Tag Archives: Cafe Fresco

Encore! Cork & Fork—so nice, they built it twice

December 30, 2016 | by Stephanie Kalina-Metzger

Photo by Waxman Photography.

It’s been said that you can’t get too much of a good thing.

So, when the word spread that Cork & Fork was opening on the West Shore, customers like Craig Nye were excited to hear the news. Nye, who frequents the original Harrisburg restaurant, lives just a mile away from the second incarnation, known as Cork & Fork Osteria.

“I love the atmosphere of the Harrisburg location and really look forward to trying the new restaurant,” he said.

Owner Nick Laus said it was an idea whose time had come.

“Ever since I’ve been in business, people have been asking why I’ve never opened on the West Shore,” he said.

You could say that the “seasoned” restaurateur cut his teeth on pizza crust.

“I grew up in the pizza industry and worked for an organization called Luca Pizza, where I had really good teachers,” said Laus, adding that part of the education involved adopting a good work ethic.

That paid off with the success of his first business venture, Italian Pizza & Subs in Swatara Township. The popularity of the restaurant inspired Laus to dream even bigger, and soon plans were afoot to bring a slice of the big city to the Harrisburg area.

“Being in this industry, you work a lot of hours,” he said. “When I had a day off, I would drive to Philadelphia or Baltimore to treat myself to dinner and would wonder why we couldn’t have similar places here.”

And so it began. Laus’ entrepreneurial instincts kicked in, and he began opening them, one by one, each with a different concept. Places like Home 231, South Philly Hoagies, Café Fresco, Burger Yum and Cork & Fork were all well received, and the last one just earned an encore.

Looks Beautiful

Customers who visit the new West Shore location will recognize a décor comparable to that on the East Shore, from the custom-blown spherical glass chandeliers imported from Germany to the open kitchen, marble bar, rich dark woods, attractive wrought-iron fencing and floor-to-ceiling windows that bring the outside in.

“We mirrored the décor from downtown,” said Laus, adding that part of his passion is restaurant decor. “It’s almost like having a canvas, and it’s gratifying when, in the end, it works and looks beautiful.”

As for the menu, that too was carried over from the Harrisburg location and features small plates, meats and cheeses, pasta, salads and dessert.

“The whole concept revolves around ordering small plates and having conversation,” said Laus.

A perennial Cork & Fork favorite is the pizza, which is unique to the area.

“We use special flour and cook them at an 860-degree temperature in an Earthstone oven, which results in a nice char,” Laus said.

Those who have yet to experience a Laus pizza may get hooked, according to customer Vince Calamia.

“The unique combinations are fantastic,” said the Harrisburg resident, who recommends the asparagus pizza.

That may not sound mouthwatering—that is, until you learn that shaved asparagus is just part of the equation. When you pair the earthy vegetable with an Italian cured meat made from pig jowl called guanciale and top that with truffle oil and bianca sauce, you get a to-die-for combination. Calamia, who has an office in Camp Hill, said he is looking forward to treating his clients to meals at the convenient, new location.

As for Nye’s favorite dish, he has a hard time choosing just one, so he makes several recommendations, such as the meatballs made with veal, beef and ricotta, the salads and the homemade pasta.

“I like that you can order several things and not be stuffed,” said Nye, who also speaks highly of the service.

Pat on the Back

Those who enjoy an adult beverage with their food will be glad to know that lead bartender Tommy McGrath is dedicated to crafting the perfect cocktail.

“We use fresh ingredients and take our cues from what’s going on in the New York and D.C. cocktail bars,” he said. “I travel a lot and get to see what bigger cities do and what’s working well for them.”

The libation menu changes seasonally, and wines are offered by the bottle or glass in a range of prices for a variety of budgets.

Verella Pierre, a Harrisburg resident, is also a fan of Cork & Fork, not only for the food, but also for the socialization.

“I like that you can get together with a group and split small plates,” said Pierre, who recommends the roasted Brussels sprouts, the buffalo chicken meatballs and the margherita pizza.

Pierre predicted that Laus’ reputation for serving good, quality food, paired with his attention to consistency, will ensure his success on the West Shore.

Laus said the 4,200-square-foot restaurant, which has been 10 months in the making, has been highly anticipated by people in the region, so it’s nice to finally open.

“It’s not just another chain restaurant,” he said “When Italian people come here and compliment the gnocchi, or the sauce, it’s a big pat on the back.”

Cork & Fork Osteria is located at 4434 Carlisle Pike, Camp Hill. To learn more, call 717-317-9366, or visit www.corkandfork.us or the Facebook page.

Author: Stephanie Kalina-Metzger

Yum City: In downtown Harrisburg, happiness is a warm bun.

June 30, 2016 | by Stephanie Kalina-Metzger

Over the years, the brick building at the corner of North 2^nd and South streets in Harrisburg has been many things, housing relatively short-lived businesses with names like “Egypt” “Mars” and “Buddha, Buddha.”

This history of impermanence may be daunting to some, but not for Nick Laus, who has started many restaurants in the region. Both Laus and business partner Milan Naramcic are confident that Burger Yum will transform that area into the little corner that could.

