 Located just north of Harrisburg in the sleepy town of Dauphin lies an unexpected treasure known as the Stoney Creek Inn. The restaurant lends its name from the Stoney Creek which runs along the perimeter of the property. The owners of the Stoney Creek Inn took full advantage of the view by building a large deck that feels like it is almost on top of the creek and has an amazing view of the waterfall that is just upstream. While enjoying dinner or drinks you can see egrets bathe as fish jump in the placid water above the dam while the soothing sound of falling water completes the scene. It is quite a relaxing atmosphere indeed. |
 A large selection of appetizers will get you started. Many (but not all) of the appetizers, appropriately enough, come from the waters. Here Mushroom Caps Stuffed with Crabmeat and Sea Scallops Wrapped in Bacon serve as two examples. |
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 If you prefer something a little more traditionally American that won’t be a problem at the Stoney Creek Inn as the menu has plenty of standard options throughout.
This Classic Chef Salad is simple yet elegantly presented and is surely filling. |
 For lunch a selection of sandwiches are available such as this Crab Cake Sandwich. |
 The daily specials are worth a read, as that is where this Pork Filettino was found. Seasoned pork is seared on the grill then served over a bed of fresh mixed vegetables with a rosemary spear. |
 Among a selection of Veal Specialties including Veal Ossobucco, Veal Marsala, Veal and Shrimp Piccata and Veal Parmigiana is this Veal Oscar.
These sautéed veal medallions are served over asparagus, and topped with jumbo lump crab meat in a white wine sauce. |
 A selection of seafood includes these Broiled Crab Cakes. These are two large crab cakes of Stoney Creek’s own super lump and jumbo lump blend broiled to perfection. |
 Keeping with the crab theme is this Stuffed Flounder. This is fresh filets of flounder stuffed with lump and backfin crab meat. |
 While found in the seafood section, this Seafood Mediterranean would be equally welcomed in the Moussaka and Pasta section of the menu. This is mussels, scallops, jumbo shrimp and lobster pieces sautéed in extra virgin olive oil in a light tomato sauce with Kalamata olives, onions, spices, fresh garlic and imported feta cheese, served over your choice of pasta.
And if we piqued your interest, Moussaka is a Greek specialty casserole consisting of layers of sautéed eggplant, meat sauces, spices, onions, fresh garlic, fresh tomatoes, basil, imported wine and topped with Bechamel Sauce. |
 All of the steaks and chops are thick-cut in-house. Here chef Nick Kolivras slices off a Porterhouse. |
 A selection of steaks is offered including Prime Rib, Delmonico, N.Y. Strip, Filet Mignon, T-Bone and Porterhouse. Pork Chops like the ones pictured here are offered either two or three at a time. They also offer Lamb Chops and a Baby Lamb Rack. Rounding out the meat selection is a Souvlaki (Greek Shish Kabob) which is pork medallions marinated in their own special spice mix, grilled and served over rice with Tzatziki sauce and a Greek salad with feta cheese. |
 If you can’t decide whether to go with steak or seafood, the Surf and Turf is always an available alternative. Here an 8oz. Lobster Tail is accompanied by an 8oz. Filet Mignon. |
 For dessert try the Amaretto Torte. It is not made in house, but rather brought in from New York City. Fluffy cake and amaretto creme offer your meal a light but satisfying finish. |
 Stoney Creek Inn150 Erie Street Dauphin, PA 717-921-8056
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Stoney Creek Inn
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While many of the region’s restaurants have owners with Greek-American descent, few embrace their Greek epicurean heritage quite as strongly as the owners of the Stoney Creek Inn. The Octopus Salad pictured here with fresh tomatoes, onions, cucumber and olives just screams Mediterranean. Other Greek appetizer selections include Stuffed Grape Leaves, Saganaki, Greek Spinach and Cheese Pie, and Bruschetta Caprese a la Stoney.
As the oldest Irish Pub in the Harrisburg area, Coakley’s has built up a lot of tradition. In fact it has been operating continuously as a bar and/or restaurant since 1895.
The restaurant is sprawling with multiple rooms that are certainly the result of an ever-expanding successful business.
The main focus of the new management is shoring up the consistency of the food. They brought on new staff with a tradition of excellence in the food service industry to make sure every item stands up to quality standards.
Among their seven salads is this meal-in-and-of-itself 
In this image is Coakley’s take on 
As part of their commitment to community involvement the new management staff has developed The Coakley’s Foundation. The foundation is set up to help provide financial support to children to participate in after school activities such as sports, the arts, music and theater, who may otherwise be financially unable to participate. They also hope to help support the providers of these activities. T-shirts are being sold to help fund the foundation.
If it is traditional Irish food you are looking for, you might be in luck as the new owners may slowly introduce some favorites. For now, look for items such as this 
Among the influx of restaurants that are leading to the revival of the North George Street area of York is The Harp and Fiddle. When you want some authentic Irish atmosphere, food, and drink any time of the year, The Harp and Fiddle has you covered. 
While it is a fairly large pub, The Harp and Fiddle has a number of nooks and crannies that allow you to have the intimite feeling that Irish Pubs are known for.
