dazzling dining experience at Lancaster’s Stockyard Inn. By Rochelle A. Shenk
Photograph by Nick Gould
|Historians believe that the building that houses the Stockyard Inn dates back to 1750. The restaurant’s more recent history begins in 1952, the year the Fournaris family became part-owners of the inn. Forty years later, Tom Fournaris purchased the restaurant from his father Jimmee and a partner. Today, Tom, his wife Athena and son Jim continue the family tradition. “That’s one of the things that sets us apart. We’re here and our customers know that,” Jim says. “There’s also a lot of history here. People love nostalgia; they want to know the history of the building.”
The Stockyard Inn offers several dining areas. The main dining area, the Hunt Room, is so named because of its hunt-inspired artwork, while the Crystal Room’s name is reflective of its French doors and china- and crystal-filled corner cupboards. The second-level banquet room is perfect for corporate functions, rehearsal dinners, parties and showers.
In recent years, the remodeled bar has emerged as a crowd-pleaser. Located off the bar are two smaller and more casual dining areas known as the Silver Queen, where the bar menu is also served on weekends. “The bar has a wonderful atmosphere and is truly a comfortable place. A new generation of diners has discovered us through the bar,” Athena reports. “The great thing is that we’re really two venues in one,” Jim adds. “There’s fine dining in the dining rooms, and more causal dining and a lighter-fare menu in the bar.”
The bar menu includes some items that have been scaled down from the restaurant’s regular menu (such as the 5 oz. petite filet). Items such as the bar trios have been specially created for the bar menu. However, it’s the burgers – made on the premises using filet-mignon trimmings – that have emerged as the most popular item on the bar menu.
Still, tradition continues to be a hallmark of the Stockyard Inn. The faces customers see don’t change that often; many of the staff have been with the restaurant for a number of years. As for the menu, the emphasis continues to be on quality, fresh ingredients (most of which are locally raised/grown); steaks are hand-cut on the premises from Certified Angus Beef.
The dining-room menu features a variety of signature dishes including steaks, prime rib and jumbo-lump crab cakes. Both the dining room and bar menus are augmented by specials. “The menu, especially in the dining room, doesn’t change much. We get creative with the specials and offer some fun sides,” Jim explains. The Stockyard Inn also offers a children’s menu.
A broad selection of wines and a wide variety of martinis complement the dining experience. Spectacular desserts – including cheesecake (Jim’s recipe), crème caramel and rice pudding (derived from Athena’s grandmother’s recipe) – provide the perfect finishing touch.
Stockyard Inn, 1147 Lititz Pike, 717-394-7975, Stockyardinn.com and on Facebook.