The décor consists largely of stainless steel, wood and corrugated metal, giving the establishment a decidedly industrial vibe, and an open kitchen allows customers to witness the caramelization technique that makes a Burger Yum burger so mouthwateringly delicious. The modern, no-frills space accommodates about 32 diners, with room for 20 more at brightly colored outside tables.

When I arrived at midday, customers were filtering in and placing their orders at the register after consulting the large chalkboard near the front that lists menu items. Some sat at a table and waited for to-go orders, while others decided to eat in and stay awhile. Naramcic said that business has been brisk since the grand opening in late May.

Restaurant Row regulars may recognize Naramcic, a former personal trainer, who previously worked for Laus at Level 2 and Café Fresco and now oversees operations at the business.

Naramcic took a seat at one of the tables in front of the restaurant to explain the origins of the concept, raising his voice a bit to compete with the Door’s “Soul Kitchen,” which played in the background.

“Nick has a house in Ft. Lauderdale, Fla., and there are places like these there which are very successful,” he said. “We were on the lookout for a trend that would work with the area demographic and discovered this one.”

A small, manageable menu, along with high-quality, fresh ingredients, allows the restaurant to turn out a superior product that is never frozen.

“We have no freezer,” Naramcic stressed.

Elyse Brubaker recently dined at Burger Yum and said she could tell that everything she ordered was fresh.

“The food was phenomenal,” said the Camp Hill resident. “The French fries were the best I’ve ever had, and the all-white-meat chicken sandwich was extremely moist and seasoned perfectly. The herb sauce made everything taste awesome.”

Nate Melton joins friends every Thursday at a different restaurant, and the group recently decided to give Burger Yum a try.

“The overall consensus is that we are in love with Burger Yum,” he said. “It was definitely the best chicken sandwich I’ve had in a very long time.”

Naramcic said that Brubaker and Melton aren’t alone in their enthusiasm for the sandwich, which is the second most popular item at the eatery.

Kim Little, who works in Paxtang, recently had the opportunity to try the food when her office made a lunch run.

“I tried the cheeseburger with YumSauce and it was delicious,” she said. “I loved that it was on a potato roll. The name fits!”

Craig Nye concurred.

“I had the regular hamburger with YumSauce, and it was served fresh in a white paper wrapping that made it easy to eat,” he said. “The fries were also very tasty.”

Nye said that Burger Yum reminds him of a Shake Shack he visited in King of Prussia and that he’s glad to have the option in Harrisburg.

“I intend to eat there on a regular basis,” said the Mechanicsburg resident.

In addition to the Burger Yum Classic, the BurgerYum cheeseburger and the Chicken Yum, the restaurant offers an all-day breakfast burger served with yellow American cheese, applewood smoked bacon, a fried egg and caramelized onions. Vegetarians will be pleased to learn that they, too, have an option with the “VeggieYum,” served with grilled portobello mushrooms and topped with goat cheese, caramelized onions, lettuce, tomato and YumSauce and served on a wheat roll. Diners also can opt for the combination “Two Yum Worlds,” a burger that comes with portobello mushrooms, lettuce, tomato and YumSauce.

Hot dogs are also available, along with a selection of Hershey’s ice cream and shakes. Other beverages include iced tea and soda and, for the adults, a selection of beer and wine.

Naramcic said he’s pleased with the popularity of the place so far and is happy to be at the helm.

“It’s gratifying to see people’s reactions, read the good reviews and hear the positive feedback,” he said. “ I think the quality of the product is so good that everybody loves it.”

Burger Yum is located at 400 N. 2^nd St., Harrisburg. To learn more, call 717-727-7127 or visit www.burgeryum.com or their Facebook page.

A Harrisburg Valentine’s: On this special day, Rosemary dines out–and finds much to recommend.

January 29, 2016 | by Rosemary Ruggieri Baer

Duck breast with blood orange gastrique, note.

For such a long time in Harrisburg, there was little to celebrate.

In the early ‘70s, the floodwaters from Tropical Storm Agnes all but decimated the city. Continuing into the ‘80s, as many residents left for the suburbs, the city was a ghost town after 5 p.m. There were a few bright spots, such as Strawberry Square, but it, too, became deserted when the state workers left for home. Two tiny restaurants, Caruso’s and Au Jour La Jour, lured patrons back to the city for a time. They were wonderful places, but were just not around long enough.

So here we are in 2016, and it’s almost Valentine’s Day. I am happy when I think of how far our little city has come. Often, we take a few steps back, but, in the restaurant department, we seem to keep adding more terrific places as each year goes by. This month, I would like to share with readers some of my favorite places to go for Valentine’s Day and some of my favorite dishes offered by each place. If you don’t normally come to the city to dine, you might be surprised.

Qui Qui Musarra, Mangia Qui.

Mangia Qui. Located on North Street, Mangia Qui is one of three restaurants co-owned by expert chef Qui Qui Musarra. It is the most formal of the three. The others are Suba (a Spanish tapas bar upstairs at the same location) and the French-inspired Rubicon right next door. Mangia Qui’s theme is Italian and Mediterranean, and the quality of the food is superb. Qui will often serve dishes that are rarely found elsewhere in the region, such as true Dover sole, whole branzino and dry-aged, hand-cut, Tuscan rib-eye steak.

Here are my recommendations for a Mangia Qui Valentine dinner started with a glass of cold Prosecco.

