Historic, beautiful barns are not an unusual part of the landscape in Central Pennsylvania. What is rare is being able to attend a rock concert, drink a craft beer, and have an upscale casual meal all within the same walls built in 1861. The Englewood, newly opened and located in Hershey, is ready to offer the full entertainment experience.
Honoring local history, The Englewood is named after the last family to own the property. Business partners and musicians Rick Russell and Jeffrey Sharp were looking to bring a mid-size music venue to the area when they discovered the barn and saw endless possibilities in its design. With the help of the Hershey Trust Company, they have transformed the space into a sleek, modern venue while still incorporating many of the barn’s original elements through restoration and repurposing. This creates an upscale rustic aesthetic which is seamlessly incorporated from the original barn walls in the music venue to the contrast of stonework and modern kitchen equipment in the restaurant.
Equipped with the highest quality of sound from the Claire Brothers (well-known for producing global concerts for big names such as Taylor Swift and Elton John), Marketing and Creative Director Angela Moramarco explains, “We hope to attract both local artists and those traveling on the Austin to Boston route by offering the best of the best.” The music venue will also serve as a corporate event space with full catering capabilities and features one of the largest high definition screens between Hershey and Philadelphia for televising sporting events.
While Russel and Sharp hope customers come to view a wide variety of talent, they’re just as excited for guests to come to eat and drink whether or not they plan on attending a show after their meal. To complement the quality of sound and architecture, they have brought in top talent in food and beverage by hiring Head Chef Matt Miller and Head Brewer Jesse Prall. The two have been working together for the last few years to make The Englewood a foodie and craft beer destination.
Vegan? Food allergy? The seasonal menu contains something for every palate, an intentional move on Chef Matt Miller's part. The Budha Bowl, full of fresh vegetables and tahini, is available in contrast to Smoked Baby-Back Ribs with Bourbon BBQ Sauce. However, Miller is most excited for customers to try the pizzas. Buffalo chicken, figs, and cashew cream are just a few of the toppings worked into the six signature pizzas on the menu. If those don’t pique your interest, you can create your own with gluten free or vegan crust options available as well. The pizza operation is an aesthetic focal point of the restaurant with an open gas-fired oven on display for guests to watch the process.
Miller describes the menu as American Rustic, making the conscious decision to locally source ingredients such as seafood from Baltimore, grass fed beef from Perry County, and produce from the farmers market held right next door at the Cocoa Beanery. He stresses, “We use the best ingredients we can get fresh in Central Pennsylvania. Everything is made from scratch. Nothing will be frozen.”
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Jesse Prall, Head Brewer for The Englewood brings an impressive background having previously worked at Rubber Soul Brewing, Dogfish Head Craft Brewery, and Appalachian Brewing Co. His preferred styles are IPA’s and farmhouse ales, but with twelve taps to fill, he is looking forward to getting creative with brews like a Chocolate Stout as an ode to Hershey. Several of the taps will also be filled with other Pennsylvania breweries such as New Trail, Victory, and neighboring Troegs. Prall plans to grow overtime by doing limited can releases and working with local distilleries to start a barrel program. Prall and Miller both discuss how their beer and food will work together, adding to the cohesiveness of the venue as a whole. “Everything is going to complement each other,” Prall explains. “Matt and I met about a year ago to discuss the menu so I can create beers to incorporate into brines, soups, and sauces.”
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The dynamic between Prall and Miller parallels the sentiments held by the rest of the staff, who feel a sense of shared responsibility in creating a space that caters to everyone's interests while maintaining their core service, quality, and aesthetic. “Everything comes together in a way that just makes sense to provide the best possible experience for the customer,” explains Moramarco. She goes on to say that while their initial introduction onto the scene in Hershey may look a little different these days due to the ongoing pandemic, “we look forward to being a staple for live music and good dining in the area,” which they certainly seem poised to become.
