It’s not often that I dine out and then think, “I could eat every meal here.” At Caleb’s American Kitchen, a BYO New American restaurant helmed by Chef Caleb Lentchner, I had this thought after every course.
Lentchner, the former executive chef and general manager of New Hope’s Marsha Brown has created a bright, modern eatery with a menu inspired by all things American including steaks, burgers, lobster, shellfish, Creole, California and of course, local and regional farmers from nearby PA and NJ.
Adjacent to Peddler’s Village in Bucks County, PA, this bistro style BYOB eatery is a distinct interpretation of what American cuisine should be: clean, simple, fresh and full of natural flavor, but representative of numerous regions and cultures. Caleb’s is built around the idea of showcasing signature dishes from around the nation — meats and cheeses from Iowa, Oregon and Pennsylvania, Kansas City Strip Steak, Maryland Crab, Hawaiian tuna poke.
Using the ever-popular farm-to-table concept, chef cooks with tomatoes from his own garden and rotates the menu seasonally, so it’s difficult to recommend specific dishes. My party of three began with two salads, first being beet, goat cheese arugula salad topped with house pickled beets, candied orange segments, spiced goat cheese, toasted almonds tossed in balsamic vinaigrette. The seasonal salad was a baby spinach salad tossed with watermelon radish, apples, cranberries, candied pecans and an herb vinaigrette, creating a blend of summer and fall in one salad.
We tried three items from the starter menu, the famous braised short ribs grilled cheese with pickled red onion, crab mini tacos with lightly dressed lump crab salad and ahi tuna poke, lightly dressed with ginger and macadamia nuts over a cucumber salad.
For entrees, the menu definitely favors the carnivore but offers a couple of token vegetarian items like grilled tofu and vegetarian “corned beef.” The evening specials included the freshest halibut atop a bed of herb speckled pearled couscous topped with deep green broccolini and seasonal squash over an Italian cream sauce stuffed with beef, pork and veal alongside more broccolini.
I ordered from the menu, choosing the sustainable native Atlantic salmon, grilled and miso glazed atop a bed of coconut sticky rice, fresh corn, daikon radish and swiss chard.
Even the desserts, which should never be the best part of the meal, shone through: flourless chocolate cake topped with Tahitian vanilla ice cream and caramel whipped cream, seasonal pear-berry crisp and the lightest, fluffiest, lemon ricotta cheesecake were all melt in your mouth delicious.
If you love clean, simple food and stellar service, make your reservation at Caleb’s. It’s definitely a must whether you’re just driving through Bucks County or you’re taking a quick weekend getaway to enjoy some delicious food, wine and R&R.
For more information about Caleb’s American Kitchen, call 215-794-8588 or visit online calebsamericankitchen.com.