'Ski Lodge' Opens At The Pineville, Special Menu Unveiled

WRIGHTSTOWN, PA — How does a warm Bavarian pretzel sound smothered in a spicy mustard
cheese sauce?

Or how about a Chalet Burger with mushrooms, bacon jam, and melted Gruyère served with fries?

That’s just a sampling of what Chef Matthew Levin has whipped up for the newly opened Pineville Lodge on the border between Buckingham and Wrightstown on the Durham Road.

Nestled inside the Pineville Tavern’s heated garden greenhouse, the lodge is one of the coziest spots in Bucks County offering guests an escape from the biting cold of winter in a ski lodge atmosphere.

Some of the decor inside the Pineville Lodge. (Jeff Werner/Patch)

A sprinkling of snow, but without the cold. (Jeff Werner/Patch)

The warm and inviting entrance to the lodge at the Pineville. (Jeff Werner/Patch)

(Jeff Werner/Patch)

“Come on over,” said tavern owner Andrew Abruzzese. “Everyone is loving it. Chef Levin has come up with a special lodge menu or you can order from the Pineville’s regular menu.”

The lodge menu also includes crab dip gratin with toasted baguette, bagel spiced pigs in a blanket with a honey mustard dipping sauce, traditional cheese fondue with sourdough and fresh veggies for dipping, and a grilled chicken and ham melt.

The lodge will be open through March adding a new dimension to the dining atmosphere and “re-sparking that new feeling that we had when the garden greenhouse opened,” said Abruzzese.

The idea to transform the garden greenhouse into ski lodge came from a friend who runs one of Jean George’s restaurants on the Upper East Side of New York City. During Covid, they constructed a large tent on Madison Avenue at 74th Street.

"Things were going very well until the cold winter weather arrived. Guests began complaining that it was too drafty, so someone came up with a great idea," said Abruzzese. "They converted the tent into a ski lodge atmosphere and served things like fondue, spiced wine, and schnapps - things that you would expect in an après-ski environment.

After they opened the lodge, “you could not get a reservation for two months," said Abruzzese.

Everyone at the tavern had input into how to transform the garden space into a ski lodge, including the addition of teakwood animals, posters of skiers, and some artificial snow.

In addition, just outside of the greenhouse door patrons can warm up around a roaring fire.

"People can go out there and smoke some cigars, drink some brandy, and warm themselves up by the fire," said Abruzzese.

Reservations are suggested for the tavern and the ski lodge. For information, call 215-598-3890 or email info@pinevilletavern.com. For more information, click here.