Springtown Inn
Countryside Continuum
The Springtown Inn fairly glows with a heritage halo. Located in a picturesque village, the Springtown Hotel was constructed in 1830 and has remained in continuous operation through the present, albeit with periodic changes in hands (and a slight change in name) over nearly two centuries. Wide plank floors invite guests to tread across history, from the rustic bar and tavern to a tranquil main dining room accented by a stone archway and beamed ceiling. While the patina of time imparts an easygoing ambiance throughout the interior, an open-air deck behind the inn feeds modern dining sensibilities. And time-tested culinary traditions infuse the menu with agreeable familiarity.
When the Springtown Inn transitioned to new ownership in late 2018, the move felt like a natural progression: Bobbie Gianguzzi and Carol Tweed, experienced restaurant professionals whose longtime employment at the inn had fully acquainted them with the culture and clientele, partnered with Tweed’s husband Douglas to form a partnership dedicated to providing an excellent dining experience. As the “quiet” partner, Douglas works behind the scenes to maintain the property while the distaff members keep the hospitality side humming. “Bobbie and I ‘eat, sleep and pray Springtown Inn’ 24/7,’” quips Carol.
A Savory Sojourn
Although cross-cultural pops of flavor appear throughout the seasonally updated restaurant and casual tavern menus—from Shrimp Etouffe and Lobster Carbonara with homemade pasta to Goat Cheese Brûlée and Fried Avocado with sriracha aioli—Springtown Inn eschews a “New American” cuisine label. “We’re old-fashioned,” Carol says. “This is a steak and seafood house. But we do it with a twist that is appealing to the eye and delicious to the taste.” Indeed, signature bone-in prime rib of beef with a side of au jus, offered in a choice of three generous-to-colossal portions, has been a menu mainstay for 40 years. For extra indulgence, a 14-ounce cut included in their Thursday Steak Night features can be adorned with Alaskan snow crab legs. (Or go straight for a “heaping bunch” of these delectable legs on the Seafood Sunday Menu, specially priced three-course dinners with a choice of seven entrées.)
The partners introduced a pair of classic filet mignons styles of preparation, Au Poivre and Oscar, along with a zesty Black & Blue Ribeye Steak—blackened and crusted in blue cheese. Entrées also include pan-seared versions of sustainable salmon and jumbo lump crab cakes, lobster tails and lobster pot pie, chicken breast dishes and even meatless house-made wild mushroom gnocchi with truffle butter. Tradition takes the spotlight in the selection of appetizers, encompassing such favorites as Jumbo Shrimp Cocktail, Crab au Gratin, and Clams Casino. And for those who have never tried Escargot, find out what you’ve been missing in this version, splashed garlic butter sauce and served with a mustard herb puff pastry.
Get Social
Every event hosted at Springtown Inn is special—birthdays, anniversaries, bridal and baby showers, business lunches, holiday parties, and even weddings. Two event rooms upstairs, plus the first floor main dining room, tavern, and party deck accommodate a wide-ranging number of guests. Customize menus for on-site celebrations or off-premise catered affairs (available within a 30-mile radius).
On Mondays from 4:30 to 8 p.m., a buffet that changes weekly supplements the regular and Tavern menus. Seven hot entrées, salad, and dessert are dished up for the modest price of just $12 per person. “We do a lot of home-cooking for that, rather than dishes from our menu—comfort foods like pork and sauerkraut and meatloaf,” says Bobbie.
Sourcing is a primary focus for maintaining quality on the protein-driven menu. “We get all our meat from R&R Provisions, a small family-owned company that’s been in business forever,” says Bobbie. Aquatic specialties are supplied by Seafood Unlimited, a respected purveyor in nearby Quakertown. Sweet Endings One thing that’s been consistent at Springtown Inn for more than twenty years is the epic appeal of scratch-made pies and cakes, all prepared by Bobbie. With a pastry chef mother, this dessert doyenne brings a lifetime of sugary experience to the table. Strawberry Shortcake—served year round—may be the most famous of her creations, though the presentation differs from the typical form of a filled sponge cake cup. Built instead as a layer cake, the iconic confection features two layers of extremely light white cake sandwiching a fresh strawberry filling and covered with real whipped cream. Other popular staples include chocolate layer cake, chocolate peanut butter pie, and seasonal fruit pies.
Filet Oscar
INGREDIENTS
Tarragon hollandaise:
3 egg yolks
Juice of 1 lemon
2 sticks warm melted butter
Dash kosher salt
Cayenne pepper to taste
1/2 tsp. chopped fresh tarragon
Steak:
2 tenderloin filet steaks (about 8–9 oz. each)
Kosher salt and fresh ground pepper
2 tsp. olive oil
1 tsp. butter
Crab:
1 tsp. butter
2 oz. jumbo lump crabmeat
Grilled Asparagus:
1 bunch tender asparagus, ends trimmed Olive oil Season
Fresh parsley for garnish
DIRECTIONS
Hollandaise:
Place egg yolks in a blender jar (or use a mixing bowl if whisking by hand). Add lemon juice and process until well combined. Next, slowly drizzle in the warm melted butter while mixing continuously. (Butter that is too hot can cause the sauce to curdle.) Add salt and cayenne pepper and continue blending until mixture emulsifies and thickens. Mix in chopped tarragon and set aside. Sauce may be kept warm in a water bath.
Filet:
Allow steaks to rest at room temperature for 30 minutes before cooking. Blot dry with a paper towel. Season both sides of meat with kosher salt and pepper while heating a cast iron skillet or other ovenproof pan over medium-high for 2 to 3 minutes. Add olive oil and butter to pan and spread evenly with a brush. Place filets in skillet and sear each side for about 1 minute. Place skillet in an oven preheated to 425°F to finish cooking until medium rare, about 4 to 5 minutes. Transfer steaks to a plate, tent with foil, and rest for 5 minutes.
Asparagus:
Grill asparagus to desired doneness, drizzle with olive oil, season with salt and pepper.
Crab:
Melt butter in a small pan, add crab, and warm gently, being careful not to break up lumps of crabmeat. To serve: Place each filet on a plate and put 3 to 4 asparagus spears on top, followed by sautéed crabmeat. Drizzle with hollandaise, sprinkle with parsley, and enjoy!
Yields 2 generous servings
Springtown Inn
3258 Main St | Springtown
610.346.7262
Springtowninn.com
OPEN FOR TAKEOUT & CURBSIDE ORDERS!
