Restaurant Review with Fay

THE TABLE

RESTAURANT REVIEW JOHN J. JEFFRIES

WITH FAY STRICKLER

Located in the Lancaster Arts Hotel at 300 Harrisburg Avenue in downtown Lancaster, John J. Jeffries offers an authentic farm-to-table dining experience.

The restaurant is located in an old tobacco warehouse and is named after John J. Jeffries, a tobacco inspector whose stamp, dated November 5, 1890, was found in the rafters of the building during renovations. Chefs Sean Cavanaugh and Michael Carson opened the restaurant in 2006 with the vision of not only what a restaurant should be, but also what a restaurant can do for its local community.

Chefs Sean and Michael, in partnering with local organic farms, offer an opportunity for small farmers to engage in sustainable farming practices and receive fair prices for their harvest.

Menus change frequently, “in harmony with the harvest of our partnering small family farms,” the restaurant’s website says. The frequent changes offer a unique dining experience each time you visit.

Plus, because the food is fresh, you receive the full benefits of the nutrientrich entrees and salads. We are so blessed to live in Lancaster County and have year-round access to delicious, fresh produce.

John J. Jeffries is open for dinner Monday through Saturday, from 5-9pm. This popular Lancaster restaurant does accept reservations and I would strongly recommend calling ahead to reserve your table. The evening we dined there, every table was full.

A friend and I enjoyed a delightful dinner in the restaurant’s absolutely beautiful outdoor courtyard. We dined under a mature tree, facing the courtyard, so we could enjoy the incredible ambiance. The weather was just perfect, which added to our dining pleasure.

A local artisan cheese tray with fresh fruit, toasted nuts and toasted crostini served as a delicious starter.

We enjoyed fresh-caught trout and beef liver with caramelized onions in a red wine reduction sauce. The entrees were paired with the freshest salad I’ve ever tasted. The fresh vegetables in the salad were delightful.

We finished the evening with pumpkin apple cake and vanilla crème brûlée. The crème brûlée’s crispy torched sugar top perfectly complemented the creamy custard underneath. READ MORE: johnjjeffries.com

Fay Strickler holds a Master of Science degree in Agriculture and Extension Education from Penn State University. Through the course of her career she was very involved in training restaurant staff on food safety as well as serving as a food judge in fairs across Pennsylvania. She offers recommendations for local Lancaster County restaurants on the Garden Spot Village website.

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