The Front Street Café Vegan Dinner series trades continents for backyards this month. Following their previous Italian vegan dinner, the monthly series turns to American BBQ on Thursday, July 30, with a single seating at 6:30pm — a four-course, $90 tasting menu hosted by Chef Dawid Piescik that reimagines a classic summer cookout entirely plant-based.

Four Courses, One Backyard BBQ, Fully Reimagined

The Front Street Café Vegan Dinner opens with Grilled Corn Ribs — cilantro avocado crema, smoked “bacon” bits — paired with a Jalapeño Cilantro Margarita built on tequila or a Ritual Agave Alternative, triple sec, fresh lime, and jalapeño-cilantro syrup. Second course is a Watermelon Salad with raspberry vinaigrette, cucumber, vegan feta, and fried mint, alongside a Blackberry Lavender Sangria made with white wine or Prima Pavé Bianco (NA), fresh blackberries, lavender, mint, and lime.

The centerpiece is the third course: a Cherry BBQ 1/2 Rack, seitan and cane sugar baby back ribs finished with whiskey cherry BBQ sauce and grilled peach relish — the dish doing the most work to convince skeptics that plant-based BBQ can genuinely deliver. It’s paired with a beer pairing, a 12oz Victory Royal IPA or a 16oz Athletic Run Wild IPA (NA). Dessert closes things out with Apple Pie à la Mode, salted caramel and coconut vanilla ice cream, paired with a Cider Dark & Stormy built on Captain Morgan Spiced Rum or a Ritual Rum Alternative, ginger beer, cider, and lime.

Worth noting specifically about the Front Street Café Vegan Dinner: every single pairing on the menu offers a non-alcoholic counterpart, not just the standard one-off mocktail option. That’s a genuine hospitality choice, not an afterthought — the full four-course, four-pairing experience is built to be just as complete for guests who aren’t drinking.

The Details: Pricing, Pairings, and How to Reserve

The Front Street Café Vegan Dinner takes place in the Liaison Room, with seating intentionally limited to keep the evening intimate — each course and pairing unfolds in sequence rather than all at once, giving Chef Dawid’s menu room to actually land course by course. Reservations are required and available now via OpenTable, at $90 per person, including all beverage pairings.

The Front Street Café Vegan Dinner is a backyard cookout, four courses, zero animal products, and a seitan rack of ribs that’s doing more heavy lifting than it has any right to — Front Street Café’s July dinner is worth booking before the seats go.

About Post Author

Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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