2528 Haverford Rd
Ardmore, PA 19003


Contact Kate: katerapine@pepperscafe.net

Tel: 610-896-0476

Our Hours of Operation are:

Monday- Friday 11:00am-9:00pm

Saturday 5:00-9:00pm


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Welcome To Peppers Cafe Online!


Peppers Cafe is a tiny restuarant that specializes in fresh homemade food prepared before your eyes by one of our Chefs Kate, Bob or Vicky.

The menu features items such as Grilled Pork loin Sandwiches, Vegetarian Pita, Chicken Breast Sandwich, Chicken Caesar Salad, Grilled Vegetable Salad with Feta Cheese and a variety of Pasta Dishes. Our Soup is Homemade Daily and includes Chilled Gazpacho from May until Labor Day. Our bread is baked daily at Abruzzi Bakery in South Philly.

In addition to our Menu the Chefs Prepare Daily Specials.

Peppers Was Recently Featured on NBC's The Scene

View more news videos at: http://www.nbcphiladelphia.com/video.

The Cafe offers only 6 seats inside, But has a Shaded deck for 20 or so Patrons when the weather permits. It's a beautiful place to eat! All menu items are available for take-out.

We hope to see you soon!

Restaurant Menu

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Catering Menu ind

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Haverford Days

October 2nd, 2010

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Saturday October 2,2010 marked Peppers Cafe 12th Haverford Days!! The weather could not have been more beautiful. The day seemed to bring out record crowds and a good time was had by all.Many Thanks to our valued customers. See you next year at the corner of Brookline and Darby roads.

Peppers Cafe Was Featured on NBC's The Scene

View more news videos at: http://www.nbcphiladelphia.com/video.


Featured in Philadelphia Daily News

Kate Rapine, Owner/Chef
"The Ripe Stuff"

Kate was recently featured in an issue of the Philadelphia Daily News' Yo! Food section. Below is a link to the article.

"Kate Rapine, whose pocket-sized Pepper's Café in Ardmore serves fresh and seasonal Mediterranean-tinged dishes to a wide range of Main Line clientele, started gardening in earnest a few years ago. "My mom always grew flowers in our yard in Merion, and I did that too. But as the kids were getting older, I realized, I'm a chef, I need to be growing veggies!"

Rapine has experimented with heirloom tomatoes, colorful varieties of chard and stately stalks of Brussels sprouts in the past few years. "They are the coolest looking things, big stalks with a sprout at every leaf junction. I watch them get bigger all summer and cut the stalks to the ground at first frost. Then I caramelized them in olive oil, pancetta and chicken stock with a touch of balsamic vinegar, reduced down until the liquid evaporates. Yum."

Rapine makes a tasty and easy appetizer with hot cherry peppers, stuffing them with prosciutto and sharp Italian cheese and baking them until they literally bubble with flavor.

Pesto is ever present in her King of Prussia kitchen, made with different varieties of basil, as well as other herbs, including mint, which doubles as an excellent ingredient for mint juleps. "I wish I could grow bourbon . . . but haven't figured that one out yet," she joked."

... "As sweet as it is to savor summer fruits and veggies, the satisfaction of eating food the way it's meant to be eaten - ripe and freshly picked - is positively addicting. "There's something about walking through your own garden and picking a zucchini the size of your head, or dashing out in the pouring rain to pick herbs, that is just great," said Rapine. "It doesn't get better than that."


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