For many, takeout food calls to mind soggy, lukewarm fare packed into greasy cardboard containers, but P.U.F.F. Gourmet to Go shatters that perception.
The upscale takeout restaurant is bringing its brand of chic, ready-made meals back to Greenville in mid-July.
The business made a name for itself serving up comfort food favorites like shepherd’s pie, lasagna and beef stroganoff at its Montchanin location for 22 years, before relocating to Mendenhall Station in Chadds Ford, Pa. five years ago.
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New Location One Greenville Crossing, 4021-D Kennett Pike Mon. 12-6 p.m., Tues. - Fri. 10 a.m.-6 p.m., Sat. 10 a.m.- 2p.m. 302-654-PUFF, pufftwo.com |
But owners Sydney and Peter Jordan, of Landenberg, Pa., are bringing their upscale comfort food back home to One Greenville Crossing on Kennett Pike – because there just aren’t enough customers in Mendenhall.
P.U.F.F. regulars will be happy to know that all the classic fare will remain, but Sydney said the restaurant is expanding its line of healthy options, hoping to draw a new crowd of customers.
They will offer more salads, yogurt, fruit and homemade granola, she said, and the new storefront will have a small seating area as well.
New food is exciting, she said, but it’s the restaurant’s focus on traditions that has helped it stay in business for nearly three decades.
Chef Peter crafts everything in-house with local ingredients from places like SIW Vegetables in Chadds Ford, Pa., she said.
| Name: Sydney Jordan
Age: 57 Previous job: veterinary assistant P.U.F.F. favorite: beef stroganoff Quotable: “It almost becomes a little visiting spot ... Our customers are all like friends” |
Name: Peter Jordan Age: 62 Previous job: owner, Ripe Tomatoes Pizza in Newark P.U.F.F. favorite: crab cakes Quotable: “I feel I’ve died and gone to heaven. I get to play in the kitchen all day in the company of angels.” |
The recipes are simple – the only ingredients in the shepherd’s pie are ground lamb and Yukon gold potatoes – and customers appreciate the time-honored cooking style, she said.
It takes the Peter two-and-a-half hours to make rice pudding the old-fashioned way, she said, but it is infinitely better than shortcut recipes.
Busy people still want quality food, Sydney said, but often, they just aren’t too keen on cooking it themselves. That's the whole idea behind P.U.F.F., and she expects the restaurant to thrive at its new location.
