For dinner events meant to linger long in memory, the venue and the feast definitely must be picture-lovely and food-perfect. Berks County has no lack of wonderful locales. Here are four of the best.
Mimmo’s Italian Restaurant
“One of our best features as a reception or party site is space,” says Mike Brutto, Manager of Mimmo’s. “The space we have is big, the food is really good, and when you match the building with the food, it all works!”
The passion and fire beneath his voice speaks volumes: Mimmo’s loves having Berks Countians celebrate their special days with them. “We do all sorts of reception events and dinners. Our banquet room holds up to 120 people. Of course, we also do smaller groups of around 20 people or so in another dining room.”
Options include sit-down service off a limited menu or buffet style for groups over 40 or 50 people. While most items on the menu are available, “the most popular entrée choice is the chicken parm,” says Mike. “But what also makes us special is our homemade pastas, ravioli and lasagna.”
“Depending on the event,” Brutto says, “we’ll set up a dessert table, with cream puffs, mini-pastries and homemade cannoli — always a hit — plus tiramisu.” In short, “We make your event as intimate or as casual as you want it to be. We tailor it to your tastes — as upscale or as casual as you like.”
290 Morgantown Rd., Reading | 610.373.2800 | mimmos.org
Special Occasions by Panevino with Chef David Brennan
“Panevino has a new location for private events,” says gourmet Chef David Brennan, “with a spectacular all-new décor designed by Angela Ehst, located in Wernersville.” The fine-dining chef and his wife, Trish, a full-time pastry chef, are excited for what’s ahead in 2022: “There are 44 seats, with a small bar, for exclusive and intimate receptions and parties,” says Chef David. “Bridal showers, baby showers, rehearsal dinners, birthday parties, private and corporate dinners — everything we do is custom.”
What’s on their mouth-watering five-course dinner menu? “Our specialty is our homemade pasta and our risottos, such as All-Seafood Risotto with shrimp, crab, lobster and scallops, and our Wild Mushroom Risotto,” says Chef David. “We also do a Braised Short Rib of Beef on a Butternut Squash Polenta with Roasted Vegetables.” Desserts include Buttermilk Panna Cotta with Strawberries and Balsamic and Peach and Blueberry Cobbler with Vanilla Gelato.
600 E. Penn Avenue, Wernersville | For reservations, email: info@panevinoreading.com
Emily’s
Carl DeGrazia, owner of Emily’s, loves to credit the historic character and expansive atmosphere of his elegant restaurant built in 1827. “We have five dining rooms inside — just right for smaller, private events — while outside we have an all-year-round covered deck that holds about 80 people. There’s a heating system for inside events in the winter,” he says. “In spring, summer and fall, we also have a little patio area in front of the deck, between the creek and the deck, which seats about 30 people.” So, Emily’s can accommodate about 100 people. Expansively set on five acres, “We’ve had a dozen or so weddings happen right here on the bridge,” reveals DeGrazia.
“We tend to work off our regular menu for a sit-down dinner or buffet. For a higher-end budget, we might do filet mignon and Emily’s crab cakes and a chicken dish; for others, we might tone it down a bit and do chicken, seafood (such as salmon) and a beef.”
Emily’s crab cakes are a clear favorite: “We’ve had this recipe for about 15 years, and we use lump crab meat. Also, we handle any vegetarian and gluten-free requests, easily. And do consider the hors d’oeuvres menu.”
3790 Morgantown Rd., Mohnton | 610.856.7887 | emilysberks.com
The Peanut Bar Restaurant
With twinkling lights, a long tradition and “loads of family memories,” as owner Michael Leifer puts it, The Peanut Bar is a definite go-to for engagement parties, showers, rehearsal dinners and wedding receptions. “We do everything from very small parties of 6 to 10 in one room, and up to 90 people in another room. We’ll even open up the whole restaurant for a private event, where we can serve up to 200 people.” Ever an accommodating restaurateur, Leifer explains, “Generally, we are casual in the way we do things, but we can go as formal as you want us to be.”
He’s the personal point of contact for events: “Just call the restaurant and ask for me. We set up a menu with the party host, and everything is done to suit the guests.” Most popular dishes: Lemon Parmesan Flounder, Broiled Jumbo Lump Maryland Crab Cakes, Tournedos Diane, vegetarian offerings and German-style Chicken Schnitzel. “We have a full range of appetizers as well,” says Leifer. “It’s all about the people. We’re very committed to doing flexibly what the family or business wants us to do, but 98 percent of the time we do seated meals.”
332 Penn St., Reading | 610.376.8500 | peanutbar.com
