TASTE Re-Open's in Historic Downtown Phoenixville

TASTE Open's in Historic Downtown Phoenixville (Photo: Taste)

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Historic Downtown Phoenixville, PA - Sand Castle Winery, the European vinifera estate vineyard in Bucks County, is pleased to announce the reopening and reconceptualization of TASTE (236 Bridge Street; 484-924-9530). Situated in the heart of historic downtown Phoenixville, TASTE, the former wine and small plates retail store has been transformed into a chic vegan restaurant, featuring savory and elegant comfort food, with the emphasis on proteins.Historic Downtown Phoenixville, PA - Sand Castle Winery, the European vinifera estate vineyard in Bucks County, is pleased to announce the reopening and reconceptualization of TASTE (236 Bridge Street; 484-924-9530). Situated in the heart of historic downtown Phoenixville, TASTE, the former wine and small plates retail store has been transformed into a chic vegan restaurant, featuring savory and elegant comfort food, with the emphasis on proteins.

 

Executive Chef Theo Charitos has developed the menu using products from the Herbivorous Butcher (theherbivorousbutcher.com), the world's first meatless, plant protein based butcher. It will seat approximately 50, with 20 seats at the bar and will host live music. TASTE aims to appeal to vegetarians and carnivores alike. Look for additional locations opening in the area throughout 2017.

A full bar featuring Sand Castle Wine will offer Pennsylvania only spirits from Pittsburgh’s Wigle Whiskey and Boardroom Spirits in Lansdale; and local micro-breweries, Free Will Brewing in Perkasie and Easton’s Weyerbacher Brewing. Cocktails will showcase drinks that were created to pair well with the menu.

Menu items include the Huli Huli Rib Slider with root veg shed, spicy spread on a sweet bun ($16); Portuguese Chicken and Sausage with black bean kake and braised baby kale ($18); Laos Street Tacos with lao sausage, sweet and spicy pico, syrachia honey and avocado ($16); a Blackened Ribeye with crispy potatoes and bourbon ketjap ($19); and Grand Ma Flat made with arugula pesto, fire roasted tomato and mutzarella ($16).

"Rather than emulate the 'leafy-greens,' raw foodism model that is commonplace, we sought to form a concept that provides a savory, gourmet menu which satisfies both the diehard and reluctant vegan," explains managing partner Chad Sletten. "When we sampled the 'meat' and products from the Herbivorous Butcher, we were blown away,” Sletten continues. "The ribs had the exact same texture, flavor and consistency as traditional meats. The chicken tasted like chicken. The steak tasted like high quality beef.”

Siblings, Aubry and Kale Walch have spent the last several years perfecting deliciously deceiving meat-free meats and cheese-free cheeses and in January 2016, they opened The Herbivorous Butcher, the nation's first vegan butcher shop. Their vegan meats and cheeses are made from scratch in small batches with ingredients available at the local co-op. Their mission is to improve the health of people, animals and the environment through food, and to further their mission they founded, a farm sanctuary called Herbivorous Acres.

Chef Theo Charitos developed the menu around the Herbivorous Butcher's proteins, incorporating Sand Castle olive oils, and paired to Sand Castle wines, the result yields offerings that every person will love—healthy but tastes authentically remarkable!

Chef Charitos comes to TASTE with an impressive background. Third generation restaurateur, Charitos has earned his distinguished reputation through his commitment to culinary excellence. Having studied classic cuisine in The Netherlands, he became the Chef at Rhode Island’s CAV – an eclectic award winning restaurant dealing in inspired cuisine and antiques. Chef Theo returned home to Philadelphia to open Davio’s. After 2 successful years with this Northern Italian steakhouse, Chef Theo was lured away by The Drafting Room a boutique restaurant chain specializing in classic American cuisine and craft beers, to be their Corporate Chef. While at the helm, Chef Theo excelled in creating a culinary marriage between craft beer, small batch scotch and cuisine. Twelve years later, Chef Theo opened The Red Cedar Grille in Montgomery County which focuses on local flavors with a global flare. Consistently reinventing himself, Chef Theo is currently partnering with Sand Castle Winery, to open gourmet vegan restaurant offerings at TASTE.

The restaurant's chic modern feel and impeccable aesthetic was created by New York City designer, Dean Arcuri of INIMITABLE Designs. Arcuri's impressive resume includes tenures with Calvin Klein, Dolce & Gabbana, Giorgio Armani and Ralph Lauren.

 

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