The big red cup is calling! And it’s saying Deluxe Hamburgers — a decades-long standard on the menu, as well as really old-fashioned, made-just-right chocolate milkshakes; hand-cut fries, offered with or without cheesy sauce; cottage fries and pierogies; and a killer pulled pork platter.
In a just-under-the railroad corner of Boyertown stands this happy blast from the past, a restored and sincerely hopping little restaurant easily distinguished by the enormous red cup built into the roof, originally one of three such local restaurants operating back in the 1940s as walk-up ice cream stands. (The other locales were Pottstown and Pennsburg.)
When Chris Dietz took over the cup 14 years ago and made it his own, calling it CD’s Place (“This is like my clubhouse,” he explains, grinning), the dining establishment stayed vintage in appearance, except now it’s embellished throughout with a mostly 70s musical motif from his life. With not a single boring seat in the house, it’s got original tickets from rock concerts and album covers — and even colorful guitar picks — laminated and collaged into the tabletops and counters. Everything from drums to interesting guitars and band posters are packed onto the walls. And yes — there’s a guitar sitting behind the counter ready for CD to pick up (if he feels like it).
CD’s is a true personality destination, but what really makes it work is the food.
Oh, Those Burgers and Fries
When ordering burgers, have napkins on hand. They’re juicy and they’re stacked with scads of amazing ingredient combinations. The Deluxe is endowed with fried salami and onions, which do justice to this burger without overpowering its beefy flavor; provolone and a marvelous sauce top off this treat. The CD Burger holds court with bacon, cheddar, fried onions and barbecue sauce. Burger Mania lets you order three toppings — even a fried egg — plus soda and fries for just $9.75.
CD’s hand-cut fries might be the best French fries in a 200-mile radius. They’d compete as champs in any FF contest, hands down. They’re so fresh, and fried so perfectly with Chef Chris’s magic touch, that they practically command every taste bud to savor each skinny, done-just-dark-enough length. They’re for purists, clearly. And yes, of course CD’s retains the skins on their fries.
Those who favor cheese fries will salivate just looking at a pile of these well-slathered beauties. Think mellow yellow, melted, warm, and fun to eat. Chase them down with lemonade or a fizzy root beer, or perhaps indulge in a lusciously light-pink strawberry shake.
Creative Specials, Jerk Chicken, and More
Vegetarians and pescetarians can have their way at CD’s Place, too. There’s a Veggie Wrap with wholesome black beans, corn and sweet potato, while the Fish Sandwich is juicy with tomatoes and lettuce, plus a superior tartar sauce hinting lightly of mustard. The bun has sesame seeds on top. Simply delish.
Creative daily specials abound. Make sure you check the board to see what burger combo, what amazing sandwich, or what special salad is on tap that day. Oh, and be enticingly prepared for solid gourmet tastes — expressed casually. An Asian Slaw offered recently was concocted with what seemed to be 10 different spices, for a bright, fresh taste that cuts whatever fat is in that burger. (Well, maybe. It certainly feels like it’s a guilt-free addition to nosh on.)
Also notable: A handsome chili with subtle-but-earnest heat. And Chris indulges in island fantasies with his many versions of Jerk Chicken dishes. The Jamaican Jerk Wrap features fat chunks of this uniquely spiced chicken combined with lettuce, tomatoes, onion and Vidalia vinaigrette for a crunchy, sweet, aromatic, super-satisfying meal.
Pulled Pork with Heavenly Baked Corn
If you’re a first-timer to CD’s Place, why not take aim at one stellar feature? Just one easy decision does it all: CD’s Pulled Pork Sandwich Platter with Baked Corn and Cole Slaw. What a slam dunk! Flavors and textures rule with this seductively well-seasoned pork on just the right roll (although you’ll probably end up using a fork, not your hands, to eat it). Portion sizes are uber-generous. The cole slaw isn’t swimming in cream and vinegar; rather, it’s a gently concocted salad that allows that fresh tang of cabbage to emerge.
As for the baked corn…unforgettable. So what is this yummy dish that pretends to be a side but really seems more like a main dish? Imagine a baked good (the size of a large brownie), shaped in a square, with a browned, crusty top. When you cut into it with a fork, the interior is sweetly custard-like on the top part, with roasted corn kernels lining the bottom.
The menu does say “breakfast served anytime.” Hmm. Maybe try the 2 Eggs over Baked Corn Andouille Hash? There are lots of mouth-watering choices.
