All are “wilkum” for an evening of elevated comfort food with a Pennsylvania Dutch twist at Pass the Dutchie in Reedsville.
Some familiar faces are responsible for one of the region’s newest restaurants. Owners Liz Hoffner and Quintin Wicks, who also operate nearby Revival Kitchen, have been thinking about Pass the Dutchie for a while. The duo has run restaurants together for nearly a decade.
“We’ve been interested in doing this concept for quite a few years,” says Wicks, who is the executive chef at both Revival Kitchen and Pass the Dutchie.
The new concept takes the hearty homecooked tastes of Pennsylvania Dutch favorites and elevates them with culinary creativity.
The Cast Iron Mac N Chz offers diners the homestyle favorite as thick and cheesy noodles topped with a pretzel crumble coated in brewer’s yeast and seasoning. The crumble is the perfect crunch to a savory dish. The traditional German dish of pork schnitzel is served encrusted in pretzels with a dill pickle kraut, fingerling potatoes, arugula, and an apple mostarda. The pork is crispy yet tender and complemented well by the slight sourness of the dill pickle kraut.
Other Central Pennsylvania food staples at Pass the Dutchie include pierogies and chicken and waffles — both with twists on how diners may have previously experienced the dishes. The Dutch Onion Soup is Pass the Dutchie’s take on the classic French onion –– topped with smoked gouda and pretzel bread instead of the traditional pairings.
The menu flexes culinary expertise but, while the flavors are elevated, Hoffner says Pass the Dutchie remains a casual place for everyone in the area.
“We’re seeing a lot of our neighbors swinging in and having dessert, a beer, or a small plate,” Hoffner says. They see families earlier in the evening and couples or groups out during happy “hour,” which lasts from 7:30 p.m. to close on Wednesdays and Thursdays. Pass the Dutchie serves Pennsylvania beverages including from local producers like Shy Bear Brewing and Seven Mountains Wine Cellars.
Diners are seated by a host and then order food and beverages at the bar, where a tab is started. A lot of the employees are under 21 and cannot serve alcohol, so this form of ordering and service allows them to gain experience working in the restaurant.
“It’s more like a neighborhood pub service,” Hoffner explains. She says employees will clear dishes, bring waters, and help order when possible.
“It’s casual, but there is still a level of service,” she says.
The building at the corner of Main Street and Logan Street gives the feeling of stepping into an older Pennsylvania home. The hex sign at the door lets diners know they’ve arrived before entering a dining room full of accents of Pennsylvania Dutch culture. Quilt patterns adorn the walls, while tables are topped with unique vases of flowers like one gathers out of a summer garden. One wall is covered with wooden crates displaying canned produce like peaches, green beans, and chow chow (a pickled relish made with vegetables).
Area diners have embraced Pass the Dutchie since it opened in late November.
“I feel like the local community is definitely happy to have another option in town, and we also draw from the surrounding areas,” Wicks says. They’ve seen a lot of familiar faces who have dined at Revival Kitchen, which offers a more structured tasting menu.
Staying local is important to the team at Pass the Dutchie. They partner with local suppliers, like the Reedsville Creamery, whenever possible.
“When I’m putting our orders in, I’m texting friends,” Hoffner says of the other businesses.
Head chef Damon Marsh is from the Lewistown area and says Reedsville has changed over the past decade through new businesses and residents investing in the community. The team at Pass the Dutchie is a part of the town and embraces their neighbors.
“I think it’s really cool to be a part of something that’s bringing life back to Reedsville,” he says. T&G
Hannah Pollock is a freelance writer whose love for whoopie pies (not gobs), roadside produce stands, and hearty Pennsylvania Dutch meals developed in the farmlands of Amish country.
