Restaurants in Carlisle

Sakura Japanese Restaurant's chefs forge sushi and Japanese dishes, which emerge into a dining room filled with art and racks of katanas. Smaller knives hew fresh fish into specialty rolls at the sushi bar, and tableside hibachi grills sizzle meats, seafood, and vegetables before audiences of captivated diners and concerned piles of dry straw. An all-you-can-eat menu replenishes plates with unlimited sushi and tempura, and the restaurant's BYOB policy allows guests to bring along their own bottles of wine.

Good Eatz Green Café stocks its kitchen with local, sustainable, and organic ingredients to fill its menu with gluten-, dairy-, or animal product-free meals. Wholesome recipes include maple buckwheat pancakes and Mexican-style frittatas, as well as ahi tuna sashimi, gluten-free cheese ravioli, seitan meatloaf, and Black Angus cheeseburgers.

In addition to its devotion to sustainable ingredients, Good Eatz boasts other green qualifications such as membership in Oxfam and Green America, formerly Co-op America, a box and paper reuse program, and Energy Star appliances, which can be plugged directly into the sun.

Owner and chef of Josephine’s Restaurant, Daniel LeBoon learned to cook the old fashioned way—from other cooks—and spent his formative years on the line at establishments like Georges Perrier’s Le Bec Fin in Philadelphia and Alain Ducasse’s Hôtel Vernet in Paris. Armed with experience—and a certification as a professional sommelier—he opened Josephine’s Restaurant and started preparing his own culinary creations. He chose a classic log home as his venue, which was first built in 1792. Exposed beams hang over the dining room, flanked by log and stucco walls. Amidst this rustic charm, LeBoon artfully crafts every plate he sends out of the kitchen. He pairs his meals with an investigated and curated list of up-and-coming wines, which don’t require the extra-large trailers that more star-powered wines need.

Named in honor of co-owner Anthony Morgan's family crest, Black Gryphon welcomes Italian, American, and Welsh cuisine into its repertoire, a combination that earned top casual-dining and international honors in Central PA Magazine's 26th Annual Readers' Choice Survey in 2010. Though the restaurant's menu, like the seasons before the invention of autumn, changes three times a year, its culinary team consistently honors the Welsh tradition of cooking with local produce and products. Chefs incorporate ingredients culled from in state, ranging from potatoes grown at Sterman Masser Potato Farms and tempuras concocted with Yuengling lager into the eatery's small plates and mains. Meanwhile, guests feast in a dining room decorated with artwork by local photographer Danielle M. Bostic, and a banquet room accommodates up to 50 attendees for private meals. Along with delectable fare, Black Gryphon enchants visitors with entertaining events throughout the year, including live music, comedy nights, art auctions, and murder-mystery theater shows.

For more than 25 years, the Chesapeake Crab Connection’s fleet has ventured out into deep waters in pursuit of the region's sweet and succulent hard-shell blue crabs. After reaching the shore, fishermen ship the steamed, frozen, and live crustaceans throughout the country alongside fresh fish, lobsters, shrimp, clams, and oysters. Crab mallets, festive crab-printed paper, and oyster knives supplement feasts, and freshly prepared seafood lump cakes and soups reduce the time spent fishing for your family’s dinner every night.

Built in 1764, The Franklin House has surrounds guests with time-tested elegance complementing a menu of classic American comfort and upscale seasonal dishes. As the building has seen the ages pass, its customers continue to take advantage of its spoils as they eat in the dining room or out on the balcony. These days, guests may be found savoring blackened mahi-mahi salad while dining companions try to fit the provolone- and bacon-layered Franklin club sandwich into their own cheeks. A half-pound of Black Angus comprises the unique foot-long Frankie dog, which chefs heap with chili and cheese, and mussel and steamer dishes top tongues with fresh nautical morsels.