Karlo Gesner
Heat radiates and flames soar from an open concept kitchen inviting guests to be a part of the purposeful spectacle that goes into making their meal. Blackworth, a live fire grill housed in the former Wilbur Chocolate Factory in Lititz, offers an upscale and unique dining experience that is somehow also accessible and familiar. The restaurant is directly tied to The Wilbur Lititz, a Hilton Tapestry Collection hotel. While Blackworth can be accessed from within the hotel, their main entrance on Broad Street warmly welcomes outside guests.
Blackworth is the linguistic fusion of Tamworth and Large Black pigs, an ode to owner Eric Hoover’s family history. The origins of the restaurant can be traced to its successor, Foundry Craft Grillery in Lebanon. When Eric and Vickie Hoover became aware of The Wilbur Project, a large-scale renovation to revitalize the Wilbur factory, they were drawn to the historic nature of the project along with the modern pull of being part of a region that is constantly trending upwards. They seized the opportunity and focused their efforts on Blackworth, which opened its doors in September 2019.
Stepping into Blackworth feels like entering a well-curated space that is simultaneously modern and timeless. The seamless combination of materials from wood, tile, and brick creates a bright and inviting atmosphere. Trendy bar seating and indoor tables are available, along with the seasonal option to sit outside right in the heart of Downtown Lititz. No matter where you choose to sit, at some point your eyes will be drawn to the six fires roaring from the kitchen.
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Executive Chef Max Fanton was born in France, but grew up in Northern Italy where woodfire cooking is a strong tradition. Some of his earliest memories of food center around fire. He has gone on to travel, eat, and cook around the world, Anthony Bourdain style, and lived in China for eight years prior to arriving in the United States. Relocating to Lancaster County in July of 2020, he has loved settling into a region where local ingredients are abundant and the food scene continues to grow. The main draw, of course, was stepping into a position at Blackworth that felt a lot like coming home.
“The heat can be brutal, but you have to love it to do this job,” Fanton explains while pointing out the intricacies of the stark black grill, which is fed by oak wood that is sourced weekly from a local Amish farmer. Each day the team arrives well before opening to get the fires going, and they continually feed it throughout service. He discusses the challenge of creating dishes that work over a live fire and the efforts that go into achieving temperature consistency. Faced with this task, Fanton and his team have simply excelled.
Fanton would describe Blackworths’ cuisine as rustic, recognizable, and simple. He sees the menu as an opportunity to engage with travelers staying at the hotel and locals of Lititz, and to get the city to come out to the country rather than the other way around. “I want to reward people for deciding to try something new. I do this with dishes like the Charred Avocado. The sound of it might throw you off, but once you take a bite it becomes comfortable and familiar,” he explains.
The menu is full of Fanton’s rewarding surprises. The smoky eggplant starter with labneh, pomegranate, and crispy chickpeas is a cozy blend of Mediterranean flavors, while the beef tartar tastes light and fresh. A selection of grilled proteins is available such as The Lititz Cheeseburger, Salmon Teriyaki, and Hollander Mussels.
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The Signature Porterhouse has the option for 100% PA Wagyu, the crown jewel of beef. Sliced and served with a variety of sauces and accoutrements or small sides that complement the dish, it is worth every penny. To try a little of everything, Meat-Stravaganza is available on weekends and includes wagyu, local sausage, chicken, and the mangalitsa pork. The pork is grilled with cayenne, maple syrup, and coffee rub from a coffee that is harvested in Guatemala. Proceeds from purchasing the pork go towards funding an orphanage in Guatemala, a partnership the team is proud of. Do not forget to pile on a few delicious sides such as the brussel sprouts or cast-iron cornbread with maple butter.
To finish the night off with something sweet, the burnt cheesecake is crispy, smokey, sweet, and moist all rolled into one. For something decadent, the Chocolate Mousse is made with rich and airy layers of Wilbur Chocolate as an ode to the building's history. Blackworth also features a global wine list, select beers, and a combination of both innovative and classic cocktails such as the Flight of Italicus made with di Bergamotto, fresh lemon, rosemary simple syrup, and Prosecco.
“I want the space to feel like friends gathered around the hearth, feeling satisfied and eager to come back,” Hoover explains. From the food to the atmosphere to the excellent staff, dining at Blackworth accomplishes just that; a new experience that feels familiar while gathered around the fire which, Fanton exclaims, is the essence of life itself.
Blackworth Lititz | 48 N Broad St, Lititz, PA 17543
