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.

Wildflowers restaurant in New Hope sold to former Logan Inn co-owner Nick Gialias

Wildflowers restaurant in New Hope, PA (Photo: Charlie Sahner)

By Charlie Sahner

New Hope's Wildflowers restaurant has been sold to Nick Gialias, formerly of the Logan Inn, by owner Bob Madrick, the parties confirmed Thursday. Gialias plans to rename the establishment and convert it into an "upscale, comfortable and casual bar."

Wildflowers has been popular with New Hope visitors for more than three decades because it offered an affordable, eclectic menu and intimate back garden overlooking Ingham Creek and South Main Street. Co-owner Grant Waldman passed away three years ago, and partner Bob Madrick has said that he wants to move on.

Madrick and Waldman purchased the building at 8 W. Mechanic St. during a period of rapid growth in New Hope, and began selling cookies. Waldman also wrote and produced local plays and ran a canine rescue facility in Thailand. The cookie shop evolved into a cafe featuring Thai, Mexican and other cuisine, and ultimately obtained a liquor license.


It's that license that is pivotal to the purchase by Gialias, a member of the family that owns New Hope’s famed Logan Inn. Gialias confirmed in January that he had left that business to strike out on his own. Gialias, 35, is also a Republican member of New Hope Borough Council.

A resident of Riverwoods with a wife and daughter, Gialias has a background in biomedical engineering and is a wine expert, among other talents. And therein lies the apparent astuteness of the business move: while Wildflowers sports both extremely limited property space and structural issues, it will make an excellent wine/beer/spirits bar offering specially "paired" menu items (an approach Gialias honed in his Nikolas restaurant at the Logan Inn).

"We're still working on a new name, but there will always be some element of Wildflowers there," said Gialias. "We're trying to revamp, restore, and renovate, so we want to make clear it's a new phase for this location.

"We hope to bring a new, fresh perspective, energy and drive to do something special there," he added. "It's about actually tasting what you're drinking, tasting what you're eating, tasting how they come together, and making that more accessible, fun, and approachable for everyone."

To that end, Gialias' new wine/beer/spirits bar will feature a food menu in which each item is tailored to a specific beverage, along with interesting sandwiches and salads to help entice the lunchtime crowd.

"I love the artisanal energy of New Hope and West Mechanic Street, so I'm looking to incorporate artisanal quality in cheese, charcuterie, and small plates," he said. "I also have a passion for wine and beer -- we had 22 drafts at the Logan Inn's outside bar -- along with scotch, rye and bourbon."

In terms of pricing, Gialias is direct: "We want people to have access to a real gourmet experience. They're looking for higher quality products without breaking the bank. We want to get them in and out for less than $20."

Added Gialias, "Wildflowers is a quirky old New Hope place, and we're looking to maintain that charm while spinning it around into a clean and modern combination of old and new."

The value of the sale was not disclosed, but Gialias is targeting the first week of June for opening. Needless to say, merchants on the block with knowledge of the deal are highly enthusiastic.

Kennebunkport on the Nile

Aladdin Restaurant (Photo: Charlie Sahner)

By Charlie Sahner

Barry, the eccentric owner of Mediterranean restaurant Aladdin, purchased a somewhat unfinished, over-sized family portrait at an estate sale this week and placed it temporarily behind an antique Middle Eastern table featuring a smoldering incense holder, creating this unlikely, surreal tableau.

P.S. I've had three falafel sandwiches there this week already. Affordably priced, using fava beans instead of chick peas, and heavy on the tahini. He's even added burgers and fries to the menu for the kids.

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