Last week we explored Callaloo, a restaurant sampling from the Trinidadian cuisine. While Callaloo is an example of international cuisine brought in to a small city, this week, we look at a restaurant drawing from the local food and farms. Situated in the Lancaster Arts Hotel, the John J. Jeffries restaurant incorporates a farm to table approach, using fresh, locally harvested, food. Since Lancaster County is mostly rural, John J. Jeffries takes advantage of the rich agricultural output of the area. Whenever you eat at John J. Jeffries, you know that the food has been produced just a couple miles away, rather than shipped hundreds on a caravan on trucks.

One cannot discuss the restaurant without speaking of the Lancaster Arts Hotel. The Lancaster Arts Hotel is situated in what was once a warehouse, taking on a modern industrial aesthetic. It is a truly historic hotel, given the building was constructed in the mid-1800s. The interior of the hotel is slightly quirky, inspired by many of the local artists. A number ‘8’ in the lobby pays homage to Lancastrian Charles Demuth‘s “I Saw the Figure 5 in Gold.” Brick is also predominant feature throughout the building, paying homage to the red city itself.

Lancaster Arts Hotel Lobby

The restaurant itself is attached to the side of the hotel. You enter in the bar area, which connects to the main dining room. However, despite the restaurant’s simple and visually appealing interior, the food is easily the star of the show. When I have gone on holidays, the restaurant served a four course meal, but I believe that a standard dinner is served on non-holidays. One dish that has been consistently fantastic is the beef tartare. Although some may squirm at the idea of raw meat, I really recommend it to those who may be more adventurous. Typically spread on crostini, the beef is incorporated with garlic, onion, egg yolk, and other savory seasonings. John J. Jeffries is a great place to get out of your comfort zone and try new food; they have a knack for making the unconventional into an exquisite meal.

Tartare with mozzarella, tomato, and egg yolk

In addition to less common dishes like beef tartare, John J. Jeffries has an incredible dessert menu. I have gotten an ice cream sampler multiple times, which has included unique flavors like maple bacon. Again, the chefs managed to make even the maple bacon flavor delicious. Since the restaurant is farm to table, they change their menu by season to accomodate what is being harvested at the time. If you ever choose to go, you will likely not see anything I have tried before, but I believe that the constantly changing menu is one of the restaurant’s fortes. Regardless of whatever combination the chefs put before you, I promise that they can make the strangest combination into the tastiest thing you have ever consumed!