Musticanza: a salad of baby greens with gorgonzola crostini and marinated tomatoes dressed with a fig balsamic vinaigrette.
Gnocchi all’Amatriciana: homemade gnocchi that are light as a feather tossed with a sauce of San Marzano tomatoes, onions, guanciale and pepperoncini (nice to split or request a half-order).
Anatra: a grilled duck breast and stone fruits served with polenta and a balsamic drizzle.

Desserts change with the day, but I would hope for a lemon tart back there in the kitchen. The espresso is excellent, with many different types to choose from.

Note. Bistro and Wine Bar. This little gem of a restaurant is located at the corner of N. 2^nd and Harris streets and is relatively new. It is a warm and friendly place anchored by a small but lively bar offering some of the best cocktails in town. Wine choices, usually from Italy or France, can be found on a large chalkboard that occupies an entire wall at the back of the restaurant. At note., I would order:

Caesar Salad: hearts of Romaine lettuce, Caesar dressing (on the side), focaccia croutons and shaved Grano Padano cheese.
Berkshire Pork Chop: Pork chop served with butternut squash, risotto, pancetta, pearl onions, thyme and caramelized brussel sprouts, all topped with a maple Bourbon glaze.
For dessert, some homemade gelato and note’s excellent French press coffee.

Carley’s Ristorante and Piano Bar. We have gone to Carley’s for many years so, for us, it always seems like we’re going to the legendary Cheers, “where everybody knows your name.” Carley’s makes very good veal, and that’s what we usually get there. So, to end my Valentine’s Day culinary tour, I would order:

Baby Arugula Salad: a salad served with Gorgonzola cheese, candied walnuts and pears tossed with mustard vinaigrette.
Veal Marsala: tender veal cutlets sautéed in butter with mushrooms, garlic and shallots in a hearty Marsala wine. (This dish can also be prepared with chicken, if you prefer.)
Peanut Butter Pie: Carley’s (and its sister restaurant Stock’s on 2nd’s) signature dessert. It is very rich and can easily be shared with your Valentine’s Day partner.

The pianist at Carley’s will keep things lively, but you can always request a slow romantic tune.

If you are out and about in Harrisburg on Valentine’s Day, there are other choices. I also recommend Pastorante on N. 3^rd Street, a casual and inexpensive choice for homemade pasta, Café Fresco for wonderful Asian-inspired dishes like salmon with black rice, and Home 231, which serves farm-to-table food that is unique and delicious.

Brighten your Valentine’s Day and the waning days of winter with a visit to one of these special Harrisburg eateries. They are truly something to celebrate.

Latin Dance Lovers: As the area’s Latino population grows, so does the popularity of Latin Night at Level 2.

August 31, 2015 | by Julie Vitto

Photo by Gio Acosta, www.GCexpression.com.

The people have spoken. And the people want Latin music. Free appetizers are cool, too.

By popular demand, it’s Latin Night every Thursday at Level 2 in downtown Harrisburg. The vibrant rhythms and infectious energy that Latino music is known for has been bringing people together for the past six years at the upscale nightclub, which advertises the longest running Latin Night in the capital region.

And, yes, there’s a complimentary buffet of appetizers.

Originally, Level 2 held its Latin Night once a month, explained owner Brian Fertenbaugh. As the audience grew, the event’s frequency increased from every other week to every Thursday.

The ages of regulars and newcomers that hit the dance floor for Latin Night can range from 24 to 50, said Event Coordinator Nikki Condon. With that kind of generational diversity in mind, the right mix of dance music is essential so that everyone likes what they hear.

“The DJs we like to work with can do everything,” said Condon, explaining that a good DJ will know how to move from traditional salsa, merengue and bachata into Latin fusion, Latin pop and more club and urban genres of Latin music.

Lancaster-based DJ Latin Leprechaun is Level 2’s Thursday night resident DJ and the founder of the South Central Pennsylvania Salsa Meetup Group. In addition, Latin Night often features popular DJs who hail from nearby cities, including DJ Gustavo from Baltimore and DJ Rockwell from Philadelphia.

The club also has hosted a number of local bands to do live performances. Recently, Level 2 even booked popular South American recording artists, El Caribefunk, for two shows as part of their second North American tour.

“One thing about Latin Night is that it really transcends all cultures,” said Condon. “On any given Latin night, our crowd is extremely ethnically diverse. People come together for their love of great music and dancing in a lively and fun environment.”

Fertenbaugh also noticed the laid back and friendly vibe of Latin Night.

“I think the social activity of the dancing removes the awkwardness and helps people take the edge off because, oftentimes, you’re dancing with someone you don’t know,” he explained.

Condon agreed, adding, “Everybody dances with everybody. People are very approachable. They’ll just come up to you and say, ‘Would you like to dance?’”

Doors open at 8 p.m., and the night gets started at 8:15 with a beginner salsa lesson led by professional dance instructors. Intermediate lessons for salsa or bachata run from 8:45 to 9:30 p.m., at which point the night’s featured DJ gets the party going until 2 a.m.

“If you come to the lesson, you sort of develop a relationship with the other people that are new,” said Condon. “I’ve seen that happen a lot.”

