On the Menu
1863 Restaurant
Upscale but not uptight
By Barbara D’Arienzo
Photography by Tara Hope
Since opening in 2006, the 1863 Restaurant has been building a reputation of being upscale without being uptight.
Located in Gateway Gettysburg—the hotel, restaurant and theater complex at Routes 15 and 30—the 1863 is in the Wyndham Gettysburg.
Approaching the restaurant through the hotel lobby, the patriotic décor recalls the three-day Civil War battle that forever changed Gettysburg. The restaurant commemorates the year it happened.
Formality fades as you enter the 1863, with its bright, sun-colored walls and large windows. Daytime diners are welcomed into a vibrant, upbeat space while evening patrons enjoy a warm, glowing atmosphere. The room is large, but there are plenty of cozy little nooks.
Rounding out your welcome is the friendly, accommodating staff. Service is key to Cheyenne Labure, restaurant manager, who says, “We feel responsible for making our customers feel at home. We want them to feel comfortable and to enjoy themselves.” Labure, who has been with the 1863 since it opened, has a restaurant chain background, and says that dining out should not be chaotic. “When people eat here, especially for dinner, we want them to relax and have a nice evening.”
Customer allegiance is equally important to Executive Chef Claude Rodier. He says, “Whether in jeans or business suit, we want all our customers to feel comfortable.” He admits, “There might be some things on the menu they do not know, but there are also some they feel comfortable with, and there are even some comfort foods on the menu.”
The menu demonstrates the pairing of Rodier’s French background with southern Pennsylvania comfort cuisine. “I think we are doing a good job of challenging our customers, but we’re not pushing them too far,” says Rodier.
The ability to gauge how innovative he can be comes from his more than 30 years of experience. Rodier’s resume is studded with culinary star ratings. In France, he worked as a kitchen and pastry chef in restaurants that received high praises from the prestigious Michelin Guide.
He started earning awards in this country when he joined Cleveland’s San Souci in 1992, picking up, among other accolades, the AAA four-star rating for six consecutive years. From 2000 to 2005, as executive chef at renown steakhouse Blackie’s Restaurant in Washington, D.C., Rodier garnered acclaim as he upgraded the restaurant’s already impressive menu.What Rodier brings to the 1863, he says, is technique. The 1863 is not a French restaurant, but it is influenced by Rodier’s passion for sharing his heritage and authenticity of flavors.
Breakfast at the 1863 is a bounty of continental, American classic and health-oriented options. Whether you select a simple pastry, fluffy omelet or seasonal fresh fruit with low-fat yogurt, you’ll find it all freshly prepared to your specifications. Service is from 6:30 to 11:30 a.m. If you’re planning to make it a weekend treat, be forewarned: Breakfast is very popular at the 1863.
The lunch and dinner menus are similar with a greater selection of salad entrees, pastas and sandwiches for lunch and more seafood, meat and poultry offerings for dinner. “Our food is simple, easy and elegant. We try to vary our produce with what is seasonal and local as much as possible, working with local farmers,” says Andy Ernst, executive sous chef. Keeping it fresh and local is a priority that underlines the restaurant’s commitment to the Gettysburg community. “We don’t want people to be intimidated by the fact that we’re in a big hotel; we want them to know we welcome them,” says Ernst.
Offering an artful blend of high-end cuisine and comfort food, the 1863 serves lunch at 11:30 a.m. and dinner at 5:30 p.m. The appetizers are an extraordinary assortment of palate pleasers. The duck spring roll is delicately flavored and crispy with a light orange-ginger glaze. If the raw beef carpaccio turns you away (one of Chef Rodier’s challenges), try the poached shrimp with avocado-mango relish and Thai chili sauce that complement the shrimp without overwhelming it. Dredged in a cornmeal batter, the fried calamari is light and airy, not rubbery from being overcooked.
The Belgium endive salad with Roquefort cheese, sugared walnuts and dried figs is a wonderful balance of flavors and textures highlighted by a tasty dressing that enhances and unifies the dish.
For lunch, salad entrees include a classic Caesar with your choice of marinated chicken breast, grilled salmon or grilled New York strip. Pasta selections include penne with wild mushroom and
Alfredo sauce and spaghetti with seafood and tomato broth. The open-faced tomato and mozzarella crostini is a delightful blend of acidic flavor, creamy texture and crunch. The star of the sandwich board, however, is the 10-ounce grilled certified Angus beef burger with fries.
Jumbo lump crab cakes with creamy garlic mashed potatoes, roasted asparagus and lemon tartar sauce are superb. The crab cakes are Maryland style, meaning not breaded and without cloying filler. Filet of salmon is baked to perfection, served on a bed of honey corn succotash, slightly creamy and delicious. Lunch customers can enjoy the grilled New York strip with fries and arugula salad, while the piece de resistance, grilled filet of beef, is reserved for dinner. The certified Angus beef filet is beautifully presented with a crispy-on-the-outside-creamy-on-the-inside potato cake. The port wine sauce, rich and lovely, stands up to the beef, which is expertly prepared, hearty and satisfying.
The dessert challenge is deciding what to choose. How about warm chocolate cake with coffee crème Anglaise or bread pudding with rum and golden raisin crème? Hazelnut mousse is a rich combination of smooth chocolate and crunchy ground hazelnuts. The caramelized apple tatin, is simple but sumptuous.
The 1863 Restaurant is dedicated to all that goes into creating an exceptional dining experience for its hotel guests as well as the community. The staff’s vision includes serving exceptional dishes, expertly prepared in a relaxed and casual atmosphere, aimed at being welcoming and fun.
1863 Restaurant
95 Presidential Circle, Gettysburg
(intersection of Routes 15 and 30)
717-339-0020
www.wyndhamgettysburg.com
Reservations suggested.
Breakfast: 6:30 a.m. to 11:30 a.m.
Lunch: 11:30 a.m. to 2 p.m.
Dinner: 5:30 p.m. to 10 p.m.