Savory Grille

2934 SEISHOLTZVILLE RD MACUNGIE SAVORYGRILLE. COM 610-845-2010

Having recently reached a benchmark 25 years of operation, Savory Grille maintains its own brand of consistency by presenting an everevolving menu – which changes weekly but may be tweaked daily depending on what comes through the kitchen door – that melds tastes, textures, and seasonings from worldwide cultures into an always intriguing array of flawlessly executed dishes.

One consummate illustration of this ethos is a recent entrée featuring Jurgielewicz duck:

Remaining true to form assures guests of having an inimitable fine dining experience in a comfy country setting.

SEARED DUCK BREAST

The seared and sliced juicy duck breast, presented on a composed plate with a swoosh of celeriac purée, is augmented by sunchokes, trumpet mushrooms, Brussels sprouts, and potato pave. (These crispy-outside and creamily rich-inside spuds should be on everyone’s bucket list.) A drizzle of aged sherry gastrique and garnish of bread-and-butter pickled fennel add complexity and balance to the dish while underscoring that the kitchen team – led by Chef/owner Shawn Doyle and Chef Ryan Lukow – understands why the culinary arts are a true form of art.

For reliable quality, all dish components are scratch-made in house, from a variety of breads and pastas to sauces, stocks, and pickles (see recipe on pg. 85). Top purveyors supply seafood, meats, and produce – though an in-progress greenhouse will contribute ultra-fresh veggies in the near future. An on-site apiary already contributes honey.

An atmosphere of relaxed intimacy in the vintage dining room and adjacent Arbor Room is enhanced by a welcoming staff. Beverage choices include a solid core wine list, plus new selections not stocked in state stores, and craft beers. Classic and seasonal cocktails are made with same attention to detail as the food.

As an alternative to inhouse dining, a “Savory at Home” option offers a three-course takeout dinner-for-two that changes weekly. Recent entrées range from a sophisticated Seafood Strudel with shrimp, Patagonian bay scallops, and lump crab with rice pilaf and a sherry wine lobster sauce to supercomforting Meatloaf. For a full Savory experience, fresh baked bread is always part of the meal.