LIMERICK – When it comes to creating the hometown feeling, Sunshine Café has got it right. And if the full parking lot and jovial patrons are any sign, there is definitely a great sense of community at this Limerick destination.

“We’re the ‘Cheer’s’ without the beer,” said owner Jamie Coulston.

As the Muncher looked left to right at crowded room of smiling customers enjoying coffee and breakfast, with servers speaking to customers on a first-name basis, it was hard to disagree.
Located at 207 West Ridge Pike, the property, which used to be a second location for Speck’s Chicken, has been operating as Sunshine Café for 10 years.

Throughout this time a number of different specials and unique items have made the diner a staple in the community of Limerick.

Stuffed French toast made with cream cheese filling and topped with strawberries complements specialty omelettes like Italian sausage, stromboli, and southwest steak.
After continuous customer requests, Sunshine Café made the decision to open for dinner on Thursdays to Saturdays. Offerings such as homemade chicken pot pie, chicken cacciatore, pork and sauerkraut, and meatloaf are a wholesome treat to evening diners.

The Mercury Muncher had the pleasure of sampling the sticky bun French toast, eggs benedict and kielbasa. The sticky bun French toast a sticky bun sliced into thirds, dipped in egg mixture, then tossed on the grill and doused with powdered sugar. The result is a tasty treat that could have been a dessert, as the sweet cinnamon and maple collided with a warm walnut crunch. And if you are coming for dessert, try the sticky bun ice cream sandwich, caramel apple cake, peach cobbler or homemade cheesecake.

The eggs Benedict were a familiar, and delicious, breakfast staple. The Muncher enjoyed the traditional version, but others can sample variations such as crab Benedict, where egg are placed on a crab cake instead of Canadian bacon; or eggs Benedict Florentine, where spinach is mixed into the hollandaise sauce.

A generous side of kielbasa was the perfect breakfast pairing, as the crispy skin gave way to the juicy, tender meat.

With daily specials, a menu that changes weekly to fit customer requests and friendly, speedy service, Sunshine Café is one diner not to miss.

Sunshine Café is open 7 days a week, Sunday to Wednesday from 6 a.m. to 2 p.m. and Thursday to Saturday from 6 a.m. to 6 p.m. For more information or to place a take out order, call 610-409-8420.

DOUGLASSVILLE – Nikka’s Kitchen Café offers a Mediterranean-inspired menu of recipes that combine modern innovation with the best of traditional cooking styles.

Owners Nikki and Karen (from which the name Nikka’s in derived) loved the charm of the building in which the restaurant is housed. This convinced them to offer their family recipes to the public when they opened in July 2010. The open-concept dining room is artistic and reminiscent of a quaint city-style dining establishment – without the city prices.

There are not many places in the area you can get Greek food, and adapting traditional meals with a personal chef’s touch separates Nikka’s from the rest. Spanakopita is one such dish. This rich spinach puff with ricotta and feta cheese, eggs and chopped onion wrapped in filo dough.
Chicken Byzantine is made of artichokes with capers, olives and wine with a zesty tomato sauce. The dish is a Greek delicacy. Ouzo tomato sauce is sautéed, and tomatoes and olives are added. Feta cheese is placed on top and the dish is baked in the oven.

For pizza lovers who love toppings, the flatbread pizza is a must-eat. Made with Roma tomatoes, caramelized onions, green peppers and goat cheese, this is an eclectic dish packed with plenty of flavor.
Soups are different each day, and offer a twist on traditional recipes. For example, a Tuscan clam chowder is made with penne pasta and chick peas instead of potatoes. To cap a fine meal, delectable desserts such as cheesecake, tiramisu, and Greek pastries like baklava complement popular offerings of brownies and cookies.

The Muncher tried the baked lemon chicken with pasta cooked with olive oil and white wine. The chicken was tender and seasoned perfectly – without an often common emphasis on salt – which combined with the pasta to create a delicious meal.

Tuesday night is pasta night, featuring a number of different pasta dishes, such as homemade mushroom ravioli. Fresh pasta is stuffed with mushrooms, seasoning and garlic. A half-chicken dinner is served on Thursdays.

