So on Friday I had a very delicious dinner at Durango’s Restaurant & Saloon and I had a chance to sit down with executive chef Scott Smith to talk about the restaurant, his new menu and a few of the new dishes he has recently added to the offerings.

THE PLACE.

Durango’s is currently in their 3rd year under the ownership of Pete & Sandy Haberle. Under their steady guiding hands and Scottys steadily stirring whisk both the restaurant and the bar have undergone numerous changes as they endeavored to bring not only a classy fine dining enviroment but also a homey family atmosphere, where you are just as comfortable bringing a nice date as you are bringing the family or just hanging out at the bar and having a drink.

THE CHEF.

Scott Smith the executive chef has 14 years experience in the restaurant industry. He is self taught he said he learned by watching and then experimenting till he got it right, his major culinary influences are Asian, specifically Thai and southwestern. When asked what he liked most about running a kitchen in Boyertown his comments were ( when your a chef at a restaurant in a large city or at a corporate chain outlet you very rarely get to meet your customers where as at Durango’s I actually know most of my customers by first name and most of them feel a sort of community ownership and pride that you will never see in most other restaurants.)

THE FOOD. (Just the highlights folks!)

One thing in particular that is unusual about Duango’s is the beef they are a licensed provider of Certified Angus Beef®, they proudly serve only the highest quality beef on the market. Certified Angus Beef® represents not only the top 20% percent of the Angus line but also the top 8% of beef worldwide. Simply stated, they provide the most tender, juicy, and flavorful beef you’ll ever have!

OK OK ! Now the good stuff.

What I had !

Polynesian Pasta:

  • Shrimp
  • Cubed Ham
  • Pineapple chunks
  • Linguine or similar pasta

This is then topped with a pina colada scampi sauce which i will give you the basics of but I’m going to withhold the juicy details if you want those your going to have to go ask scotty yourself.

  • coconut rum
  • pineapple juice
  • garlic
  • butter

well folks thats all the time i have for today but ill add more juicy tidbits tomorrow