Per Diem

Posted on in Farm-to-Table · Featured

50 Rock Lititz Boulevard, Lititz
717-500-3436 or
Hours of operation: Coffee bar, 6-11 a.m. daily; Breakfast, 7-10:30 a.m. daily; Dinner, 4-10 p.m. nightly; Brunch, Sunday, 7:30 a.m.-2 p.m.; Bar, Sunday-Thursday, 4-11 p.m., and Friday & Saturday, 4 p.m.-12 a.m.

If you would like a side of rock ‘n’ roll with your meal, head to Per Diem at the Hotel Rock Lititz. The restaurant falls under the TFB Hospitality umbrella, which also operates Annie Bailey’s Irish Public House in Downtown Lancaster, Gravie Kitchen & Commons, and TFB Catering, both based on the Rock Lititz campus.

The overall theme is farm-to-table and includes products from local purveyors, such as Rooster Street Butcher, Olio Olive Oils, Fox Meadows Creamery, and Stoll & Wolfe Distillery, to name a few.

Brothers Josh and Jake Funk are the masterminds behind TFB Hospitality, and according to Josh, their collaboration with Rock Lititz is a result of his fraternity brother, Shaun Clair, seeking his advice on providing meals to musicians who were using the facilities at Rock Lititz.

Planning a stay at the hotel? Wake up and visit the Coffee Bar. Enjoy jumbo muffins, croissants, breakfast parfaits, bread pudding, etc. Take your pick of beverages from coffees to teas. The Coffee Bar also offers hot chocolate, chai lattes and London fog.

Start the evening off with a lively libation from the bar. Drinks include house cocktails, the classics, and an impressive list of various wines and craft beer.

Those wanting dinner can start with an appetizer such as The John Candy (poutine) or the Oysters Diem. Entrées include Purple Potato Gnocchi – made with local Village Crest Farms mushrooms – Steak Frites, Salmon, or the vegan Alternative Burger. Definitely leave room for the house-made desserts.