SHEPHERDSTOWN, W.Va. — The Bavarian Inn in Shepherdstown has a reputation that goes far beyond the local area. The Washington Post and Esquire magazine have both done articles about the inn.
My friend, Pap Ricka, and I used to eat there many years ago. It was always a place to go for an elegant dinner for a special occasion. We were curious to see how it has fared over the years.
The Bavarian Inn is not only a restaurant, it is also a hotel and conference center.  The restaurant sits in a stately gray stone house on top of a hill overlooking the Potomac River. There are chalets and a lodge surrounding the house on beautifully manicured grounds. Right away your expectations are raised for a sophisticated experience.

We entered through a doorway and walked down the short hall to the restaurant. We were greeted and invited to hang up our coats. Our host then ushered us through the small library dining area (a cozy room with a fireplace and comfy chairs) and into the Potomac Room.
The largest of the dining rooms, the Potomac has windows on several sides that look out over the grounds and the river. The tables were set with crisp linens and wine glasses. Music played softly in the background. (The other dining room is called the Hunt Room and has a huge stone fireplace and antler chandeliers.)
Our waiter greeted us and gave us a very extensive wine list. While we looked that over, he told us the specials for the day were antelope and mako shark with ramps. The appetizer special was local morel mushrooms in a cognac sauce. So far, our expectations were more than met.
We both selected glasses of wine, and our waiter brought over the bottles and showed them to us before he poured our glasses. When he filled Pap’s glass with the last of the bottle, he brought over a second bottle to top it off at the appropriate level.
Under the heading of “if it ain’t broke, don’t fix it,” the menu at the Bavarian has remained much the same as it has been for many years. The Bavarian focuses on quality German food and does it very well. Among the standards on the menu are sauerbraten, a marinated beef dish and schweinebraten, roasted pork with sauerkraut. There are also wild boar and pheasant under “traditional Bavarian entrees.”
If German food is not what you are looking for, the selections under “contemporary entrees” include crab cakes, vegetarian lasagna and shepherd’s pie. While we were there, the Bavarian was having its Spring Seafood Festival, and the choices included West Virginia trout, Atlantic salmon, halibut and mahi mahi.
For an appetizer I picked the curried cream of crab soup. I flirted with the idea of antelope as well as wild boar. Both sounded intriguing, but I have always loved the Bavarian’s Jaeger schnitzel, which is veal and I hadn’t had it in a couple of years so that was what I chose. Pap was really torn between an old favorite for him: sauerkraut garnished, which features three different sausages, sauerkraut and potatoes, but in the end he went with another classic: Wiener schnitzel, which is a breaded veal cutlet.
The waiter placed an empty bowl in front of me and then, with a flourish, poured the steaming hot soup into it from a small silver pitcher. I am a sucker for such little embellishments. To me, they emphasize that dining is so much more than just the food — the experience is also important. The soup was that beautiful yellowy-green color synonymous with curry and had pieces of lump crab meat in it. The crab was just right, not too big to fit on the spoon, yet not so little I had to hunt for it. The soup was nicely seasoned, too, with enough salt to bring out the flavor. Delicious!
Our waiter brought out a little amuse-bouche from the chef: it was a small slice of turkey roulade with a pistachio emulsion. The turkey was wrapped around a soft center and what looked to be spinach or some other green. The pistachio emulsion was a lovely green color and packed the tiniest bit of heat at the end of the bite. Thank you, chef.
Our dinners came next and they did not disappoint. Unusual for us, we had both ordered veal but the dishes couldn’t have been more different. Both pieces were huge, but Pap’s was lightly breaded and was topped by an anchovy and a sprinkling of capers.
A lemon wedge, wrapped in a little net blanket to catch the seeds, decorated the plate. The veal was crisp and tender with the garnishes providing the contrasting piquant punch.
My veal was not breaded, but was also perfectly tender. Veal goes from meltingly tender to rubbery in a heartbeat, so I was impressed.
The veal was accompanied by a creamy mushroom sauce that was good enough to eat with a spoon. The mushrooms were thinly sliced and plentiful.
Both of our dinners came with red cabbage and spaetzle. The cabbage was served hot with a wonderfulsweet and sour flavor.
The spaetzle, which are small pieces of dough similar to dumplings, looked as if it had been lightly sautéed as it had a nice carmelized color to it. The slight nutmeg flavor was a great addition to the plate.
The Bavarian Inn is not inexpensive (entrées range from $19 to $32), but it is certainly worth every penny. The portions are substantial, thoughtfully prepared, and wonderfully served — not to mention thoroughly delicious.
For all its sophistication, the Bavarian Inn is not intimidating at all. Its great food and great service keep folks coming back year after year. No wonder they don’t change the menu.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Restaurant review

Bavarian Inn

4 1/2 (out of 5)
Food: 4 1/2
Service: 5
Ambiance: 4 1/2
Value: 4 1/2
Address: 164 Shepherd Grade Road, Shepherdstown, W.Va.
Phone: 304-876-2551
Hours: Monday through Friday — breakfast 7 to 10:30 a.m., lunch 11:30 a.m. to 2:30 p.m., dinner 5 to 10 p.m.; Saturday —  breakfast 7 a.m. to 10:30 a.m., lunch 11:30 a.m. to 2:30 p.m., dinner 4 to 10 p.m.; Sunday — breakfast 7 to 10:30 a.m., brunch 11 a.m. to 2 p.m., dinner 2 to 8 p.m.
Food: German. Only one vegetarian entrée.
Bathrooms: Nicely appointed and clean. Doorway might be a squeeze for a wheelchair but accessible once inside.
Parking: Several lots are outside the restaurant with handicapped-designated spaces at the front
Reservations: Strongly recommended.  Appropriate attire (no shorts or athletic clothes) is also required after 5 p.m. and jackets for gentlemen are requested but not required.
Website: www.bavarianinnwv.com

