

Rocco’s Wood Fired Pizza
4732 W Penn Ave
Sinking Spring, PA 19608

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Review: Pizza Como USA

sign that says "Pizza Como USA and the Vineyard with a picture of grapes

In the little borough of Temple, there are two long-running restaurants across the street from each other.

On one side, there is Schell’s, complete with its Dairy Swirl dessert bar and 27-hole miniature golf.

On the other side is Pizza Como, and its comparatively blasé exterior.

I’ve had more hamburger barbecues than I can count across the street at Schell’s. And there have been many times that I’ve looked over at Pizza Como and thought, “I wonder if they’re any good.”

Pizza Como must be good or it wouldn’t be there…44 years after it opened.

order counter at Pizza Como USA in Temple, PA

We pulled in on a Friday night. The parking lot isn’t very big to begin with, but with so many cars, it felt even smaller. (Tip: don’t make your first visit on a Friday night before a home Muhlenberg football game).

Everyone orders at the counter before taking a seat (or taking their food home) and waiting for dinner to arrive. It’s not an overly complicated menu: pizzas, sandwiches and a few simple Italian dinners are the only options.

bar seating opening up to the kitchen at Pizza Como USA in Temple, PA

Julie and I both ordered a slice and a side – her a salad, me an order of garlic parsley fries.

My slice of choice was the classic pepperoni. It wasn’t a big slice, but it was big enough with my side of fries. And it was ultra thin crust, some of the thinnest I have seen around the county.

slice of pepperoni pizza from Pizza Como USA in Temple, PA

There was something else different about it, something with the sauce that I couldn’t quite put my finger on. But I will say this, it was a darn good slice of pizza.

The fries were a whole other beast. As the guy at the counter said on our way out, “I could smell the garlic all the way out here.”

basket of fries topped with garlic and parmesan cheese from Pizza Como USA in Temple, PA

No complaints from me. I wouldn’t have ordered them if I didn’t love garlic. I don’t remember much parsley, but I certainly remember the garlic. I was glad to have it, too, because the fries themselves weren’t much to speak of.

slice of Hawaiian pizza with thin ham and crushed pineapple from Pizza Como USA in Temple, PA

Julie went with a slice of Hawaiian pizza – ham and pineapple. Like mine it was on the smaller side, with a thin crust, and very good. There was definitely no skimping on toppings, either.

salad with slices of ham and cheese from Pizza Como USA in Temple, PA

Her Italian salad – ham, provolone and black olives made it an Italian – was good. Though I think she regretted skipping a second slice in favor of the salad.

Add on a pair of Kutztown Sodas (they also have A-Treat for all you fans out there) and our final total was still less than $15.

One complaint that I have to put out there: one of the employees was wearing flip-flops. Open-toed shoes are a definite no-no, especially for staff that spends time behind the counter as this person did. It’s a safety hazard, plain and simple.

Seeing that was the only black mark on what would have been an outstanding introduction to Pizza Como.

BCE Rating
Food: Good
Service: Good
Ambiance: Good
Price: Reasonable

Pizza Como & The Vineyard
4600 5th Street Hwy
Temple, PA 19450

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Lunch & Dinner Pizzerias Reviews
omelet with homefries and white toast from CD's Place
— 4 Comments

Review: CD’s Place – CLOSED

cup-shaped building housing CD's Place in Boyertown, PA

Editor’s Note: CD’s Place closed at the onset of the COVID-19 pandemic. The business continues on with catering and occasional pop-up dinners, but the restaurant is no longer open for regular dine-in or takeout meals.

Waiting is the hardest part of every meal. The long wait I had for my meal at CD’s Place had nothing to do with service.

Allow me to explain.

The restaurant prioritizes its catering business, closing the Boyertown restaurant whenever they have a catering engagement.

It must be working for them because there have been many Saturdays that I have wanted to visit, only to see on Facebook that they are closed for catering.

Good for them. Bad for this food blogger.

Finally, the stars aligned and I saw the following post on Wednesday: “HEY! We’re actually gonna be open our regular hours this week!!”

I knew where we were going to lunch.

wall lined with photos of celebrities

Julie and I arrived in Boyertown a little before noon and pulled in behind the distinctive cup-shaped building.

The building is a real throwback, an example of roadside architecture that you just don’t see anymore. But it also has its drawbacks, including an awkwardly small seating area with tables for two and the longest counter seating area that I have ever seen.

Somehow it all just adds to the charm of the place.

Now that I was finally there, there was really only one question remaining: what the heck was I going to eat?

omelet with homefries and white toast from CD's Place

It was lunch time, but breakfast is served all day. I think I found the perfect way to do both: the Jamaican omelet. It’s a hearty omelet filled with jerk chicken and fried onions, served with a side of homefries.

First surprise, the chicken was chunked, not shredded or pulled. I’ve never had jerk chicken that was cubed before. Second surprise, it was really good jerk chicken.

Not too spicy, not too salty, it was the right blend of spice to fill an omelet. And fried onions, as I’ve mentioned before in this blog, make everything better for me.

