NelliRae’s Kitchen: creative vegetarian fare served in a cozy country atmosphere

Assorted Fruit Tartlets.

NelliRae’s Kitchen is a cozy vegetarian café located in Revere, Pennsylvania, that has locals hooked, and also enjoys visitors from Easton, Allentown, Doylestown, and New Hope, along with Frenchtown, N.J, and other nearby areas.
The reason they’re all heading to this scenic, rural section of Upper Bucks County is simple: NelliRae’s offers local, fresh vegetarian food produced on-premise in the relaxing ambience of an uncluttered country dining room.

On the menu is a creative array of vegetarian and vegan dishes, fresh-baked treats, juices and smoothies.

“Cooking is our passion” is the slogan of owners Rachel and Kris, who opened the restaurant in 2013. “We both have done the nine-to-five thing,” says Kris. “But we’ve been in the food industry since we were teenagers, and it’s the thing we know how to do best.”

Everything from the kitchen is made from scratch, and prepared with ingredients from all over Bucks County. “The only thing we don’t make here is the bread from Crossroads Bakery in Doylestown,” adds Rachel.

Moving quietly about in the quaint, soothing atmosphere are friendly and attentive staff members. The menu is relatively modest in size, featuring rotating desserts and specials.

Among the smoothies are Mango Madness, made with mango juice and bananas, and Nutty Blue, with blueberries, bananas, and almond milk. Popular fresh-pressed juices include the Carrot, Apple and Ginger mixture, and Green Lemonade, made from celery, parsley, apple, lemon, and cucumber. The combinations taste balanced, and the portions are generous.

The main menu at NelliRae’s Kitchen is built around breakfast and lunch, both of which are served until late afternoon. The excellent coffee comes from the well-regarded Small World Roasters of Princeton, and Wi-Fi is accessible. Prices are affordable, and outdoor seating is available.

Of note are the Breakfast Burrito, with eggs, habanero wrap, cheddar cheese, black beans, brown rice, and salsa, and the French Toast, made with gluten-free challah bread, and served with real maple syrup.

Another favorite is the Frittata of the Day, served on a bed of mixed greens. Recently featured were the Spinach, Onion and Cheddar and Three Cheese frittatas.

The Falldorf Salad has also been well-received, with its mixed greens, apples, pears, walnuts, goat cheese, and roasted pumpkin seed, topped with an orange-cranberry balsamic dressing. The Sushi Salad may be the most popular of the bunch, and features brown rice, grated zucchini, grated carrots, red peppers, mixed greens, nori seaweed, sesame seeds, avocado and ginger dressing, with a side of soy sauce.

Standouts among the changing selection of soups have included Creamy Carrot-Coconut, Potato Leek, Pumpkin, and Moroccan Vegetable Stew.

Quesadillas are another ever-changing specialty at NelliRae’s Kitchen, and are served with salsa and sour cream. A recent “Quesadilla del Dia” used arugula, apples, and feta cheese.

Sweet Potato Burger.

But the hands-down customer favorite at NelliRae’s is the Sweet Potato Burger, presented as a patty on greens, or on a French roll, and served with a secret sauce, about which the owners would reveal little except that it’s vegan and gluten-free. And one for the meat-eater in any group is the savory Grilled Veggie Sausage, which could fool the most devout carnivore.

The Roasted Vegetable Wrap is another delectable choice, with assorted seasonal vegetables and smoked Gouda cheese. A gluten-free wrap is also available. The Gluten-Free Mexican Lasagna was another well-liked special for those who avoid gluten proteins, which have low nutritional value, and can cause health problems for some.

If one has room, the desserts are not to be missed. This is where so many vegetarians and vegans feel like they’ve gotten the short end of the stick. But the Blondie Brownies with Peanut Butter Frosting, Hugh’s Lemon Cake, and the Raw Chocolate Pudding, which is decadent despite containing no added sugar or dairy, change that equation, making delicious, healthy desserts a viable option.