SHEPHERDSTOWN, W.Va. — I am continuing my culinary world tour with my most recent stop in England. My friend, Pap Ricka, and I decided to visit The Yorkshire Old English Restaurant and Pub in Shepherdstown. I was quite curious to sample its offerings.
The Yorkshire is located right on German Street in downtown Shepherdstown. We entered into the pub side of the restaurant, which was a large room with a magnificent bar and small tables and chairs. We were greeted by two wait staff.
We had attempted to make a reservation by leaving a message on the answering machine, but it had not been received. Fortunately, the restaurant was not crowded and we were ushered into a second room that serves as the dining room.
Like many places in downtown Shepherdstown, the building is old with all the charm of high ceilings and big windows. The dining room had mirrors all along the back wall, which made the room look twice as big. For a minute I thought there were windows at the back of the room until I realized it was only a reflection. The room was decorated with large original artwork in dramatic colors and designs. It made for an interesting contrast in the old room.
As we were in an English pub, we decided to have a beer before dinner. It seemed appropriate. While we sipped, we turned our attention to the menu.
I tried to think of signature English dishes and was pleased to see that several were listed: housemade bangers and mash (sausages and potatoes) and traditional shepherds pie (like a pot pie with lamb) were served as entrées.
But also on the menu were such items as filet mignon and prime rib; seafood cakes made from shrimp, scallops, crab and haddock; and stuffed pork tenderloin. The cost of the entrées ranged from $15.95 to $24.95. There were sandwiches as well: burgers, chicken topped with ham, a Reuben, barbecue and a club sandwich. The sandwiches were $7.95 to $9.95. For the vegetarian, there was spinach and mushroom ravioli and a “grilled vegetable napoleon,” which was squash, peppers, onions and mushrooms topped with melted brie.
Both Pap and I wanted to experience traditional English fare and so decided upon an appetizer of Guinness and aged cheddar fondue served with soft pretzels. The fondue was served in a rather large ramekin and surrounded by slices of bread.  Mixing the very dark-colored Guinness beer with cheddar cheese resulted in a rather muddy looking dip, but it was warm and gooey so we plunged in. The soft pretzels seemed more like bread, but they did have a golden brown crust and plenty of salt. The fondue was slightly disappointing: The texture was good, but for all its strong ingredients, it was strangely bland.
For our entrées, we again went with English favorites. Pap chose fish and chips, which seemed to be a popular choice among other patrons in the restaurant. I thought that I had to try the Yorkshire pudding, seeing that we were in the Yorkshire restaurant.
Our waitress brought our dinners promptly. Pap’s was a huge piece of fish and a sizeable portion of french fries (chips). The fish was well battered in a crisp but not heavy coating.  Inside, the fish was tender and hot. Pap was delighted. He liked the chips, which were also crisp. And he really liked the cole slaw, which was just the right accompaniment.
My Yorkshire pudding consisted of two mounds of dough topped by slices of prime rib and gravy. The texture of the pudding was a cross between a dumpling and bread. Each had a slight hollow in the top to hold the gravy. The sliced prime rib was draped over the top and had a dollop of sour cream on top. I expected to love this dish, but found it lacking in flavor. My understanding of the pudding is that it is cooked in drippings from the beef, which causes it to puff and brown so I guess I was thinking it would be more flavorful. The beef was tender, but unremarkable. It was quite filling and I ended up taking the second pudding home with me.
I have heard that English cuisine is known for being hearty, plain food. If that is so, then the Yorkshire gets it right. We were stuffed when we left and we very much enjoyed our adventure.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

The Yorkshire Old English Restaurant and Pub
Overall: 3 (out of 5)
Food: 3
Service:  3
Ambiance: 3
Value: 3 1/2

Address: 117 E. German St., Shepherdstown, W.Va.
Phone: 304-876-1980
Hours:  11 a.m. to 10 p.m. Tuesday and Wednesday; 11 a.m. to 2 a.m. Thursday, Friday and Saturday; and 11 a.m. to 10 p.m. Sunday. Closed Monday.
Food:  English and American fare
Bathrooms: While the bathroom looked very elegant in its appointments, it has not been well maintained.  Items in the hallway would make wheelchair access difficult.
Parking and handicapped accessibility: Parking in Shepherdstown is frequently difficult. On street metered parking is available.
 Reservations:  Recommended
Website: www.theyorkshirepub.com

