Beet Salad and Caprese Margherita Flatbread
State Hill Craft Cocktails & Kitchen
A Fusion Of Worldly Flavors
Change it up! Head to the stunning, classy and downright outrageously delicious dining experience provided by Chef James (Kraemer) and the staff at State Hill Craft Cocktails & Kitchen. It’s an eye-opening, stomachpleasing adventure all around.
General Manager Martin Radiosky explains that when the restaurant first opened midyear in 2023, they strove to maintain a close eye on what local customers love to eat while switching up the menu fairly frequently, using ingredients according to the season (locally sourced as much as possible) and also bringing out new dishes and cocktails very intentionally and responsively. The plan definitely is working.
Norwegian Salmon
Diners can enjoy a dose of different here, starting with elegant drinks like the darkly dramatic Black Walnut Manhattan — so deep it warms you all the way up to your eardrums — or a sweetly sassy pink drink called The Real Housewives of WYO (as in Wyomissing), combining a vodka base with prickly pear, caramel syrup, pomegranate and a fun cinnamon-flavored bubble on top, which unifies all the elements.
So many beverage options — martinis, wines, draft beers and new cocktails — are emerging regularly! Consider sharing “Small Plates” as your appetizer, especially Fried Cauliflower and the Lobster Seafood Dip made with smoked Gouda, rock shrimp and sherry to enjoy on focaccia. Pizza fans will gravitate to the super flatbreads, with wide-ranging appeal and culinary focus, including a Steak Gorgonzola Flatbread, the Caprese Margherita featuring heirloom tomatoes and Jalapeno Popper Chicken.
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Nothing Boring Here
Even the soups take on unique personality and flavor. If Butternut Squash Soup always calls your name, just wait until you try this. Different? Oh yes. It delivers that same yummy flavor, only in a far more imaginative, expanded way. It’s made with roasted squash in a traditionally fleshy yet lighter, thinner broth, all topped with a white swirl of basil cream next to a deep-umber tributary of pumpkin seed oil, plus tiny toasted pepitas for a bit of crunch. Take ample time to simply inhale the scent first with that fantastic oil, the sweet basil… and then scoop it up for a palate treat unlike anything else in the soup realm. It’s stupendous
“I don’t want my customers to be bored,” says Executive Chef James. “The area needs new ideas. We’re not trying to be pretentious but rather to be thoughtful and make good food accessible.” A native to Berks, Chef James trained and worked in California for years (Cordon Bleu Hollywood; classicaltraining in French cuisine). He looks toward seasonal ingredients and locally fresh foods for inspiration, asking himself, “What do I have in front of me?” and then he gets creative. “I appreciate the old-school stuff. But sometimes I’ll do something real traditional; then next week I’ll do something crazy.”
Fusion is a forte, and it results in, for example, a “Large Plate” entrée of Norwegian Salmon. Here, Chef utilizes Japanese furikake (a nori-sesame-salt and slightly sweet condiment normally reserved for topping white rice) in searing the fish fillet, adding riced cauliflower, pan-roasted Brussels sprouts, aioli (sauce) seasoned with chives and sesame, chili crunch and pea shoots to finish. It’s all done seamlessly, designed for maximum enjoyment of the prettiest salmon ever.
Pasta all' Amatriciana
Pasta Dishes Surprise & Delight
Ever devoted to kicking up the culinary benchmark, State Hill offers numerous pasta treats. Radiosky assures us, “We make all our own pasta here.” The Fried Gnocchi is a terrific appetizer to share, crunchy and chewy and dipped in pesto aioli. Pasta all’ Amatriciana serves up traditional Italian-style meatballs, guanciale and the ever-lovely Pecorino Romano cheese.
One must-try is Short Rib Bolognese. Imagine biting into tender, braised, choice chunks of short rib paired with malfade — a gorgeously taut, curly, ribbonshaped pasta that holds tightly to savor the mixture of San Marzano tomato, red wine, basil and Parmigiano Reggiano. Long strips of basil leaves drape over the dish. The joy of eating this is like opening a layered gift of divine aromas, multiple textures, unforgettable taste and total satisfaction. (The menu notes this dish can also be made with Impossible ground beef and no cheese.)
Rum Butter Scallops, Steakhouse Angus Filet
Surf and turf sing high notes on two stellar stages. The Rum Butter Scallops are large, flavor-rich and juicy while the plate’s presentation with its unusual sides are a foodie’s happy dream. Instead of the “standard” (translation: ho-hum boring) vegetable pairings often accompanying this delicate shellfish, Chef James has created a silky-soft parsnip puree to mesh gently with the pan-seared scallops using blood orange and rum beurre blanc. Alongside: an olive and fennel salad. On top: homemade parsnip chips better than the sweetest, skinniest French fry ever.
With delectable options such as Roast Duck (five-spiced duck breast) and Oven Roasted Chicken, this eclectic menu reserves a hearty spot for Steakhouse Angus Filet, two 4-ounce peppercorn-crusted medallions with caramelized mushrooms, French green beans and truffle mash. Reservations are suggested.
Carrot Cake
1 Wellington Blvd., Wyomissing | 610.670.2052 | statehillcocktailsandkitchen.com