Fertenbaugh said that, every week, new people show up who have never before danced to Latin music.
“What’s great is the instructors and the experienced dancers welcome new people and help them feel comfortable on the dance floor,” he said. “It is this friendly atmosphere that keeps our numbers growing every week.”

On Latin Night, guests will see couples dancing on the main floor while others relax in the comfortably sleek couches, admiring the waterwalls and sipping a freshly made caipirinha or $3 bottled Corona. A full specialty drink list is available, as are $5 house sangrias. A small plates menu accompanies the free appetizer buffet offered on Latin Night, and everything is prepared by the chefs at Level 2’s downstairs sister business, Café Fresco.

The cover charge for Thursday’s Latin Night ranges from $5 to $10, depending on the entertainment.

“There’s no cover charge if you dine at Café Fresco prior to going upstairs,” said Fertenbaugh.

With Latin Night in its sixth year, the club recently added Latin Fuzion Friday to its monthly calendar. The next one is scheduled for Sept. 25.

“It’s something that our Thursday night regulars have been asking for,” said Fertenbaugh.

Condon explained that Latin Fuzion is more DJ-based, in which traditional Latin music meets pop and is fused together with other Latin genres. In contrast, Latin Night features a more relaxed environment where you can find your footing.

So, if it’s Thursday, it’s Latin Night. And beginners are always welcome. So, let’s dance.

Latin Night takes place each Thursday night at Level 2, 215 N. 2^nd St., Harrisburg. For more information, visit the Level 2 Facebook page or call 717-236-6600.

Course of a Lifetime: This Harrisburg author marches forward, with no regrets.

March 31, 2015 | by Susan Ryder

Having a successful real estate career, traveling the world, calling France a part-time home, writing five books—accomplishing any of these things might be considered a life well lived. What then is a life that has attained all three?

Gene Albano knows and, with just a little prompting, he will tell you.

When he’s stateside, you can find him holding court most mornings over coffee in Café Fresco in downtown Harrisburg, which is where I encountered him, a dark, peaked beret perched atop his head, an air of relaxed determination over his face.

As I approached him, the first thing he said was, “You look like a writer.”

Yes, this is a guy who knows how to make friends fast.

No Obstacles

Albano has led a long life moving forward, not allowing regret, failure or any other obstacle to stand in his way.

Born Eugenio Michael Albano in 1939, he grew up in the hamlet of Philipsburg, Pa.

Following a less-than-impressive stint at Penn State (“I flunked out”) and a turn as an Arthur Murray dance instructor, he landed in the Army, which sent him to France, beginning a lifelong love affair with that country and language.

Fast-forward 50-plus years, and France is where Albano, now 76, writes his books.

His first novel, “The Letters of Peter Mitchell,” describes some of his initial experiences in that country. Published in 2008, the semi-autobiographical novel tells the story of a young soldier who can’t shake a memory of what happened to him just before his deployment abroad.

A year later, he published “Bashful Lucy,” a book that describes his mother’s life and also delves into the rich Italian, Roman Catholic culture of the early 1900s.

“I use nonfiction to draw out fiction,” Albano said of his approach to storytelling.

A good example of this blend of fact and fiction is Le Procope café, which finds its way into each novel. When in Paris, he frequents the restaurant and has even held book-signings there. His experiences as an adjunct professor crept into “Martin’s Story,” and Café Fresco, his morning Harrisburg haunt, appears in an early novel.

Intriguing

Writing may have fictionalized his real life, but being a writer is just Albano’s most recent reinvention of himself.

For 42 years, he worked in real estate, helping to plant the seeds of Harrisburg’s eventual revival.

In the late 1970s and early 1980s, he and two partners redeveloped and restored the 1700-block of Penn Street. Albano said that he introduced loft living, exposed kitchen brick and second-story laundries to the city, new ideas at the time.

Not willing to rest on his laurels and wanting to learn French, he returned to school in 1983, starting with a French course at HACC. Snagged by a love of learning, he continued to Penn State Capital Campus, even as a single parent of two boys, where he received his bachelor’s degree.

Thinking his age might preclude him from working towards a master’s degree, he told a friend, “I’m going to be 50!” The friend then replied, “Aren’t you going to turn 50 anyhow?” Seeing the point, he went on to receive a master’s degree in humanities from Penn State in 1988.

He put his humanities education to work by writing for the New Hope Gazette, a weekly paper in Bucks County, Pa. His editor, Scott Edwards, who also had an interest in travel, found Albano intriguing.

“It was great to see someone think something and accomplish it,” he told me, saying he admired Albano’s “well-rounded life.”

Edwards admits they were an odd pair, this guy in his 70s and a 20-something hanging out for coffee, but he felt as though he could learn something from Albano. As a young person, he appreciated Albano as “a guy who wasn’t going to let anything stand in his way.”

What could have stood in Albano’s way was the lack of a publisher for his books. No matter—he self-published.

Albano acknowledges that self-publishing isn’t as prestigious but said “that doesn’t bother me anymore.” He’s pleased with his ability to have written and published five books that have been well received by the community, both in the states and abroad.

“I want to share my writing with a reading audience,” which self-publishing has allowed, he said.

His advice for young writers: Your motivation should be purer than just to see your name in print.

“Please, don’t waste your time with that,” he said, saying there are other ways to make a name for yourself.