Maybe that’s another reason why folks seem to be coming from to NelliRae’s Kitchen from all over Bucks County and beyond.

“We get so many different people visiting, from folks in business suits to painters and musicians,” said Kris of the café’s customer base. “There really isn’t one singular demographic, and we love that.”

It certainly has been an incredible first three years for NelliRae’s Cafe, and a relatively short time to have earned such an apparently devoted following.

“We absolutely love it here — there’s just something amazing and magical about the natural beauty of the area,” observed Kris.

And what does the future hold for the NelliRae’s?

“We’re not locked in to any business model or goal, but prefer to let the business take shape organically,” agreed Kris and Rachel. “We love where things are headed.”

With locally sourced, scrumptious vegetarian and vegan dishes, and a warm and welcoming atmosphere and staff, NelliRae’s Café is certainly a must-try for vegetarians and meat-eaters alike. Great food is great food, no matter what one calls it.

NelliRae’s Café is located at 8826 Easton Road in Revere; (610) 847-2223. It’s open weekdays except Tuesday from 7 a.m. until 4:30 p.m., Saturday from 8 a.m. to 4:30 p.m., and Sunday 9 a.m. to 3 p.m.

Can’t decide what to drink? Here’s a few tips…

(Photo: Dan Engongoro)

By Nick Gialias

How does one decide what to drink?

Sounds easy enough. But the process can range from simply buying the cheapest booze possible to spending weeks of pensive contemplation picking the perfect bottle.

Gone are the days of loyal consumer brands. Today’s drinker is more adventurous and looking to experience all the possibilities because there is incredible access to products from around the world that could never have been imagined 20 years ago. The Internet has afforded us access to information, and therefore learning and sharing of experiences.

The challenge nowadays is deciding what to purchase in the vastness of shelves and product displays.  Who knows what all these bottles are? What if I waste money on the wrong thing?
First off, drinking should be fun. There’s alcohol in it for a reason, so relax.

Here is a short course in making better choices when picking out alcoholic beverages:

It’s about context — the WHO, WHAT, WHERE, WHEN, WHY and HOW(s) of drinking.

WHO: Is it an intimate gathering with in-laws or a reunion of frat brothers?

WHAT: Are we eating a fancy meal or bar hopping?

WHERE: A private room at the cigar club or a back yard BBQ?

WHEN: Morning, noon or night?

WHY: Are we having a discussion about the dis/advantages of French vs. American oak or looking to catch a morning buzz over eggs benedict?

HOW: Are we using large crystal snifters or red solo cups?

Asking these questions and others helps make better beverage decisions by putting context in the proper perspective. While Chimay Blue might be a beer worth storing in the cellar to truly appreciate, a PBR makes more sense while floating on an inner tube down the Delaware River.

The second part of context is understanding the product via culture, geography, agriculture, and the cuisine of its representative region. Knowing a little bit about a place and its people can help one better understand what to expect. For example, in the U.S. we like “BIG”, so expect big beverages with strong flavors and high alcohol. We also like “clean” which translates to fruitiness in wines (sometimes with sugar, too), hoppy bitterness in beer, and the sweet flavors of vanilla and caramel in whiskey.

The same could be said for bottles coming out of the “New World” like South America, Australia and New Zealand. On the other hand, “Old World” (i.e. Europe) beverages (particularly wine and whiskey) often have a characteristic funkiness or earthiness to them. Although this style takes getting used to, there is much to appreciate when you discover its nuanced nature. Of course, these are generalizations since New World producers nowadays are creating Old World-style products and vice versa. However, this rule of thumb generally holds.

A basic guideline used in food and wine pairing helps put this into practice — “What grows together, goes together”. Take the Easter meal, for example. People will be getting together for brunch or early dinner with family and friends. This is a good time to try something different, see how it complements your meal, and learn what your family and friends like. Spend a bit of time thinking about the origin of the meal you’ll be enjoying and about the types of things your company appreciates. For example, if your company enjoys stinky cheeses, they may enjoy an old world wine from France or Italy. If they prefer mild cheeses, try something from the new world, like the California or Australia.

