Breaker Brewing Outpost took flight in February.
Breaking Brewing Co. already was well-known in Luzerne County since owners Mark Lehman and Chris Miller opened the business in Wilkes-Barre Twp. in 2011. They began with just a tap and tasting room before adding a brew pub in a few years later.
Then, the two set their sights on a satellite location a bit farther north, establishing Breaker Brewing Outpost, a gastropub inside the former Wildcat Saloon at 192 Wildcat Road in the Sturges section of Archbald.
The Outpost serves comfort food with a twist, such as Old Bay Crabby Mac & Cheese — made with elbow macaroni tossed with blue crab meat, the eatery’s signature Old Bay cheese sauce and cheese blend topped with Old Bay-infused bread crumbs — or the Outpost Burger, which features an 8-ounce sirloin burger topped with smoky bacon jam, roasted garlic herb cream cheese and aged balsamic on a brioche roll. Dishes also pair well with with Breaker Brewing craft beer, which guests can enjoy from the tap or in cans.
Though the coronavirus pandemic hit shortly after the Outpost opened, the entrepreneurs continued to adapt and offer customers a signature Breaker Brewing Co. experience.
Chef’s Table chatted with Lehman about the eatery’s pub fare and liquid desserts.
Q: What is the history of the restaurant?
A: Before the Outpost, it was known as the Wildcat Saloon. We purchased it in late 2019 and opened the Outpost in February 2020. COVID-19 restrictions were then imposed in March.
Q: What type of food do you serve?
A: We serve gastropub fare with our own twist: burgers, sandwiches, wings, poke bowls, focaccia, etc.
JASON FARMER / STAFF PHOTOGRAPHER
From left: Cook Kyle Johnson and co-owners Mark Lehman and Chris Miller show off some of the dishes available at Breaker Brewing Outpost in Archbald.
Q: What’s your specialty?
A: “Kicked-up” comfort foods with craft beer brewed in our Wilkes-Barre Twp. location (at 787 E. Northhampton St.).
Q: How did your menu come to be?
A: Our chef (Tony Graham) brings over 20 years of experience and knows what people will like and what foods pair with our handcrafted beers and seltzers.
Q: What are your most popular dishes and drinks?
A: Locally, everyone loves pizza, and we try to go above and beyond and kick things up with our focaccia. It is fresh grilled pizza dough topped with a different array of ingredients, such as Chicken and Waffle with hot sauce and maple syrup, Gorgonzola and candied walnuts, or our bestseller, a traditional Bianca (garlic-infused whole milk ricotta, roasted cherry tomatoes, buffalo mozzarella and balsamic reduction). Our Liquid Desserts, concocted by our bar staff, take our already great lagers and ales and kick them up. For example, a cinnamon and sugar dusting on the glass rim of our Potbelly Pumpkin Ale or a chopped- up peanut butter cup around the rim of our Patchtown Peanut Butter Porter.
Q: What type of seating do you have?
A: Expansive indoor and recently expanded outdoor patio with standard and pub high tables available.
JASON FARMER / STAFF PHOTOGRAPHER
Breaker Brewing Outpost’s Pierogi Nachos
Q: What kinds of entertainment and specials do you offer?
A: With COVID-19 hitting so soon after opening, we had to divert our attention to online sales, takeout, etc., but we will be adding entertainment soon.
Q: Do you offer catering, event space, etc.?
A: We offer a private party space with a completely different menu with items our customers can choose from.
Q: Do you currently offer takeout, delivery or curbside pickup?
A: We offer online ordering for takeout, COVID-compliant indoor dining and patio seating (weather permitting).
Q: Where do you see the restaurant headed in the future?
A: Once we get past COVID-19 regulations and begin to host live entertainment, we also plan to expand our patio again and keep our food and beer new and exciting.
JASON FARMER / STAFF PHOTOGRAPHER<br/?Breaker Brewing Outpost’s Teriyaki Chicken and Broccoli
Breaker Brewing Outpost
- Address: 192 Wildcat Road, Sturges section of Archbald
- Phone: 570-392-9078
- Established: 2020
- Owners: Mark Lehman and Chris Miller
- Cuisine: Gastro Pub
- Hours: Tuesdays, Wednesdays, and Thursdays, 4 to 9 p.m.; Friday 4 to 10 p.m.; Saturday noon to 10 p.m. and Sundays, noon to 7 p.m.
- Online: breakerbrewingcompany.com
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: lrysz@timesshamrock.com; 570-348-9100 x5228.
