Craft Ale House

708 W. Ridge Pike, Royersford, PA

http://www.craftalehouse.com/

So, thanks to a commenter, I was finally compelled to make the journey down Ridge Pike to this place, once a deli, next to a garden store, and near the Limerick airport.

I think part of my lack of motivation for coming here was this location, as well as there not being a menu on their website; I like to know what I’m getting myself into (and for being open now six months, this omission seems a bit egregious).

We arrived and the place was packed, which is always a good sign. We were told the wait would be a half-hour, so we cooled our jets in the comfortable waiting area and in 25 minutes we were seated. We had initially thought of going here to watch the Phillies over dinner, but the bar area contains the only TV, and there was no room at the bar. Though disappointed, I came to realize that I agree that they’re not going for the sports bar feel — all dark wood with beige walls, the decor is tasteful, simple, and befitting the kind of gastropub feel they are going for. The noise level was surprisingly tolerable given all the people and all the wood. It was a nice space, and I have to admit I was a bit disappointed that the outdoor patio didn’t seem to be open for seating.

While waiting, we had decided on our first brews: I ordered the Ommegang Hennepin Farmhouse Ale, while Rick had an Appalachian Porter. I loved mine with all of its fruity Belgian-ness, while Rick wasn’t quite so down with the hoppiness of his.

We weren’t quite in the mood for full-fledged entrees: they were diverse and interesting enough — a hanger steak here, a chicken breast there — but we just weren’t all that hungry. We also didn’t go for a shared appetizer, though there was a nice smattering of familiar favorites (fries, wings (I think), etc.) and other items of note (including an artisanal cheese plate). Finally, though I’m not a fan, I’m also pleased to see mussels featured, a nod to the Belgian pub tradition, and a good one.

Instead, we each got soup and a pub fare option: Rick had the soup of the day (a spinach and horseradish puree that was so-so — it needed more seasoning) and the burger, while I had the sweet onion soup and the fish and chips. My soup was delicious — a pureed soup with some crispy onions on top. It was smooth, creamy, and nicely seasoned.

Before our entrees arrived, we re-hydrated: Rick with a Boulder Single Track Copper Ale (which was just fine — a little better than the first), while I had a Southern Tier Hop Sun Summer Wheat, which was quite tasty. In good time, our entrees arrived. Rick bit into his burger and found the medium to be much more like well, with no pink to be found. I flagrantly disobeyed his request and pointed it out to our server because I think it’s important that restaurants know when they’re doing things well and when they’re not. She responded well, and offered us a free beer or dessert. We demurred so we could get back to our food. Rick’s burger was literally and figuratively well done, and my fish and chips were very good: we overheard a co-owner commenting to another table that they don’t even have their freezer plugged in, and that was obviously the case with my meal. The fish was lightly breaded yet still nicely crispy — obviously freshly done in house. Likewise, the fries were wonderfully seasoned and freshly cooked.

Since we didn’t go for another beer or another dessert, our server (who was always attentive and pleasant) comped a beer, which was a nice gesture. Without the discount, the bill came to $50, which is very reasonable. Before leaving, we picked up a mixed 6-pack of great beers, including the Allagash White I fell in love with at the Next Door Bar, which is another great feature of this place.

So, all in all, I’m very pleased with what we have just down the road. The menu is slightly limited, but smartly so, and I look forward to them developing it a bit, especially since the chef is obviously talented. I think another thing they could do is establish more beer pairings and be a bit more intentional about the connections between the food and the beer. That’s quibbling though — good stuff, and I am looking forward to going back.