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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
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Heidi E. Reuter
The exquisite new bar area at Dans at Green Hills is beautifully appointed, elegantly casual, synonymous with fine dining — and the perfect destination for a sincerely cozy, fun time for singles, couples, or close groups. From floor to ceiling, wall to wall (where art catches the eye and sparks conversation), the atmosphere exudes the very joyous, food-loving culture for which Dans is famous.
The inspiration? According to co-owner Bill Woolworth, sometimes having drinks and dinner right there at the bar just simply makes good sense. And though you might not know anyone else already seated there ahead of you, it doesn’t take long before you’re hearing jokes and swapping stories with other patrons. Even the lovey couple at the end, who are absorbed in each other’s eyes and engaged in romancing, might look up to share advice on why a newcomer should consider the Colossal Crab Cocktail or Baked Escargot as starters.
Unlike other refined establishments, where the menu is extremely rigid, unwelcoming to even minor changes, Dans remains as flexible as it’s ever been, since proprietors Bill and Monir are devoted to pleasing every single diner. That’s why dining out is never just dining out here: it’s always an unforgettable experience. So if you haven’t tried bar dining yet, make it a goal.
The bar fare is creatively gourmet in quality, every single night. Best of all, says Bill, “People have a choice of this menu or they can order off the full menu.” Naturally, the kitchen creates seasonal options throughout the year, with several specifically targeted toward this lovely bar space.
The Three-Slider Option
Depending on the weekly menu, you’ll have a choice of ordering three of the most delicious sliders your mind can dream up. A rousing favorite is the filet mignon slider. It’s heavenly: tender, just the right size and height, the mouth-watering beef enhanced by bleu cheese — all on a bun that’s soft yet full of integrity. (In other words, you can eat with full gusto, never worrying that the interior meat or bun will weaken and fall away). It’s excellent paired with Pinot Noir. Same with the grilled chicken slider, which is topped with slender al dente asparagus and drizzled with a sweet ’n tangy, crazily luscious sauce (it must be a chef’s secret — if not, it should be!). Spring greens are playfully scattered around the sliders. Do check out each night’s slider choices and order what appeals most to your tastebuds.
Also good for slow sipping and long talks, a natural choice for sharing with others, is Dans Cheese Plate, amply supplied and gorgeously presented with artfully sliced smoky Gouda mini-slabs in the center, a wedge of smooth Brie, and an enormous hunk of top-notch bleu cheese. Fat, tart blackberries and sweet, fresh raspberries provide a juicy counterbalance.
Caesar with Salmon
Dans at Green Hills loves its own special spin on a classic — the Caesar salad. “In our Caesar, we don’t use anchovies; we use prosciutto — but if people want anchovies, we do it. We do whatever people want,” says Bill, ever the obliging host. Indeed, the crunchy Romaine reveals a super-refreshing lemony quality, and the whole salad stuns with homemade, toasted Parmesan cheese crisps. While there are many choices of protein to add to the Caesar, the crispy-edged salmon is a winner in anyone’s book. For fish-loving diners who want something less than the full-plated Pan-Seared Salmon meal (with sweet-pea risotto and snow peas) from the main menu, this smaller Caesar hits the mark dead-on for flavor and sheer enjoyment. It’s savory and salty and peppery and — with that salmon — just plain fabulous.
“What’s the ravioli?”
The bar menu has already snagged a solid audience hungry for Homemade Ravioli. “The ravioli changes all the time. When people come in on a Friday night, they always ask, ‘What’s the ravioli?’ It’s a thing,” says Bill, smiling broadly.
One recent night featured a lavish Four-Cheese Ravioli, and — just a few days later — the chef switched it up by creating a shrimp with squid ink pasta. Bill says that “it’s so seasonal, I was shocked. For Saint Patrick’s Day, they actually stuffed corned beef inside the ravioli,” he laughed. Both he and Monir take obvious pride in culinary excellence and strive constantly to retain the trust and confidence of so many regular patrons. At the bar especially, one can readily see that folks soon shift to a first-name basis, and, after conversations get started, everyone tends to find sociable common ground.
“I have to have that Sweet Potato Soup.”
Don’t forget that soups are also an option! Clearly, some people simply cannot sit down without having a longtime staple at Dans: the highly unique Sweet Potato Soup made with diced apples, pretzel dust, sunflower seeds and thyme. Like a dessert, it’s topped with spiced whipped cream, making it the ultimate winter holiday bowl.
Dans at Green Hills
2444 Morgantown Rd., Reading
610.777.9611
Hours:
Sun & Mon: 4-8pm
Tues-Sat: 4-9pm
Room for dessert?
You can’t go wrong with the classic – and amazing – crème brulee.
