Ahi Tuna served with spring rolls
It was built in 1801 and exudes old-fashioned charm and history. Long revered for fine dining, Yellow House Hotel not only features one of the most elegant settings you’ll find in a 200-mile radius but delivers every course, from steaming soup to homemade lemon sponge and pecan pies, as carefully and perfectly as though George Washington himself had time-traveled and reserved a table for his wife and friends.
The restaurant, owned by Patricia (Patty) DeGrazia, sits at the crossroads of the sweeping fields and natural waterways of rural Oley Valley, but don’t let the rustic panorama fool you: Chef Dennis Karish balances delicacies like Tempura Asparagus and Country Liver Pate and entrees such as Seafood Alfredo, Duck Breast and Filet Mignon with panache, superior flavor and gorgeous presentation. What a treat!
Reese’s Cheesecake
On top of that, DeGrazia makes sure that Yellow House Hotel sticks to three paramount, non-food elements for a great night of dining: authentic warmth, gracious hospitality and attentive service. Loyal patrons include regular customers at the tavern/bar side of the house with its hunt-themed interior, marvelous cocktails and small tables in addition to couples and other folks who dine in other colonial-décor rooms. Families and friends mark many a special occasion here as well — anniversaries, birthdays and holidays.
In December, the Hotel is at its festive-holiday prettiest — so why not celebrate with a Sugarplum Martini? Made with Chambord vodka and white chocolate liqueur and topped with a side cherry, this beauty is sweet and smooth.
Rib Sampler
YHH BBQ Ribs
Here’s a multicourse meal to savor in colder months: begin with Baked Brie, complete with toasted almonds on top and gently resting in a tangy raspberry pool. It’s a full circle of melted Brie, perfect for sharing with pals.
Next, a cup or bowl of their Soup du Jour — on a recent day, YHH featured a vegetable soup made with saffron and scallops. Always on the menu: a signature Snapper Soup made with sherry, a longtime favorite. Or perhaps you’d prefer a crock of lusciously hearty French Onion Soup au gratin along with warm bread rolls and spice cake mini muffins.
On to the salad that accompanies an entrée. It’s no surprise that all but one of their dressings are made in-house, including a delightfully refreshing, savory “house dressing” that’s sweet ’n sour with herbal vinaigrette, bold and well-balanced to complement the greens, multiple veggies and croutons. Then again, the bleu cheese dressing is out of this world! (It’s a tough choice.)
Totally appealing to many Berks County fans are the YHH Barbecue Ribs, crazily aromatic even when they arrive at table with a stream of glazed gravy draped over thick, fall-off-the-fork meaty pieces — the very definition of piquant. Superb!
Buttermilk Mashed Potatoes partner with the ribs for a fulsome experience indeed — lightly tangy, soft, buttery, melty and just plain “Oh, wow!” Added to the platter are seasonal vegetables. On a recent evening, the kitchen served a super-healthy, cruciferous medley of al dente broccoli and cauliflower florets plus sugary carrot bites.
Other meaty choices: Frenched Pork Chop, Prime Rib au jus (Friday and Saturday only), Chicken Parmesan and Filet Mignon with sauteed mushrooms over a Port wine reduction.
A stellar, non-meaty, completely alluring entrée is roasted Vegetable Ravioli in a delicious vodka blush sauce.
Seafood Alfredo
Shrimp Scampi over Angel-Hair Pasta
You can’t go wrong with any number of seafood and fish dishes here. Fans of classic Shrimp Scampi are invited to choose their pasta when ordering this dish, but angel hair does always seem so happy being twirled around in a light-garlic, herbed, lemon-butter sauce. Several pieces of gorgeous shrimp, expertly cooked, are positioned in a ring around the pasta’s edge for a super enticing presentation; a handy lemon slice perches at the ready for squeezing, too, and — finally — freshly shaved Parmesan joins the plate party, sitting in a little metal cup to sprinkle over everything for a cheesy zing.
Other creations from the sea include one of Yellow House’s most popular dishes, Seafood Alfredo. It’s bountiful with shrimp, scallops and crab, plus saucy sundried tomatoes and spinach on pasta. Sea Scallops over risotto, Crab Cakes in Dijon cream sauce and a Chicken and Crab creation are all on the year-round menu.
Osso Buco Gremolata
Small Plates and Unique Salads Become Whole Meals
If your stomach thrives on smaller portions of food, yet you crave all the full flavor of larger entrees and multiple courses, you’ll love Yellow House’s weekly specials and numerous salad + protein options. Consider this mini-list of Small Plates: The B.Y.O.B. (build your own burger!); Petite Filet (Bordelaise sauce); panko-crusted Wild Caught Salmon (with creamy Dijon sauce); Single Crab Cake and Grilled Reuben. These come with either a salad or choice of fries, onion rings or mashed potatoes.
Four fabulous salads — all with protein options — are tempting as main courses. Tip: if you’ve never had grilled romaine, definitely order Grilled Caesar.
Burnt Orange Old Fashioned
6743 Boyertown Pike, Douglassville
610.689.9410 (Reservations suggested)