The chicken is served with rice or lemon potatoes, Greek salad with homemade dressing and sliced bread. The healthy chicken dish is marinated in lemon juice and fresh herbs then baked.
Nikka’s is open for lunch Tuesday to Friday from 10:30 a.m. to 3 p.m. and is located at 7 Old Swede Road (422 East) in Douglassville. The restaurant opens again for dinner at 5 p.m. on Tuesdays and Thursdays, and offers personal catering services. For more information call 610-914-0117 or visit www.nikkaskitchencafe.com.

ROYERSFORD — When Penny’s Pizza closed its doors almost four years ago, there was a resounding feeling of disappointment in the Royersford area.

When the renowned pizza shop opened back up last October, the only disappointment associated with Penny’s was that the wait time for pizza grew as high as six hours, with the last pizza typically coming out of the oven at 1:15 a.m. But for devoted Penny’s fans, the wait was well worth it.

Penny’s Pizza’s claim to fame comes from their sweet sauce and use of cornmeal in pizza-making. Each pie is made backwards. Cheese is laid on the dough, then sauce is added, a method that few pizzerias employ. The dough is kneaded with a healthy dose of corn meal to give it the signature Penny’s taste.

“It’s an old family recipe that we have kept,” said owner Jen Pengelly, pictured below. She added, “the sweet sauce is what the customers like most.”

The Mercury Muncher has sampled a fair share of pizzas, but nothing was quite like the crunchy corn meal concoction that Penny’s offered. Combined with the sweet sauce, the pizza was a tasty treat with distinctive character, something that does not come with just any slice.

Penny’s serves a small menu, but what they do serve they serve right. Available are Neapolitan and white pizzas with a wide variety of fresh toppings, lasagna, strombolis and calzones.

One of the most defining characteristics of Penny’s is the commitment level of their customers near and far. The restaurant has shipped their food via next-day-air to California and Florida. Two customers come from Lancaster twice a month to get pizza and strombolis for parties, and others from Penn State and the District of Columbia will order 10 to 15 strombolis and freeze them.

In the spirit of being back in action, Penny’s Pizza will host their first annual pizza - eating contest in the spring, and will have more details on their website, www.gotcornmeal.com.

Penny’s Pizza is located at 68 W. Ridge Pike, Royersford and is open Thursday to Sunday, 3 p.m. to 9 p.m for pickup customers. To place an order, call 610-489-3636.

EAST VINCENT — In the late 1700s ,the Brumbach (later known as Brownbach) family built the building that today houses Bella Pizzeria.

Standing the test of time, much of the interior has remained the same over the years, including the fine stonework and floors. From a general store to a gas station where barbeques were held in the back to a Red Rooster breakfast restaurant, the building has seen a lot of transition.

Celebrating more than three years in business, Bella Pizzeria is making a name for itself by serving quality foods at reasonable prices. And while the outside maintains the traditional look, inside there is a restaurant that is keeping up with the times — and appetites — of the greater East Vincent community.

A huge menu unfolds to a variety of foods, included a wide selection of handcrafted pizza options, all cooked in a brick oven. Feedback from the customers is that the pizza is great, people love the wings, and because of some poultry-infused dishes it was suggested that the restaurant start calling itself “Bella Chicken.”

The restaurant features traditional pizzeria items such as steaks, hoagies and pizza as well as some more obscure dishes, such as the Red Rooster. This sandwich is made of grilled chicken, fried onions, mushrooms, roasted red peppers and pepper jack cheese on a freshly baked roll. Farmland steak and chicken is used, complemented by fresh vegetables and other ingredients.
Homemade desserts such as cheesecake, triple chocolate cake and cannolis complement the lunch and dinner menu items, all of which can be enjoyed in a large dining area. The dining room, featuring a small game room and television, makes Bella Pizzeria a relaxing family-oriented destination.

The Mercury Muncher sampled a tasty cheesesteak with hearty beef, gooey melted American cheese, thick-cut fried onions and cool sauce. Even a small sandwich was filling enough to satisfy the Muncher for the whole day. The Muncher’s only regret was that it didn’t get a large so it could snack on the sandwich again for dinner!


