Restaurants in Lebanon

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.

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.

The ingredients used in Chinese, Japanese, and Thai cuisine are vastly different, as are the methods of preparation. At Zhuang's Garden, they come together in surprising ways. Eight crackling hibachi-grill tables and a sushi bar represent Japan, and Chinese décor and the aromas of lo mein hint at the traditions of that nation. Glasses of wine clink together above plates of Thai food at the BYOB eatery, where the dishes include curry that is the brilliant yellow of turmeric or a banana salesman’s business card.

The chefs at Ciabatta stay up through the night, hand shaping and scoring dozens of loaves of airy bread until each perfectly resembles its namesake, which means slipper in Italian. Inside the flaky crust, the restaurant's sandwich smiths bury caches of oven-roasted turkey or parmesan pesto ham. They also toss the flavors of their Italian heritage into fresh salads and personal-sized pizzas. To complement their Italian eats, the staff at Ciabatta invites their guests to bring along their favorite wine, beer, or fizzy lifting drink at no corkage fee.