Porters’ Pub has been a cornerstone of Easton’s dining scene for 25 years and remains a go-to eatery for those seeking a dose of comfort food, great beer and spirits with friendly service as an added plus. It truly is a place where everyone seems to know your name; but if they don’t, they will before you leave.
Tom and I stopped in for lunch after shopping downtown and were happy to be joined by Larry Porter, one of three Porter brothers (along with Ken and Jeff) who together own and operate the pub. Officially known as Porters’ Publick House, the brothers purchased a run-down old “shot and beer” joint on the corner of 7th and Northampton Streets in 1988 and after two years of extensive renovations, opened on May 16, 1990. Larry says it was a long up-hill climb but after a few years, Porters’ endeared itself to Eastonians as an old world pub in which to “Eat, Drink and be Merry.”
Speaking of eating and drinking, Tom ordered a Guinness and I sipped a Diet Pepsi while we shared a wonderful Arugula Portobello Salad consisting of Balsamic grilled Portobello atop crisp arugula and covered with crumbled bleu cheese, toasted pecans and dried cherries with a light sherry vinaigrette. It was a delicious luncheon salad and a great starter. Four other salads are on the menu including a Fiesta Salad of fresh greens with black beans, feta, artichoke, red peppers, cucumber and red onion with vinaigrette. There’s a choice of dressings and a fresh salad may be added to any sandwich or entree choice for a small up-charge.
It truly is a place where everyone seems to know your name; but if they don’t, they will before you leave.
The large appetizer menu includes familiar favorites like wings, nachos and dips in addition to house specialties such as savory Drunken Littleneck Clams in a garlicky shallot beer broth; Duck Bacon Sausage over arugula and sundried tomato cous cous with a Guinness demi-glace in addition to a Mediterranean Plate of hummus, prosciutto, kalamata olives, artichokes and peppers.
Any of these plates are perfect for starters or for sharing. We also tasted the chili which was served to the table very hot as it should be. It was rich, delicious and held a hefty dash of zip! We loved it.
While we were waiting for our sandwiches to arrive, Larry Porter described the massive amount of renovations. The building dates back to 1833. The exterior was taken down to the original clapboard after removing layers of aluminum and vinyl siding. However, that siding had to be replaced with new cedar board although great pains were taken to restore the facade to its original appearance. The mahogany bar and all of the woodwork were built and installed by the brothers. The original brick and stone walls were uncovered after decades of being buried under layers and layers of wood, drywall and other “stuff” and the wall was taken down between the bar and dining areas to open up the pub. Hovering above, suspended from the ceilings of both the bar and dining room, are 4500+ pewter mugs for those members of Porters’ Mug Club adding unique warmth and character.
Tom ordered a Pub Cheesesteak – grilled beef with mushrooms and onions topped with steak sauce and provolone. It was huge and delicious. Tom said he would never finish it… but he did. I ordered an “Odd Oddsen” sandwich. This creation of turkey, provolone, Russian dressing and coleslaw on ciabatta bread was named for a great friend of the brothers and was a tasty combo. I took home half of the sandwich, which was just as good the following day when I warmed it up for lunch.
The Porter Brothers strive to use ingredients from local purveyors that are delivered daily whenever possible and everything but a couple of desserts and bread is made in house. There are no fryers at Porters’ Pub so although you are able to enjoy wings that are baked, French fries are not to be found. Larry takes pride in the fact that their menu consists of healthier food and I think that’s good!
Dinner is served after 5 p.m. in addition to Pub Fare. Dinner entrees include a Fresh Vegetarian Stir Fry; Scottish Salmon; 7th Street Jambalaya and Tex Mex Pot Roast. There are nine Vegetarian and 15 gluten-free choices on the menu. Details about these and all entrees are available on their website.
Champagne Sunday Brunch is served 11 a.m. to 3 p.m. and includes many choices of Eggs Benedict; Huevos Rancheros; Monte Cristo; Porters’ Hash with smoked salmon as well as Classic Corned Beef Hash in addition to your choice of omelets and Pancakes du jour. Chef Derek Chimel sends out big tastes from his small and humble kitchen. Derek is a Jersey Boy and studied in the culinary program at Atlantic County Community College. He has been at the pub for two years after spending time in various areas of the food service business.
There are about 150 Beers available at Porters’ Pub, 12 of which are on tap. In addition, there is an extensive selection of aged single malt Scotches, Bourbons and Whiskeys. Enrollment in Porters’ Pub Mug Club is free and after you taste a number of selected beers, you become eligible to join the other 4500+ members in what I would consider a very fun group of revelers.