Pickup, dine-in and takeout service are offered, take out beer is available, and on Mondays and Tuesdays kids can eat for $2. Senior citizen discounts and a variety of specials can be taken advantage of and are promoted on the Bella Pizzeria Facebook, where the full menu and coupons are available.

Bella Pizzeria is located at 366 Ridge Road in Spring City and is open Monday to Thursday 10:30 a.m. to 9:30 p.m., Friday to Saturday 10:30 a.m. to 10 p.m. and Sunday 10:30 a.m. to 9 p.m. For more information or to place an order, call 610-495-5272.

It didn’t take long for C.J.’s House of Wings N’ Things to garner the attention of the community, as The Mercury’s Readers’ Choice winner for best wings has quickly made a name for itself with a stacked menu that includes 69 flavors of wings — and counting.

Open since May of 2010 at their Pottstown location, the family business is owned and operated by local firefighters including chef C.J., who has concocted wing sauces ranging from the sweet to the ghastly — literally. The “Fiery Ghost” flavor is an inferno sauce mixed with Ghost Pepper, and C.J. explained “if you like it hot, it’s good.” A creative flavor called the “Twisted Mexican” features a southern-style sauce of herbs, spices and cayenne pepper mixed with blue cheese and ranch.

And while in spicy heat measurement C.J.’s offers an extreme sauce that reaches 5 million Scoville units, the variety of fresh, never frozen wings offers something for everyone.

Though wings are C.J.’s specialty, smoked pork and ribs, hoagie and steak sandwiches and much more fill out a diverse menu. The Muncher tried the “Beech Street Melt,” a hearty portion of turkey, cheese wiz, onion rings and hot ranch sauce packed in a fresh Amoroso deli roll. The cool cheese was the first taste felt, but a zing of the hot ranch sauce on the backend made this dish a welcome distraction from the typical turkey sandwich. Offering a variety of specials, C.J.’s delivers a delicious and economical meal that doesn’t compromise quality.

Located at 203 N. York St. in Pottstown, C.J.’s House of Wings N’ Things is open Sunday to Thursday 10 a.m. to 9 p.m. and Friday to Saturday 10 a.m. to 11 p.m. Free delivery available by calling 610-970-8646.

POTTSTOWN – As Kickin’ Chicken & More gears for their first anniversary at their new location, one thing that hasn’t changed is the emphasis they put on making high quality, delicious cuisine.

Now at 808 N. Charlotte St. in Pottstown after two years at High and Washington streets, Kickin’ Chicken now offers limited seating, though most orders are for takeout.

All menu items have been served at seven locations that the co-owner and chef Norm Taylor has managed in a long career in the restaurant business. Taylor features special recipes for homemade soups, hand-cut potato skins, sautéed corn, broccoli with onions and much more.

Large, juicy chicken strips and wings are what Kickin’ Chicken is famous for, as the portion size is significantly larger than the competition. Cooked from scratch and never frozen, it may take a few extra minutes to prepare some food items, but the wait is well worth the quality.

Special promotions for weekend football games and holiday parties are now being offered, and the staff will cater for large orders.

The goal of the restaurant is to provide quality home-cooked meals at affordable prices.

Kickin’ Chicken is open Monday to Friday 11:30 a.m. to 8:30 p.m. and Saturday to Sunday 3 to 8:30 p.m.

POTTSTOWN — When Craig Bolinger bought the historic corner building at King and Manatawny streets, he envisioned a restaurant that served the freshest food possible, delivered right to the customers’ doorstep. With the help of manager Lynn Mazza and his excellent team of employees, the dream was realized and continues today, as prompt service is complimented by a smile and friendly greeting.

One of the first independent pizza restaurants locally to use a computer ordering system, Ice House has evolved with the times to provide online ordering through their updated website, www.icehousedelivers.com.

Customers crave their cheesesteaks, wings and hoagies, and the Mercury Muncher was quick to hop on the specialty cheesesteak, which was served with Farmland sliced steak and served on a fresh-baked Conshohocken roll. Provolone cheese, sauce and fried onions made this mouthwatering dish a Muncher favorite.

For Ice House, the staff is not happy unless the customer is happy, stressing a commitment to their 100 percent customer satisfaction guarantee. As they develop their expanded catering menu, quality and convenience are paramount as the restaurant has expanded to meet the catering needs of the community.