Pairing beverages with your meal is a lot of fun, and when a good match is found, it’s immensely satisfying. It’s worth picking up this month’s edition of Food & Wine magazine as an excellent reference for pairings. Enjoy the process of exploring and don’t be afraid to make a “questionable” choice; that’s all part of the experience. Even Aldo Sohm, Chef Sommelier of Le Bernardin, New York’s internationally acclaimed four-star seafood restaurant, will try six or more wines with a new dish to find the perfect pairing; and he’s an expert.

So give it a try. After a few drinks, simply catch a buzz and enjoy it.

Aladdin restaurant in New Hope a winner

By Charlie Sahner

I’ll say it from the get-go: I’m impressed by this place.

The fare ranges far beyond Middle Eastern in derivation. Yes, the obligatory kabobs and falafel abound, but this is Mediterranean fusion with a decidedly Egyptian bent and pronounced Moroccan, Israeli, Greek and Italian influences.

The decor is authentic, expensive and well chosen.

The owner Barry is maniacally fastidious. One night last week he yelled at me when I tried to take his arm, “Don’t touch, don’t touch, I’m cooking tonight.” The place is spotless — they don’t pour oil or ghee over every item, and they swap out fava beans for chickpeas on the falafal…all of which means one can completely gorge oneself and not feel bloated or queasy afterwords.

The food tasted fresh, and used in simple combinations felt, well, healthy. This spot will be a blessing for vegetarians, and while not cheap, a $15 platter will feed two, so the value is there.

What’s good? Stordallia, a homemade mashed potato salad with fresh garlic, olive oil and parsley; hummus, smooth and balanced; smokey and subtle babaganoush; crisp, fresh-tasting tabbouli salad; sweetly spiced kofta; a lovely bechamel macaroni; and the oven-baked tagines (mine was made with shrimp and expertly seasoned). For dessert, I’ll be coming back for the rice pudding.

The snapshot of Alladin? Moderately priced, big portions, healthy food, good service, welcome variety. Worth a try.

Aladdin is located at 82 S. Main St. in beautiful downtown New Hope; (215) 862-1110.

Logan Inn in New Hope shifts restaurant focus toward the Mediterranean with introduction of ‘Nikolas’

Nikolas restaurant at the Logan Inn, New Hope, PA (Photo: Charlie Sahner)

By Charlie Sahner

The Logan Inn at 10 W. Ferry St. in New Hope has renamed its indoor/outdoor dining space “Nikolas”, and the new menu is impressive. Prices are not bargain basement, but owner Nick Gialias says that he “seeks out the finest, freshest ingredients, and then we go from there.

“The restaurant is named after my grandfather Nikolas to highlight our Mediterranean roots and our emphasis on good, natural food,” added Gialias.

The menu is presented in four prix fixe sections ranging from $35 to $75, with optional bottles of wine specially paired with each entre. A seven-course tasting menu is also available. Dishes like seared octopus, clams casino, Greek salad, grilled whole fish, prime rib, Kobe strip steak, filet mignon, and crab strudel with seared scallops underscore the surf and turf emphasis.

“We amped up the wine selection quite a bit,” said Gialias. “We brought in several new wines.” Not that a selection of more than 150 wasn’t enough, but Gialias’ latest additions reflect his love and knowledge of the grape, and also his disdain for mass produced wine products with numerous artificial additives.

Gialias says he’s adding wines from small family-owned vineyards, many of which specialize in organic production methods. White and red varieties from the United States, France and Italy are well represented, but the selections from Spain, Portugal, and Greece are standouts.

All in all, Nikolas adds an interesting, fresh take on Mediterranean-inspired cuisine to the downtown scene.