York, Pennsylvania is a cute town. Now there is a great reason to stay late after the market closes: Roosevelt Tavern. Sure, it’s been a tavern since 1946 — indeed, a vintage menu graces its walls — but in the past few years, they’ve gotten new ownership. What does that mean? The modern concept of farm to table has been applied to all the menu, incorporating the bounty from local farmers Skyblu, Camelot Vallley Cheese Company, Lehmans, Deitz’s & Holrick. And yet, they are faithful to the vintage local tavern feel, with people actually preferring to eat at the bar, with a bartender who knows his classic drinks and prices that are pretty modest, too.
They’re taking classic ideas — like fondue — and giving it big city (yes, in York!) twists, like adding caramel apples and Brie.
In the pub area, you can order from the pub menu (4-9 pm, Tues – Sat) or from the regular dinner menu. The restaurant is not open Sunday for dinner, Mondays or for Sat. lunch.
I munched on house made chips at the bar, which not even the Ritz-Carlton in some cities is doing. Bread service included a variety of hot rolls: some with sea salt, some with herbs. Boursin cheese is in the bread basket for spreading.
For an old school flavor with a modern feel, I went for the chicken liver pate’ — their menu is always changing. It was lovely, rich and not gamy, served with raspberry gastrique and pita chips. So, they’re treating their chicken livers with the respect of pate’ de foie gras.
I was there during York’s Restaurant Week, which offered two different price points. Unlike many Baltimore Restaurant Week participants, the portions are quite generous.
They do an old fashioned hot fudge sundae with local French vanilla ice cream and marshmallow topping under the hot fudge.
They have live bands playing on Friday nights, including The Don Johnson Project . . . which I think is just about the best band name ever.