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).
For more than 15 years of her 30-year culinary career, Lisa Foust has invited diners to gather around the floor-to-ceiling stone fireplace of her namesake café. Here, she and her trusted culinary team craft classics, from grilled chicken crowned with crabmeat, to burgers with your choice of more than 20 fixings, including horseradish and feta cheese. The build-your-own vibe spills over to Lisa’s three-egg omelets, which can arrive with nearly 25 fillings such as salmon and hot peppers.