From their award-winning smoked wings to pulled pork smothered in barbecue sauce, The Van Reed Inn is a huge draw for anyone seeking full-fledged flavor and authentic, satisfying comfort food in their dining life. “All our food is homemade,” says owner Anne Gerhart with a smile, “including fresh-cut French fries.” Her friendly voice and professional demeanor immediately assure customers that they’ve arrived at home away from home. She continues, “We have two smokers here and we’re definitely known for our smoked meats.” Gerhart credits the talented Chef Dan Shipe and an attentive, helpful staff for their enduring success and for an evolving menu that consistently meets Berks Countians’ tastes.
Located less than a minute from Route 222, just off the Route 183 exit, this unassuming diamond in the rough is a warm, welcoming, down-to-earth destination for meals to please everyone — solo diners, couples and families alike.
Specialty Starters and Salads
One of Van Reed’s most popular appetizers is the Dozen Steamed Shrimp, a peel-and-eat dish with luscious light-pink shrimp steamed in Yuengling Lager. It’s hard to imagine how such a simple plate of seafood could be so darned addictive from bite one, but you’ll quickly understand why this is a customer favorite. Unlike the average shrimp cocktail, this starter arrives warm and juicy and ready to dig in. The shrimp are super fresh, expertly prepared to perfect texture, and downright delicious. You can smell the Yuengling aroma wafting upward.
Other superb appetizers include Coconut Shrimp Fritters, which are first breaded in coconut and panko crumbs, then fried and served with a chili sauce for a sweet finish. German Soft Pretzel Bites with cheese sauce and mustard are always fun too, as are Fried Pickle Slices — straightforward fare meant to please, good with beer or a cocktail.
Salad lovers may well decide to make salad their main dish. The Brisket Bleu not only delivers tomatoes, red onions and crumbly bleu cheese, but also their signature home-smoked brisket for a mouthwatering protein punch. Then again, seafood lovers adore The Surf Salad, which colorfully tops a bed of greens with red cabbage, tomatoes and carrots, plus your choice of crab cake, coconut shrimp or mahi mahi.
Wings to Remember — Loyal and True
Van Reed Inn’s award-winning chicken wings are no joke. They’re served bone-in or boneless, depending on your preference, and taste exactly like they’re out of a campfire with that gentle smoky heat, so tender and meaty — a true treat. Here are just a few of the sauces you can elect to dip them in, in addition to the usual mild and hot: Van Reed Herb and Spice, BBQ, Apple Vinegar BBQ, Sweet Chili, Spicy Garlic, Honey Mustard and Honey Tequila BBQ. Whether you favor tangy and sweet or burn-your-mouth-happy, these wings will capture your heart and satisfy your stomach.
Naturally, some of the regulars head here for the amazing burgers, cheesesteaks, hot dogs and sandwiches. The Brisket Reuben is stuffed with sauerkraut, Swiss cheese and Thousand Island dressing on thick, grilled rye bread, while the Pittsburgher is created just as western-PA tradition demands: Cheddar cheese, coleslaw, French fries on top!
Or perhaps you’re feeling in a shore mood? The Chesapeake Burger marries up surf and turf, with a homemade crab cake set atop a burger along with lettuce, tomato and Baja sauce.
Hearty Eats: BBQ Platter & Mac and Cheese
Decisions, decisions! So hard to choose. To make it easier, Chef has cleverly assembled several of his great smokies all on one fabulous BBQ Platter containing generous portions of pulled pork slashes all slathered up with BBQ sauce, pieces of slow-smoked brisket, four smoked chicken wings and zingy beans. The latter are made using Great White Northerns, unrivalled in their sweet-yet-zingy, thoroughly smoky, memorable taste. These really crank up the heat, so don’t be surprised when your eyes water (in a very good way). What a nice change from the usual baked beans! These are large and healthy, smooth on the tongue, full of delicate texture. Order some French fries for taters, cut and prepped with their skins still on, for extra flavor and nutritious fiber — a super rendition of an all-American side.
Every bit as tempting is Homemade Mac and Cheese, a nostalgic entrée choice to be sure. Generous, smooth cheese clings mightily to the large, whirling, corkscrew-style pasta for a satisfying chewy feel. Nicely countering such richness is homemade, lightly vinegared coleslaw comprised mainly of red and white cabbage strips — at once refreshing and crunchy. Or you can opt for applesauce instead. What’s really nice is a long list of add-in choices with which to enhance and personalize your Mac and Cheese platter. Pick one of these to have it swirled into your creamy pasta: crab cake, pulled pork, Philly cheesesteak, Buffalo chicken or Southwest chicken.
There’s a separate Kids’ Menu, too, guaranteed to please.
Van Reed Inn
2707 Bernville Rd., Reading
484.509.4418
Hours: Mon-Sat: 11-2am, Sun: 11-12am
