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Jamison Publick House

We took a trip northward for a Saturday afternoon excursion and since we were in the neighborhood, we had the opportunity to visit Jamison Publick House. This spot was on my radar for some time and after some unsuccessful attempts, I was able to make a Saturday night dining reservation. Located on Geryville Pike just outside of Pennsburg, the inn was built around 1745 and began serving customers in 1796. A local post office operated by Jesse Gery resulted in naming the town Geryville, and the inn operated as the Geryville Publick House for many years.

Mark and Angel Jamison acquired the Bucks County Historical Register listed building in 2010 and renovated the space back to its original state, renaming it the Jamison Publick House. The space features stone walls, wooden beams, and fixtures consistent with designs of the 18th century. A ten seat bar shares space with two front dining areas with another small dining area in an adjoining room that accommodates approximately sixty diners in total. A recently renovated outdoor covered patio area is open seasonally. The Jamison’s also operate the Limeport Inn (Coopersburg) and are currently renovating the recently acquired Sumneytown Hotel in preparation for a reopening in the Spring.


Read the rest of Ron's column below ... 
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... the rest of Ron's column

The Jamison Publick House menu offers appetizers, soups, salads, sandwiches, entrées, and desserts with a moderate to elevated price range. Mussels, Calamari, Lettuce Wraps and Chili are a few of the starter courses available and Burgers, Chicken Wraps, Tacos, and Fish and Chips are listed as “Pub Fare” to accompany the numerous draft craft beers available. Entrees range from Ribeye Steak, Filet Mignon, Chicken Parmesan, and Chicken Pasta to seafood options of Sea Bass, Scallops, Salmon, and Lobster Pie (Sold Out on this night!). Some of the beef dishes are sourced from the Jamison Tioga County family farm, with the Chili, Burgers and the evening’s special T-Bone steak carrying the “JPH Beef” descriptive moniker. Vegan options using Eggplant and Tofu are also available.

I started with a cup of the J.P.H. Angus Beef Chili and an order of Calamari with Capote Capers for the table. The chili was thick and spicy (too hot for DW Sherri), served with grilled Ciabatta bread, and had a good balance of beef to beans with a note of smokiness. The Calamari dish was unique as the large Capote Capers were also breaded with the cornmeal crust and came along for the ride through the fryer. A light and crisp coating made this dish popular at the table with two caper averse diners surprisingly enjoying the small tidbits of vinegary brininess. The Calamari is among the best we’ve ever had, crunchier than the batter fried version you find at many other locations. These are both recommended for those that have enjoyed these dishes elsewhere.

The appetizers were followed by a Spring Mix Salad with all choosing the popular Roasted Garlic Vinaigrette dressing. At the waitress’s suggestion, I chose the Short Rib Ragu (claimed as the most popular menu item), DW Sherri chose Filet Mignon, and the other diners chose Chesapeake Chicken and Pan-Fried Scallops. The presentation was impressive, the portions were large, and dishes were well executed. The stout braised Short Rib Ragu was served in a tomato sauce over Cavatelli pasta with Leeks, Mushrooms, and Butternut Squash cubes. DW Sherri’s Grilled Filet Mignon was tender, cooked perfectly and served with a red wine demi-glace and a Bearnaise Aioli. The Filet was accompanied by crispy Smashed Fingerling Potatoes, Cipollini Onions, and Broccolini.

Chicken Chesapeake was served as a large Chicken Breast topped with Lump Crab Meat over a backdrop of Old Bay pan jus, and served with Grilled Corn Mashed Potatoes, and Asparagus. The Pan Seared Sea Scallops plate was constructed of six plump Sea Scallops over a bed of sliced Brussels Sprouts with Roasted Marble Potatoes, Apple Ginger Parsnip puree and was accentuated with a Pom Molasses sauce. All entrees were spot on and rated highly by our party.

We had been in this predicament before. Hunger satiated by a delicious meal from appetizers through entrees courses, the food was so good that we could not refuse dessert. Co-owner Angel Jamison takes responsibility for the dessert board, with several enticing options – including Vanilla Crème Brulé, Caramel Apple Jar Cake, Pumpkin Cheesecake, Carrot Cake and Meyer Lemon Panna Cotta. Sherri chose Vanilla Ice Cream with Butterscotch Swirl enhanced with Toffee Chips (made with local favorite Longacre Ice Cream). We could not resist the Chocolate Peanut Butter Indulgence, constructed of a moist Chocolate Cake with a Peanut Butter filled base covered with Belgian Chocolate Ganache.

On this night, the JPH served well prepared dishes with inventive ingredient combinations and based on the experience we had, warrants a revisit and a recommendation for our readers to make a visit.

Menu changes periodically and reservations are by phone only. Temporarily closed on Sundays.

Rating 4.5 / 5

Jamison’s Publick House
1860 Geryville Pike
 Pennsburg, PA. 18073
Tues - Sat: Lunch available from 11:30am-4:00
Tues - Thurs: Dinner served (reservations recommended) from 4:00 - 8:00pm
Friday and Saturday: Dinner served (reservations strongly recommended) from 4:00 - 9:00pm
Sunday Dinner Only: Closed temporarily

Ron Knerr is a 30+ year cooking hobbyist who has been a “foodie” before the term was popular. His home arsenal includes a smoker, a sous vide immersion heater, a sausage stuffer, and several crockpots. Send comments and suggestions to:

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