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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
He’s been cooking since culinary classes at Berks County’s Daniel Boone High School — and he hasn’t stopped. Sam Mengel, Chef-Owner of Birdsboro’s The Angry Anvil is making a name for himself with his bar and grill establishment (offering both dine-in and takeout), maintaining a friendliness and flexibility that draw crowds to his doorway. Once inside, diners can put on their history-buff hats and revel in the framed photographs that honor and memorialize Birdsboro’s long and storied role in the iron and steel industry. “People keep coming in with old photographs,” Chef Mengel says, looking rather amazed and humbled, and it’s obvious he does his best to rekindle memories and awareness, while heating up an outstanding kitchen.
Burgers and Sauces, Sauces, Sauces
For everything from the straightforward Birdsburger to a Mushroom Gouda Burger and other variations like you’ve never tried before, Chef Mengel swings a mean spatula. Simply put: these burgers are GOOD. Unmatchably good. Menu choices include the Bacon Cheddar Burger using applewood smoked bacon, the Horsey Burger featuring Chef's own horseradish sauce, a Seared Turkey Burger and the Beyond Burger for vegetarians.
First-timers must try the robustly unforgettable Bologna Burger. Paying homage to every Pennsylvania-made specialty he can get his hands on, Chef pairs a perfectly generous beef patty with that infamous, one-of-a-kind flavor that comes from the next county over, plus locally sourced maple. Chef Mengel describes it this way: “Our certified angus smash burger is topped with fried sweet Lebanon bologna, maple mustard and American cheese on a butter-toasted brioche bun.” Wow! It’s fabulous all by itself, just as is. And that Maple Mustard Sauce? “You can’t get it anywhere else,” declares Chef.
Nonetheless, he urges diners to try numerous sauces on this burger, just for adventure. You can add, for example, his homemade Spicy Burger Sauce for a hot-iron taste and burn that literally lifts up (in a surprisingly gentle way) and infuses energy into every burger element in each hearty bite. Or maybe try the Anvil Sauce, for a very different experience. Or perhaps the Cherry Pepper Aioli?
Soon you realize that not only are The Angry Anvil’s main ingredients selected and prepared with great care and skill, but Chef Mengel’s sauces are adventures unto themselves. They’re such a natural and vital extension of his creative being that this fellow really should be dubbed the King of Sauces. “Sauces? Sauces are ridiculous…I have an idea for a sauce and I just go!” Word has gotten out, he admits: “People are looking for the sauces as they come in.”
Buffalo Wings and Braised Beef Enchiladas
Wait, there’s more: Angry Anvil’s Sweet Buffalo Bleu Wings. “I know wings aren't unique,” says Chef. (That’s especially true in Berks County.) “But I promise that you won't find this flavor anywhere else!” Served with his seriously chunky house Blue Cheese and fresh carrots, this specialty is spot-on for takeout or dine-in. Indeed unique in rich flavor — salty and grounded, great with craft beer — the gorgeous wingettes and drumettes are utterly substantial in their meatiness. But oh, the flavor! Angry Anvil’s wings merge sweet-silky with the deep Blue Cheese Sauce, and one more sauce for tangy dipping: Sweet Corn Ranch.
Also different — and so filling, they’re an entire meal — are the savory Braised Beef Empanadas, crispy fried shells encased with rich, slow-braised beef, Yukon Gold mashed potatoes and melted Cheddar cheese. Served with house-made, piquant-green Chimichurri Sauce and sour cream, they’re a mish-mash of your favorite Sunday dinner stuffed into a Southwest crescent. Imagine multiple textures of crunchy and mellow, a mouth-feel alternating zingy hot and cool — with the chimichurri and smooth dairy.
For vegan diners, General Tut's Tofu Tacos provide parallel joy, described by Chef as “a play on General Tso's chicken.” Think: China meets Mexico! Crispy fried tofu, cabbage slaw, spicy barbecue, scallions and sesame seeds join up, all tucked gently into a flour tortilla. Dynamic flavor. Delicious with any drink.
French Fry Celebrities
Love fries? Here are French fries that you cannot get anywhere else. Do try these two “most popular” choices. First, the Kiwi Fries: “These were inspired by a trip to New Zealand,” says Chef Mengel, explaining their name. These crispy battered fries are topped with sweet chili sauce, sour cream and scallions. Scallions are freshly diced, providing just the right touch of oniony flavor for these colorful, fun potatoes. The sugary-sweet heat of that red tomato chili is countered by tart, bright sour cream, making these fries a treat you’ll dive into again and again.
Or ask for Garlic Parm Fries, tossed in garlic oil, fresh garlic, Parmesan cheese and parsley. They call to mind yummy Italian pasta dishes, only you’re noshing on hearty, medium-cut potato slices. Shaved Parmesan cheese layering the hot fries truly lifts these into celebrity status.
For dessert, why not try homemade ice cream made from Lancaster Milk Stout? Tan, creamy, light…yummy.
The Angry Anvil
200 W. 1st St., Birdsboro
610.401.0862
