Sean Thornton’s Public House: A gastropub for Port Richmond
Garces Group alum Bethany Gregory has been brought on as head chef at the longstanding corner bar.
"Grass-fed," "house-pickled," and "artisan" are not descriptors found on many menus in and around Port Richmond.
In fact, other than Tacconelli's Pizzeria and a handful of cafes serving old world Polish specialties, not many menus are found in that area at all — unless you count the chain restaurants clustered around Aramingo Avenue.
With his revamp of Sean Thornton's Public House (2401 E. Allegheny Ave., 215-717-2135), Shawn Szrankowski is aiming to change that. The restaurateur, who also owns Owen's Cafe in Mayfair, has brought on Garces Group alum Bethany Gregory as head chef. Her charge: update the food at the longstanding corner bar and turn it into more of a "gastropub."
Gregory was most recently sous-chef at The Tavern under Mackenzie Hilton, whom she credits with giving her the opportunity to explore the hip side of comfort food.
Her menu at Sean Thornton's (here) straddles the line between upscale bar fare and old standbys, with a list designed to bring in new customers as well as please the loyal neighborhood crowd.
Cheese and charcuterie plates, artisan flatbreads and pork belly-sweet potato hash are listed next to pub favorites like cheesesteaks, pierogies and beef stew. Chicken wings come in flavors like maple-Sriracha and honey-garlic, in addition to Buffalo. There's a meat-free quinoa-edamame burger to complement the classic version: eight ounces of beef (grass-fed), served with a side of fries (hand-cut).
Prices are generally low; the top-ticket item is a dry-brined skirt steak with Jameson horseradish cream ($15). Most apps, salads, sandwiches and platters run $5 to $10.
Recent remodeling brought a more open layout to the ground floor, so the dining room is now visible when you walk in. There are hardwood floors throughout, and the exterior has also been given a total facelift. A second-floor dining area, previously only used for private events, has been remodeled, providing a total of 75 seats across booths, tables and at bars on two floors.
Beer selection hasn't yet gotten much of an update, but there's a tap dedicated to locally made Do Good United Ale ($3 per pour), and a selection of 15 to 20 bottles.
A slightly abbreviated food menu (here) is served from 11 a.m. onward Monday through Saturday. On weekends (Thursdays through Saturdays), Gregory's expanded dinner menu kicks in at 6 p.m.
Sunday brunch is offered 9 a.m. to 3 p.m.