Rouzerville, Pa. — The Rolling Mill Restaurant is an interesting place. Located near Waynesboro, Pa., it is pretty unremarkable from the outside. But on the inside, it is as if you have traveled back to a different time and place.
I asked my friend, Pap Ricka to visit the Rolling Mill with me recently and we were both pleasantly surprised at what we found there.
We entered the front door of the restaurant and directly ahead, against the wall, was a long, well-stocked bar.
The bar had a wooden canopy over it giving it an air of a bunk house or maybe a saloon.
Just to the right were tables and chairs for folks who wanted to sit in the bar area. The rest of the large room was partitioned off into a dining area by a waist-high wall.
We were met at the door and shown to a table in the dining area.
To my delight, we were seated in front of a gas fireplace where a fire burned invitingly. Before we even looked at the menu we checked out the rest of the restaurant.
The inside of the Rolling Mill is a genuine log building. The logs look old and are irregular in size. Some show cracks. All are polished to a warm dark brown. The mortar between the logs is bright white. The result is charming.
But there is more to see, because horse racing is the true theme of the Rolling Mill.  Pictures of horses at various area race courses from as far back as the 1950s decorate the walls.
Saddles perch on top of the dividing wall and bridles, stirrups and other horse racing paraphernalia hang throughout the restaurant.
Once we had satisfied our curiosity we got down to business with the menu.
The menu was not extensive, but was well-thought out so there was something for everyone. It appeared that the signature dish of the Rolling Mill was the “famous Mill Crab dip.”  It was sold as an appetizer with Italian bread or smothered over beer-battered fries. It topped chicken or burgers and sandwiches.
Well, what is not to like?  I don’t think it can get any better than crab and cheese and dip.
But, in case you don’t like crab, there were also steaks and grilled salmon or haddock. There was barbecued chicken and chicken marinara and lots of sandwiches and burgers. The Mill Turkey sandwich looked especially good: it was thinly sliced turkey and swiss cheese with lettuce, tomato, honey mustard and cranberry sauce served on a pretzel roll.
The barbecue burger was angus beef topped with barbecue sauce, American cheese and a fried onion ring.  And there were also ribs billed as “best in town” and “fall off the bone.”
We decided to get the Mill Crab Dip — I, on top of a chicken breast; Pap, on top of a burger. I got two side dishes with my dinner. I chose a salad for my first, and our waitress asked if I wanted cranberries and walnuts in it, to which I enthusiastically agreed.
I also picked fried green beans as my second side. Pap ordered potato chips with his burger and decided that he needed an appetizer.
He was delighted to see fried dill pickles on the menu and ordered a batch.
The pickles were breaded spears and arrived piping hot. They were accompanied by a dipping sauce. Pap generously shared one pickle with me. Yum.
The dipping sauce tasted of dill, most appropriately, and there was a hint of heat.
Neither Pap nor I could decide if it came from the sauce or the pickle, but it was great.
My salad was large and very fresh and had shredded carrot, purple cabbage, cucumber, red onion, tomato and shredded cheese with romaine. The cranberries and walnuts added a special touch. My chicken breast was nicely cooked although, to be honest, I think boneless chicken breasts can be a tad dry. This one was saved by the delicious scoop of Mill crab dip topped with melted cheese.
The fried green beans were terrific. They were lightly breaded and tender crisp. They were served with two dipping sauces: one an orange remoulade; the other a slightly sweet mayonnaise. What impressed me was that these sauces were entirely different from the pickle dipping sauce and also different from the dressing for my salad.
Pap loved his burger, which was cooked through, as he requested, and was also topped with the famous crab dip. It oozed out the side as he worked his way through the burger, and he scooped up every bit.
I am not sure how the Rolling Mill came by its name, as there is no explanation on the menu or the website, however it came about, it is a place to remember.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Restaurant review

Rolling Mill
Restaurant
3 1/2  (out of 5)
Food: 3 1/2
Service: 3 1/2
Ambiance: 4
Value: 3 1/2

Address: 11657 Buchanan Trail East,  Rouzerville, Pa.
Phone: 717-749-5835
Hours: Sunday through Thursday 11:30 a.m. to 10 p.m., Friday and Saturday 11:30 a.m. to midnight
Food:  Ribs, burgers, sandwiches.  Some, but not many, vegetarian options
Bathrooms: Clean but had awkward, double swinging doors on the handicapped toilet.  Would be a challenge to maneuver in a wheelchair.
Parking and handicapped accessibility:  Ample parking around the restaurant and a handicapped entrance around the side.  No accessibility issues noted in the restaurant.
Reservations are not necessary.
Website:  www.rollingmillrestaurant.com

Special to The Herald-Mail

HANCOCK — Park-N-Dine restaurant in Hancock is “famous for serving good food in a family atmosphere since 1946,” according to its website.
That sounded like a good invitation to visit so I called my friend, Pap Ricka, and asked him if he wanted to make a road trip.
Park-N-Dine is on Main Street and in the olden days, U.S. 40 traffic went right past it. Now it serves travelers from nearby Interstates 70 or 68 or people like Pap and me who are interested in a home-style cooked dinner.
We entered the restaurant through the front door and were greeted immediately by a friendly waitress who told us to sit anywhere in the front room.
Just down the hall was a huge dining room with two big sections, but it was closed off for this weeknight dinner.
The front room looked to be the original part of the restaurant with booths all around the edge and a counter with stools.
There were large windows facing the street and the décor looked like a vintage diner.
The atmosphere was cheerful and friendly.
Pap and I reviewed the menu. It was like being a kid again. There were sandwiches such as grilled cheese and BLTs, tuna salad and fish filet; and soups including vegetable, ham and bean and chili.
There were also sandwich combos such as hot turkey or roast beef, a club with ham or turkey or both and Reuben, all served with french fries and other fixings.
Of course, there was chicken which you could order fried, grilled or roasted. And there was steak including a New York Strip, swiss steak, chopped sirloin and country-fried.
I went directly to the listing of “Traditional Favorites.” They included a roast turkey dinner served with stuffing and gravy, baked ham or country ham, and roast beef.
They also had liver and onions on the menu. Liver and onions was my mother’s favorite dinner and she often requested it as her special birthday meal. I remember facing it with dread when I was a child, but coming to appreciate the deep, rich flavor as I grew older.
I finally decided upon homemade meatloaf and gravy. I got to select two sides with my dinner and went with two more traditional favorites: “real mashed potatoes” and green beans.
Meanwhile Pap decided to go with the 8-ounce Jumbo Burger.  (He momentarily set aside his new found respect for vegetarianism in favor of an old favorite.)  French fries came with the burger, and Pap ordered a side of broccoli.
In no time at all our food arrived. My slice of meatloaf was huge. It had a thin coat of tomato on the top and was smothered in gravy.
The meatloaf was very dense with bits of onion and green pepper in it. The flavor was traditional and satisfying. It was a substantial piece of meat, and I could have easily stretched it into two meals.
As it turned out, Pap found it irresistible and polished it off after he had finished his dinner.
The “real mashed potatoes” were true to their name. Beautifully whipped, there were just enough tiny bits of potato in them to ensure that they would not be mistaken for something out of a box but were, indeed, “real.” Also covered with gravy, they were an old-fashioned delight.
My green beans were surprising. They were cooked in a traditional way with nice-sized bits of pork, but these were not the gray, overcooked variety from my childhood. These were a lovely shade of bright green, tender and full of delicious pork flavor.
Pap’s hamburger was also huge with two 4-ounce patties stacked on a sesame seed bun. It was topped with cheese, lettuce, tomato and mayonnaise. The beef was cooked through, yet it remained juicy and flavorful.
The french fries were hot, dry and crispy on the outside and soft inside. They weren’t a bit greasy.
Pap was also surprised by his vegetable. The little dish of broccoli, like my beans, was tender and perfectly cooked to keep its bright green color.
Our waitress was attentive and friendly as was the other waitress.
They helped each other out by seating patrons, refilling drinks or taking up checks for one another. It added to the congenial, family atmosphere of the restaurant.
Park-N-Dine is also open for breakfast and I can only imagine what a treat that would be. The website for Park-N-Dine says that a meal there is like time-traveling. I agree. It was a comforting and delicious trip.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Park-N-Dine

