To create Pad Thai Restaurant's namesake dish, chefs stir-fry thin rice noodles, shrimp, bean sprouts, and crushed peanuts into a house sauce, the recipe of which is a closely guarded secret. It's one of more than 100 authentic Thai items that the culinary team creates using ingredients and herbs predominantly imported from Thailand. Along with coconut, ubiquitous bean sprouts and crushed peanuts fill the authentic thai pancake. Pineapple curry coats succulent cuts of duck, and a housemade sweet and sour sauce balances sesame-covered chicken. Glasses of thai iced tea or iced coffee wash down meals, but the BYOB restaurant also allows diners to supply their own drinks, rather than sip from a straw that connects to an opened soda in their car.
With a stay at Wyndham Garden Hotel Harrisburg-Hershey in Harrisburg, you'll be within the vicinity of National Civil War Museum and Pennsylvania State Capitol. This hotel is within the vicinity of State Library of Pennsylvania and Whitaker Center for Science and the Arts.
Make yourself at home in one of the 165 air-conditioned guestrooms. Bathrooms feature shower/tub combinations, designer toiletries, and hair dryers. Conveniences include coffee/tea makers and irons/ironing boards, as well as multi-line phones with free local calls and voice mail.
Rec, Spa, Premium Amenities
Be sure to enjoy recreational amenities including a health club and a seasonal outdoor pool. This hotel also features concierge services and discounted use of a nearby fitness facility.
Satisfy your appetite at a coffee shop/café serving guests of Wyndham Garden Hotel Harrisburg-Hershey. At the end of the day, relax with your favorite drink at a bar/lounge.
Business, Other Amenities
Featured amenities include business services, currency exchange, and express check-in. Event facilities at this hotel consist of conference/meeting rooms, small meeting rooms, and banquet facilities. Secure parking is available onsite.
A lengthy lineup of traditional game-day fare and a sports atmosphere captivate fans at Fox and Hound - Bailey's, where the kitchen remains open as late as its neighboring fully stocked bar. Chefs cook until the wee hours of the morning and always until the bar closes, baking Bavarian pretzel starters, crafting towers of onion rings, and preparing hand-battered chicken tenders that are cooked until they are golden brown. They blend their own seasonings to sprinkle over grilled-to-order burgers, and draw from a diverse roster of cheeses and toppings to crown their wood-oven-inspired flatbreads.
While manning the bars, bartenders tap into a stash of libations, such as UV Whipped vodka and Patron Silver tequila, to mix their specialty cocktails. To further foster a sporting ambiance, high-definition TVs glow with sports games and custom music-video playlists, and guests partake in pastimes of ump bashing, billiards, or competitive people watching.
Boneless chicken doused in a buttery cream sauce. Skewered minced-meat kebabs fresh from the tandoor oven. Spinach soaked in a creamy, spicy curry. Led by head chef Syed M. Ahmad, the culinary team at Delhi Kabab House specializes in these North Indian homestyle dishes, which they whip up fresh to order. With handmade art adorning its amber walls, the eatery's softly lit dining room hosts each vegetarian and meat-laden meal. After feasts, guests 18 or older can savor more than 50 flavors of hookah tobacco, such as hazelnut, blueberry pancakes, and even one called Scooby Snax, which visitors presumably receive after they unmask the ghost haunting the tandoor.
Sian Rose grew up in Sheffield, Jamaica, watching her father prepare traditional Caribbean dishes from her spot on the kitchen counter. Today, chef Sian captains her own kitchen, folding Caribbean-imported seasonings, herbs, and spices into a variety of authentic breads, cakes, and specialties—from fish cooked in creamy coconut milk to spicy jerk pork. The skilled chef also extends her culinary expertise to custom catering and personal-chef services.
Brew 22's executive chef plucks local ingredients to craft a menu filled with savory twists on classic tavern fare. The bulbous Brew burger ($12) busts up buns as proudly as the Hulk in home-economics class with a juicy cargo of Chapel Ridge Farms beef, Amish cheddar, and a fried egg. Roasted salmon ($16) walks a cedar plank before plummeting into pools of sweet-corn pudding and tomato confit, as hand-piped pork sausage ($14) slow-dances to symphonies of sauerkraut and an encore of roasted peaches. Cap meals with the chef's chocolate pretzel bathed in fudge and warm rivers of caramel sauce ($5).