Secondly, believe in what you are writing and be willing to “stick your neck out.” Lastly, “Don’t let writing clubs dictate what you should be writing.”

Albano doesn’t want to prescribe what people read, either. When I asked what I should read if I only had time to read one of his novels, he said that it depends on what I want to get out of the book. I should read “Letters to Andrea,” for a narrative about a young woman’s life; “The Letters of Peter Mitchell” for a glimpse into Army life; and “Bashful Lucy” for the quality of the story.

Quality best describes Albano’s time on this planet and will continue to define it. Soon, he will travel to Europe for an Italian opera tour, continues to learn French and Italian and is working on a new book. Look for “The Other Marconi” on the shelves in a year or so.

In other words, after seven-plus decades, making the most of life remains Albano’s top priority.

Gene Albano will hold two book-signings this month: Friday, April 17, 11 a.m. to 2 p.m. at Strawberry Square in Harrisburg; and Sunday, April 19, 11 a.m. to 1:30 p.m. at Cornerstone Coffeehouse in Camp Hill. His books also can be purchased through Amazon.com, AuthorHouse Publishing or at the Hallmark Store in Strawberry Square, Harrisburg.

Park Place

March 27, 2015 | by Lawrance Binda

Cars parked along State Street in downtown Harrisburg.

Not infrequently, a Harrisburg resident comes up to the public microphone during a City Council meeting and complains about–you guessed it–parking.

You read the same types of things in the comment section of PennLive or hear them just by talking with someone on the street or in a bar. Too expensive, aggressive enforcement, not friendly, no room for error.

And, every time, I think to myself: “Haven’t these people been paying attention?”

The deal is done, the cake baked, the horse outta the barn. The mayor and council can’t do anything because the city, drowning in red ink, signed off on an insanely complicated deal that privatized the parking system to pay off a big chunk of its overwhelming debt.

Game over. Get used to it.

And then, it turned out, I was wrong.

Over the past week, Mayor Eric Papenfuse announced a series of changes to the parking system that required creativity, boldness and no small measure of salesmanship.

It meant intervening in an area where he had no real power or authority. It required believing that, despite abundant evidence to the contrary, obstinate, invisible Park Harrisburg might be open to change–change it contractually did not have to make. It mandated putting together a series of improvements to the parking system, finding the money to fund some of them, and selling the package to all the parties (the operator, the manager, the state, City Council, Pango).

The cynics might look at the result and see small potatoes. Starting April 1, the “happy hour” rate from 5 p.m. to 7 p.m. will be reduced by $1 per hour. Motorists can park for free for four hours on Saturday but only if they use the Pango mobile app. Beginning in May, they can park during lunchtime for just $3 total, but must use the River Street garage. Park Harrisburg has promised a five-minute grace period before issuing tickets and says its enforcement officers will be retrained as “ambassadors” who will engage the public, not alienate it.

To cover any lost revenue to Park Harrisburg, Papenfuse has pledged $285,000 in “hotel tax” funds left over from last year, money earmarked for marketing the city. He believes that getting more people downtown is a good use of the city’s marketing dollars.

I agree.

For the past year, Harrisburg has found itself the victim of what I would call an anti-marketing campaign. People have been put off by aggressive enforcement, pricey tickets and a distant, uncaring operator. Local media have piled on, so that, day after day, week after week, people have heard a single message: Stay out of Harrisburg!

Papenfuse’s actions helped change the tenor of the conversation. Sure, some people will always regard free parking as a birthright. Others, however, may believe that it’s worth a couple of bucks after work to get easy, walkable access from McGrath’s to Stock’s, from Cafe Fresco to Federal Taphouse, from Cork & Fork to Suba–among a dozen other places downtown. These are the people who are reachable, who might be lured back by a little good news, by a cheaper rate, by a few free hours on Saturday.

Is there a risk for Harrisburg? Yes. Papenfuse’s move is a gamble, though, like a good gambler, he has limited his downside. The city can’t lose more than the $285,000 in hotel tax funds, money that, by design, is intended to bring outsiders in. And that’s a worst-case scenario. Assuming some people respond positively to the changes, the city might lose far less, maybe nothing.

Meanwhile, Papenfuse has maximized his upside. He’s out to prove to Park Harrisburg that lower rates will actually increase their business and boost their revenues. If he’s right, the parking operator may see the value in lower rates permanently, and downtown businesses may recover lost customers. Meanwhile, unlike most marketing campaigns, the results will be directly measurable and some, perhaps all, of the money may remain unspent, available for another initiative down the road.

Papenfuse has proven himself to be a creative problem-solver. He took something most people (myself included) thought was done, over, cooked. He revived it, sold it to multiple parties, and, starting Wednesday, parkers, businesses and the city will be the beneficiaries.

In the past, I’ve poked some fun at the mayor for his boundless enthusiasm. This achievement, though, is something he has every right to be excited about.

Power Pie: Lawmakers, pizza-lovers tuck in at Cork & Fork.

November 28, 2014 | by Admin

If you’re a Harrisburg foodie, you’re in a very happy place right now.

For months, new (and excellent) restaurants have been opening, with even more on the way for early 2015.