3 1/2  (out of 5)
Food: 3 1/2
Service: 4
Ambiance: 3  1/2
Value: 4

Address: 189 E. Main St., Hancock
Phone: 301-678-5242
Hours: 6:30 a.m. to 8 p.m. Monday through Saturday; 7 a.m. to 8 p.m. Sunday
Food: Home-style cooking.  Very few vegetarian options.
Bathrooms:  Large, but accessed through double sets of doors set at angles, which might make it challenging for a wheelchair.
Parking and handicapped accessibility:   Plenty of parking in the lot in front of and beside the restaurant.  No accessibility issues noted in the restaurant, other than the entry to the bathroom.
Reservations:  Not necessary.
Website: www.parkndine.com

SHEPHERDSTOWN, W.Va. — In my culinary world travels in the area I have eaten Thai, Japanese, Indian, Chinese and lots of Italian, but alas, not French. So I was very excited to go to Bistro 112 in Shepherds-town, W.Va., to sample “creative French food at affordable prices.” I asked my friend, Pap Ricka to come along.
Bistro is located on German Street in an old brick house built in the 1830s. The bistro adapted the restaurant to the house rather than the other way around so that it maintains its cozy welcoming feel as if you were entering someone’s home.
The front door opens into a long hallway where a sign instructed us to wait to be seated.  We were met by our host who was also our waiter. He invited us into the dining room on the left, which felt like a parlor including a mantle and bookshelves. He seated us near the window at one of the many small tables.
The windows were covered in white lace curtains and were divided by an old-fashioned glass door. The entire restaurant was painted in a warm salmon shade with many paintings and posters with French inscriptions. Just beyond the dining room was another eating area with a large bar in it. Music, sung in French, played in the background.
Our waiter, who had a charming French accent, offered us water: bottled, sparkling or tap. We chose tap, but it was served to us in a wine bottle, which was left at the table so that we could help ourselves. I chose a glass of wine from the list, which had some nice offerings.  The wine was served in a small chunky stemlessglass. bistro-style our waiter informed us when I commented upon it. So far I was really enjoying the experience, which felt slightly different that the usual.
The menu was not extensive but had thoughtful choices, which would appeal to a variety of tastes. There was soup, including french onion soup, but of course; salads; and appetizers such as plates of cheeses or pate and sausages, coquille St. Jacques (scallops) and mussels. Entrées included duck breast, which was the most expensive at $26, grilled steak, pasta bolognaise, and roast chicken all of which were between $15 and $16. Another option was the fixe prix (fixed price) menu, which offered three courses for $26.
While we contemplated our decision, our waiter brought us a basket. It held the tiniest of baguettes, sliced into bite-sized pieces, along with some butter.
After much deliberation, Pap chose an appetizer of rustic pizza and the vegan plate du jour. Pap has been visiting our friends Penny Pasta and Sam Osawho who are dedicated vegetarians, and he has become very interested in that diet. I love many vegetarian dishes, but then, I love many chicken, fish, pork and beef dishes, too. So I selected the fixe prix menu with salmon for the entrée.
Our waiter brought Pap’s pizza along with my “salade maison” or house salad.  The pizza was made on warm flatbread and topped with fresh tomatoes, olives and goat cheese. It was a yummy combination of salty olives with a clean tomato taste and slightly melted cheese. Pap was kind enough to give me a bite, but I only got one.
My salad was wonderful. It was large and was full of a variety of greens. It also had large strips of shaved Parmesan, walnuts and sliced red grapes sprinkled over it. At first glance it did not appear to have any dressing on it, but the dressing had been placed in the bottom of the bowl so that the greens did not get soggy.
As I dug down through it, the lovely mustardy vinaigrette surfaced. We had finished our bottle of water and a second one appeared, this one in the shape of a cat.
Our entrées were presented just as we finished the first course. Pap’s was a large bowl of rice and plentiful vegetables. There were chunks of tofu, zucchini, mushrooms, tomato and slender haricots verts (green beans), all marinated in a delicious sauce. Everything was cooked perfectly and it made a colorful presentation.
My dish of salmon was also a delight. The salmon had been grilled and had a crispy, smoky crust with a tender, moist inside. It was topped with a dollop of tarragon-flavored crème fraiche, like a very light sour cream. The pommes frites looked like ordinary french fries but were sprinkled with salt and pepper to elevate them to distinction.
My final course was a pretty, dense chocolate cake in the shape of a heart. It sat upon a ring of piped raspberry mousse and was sprinkled with tiny pink and white hearts. A grand ending to a memorable meal.
Who needs to go to France with such good food nearby?  Très bien, Bistro 112.
Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Restaurant review

Bistro 112
4 (out of 5)
Food:   4
Service:   4
Ambiance:  4
Value:  4

Address: 112 W. German St., Shepherdstown, W.Va.
Phone: 304-876-9477
Hours: Closed Sunday; noon to 9 p.m. Monday; closed Tuesday; noon to 9 p.m. Wednesday through Saturday
 Food:  French with an emphasis on fresh, local ingredients.  Vegetarian options are available.
Bathrooms: Large and clean
Parking and handicapped accessibility:  Parking is always difficult in Shepherdstown, even for the able-bodied. The only available parking is on the street at a meter so be prepared to walk. The restaurant is in an old home with steps in front making it quite a challenge for the mobility impaired
Reservations: Recommended by calling 304-876-8477 or  email info@bistro112.com
Online:  www.bistro112.com; also on Facebook.

