Through the window panes of Mount Hill Tavern’s original three-story stone structure that dates to 1798, the mountain views evoke colonial times, when some of the hats doffed upon entry were tricorn-shaped.
Sitting at the foot of Blue Mountain, near the corner of Colonial and Lingelstown roads in Lower Paxton Township, Mount Hill, now open four years, is the only 18th century dining room in the region, said A.J. Neidich, the dining manager.
The modern-day addition, nearly three times the size of the old tavern, echoes 18th century design, but with 21st century flourishes and amenities such as a glass enclosed, climate controlled wine-rack room with more than 100 wines from around the world.
“We wanted to pay homage to the historic section of the building,” Neidich said.
The new section of the building includes a bar with a select variety of ales on tap, such as Pennsylvania’s Victory and Oregon’s Rogue that either pair nicely with certain menu items or great just to quaff.
Wine, though, is particularly important to the proprietorship.
“We sell as much wine as we do beer and liquor,” Neidich said. “We taste wines continually. Everything you get off the [wine] list we’ve had.”
Mount Hill is divided into five sections for dining. In the addition’s ground floor there is the Main Dining Room (seats 54) and the Cellar Room (seats 16), across from the wine-rack room. On the second floor is the Mezzanine Room (seats 26).
Outside, the stone patio with a large fireplace for warmth on cool evenings seats 85. A feature attractive to corporate or private groups is the privacy the Cellar, Mezzanine and tavern rooms afford parties.
With seating for a total of 220 inside and outside, there could be parties or events in every location and yet “No one knows the other is going on,” said Zeke Curry, the bar manager.
The historic tavern, built by Godfrey Fritchey, a German immigrant who began serving spirits there in 1805, is divided into two rooms that seat 50. The stone building has two more floors to it, currently being used as storage.
According to Neidich, the tavern is in nearly its original condition. The hardwood floors, thick plaster walls, woodwork, hardware, stairway, fireplaces and, of course, the window glass are almost all original.
As in the other rooms at Mount Hill, the tavern’s tables and chairs, period re-creations, are arranged in a way that makes the room feel spacious.
“We wanted people to feel as comfortable as possible,” Neidich said.
Mount Hill boasts extensive lush lawns amid thick foliage, where tents can be set up for events. As for the menu, it changes seasonally; food is fresh and, as much as possible, local, prepared by Wayne LeBerre, a chef with 30 years experience.
The selection is contemporary, ranging from chicken Marsala and crab-stuffed flounder to lobster ravioli and bacon-wrapped filet mignon. Tavern specialties include fish and chips.
And there’s always an event, whether dinners with historic themes like a 19th century meal in honor of Harrisburg founder John Harris or paring five wines with five foods. “We try to keep it varied,” Neidich said.
Mount Hill Tavern, 2120 Colonial Rd, Harrisburg, Mon-Fri., 11:30 a.m. to 10 p.m., Sat. 5 p.m. to 11 p.m. Call 717-540-6840 or visit www.mounthilltavern.com.
