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“Great Food, Excellent service”

Black Powder Tavern
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Ranked #4 of 114 Restaurants in Wayne
Price range: US$10 - US$30
Cuisines: American, Bar, Pub
More restaurant details
Restaurant details
Good for: Business meetings, Bar Scene, Groups, Special Occasion Dining, Local cuisine, Child-friendly
Dining options: Lunch, Dinner, Brunch, Accepts American Express, Accepts Discover, Accepts Mastercard, Accepts Visa, Free Off-Street Parking, Free Wifi, Full Bar, Highchairs Available, Outdoor Seating, Parking Available, Reservations, Seating, Serves Alcohol, Takeout, Television, Valet Parking, Waitstaff, Wheelchair Accessible
Dining style: Casual Dining
Cross street: W Swedesford Rd
Description: Located just outside Valley Forge National Historical Park, Black Powder Tavern combines local flavors (edible AND sip-able) with American history in a pub-like setting. Warm woods and just-dim-enough lighting add to the tavern feel, enhanced by a reclaimed sawn oak bar with 12-cushioned stools (plus 6 high-tops), materials that are echoed in the dining room and in the flooring. Weeknights feature happy hour from 5-7PM, with a reprise happy hour on Thurs., Fri., and Sat. from 9-10PM. On Sundays, a prix fixe brunch is offered from 10:30AM-2PM, and the big game is always on.The menu features a variety of small and entree-sized plates, and highlights the flavors, ingredients and culinary trends Philadelphia has become known for—and that pair well with our extensive craft beer offerings. If you’re looking for a new favorite burger, you’ve come to the right place; our veal and chicken versions are hearty and flavorful, as is our pork sandwich. You’ll also find several salads and sharable items such as deviled eggs with smoked trout, pork and chicken wings, polenta fries, calamari and more; plus a fresh fish of the day (and of course fish ’n’ chips, cedar plank salmon and chicken marsala. Whether you stop in for lunch, dinner, happy hour or Sunday brunch, there’s something to satisfy your hunger, and your taste buds.Beer enthusiasts should take note: there are 24 brews on tap and 39 bottles. The selection is tweaked regularly, so if you’re looking for something new and special (or old and admired), this is the place to come. There’s plenty to satiate non-drinkers as well, including milkshakes made with Franklin Fountain ice cream—for an added historical touch, of course. For more details visit Black Powder Tavern online and tune in via Facebook and Twitter to stay up on beer and menu promotions.
Level Contributor
55 reviews
46 restaurant reviews
common_n_restaurant_reviews_1bd8 24 helpful votes
“Great Food, Excellent service”
Reviewed 29 May 2014

First time visiting this restaurant was very pleased with the atmosphere, food and service. Greeted at the door by host and was served by Megan who was very friendly. The only problem was a group of woman that were sitting at a table close to mine, they were extremely loud and disturbing to the whole restaurant. I would suggest in the further that the host or server would go over to tables like this even though they are spending a lot on drinks and ask them to lower there voices as others are trying to enjoy there meals as well. You can tell they had way above there limits of Alcohol.

  • Visited May 2014
    • Value
    • Atmosphere
    • Service
    • Food
Thank paintsandpictures
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
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188 reviews from our community

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Date | Rating
  • English first
  • Italian first
  • Any
English first
Tucson, Arizona
Level Contributor
243 reviews
130 restaurant reviews
common_n_restaurant_reviews_1bd8 163 helpful votes
Reviewed 28 May 2014

If you're bouncing around patriotic Chester county and enjoying the beauty and grandiosity of non winter Valley Forge, by all means stop by the Black Powder Tavern. It's conveniently located, easy in easy out, plentiful free parking, outside and inside dining and an easy comfortable bistro.
Indoors features numerous dining tables, a sizable bar and big screen LED TV's set on ball games when available.
Outside in the garden area is perfect for late summer early fall dinners. Memorial Day we stopped by on a whim after visiting the National Park. The outdoors was full with couples, groups of all ages. Our server, GEORGE, is a died in the wool Philly fan (aren't they all), but also very knowledgable about a strong wide variety menu with hearty appetizers and entrees and plentiful side dishes....something for everyone... with nightly specials.
We chose the specials on George's recommendation and we were very pleased. The arctic char was delicately prepared and in a tasty sauce which did not at all overwhelm the tasty fish. The pork chops were hearty, moist and served over a bed of mashers with fresh out of the garden green beans. Chef clearly likes to use what's hot in the garden every day. A Stella, Kettel One and tasty Cab with dinner rounded out the evening.
George was easy going, efficient, and seemingly waited on 8 tables at once but making you think he was the yours alone.
Stop by. The Black Powder is very enjoyable