By ANNE CHOVEY
Special to The Herald-Mail

GREENCASTLE, Pa. —  Mrs. Gibble’s Candies and Restaurant in Greencastle, Pa., has a vision statement: “to create an atmosphere where friends and family enjoy quality mealtime together.”
I asked my friend, Kay Sedeato, to join me there for dinner.
I had never been there before, but Kay was delighted to go as she used to have family dinners there many years ago. It was a favorite place of both her father and her children.
The restaurant is quite spacious with a large lobby area.
The “potato-of-the-day” and “vegetable-of-the-day” were written on a blackboard.
Kay said many years ago, patrons placed their orders for their entrée in the lobby before they went into the dining room. Side dishes and salad were served family-style at the table.
This time, we were met by a hostess who ushered us into a large room with big, comfy booths along the walls and tables in the middle.
There was another large dining room just beyond.  The walls had knotty pine paneling decorated with pictures of farm scenes. It had a friendly and homey atmosphere.
We were greeted by our waitress who took our drink orders and gave us a chance to review the menu.
The menu looked to be relatively unchanged from the years when Kay and her family visited. She said her father particularly enjoyed the hamloaf ($11.95), which had a brown sugar glaze.
There were also pork ribs ($16.95) and pork tenderloin tips ($11.95).  Chicken came in several varieties: fried, two to four pieces; broiled; Cajun and tenders (most $11.95). Steak was another option: Delmonico ($15.95 to $23.95), steak tips ($14.95) or chopped ($12.95).
And most fun: beef liver and onions and sauteed chicken livers. It has been a long time since I have seen those items on a menu.
There were also some seafood options: lemon-pepper tilapia ($12.95) and grilled shrimp ($15.95).
Kay decided that she would have a crab cake, which, according to the menu, had “just enough filler to hold it together.”
I picked the pork tenderloin and had the option of getting two, three or six pieces. I said two were plenty.
Our dinners came with all-you-can-eat side dishes — salad, along with the potato-of-the-day, scalloped, and the vegetable-of-the-day, peas, all of which were served family style so that we could help ourselves.
We did have the option of getting french fries, but both of us wanted the scalloped potatoes.
When our waitress brought our salad, she also set down a plate of corn fritters, which were large golden brown puffs dusted with powdered sugar.
“Eat these while they are hot,” Kay said, “My kids always loved them.”
The fritters were light and slightly sweet from the powdered sugar and not a bit greasy. They tasted more like a doughnut than bread. I could see why anyone, especially kids, would like them.
The bowl of salad was generous for two people and filled with a variety of lettuces, purple cabbage, carrots, cucumber and tomato.
All the ingredients were fresh and crisp. What made the salad special were the herbed croutons.  They were obviously freshly made as they were crispy but not hard. Sometimes, you almost break a tooth when you bite into a crouton, but these were perfectly done.  Kay ordered the house dressing, a sweet-and-sour specialty served in a bottle at the table She liked it very much.
After a bit, our waitress rolled over a serving cart with our entrees, a bowl of peas and a bowl of scalloped potatoes.
Kay invited me to taste her crab cake. As advertised, it had very little filler and a nice mustardy flavor. She had ordered it broiled instead of fried and it was quite good.
My pork tenderloin was sliced thinly and then lightly sauteed. It was caramelized and truly hot, which sometimes doesn’t happen in restaurants. This pork was moist and tender and obviously came right off the stove to the table.
The peas were fairly ordinary, except that both the pod and the peas were in the dish  They weren’t firm but they also were not mushy.
The scalloped potatoes were very tender and hearty. They had a deep flavor as if perhaps they had been cooked in a broth. There were plenty of both side dishes and we were able to eat our fill.
As we left, Kay pointed out the candy shop in a separate building. It was filled with beautiful, individual chocolates of all sorts, including dietetic ones.
As we hadn’t gotten any dessert, I treated myself to a bag of chocolate covered pretzels. They were great!
I also spotted a freezer in the candy shop where you can purchase vacuum-packed entrees.  What a great option for a busy person.
Kay enjoyed her stroll down memory lane and I enjoyed finding a restaurant that felt like home. Mrs. Gibble’s vision of a quality mealtime was definitely accomplished.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Restaurant  review

Mrs. Gibble’s Candies & Restaurant

3 1/2  (out of 5)
Food:    3  1/2
Service: 3
Ambiance: 3  1/2
Value:    4

Address: 7325 Molly Pitcher Highway, Greencastle, Pa.
Hours: 4 to 8:30 p.m. Tuesday through Saturday; 11 a.m. to 2 p.m. Sunday; closed Monday
Phone: 717-375-4522
Food: Home-style food served family-style.  No real vegetarian options
Bathrooms: Large and clean. Easily accessible for wheelchairs.
Parking and handicapped accessibility: Parking is available in the lot in front and alongside the restaurant. No accessibility issues noted.
Reservations: Not necessary.
Website:  www.mrsgibbles.com

