In a vibrant corner of Berks County (near the Montgomery County border), and just a few blocks away from the Boyertown Museum of Historic Vehicles, is a shining star of fine dining called Grind Restaurant. Owner Keith Kopicki modestly prefers to call Grind “upscale but approachable!” It’s quirky and interesting in the most fabulous ways. Where else can one order a Bourbon Flight from an extensive list of elegant bourbons? You’ll find an entire Gourmet Meatballs section on the menu, where you select your preferred protein sources and enticing, original sauces. The steak and seafood selections are best-of-the-best, sourced from high-end suppliers. Honestly, the filet mignon cuts like butter, practically melting in your mouth with flavor. (Kudos to Chef Dan! Wow.) But that’s just the beginning.
Kopicki says most of his meals take inspiration from Northern Italy and the Mediterranean. “I didn’t want to do the ordinary meatballs and other foods,” he says. And this man is as good as his word: In the three years the cocktail bar and restaurant has been open, Grind has steadily expanded its unique offerings. With Chef Sam at the helm, every dish seems designed for sheer tastebud excitement.
The interior is large and open yet cozy in feeling, adorned with vintage boards on one wall that evoke nostalgic memories of local covered bridges. The tables are heavy wood, while chairs are metal-edged with black leather seats. Dress casually or dress up — whatever suits you. As for service, the friendly staff makes sure diners feel immediately welcome.
Gourmet Meatballs and Milanese Cigars
Before anything else, do try one of the legendary cocktails from Grind’s stellar bar, such as “Our Old Fashioned” made with sweet-soft Resurgent Young American Bourbon and orange-cherry notes, or a “Santa Margherita” made with Jose Cuervo Reposado Tequila, so lip-refreshing with its strawberry-basil approach. The list of special cocktails, wines and beers is impressive.
Then whet the appetite with one of Grind’s “most popular” starters: hot Crab Corsica dip featuring claw crab and cream cheese, Monterey jack cheese, spinach and pickled artichoke. So indulgent. Another fave is Stuffed Mushroom, delivering spicy Italian sausage with Romano and mozzarella. The Milanese Cigars are slender, pretty, rolled pastry puffs served warm and wrapped around fresh asparagus spears, prosciutto and sharp provolone cheese. Lemon-caper aioli dazzles aromatically as the cigars swoop artfully across the plate. Each bite provides an array of textures and tastes, from crispy crunch to soft melt, salty to tangy.
Since the Gourmet Meatballs are a big deal here, it makes perfect sense to order some as a starter if you’re not making them your main entrée, that is (e.g., the Grinder or the Meatball Bowl are full-scale meals). Simply ask for Crispy Polenta Cakes, a great way to sample three separate juicy meatballs perched atop perfectly baked polenta cubes. Consider sharing two beef meatballs plus one chicken meatball, or try two crab meatballs plus a shrimp one, or whatever protein is seasonally available.
Grind’s cooks take care to maintain optimal moisture in each luscious meatball. Says Kopicki, cremini mushrooms help ensure moist texture in the beef meatballs. They’re also slightly sweet thanks to a well-integrated mixture of caramelized onions, herbs and Romano. Dip them in Spicy Arrabiata sauce for tomato-y heat, and then douse a second morsel in a hearty, rich, bacon-Gouda cheese sauce. A lovely “Sweet Pepper Cream” sauce truly enhances the white-meat Chicken Meatball, which melds garden rosemary, garlic, lemon zest and Parmesan.
Seafood Manicotti; Crispy Skinned Salmon
The tide is high for seafood lovers here, with such tempting choices as Shrimp Fra Diavolo, Seared Scallops on creamy risotto and a wonderful Seafood Manicotti. The latter is not a dish you’ll easily find elsewhere. Made with fresh pasta, the four hand-rolled manicotti tubes are stuffed with ricotta cheese, backfin lump crab, sauteed shrimp, garlic, spinach and white wine, and cooked with a roasted red pepper cream.
Salmon is given a classy bourbon flair in a winning presentation. Picture a 10-ounce gorgeous filet of pink-sunset-colored salmon meat, tender and flaky to the touch, pan-seared and covered end-to-end with a crispy skin and bourbon topping. Such a treat to savor the full, rich sensation that salmon can deliver when skin is treated like a jeweled crown on the king.
From Choice Cut NY Strip and Filet to Spaghetti Il Ortagio
Seeking that special-occasion steak dinner but hoping to please the whole dinner party? There’s something for everyone: Lamb Osso Buco, Chicken Florentine, Cavatappi Primavera… the list goes on. Spaghetti squash gets roasted for a super-healthy dish, Spaghetti Il Ortagio, with Italian greens, mushrooms, crispy chickpeas, garlic, onions and carrots.
But… back to that steak! The Filet Mignon is truly outstanding, served with a scoop of compound butter and roasted red potatoes, plus honey-roasted, gently herbed carrots.
Desserts vary by season, so save space for the last course — possibly Chocolate Mousse or a very old-fashioned, unforgettable Strawberry Shortcake.
Grind Restaurant
45 S. Reading Avenue, Boyertown
484.415.9318 | grindrestaurant.com