Delivering everything on the menu, Ice House Steaks & Pizza offers delivery, pickup, dine-in, catering and take out beer. They are open every day from 11 a.m. to 11 p.m. For orders call 610-326-9999.

COLEBROOKDALE – You only get one chance at a first impression. For Dan’s Deli, the appreciable impression they have made on their customers has kept them coming back for years, and the staff takes a lot of pride in being able to serve most of their clientele by name.

Staples including milk, eggs, bread and cheese are available — but that’s not the only reason it feels like home. A variety of homemade soups are featured, like Tuesday’s Tomato-Noodle Burger and Thursday’s Cream of Potato. The menu is extensive, including traditional deli products, wings, and potato and macaroni salad, as well as the locally-touted “Triple D”. This sandwich is half-cheesesteak, half cooked ham — and all delicious. Cool lettuce, tomato and mayonnaise complement the savory steak and ham, which is enveloped by a light yet crispy Amoroso roll.

A key element that Dan’s hones in on is the convenience of a quality local deli. They courteously provide business lunch delivery, hoagie and sandwich tray orders, and dine-in service for families that are often to busy to cook. Also, if there is something diners want that’s not on the menu, there is a good chance the staff will be able to make it.

As part of a bi-weekly contest, entrants have chance to win a $20 gift certificate to the deli. Looking in the basket of entrants, The Muncher could tell that there were plenty of patrons who would love the chance to win the special promotion.

Dan’s Deli is located at 1371 W. Philadelphia Ave., 3 miles west of Boyertown and is open Monday to Thursday 10 a.m. to 8 p.m., Friday 10 a.m. to 9 p.m. and Saturday 10 a.m. to 8 p.m. For takeout orders, call 610-367-8681.

SPRING CITY – The lowering temperature and falling leaves seem to beckon a warm, inviting restaurant that can provide a hearty homemade meal that fills stomachs and spirits alike. Lucky for the Mercury Muncher and the community, that place is Perry’s Place, conveniently located at 60 N. Main Street in Spring City.

It helps that Perry’s, which opened in March 2009, utilizes local produce and food purveyors, with all food cooked on the premises by Chef Joy, and changes the menu weekly. Customers appreciate the freshness and variety as comfort food such as chicken and dumplings and meatloaf are balanced by specialty items like homemade pierogies, which Perry’s takes orders for weekly.

Keeping up with the theme of variety, the Muncher was fortunate to enjoy a sampling of Perry’s finest foods, starting with the creamy chicken corn chowder. Stocked with generously-portioned, shredded chicken and juicy corn, the hearty soup was the perfect beginning to a delicious meal. What followed was a panorama of flavor: soft jumbo lump crab cake, tender grilled sea scallops, a soft and crispy pierogi, a rich and moist potato pancake, and most creatively a “cheak” (chicken steak), made of breaded grilled chicken breast with a barbeque flank steak sprinkled with cheddar cheese.

A B.Y.O.B. restaurant, Perry’s Place is now taking Thanksgiving reservations, providing private and on-premises holiday catering. They can be found on Facebook. Dinner is served Wednesday to Saturday, 5 to 8 p.m. Breakfast is available Saturday and Sunday 6:30 a.m. to noon. Call 610-792-3224 for more information.

BARTO — When Marilyn purchased Pine Tree Deli six months ago, she knew she was venturing into something different. What she didn't know was that she would turn the deli into a fresh and friendly destination that customers see as a second home.

The reason patrons continue to visit the deli is simple: The kind atmosphere and the delicious menu. For early visitors, a hearty breakfast of eggs, homefries, scrapple, and assorted hot sandwiches help to start the day off right, while the lunch crowd gets there early to grab the freshly homemade chicken and tuna salad sandwiches.

Hoagies are hand crafted using Dietz & Watson meats. And if you need a sweet treat, you can pick up baked pastries, AP cake and shoofly pie, and a Muncher favorite, peanut butter tandy cake made by Coventry Ice Cream Parlor.



While the food will get you in the door, the family-oriented approach to serving customers with respect and appreciation will keep you coming back.