We enjoyed freshly brewed Porters’ Publick House Blend coffee, which is produced locally at Jeff Porter’s coffee roasting business. I also tried the housemade Tiramisu, which truly is one of the best Tiramisu desserts I’ve had in the Valley. This dessert was light and scrumptious despite all the rich ingredients and was soaked in liquor. It was very decadent and I loved it.
Porters’ Pub is not a big place but is chock-a-block with good times and great people. They strive to maintain their old world pub feel with fun food and drink to satisfy their friendly clientele.
Porters’ Pub opens at 11 a.m. daily. There is on-street parking along both Northampton and 7th Streets. Telephone 610.250.6561 for more information or check out their website at: porterspubeaston.com for complete menu listings and information about their upcoming live music performers. Try to catch one of their Celtic groups. You’ll be glad you did.
Porters’ Pub Smoked Garlic Bloody Mary
• 1 1/2 oz. Absolut Citron vodka
• 1/2 oz. Schlenkerla Rauchbier (German smoked beer)
• 1 oz. Porters’ Bloody Mary Mash*
• V8 Vegetable Juice
• 1 stalk celery
• 1 cube smoked mozzarella
• 1 garlic-sautéed shrimp
• 1 garlic-stuffed olive
Arrange cheese, shrimp and olive on a skewer and set aside. Pour vodka, beer and mash into an ice-filled pint glass. Fill remainder of glass with V8 juice. Cover, shake and garnish with celery stalk and skewer as desired.
*Porters’ Pub Bloody Mary Mash – Original or Smoked Garlic – can be purchased at Porters’ Pub for $10; it makes 24 Bloody Marys.
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A Guide To Beer-Ware
What’s in a beer glass?
Beer would be the obvious answer, however, it’s important to know that it’s much more than just a glass that holds your beer. As soon as the beer hits the glass, its color, aroma and taste is altered, your anticipation is heightened. Hidden nuances, become more pronounced, colors shimmer, and the enjoyment of the beer simply becomes a better, more complete, experience.
Well, according to Beer Advocate, scientific studies show that the shape of a beer glass affects the formation and retention of foam head, and in turn affects the aroma of your drink. While some glassware is designed specifically to help preserve the foam head of your beer, others are designed to help enhance the colors of your brew. The type of glass you use has the ability to make or break your overall experience. Follow this guide to learn more.
An American pale ale, oatmeal stout, Scottish ale, Irish dry stout, or English bitter
The main characteristic of the beer mug is its wide cylindrical shape with a handle on the side which makes for easy drinking. It allows for plenty of volume, and the handle helps prevent your hands from inadvertently warming up your beer. A tankard mug has a thick bottom and straight sides, and the stouter krug mug is curved with a dimpled surface.
An American lager, bock, pilsner, or blonde ale
This type of beer glass is tall and skinny. The slender design allows beer drinkers to appreciate the colors and carbonation bubbles within their beer. The slightly wider top of the glass also helps retain the foam head, and bring out its true flavor profile and aromas.
A Belgian dark ale, double/imperial stout, double/imperial IPA, India pale ale, or saison
Snifter glasses are usually used for tasting cognac and brandy, but many people don’t realize that they are also great at enriching the aromatics of beer. The unique shape of the glass allows you to swirl your beer around, stirring up the volatiles which helps bring out the full aroma of your brew. Despite how much it can hold, you may not want to fill it up to the rim because it will stop you from enjoying the full experience.
A Belgian IPA, dubbel, tripel, or Belgian strong ale
This wide-mouthed glass is designed to help a beer maintain head, and allows the drinker to take deep sips. Goblets have a long thick stem, with a bowl sitting on top. Chalices are another common name for goblets, as they have the same shape. Goblets and chalices are great choices for heavy, malty beers, such as Belgian ales and german bocks.
A double/imperial IPA, double/imperial stout, India pale ale, brown ale, or porter
The American Pint Glass, sometimes called a Shaker glass, has a simple and somewhat skinny cylindrical shape that gets wider as it goes up.
A Weizenbock, wheat ale, kristalweizen, or dunkelweizen
Weizen glasses are often confused with pilsner glasses, due to their similar shape and size. The main difference between these two styles, is that the Weizen glasses have more curvature to them, especially at the top of the glass. curved lip at the top of the glass helps trap and encourage a thick foam head, allowing for you to appreciate the full aroma and flavor that comes along with wheat beers.
700 Northampton Street | Easton | 610.250.6561 | porterspubeaston.com
Photography by Ryan Hulvat