
Lily's is Art Deco Americana, from décor to menu. “It’s timeless,” says chef and owner Steve Brown. He, too, is about as American as they get: A former drummer of the Innocence Mission turned restaurateur after the birth of the restaurant’s namesake, his daughter, Lily. The menu is inspired by his travels with the band across America.
Chef de cuisine Kelly Kapinos has been cooking with Brown nine of the 11 years Lily’s on Main has been open. Over the years, the restaurant has developed classics they can’t take off the menu, such as their lobster macaroni and cheese baked in an iron skillet, and we’d be remiss not to mention their almond coated raspberry chicken with brie.
To Brown, nothing says America like the variety of berries coast to coast. And while he notes the huckleberry’s popularity on the west coast in states like Washington, it seems to be an underutilized ingredient on the east coast. Similar to blueberries, they’re a little more tart, making them perfect for savory applications. A PA Preferred Restaurant, Lily's gets mushrooms from Avondale, of
course, but there, Brown also came across his source of huckleberries.
Lily’s offers a cheese plate served with huckleberry jam and an entrée of grilled pork loin, applewood bacon wrapped scallops, mashed potatoes and huckleberry sauce. For the finale, a huckleberry tart filled with whipped mascarpone is topped with huckleberry jam and served with huckleberry ice cream and blueberry and vanilla coulis. Ever had a huckleberry martini? Lily’s has one with your name on it.
Besides, where else in Central Pennsylvania can you find a 1930’s period restaurant? Steve Murray, of Zap and Co. Retro Department Store in downtown Lancaster, helped him with the authentic furnishings from artwork to statues—a mix of originals and antiques. What once was former president and CEO of D&E Communications' favorite see-and-be-seen seat—a banquette table for two—is nowadays romantically referred to as the “engagement booth.” Other special spots to ask about include a small private table in the restaurant’s foyer overlooking the building’s grand entrance, as well as a small private room that seats up to 12. Chef’s tasting reservations can be made for groups of four to eight in the “fountain room” on the first floor entrance of the building, and because it’s off the premises of the restaurant, guests can BYOB for that particular prixe fixe experience.