Pine Tree Deli, located at 429 Hoffmansville Road, Barto, is open Monday to Saturday, 7 a.m. to 3 p.m.

The Muncher recommends:

Turkey hoagie with lettuce, tomato, mayo and onion

Fountain Coca-Cola

Peanut butter tandy cake

POTTSTOWN — Classic Grill V will open today at 6 a.m., ending the six-year vacancy at 1390 N. Charlotte St. in Pottstown. Offering generous portions at economical prices, owners Alex and Bruce are poised to make their restaurant a comfortable destination for families to sit down and enjoy a homestyle meal.

While the menu includes many traditional items, there is nothing old about the interior of the diner, which has been completely revamped to serve customers breakfast, lunch, and dinner.
After a long rehab process that included rewiring, plumbing, and a reworking of the layout, the former site of Dairy Queen was converted to the family restaurant that the owners envisioned. Both owners saw the location as an opportunity to make a positive impact on the local community.

“We want to give people what they want,” said Bruce, who is a 25-year resident of Pottstown. “We will offer good service in a friendly, happy environment.”

Culinary options range from the beefy to the healthy, including 10-ounce burgers, 16-ounce steaks, and healthy platters such as tuna salad and fresh garden salads.

Classic Grill V is providing senior citizens with a number of different specials, in addition to the daily specials that they will provide for other meals. Combine this with free WiFi for all patrons, and you will find that there is something for everybody at Classic Grill V.

Classic Grill V is open Monday through Sunday, 6 a.m. — 10 p.m.

The Muncher Recommends:

Seafood Kabob: broiled shrimp, scallops, salmon & fillet of flounder with scampi sauce
New York Strip: 16-ounce heavy cut with sautéed mushrooms

NEW BERLINVILLE – It’s no secret that lately people have been dining on a budget. For those who are concerned with cost but don’t want to compromise quality, Angelo’s Diner is just what the culinary doctor ordered.

The family-owned restaurant that used to be named Apple Dumplings has been working hard to improve the interior and exterior of their Route 100 business. The last six years have included indoor and outdoor renovations that have been capped off by enhanced landscaping.

But what really brings in the customers is the food.

Angelo’s is one of the only diners in the local area to feature a full salad bar, which complements the wide variety of recently updated entrees. Some currently featured dishes include Tex-Mex chicken, which is chicken and rice topped with chili and melted cheddar cheese. A number of Italian dishes such as shrimp fettuccini Alfredo and chicken Alfredo have also been added.

One of the best features of Angelo’s is their rotating daily soup option. Chicken noodle, lobster bisque, shrimp bisque, New England clam chowder and split pea soup make up a couple of the choices the restaurant provides. Manager Naz encourages patrons to suggest dishes they want.
“If you want something new or different, ask the chef,” he said.

Angelo’s is also a prime breakfast destination, offering the best in breakfast foods, including poached, over-easy, light and medium eggs, homefries, hash browns, oatmeal pancakes and much more.

While variety of foods is important, Naz emphasizes that keeping meal prices as low as possible to the patron is the No. 1 goal.

“We have the cheapest prices around, and you get more than you bargained for,” he said.


Comfortable air conditioning and free Wifi are available; business meetings are welcome. It’s the perfect atmosphere to read your newspaper or enjoy a song, as most tables feature Jukebox machines.

Angelo’s Diner is open 24 hours a day, seven days a week, accepting takeout orders, indoor and outdoor dining and party reservations. For more information, call 610-367-1842.

ROYERSFORD — For transplanted New Yorkers, sometimes the hardest thing about moving to a new location is finding a good bagel, because once you’ve had the real thing, there is no alternative.

At least there didn’t used to be, until lawyer-turned-shop owner Richard Welsh took matters into his own hands.

“I’ve been to New York, and I wanted the real thing,” said Welsh, who founded Barrister’s Bagels, located at 1814 Ridge Pike in Royersford. From the genuine New York bagel boil and baking process to the modish interior décor, Barrister’s takes a page straight out of Manhattan.
Preparing all food as made-to-order, using fresh ingredients, and sticking to the tried-and-true methods of bagel-making help the eatery deliver the perfect bagel shop experience.
The extra attention to quality makes a huge difference.
Bagels are boiled before baking, which creates a shiny outside and a fluffy inside. As Welsh noted, most chains don’t do that. Post-boil, the bagels are baked on both sides on burlap-coated cedar boards, which creates a more consistent, crispy bagel, with toppings on both sides.

