This Southampton Restaurant Has Been Named Among Region's Best

SOUTHAMPTON, PA — A Southampton restaurant has been named as one of the best in the Philadelphia region.

The Philadelphia Inquirer recently put out its list of the 25 top restaurants in the Philadelphia suburbs. Establishments from Princeton, N.J. to Delaware County were included in the analysis.

Blue Sage Vegetarian Grille was included on the list. It was one of four Bucks County establishments included.

Here's a look at the four Bucks County restaurants honored as among the best in the 'burbs:

SLATE BLEU, 100 S Main St, Doylestown

The menu includes tradition French favorites, including a variety of seafood, pasta and chicken.
Here's what Philly.com said:

While the menu format has shifted with the times from the traditional appetizer-entrée format to “bistro plates” (Matyas calls them “largish small plates”), the food is better than ever for sharing.

BLUE SAGE VEGETARIAN GRILLE, 727 2nd St. Pike, Southampton

The dinner menu has everything from salads, to empanadas, sandwiches, ramen and more.

(Chef) Jackson, a one-time rocker turned self-taught chef, has always eschewed fake meats in favor of hearty vegetable and grain-based riffs on international favorites. That remains the case, but the dishes seemed more refined than ever, with more layers of flavor and a greater sense of balance that felt a little less heavy than before.

CHARCOAL BYOB, 11 S. Delaware Ave.

The dinner menu includes a variety of starters, pasta and entrees, including "Yardley Hot Chicken," hanger steak and grilled swordfish.

Here's what Philly.com said:

Bucks County diners are often divided into two camps when it comes to Charcoal. Conservative eaters love it by day, when the Plescha family’s riverside haunt has a long track record as an unpretentious destination for pancakes and eggs, house-ground burgers (patties infused with butter!) and the slow-fermented, hand-rolled “extra fat” brioche doughnuts rolled hot in sugar that are worthy of the trip itself.Adventure eaters, meanwhile, relish Charcoal at night, when the next generation of Plescha cooks, brothers Mark and Eric Anton, turns down the lights and transforms the crisp gray room into airy perch over the Delaware River serving some of the most inventive, avant-garde fare anywhere in the suburbs.

MAIZE, 519 W. Walnut St., Perkasie

The menu changes based on what's in season, but recent offerings included duck breast with roasted pear, red snapper with mussels and leeks, and short ribs with parsnip puree.

Here's what Philly.com said:

There just aren’t many restaurants in Upper Bucks county that have embraced the local farm bounty and micro-seasonal approach to cooking as much as this warm little BYOB from Lacroix-alum Matt McPhelin, who also worked at Savona and Slate Bleu.

Photo: Morguefile