610.845.2010 // http://savorygrille.com
- Gluten Free
- Kid's Menu
- Vegan Options
- Outdoor Seating Area
- Full Bar
- Private Party Room
Chef/owner Shawn Doyle believes food should be fun—enjoyable both for guests and for him to cook.
Exceptional flavor distinguishes this entrée of duck cooked two ways. Pan-seared sliced breast meat and a confit leg slow-cooked to near-melting tenderness highlight duck’s diversity. Fresh figs, port wine sauce, and a fennel-orange salad add complexity and texture to the dish, which is completed with a side of chestnut brioche bread pudding, which incorporates one of the restaurant’s diverse premise-baked breads.
Duck from the acclaimed farm of Joe Jurgielewicz & Son is always on the menu in some form, from sausage to ravioli. Learn why these bodacious birds are so delectable at lehighvalleygoodtaste.com/article/duck.
SCOOP IT UP
Hearty butternut squash bisque, spiced with house-made sweet pickled habaneros—locally grown, of course—and brightened with fresh Swiss chard and cilantro microgreens, warms the body and feeds the soul.
This rustic stone structure captures the very essence of a cozy country inn. Suit your mood by choosing a table in either the intimate dining room, with soft lighting and crisp white tablecloths, or the window-walled Arbor Room, featuring a soaring wood-beamed ceiling. Warm hospitality throughout underscores the relaxed side of fine dining.
WHAT’S THE 411?
Savory Grille’s periodic multi-course specialty dinners, which include expertly paired drinks, are a must-try experience for adventurous gastronomes. Thematic events include an annual veggie feast and often introduce guests to impressively crafted beers and wines from local breweries and vineyards. Sign up for announcements on the website so you don’t miss the latest scuttlebutt.
The newest piece of equipment to grace the hands-on kitchen, a pasta extruder, brings an enticing array of fresh-made shapes and tastes to the table.