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Suburban Restaurant and Beer Garden to Host Pop-Up Take-Out Event This Weekend

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Photos By Steve Legato. 

As the COVID-19 pandemic continues to cause stay-at-home orders through much of the region and the country, restaurants, businesses and citizens have all been forced to adapt to the changing landscape. Having recently celebrated its third anniversary, the popular farm-focused Suburban Restaurant and Beer Garden from chef Eric Yost is bringing its cuisine back through a limited menu pop-up on April 3-4.

Chef Eric Yost.

During the pandemic, Yost previously held a St. Patrick’s Day-themed to-go menu, as well as a brunch pick-up last weekend. “It’s tough and it’s a whole learning curve for us,” says Yost. This weekend’s pop up will be the last until it’s safe for everyone to interact normally again, he says.

For one last hurrah, he’s put together two days of specials. The April 3 menu features starters—lobster bisque, pierogies, cheese curds and pretzels—plus drool-worthy sandwiches. Yost is whipping up tasty hand-helds on long rolls that include bratwurst served with sauerkraut and an IPA mustard, roast pork with broccoli rabe, provolone cheese and long hots, a kielbasa dog with creole mustard and caramelized onion, plus his take on a Philly favorite, the short rib cheesesteak, topped with caramelized onions. A bison burger topped with smoked mozzarella will also be on the menu.

On April 4, which Yost has dubbed “That’s a Wrap,” referencing the forthcoming closure of Suburban until the pandemic lifts, will offer four types of cold wraps—ahi tuna, Italian, blackened shrimp caesar, and smoked turkey from Green Meadow Farm. The same starters will also be available.

Wraps and sandwiches both days will be served with house-made truffle parmesan chips. Canned beer will also be available to-go.

Yost and his team will offer curbside service from 12-7 p.m. on Friday and Saturday, and orders must be placed by phone and paid for in advance.

570 Wellington Square, Exton, (610) 458-2337.

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