The newest arrival categorizes itself as a wine bar/pizzeria, which doesn’t quite do it justice since it’s so much more than Pinot and pie.

The casual, yet gourmet, eatery, a short stroll from the state Capitol, takes the tapas trend and runs with it. Pizzas, pastas and small plates are all designed to be shared, making this hotspot a haven for socialization.

“Nick tries to bring different things to the city in terms of what we lack,” General Manager Josue Osorto said of his boss, Nick Laus.

Laus, who long has had his finger on the pulse of the restaurant scene in Harrisburg, also runs Home 231, Level 2, Café Fresco and Italian Pizza and Subs, which has been a fixture in the area since the 1970s.

The grand opening drew a large crowd to the restaurant, which can be described as cozy without feeling cramped. Wooden tables are placed a comfortable distance apart, providing diners with ample elbow room and allowing waiters to move about the space unimpeded.

Spherical glass chandeliers illuminate the elegant and tasteful décor, which is done in muted tones of tans and browns. Stainless steel appliances add a modern feel, and floor-to-ceiling windows bring the outside in.

The open pizza kitchen allows patrons seated at the marble bar to work up an appetite as they observe the chef putting the finishing touches on the pizzas and sliding them into the 850-degree oven for the perfect char.

Eight different pizza varieties are available, featuring toppings like fennel sausage and meatballs, along with vegetarian options like mushrooms and pistachio pesto.

Between bites, Chris Leavitt, who lives in Midtown, testified that the margherita pizza was excellent.

“It’s not the typical type of pizza you’ll find in this area,” he said. “The basil was extremely aromatic, the sauce had a nice balance, and you could tell the ingredients were very fresh.”

Leavitt’s friend, Ryan Riley, who joined Leavitt at the grand opening, agreed.

“One term that is overused, but not understated, is the value of the farm-to-table concept,” said Riley, a former president of Harrisburg Young Professionals. “They adhere to that concept, while succeeding in capturing an elegant taste.”

The two-sided menu also features salads and small plates, which many choose as starters. Diners can select from four types of salad and a seasonal vegetable plate or indulge in heartier fare like oven-roasted Brussels sprouts, homemade meatballs, eggplant Parmesan, or sweet Italian sausage with kale and cannellini beans, which Leavitt described as “damned tasty.”

Friends can mix and match cheeses such as gorgonzola and gouda with meats like sopressata and mortadella to create a custom plate to pair with their choice of wine.

Made-from-scratch pasta is available for those seeking something more substantial, and diners can cater to their cravings without breaking the calorie bank. Five selections range from the hearty pappardelle with pulled pork to the more nuanced shrimp fettucine with shaved asparagus, crushed tomatoes, basil and Parmesan.

When it comes to libations, there’s no shortage of choices. One full page of the menu is devoted to red wines, white wines, bottled beers and craft cocktails.

“We paid special attention to the cocktail menu, coming together as staff and developing our list through trial and error,” said Osorto.

Riley said his favorite was the mint julep, which exceeded his expectations.

“It was a phenomenal combination of flavors,” he said.

Other choices range from the dry blue cheese martini to the sweet berry basil gimlet, and each week the restaurant features a staff pick. To take advantage of seasonal fruit, sangrias and mojitos will change throughout the year so bartenders can work with the freshest ingredients available.

For those who want a more intimate experience, an upstairs space, which seats 22, is available for private parties, and more seating will be available outside when the weather warms up.

Riley, who witnessed the transformation of the space from an empty lot, said it has a “wow” factor to it.

“When you enter the restaurant, you feel like it’s on par with any of the high-end restaurants you’ll encounter in cities like Philadelphia,” he said. “The atmosphere is great and so is the service. I highly recommend it.”

Cork & Fork is located at 200 State St., Harrisburg. Hours are Monday to Thursday, 11 a.m. to 11 p.m. and Friday and Saturday, 11 a.m. to 1 a.m. For more information, call 717-234-8100 or visit the restaurant’s Facebook page.

Alex Hartzler, TheBurg’s publisher, is a partial owner of Cork & Fork.

Opening on a High Note: Diners sing praises for note. Bistro and Winebar

August 29, 2014 | by Stephanie Kalina-Metzger

Even for food aficionados, recounting the dining establishments that have graced the snug spot at N. 2nd and Harris streets tests the memory.

Eyes flicker in recognition when you remind the locals of the various eateries that once served food at the cozy corner property in Midtown Harrisburg. Names like The Hub, Flow Buffet Café, Bayou on Second and Table 15 are just a few that come to mind.

Owner Ruth Prall is well aware of the provenance of the century-old property. “They said around 10 restaurants operated here,” she said with a big smile.

The city resident is undaunted by the others who tried before, confident in the prospects of her new restaurant that she named “note.”

Prall’s interest in food goes way back. During high school, she enrolled in the culinary arts program at Dauphin County Technical School, honing her cooking chops under the watchful eye of well-known area chef Charlie Gipe, who currently works as an executive chef at Hershey Entertainment and Resorts. “I learned so much from him,” she said.

Years later, she is finally ready to fulfill her lifelong dream.

“I’ve been told this is the time to do this, since my daughter Sarah is raised. Plus, I’ve traveled a lot, and I have so much more worldly experience than I had when I was younger,” she said.

