Savory Restaurant, Langley, WA., 8/18/23

door sign – 220 1st St, Langley, WA 98260

Savory was opened in 2021 by Ron Rois and Stefen Bosworth.  They serve a menu inspired by their family, friends and travel from Tuesday to Saturday 4 – 9pm.  The restaurant takes no reservations but you can drop by or call ahead and they will give you a waiting list time estimate.  From that they call you and you have 15 minutes to show up or your table is passed on.  We simply ate earlier in the day and got in the line by the door that formed at 4:00pm.  It’s a small place with some patio tables available but they were able to expand seating when they acquired a space at the front of the building. The desire was to make the diner feel like they’ve entered someone’s home and it does just that with the big stuffed chairs and surrounding art pieces.  Service was friendly and you could see partially into the kitchen from our table.  It was good but not great.


Frankie shared the restaurant’s details
added room
main dining room interior
Chef in kitchen
dessert menu
wine front
wine back
Frankie and the table candle



We started the meal with Greens, a mix of greens topped with crumbled goat cheese, roasted sunflower seed and diced tomato and tossed in a balsamic vinaigrette.  You can substitute Rogue Creamery Caveman Blue cheese for an additional $4 and we took that option.  The fresh greens were nicely dressed and the cheese was flavorful.  A classic done well.

Greens Salad


Bread was a Baguette with garlic and parmesan spread that is ordered separately.  The baguette was from Seabiscuit Bakery and served warm with a good crisp to the crust.  The spread was nicely softened with a bit of salt on the top.

bread and butter


Short Ribs were braised boneless beef short ribs intensely flavored with the house blend of Chinese five spice blend (including anise, Szechuan peppercorn and cinnamon), tamarind, fresh garlic, ginger and date molasses along with a broth of aromatic vegetables.  They are served over sour cream mashed potatoes which includes butter, heavy cream, sour cream and grated Parmigiano Reggiano. The tender meat chunks were served with a reduction of the braising juices.  The recipe for these was inspired by a sticky ribs dish from Korea.  I found the meat to have more the texture of pot roast than a short rib cut but either way it was tasty.

Short ribs


For dessert we tried the Hello Dollies whose recipe was inspired by Ron’s mom who sent a tin of them every holiday season.  Known by many names like ‘magic cookie bars’ or ‘coconut dream bars’ they are a classic of the 1960’s American south.  They are made with layers of graham cracker, chocolate, butterscotch and shredded coconut that are melded together with butter and then cut into squares.  They came 4 bars to an order and were dense, buttery and sweet.  Call these very nice.

Hello Dollies
from the side

The Chocolate Stout Cake was a rich chocolate cake made with chocolate stout and drizzled with bittersweet chocolate and cognac glaze.  The drizzle on the cake was very light and between the 2 desserts, the bars were much better. This one being based on cocoa which did not satisfy my chocolate craving but it did have a nice light texture.

chocolate ckae
Frankie doesn’t eat chocolate




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