Black Powder Tavern has been hard at work updating its menu to reflect the warmer weather. We’ve been loving the new drinks that Black Powder rolled out earlier this spring, with refreshing mules, adventurous spirit flights, an expanded wine list and a rotating craft beer list.
Known for his menu of American comfort food, Black Powder’s executive chef Gary Summers has developed several additions to the restaurant’s menu that will surely satisfy.
General manager Phil Cugliotta shares, “Chef Gary adeptly adjusts the menu based on seasonality and availability of ingredients. Sous chef Eric Allen has introduced several new dishes in his time here at Black Powder, too—he brings an energetic fresh view to our classic kitchen.”
Check out the new dishes below!
BPT Poutine
French fries, short rib, cheddar cheese curds, lager gravy
Orange-Glazed Pork Belly Sliders
Pork belly, Asian slaw, mayo, served on slider buns
Linguini Aglio Olio with Kale
Shrimp, linguini, kale, red pepper flakes, garlic and olive oil
Tortellini Pesto Pasta
Ricotta-filled tortellini, arugula pesto cream, roasted red peppers, cherry tomatoes, goat cheese
St. Louis-Style Spare Ribs
St. Louis-style pork ribs, fries, coleslaw
Chicken & Shrimp Saute
Pan-sauteed chicken and shrimp, roasted red peppers, shiitake mushrooms, roasted potatoes, flash-fried spinach
We chatted with some of the staff at Black Powder Tavern, who shared their thoughts about the new menu and some favorite new dishes:
Executive Chef Gary Summers
“This summer, we really wanted to tap into the feel-good food that people come to expect from Black Powder Tavern. Nothing is better or more comforting than a good rack of ribs. These are a very large portion and are fall-off-the-bone tender. Pair them with one of our large format bottles from Ommegang for a truly satisfying meal.”
Sous Chef Eric Allen
“My favorite dish on the new menu is the orange-glazed pork belly sliders. Tangy, sweet pork belly topped with a savory slaw really brings out those spring and summer flavors with a little bit of an Asian flair. Try it paired with our new Dutch Spy cocktail—Effen Blood Orange Dutch Vodka, Sprite and orange juice.”
Server Tyler Scavello
“My favorite new dish is the pesto tortellini. It’s a great mix of flavors and cheeses. Guests really seem to love it. I’ve had people revisit and order it again and again! Try it with a glass of Sauvignon Blanc from Trinchero Winery or Edna Valley for a balanced, flavorful meal.”
PA Eats’s Take
Now that the weather has warmed up, don’t forget about Black Powder Tavern’s relaxing patio. It’s perfect for an after-work happy hour or an intimate date. We recommend trying the BPT poutine paired with a New Belgium Fat Tire Amber Ale to start. Follow up with the linguini aglio olio with kale paired with a glass of Canella Prosecco de Conegliano. Sparkling wine isn’t just for special occasions—a cozy night out at Black Powder Tavern is the perfect “excuse” for a celebration!
For more information about Black Powder Tavern’s brand new menu, follow along on Facebook and Instagram.
Find Black Powder Tavern at 1164 Valley Forge Rd. in Wayne; phone: (610) 293-9333.
- Photos: Black Powder Tavern
