Craving some old-time, Berks County authentic cooking in a beautiful, artfully decorated location? With everything from potato filling and pepper cabbage to savory corn pie and chicken pot pie, not to mention delectable crumbly-topped pies, the Deitsch Eck (pronounced “die check”), or Dutch corner, is THE place to go.
Other area restaurants slide a few versions of German-style offerings onto their menus to please those patrons who possess unending hunger for the sorts of regional offerings that they simply cannot get elsewhere — like scrapple, pickled beets and pork chops. But here in rural Lenhartsville, a quaint village near Kutztown and just off Interstate 78, the entire restaurant is devoted to Pennsylvania Dutch (German) culture. It’s a living folk museum with walls and ceilings adorned by master artists’ hand-painted scenes and images — hex signs, distelfinks, barns, animals, people — and this destination promises a unique ambiance and experience while honoring time-tested flavors from recipes that culinary ancestors have passed down.
Owner-chef Steve Stetzler has made it his mission not only to preserve the building’s historic décor but to carry forward — through superior and consistent cooking skills — an unbelievable number of delicious food traditions.
Cottage Cheese & Apple Butter, Chow Chow, Lettuce w/Hot Bacon Dressing
The many dishes listed under “Sides” match up with an old PADutch value enshrining “plain, not fancy.” But honestly — what if they look and sound really plain but taste quite fancy? That’s what Deitsch Eck does! Their Cottage Cheese & Apple Butter is intensely tasty. Super fresh, the bright white, small-curd pond of lightly salty cheese is draped by a throw blanket of luscious, dark-brown, silky apple-and-spice smoothness for a semi-sweet effect.
Homemade Chow Chow yields crunchy-soft pickled cucumbers, green beans, kidney beans, cauliflower, lima beans, carrots, celery, corn and red peppers. Cold iceberg lettuce gets hot-drizzled with a well-known dressing that delivers savory-sweet, bacony bites for a cool-warm chew. Breaded Eggplant is much like excellent tempura, served in thin rounds of lightly fried eggplant, allowing the vegetable’s natural flavor to shine. (Servers may offer marinara sauce or another dip, but it’s scrumptious as is.) More sides include: buttered corn, potato filling, sauerkraut, red beet eggs…and fantastic fritters.
The Corn Fritters, nuggets about the size of small, round cookies, contain juicy corn kernels and are best eaten plain for total corny effect (yummmm!) or otherwise dipped into sour cream or applesauce. Likewise, Potato Fritters are large coins of lightly battered fried potatoes reminiscent of latkes lending a satisfying, almost-indiscernible hint of onion. Diners who wish to try both fritter types should order a Fritter Sampler from the Appetizer menu, easily shared by a table of four.
Tip: definitely ask about having fresh-baked bread for the table. Made right here, it’s the real deal; butter it gently along the delicate interior and enjoy that perfect crust from edge to edge.
Everyday Dutch Variety: Ham, Chicken, Chopped Sirloin, Meatloaf & Veal
Entrees range across the many meaty favorites that define PA Dutch preparations, from Chicken Pot Pie to Smoked Pork Chops and Liver and Onions. Weekly specials rotate so that even Pig Stomach, made from a family recipe, is also a choice. For seafood lovers, Homemade Crab Cakes, Breaded Haddock and Butterfly Shrimp are exceptional options.
Comfort food lies squarely in Chef Steve’s Meatloaf, which pairs neatly with onion rings and green beans, or perhaps pickled beets plus a pile of potato filling (for the uninitiated, this specialty is “like” mashed potatoes, only oodles more exciting and flavorful with its secret ingredients). Created with 100 percent ground beef, thick meatloaf slices are covered with rich beef gravy (or, if you prefer, marinara for a tomato touch). Beyond that, the kitchen serves up a surprise with Meatloaf Parmigiana, where — as one customer puts it — “Pennsylvania Dutch meets Italy” on a platter featuring melted provolone cheese and marinara sauce, a thoroughly satisfying doublecomfort food.
Fans of Shepherd’s Pie can check ahead online to see if it’s on deck when making reservations. In fact, Pennsy Dutch staples are absolute naturals for this entree. Its smooth, homestyle mashed potatoes are embellished with a trough of dark, beefy, shiny gravy; below are the veggie treasures — peas and teeny carrot bits — partying hard with ground beef bits.
Pie to Die For
On a chalkboard list are 10 or so fresh-baked desserts, with pies being the clear meteoric stars. Apparently, Chef Steve has “sixtysome pies” in his repertoire, says Stetzler’s sister, Amy. “We should offer a pie flight, like some bars do with beer,” she laughs. On a recent evening, Pecan Coconut Pie had diners swooning and raving to friends while the Bourbon Buttermilk Custard embraced a flaky, toasty crust with sweetness lingering long.
Having trouble deciding which dessert to choose? Consider this idea: in pie contests at any state fair across America, Deitsch Eck’s Caramel Apple Crumb Pie would win every time. “It’s my favorite,” confesses Amy. “Have it warm,” she urges. Oh yes. Heaven.
87 Penn St., Lenhartsville 610.562.8520 | the-eck.com
