Loxley's Legend

Loxley's, Lancaster: A medieval tale meets modern day dining in Lancaster

December 22, 2011

8:51 AM

Photography by Donovan Roberts Witmer

Pan-seared duck breast with fingerling potatoes, Brussels sprouts, butternut squash, wild mushrooms and a port wine reduction.

So the story goes, Robin of Loxley, also known as Robin Hood, took from the rich and gave to the poor. And R.H. Loxley, the restaurant's fictitious namesake and descendant of Robin Hood himself, continues the legend in a never-before-seen dining experience in the Susquehanna Valley. At every table, guests choose from a menu of three featured charities, which change month by month, and Loxley’s donates 5 percent of your food bill to the charity of your choice. The restaurant encourages local organizations to participate by applying at heritagelancaster.com/charities.php.

Since its opening in July 2009, Loxley’s has become known to Lancaster locals as the place to be for patio season—with “more bars in more places” as they like to say, seating for 400, live entertainment and nightlife. But as general manager Bill French points out, many people don’t realize the fine dining experience the restaurant has to offer inside.

Calabrese Good Architects designed the space that in itself is legendary as restaurants go—down to every detail—including charming Medieval street scenes, cottages and caves. Outside, a waterway around the restaurant creates a “moat” feature while kids and adults alike can enjoy seasonal treetop dining in a real tree house.

The restaurant is extremely kid friendly, says French, with TVs in every booth, “and the dads tend to like them too,” he adds with a smile. But it’s not over-the-top with kitsch (no men in tights here). For adult diners looking for a more sophisticated experience, the Outlaw’s Chamber, for example, features hammered copper tables and a cozy, cave-like feeling with arched stone walls. There is a big screen that can be turned on for special sporting events, and the room can also be closed off for private parties such as rehearsal dinners, seating up to 45. And French points out, “The patios outside have been a popular spot for brides and grooms to put the finishing touches on their special night.”

The bar itself is a sight to behold. A grand tree trunk in the center, surrounded by a circular concrete bar with “fossilized” arrowheads and leaves, has become a popular gathering place. Meanwhile, the “meeting table” in Friar’s Hangout is the spot to see and be seen and seats 8 to 12 people.

“If people are willing to suspend disbelief, and really be in the moment,” says French, “We can really give them a unique dining experience.”

There are plenty of children’s choices plus options for picky eaters with standard fare and upscale pub grub. A seasonal prix fixe* menu changes weekly and offers polished palates three courses for $32 to $35, prepared by executive chef Oumar Sy, who comes to the restaurant having owned a couple of his own restaurants in Washington DC and having worked at the Watergate Hotel there as well, and sous chef Jon Ruzicka, a graduate of the Yorktowne Business Institute, who has a career history from the Marriott in Vale, Colorado to Baltimore and five years with the

Heritage Hotel in Lancaster, which owns Loxley’s. The prix fixe menu has featured first courses like applewood smoked bacon and poached pear salad with hazelnuts and Champagne vinaigrette; duck confit with frisee, roasted squash and pomegranate vinaigrette; roasted beet salad with goat cheese, pistachios and melba vinaigrette; and vegetable soup with corn, carrots,

parsnips, squash and savory broth.

“Oumar does really nice sauces and soups,” points out French, who’s worked his way across the country from California in the restaurant business. “Our soups are absolutely phenomenal.”

Entrees have ranged from pan-seared sea bass with parsnip and celery root puree to roasted pork loin with apple and cherry chutney, baked sweet potato and green bean almandine—even French coq au vin (or chicken in wine), marinated and braised chicken served in light velouté* sauce with turnips, carrots, fingerling potatoes and wild mushrooms.

For dessert, Bailey’s Irish pudding is popular and comes with quite the story. According to French, “Friar Tuck always used liquor when he cooked and when Prince John heard about it, he outlawed it [hence the name for his Outlaw Salmon made with bourbon]." Loxley’s legend has it, Friar Tuck created a chocolate cream and whiskey confection that a wandering Irish monk named Bailey tried to replicate, “so we named the dessert after him for his efforts,” says French in a nudge- wink sort of tone.

Pear and cranberry tart or pumpkin pie topped with chocolate mousse and caramel brittle are just a couple more of the chefs’ creations to satisfy your sweet tooth at the end of Loxley’s unique dining experience.

Loxley's | 500 Centerville Road, Lancaster | 717-898-2431