General Manager Damian McGarvey swears by the authenticity of the Harp and Fiddle’s recipes. You see, Damian was born and raised in Ireland and the recipes the Harp and Fiddle uses come from his mother’s kitchen and were passed down through generations. In fact, mom McGarvey still crosses the Atlantic once a year to make sure the recipes for the
This hearty 
Here in the States we often throw our sausages in a roll and slather them with peppers and onions… but in Ireland they let them speak for themselves. In fact, they speak so loudly that they call them “bangers.” And then they shorten “mashed potatoes” down to simply “mash.” That’s it. Bangers and Mash isn’t nearly as strange as it may sound. At the Harp and Fiddle they accompany their 
The final selection on their
While the Irish favorites are quite literally THE favorites at the Harp and Fiddle, they also offer a selection of more traditional American appetizers, soups & salads, sandwiches and entrees. Entrees include selections like 
Upstairs at the Harp and Fiddle is a private banquet/dining room that is known as the Abbey. This area is suitable for parties of 25 or more and can comfortably accommodate 75 seated guests or 125 standing guests. The Gothic bar in the Abbey is also imported from Ireland.
In 1996 when the news was getting around town that an abandoned warehouse on North Cameron Street was being renovated into a brewery, it created quite a buzz. After all, it had been 45 years since Harrisburg could claim a brewery of its own.  Due to neglect, substantial renovations were required. Upon opening in 1997 though, the 50,000 building that now housed Appalachian Brewing Company became one of the largest microbrewery/brewpubs in the country, and remains so today.
The lower level sports a large dining area as well as a large bar area. The North wall is entirely made of glass offering a full view into the brewing area. The bar features a seasonal selection of ABC’s beers. Where ABC differs from many brewpubs is that they do not limit their patrons to their beers only. They allow their patrons the choices offered by a full bar as well as bottles of their competitor’s beers. The bar also houses the “Mug Club” collection that offers club members special perks and discounts.
Not to be outdone by the brewers, the chefs turn out some quality grub.  Here an order of 
ABC (as the brewery is often referred to) offers a number of burgers and other sandwich options, pizzas, and a selection of hearty entrees. This 
The Sautéed Scallops offer a healthy portion of scallops on a bed of linguine that has been tossed with smoked salmon, artichoke hearts and asparagus and a garlic Parmesan tomato cream sauce.
Like the brewery, the kitchen serves seasonal selections. This 
In addition to the main floor, the ABC features a second level known as the Abbey Bar. The Abbey features over 50 Belgian beers in bottles and on draft in addition to their own fresh selection.  The Abbey regularly features local and regional acts with no cover charge, a deck for enjoying the outdoors and pool tables. Off the Abbey is a banquet room for private functions. 
The Left Bank Restaurant and Bar continues to bring big city dining to York, Pennsylvania. Voted best overall restaurant in 
The bar area has a bit more of a cosmopolitan feel than the seating area, but the patrons were quick to point out how the Left Bank feels like a slice of New York stuck onto North George Street — York.
The menu features fusion dishes like this 
Executive Chef and Owner David Albright credits the Left Bank’s success to his staff. After 10 years in business, over half his staff has been with him over 7 years. These are numbers that are unheard of in the restaurant business and serves to credit not only the staff themselves but the management and customers as well.Â
The restaurant has a literary theme running through it with its shelves full of books. In fact the bill is even brought out at the end of your meal in a book that is especially picked for you by your server. What will your book say about your personality? Only a trip to The Left Bank will tell.
Among the restaurants within 
The food is distinctly American bar food but with a homemade touch. Their wing sauce is made from scratch. Unlike most, it is not a vinegar-based sauce, but it is full of flavor. Their 
When Wild Tuna took over the building that was formerly a 
Wild Tuna is a steak and seafood house with an emphasis on seafood, as the name would suggest. The beach-y interior echoes the seafood theme and adds a fun mood to the whole experience.
Dinner entrees include a variety of grilled and fried seafood, as well as fried chicken and steaks and even a mix and match entree that lets you pair your favorites, like this steak and crab cake combo.
Wild Tuna has a full bar, and they make an assortment of specialty cocktails adorned with fruit and umbrellas. Eat your fruit… it’s good for you. In fact it may be the reason to order another drink. “Shorry offisher… 
The first thing you’ll encounter is a handsome, well-stocked bar with table seating nearby. 
While ordering individually from the menu is customary (and the only option for tables of fewer than four), the staff at Juliana’s highly recommends that groups of four or more take advantage of their Family Style service. With it you get your choice of two appetizers, two salads, two pastas, two entrees and two desserts for everyone to share. The portions are scaled and based upon the number in your party. 
To the left an order of 
The Family Style menu offers some twenty different pastas, including 
The full–or regular–menu includes additional pastas such as the 
The Family Style Menu also includes seventeen entrees to choose from, including this 
Here a 
It’s always good to know where a couple country bars are. They represent a place you can let your hair down a little more and have a good time. They also often offer good food at good prices. Jackson’s Junction is one of these country bars. Located on 114 in Fairview Township at the end of Fishing Creek Road.
Once part of the Kokomos sports bar chain, 
If you wanted to know what the heck an Arooga is, that is a fair question. It is actually a made-up word that was the winning selection from a naming contest held by the bar. It is reminiscent of the sound an old car horn would make, but is mostly just a word that is fun to say.