  • Visited May 2014
    • Value
    • Atmosphere
    • Service
    • Food
1 Thank baird t
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Phoenixville, Pennsylvania
Level Contributor
51 reviews
51 restaurant reviews
common_n_restaurant_reviews_1bd8 55 helpful votes
“Black Powder Tavern Replaces the Long-Running Winberie's”
Reviewed 24 April 2014

What was Winberie’s for, lo, these past 27 years is now the Black Powder Tavern. The powers-that-be at Select Restaurants, who own and operate the establishment, along with four other Winberie’s in New Jersey & Illinois and seven other restaurants in the U.S., decided to put the bistro theme on a back burner while playing up the building’s historical roots, which has been either a restaurant or local happy-tappy since the mid-1700s. Apparently, the new Tavern takes its name from the Continental Army’s prodigious supply of black powder munitions that was stashed on the site.

In keeping with the Colonial theme, the restaurant’s interior has been completely redone and now boasts an expanded bar area, wide-plank barn-wood flooring, heavy, rustic tables, and warm wood paneling. Other decorative embellishments include assorted images of George Washington and a framed copy of the Declaration of Independence. These cosmetic changes are certainly attractive; unfortunately, they do nothing to alleviate the noise level – which has always been (and continues to be) significant – aided and abetted by a host of young couples who seem content to let their rambunctious progeny run amuck at will.

On a positive note, however, the food, which under Winberie’s banner had been eminently forgettable, has improved dramatically. It is basically American comfort fare spiked with a few interesting twists and turns; and the menu offers diners small plates (read here “appetizers”), soups & greens, pasta, burgers & sandwiches, large plates (read here “entrées”) and gardens (read here “side dishes”) at both lunch and dinner.

To start things off, salads should most assuredly be at the top of your list. The chopped salad, for example, serves up assorted lettuces, applewood smoked bacon, gorgonzola cheese, tomatoes, cucumber, scallions, and slivers of red onion – all pristinely fresh and obviously cut to order. But the key to any salad, of course, is the dressing… And, in this case, a splash of a superb herb-parmesan is the culinary catalyst that takes what could be just another so-so tangle of greenery and propels it into orbit. The dressing is judiciously applied, caressing rather than drowning the objects of its affections. It is assertive without being obtrusive, seducing rather than assaulting the palate.

The Mediterranean salad also has a great deal to offer. The field greens are festooned with chopped tomatoes (particularly ripe and flavorful for this season of the year), cured olives, roasted pine nuts, and crumbles of feta cheese, which are quite generous in their apportionment. Once again, however, it is the dressing that carries the day. In this case, a superlative white balsamic vinaigrette.

The Prince Edward Island mussels also make a marvelous starter. The “Revolutionary” mussels come swimming in a spicy marinara sauce, while the “Traditional” bivalves, which my wife prefers, arrive in a broth of white wine and garlic sprinkled with parsley, red pepper flakes, hint of sesame ginger, and crown of fries. This latter presentation offers diners a broth that is nicely seasoned, decidedly flavorful, and not the least bit “funky,” the occasional Achilles’ heel of white wine based shellfish concoctions. The bivalves themselves are plump, succulent, and at the very peak of good health.

If you wish to be more adventurous, there are several interesting possibilities. “Cheesy Devils on Horseback,” for example, are Medjool dates stuffed with gorgonzola cheese & wrapped in bacon; and the “Deviled Eggs” beguile with the infusion of Ducktrap smoked trout to the yolks for an unusual but outstanding flavor dimension.