When it comes to filling the bagels, Barrister’s has it covered. In addition to a wide variety of fresh cream cheeses, Barrister’s uses Boar’s Head sandwich meats and offers Taylor Pork Roll and Hatfield sausage with breakfasts.

Top sellers include the Everything, Plain, and Sesame bagels. Barrister’s has also kicked off a Flavor of the Month bagel, with August’s flavor being Banana Walnut.
Like a good bagel shop should, Barrister’s offers premium roast coffee, which they chose through blind taste-testing. Numerous coffees were examined before locally-produced Burlap and Bean coffee of Newtown Square was chosen.

For a business that is celebrating its 18-month anniversary in August, Barrister’s often has to dispel the impression that they are a chain store, although it is understandable how many might think that they are. With an agency-designed logo and old-fashioned (purchased) authentic Brooklyn recipes, Barrister’s is certainly becoming a leading culinary destination, but it is still a mom-and-pop store at heart.

For a new store to be so infused with the importance of tradition, Barrister’s Bagel Co. is one of the most special places in the “hole” world.

The Mercury Muncher Recommends:
• Large iced coffee
• Poppy seed bagel, toasted with scallion cream cheese

BEHIND THE SCENES OF THE BAGEL MAKING PROCESS!

Step 1: White dough is mixed in 100 lb batches using flour, yeast, salt, malt, conditioner, which includes vitamins, and water.

Step 2: Dough is cut into strips, then cut into plugs. The belt curves and then forms a circle.

Step 4: Bagels are laid out and cooled in a large refrigerator

Step 5: Bagels are boiled 4 dozen at a time in a kettle, then laid out on boards and baked 250 at a time.

And of course, fresh bagels are put on display for eager customers!

NORTH COVENTRY – If you’ve ever wondered “where’s the beef?” the Mercury Muncher has found it. It’s at Coventry Pub, and they have the right to boast the roast.

Since 1960 Coventry Pub has served roast beef sandwiches, hand carved from a slow-cooked tender beef round while you watch, the same way since the restaurant opened. While 35-year tenured owner Bill Owen has been recently making improvements to the building, such as new air conditioning, and dining room and bathroom renovations, the roast beef is one untouchable recipe for success that is steeped in tradition.

Coventry Pub also offers appetizers, soups and salads, burgers, hand-carved sandwiches and desserts. A variety of home-style dishes are offered, including pot pie, shepherds pie, and beef stew.

Soups such as French onion and chili complement the soup of the day, which changes daily. There is one soup that Coventry Pub is especially known for: The fresh snapper soup is a delicious break from the ordinary culinary options. The snapper meat comes to the restaurant in a turtle shell and is cooked in house. Generous portions of the meat complement the thick beefy sauce to create a homemade delicacy.

Weekly specials such as “Yuengs and wings”, Taco Tuesday and pasta night give diners a reason to visit Coventry Pub every day. On Sunday’s, a dinner entrée purchase comes with a free dessert.

For those looking to fill a frosty mug, there are 11 beers on tap, including local craft beers from Lancaster Brewing Company and Victory Brewing of Downingtown, as well as Spaten seasonal beer from Germany.

For a sweet treat, Wert’s birch beer is also offered.

One of the best features of Coventry Pub is the hometown feeling you get when you walk in the door. A disc jukebox stuffed with oldies, doo-wop, classic country and timeless hits creates an enjoyable ambience that keeps regular customers happy and makes new ones feel comfortable.

With a friendly staff, televisions playing local sports games, and country furnishings adorning the building, it’s easy to feel at home. And that’s just the tradition Coventry Pub has been creating for more than 50 years.

The Muncher recommends:

Freshly-carved roast beef sandwich au jus on a crusty Kaiser roll

Homemade snapper soup: snapper meat, tomatoes, celery, onions, carrots, traditional herbs and spices in a thick brown sauce