280 West Front Street, Marietta
717-426-4141 or Railroadhouseinn.com
Hours of operation: Wednesday & Thursday, 4-10 p.m. (kitchen closes at 9 p.m. both nights); Friday, 4-11 p.m. (kitchen closes at 9 p.m.); Saturday, 3-11 p.m. (kitchen closes at 9 p.m.). Brunch: Saturday, 11 a.m.-3 p.m.; Sunday, 10 a.m.-4 p.m.
Built in 1823, the Railroad House Inn was a hotel for canal workers because of its close proximity to the Susquehanna River. Over the years, it transformed from a hotel to a residence, psychedelic coffee house and even a disco. Almost 200 years later, the Railroad House Inn is a “comfortable yet refined” restaurant which focuses on seasonal cuisine that supports local farms and suppliers.
The menu centers on upscale fare, also known as “innovative comfort food.” While one may experience casual fine dining in the restaurant’s Brodbeck Room, parlor bar or main dining room, guests can dine on more pub-friendly cuisine in the Perry Street Cellar, located in the lower level of the building.
No matter which area you’re dining in, the food offerings are seasonal, local and farm fresh. Grass-fed beef comes from Marietta’s own Drager Farms. Other local ingredients come from Lancaster Central Market and a small garden located behind the restaurant, where chef Talon Lewis grows tomatoes, peppers and herbs. The restaurant also works with Lehman’s Farms in Wrightsville.
And, although the menu does change seasonally, some items remain constant but have changes in presentation.
The restaurant’s Sunday brunch is also a hit, especially with those traversing that particular section of the Northwest Lancaster County River Trail.