Lancaster’s newest foodie fascination is a little eclectic and edgy. Even Gothic.
The Coffin Bar replaced, renovated and—dare we say—resurrected downtown Lancaster’s former Alley Kat. The doors opened in October—actually, on Friday the 13th.
But if there’s one rumor Scott Richardson wants to lay to rest, it’s this: “We’re not trying to be Halloween themed or spooky. We want to make sure people know we’re here, doing interesting food, interesting drinks, in a great atmosphere, all year,” says Richardson, one of five co-owners who just so happened to notice during renovations that the existing bar was shaped like a coffin—so they went with it.
The theme resonated. The Coffin Bar is the latest addition to Lancaster’s Spring House Brewing Company, which initially established itself with dark arts-themed branding. Like many craft breweries, the company still embodies some pretty unique branding. The 2023 World Beer Cup silver-winning sour Commander Salamander comes to mind. So an expansion to The Coffin Bar felt on-brand.
“The location was great,” Richardson says. “The scariest part was taking on this building.”
Structurally compromised from several fires, the building was completely renovated into The Coffin Bar, aided by a $25,000 small business grant from the Lancaster City Revitalization and Improvement Zone (CRIZ) Program.
Today, the bar glows with rich jewel tones—jade, deep purple and sleek black. Newly installed front windows breathe new light and life into the Lemon Street location, while recessed lighting takes a sophisticated turn as night falls.
A local pastor even offered a blessing on opening night, and the décor includes numerous repurposed religious items—an altar from a former Lancaster church and pendant lights from a former New York church.
Inside The Coffin, the food and drink menus are very much alive and thriving. Award-winning Spring House beers are on tap, of course, but visitors might be surprised at the extensive, sophisticated cocktail menu.
The Beet Red, an homage to Pennsylvania Dutch culture, is playfully topped with a red beet quail egg. Shots of Heaven and Hell are popular—but the sweet sky-blue Heaven, topped with a little cloud of whipped cream, is preferred. You could say Hell is spicy—it tastes like, you know, hell. Word of advice? If you order both, go to Hell first. Heaven is better as a final destination.
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“Our cocktail program is amazing. Think about this—we’re a brewery, doing cocktails on a level that’s pretty impressive,” Richardson says, giving kudos to general manager Alan Raught.
With 15 years of experience in Lancaster’s restaurant and bar scene, Raught says he poured lots of inspiration and details into designing the cocktails, including nonalcoholic options.
It’s the little details that also make The Coffin Bar’s food options shine, on small but refined lunch and dinner menus.
Duck Egg Rolls, for example, feature pomegranate chili sauce. Cheesesteak Pierogies include a yummy tomato jam. Fall Coconut Soup (topped with crushed pistachios) and Harissa Carrots (roasted with maple syrup) are much more flavorful and complex than most restaurants’ gluten-free and vegan fare.
There are plenty of options to remind you that you’re dining in The Coffin Bar: The Devil’s Lettuce features blood oranges and a mint julep vinaigrette, and the Coffin Burger is topped with black garlic spread. Raught’s personal favorite is the Wild Boar, featuring cherry stout gastrique, butternut squash polenta and turnip greens.
“It’s been wonderful to do something that is unique to the restaurant and bar scene in Lancaster and maybe even the region,” Raught says. “It’s slightly edgy, a little bit alternative, but the underlying tone is that it’s super welcoming. We’re seeing every type of person come in here, and we really do have something for everyone.”
With the addition of The Coffin Bar, Spring House Brewing now has three distinctly different locations, including its Lancaster brewery and The Tavern in Strasburg.
For a brewery that distributes its beer in six states, Spring House is deeply committed to its Lancaster County roots, says Richardson.
“We support people who are makers, bringing artists into the fold to feature different artists on our cans, because we’re makers too,” Richardson explains. “We also do a lot of work with nonprofits such as Beat the Streets Lancaster—a youth wrestling program—and every fall we do an Extraordinary Give beer benefiting the Lancaster County Community Foundation.”
Those community ties are especially important to Richardson, whose background is in the nonprofit sector.
“We have three different locations offering three different experiences, each with their own different vibe,” Richardson says. “So while we’re trying to make really good beer, and have good, strong restaurants, we’re also trying to be good to our regional community. It’s the backbone to who we are.”
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Looking for a unique event space?
The Spring House Brewery, based in a former warehouse, is available for events ranging from small parties to large receptions, fundraisers and corporate events. Craft beer and catering menus are available.
Spring House Brewing Co.
209 Hazel St, Lancaster, PA
