LOWER HEIDELBERG TOWNSHIP, Pa. – The site of a beloved former restaurant is now home to a new tasty concept – dishing out a diverse array of fresh eats such as chicken and ribs, mac and cheese flights, brick-oven pizza, smash burgers, souvlaki skewers and smoked porchetta – in Berks County.
The Valley Bar & Grill, a full-service restaurant and bar serving hand-crafted starters, sandwiches, signature plates and more, opened at 11 a.m. Sunday, March 8, at 4741 Penn Ave. in Lower Heidelberg Township, Co-Owner Frank Lapuma told 69 News.
The renovated property was previously home to the Bar-B-Q Pit, a beloved, family-run restaurant that closed last fall after decades of operation.
“We’re very excited to welcome the community,” Lapuma said.
“[The Valley Bar & Grill] is a sports bar, but it’ll be a little bit more high-class than what a typical sports bar would look like. The food is also going to be at a higher level.”
The Valley Bar & Grill
Lapuma is no stranger to the restaurant industry.
He also owns and operates the eight-year-old Giuliana’s, a popular Italian restaurant that was featured on “America’s Best Restaurants,” in Spring Township.
At The Valley Bar & Grill, Lapuma said he is partnering with Steve Symons and Mario Caloiero, the latter of whom previously operated the longstanding Margherita’s Italian restaurant in Laureldale.
The Valley Bar & Grill offers starters such as crab dip, hot honey ricotta dip, Buffalo chicken wontons, grilled or fried calamari, glazed pork belly bites, homemade mozzarella sticks and a mac and cheese flight (classic yellow, creamy Cooper cheese and bacon mac and cheese).
All fried starters will be prepared in 100% beef tallow.
Chicken wings, served fried or smoked, are available in a variety of sauces such as chipotle ranch and parmesan peppercorn, along with dry rubs such as Cajun and lemon pepper.
Other menu highlights include “from the grill” handhelds such as a turkey BLT (with sliced avocado and mayo), “Valleysteak” (Cooper cheese sauce and caramelized onion), hand-sliced pastrami (served hot with Swiss cheese and honey mustard) and house-smoked brisket (with yellow American and barbecue sauce glaze); brick-oven pizza such as pesto heat (ricotta, Pecorino Romano, pepperoni, hot honey and pesto drizzle), truffle rabe (fresh mozzarella, broccoli rabe, mushrooms, red onions, black olives and truffle oil) and the meat market (loaded with pepperoni, sausage, bacon, ham and fresh mozzarella); and focaccias such as mortadella and pesto, prosciutto and fresh mozzarella and capicola and ham.
Customers also can enjoy soups of the day such as lobster bisque, pasta fagioli and creamy corn chowder; salads such as caprese, Cobb and Greek; and signature plates such as smoked porchetta, souvlaki platter and half chicken and half rack of ribs.
“From stacked burgers and wings to fresh sandwiches, appetizers, and more — we built this menu with one goal in mind: great food, great drinks, and the perfect place to watch the game,” reads an announcement on the business’ Facebook page.
The Valley Bar & Grill also features a large full bar, and a new outdoor dining area is expected to debut by the summer, Lapuma said.
Hours are 11 a.m. to midnight Sunday through Thursday and 11 a.m. to 2 a.m. Fridays and Saturdays, Lapuma said.
“We’ve pushed through every setback, worked countless hours, and poured our hearts into this moment,” reads another online announcement on the business’ Facebook page.
“… Come celebrate with us, we’d love to share this huge milestone with you.”