Like so many charming Pennsylvania hotels that make Berks County a special destination for dining out, the Stonersville Hotel maintains reverence for its long history and country location, but it wows anew with a recent renovation and a passionate farm-to-table mission to demonstrate how locally sourced, fresh ingredients can truly become gourmet territory.
A divine sensory experience awaits diners in the comfy dining room and at the old-timey bar. After the earlier establishment closed in March 2020, it changed ownership, reopening in September 2021. Taking it slow at first — to do things “right” — Stonersville’s owners developed highly appealing fare. They started a bustling Sunday brunch business as well.
Local farms and farmers, cottage industries (e.g., cheesemakers) associated with nearby dairies, apiaries and fields yielding seasonal produce indigenous to this region lit a big spark in the culinary imagination of those involved in the restaurant’s rebirth. This is just the beginning, says operating partner Raymond Keely, who points out the obvious opportunities at hand: “We’re on 20 acres here!” Once a full-time baker in the New Hope area, and a man with a clear head for culinary chemistry, Keely spells out the ethical commitment they’re endeavoring to stick to: “Being farm- to-table, the menu changes a lot. I’m dedicated to keeping things fresh and local.” From starters and sides to entrees and desserts, even recyclable take-home boxes, Stonersville Hotel is impressively ahead of the curve.
Seductive Charcuterie Boards
Cheese and charcuterie boards are in vogue everywhere lately, most serving European cured meats and cheeses. However, Stonersville is fast on the road to fame with its outrageously delicious Cheese and Charcuterie boards, presenting as many delectable, locally sourced foods as possible. When planning on dining hearty, order the “small” because it’s more than small, actually. You’ll choose three cheeses and two meats. Try Blue Bell cheese by Valley Milkhouse in Oley, made with cow’s milk for a “fudgy, peppery” taste. Chevre is smoothly supple, coming from Kirchenberg Farm, Fleetwood, while Sea Smoke — a bloomy rind from Elverson’s Amazing Acres Dairy — is uniquely lovely with earthy tonality and stunning on Stonersville’s homemade crackers. You’ll love the somewhat smoky, spicy pepperoni sourced from Di Bruno Brothers (Philly), as well as the dry-cured Sopressata by Daniele (Rhode Island).
Accompanying are tangy Petite Pickles plus wee dishes of dips like honey, mustard and blueberry preserves.
Beverages to go with charcuterie or dinner vary widely, from a dedicated cider tap to numerous beers. Perkasie’s Free Will brews include the C.O.B. (Coffee Oatmeal Brown), a beer to remember with its tang and cocoa notes. As for cocktails, expect total satisfaction. The Orange Rosemary Old-Fashioned made with Knob Creek is a lip-licking drink indeed.
Savory Sliders & Beautiful Burgers
Who doesn’t love a plateful of sliders? Selections cater to your personal preference and include tender Pulled Pork — Cuban Sliders made with pulled pork and Stoltzfus ham — and aromatic Chicken Tinga — slow-cooked chicken with tomatoes and onions for a spicy-sweet effect. For the full monty, take on The Three Little Pigs, aptly named for its slow-cooked BBQ pork, Stoltzfus ham and applewood smoked bacon served on a brioche bun.
With typical care, the Stonersville Hotel dresses up its main burger options, including marvelous French fries made with locally grown potatoes. (As Keely says, “It’s in the ingredients.”) You can build your own burger, or try The Forager (with mushrooms), The Cordon (embellished with ham, cheese and thyme) or The Bacon Bleu. The latter burger indulges with savory bacon and crumbly bleu cheese, adorned with sauteed red onion and lettuce. What a juicy, full-fledged ode to hamburger-love! It’s fantasmagorical. Meats come from butchers from Berks and Lancaster counties, says Keely. He adds, “Eventually, we will be raising our own beef steer.”
All-time Cheesy
Do you count yourself a member of the not-so-secret club whose fervent members judge every restaurant based on their macaroni and cheese? This kitchen seems to be saying "Bring it on!" Yes, you’ve come to the right place. The Mac ’n Cheese is outstanding in every way, from sheer flavor to perfectly chewy texture. It’s accomplished with tiny shells that unabashedly cover themselves completely in a mix of luscious, smooth Gruyere and Cheddar.
So…just when you’re wondering if any comfort food can ever match up with that cheesy mouthful, go ahead and spoon up some of the house Chili to go with it. Whoa. This recipe is guaranteed to be a serious contender in a region unnaturally obsessed with chili contests and “ya-gotta-try-this” opinions about the popular meat-and-beans dish. But wait...here’s another must-try: homemade cornbread, just for nostalgia’s sake.
Luckily, because everything sounds enticing, “The Sampler” entrée allows diners to experiment with three different entrees on one platter — for example, Chili, Mac ’n Cheese, Slider or Taco (three types).
Stonersville Hotel
Facebook @StonersvilleHotel
5701 Boyertown Pike (Rte. 562)
610.689.8699
