From a mansion in Wilkes-Barre, construction in Scranton and a chef’s counter in Pittston, there are signs that fine dining restaurants are doing well in regional downtowns. Some are fine-tuning their operations.
That’s in spite of inflation and economic uncertainty. That may be because of what is called a K-shaped economy, where financial paths split. Some industry analysts say diners who can afford to go out, go big. Others get priced out of even lower-cost options.
If diners are going to the expense and effort of a night out, they want service and ambiance as well as great food, said Sheila Bonanno, director of operations for Basalyga Hospitality. The company owns several restaurants in Luzerne and Lackawanna counties.
“I think that people are looking to have a little bit more of an experience,” Bonanno said.
Patrons dine in The Stegmaier in Wilkes-Barre in 2025. (JASON ARDAN / STAFF PHOTOGRAPHER)
Shara Salata-Sweet pours water for a table at The Stegmaier in Wilkes-Barre in 2025. (JASON ARDAN / STAFF PHOTOGRAPHER)
The Mary Stegmaier Mansion in Wilkes-Barre. (Jason Ardan /Staff Photographer)
The outside of A’tera 519 on Linden Street in downtown Scranton Tuesday, Dec. 17, 2024. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Bartender Jenna DiSabatino makes an espresso martini at Rikasa in downtown Pittston Tuesday, March 10, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Line cook Alex Martinez stirs meatballs in the kitchen of Rikasa in downtown Pittston Tuesday, March 10, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
The Joint 53 private speakeasy in Rikasa in downtown Pittston Tuesday, March 10, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
The former Harry’s Bar property on the corner of Linden St. and Penn Ave. in downtown Scranton Thursday, May 15, 2025. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Co-owners and chefs at The Refinery Kristen and Chad Gelso pose for a photograph in their restaurant in downtown Pittston Thursday, February 26, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
The Italian meat and cheese Board is presented in The Refinery dining room Thursday, February 26, 2026. (SEAN MCKEAG / STAFF PHOTOGRAPHER)
Dishes on The Refinery’s social media (The Refinery)
The Refinery. (ERIN LINNEN-BERLEW / CONTRIBUTING PHOTOGRAPHER)
The Refinery, which opened in 2024, is one of many new and established businesses in the Waterfront Warehouse in Pittston. (GREATER PITTSTON PROGRESS FILE PHOTO)
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Patrons dine in The Stegmaier in Wilkes-Barre in 2025. (JASON ARDAN / STAFF PHOTOGRAPHER)
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Wilkes-Barre
Basalyga Hospitality’s fine dining properties include The Stegmaier, in a historic mansion on South Franklin Street in downtown Wilkes-Barre, and A’tera 519, on Linden Street in downtown Scranton.
“I believe that fine dining is surging because people want that again,” Bonanno said. “They want to go in, they want to speak to someone, they want to have a conversation, they want to make a relationship, talk about different things that are happening in the community or the area and have that, you know, intellectual conversation with their servers and their bartenders. And that’s what fine dining does. Fine dining develops rapport with its customer base. And I think people are looking for that.”
The Stegmaier opened in June in the Mary Stegmaier Mansion, which was built from 1910-1912 and restored to reflect the elaborate decor of that era. Diners enjoy looking around the building, Bonanno said.
Caesar salad made tableside is $35 for two people.
Brianna Zurla, general manager of The Stegmaier, said Chilean sea bass Milanese has been a big hit. Topped in red rocket panko and served with confit herb tomatoes, pecorino romano, lemon beurre blanc and roasted new potatoes, it costs $49.
She said an array of martinis are popular, including a dirty martini that includes a house-made cocktail onion for $18.
It serves a range of loose-leaf teas, which is something of a rarity.
The restaurant has found an audience and is “getting there” in terms of profitability, Bonanno said. At the moment, private events are what “really makes us profitable, not so much the fine dining arena. The fine dining was brought in so that our events could have a full-time chef.”
The company recently opened a bed and breakfast in the nearby Frederick Stegmaier Mansion.
Bonanno said the mansions benefit from the other attractive architecture in the area and draw an arts-loving audience from the F.M. Kirby Center for the Performing Arts, which is less than a mile away.
