Answer the call of the rooster with our passionately-crafted farm-to-table fare
When
Mon-Fri 6:00 am to 3:00 pm
Sat & Sun 7:00 am to 3:00 pm |
Where
701 Reading Avenue
West Reading, PA (484) 516-2965 |
Our Story |
Squawk Culture
noun / ˈskwȯk ˈkəl-chər /
We understand how powerful it can be to start your day with good food, good coffee, and smiles from the people who create and serve your meal. That's why we endeavor to make your experience at Squawk something that rouses you and your tastebuds from your bed in the morning. Our menu creations reflect the abundance of high-quality produce, livestock, and other ingredients local to central Pennsylvania. We are home to some of the best grazing farmers and artisanal cheese makers in the country and our nutrient-rich soil enriches our produce with fabulous flavor and vitality. We've developed close relationships with our local partners so that we can keep up with periodic changes in produce availability. This means that our dining offerings are part of a living menu rather than simply seasonal. Accordingly, a significant portion of our menu consists of specials that run for only as long as the ingredients are in their prime (which can range from a few days to a few weeks to a few months). Even our always-available core menu items will see ingredient changes throughout each year. We are always receptive to suggestions from our team, our partners, and our guests so that we continue to fulfill our mission to always create food and coffee that enriches the body and soul. We hope you join us for your own Squawk experience very soon! |
Our Valued Partners
Our Team |
Patrick DaleyExecutive ChefPatrick was raised in Pennsylvania and studied finance at the University of the Pacific in California. His first job out of college was an internship with Morgan Stanley where he quickly realized that finance was not his passion. The next couple of years were spent working on farms and traveling around the United States with his wife, Tori. After creating many meals over campfires, Patrick realized that cooking was his true passion and this prompted his move from the farm to the kitchen.
Patrick and Tori moved to the Boston area where Patrick worked in several restaurants before finding his mentor, Executive Chef Brian Sheehan, while working for the PGA Tour at their TPC (Tournament Players Club) Boston location. Brian had worked the fine dining establishment scene in Boston for over a decade before becoming the Executive Chef of TPC Boston. And TPC Boston is acclaimed as one of the best golf clubs in the country, receiving awards for best food in the PGA Tour for multiple years. Patrick and Tori eventually decided that Pennsylvania was where they wanted to settle. Having both grown up there, they appreciated the natural beauty of the state as well as the farmers who have for generations grown some of the best produce and livestock in the country. Patrick was excited to return home to Pennsylvania and apply his skills as a chef to the task of incorporating the amazing local ingredients and culture into his menu. Following his return to Pennsylvania, Patrick accepted the position of Executive Chef at Morgantown Coffee House whose business grew by more than 50% during his tenure there. Patrick’s experience working in the fields has given him a deep understanding of the land, healthy and sustainable farming methods, and selecting the freshest menu ingredients. This work has made Patrick deeply appreciative of the incredibly hard work that our farmers do to produce the food that sustains us all. His prior farm work and current skills as a chef allow him to tailor the Squawk Café menu to truly exemplify the farm-to-table ethic. Patrick has developed close relationships with a select group of local farmers and works closely with PASA (Pennsylvania Association for Sustainable Agriculture).
|
701 Reading Avenue, West Reading, PA
(610) 898-4314