Modern Farmhouse … Old-fashioned Hospitality

Housed in a restored 1790 farmhouse that combines a modern vibe with elements of its 18th-century heritage, The Greenfield Restaurant & Bar offers an upscale menu that features farm-fresh ingredients, time-honored entrEes, innovative specials and award-winning wines.

“We’ve reinvented ourselves over the years,” says owner Ray Hottenstein, referring to a name change that occurred more than five years ago and, more recently, a remodeling and redecorating project that delivered a “modern farmhouse” look on the first floor. In Ray’s estimation, the changes “reflect what we are today.” However, the changes that have occurred at The Greenfield don’t extend to the old-fashioned hospitality and top-notch service that continue to be the hallmarks of the restaurant.

As for the aesthetic changes, the interior blends the charm of the original farmhouse with a more modern feel. The main dining room, with its hearth fireplace, delivers a relaxed elegance. The Trellis Lounge, an airy sunroom, offers a modern feel due to its black granite bar and high-top tables. Wine corks are the basis for some artful decor accents.

For a touch of romance, guests may reserve a table in the wine cellar, which continues to be a popular place to get engaged or celebrate a special occasion. Another special nook is the balcony that overlooks the lounge. The lush, plant-accented patio is the perfect spot for seasonal outdoor dining. “We have a number of guests celebrate anniversaries or birthdays with us,” Ray says of the traditions and memories that are made at The Greenfield.

However, atmosphere is only one element that defines The Greenfield. The hands-on attention from the Hottenstein family is another. Ray, who is a past president of the Pennsylvania Restaurant Association, and his wife, Sue, have operated the restaurant for 26 years. They are joined by their children, Kristen and Rafe, both of whom grew up in the business. Ray can often be found in the dining areas, while Sue is more “behind the scenes” handling the details of accounting and staffing – Ray says she’s the restaurant’s CFO (Chief Financial Officer).

Over the past few years, Kristen and Rafe have taken on more responsibility. Kristen is the restaurant’s wine buyer and coordinator of the wine dinners, which are held about every six weeks with a break around the holidays (beer dinners are occasionally held, as well). She also serves as the corporate catering manager. For private parties or catering on-site, the restaurant can accommodate up to 60 people; catering services can also be provided at a client’s location.

Sausage from Rooster Street Butcher is accompanied by braised spring greens and cast-iron fingerlings and topped with a sunny-side-up egg.

Rafe, who holds a degree in hotel and restaurant management from Penn State, is also a graduate of the Culinary Institute of America at Greystone (Napa Valley). After spending nearly nine years as a chef in restaurants on the West Coast, Rafe returned to The Greenfield about five years ago. In his role as the restaurant’s chef, he is combining West Coast trends with Lancaster County’s farm-fresh goodness. “We’ve featured local in-season ingredients and focused on sustainability for some time, but Rafe has taken that to a different level,” Ray says.

Rafe is a frequent visitor at Lancaster’s Central Market, and he’s established relationships with area food growers. The restaurant’s menu changes seasonally to focus on locally sourced ingredients. “As we go from our winter to spring menu, we go away from warm, comfort foods to much lighter fare, but our signature items remain,” Ray says, referring to such customer favorites as jumbo lump crab cakes (made fresh daily), prime steaks and South African rock lobster tails.

The Greenfield is also known for its Sunday brunch menu. For Mother’s Day, Ray says the menu will be similar to the daily menu, but it will offer some special family-focused items. (A children’s menu is always available.)

Wednesdays are also special at The Greenfield. Every Wednesday evening, the restaurant features wild-game menu specials that highlight elk, boar, caribou, alligator, venison and more. The wine list, which has won the coveted Wine Spectator Award of Excellence for the last 10 years, is discounted 20%. The Lovely Ladies of Jazz also perform.

Live music is also presented on Friday and Saturday evenings. “People come here to enjoy the music as well as the patio,” Ray notes.

Ray says that whether guests are dining or enjoying music at the bar for the first time or for the umpteenth time, they can be assured that the Hottenstein family and the restaurant’s staff are there to ensure that it’s a great experience.

The Greenfield Restaurant & Bar is located at 595 Greenfield Rd., Lancaster. Lunch is served Tuesday through Saturday, 11 a.m.-2 p.m. Dinner is served Monday through Saturday, 5-10 p.m. Brunch is served Sunday, 9 a.m.- 2 p.m. Reservations are suggested for weekend dining and Mother’s Day. Catering is available. Call 717-393-0668 or visit thegreenfieldrestaurant.com, as well as Facebook.

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