By ANNE CHOVEY

Special to The Herald-Mail

I knew that Dimensions was a local caterer, but I didn’t know that it was also a full-service restaurant called Next Dimensions. A friend of mine said that she had lunch there so I told my friends Pap Ricka and Mack Aroni we should try it out.
To be honest, the restaurant looks a bit odd from the outside. It is a huge industrial-style building that looks more like a fraternal lodge (from its days as the local Moose) than a restaurant.
But the big space is available for the rental hall where up to 350 guests may be seated.
We entered through the front door and proceeded into the restaurant area. We were met immediately by the hostess who asked if we wanted to sit in a booth in the bar area or at a table in the dining room. We opted for a booth.
The bar was impressive. It was massive and dominated the area with dozens of stools lining both sides. The room was brightly lit with booths along one wall and a few tables and chairs in the middle.
In the back corner, a bit out of sight, was a pool table and we could hear the smack of balls being racked and hit.
Neon signs and other beer posters and artwork hung on the walls and flat screen TV’s were strategically placed throughout the room. Overall the impression was clean, spacious and lively.
I peeked in the dining room on my way to the restroom just to check it out. It was off to the left of the bar area and was screened off by lattice “walls.” It was full of tables and chairs and also looked cheerful and pleasant.
Our waiter came over promptly and took our drink orders. While he was getting them, we had the chance to check out the menu.
It had an impressive list of martinis, draft and bottled beer, margaritas and daiquiris. The “starters” looked yummy including many things typically served as bar food:  several types of fries, nachos, wings, onion rings and quesadillas. Some items were available in full or half orders.
The menu had a variety of fajitas and salads. There were also pasta dishes many with chicken (chicken Parmigiana and chicken broccoli alfredo) or seafood (crab pasta, mussels with linguine and shrimp scampi). Dinners included a number of steaks, all sorts of chicken dishes and seafood platters.
But what caught our eye was the list of sandwiches and burgers. Pap absolutely loves the flavor of buffalo chicken but doesn’t much like the mess of eating wings.
So when he sees a buffalo chicken salad or sandwich he gets excited. Mack is the picky eater among us. His taste usually centers on fettucine alfredo, but he prefers it without anything green or even remotely resembling a vegetable, so he was happy to order a chicken quesadilla.
As for me, I knew I wanted a burger. After all the fussy little appetizers, cheese balls and sweets of the holiday season, nothing sounded better than a big juicy burger.
But which one? The Cuban: topped with honey baked ham and swiss cheese, served on a pressed corn dusted roll with dijongarlic mayo, pickle chips, shredded romaine and sliced tomato? Or maybe the Old Hickory: topped with grilled vidalia onions, hickory barbecue sauce, melted cheddar cheese, and apple wood bacon. Or the chili burger: topped with homemade chili, grilled red onion, melted cheddar cheese and pico de gallo served with a side of seasoned sour cream. All of them looked amazing but what I decided upon was the Black and Blue: a burger with blackened seasoning and crumbled blue cheese. And while I was at it, I threw in an order of onion rings.
Pap ordered a side salad, which was quickly brought out. It was crispy romaine lettuce with cucumber, carrots, purple cabbage and red onions — very colorful. It was topped with seasoned croutons and chunky blue cheese dressing.
Our waiter brought out our sandwiches and refilled our drinks. Mack had requested that there be no pico de gallo sauce on his quesadilla so our waiter explained that he had provided both a seasoned sour cream as well as a plain one on the side. The quesadilla was a wonderful gooey mess, full of melted cheese, chicken, bacon and salsa. It was spicy and good.
Pap’s buffalo chicken sandwich featured a big slab of breaded chicken drenched in the familiar bright orange buffalo sauce. It was clearly a real piece of chicken as it hung over the edge of the bun, not formed to match up perfectly. The chicken was moist with just the right amount of heat. Pap also got french fries — crisp and hot.
But everyone was jealous when they saw my burger. It was a big patty covered with the blackened seasoning and topped with a load of melted blue cheese crumbles and grilled onions. On the bottom were lettuce and tomatoes.
What a fantastic combination: spicy, sweet from the onions, salty from the cheese all with that wonderful slightly greasy beef flavor that makes up the perfect hamburger. I think I moaned with delight.
I shared it with Pap who also made moaning sounds. I managed to scarf down some of the onion rings. They were breaded with a very thick coating almost like a fried chicken batter. There were served with a seasoned dipping sauce. Different and yummy.
Our very attentive waiter came back to check on us several times and asked us about dessert, which included items such as a brownie sundae and red velvet cheesecake, but we were stuffed.
When we complemented him on the burger, he let us know that they are on special on Wednesdays, when all burgers are $5 all day long. We will definitely go back on a Wednesday. You should, too.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Restaurant review

Next Dimensions
4 (out of 5)
Food: 4
Service: 4
Ambiance: 3 1/2
Value: 4

Address: 132 Old National Pike, south of Funkstown
Phone: 301-739-7260
Hours: Closed Mondays; 11 a.m. to 9 p.m. Sunday, Tuesdays, Wednesdays and Thursdays; 11 a.m. to 11 p.m. Friday and Saturday
Food:  Traditional bar food, steaks, chicken and seafood. Very few vegetarian options
Bathrooms: Clean and large
Parking and handicapped accessibility:  Large parking lot in front of the restaurant. No accessibility issues.
Reservations are not necessary.
Online: DimensionsDining.com and on Facebook

It is always fun, as a new year begins, to look back at the year just past.
Pap Ricka and I sat down the other evening and reminisced about the restaurants we reviewed in 2011.
I visited 22 restaurants last year, most of which were in Washington County.
I ate some really good meals and some that were not so memorable. I had Mexican, Italian, Japanese, Chinese, Indian and Thai.
And subs. Lots of subs.
Here is my list (with help from Pap) as to our favorite places of 2011.

Best ethnic restaurant
Of all the different types of food we ate, our favorite for 2011 was Sitar of India, 110 Railway Lane, Hagerstown.
The food is exotic, tasty and totally different from anything else.
The vegetable pakoras induced a craving that made us visit again and again.
We both loved the little condiment tray of the hot green sauce, the smoky red sauce and the pickled red peppers that accompanied the pakoras.
The atmosphere also gets a thumb’s up. It is sleek and formal with Indian music playing in the background.

Best place to go with friends
Pap and I very much enjoy going to Café del Sol, 1481 Salem Ave., Hagerstown, when we want an affordable meal, a beer or a glass of wine, and the chance to linger.
We have eaten there with many friends and always find the food delicious and plentiful and the service thoughtful and attentive.
My favorite dish is the Cabo flatbread, which has so many complex flavors and textures that I tend to order it again and again.
But what I really like is that they bring the wine bottle to the table to pour your glass and it is a healthy pour.

