A well-kept secret, nestled away where Rt. 340 and Bondsville Road split in Downingtown, Beaver Creek Tavern delights with everything from pub fare to fine dining.
This family-owned and -operated tavern has a diverse menu to suit the tastes of those hungry for a burger and also those anxious for sophisticated fare. New Executive Chef Sean McGonigle has taken an already generous menu and added his own personal touches and flavors. My omnivorous friend Meg and I descended upon Beaver Creek Tavern recently to sample what Sean had to offer. Witness the variety:
Top New Dishes to Try at Beaver Creek Tavern:
Maryland Crab Soup
We found the amount of heat outstanding in this stew-like, thick soup. Rich with the most uniformly diced veggies we’ve ever seen, this was a “meaty” soup in a satisfying tomato, rather than a cream, base. A wee bit of cayenne, Old Bay and a dash of hot sauce brought the heat without overpowering the crabby goodness.
Chicken Pot Pie
Meg, who came along to make sure any non-veg items got their due, commented she was delighted to be the only one tasting this puff pastry-topped gem. Super thick and again stocked with beautifully diced veggies plus tender chicken, this is one chock-full pot pie. The light puff pastry topper was flaky and delicate, and provided a simple but buttery accompaniment.
Atlantic Salmon
Restaurants do a lot to salmon that just isn’t necessary, as it’s a flavorful fish on its own. Chef Sean’s simple seasonings brought out the nuances of this healthful fish without overpowering its naturally rich flavor. Beside the beautifully cooked salmon was a generous serving of freshly made mashed potatoes. Hearty, mashed with the skin, they, too were lightly seasoned to compliment the fish. Last, but not least, garlic asparagus added a slight crunch to the dish.
Fish Tacos
These offered a welcome surprise with mahi mahi taking center stage. A slightly crunching coating gave just a touch of garlic without overpowering the mild, “beefy” fish. Along with a chopped salad of lettuce, tomato and cucumber, the fish tacos came with tortillas, house-made salsa with black beans, sour cream, guacamole and lime. A bright and refreshing dish.
Just when we thought we were done, out came two desserts to share—and only to share because we were quite full at this point. Seasonal desserts are homemade daily from family recipes, so save room when you visit.
Pumpkin Cheesecake
The pumpkin cheesecake was creamy with distinct pumpkin notes on a graham crust and topped with delicate chocolate chips. Don’t skip it!
Carrot Cake
But if you do, choose the dreamy carrot cake. A tangy cream cheese frosting brought out the sweet carrots in the tender cake. Carrot cake can be super-sweet, but this family heirloom was a just-right combo. We’ll say it again: don’t skip it!
Find Beaver Creek Tavern at 1350 Bondsville Rd. in Downingtown; phone: (484) 593-0481.
All photographs credited to Nina Malone.
