Tucked into the manicured fairways and greens of Four Seasons Golf Club in East Hempfield Township, Blue Collar Restaurant, Bar & Catering features an adventurous menu and a fun, casual atmosphere.
Blue Collar, which is co-owned by Rob Billas and Kevin White, opened in July 2021. “The biggest thing here is that we have nice people serving really good food. A lot of our staff has been with us since we opened,” Rob says. He goes on to explain that the restaurant’s name and logo relate to his silver Labrador, Mack. “I have two dogs – one wears a pink collar and one wears a blue collar. Mack wears the blue collar. When we were brainstorming about names, we decided on Blue Collar, and Mack is our mascot,” he shares.
The two worked with Kevin’s father, architect Don White, to transform the former banquet area of the clubhouse into a 170-seat restaurant. By eliminating a dropped ceiling and several walls, they were able to create a light and airy open-concept space. Wainscoting and a blue-and-white color scheme create a modern farmhouse vibe. There’s a hint of industrial courtesy of the now-exposed ceiling. Expansive windows admit natural light and provide a view of the golf course. A large U-shaped bar was also added. A double-sided brick fireplace adds to the ambiance.
Seating in the dining area is comprised of tables, booths, banquettes and a few high-tops. A portion of the dining area is located in an alcove, which Rob says is perfect for small groups. Two banquet rooms are available for larger groups (a special onsite catering menu is available).
Blue Collar’s menu is eclectic. “There are a lot of different flavors, so guests won’t get bored with it. Plus, it can appeal to nearly every taste,” Rob points out. The culinary adventure begins with appetizers such as Joe Malo’s quesadilla (filled with butternut squash, Brussels sprouts, bacon, cheddar and finished with a balsamic glaze) and spicy tuna sushi tots (avocado, cucumber, risotto cakes, sriracha aioli and wasabi sauce). In the category of Salads & Bowls, selections include poke and quinoa power bowls, as well as Thai steak tips and Caesar salads.
Blue Collar’s smash burgers – 4 oz. hand-pressed beef patties served on sesame-seed buns – have become customer favorites, particularly the Kevin burger, which is topped with peanut butter, bacon jam and jalapeños. “It may sound odd to top a burger with peanut butter, but it goes with the other toppings and is really good,” Rob says.
In the realm of entrées, the selection ranges from jambalaya (with shrimp, chicken and andouille) to shrimp & crab Mack n’ cheese, steak dishes and chicken marsala.
Vegetarian options include starters like crispy Brussels sprouts (with spicy miso honey drizzle and optional bacon) to salads such as nuts and berries and roasted beets (the latter two are also gluten-free). As for entrées, the vegan jambalaya is also gluten-free.
Blue Collar’s French onion soup is prepared using a recipe developed by Tim, one of the restaurant’s cooks.
A special lighter-fare lunch menu featuring smaller portions of regular menu items is available from 11 a.m. to 4 p.m., Tuesday through Friday. There are also daily food specials – Tuesday is wings, Wednesday is nachos and Thursday is rooster fries – all for $9 each. There’s a special kid’s menu, as well.
Blue Collar’s regular menu changes seasonally and there are special additions for holiday events such as Mother’s Day and Father’s Day. Special wine-tasting events feature five food courses and wine pairings. One held in late January featured an Italian theme. (Check the restaurant’s website and social media for upcoming events.)
Blue Collar offers a variety of cocktails, premium spirits, craft brews, ciders and wine by the glass. There’s even a signature craft brew – Mack’s Blue Collar, a New England IPA crafted by Levante Brewing Co. in West Chester.
Blue Collar Restaurant, Bar & Catering is located at Four Seasons Golf Club, 949 Church Street, Landisville. Hours are Tuesday through Thursday, 11 a.m.-10 p.m., Friday and Saturday, 11 a.m.- midnight, and Sunday, 11 a.m.-9 p.m. Reservations are accepted and can be made online via Blue Collar’s website or by calling the restaurant. Take-out is available, as is onsite catering. For more information, call 717-537-2107 or visit bluecollarlanc.com and on Facebook and Instagram.