A plate of eggs poached to perfection and a small stack of golden pancakes are placed on the table, still steaming. The aroma of sizzling bacon and freshly brewed coffee blend into a scent that is equal parts breakfast and bliss.
For Doug Smeltzer, that’s the kind of morning worth waking up for.
The longtime restaurateur—owner of Black n Bleu on the Carlisle Pike in Mechanicsburg—has turned his personal love of breakfast into a new venture: Poached, Mechanicsburg’s latest brunch spot.
“We’re excited to be providing Black n Bleu-quality food at Poached,” Smeltzer said. “When you dine at either restaurant, you’re guaranteed to get a dish that is both delicious and made with quality ingredients.”
Opened in partnership with Jason Minor, Black n Bleu’s general manager, Poached has transformed the long-loved breakfast spot for locals, Diener’s, which was a downtown Mechanicsburg staple for more than two decades. Smeltzer and Minor are preserving the appeal of the morning meal for Diener’s dedicated patrons but have given the space and menu a fresh new feel.
Warm wooden paneling received a few coats of brightening blue and white paint, and time-worn booths were replaced with an open concept layout. Coupled with a flooring upgrade and additional lighting, the restaurant has been reimagined to feel both new and familiar.
“Many of our current customers were frequent diners at Diener’s, and everyone has been surprised at the transformation when they walk in,” Minor said. “But it’s a pleasant type of surprise. We’ve received nothing but positive feedback so far.”
The Poached menu features everything from a traditional breakfast spread to a brunch burger, cinnamon bread French toast, several unique variations of eggs Benedict, smoothies and specialty coffees.
“I’ve tried just about everything on the menu,” Smeltzer said. “My favorite is a dish we call ‘The Poached,’ which is a hashbrown casserole with sausage and three poached eggs, topped with sauteed onions, peppers, tomatoes, Cajun cream sauce and crumbled bacon. It’s been a customer favorite so far, too.”
While their breakfast fare is their biggest draw, bringing in busy crowds on Saturday and Sunday mornings, the Poached partners hope to build up a dedicated customer base for lunch.
Open from 7 a.m. to 2 p.m. Wednesday through Friday, in addition to weekends, the menu’s more lunch-like offerings include salads—one topped with two poached eggs and reminiscent of their popular breakfast casserole—a filet mignon melt, a hot ham and cheese sandwich, and a soup of the week.
“I was counting down the days for them to open,” said Sydney Markel, a Dillsburg resident who regularly dined at Diener’s. “I’m so glad that we could keep a brunch spot downtown as it’s such a great space for the community to come together and support a local business. Poached has already become a weekend favorite for me.”
Poached is located at 135 W. Main St., Mechanicsburg. For more information, visit their Facebook page.
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