St. Boniface rolls out long-awaited food menu

By on November 2, 2016

Loyal fans and lucky customers got a treat over Halloween weekend when St. Boniface taproom began serving a limited — and excellent, according to customer comments — food menu.

“We wanted to do everything in-house so we’re starting small, menu-wise. In two weeks we’ll roll out specials and expand the menu,” said Chef Tyler Upton.

The wood-fired, oven-baked pepperoni pizza served to customers Adam Hinde and Will Heberlein disappeared quickly.

“It was great,” Heberlein said. “The crust was crunchy and the pizza fit well with our beer. It was exactly what you’d expect in a small, craft brewery place.”

“You could tell it came from a wood-fired oven,” said Hinde.

The sun and 70-degree temperatures on Saturday made dining alfresco at St. Boniface’s patio a pleasure. Enjoying pizza, beer and a sandwich are (sitting, left to right) Tyson Huffman, Erin Rife, and Gwen Kauffman; (standing, l-r) Patrick Moulds and Carol Moulds. (Photos by Alice Hummer)

The sun and 70-degree temperatures on Saturday made dining alfresco at St. Boniface’s patio a pleasure. Enjoying pizza, beer and a sandwich are (sitting, left to right) Tyson Huffman, Erin Rife, and Gwen Kauffman; (standing, l-r) Patrick Moulds and Carol Moulds. (Photos by Alice Hummer)

In addition to four kinds of pizza, the menu features three different sandwiches, each served with chips and pickle. With Chef Upton’s serious devotion to high quality food, plus his sterling credentials from the Culinary Institute of America, St. Boniface fans foresee a delicious and bountiful food future.

Co-owned by Michael Price, Dain Shirey, and Jon Northup, St. Boniface has eight brewing tanks and a dozen beers on tap. Shirey, was on the premises Saturday morning, Oct. 29, greeting customers and answering questions about the different beers. Several are first-place award winners.

“The brewery moved to this location in February 2013,” Shirey said. “Our start was on North State Street, where the former Donecker’s Artworks was.”

St. Boniface Brewery, located at 1701 W. Main St., Ephrata, is open Tuesday through Thursday from 4 to 9 p.m.; and Friday and Saturday from 11 a.m. to 9 p.m.

Chef Tyler Upton serves James Harmstead, I.T. engineer from Pottstown, a goat cheese, red onion and arugula pizza drizzled with balsamic.

Chef Tyler Upton serves James Harmstead, I.T. engineer from Pottstown, a goat cheese, red onion and arugula pizza drizzled with balsamic.

About

Leave a Reply

Your email address will not be published. Required fields are marked *