The new restaurateur is convinced that her top-notch staff, paired with her varied background and culinary training, will be the perfect combination of ingredients to ensure the restaurant’s success.

Attention to Detail

Prall spent more than two years on the interior of the establishment while working for Compassionate Care Hospice.

“That inspired me too,” she said. “I didn’t want to wake up one day and realize I didn’t take the risk to explore my dreams.”

One of the most difficult, yet ultimately rewarding, jobs was sanding the hardwood floors. “That lightened everything up,” she said.

Attention to detail is evident from the attractive, glass-hanging pendant lights to the wooden bar supported by an antique apothecary cabinet. Brightly colored oil paintings depicting sunflowers grace the walls, and a floor-to-ceiling-sized chalkboard spans the back of the room and lists the day’s specials.

Black table linens add a nice contrast to comfortable, high-backed white chairs, and each table features a separate and unique set of salt and pepper shakers. “Little details are important,” said Prall.

If you look closely, you’ll also see that electrical outlets are installed beneath the bar— perfect for those who want to stay awhile and charge their electronic devices.

Prall exercised great care in choosing her staff.

Bartender Matthew Carey, who hails from Dallas, recently moved to the area and brings years of fine dining experience with him. He and Prall carefully developed the exclusive wine list, choosing a varied selection of European whites and reds from places like Germany, Italy, Spain and France.

“You can’t get any of this stuff at the store,” said Cary, about the old world selections offered by both the bottle and the glass.

For those who prefer a cocktail with their meal, a full bar also is available.

When mentioning Emi Starr, who hails from Café Fresco, Prall’s eyes light up. “She has a stellar reputation among her peers, and people often tell me how lucky I am,” she said of the chef, whose dishes feature locally sourced, seasonal ingredients.

Packing the Place

The 40-seat restaurant was filled to capacity on opening night last month as customers ordered from an array of dishes ranging from steaks like hanger and filet, to chicken cacciatore and pasta specialties like penne ala vodka.

Tony Melchiorre came from York to try the food and gave chef Starr a big thumbs up.

“The hanger steak over risotto was delicious, and the scallops were incredible,” he said. “Everything was expertly prepared; it’s ridiculous how great it was.”

He also liked the flights of wine option, which enables customers to test-drive the wine before committing to an entire bottle.

Other customers joined friends to sip and chat, while taking advantage of the “sharing” plates, like mussels, bruschetta or chicken pâté over crostini topped with red onion marmalade.

Barb Billman, who lives nearby, said she was glad to have another place to meet friends in the area. Hummelstown resident Rob Ripson, who works in Harrisburg, vowed to return following his meal. He put his stamp of approval on the steamed clams prepared with smoked bacon and tarragon, declaring them “terrific.”

The bistro also offers lunch on Thursday through Saturday, when diners can choose from a variety of paninis, burgers and sandwiches—or enjoy a pizza, to name a just a few of the options. Brunch is served on Sunday.

Prall has managed to deliver on her promise to make note. both elegant and inviting.

“First and foremost, I want this to be a place where folks can walk out of their house and get a delicious, fresh meal and interesting wines at a fair price,” she said.

note. Bistro and Winebar is located at 1530 N. 2^nd St. in Harrisburg. Hours are Tuesday and Wednesday, 4 p.m. to 10 p.m.; Thursday to Saturday, 11 a.m. to 3 p.m. and 4 p.m. to 10 p.m.; and Sunday, 10 a.m. to 3 p.m. For more information, visit www.notewinebar.com, call 717-412-7415 or visit Facebook: notewinebar.

5 Restaurants, 1 Question

April 30, 2014 | by TheBurg Staff

The restaurant business is notoriously fickle, with an average eatery lasting only a couple of years before closing up. So, then what makes for success in this difficult industry?

We asked five of Harrisburg’s long-time, most respected restaurateurs for their opinions. Looking back, what has been the most important factor in your success? Photography by Dani Fresh, danifresh.com.

Tom and Amy Scott / McGrath’s Pub

Unlike for most occupations or professions, the “School of Hard Knocks” is the best education for the food service industry. You learn as you go and hope you are blessed with good role models.

You have to be cut out for this life. Only crazy, uneducated, socially awkward people are stupid enough to do this for a living. I’m speaking for myself, of course.

All kidding aside, it’s all about relationships with our guests, striving everyday to keep our food the best quality, the restaurant spic-n-span, be committed to running a solid business, being patient, being realistic and remembering to stick with what works. And above all, know your limitations. If you can’t execute all of the time, every day, then don’t do it.

Try not to get caught up in what the “other guy” is doing, just stick to what you do best. Common sense tells me that things are “good” when our neighbors are doing good business. Common sense tells me that when “Harrisburg” is doing well, we all have an opportunity to do well.

Angelo Karagiannis / Zembie’s Sports Tavern

The most important factor in the success of Zembie’s is by far my STAFF! Twenty years ago when I purchased Zembie’s, I worked around the clock expressing my concerns and objectives to front- and back-of-the-house employees. These key employees are still with me.

Another factor is that Zembie’s is a small place with a reasonable rent which allows me the ability to manage the ups and downs of this fickle business. However, as new places come and go, my staff remains.

