Savory Grille

“We’re still a scratch house—that means quality and value for in-house and home dining.”

TAKEOUT + CURBSIDE PICKUP

Recent innovations at this bucolic bastion of fine dining facilitate the transfer of epicurean comforts to domestic environments. Chef/owner Shawn Doyle has implemented a “Savory at Home” feature, a generous 3-course takeout dinner-for-two—appetizer, entrée, and dessert, plus house-baked bread and butter—that changes weekly. The website provides dish details, pickup protocols, and pricing. The “Retail” heading rounds up an evolving array of prepared foods and gourmet ingredients that encompass breads, chicken and beef bone broth, salad dressings, pickles, hand-crafted pastas, fine cheeses, premium raw meats, and house-smoked delicacies such as pastrami duck breast, slab and sliced bacon, and pecan-smoked salmon bellies—where else will you find salmon bacon?—and rotating bottles of imported wines not stocked on local state-store shelves. Place orders by phone. For a traditional Savory Grille experience, relax and peruse a diverse rotating menu—bursting with flavors from worldwide cuisines—that often features Australian lamb. The purveyor of this protein specialty delivers racks equivalent in size to domestic products, and a sous vide immersion circulator ensures perfectly cooked medium-rare meat that’s given a smoky finish on the grill. Hand-frenched bones from the sliced “big-eyed” rack rest on a rich pool of celeriac puréed with butter and cream. Finishing touches include splashes of Madeira sauce, roasted Brussels sprouts, and brûléed leeks. Choose from enticing apps to launch the meal and decadent desserts for the finale. In between, find refreshment in well-paired wines, craft beers, and seasonal cocktails.

2934 Seisholtzville Rd, Macungie savorygrille.com 610-845-2010

GRUMPY'S Bar-B-Que Roadhouse

TAKEOUT + DELIVERY

The aroma of wood smoke, primal and compelling, contributes undeniable olfactory stimulation to the rustic roadhouse ambiance of Grumpy’s— the Lehigh Valley’s original wood pit barbecue restaurant. While the cuisine reflects diverse culinary styles, from Cajun to Tex-Mex and beyond, low-and-slow smoked meats that can take up to 12 hours to reach tender perfection remain the core attraction.

Massive appetites can take on the challenge of the Extreme Combo platter, rounding up a trio of spice-rubbed, hickory smoke-infused proteins that include a half-chicken, hefty slice of (translating to 6 or 7 ribs), plus a wedge of cornbread and choice of two sides (house-made baked beans should be a frontrunner). Pulled pork, beef brisket burnt ends, and “Grumpy dust” seasoned wood-pit wings also count among the popular meaty specialties that spur return visits.

Authentic Southern staples encompass signature Cajun Gumbo, Jambalaya, Fried Green Tomatoes—topped with smoked Gouda—and Crawfish Étouffée over Blackened Catfish. Additionally, new offerings developed by Chef Geoffrey Wagner range from Texas Twinkies— smoked bacon-wrapped cream-cheeseand-chopped-brisket stuffed jalapenos glazed in sweetly spiced barbecue beef brisket, and half-rack of pork ribs

sauce—to plant-based Tacos and Sloppy Joes. Ten taps and a selection of bottled craft and seasonal beers, plus frozen Margaritas and seasonal cocktail specials, present solid pairing options.

Looking forward, watch for Grumpy’s Wordly Q food truck, bringing global fusion fare to events and festivals. Also, they have 7 catering trucks and a concession trailer that can cook on-site at corporate or private gatherings.

3000 Mauch Chunk Rd, Allentown grumpysbbq.net 610-769-4600

“There’s no such thing as fast food BBQ: It’s all about slow cooking meat over fire.”

EXTREME COMBO