Savroy Grill offers sophisticated cuisine
Andy and Eileen Weil, The Times Herald Record
We recently visited Philadelphia and, of course, sampled several interesting restaurants including a Morocccan cafe, a Chinese Dim Sum House, and a popular seafood bistro. But, we were not overly impressed because, as we have been reporting for months, our area is replete with restaurants that offer sophisticated fare, charming ambiance and professional service.
The Savory Grill certainly fits in this category. It is owned and operated by a young, energetic couple who clearly have a plan. Their menu appeals to those of us who are willing to try something trendy, but they also offer many traditonal dishes.
And, whether you prefer conventional or cosmopolitan fare, we guarantee you'll like the portions. All entrees come with soup and salad, so if you start with appetizers as we did, you are likely to take home some of your meal.
As soon as we tasted the baked clams, we knew dinner was going to be good. There is a right and a wrong way, and nothing in between, when it comes to preparing baked clams, and this chef dd it right. The whole clam was coated lightly with garlicky bread crumbs and baked in its open shell till just golden brown. Our other appetizers were equally as delicious.
Grilled portobella mushrooms and mozzarella cheese was served in tomato basil and port wine sauce. Tiny but tender breaded shrimp garnished ths dish Another winner were the freshly shucked oysters and clams served with large, succulent, chilled shrimp.
Since our seafood starters were a hit, we opted for more of the same for one of our entrees, a whole lobster stuffed with shrimp "au poivre" (French for topped gnerouslywith back peppercorns).
The crusted halibut, also a special of the evening, was good. But, even beter was the salmon our friend ordered from the main menu. Her pan-seared fish au poivre was served in a subtle Chablis sauce that did not overpower the salmon's natural flavor.
Our other companion, who usually likes his meat well done, was pleasantly surprised at how much he enjoyed a perfectly medium-rare filet mignon, which was wrapped in bacon and adorned wih mushrooms and onions.
Complementing all our dishes were grilled eggplant and zucchini and a maple-infused sweet potato. The chef plates each dish so it is as appealing to the eyes as it is to the palate. Desserts, too, were a sight to see. We shared a chocolate ganache cake and the apple ecstasy served with vanilla ice cream drizzled with maple syrup. Again, taste matched presentation.
Two plesant dining areas flank a tap room, and an ample selection of bottled and tap beers are available. There's also outdoor dining. A large sycamore tree shades the paved patio, and a lovely brook is in clear view. The Savory Grill certainly lives up to its name and at $124 for a five-course dinner for four (excluding drinks, tax and tip) it's well worth the cost.
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