During the renovation, the physical size of the restaurant was reconfigured and expanded slightly (the Flouras family owns the adjacent building on North Duke Street and restrooms were relocated there). A bar was also added. A new Tuscan ambiance that’s reflected in the warm colors of the walls, ceiling and pendant glass light fixtures also was introduced. The flooring was also replaced and high-top tables line the west side of the restaurant. However, The Red Rose’s trademark windows that look out on King and Duke streets remain in place and not only bring in lots of natural light, but also provide a view of the hustle and bustle of downtown.

This latest renovation not only focused on the physical aspects of the restaurant, but the menu was restyled and the hours were expanded to include dinner. “We no longer have the luncheonette feel. Although we’ve gone upscale with the look, we still have the same great food, friendly service and family atmosphere,” Angela stresses. “We’ve changed the physical appearance, but we still want people to enjoy their dining experience; we want people to say they had good food for a good price,” she adds.

The restaurant had formerly served only breakfast and lunch. “We have a number of ‘regulars’ for both lunch and breakfast, and we know just what they want and how they want it,” Angela explains. She adds that the restaurant serves several generations of customers from the same families. “I’m now an attorney with offices across the street [from the restaurant], but I grew up in the business and still help out. I have customers tell me that they remember me growing up here,” she says.

The lunch menu is basically the same, only better. “What we did with lunch was improve the quality of meats and breads and pack more into the sandwiches,” Angela remarks. She notes that a selection of appetizers has been added to the lunch menu, as well. “You can still eat here for $10 or less, but now there are more options,” she states.The dinner menu features a variety of appetizers and shared plates, salads, sandwiches, melts and burgers, plus entrées such as salmon with crabmeat, prime rib and Flounder Parisian, as well as Greek dishes.

A number of menu items have already become customer favorites and/or Red Rose signature items. Among them are the apple-walnut salad, chicken quesadilla and Tuscan and Napa Valley burgers. All burgers are made of 8 oz. of certified Angus beef. However, the aforementioned burgers have some interesting ingredients — for the Napa Valley burger, onions, sun-dried tomatoes

Angela comments that the restaurant’s hummus, another new item, has also been very popular. “It’s very flavorful. Although it’s a vegetarian dish, it’s been popular with non-vegetarians as well,” she says.

Of course, no meal is complete without dessert. Selections include a classic brownie sundae (made with Tina’s special brownies) and mouth-watering creations from the restaurant’s new pastry chef, Eric Moshier, who was named as one of Food & Wine magazine’s Best New Chefs in 2000. His creations at The Red Rose offer a new take on traditional items such as baklava (now a cheesecake), rice pudding (served in a sugar-rimmed martini glass) and chocolate-layer cake (devil’s food cake filled with milk chocolate ganache and shaved dark chocolate).

The Flouras family’s Greek heritage continues to be an integral part of the restaurant and is celebrated the last Friday of each month. Greek Day, as it is called, traces its beginnings to 2004, when a day was set aside to commemorate the return of the Olympic Games to Athens. The event proved to be so popular that it fast became a mainstay of the restaurant. During lunch, the regular menu is offered, as are home-cooked, authentic Greek specialties and pastries. For dinner, the menu features only Greek food. “It’s a way to share our heritage and culture with others,” Angela says.

The newly added bar also adds another facet to the restaurant, offering a number of special cocktails that include a signature martini — The Red Rose. The bar menu also features bottled wine, wines by the glass, bottled beers and a selection of draft beers that include Lancaster Brewing Company microbrews.

In addition, the restaurant is now available for private parties such as birthday celebrations, bridal showers and rehearsal dinners. Catering for functions off-premises is also available.

The changes at the restaurant and in the menu have been well received. “Now, people hold meetings here at lunch and bring clients here, as well,” Angela remarks. She notes that people often ask about parking. “There’s plenty of parking available. There’s parking on the streets or at nearby parking garages. We’re a short walk from two garages [King Street and Duke Street], and the new parking garage is a few doors away,” she stresses.