Regulars and the support of restaurant employees in town have given us the feeling of a “Cheers.” And we are proud to have that feeling!

Char Magaro / Char’s at Tracy Mansion

Char’s Tracy Mansion’s success is due to:

We offer an overall dining experience that is unique for this area.
We strive to exceed people’s expectations.
We deliver a “product” (atmosphere, service, menu) that makes our guests feel special.

Nicholas Laus / Café Fresco and Home 231

When someone leaves my restaurant, I want them to say “WOW.”

There are many dynamics that go into attaining and maintaining that “wow” factor. The restaurant’s atmosphere serves as the first impression for the customer—and it should be a unique concept with strategically planned lighting, music and décor. Though the fundamental theme may remain unchanged over time, I’m always visiting other establishments in search of innovative new menu, service and design ideas to incorporate into my own businesses.

Next, customers will meet the staff, whose importance I never underestimate. Wait staff in food service are your salespeople, responsible for marketing and selling your menu. Image is crucial, along with a welcoming personality that allows them to socialize with customers and offer menu suggestions. Getting someone to try something new that they love is a great way to encourage repeat business.

I want customers to be impressed by the food presentation and then wowed by the taste. The menu should be balanced, fun and exciting—continuously evolving and offering new dishes for patrons to explore.

Lastly, I strive for customers to be wowed by my restaurant’s atmosphere, service and menu every visit. Consistency is crucial in this business.

Staci Basore / Mangia Qui, Suba and Rubicon

Success in the restaurant industry can be elusive. Some operators simply want to make a living while others have loftier goals. Regardless of your ambitions, I feel for us that employee happiness is key, coupled with guest satisfaction and, of course, offering a superior product.

A Time for Thanks: Our publisher finds plenty to be grateful for this past year.

November 29, 2013 | by J. Alex Hartzler

Thanksgiving, just past, is perhaps my favorite holiday.

It is a time for being thankful “just because.” Coming every year on a Thursday, it guarantees a short week of work and a long weekend with family and friends. My mom, like her mother before her, makes an amazing turkey with all the many accompanying dishes. I can usually count on leftovers lasting all weekend long. I’ve always loved leftover turkey to go along with two days of college football. All in all, it is a wonderful time of the year.

Thanksgiving also reminds all of us that giving thanks is universal. While not everyone can give or receive the gifts they may want during the coming holiday season, all can have a thankful heart. And a thankful heart is a happy heart for blessings small and large.

With that in mind, here is my list of “things I am thankful for” in Harrisburg:

A terrific year of growth and development at TheBurg
Paul’s writing, Megan’s design, Lauren’s sales, Andrea’s support and Larry’s leadership in pulling it all together
Our Burg freelancers and photographers who contribute competently and faithfully
All of TheBurg’s wonderful advertisers
Select Capital Realty Group and John Ortenzio for being the first column sponsor of TheBurg
Sutliff Chevrolet for supporting 3rd in The Burg and all its artists
The receiver, the mayor, the governor, City Council and Judge Leadbetter for their diligent efforts with the financial recovery plan
State Sen. Rob Teplitz and Rep. Patty Kim for the great leadership on behalf of our city and region
Mayor-elect Eric Papenfuse and his family for their sacrifice to move Harrisburg forward
WCI Partners’ president and operations manager for developing Harrisburg and making it a better place—and for being two of the finest people I know
The fabulous designer at Urban Interiors and Smoke, her cat
All the many residents of Olde Uptown who believe in OU and Harrisburg
Buchanan Ingersoll & Rooney and First National Bank for staying in and moving into the city
WebpageFx for believing in Harrisburg and moving 50 employees here next year
The Harrisburg Chamber and CREDC for their support of our city and its many projects
Harristown Development Corp. and their great leadership team
GreenWorks for helping to develop and grow Midtown
JEM Group, Trinity Construction and Renovations Co., for helping build our city
Brickbox for converting outdated office space to residential living
Harrisburg University for their continued commitment to our city
HYP for continuing to make Harrisburg a great place to “live, work and play”
Creative start-ups, like Stash, The MakeSpace, Yellow Bird Café and St@rtup
Community Networking Resources for community development
LaTorre Communications for helping Penn State communicate
State Street Strategies for—well—great strategy and advice
Greenlee Partners for great work for the city
Triad Strategies for their consulting and advice
City House B&B and their wonderful owners and great friends
Michael Hanes’ leadership of Whitaker Center and its excellent programming
Messiah College for sending Harrisburg many wonderful graduates
The members of the Harrisburg Capital PAC
John Norton and Brian Ostella, just for being on Twitter
Penn State Harrisburg and their development staff
My former partners at Webclients, who helped me get here
Bill O’Brien, for leading “our” football team (don’t argue, PSU counts here too)
“The Tuscan” at Mangia Qui
The fine bartenders, food and ambiance at Café Fresco
Fine dining at Char’s along the Susquehanna River
The “best latte in the nation” at Little Amps
Running in fall on the river or through the tree canopy on Green Street
Cheese pizza at Ciervo’s
Anyone who takes time to call or email me and say “you left me off your list” (at least you read this far!)
And all the other many folks who believe in our city in its time of need. Your faith will be rewarded in the coming years.

Happy Holidays!

J. Alex Hartzler is publisher of TheBurg.

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