Pennsylvania Soup and Seafood
By JACQUELINE RUPP
Updated 9:15 AM EST, Thu, Nov 20, 2008
Over the years, Chef Keith Blalock has developed a loyal following in Bucks County for his famous soups. Now, the chef has opened his own restaurant, The Pennsylvania Soup and Seafood House, and Blalock fans can once again get their soup fix. The recently opened restaurant in the experimental Main Street Marketplace in Doylestown operates like a high-end food court. Sandwiched between fancy shops, you can be entertained while dining by watching the shoppers as you slurp your bisque or chowder.
The busy, PA Soup and Seafood has a sparkling, open-air kitchen that lets you watch the frantic chef and assistants as they hustle to satisfy the lunch rush. Tables are scattered around the kitchen and in two open dining outcoves, each with it’s own decorative personality. You can enjoy your meal in the monochromatic art gallery room, or the comfy bar-styled space complete with exposed brick walls and large bold paintings.
Soup’s definitely on here and it is not relegated to a side dish or entree accompaniment; it’s the main event. The soups are hearty, served with focaccia bread, one bowl makes for a satisfying meal. There’s the flavorful Tuscan tomato onion, creamy she crab (big chunks of crab meat and surprisingly no shells), the highly praised vegetarian chili, Italian wedding and minestrone to name a few. Of course, there’s more to choose from than just soup. Daily specials keep things interesting, such as surf and turf (Alaskan king crab with petite filet, $22) or opoka paka Hawaiian snapper salad with grilled pineapple ($14). The pizzas are also first rate with a traditional thin crust and lots of variety in toppings, like grilled vegetables or wild mushrooms (both $10). PA Soup & Seafood takes even the humble grilled cheese to new heights. The sandwich is big and buttery and filled with a blend of creamy cheeses. On the kids’ menu, it’s served with a heaping helping of golden fries for only $4.99.
Sunday brunch provides elegant offerings such as Florentine benedict (eggs served with spinach, roasted pepper, provolone cheese and hollandaise sauce, $11.95). There’s also variations incorporating crab, salmon and steak. The cinnamon swirl French toast ($9.95) is a sweet serving of toast topped with caramelized bananas and complimented by the innovative hash browns that combine both traditional potatoes with sweet potatoes.
First Published: Nov 20, 2008 9:10 AM EST
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