Then, of course, there is the “Melted Cambozola in Cast Iron.” Cambozola is a combination of Camembert and Gorgonzola cheeses. Even the name is a portmanteau: the combination of two or more words and their definitions into one new word. Cambozola is considerably milder than Gorgonzola and features a smooth, creamy texture with a subdued blue flavor. Cambozola isn’t particularly highly thought of among connoisseurs, disdainfully considered the cheesy equivalent of White Zinfandel – a marketing coup but a lousy cheese. Undoubtedly true… but here, melted atop a casserole of caramelized onions and mushrooms with crisp triangles of herb-enhanced flatbread readily available for slathering, its creamy, earthy countenance works quite well.

As you move on to what would be considered main courses, the kitchen remains pretty much on track. Among the pastas, the Cajun macaroni & cheese is a definite winner. Cavatappi, macaroni formed into a curly, swirly, spiral tube shape, is baked in rich cheddar cheese and embellished with chicken, andouille sausage, and bits of applewood smoked bacon. The chicken morsels are perfectly moist, the sausage alive with just enough heat and seasonings to keep your taste buds standing at attention. This is a relatively straightforward presentation, but one that is alive with extremely well-integrated flavors.

The Victory beer-battered fish and chips is another deceptively simple dish that is easily mucked up. Here, however, all goes well, as the Atlantic cod is pristinely fresh, and the batter light and crisp. Continuing in the piscatorial vein, the salmon, a house specialty carried over from the old Winberie’s menu, also acquits itself with suitable distinction. Roasted on a cedar plank, the filet was cooked through rather than translucent at the center, precisely as ordered, yet still remained moist and flaky. Finishing touches included an excellent white wine butter sauce and sprinkling of thyme.

The all-American burger theme has a number of interesting nuances, including: the veal burger, ground veal, fried provolone, marinara, peppers & onions; Southwest chicken burger with chipotle aioli, fried corn chips, salsa verde, pickled jalapeño, shredded lettuce, and American cheese; and the black bean vegetarian burger headlining house-made black beans, roasted vegetables, Portobello, pepper jack, and chipotle mayo. And among the sandwiches, the Philly roast pork hoagie with sautéed broccolini, aged provolone, and au jus is hard to beat.

Desserts present options like campfire “S’mores, chocolate ganche smear, Kentucky bourbon caramel panna cotta, and a decadent toll house pie topped with ice cream and chocolate fudge. The pick of the litter, however, is undoubtedly the hand-dipped ricotta cheese. The cheese is whipped into a smooth-as-silk consistency, drizzled with honey-amaretto, sprinkled with salted almonds, and crowned with pizzelle. .. As eye-catching as it is delicious.

There is no question that the cuisine at the Black Powder Tavern is head & shoulders above that of the old Winberie’s. The restaurant also boasts an intriguing assortment of vintage cocktails, a slew of premium brews on tap, and a passable wine list. Great spot for a casual, moderately-priced chow-down.

But just be advised… as noted above, the noise level can be formidable, and a variety of young children both seen and heard… Your best bet for a (relatively) peaceful dining experience, in my opinion, is dinner early in the week or a late lunch.

  • Visited April 2014
    • Value
    • Atmosphere
    • Service
    • Food
1 Thank ArtfulDiner43
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
West Chester, Pennsylvania
1 review
common_n_restaurant_reviews_1bd8 1 helpful vote
“Black Powder is a bust”
Reviewed 21 April 2014

Went for Easter Brunch at 2;00. The food was gone or cold . Service was poor and the prices are way out of portion for the quality of food and service . The old Winberries Buffet was a family favorite . This new Black Powder is not worth a trip

  • Visited April 2014
    • Value
    • Atmosphere
    • Service
    • Food
1 Thank sharon w
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC
Level Contributor
201 reviews
168 restaurant reviews
common_n_restaurant_reviews_1bd8 38 helpful votes
“Easter Brunch; yet to rise. ”
Reviewed 20 April 2014 via mobile

Pretty good food; a bit over overpriced. I've been there a few other times for other gatherings and have been a little under whelmed. A good atmosphere with room for improvement.

Thank BuffettBrink
This review is the subjective opinion of a TripAdvisor member and not of TripAdvisor LLC

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