When Stove and Tap first joined the neighborhood, the staff had a simple, yet ambitious goal for the restaurant. “We wanted to be everything for the Lansdale community,” said Chef Tim Cunningham.  

Two years later, they’ve lived up to that mission, and are hoping to be even more as they continue to grow with the ever-changing revitalization in the area.


Described as rustic American comfort food, the restaurant’s seasonal menu is known for its elevated, but approachable, pub fare like buttermilk brined fried chicken with spiced honey greens, and juicy bell pepper and chili wings.

“Before, everyone’s favorite was the burger, or a sandwich, but we’ve grown up, and the community has grown with us,” said Cunningham. “What we’re trying to do now is encourage people to try different dinner options like pork belly because our entrees are just as strong. We do things in a way that most people haven’t had…a new style on traditional dishes. We always put in that little extra care, that extra step, to keep it fresh.”


Owned by Justin Weathers and Joe Monnich, the family-friendly eatery also offers multiple spaces like patio rooms for all occasions like date night, business lunches, private parties, and even weddings.

Ideally located near Round Guys Brewing Company, Cardinal Hollow Winery, and Boardroom Spirits, Stove and Tap’s bar provides signature cocktails using local beer, wine, vodka, and a broad range of whiskey.


Guests can enjoy drinks like the Lansdale Mule with Boardroom’s vodka and fresh, in-house lime and ginger. Or, visitors are encouraged to taste the Maple Old-Fashioned, an orange, lemon and maple sugar twist on the classic cocktail.

“We’ve got a great, regular crowd,” said Barb Maloney, general manager. “Lansdale welcomed us, but it’s fun to see people come in from other places, too, and see how far we reach.”


The employees are excited to see how more construction in the area changes the town, and the restaurant.

“We hope to be the town center of Lansdale,” said Cunningham.

And, that’s the advantage of declaring exactly what the restaurant is in a name with three unassuming words. It leaves quite the room for growth.

Arts Guide Spring SummerCrave Winter 2019