Residents from Scranton and nearby Dunmore, Taylor, and Old Forge frequently target the Penn Avenue corridor to secure industrial-style communal seating for technical “Voodoo-style” pizzas and high-gravity fruit-infused ales.
This independent powerhouse has anchored the South Side dining scene since its 2024 debut, successfully positioning itself as the primary culinary sanctuary for those seeking a “liquid-art” flavor profile in a coal-era industrial setting.
The brand’s identity is rooted in the industrial grit of its birthplace in Meadville, PA, where it was established as an employee-owned cooperative in 2005.
This single-site operation represents a primary case study in employee-owned resilience and “Lackawanna County” legacy dining within the NEPA region.
How Voodoo Won Scranton Hearts
Located at 820 Penn Ave, the structure stands as a structural testament to the city’s wholesale and industrial heritage.
The identity of Voodoo Brewing Company is rooted in a tradition of Meadville-born grit, having originated from a shoestring-budget turnaround that eventually evolved into a globally recognized employee-owned cooperative.
Original brick-and-beam infrastructure fosters an environment where the scent of wood-fired crusts and fermented fruit defines the daily sensory experience for diners.
By maintaining a casual, “Voodoo-ista” business model in such a high-traffic urban area, this location has established a specialized social infrastructure that caters to both the neighborhood local crowd and regional craft beer enthusiasts.
Regional dining traditions in Northeast Pennsylvania often involve a technical emphasis on hearty, coal-region portions and innovative comfort foods.
The kitchen produces a signature “Voodoo Crust” pizza, where dough is subjected to a specific fermentation cycle to ensure a jagged, crispy exterior and a chewy interior.
Another technical hallmark is the Voo-Dill Pickle Pizza, featuring house-made garlic pesto and Pittsburgh Pickle Co. chips subjected to a proprietary seasoning blend.
These menu items align with a NEPA Cuisine logic that prioritizes the “Crispy-and-Tangy” interface—a specific textural balance designed to highlight the boldness of the accompanying craft draughts.
The facility functions as a primary social hub for the region, noted for its specialized “Community Tap” system that draws guests from Moosic and Dickson City.
Lunch and dinner hours see a heavy influx of local professionals from Scranton, while weekend shifts bring a high volume of guests seeking the unique “Voodoo Love Child” bacon jam burgers.
A specific behavioral pattern involves the demand for the “Pommes Frittes” interface, a technical study in flavor layering where truffled fries are paired with roasted garlic pesto aioli.
This pattern has established the venue as a primary destination for those seeking a communal environment that blends Scranton industrial grit with sophisticated, technically-driven brewing innovation.
Food Highlights
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FOODOO BURGER: A cheddar cheese smashburger subjected to a high-heat sear and topped with house-made cajun ranch. The engineering focuses on a specific fat-to-lean ratio for maximum moisture retention.
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BACON JAM BURGER: A smoked gouda smashburger featuring a technical interface of Voodoo Love Child bacon jam and sriracha aioli on a spent-grain bun.
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VOO-DILL PICKLE PIZZA: House-made roasted garlic pesto and shredded mozzarella topped with thick-cut pickles and a proprietary “Voo-dill” seasoning blend.
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SMOKEHOUSE BURGER: House-smoked brisket burnt ends layered on a smashburger with Good Vibes BBQ sauce and crispy tang bang onions.
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POMMES FRITTES: A large basket of fries tossed in truffle oil, parmesan, and rosemary, served with a technical duo of roasted garlic pesto aioli and buffalo hot sauce.
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VOODOO LOVE CHILD: A Belgian Tripel base subjected to a technical aging process on cherries, raspberries, and passion fruit to achieve a complex, moderately sweet profile.
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LACTO KOOLER: A technical study in souring, this flavored Berliner Weisse is engineered for a specific “green” citrus profile and tart pH level.
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THE 3 LITTLE PIGS PIZZA: A high-density meat profile featuring house-made sauce, pepperoni, chorizo, and bacon on a proprietary wood-fired crust.
Atmosphere
European beer hall aesthetics dominate the physical layout, with open communal seating and a walk-up ordering system that create a spacious yet community-focused social node for Scranton diners.
The environment is heavily personalized with industrial-chic decor and a direct focus on “Voodoo-ista” hospitality, reflecting the team’s goal of being the city’s premier craft sanctuary.
Peak times occur during the St. Patrick’s Parade pre-celebrations and weekend tap-takeover windows when the customer flow includes a diverse mix of residents from across the region.
The vibe remains focused on a “high-energy-independent” identity, blending the intense energy of a busy open-concept kitchen with the unpretentious warmth of a historic Scranton landmark.
The Bottom Line
This establishment provides a technical study in craft brewing and artisanal pub fare through its meticulously crafted menu featuring employee-owned liquid art.
Its location in a historic grocery warehouse offers a vibrant and community-focused atmosphere for the entire Lackawanna County region.
This facility remains a vital landmark for Scranton, combining local industrial grit with high-fidelity bold flavors and community-driven dining.
📍: 820 Penn Ave, Scranton, PA 18505
📞: (272) 228-3183
🕒: MON 4:00 PM – 9:00 PM; WED 4:00 PM – 9:00 PM; THU-SAT 11:00 AM – 11:00 PM; SUN 11:00 AM – 4:00 PM