A Stop for Steak: Chiccarine’s Restaurant

Situated along Swamp Pike, Chiccarine’s Restaurant touts itself as an Italian dining scene mingled with American-styled fare.

A house balsamic vinaigrette-doused salad incorporated croutons with the right amount of crunch and amiable enough cucumber, but the cuts of tomatoes were a bit far from fresh-tasting. However, the tomatoes were just approaching their "season," meaning the scarlet slivers may potentially do better justice to the salads.

Fried pickles—an iconic appetizer in the southern portion of the United States—throw up a good fight with flavor in dill’s soured persuasions and just enough crispy lure.

The enticing sweet spell of ribs, ready to turn fingers sloppily sauced, keeps the palate happy with each tear into the tender meat. Topped with premade onion rings, the ribs really stand out better on their own.

The au gratin potatoes and cauliflower that accompany steak entrées, sharing a beige look in the boat of a monkey dish, fail to make the best impression, with the cheese layered over the cauliflower appearing as if it came from a can.

A charbroiled filet mignon brushed with garlic and Béarnaise sauce, a mingling of butter, egg yolks, shallots, chervil, peppercorn and tarragon—considered a child to Hollandaise sauce, but without lemon juice or herbs—was also topped with onion rings. Luckily though, the medium-done steak speaks for itself with a juicy and fork-pliable demeanor.

The medium-rare filet mignon of beef served with gorgonzola cheese-topped Portobello mushrooms and red wine sauce is equally savory, with a worthy chew factor after knife-work is complete.

Although some elements of this menu come off as almost diner-like at the table, the meats here make their mark, and the fried pickles offer their own brand of reprieve.

Find Chiccarine’s Restaurant at 474 Swamp Pike, Schwenksville, and on Facebook.