By Frank D. Quattrone
During a brief break from his fantastic musical finger-painting, Asia’s progressive rock-band frontman John Payne stopped to pay the staff some compliments. “Hey, guys, sorry about this. We were down for a 90-minute set and here we are after two hours—and you’re still here. And the staff doesn’t seem anxious to go home. Even in the restaurant next door, they treated us—the whole band, and all of the customers—like long-time guests. I guess that’s why we love playing here and dining here too.”
Words of well-earned praise for the inimitable hospitality of both Sellersville Theater and the historic Washington House Hotel & Restaurant just next door.
How could you not fall in love with this unique entertainment complex?—arguably the hospitality hub of Bucks County. Perhaps you recall that the Liberty Bell, that iconic symbol of American independence, spent a night here, under General Washington’s orders, on its perilous flight from British-occupied Philadelphia on its passage to safety in nearby Allentown.
Even without that noteworthy night, the aptly named Washington House has served the public well during its long, fabled history. But since they purchased it in 1985, co-owners William Quigley and his wife Elayne Brick—and now their talented son, Executive Chef Cory Quigley, have transformed it into a striking dining and performing arts center.
Guests immediately feel the palpable aura of warmth and congeniality. Assistant General Manager Amber May, who stopped by our table to say hello, said she’s proud to have been a staffer here for twenty-plus years. “I just love the family feel, the welcoming atmosphere.
Elayne Brick, now directing the operation since her husband William (also a culinary master) has retired, corroborates Amber’s observations. “For sure, that’s our goal—to treat each and every one as really special—and that goes for our hotel. There’s no other place like this within a twenty-mile radius. Our guests come to visit family in Bucks County, and they’re often the performers who grace our stage. Even local businesses and the Bucks County Visitors Center help patronize the hotel.”
Hotel Manager Brett Nasiak, who also stopped by to welcome us to the restaurant, told us that the hotel’s eleven rooms, beautifully appointed (as you’ll see on their website) and eminently affordable, are booked to capacity much of the time. He said that guests love the comfortable aura and the “family feel” of the whole operation.
Speaking of that, our latest dinner here was, again, absolutely terrific. Our sweet and lovely server, Victoria Sabath, actually brightened when I ordered my drink—a Negroni, a sort of Italian martini—which she brought back shortly from the restaurant’s legendary bar, along with Eve’s Bloody Mary.
And when Victoria shared the evening’s specials, during the restaurant’s annual Oktoberfest run, she really hooked us with this one—a heated soft pretzel with smoked sausage bits in the swirls, coated with melted cheese, with whole grain mustard and a zesty pickle on the side!
Die-hard pretzel-lovers, Eve and I were absolutely delighted by this entertaining appetizer, implemented, in part, by her fiancé, line cook Daniel McManus. Victoria beamed with pride at our satisfaction. See what I mean?
The rest of our dinner, in a dining room filled with black-and-white photos of people in festive fancy, was equally satisfying. Eve ordered the Seared Atlantic Salmon, a huge tender fillet served with jasmine rice with lentils and caramelized onions and sautéed asparagus, in a harissa butter sauce and crispy shallot sesame seed mix. Made her ecstatic!
My Crab & Shrimpcake, served with Yukon potatoes, watercress, delicious roasted Brussels sprouts, in a pear vinaigrette with roasted garlic tartar sauce?—another fine offering from Chef Cory.
Starting out working with his father at the Washington House, Cory eventually studied biomedical engineering at Drexel U. But, not finding the field to his liking, he pivoted back to his fondness for cooking, soon earning a prized spot in the kitchen of Bibou, the acclaimed French restaurant in Philadelphia, “where I learned eight years of stuff in one year,” he said, as well as other Philly restaurants before returning to his cherished position at the Washington House, where he is amply assisted by Chef de Cuisine Tim Crippen.
He recommends personal favorite creations like the Seared Scallops with roasted red pepper and coconut curry, the Duck Ragu Pappardelle, and Shredded Portobello Reuben on marble rye. All great choices! So was our Dessert Sampler, a sweet taste sensation featuring Strawberry Almond Cheesecake, Fresh Fruit Tart with sweetened cream cheese, Mini Chocolate Cupcake, and Chocolate Cremeux (brownie crust topped with rich chocolate custard and espresso crunch).
Elayne Brick’s popular beer tastings take place on the first Friday of every month, and wine tastings are offered on the second Tuesday of every month.
Open for 40 years now under the current management, the Washington House (along with its hotel and theater next door), continues to serve as a community hub with its warm and welcoming ways.
Washington House Restaurant is located at 136 North Main St., Sellersville, PA; 215-257-3000; www.washingtonhouse.net. Open for indoor and outdoor dining plus made-to-order takeout. Seating until 8 p.m. Sunday through Thursday, & until 9 p.m. Friday and Saturday. Call for reservations. Happy Hour: Monday through Friday, 3:30 to 5:30 p.m. Available for private parties and events at the restaurant and theater.