During his seven years in the Air Force, Shawn Moyer’s travels around the globe introduced him to numerous regional cuisines. He drew on his knowledge of different cultures while training at the York Career Institute, where he worked with many European- and French-trained chefs before being hired as Nikos’ executive chef. He’s been there ever since, concocting seasonal menus of modern American cuisine such as certified Angus beef burgers and his winter specialty snowflake au jus.
Along with his culinary crew, Executive Chef Shawn makes nearly every dish from scratch, using local ingredients such as poultry from neighboring Mennonite and Amish farms. His dishes are served in a sumptuous dining room with exposed brick walls, hardwood floors, and opulent flower arrangements. After dinner, visitors can light up a stogie on the patio of the Silver Star Cigar Lounge or watch flat-screen TVs at the bar.
In the evening, Kugo Steakhouse & Sushi Bar's chefs fire up their hibachi grills and begin to slice chicken and juggle seafood with panache, as nearby sushi chefs wrap fresh ingredients into tasty rolls. Noontime diners can opt for teriyaki lunchboxes or specials that include two or three sushi rolls.
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.
Within one Victorian-style house, Porch dishes up American fare masterminded by Chef Joe Edwards and his team of proficient sous chefs. Tuesday–Saturday choose between dining on a light menu—brimming with burgers ($7+), pulled-pork sandwiches ($7.50 each), and pasta platters ($14+)—in the downstairs dining room, which occasionally hosts live music, or ascend the stairs to a world of white tablecloths and an upscale menu. Upstairs veal sweetbreads gallivant across tongues like tender fairytale princes accompanied by turnip confit, crispy celery root, and fig sauce ($9) and Chef Edwards’s Best of the Berks 2010 award-winning crab cakes arrive nestled atop pasta and beurre blanc ($28). Indulge aquatic cravings with a whole baby trout stuffed with crab ($24), or satisfy sweet teeth with a dessert made in-house using high-quality ingredients (available in both dining rooms).
With more than 30 years in the food service industry, owner Lisa Foust and her staff grill, fry, and bake up a mix of classic American and deli-style eats. Dining fishermen can toss napkin nets over laps before sending fork spears into the chicken Chesapeake, a grilled boneless chicken breast topped with crab meat and a shredded cheese blend ($15). The savory grilled, smothered chopped steak similarly sates with a pound of ground beef under a blanket of grilled vegetables, steak sauce, and cheddar and jack cheeses ($13). Satisfy stomachs with grilled Reubens and Rachels stacked with corned beef, Thousand Island dressing, swiss cheese, and sauerkraut and coleslaw respectively, plus a choice of any deli side ($8.50 each). Guests can also dive mouth-first into 14-inch pizzas ($8), 8-ounce burgers ($8), or a small vegetarian strombolis stuffed with spinach, tomato, onion, peppers, broccoli, mushrooms, and cheese ($8 for a small size).
The Great American Grille's menu fills vacuous tummies with American fare from around the country. Start esophagus exercises with the award winning chili ($3.50 for a cup, $6 for a bowl) or the soho shrimp ($10), sautéed shrimp relaxing on a mattress of seared polenta and dressed in prosciutto-garlic cream sauce. The tender chicken breast marinates in a Jacuzzi of tequila sauce in the tequila mockingbird chicken ($16), while fresh vegetables sit cozily inside a portabella mushroom in the portabella napoleon ($14). Take a tasty trip by noshing on the Santa Monica ahi tuna ($17) or New York strip steak ($20), or by road tripping in a pumpkin carriage.