Hotel Saxonburg's touch of history blends beautifully with its delicious offerings
Background
Foodies and historians alike will be happy with a trip to the Hotel Saxonburg, a historic landmark built in 1832 that serves as a restaurant and a bed and breakfast.
Owner Judy Ferree of Middlesex Township purchased the restaurant in 2010 from Carolyn Gentile, after Gentile's husband, Fred, a second-generation owner, died.
For Ferree, owning the restaurant is the "fulfillment of a dream."
Married for 21 years and with three children, Ferree had skated in and out of a few jobs while she was raising her family. A graduate of West Virginia University, she had been the restaurant and club manager for the Butler Country Club for four years. When she decided to get back into the work force, she thought the Hotel Saxonburg was the perfect opportunity.
Atmosphere
Stepping out onto Main Street, Saxonburg, is like being transported to a New England town. The old wooden church at the end of the street and the former pharmacy and doctor's office located in a Victorian building across the street add to the magic. A stone stairway leads up into a white, two-story colonial that houses the restaurant. It boasts five dining areas, all appointed in throwbacks to an earlier time.
The walls are covered with historic photographs of Saxonburg. Two chandeliers containing elements of crystal and brass grace the hallway, and a main dining room, whose tin ceiling is painted black adds to the setting.
When Ferree bought the hotel, she instituted several major decorating changes, switching to lighter walls and drapes. "We pulled up the carpet in the hallway and discovered the original wooden floor, which we had refinished," Ferree says.
In this same hallway, there is a guest book housed in a glass cabinet that bears the signature of President Woodrow Wilson, who stayed here in 1918.
The feel of each dining room is different, while maintaining the overall early-American theme. Electric fireplaces add warmth and atmosphere to two of the dining rooms. The Green Room, which seats 25 to 30, is available for large or private parties. In addition to five beautifully appointed guest rooms, the second floor offers a private dining area for 12 people, a common room and two bathrooms.
A huge custom-built wooden bar, part of the original hotel, comes with a copper top and stained-glass windows, which can be found in other areas on the first floor. Dining also is available in the tavern room.
Menu
Head chef Alan Green creates different specials every day for the lunch and dinner menus. Imaginative and creative, Green has complete freedom to conjure up a variety of dishes. His right-hand man is Dan "Mitch" Mitchell, the sous chef.
Our service was prompt and courteous. We started off with a variety of appetizers, including zucchini cakes ($7), a blend of zucchini and feta cheese with fresh mint served on a bed of roasted red pepper sauce. The bruschetta of the day ($7) included andouille sausage, chopped tomatoes, garlic and bacon, topped with a dark balsamic glaze. Delicious. It was chilly enough for soup, so we tried the matzo ball ($3) and the lobster bisque ($5), a house specialty, served with lumps of lobster. Both were excellent.
The New Zealand rack of lamb ($26) was cooked to perfection and presented in an interesting fashion, four baby lamp chops intertwined with four more facing in the opposite direction. Lamb can be dry and offer a bitter aftertaste. Not so with these; they were juicy and flavorful. Another diner opted for the crab cakes ($19), which consisted of lump crab meat, bell peppers, scallions, dijon mustard, crackers and a special seasoning. Another winner. The pasta lover in the group selected the Angel Hair Italian ($13) and was greeted by a bowl full of sweet Italian sausage, tomatoes, fresh broccoli and roasted almonds tossed in angel hair pasta.
Sides included creamy au gratin potatoes baked with blue cheese, sour cream and cheddar cheese. Tasty and filling. Salads included the house -- mixed greens accompanied by Gorgonzola cheese, cranberries and almonds -- a spinach salad with bacon, mushrooms, tomatoes, red onions and goat cheese, and a classic Caesar salad. All were crispy, fresh and delicious.
Desserts are fresh daily and made on the premises. From a list of about six, we opted for the pumpkin cheesecake and a white cake swirled with raspberry filling, topped off with white icing. A perfectly sweet ending to an immensely enjoyable meal.
Additional Information:
Hotel Saxonburg
Cuisine: Classic American fine dining
Hours: 11 a.m.-9 p.m. Tuesday, Wednesday and Thursday; 11 a.m.-10 p.m. Friday and Saturday; and 4-9 p.m. Sunday
Entree price range: $11-$26
Notes: Major credit cards accepted. Special entrees featured daily for lunch and dinner. Catering available. Handicapped accessible
Address: 220 W. Main St., Saxonburg
Details : 724-352-4200; reservations recommended