Best sub or sandwich
Wow. That is a really hard one. In fact, it is impossible. So here are my favorite subs and sandwiches of 2011.

•   Hartle’s Subs, 635 S. Potomac St., Hagerstown. For a classic, cold-cut sub Hartle’s is hard to beat. It is not fancy but totally satisfying.
•  Freddie’s Subs, 18206 W. Oak Ridge Drive, Hagerstown, is known for its steak and cheese, but what we liked best was its grilled vegetarian sub. As I said when I reviewed it, this sub celebrates vegetables and made them the star.
•  Bagel-Lisious, 761 W. Wilson Blvd., Hagerstown. Making sandwiches on a bagel gives them a unique twist but my favorite was a wrap, the Berry Maine — turkey, spinach, cream cheese and whole cranberry sauce. It not only tasted good, it was a colorful feast for the eyes.
•  Burkett’s Deli, 23 N. Locust St., downtown Hagerstown. Without a doubt, my favorite thing at this place was its original and inventive hot dogs. I loved both the Seattle dog with cream cheese and sauerkraut and the Deputy dog with bacon, cheddar and coleslaw.

And my tour of sub shops would not be complete without a stop at Gracie’s Place, 3 W. Baltimore St., Funkstown. It is a very friendly place and its burgers cannot be beat.
I loved both the bleu and bacon burger as well as the Pittsburger. Both had a variety of flavors and textures for winning combinations.

Best small town eatery
There is no contest for this one. Desert Rose Café, 21 N. Concococheague St., Williamsport, combines good food made from fresh ingredients with the friendliest service in the whole area.
Co-owner Rose Harris and her family made us feel like their friends as soon we entered the door.
Bicyclists pedaling up from the C&O Canal are frequent patrons, but everyone feels the love. My favorite thing there is that with your sandwich you can get a little bag of veggies with dip instead of chips. A nice touch.
Here’s to more eating adventures in 2012.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

The John Allison Public House in Greencastle, Pa., is named for the founder of the city, whose father ran a tavern on the crossroads between Baltimore and Carlisle streets.
It occupies the location of a former Greencastle landmark, the Antrim House restaurant.
My friend, Pap Ricka, and I checked out the menu online and thought it looked intriguing, so we set out for Pennsylvania.
The John Allison is a huge restaurant with several entrances and several designated parking lots. Pap and I went in at the corner entrance and although a sign said we could seat ourselves, we were met by a host who ushered us into the dining room. He thoughtfully inquired if we wanted a booth or a table and whether we wanted to be near the TV or away from it.
In a short time, our waiter came to take our drink order while we looked at the menu. He brought a beer menu with him and explained that the John Allison has a continually changing list of beer on tap. There were a few well-known brands but others were completely new to me.
He also explained that, along with the items listed on the regular menu, there was a happy hour menu.
Items on the happy hour menu were half price during the designated time, but could be ordered at full price any other time of day. He went on to explain that some folks thought that the prices on the menu were on the expensive side, but that all the food was made fresh and using local ingredients, as much as possible.
Pap and I reviewed the menu. We were there for lunch and while the dinner entrees looked great, like chipotle-orange barbecue pork shank with butternut squash, mashed potatoes and creole succotash for $18.99 or black tagliatelle rustica — pancetta, grilled artichokes, sundried tomatoes, capers, prosciutto, basil and shaved asparagus with a citrus chardonnay butter sauce — for $14.99. But we decided something less hearty was in order.
Eliminating the entrees, however, didn’t make our decision about what to eat any easier. The list of appetizers included such treats as rendered pork belly with udon noodle salad and tangerine chili glaze for $10.99 or bronzed U-10 day boat scallops with roasted pumpkin ravioli and spiced, butternut squash bisque for $15.99.
The list of happy hour fare was equally tempting: duck-fat french fries with garlic, herb salt and duck fat for $5 or Maria’s sausage (spicy quince gastrique and cranberry cherry tangerine chutney on grilled crostini) for $9.
There were salads and sandwiches to choose from as well.
After much deliberation, Pap decided on a crab cake sandwich.
“Good choice,” our waiter said. “We use very little filler, so it is mostly crab.”
I chose the Autumn Confit of Duck Leg salad. Something about fall makes me yearn for strong flavors like sausage and root vegetables. So duck seemed perfect.
Then, just for fun, we ordered the lobster mac and cheese off the happy hour menu.
As I mentioned, the restaurant is spacious. In the dining room where we were, there were booths along the walls and tables and chairs in the middle.  There was a large colorful bar in one corner of the room. Pop music played on the satellite radio. The overall feeling was friendly, but the room was so big that the local pub atmosphere didn’t quite fit.
When our food arrived we forgot about anything else. Pap’s sandwich featured a sizeable scoop of crabcake topped with a drizzle of pale salmon-colored remoulade sauce. The bun had been toasted and had lettuce, tomato and onion on it. It made quite a mouthful.
My salad was a work of art. Mixed greens with cranberries, bleu cheese, onions and pumpkin seeds were heaped in the middle of the plate. Alongside was a warm golden-brown duck leg.  The duck was deliciously unctuous, beautifully set off by the vinaigrette. The contract in flavors was delightful.
But undoubtedly, the star of the meal was the lobster mac and cheese. The “mac” was spirals and the “cheese” was pecorino romano with small chunks of lobster.
What made it memorable was the tiny bits of carrot, corn, red pepper and lima beans. It tasted as if some or all of these vegetables had been pickled so that the dish, instead of being overwhelmingly rich, had a piquant twist to it. It was truly unique.
At the last minute our waiter brought out a tray of desserts, all of which were made in house. Chocolate cake, grilled pound cake with seasonal fruit, carrot cake — all looked delicious.  I couldn’t resist and took a piece of Italian cream cake. The cake was nutty with a creamy vanilla frosting. It was served with caramel sauce and whipped cream.
Wow! What a great meal. John Allison would be proud.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Restaurant review

