Stonersville Hotel underwent full-scale renaissance last year founded on the concept of eating off the local land — creating menu delights drawn primarily from the farmlands right here in Berks County, while also pulling from nearby counties to stock its kitchen. The restaurant is a destination to be sure, but it seems to radiate beyond the borders of the historic walls: it’s become mission-driven, supporting local farmers, dairies and down-home cottage industries. The Hotel is still evolving, its managers and staff responding directly to ecologically conscious diners who love delicious food made with outstanding culinary skill and customer dedication. According to operating partner Raymond Keely, one thing became very obvious, very soon: Berks Countians are super-fond of their Sunday Brunch.
Keely, who has spent much time as a professional baker, relays that theirs is a menu brunch, not the typical buffet-style system. “It’s very busy,” says Ray. “We’re à la carte, not a buffet.” Reservations are suggested.
A most mindful chef himself, Keely and his partners’ menu options encourage diners themselves to become mindful in a very tasty way, knowing that the eggs they’re eating are fresher than fresh, coming from Stonersville’s own hens; that the vegetables, herbs, beef, bacon and ham all come from within yards or mere miles of the table — and hence are seasonally and geographically connected, both physically and metaphysically. That means diners can expect consistency as well as joyful surprises depending on the time of year. But most of all, one can expect a truly enjoyable time with friends and family, or with your partner, choosing from several enticing options:
Fluffy Buttermilk Pancakes, from Silver Dollar to a Full Stack — plus an option to add berries, nuts and other goodies. Biscuits and Gravy, a popular item as well. Look forward to real, homemade pastries and baked goods made on site, of all sorts and in all kinds of presentations. There are Sticky Buns, Buttermilk Biscuits, Cinnamon Buns, Chocolate Almond Croissants (to die for), and white, wheat or sourdough toast.
If you favor a hearty and sweet meal, aim for the Cinnamon Bun French Toast: “It’s our cinnamon bun sliced in half and dipped in farm-fresh, French toast custard,” explains Keely.
Quelque Chose is savory Danish made with a marvelous pastry dough, and three distinct styles to choose from: ham, egg and cheese; The Sausage Beast with egg and cheese; and All The Veggies — seasonal garden vegetables, egg and cheese. Home fries accompany.
Meet Herman, the Sourdough
“Our house sourdough is called Herman,” says Keely. “He has his own Instagram following @Stonersville.Herman. He’s used for our grilled cheese sandwiches, pretzel buns and pretzel sticks, as well as our coffee cake and other confections.”
Also on deck: scrapple, sausage patties, bacon, Canadian bacon, home fries, hash browns, oatmeal, salads, burgers of all types (including a yummy one named The Ghost of George Stoner) and Charcuterie Boards presenting locally sourced meats and cheeses and house-baked crisps.
On Facebook @StonersvilleHotel
5701 Boyertown Pike (Rte. 562), Birdsboro
610.689.8699
