According to Emily Post, napkins may only be used to cover laps, clean up spills, or signal the waiter via semaphore that your table has hit an iceberg. Master restaurant etiquette over a gourmet meal with today's Groupon: for $25, you get $50 worth of modern American cuisine at Niko’s Restaurant in Lebanon.
Executive chef Shawn Moyer stocks the kitchen at Niko's Restaurant with fresh local produce from the neighboring Lebanon farmers' market to concoct a seasonal menu of modern American cuisine. On the current summer menu, a chilled gazpacho seasoned with balsamic glaze and chives ($4) cools off simmering taste buds and the Prince Edward Island mussels combine fresh ocean dwellers with land-locked ingredients such as leeks, bacon, parmesan cheese, and french fries ($12). The chicken burger sports cheddar cheese, cabbage, and a sun-dried-tomato-chili ketchup ($10), whose spicy flavor shames traditional ketchup to an even redder hue. The chef’s own house-made worcestershire sauce seasons up Niko’s filet mignon, backed up by sides of potato gratin, portobello mushrooms, and asparagus ($30), and a chef's vegetarian creation ($14) appeases nonmeat appetites with a unique combination of produce.
The opulent dining room boasts exposed-brick walls and hardwood floors beneath high-backed booths and lush flower arrangements. Visitors can find a more casual meal along Niko's bar, where three flat-screen televisions entertain hungry eyes and warm-tinted light fixtures illuminate jars of house-infused beverages. After dinner, customers can visit the luxurious Silver Star Cigar Lounge and sink into a couch or sit on the patio, training fireflies to fly in formation through smoke rings.
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.
33 S 8th St.
Lebanon, Pennsylvania 17042