John Allison Public House
4 (out of 5)
Food:  4
Service:  4
Ambiance: 3
Value: 3 1/2

Address: 104 E. Baltimore St., Greencastle, Pa.
Phone: 717-643-0218
Hours: Tuesday through Sunday 11 a.m. to 11 p.m.
Food: Hearty American fare using fresh local ingredients; few vegetarian options.  Many draft beers constantly updated.
Parking and handicapped accessibility: Parking is available in several nearby lots.  No accessibility issues were noted
Reservations: Strongly recommended.
Website: www.johnallisonpublichouse.com.
Facebook: www.facebook.com/johnallisonpublichouse

SHEPHERDSTOWN, W.Va. — My friend, Pap Ricka, and I found ourselves in Shepherdstown, W.Va., recently as Pap wanted to check out the really cool, natural running shoe store there.
As it was lunchtime, we decided to get a bite to eat and went into Kazu, a Thai-Japanese fusion restaurant on German Street.
I have to admit, my knowledge of Thai food is minimal, but I was eager to try it out. Kazu’s in an older building and it looks as if part of the wall between rooms has been knocked out to make two separate eating areas. The first dining room is relatively spacious with booths along the dividing wall and an area in the middle where tables can be pushed together to seat large groups.
We were met promptly at the door and ushered into the second dining room to the left. That room had the sushi bar with tall stools in front of it and booths along the walls.
The menu listed a variety of options both Thai and Japanese. For example, under appetizers, you could get tempura (shrimp and vegetables) and a spring roll if you felt like ordering Japanese or crab puff and a squid ball if you wanted Thai. The dual theme continued with the “Chef Recommended” section of the menu.
Most of these dishes were a bit more expensive, ranging from $18 to $25. Then it divided into traditional Japanese dishes such as teriyaki and tempura, which came with misosoup and rice ($13 to $18), and traditional Thai like shrimp or chicken with basil or garlic or ginger ($13 to $17). There was also a great selection of curry and noodles.
“You order for me,” Pap instructed. “I don’t know about any of this stuff.”
I know Pap likes things spicy so I asked the waitress which was hotter — the red curry or the green curry. Surprisingly, she said green curry was spicier.
Pap also loves vegetables so I ordered him vegetable and tofu green curry. He raised an eyebrow over the tofu, but like me, he is a pretty open-minded eater, so he didn’t complain. I also wanted to try out something traditionally Thai, so I opted for chicken pad thai.
Kazu had some interesting décor. There were touches of Japanese art and by each table was a large mirror framed in rattan which expanded the space. Music played in the background at a volume that muted the voices of others in the restaurant, but didn’t drown out our conversation. Very nice.
As we waited, I noticed that others around us were drinking tea. It was brought to the table in small pots and the cups looked like handmade pottery without any handles. I also spotted a sushi menu on the table along with a small pencil.
“We should have ordered some sushi,” I told Pap.
We agreed and looked at the little menu. I love all the different possible combinations of sushi — so many sound good to me — but we settled on crab with asparagus and Old Bay — definitely a fusion of great ideas.
The food came out all together. The sushi roll was large, packed with crab and asparagus. We negotiated the big pieces in our mouths using the chopsticks provided. These were quite nice — not the usual wooden ones — but a smoother texture. It was probably plastic, but I liked that it was reminiscent of ivory. The sushi was interesting: mild and delicate with just a hint of Old Bay, which enhanced the flavor rather than overpowering it.
Pap had a large bowl of fragrant curry. The smell was exotic and the color a strange pale green. He also was given a bowl of white rice.
“How am I supposed to eat this?” he asked me.
I could see that eating vegetables in broth with chop sticks might prove challenging.
“Put the rice in the bowl, too. It will soak up the sauce and you can eat it with the vegetables.”
He tried it. “Yum.”
I couldn’t resist. The bowl was full of broccoli, mushrooms, zucchini and red pepper. There were also what appeared to be bamboo shoots and either Chinese cabbage or bok choy.  The tofu was firm and flavored by the sauce. I can’t describe the flavor but it was complex and spicy. It was indeed “Yum.”
I tackled my chicken pad Thai. The chicken was cut in small slices and chunks. It was tender and moist and not at all dried out. The noodles were rice noodles — thin and almost see-through.
Large pieces of scallions and some bean sprouts were also tucked in.
The whole dish was topped off by crushed peanuts. It was quite challenging to hoist those slippery noodles to my mouth with chop sticks, but I was determined.
The flavors of pad thai are supposed to include fish sauce and tamarind paste. I don’t know if these were in the dish I ate, but I enjoyed every bite and left no noodle behind.
Pap and I left stuffed and satisfied. It was definitely worth the trip.

Anne Chovey is a pseudonym for a Herald-Mail freelance writer who reviews restaurants anonymously to avoid special treatment.

Restaurant review

Kazu Cuisine
3 1/2  (out of 5)
Food: 4
Service: 3
Ambiance: 4
Value: 3

Address: 120 W. German St., Shepherdstown, W.Va.
Phone: 304-876-8798
Hours: Closed Mondays; Tuesday through Thursday — 11 a.m. to 2:30 p.m., reopen 4:30 to 9 p.m.; Friday and Saturday —  11 a.m. to 2:30 p.m., reopen 4:30 to 10 p.m. Sunday — 11 a.m. to 2:30 p.m., reopen 4:30  to 9 p.m.
Food: Thai-Japanese fusion.  A number of vegetarian options.
Bathrooms: Clean and accessible.
Parking and handicapped accessibility:  Parking is always a nightmare in Shepherdstown.  There is metered parking on the street in front of the restaurant, but you may need to circle the block a time or two to find something relatively close.  No accessibility issues were noted.
Reservations:  Not necessary.
Website:  Kazu does not have a website. Kazu has a Facebook page, but not much information  is on it.