Deriving its name from the Spanish word for pineapple, La Piña Valley Cantina is the newest upscale casual Mexican hot spot to burst into the food frenzy of the southern Pa./northern Delaware area.
Owned by David and Fay Steiger, the spicy space opened last week in the Garnet Valley Plaza on Rt. 202, just south of Glen Mills. David brings a 25-year culinary repertoire, with the Harvest Seasonal Wine Bar & Grill brand, Roy’s Hawaiian Fusion and Washington Square Restaurant, to this new venture.
Fay & David Steiger and Executive Chef Angel Diaz
Executive Chef Angel Diaz has his own list of accolades to share, with training from Escuela de Artes Culinarias de la Ciudad de México and stints at both Stephen Starr’s Tangerine and his own award-winning South Philly Bar & Grill.
“We wanted to create an urban feel in the suburbs,” says Fay. “We also believe that the symbol of the pineapple, and everything it represents, will be carried throughout this concept with our menu, our incredible lineup of tequilas and mezcals, and of course, our hospitality.”
Having observed the husband and wife duo and their crew handle a very busy Thursday-evening crowd like pros, made that philosophy visible.
Although we shared news of this restaurant opening last week, we wanted to give you a closer look at four things that make La Piña a spot you need to put on your list of must-visit new dining destinations. Here’s what we’re loving:
The Guac
Tableside guacamole is just plain fun. Who can deny the entertainment value when watching the slicing and deseeding of whole avocados and the blending of onion, tomato, lime juice and cilantro in a lava stone bowl? Warm tortilla chips for dipping get the meal off to a perfect start. We recommend the kicked-up salsa, too!
The Menu
Shrimp ceviche
Ceviche connoisseurs are in luck with a focused and savory selection of marinated fish dishes. We sampled the Spanish shrimp ceviche, which is a vibrant and tangy blend of jicama, red onion, fennel, candied lemon rind, sliced olives and juicy chunks of grapefruit.
Appetizers include quesadillas, a melt-in-your-mouth short rib empanada, a diverse list of avocado sopes, and sizzling grilled octopus. Chicken tortilla soup and a short list of salads prep the palate for an ambitious assortment of succulent “street” tacos, including the signature al pastor (pineapple marinated pork), ahi tuna, chicken, and the vegan lechuga, which are iceberg lettuce cups filled with local mushrooms, tomatoes, pickled onions and charred pineapple salsa.
Chicken enchiladas verde
There is something for everyone in the “platos fuerte” section of the menu, with tempting tostadas, the cantina burger (with guac, fried green tomatillos and monterey jack cheese on a chipotle aioli-slathered brioche bun), and hearty chicken enchiladas verde. The cena plates (available after 4 p.m.) pull out all the stops with a loaded La Piña molcajete overflowing with poblano rice, steak, chicken, chorizo, pineapple and avocado; mole chicken; pozole (traditional Mexican stew) and paella.
The Booze
Crowned fruit margarita
Tequila is one of the most popular spirits in the world (we’re advocates!), and with over 70 brands of tequila and mezcal represented here, it’s like Cinco de Mayo every day. Blanco, reposado, anejo and extra anejo are offered at $8–$30 a pop. Agave flights of 3-6 oz. glasses run between $13 and $25.
Tropical Heat margarita
Mix it up with progressive and perky libations, like our new favorite Perfecto Mundo, with a blend of sombra mezcal, pineapple, honey and a lip-tingling pink peppercorn salted rim. Instagram-worthy fruit-flourished margaritas (up or frozen), piña coladas, mojitos and house-made sangrias are fresh and colorful. We recommend the subtle warmth of the Tropical Heat margarita with a rim of smoked chile sea salt to get the party started.
Familiar Mexican and local craft brews, as well as South American and Central American wines, are available, and they all pair well with the cuisine. Plenty of non-alcoholic choices are available, too.
The Vibe
It’s a fun and funky atmosphere with the hard-to-miss stunning centerpiece mural of a large calaca (Mexican skull) painted by David’s 72-year-old aunt, Sally D’Amico. Quirky “tumbleweed-like” chandeliers and Edison lights hanging throughout the restaurant highlight colorful framed amate (Spanish bark paper) prints on the walls. Wood and corrugated aluminum booths mix with standard and pub-height tables over brick-and-tile flooring to create an authentic street-like feel.
Service is prompt, knowledgeable and pleasant. Open for lunch and dinner daily.
La Piña Valley Cantina is located at 95 Wilmington Pike in Chadds Ford; phone: (484) 800-8055.
- Photos: Ed Williams