The homefries were simple, just fried red-skinned potatoes. Nothing fancy, but it doesn’t need to be when you use the more flavorful potato variety.

hash topped with over easy eggs with wheat toast

Julie, meanwhile, couldn’t stop raving about her meal of two eggs over baked corn andouille hash.

Eggs are eggs, but the hash was definitely worth talking about. She only allowed me one bite, but it was a great bite.

The hash is an original, unlike anything I’ve found anywhere else. The sausage was tasty choice, but what really stood out was the corn that added an unexpected sweetness to the dish. It was a delicious, hearty breakfast that made for a great lunch, too.

In true diner fashion, the food was fast and reasonably priced. Our two meals were just $17 (full disclosure, we only had water to drink).

Finally, I have tasted CD’s Place and it is everything I had hoped for and more. It’s one of the most unique, funkiest joints (sorry, I’m watching Guy Fieri as I write this) in Berks County.

Just be sure to check ahead to make sure they’re open.

BCE Rating
Food: Very Good
Service: Good
Ambiance: Very Good
Price: Very Reasonable

CD’s Place
237 N Reading Ave.
Boyertown, PA 19512

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Breakfast & Brunch Cafes & Coffeeshops Diners Reviews
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Review: Dawn’s Deli

exterior of Dawn's Deli in Lenhartsville, PA

First impressions are vitally important, especially when it comes to restaurants. They make or break opinions, determining whether and when you’ll be back.

One restaurant that made a great first impression on me recently was Dawn’s Deli, a little place from the little town of Lenhartsville in northern Berks County.

I had never heard of Dawn’s Deli before this year’s Taste of Hamburg-er Festival. As far as I knew, the only restaurant in Lenhartsville was the Deitsch Eck.

But I certainly know about Dawn’s Deli now.

burger cut in half showing the patty, cheese, tomatoes and pesto

Among the three burgers we sampled at the festival was Dawn’s Taste of Italy burger. It was our favorite of the day. And the judges agreed, naming it Best Overall Burger.

The Taste of Italy burger featured mozzarella, pesto mayo and homemade bruschetta on a garlic bread bun.

woman eating a hamburger at a street festival

Why was it so great? The homemade bruschetta, for starters. It was as good as any Italian restaurant, with just the right amount balsamic. I could have eaten just the bruschetta with the bun and been happy. But add the pesto and mozzarella, and it turned into a hamburger masterpiece.

It’s one of the best burgers that I have had anywhere. The only thing left to do was go to Dawn’s Deli for the full experience.

Dawn’s has a storefront along Penn Street in “downtown” Lenhartsville. A wacky, waving, inflatable, arm-flailing tube man beckons customers inside.

a bottle of Pure Wild Tea and a bottle of Kutztown Red Cream soda on a pink tabletop at Dawn's Deli

In the one-horse town, Dawn’s also serves as the local convenience store, with shelves full of groceries and a full urn of coffee. There’s a few seats, but not many. A group of six was in at the same time as us, that left only a couple of tables for us to choose from.

At the back is the grill, the place where the magic happens. A large poster menu hangs on the wall with dozens of sandwich and burger options. Some are traditional. Others are entirely unique.

basket with a burger topped with sauteed onions, cheese and funyuns

I found a one-of-a-kind offering on the day’s specials. It’s called the Funyun burger, and it’s exactly what it sounds like and so much more.

The burger was topped with Funyuns (the onion ring chips) AND grilled onions with a creamy garlic spread on a grilled roll.

It wasn’t the Taste of Italy, but it was very good. Onions and garlic are among my favorite ingredients for just about anything so of course I loved this. The grilled onions packed most of the flavor, but the Funyuns added a crunchy texture. The garlic sauce was a welcome addition, the right spread to compliment the rest of the toppings.

Let it also be said that Dawn’s burger patties are a great base. With both burgers that I’ve tried, the patty has been well-cooked and juicy.

My only problem was the grilled roll made it too hot to hold. But I dealt with it.

grilled cheese sandwich with bread crusted in Parmesan

Julie found another of Dawn’s unique offerings, this time off the main menu. In bold text on the sandwich list is the Parmesan crusted pizza grilled cheese. It’s a mouthful to say, but it’s a delicious mouthful.

Playing off the traditional grilled cheese, this version is filled with cheese and pizza sauce. Then, the whole thing is coated in Parmesan and grilled, giving it a crispy, flavorful outer shell.

It didn’t look like pizza, but it sure tasted like a great slice of pizza. A few pepperonis might have made it even better, but there was no complaints about what we got.

basket of fresh-cut French fries from Dawn's Deli

Completing our meal was an order of fries. These were some of the thinnest fries that I’ve seen. That means a little less potato and a little more flavor from the fryer. Good stuff, but I prefer the reverse.

Our total bill, including a pair of drinks, still came in under $20. Not only is the food great, but it’s a bargain compared to many other places we’ve been.

First impressions are great, but second impressions count, too.

Dawn’s Deli delivered on both.

BCE Rating
Food: Excellent
Service: Very Good
Ambiance: Fair
Price: Very Reasonable

Dawn’s Deli
71 Penn St
Lenhartsville, PA 19534

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