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.
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.
Rudy's Mediterranean Grill whisks taste buds on a whirlwind tour of Turkish, Greek, Italian, and other international cuisines. Potent cups of Turkish coffee brewed in traditional Cezve pots kick-start palates before affable waiters ferry greek omelets or belgian waffles to tables for breakfast, and lamb kebabs or grilled chicken during dinner. Dolmas, tabouleh, and other Mediterranean small plates prime appetites for moussaka draped in tomato-and-cream sauce, or the lamb tenderloin?lauded as "juicy and intensely flavorful" by the Baltimore Sun, and as "too far away for me to eat" by the actual sun. Rudy's hosts live music and belly dancing for dine-in guests on Saturday, and packs up meals in to-go containers for carry-out or delivery.
Brothers Gerald and Curtiss Pemberton took over Columbia Chicken Shack in November 2013 with the hopes of making its oven-broasted chicken even more appealing. They now serve larger portions and marinate the meat for a longer period of time. Apart from that and putting their own spin on the hot wings and sauces, they've kept the menu's Yuengling-battered fish, popcorn chicken, and maryland crab cakes pretty much the same.
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.
Although Prudhomme’s Lost Cajun Kitchen occupies a nearly 200-year-old brick hotel and former speakeasy replete with underground tunnels and a reputation for hauntings, the restaurant nevertheless exudes a warm, lively vibe. For 24 years, aromas of fried shrimp and blackened catfish have drifted through the dining room, whose dark wood walls display a jumble of American antiques and artifacts as owners David and Sharon Prudhomme rove around greeting guests.