Pineville Tavern Shows its Culinary Chops

It appears the Food Network just can’t get enough of Bucks County.

On Monday night’s episode of Diners, Drive-Ins & Dives, host Guy Fieri joins Drew Abruzzese in the kitchen of Pineville Tavern.

Abruzzese, executive chef of the historic establishment, shows off some of the restaurant’s popular dishes.

It comes on the heels of , Cupcake Wars, that featured The Lucky Cupcake Co. in Plumstead Township.

For the Abruzzese family, which has owned the popular local pub at Route 413, Township Line and Pineville roads for 22 years, it’s certainly a step in the right direction.

“It’s been the busiest year of our lives,” said Philip Abruzzese, brother and financial officer in the family business, along with their father, Andrew, and mother, Mary Lou.

The Abruzzeses were contacted by Food Network last March following, they think, suggestions for the show by one of their customers.

And, no, they don’t take offense that the name of the show suggests something more in line with that of a greasy-spoon truck stop.

“This isn’t a diner, drive-in and definitely not a dive,” said Philip. While those three places certainly could end up on the shows, he said, “they’re more interested in unique places with unique food.”

That’s where Pineville Tavern comes in.

Network officials were attracted to the long history of “PVT,” as its known colloquially, and that there’s a strong connection with family and family-generated food served there, said Drew.

While that was going on, Drew was preparing for his wedding over the summer, and the family was in the throes of a major construction project at the restaurant. The renovations included a new kitchen, dining room, bar and outside deck and patio.

They got word in July, while Drew was in Italy on his honeymoon, that PVT was a go for the show.

Filming took place during two 14-hour days in August.

The Abruzzeses submitted several recipes for approval, but the two chosen are menu staples: snapper soup and handmade ravioli with the family’s homemade marinara sauce.

Monday night’s episode also is scheduled to feature other Philadelphia area eateries, so regional fare is highlighted, they said.

Snapper soup fits right into that culinary genre, according to Drew. The unique soup grew in popularity through restaurants such as Bookbinder’s and those in deluxe hotels, such as the Warwick or Rittenhouse.

And for those who aren’t sure: snapper soup is made not from the fish, as some might think, but from a snapping turtle.  

In order to clarify, Fieri will refer to it on the show as “snapping turtle soup,” said Drew.

Drew buys whole, frozen snapping turtles – shell and all – to make his thick, flavorful soup.

“Cooking it in the shell, with the bones, gives it its flavor,” he said recently, during a lull between lunch and dinner crowds.

The soup has a brown gravy consistency and gets its seasonings from spices such as coriander, cardamom, cloves and star anise.

Ingredients for the second recipe - the ravioli and sauce - is a “collaborative effort” that goes back four, if not more, generations, said Philip.

“There was a lot of trial and error, tweaking different things,” said Philip.

“My father grew up cooking around all these women,” said Drew. Some relatives were from northern Italy; some were from the southern Italy.

“Aunt Mary’s dough was too dense, so he used Aunt Josie’s … He took the best of the family recipes,” said Drew.

The episode featuring the tavern will air Monday, March 7, at 9 p.m. Area residents with Verizon FIOS service will find Food Network on channel 164. For others, check your cable service provider for the channel listing.

If you miss that airing, check for repeats in the schedule.

Pineville Tavern will host a viewing party during the episode’s premiere. TVs will be stationed in all but one dining room, and the tavern will run specials all night.

Come early to get good seats - otherwise it’s first-come, first-served.

Information: (215) 598-3890; www.pinevilletavern.com.