Scranton
Like the Stegmaier properties, A’tera 519 and its nightclub, Sergio’s, benefits from being in a vintage building. It occupies 519 Linden St., Scranton, the former home of Tink’s and other bars and nightclubs.
“I think people really were just very curious to see what this building was going to look like inside, because so many people have such great memories and fun times they had there,” Bonanno said.
It opened in December 2024. Bonanno said A’tera 519 “is doing great,” although it changed its approach.
It opened with a chef from New York City and a menu based on Southern France and a twist of Northern Italian cuisine. “And it was hard for our customers to kind of identify with that,” Bonanno said.
In October, it switched to a new American menu and “chose to make very familiar dishes, just exceptionally well,” Bonanno said. More adventurous dishes might show up as specials. The kitchen is now overseen by a team and the original chef is gone.
Among dishes that A’tera management likes to highlight are pan-seared halibut with crispy Brussels sprouts and a scallion and bell pepper salad, priced at $44, and an elaborate chocolate torte at $15.
Scranton’s nickname, Electric City, is apt, Bonanno said. ”People are walking around, there’s a very, very big presence of a walkable city,” Bonanno said. “There’s always people on the street, especially in the nicer weather.”
Half a mile away, at 302 Penn Ave., Friedman Hospitality Group is renovating the former Harry’s Bar. Kevin’s on Penn is expected to open there in May, said owner Rob Friedman. It is near The 16th Ward, a more casual Friedman property already operating.
“It’s really turning out beautifully, and we’re very excited to open it up,” Friedman said.
There will be two levels, with private events in the lower level. Entertainment is planned for the weekend and perhaps on weekdays.
It will be similar to, but not a copy of, Kevin’s, his new American restaurant in Kingston. Like Kevin’s, the bar will be a focus, Friedman said. Kevin’s executive chef, Matt Gilbert, and the general manager, John Lahr, are adding the new restaurant to their portfolio. The menu is still in the works.
Kevin’s prides itself on its duck, pork chops and steaks. Half of a hazelnut-crusted roast duck is $48. There are also six entrees at $30 or less, including the pork chop.
Friedman also owns several other restaurants, mostly in Luzerne County. He said “the vast majority” are profitable.
He may have something to announce in Luzerne County later in the spring, he said.
Pittston
In Pittston, the Italian restaurant The Refinery has amped up its highest-end, fine dining offering. A place at the “Chef’s Counter” in the glass-enclosed patio is $135 per person, prepaid only. The seven-course tasting menu is explained by the chefs throughout a theatrical experience that can last three hours. It is offered only a handful of nights a month.
The eight seats have views into the kitchen. “It’s more of a multisensory dining experience where we’re going to play with your vision, your hearing, your sense of smell, all your senses,” co-owner Chad Gelso said.
February, the first month, sold out.
It is “another way to kind of get our creativity out there, you know, add another layer to this thing,” Gelso said.
Another tasting menu is served in the dining room, for $95 per person, only everyone at a table orders it. That is tailored to individual customer preferences.
It is in a restored factory, with several other businesses, at 350 Kennedy Blvd.
From the time it opened in August 2024, the wait time for a reservation has held steady at about three months, according to the reservation site Open Table. The Refinery seats around 200 people a night on four days a week.
Aside from the Chef’s Counter, Gelso prefers the word “refined” over “fine” dining. It can sound off-putting, he said. There are no starched tablecloths, and children are welcome. You can sit at the bar without a reservation and have chicken Parmesan, for $24, and a beer.
“And it’s going to be the best chicken Parm and a nice Italian beer,” he said.
Whatever you call it, customers are looking to escape for a few hours to a place with ambience, attention to detail in the food and the service, Gelso said. That’s what people are willing to spend money on, he said.
Since opening, the patio was enclosed in glass and a private dining room that seated 20 was closed to make more room for the “pasta lab.”
The variety of handmade pasta is a point of pride, so much so that it inspired a Christmas gift. Chad Gelso and co-owner and pastry chef Kristen Gelso are married. He gave her ravioli-shaped earrings inspired by their signature veal osso buco ravioli.
The Refinery is “doing OK” in terms of profitability, they said.
Dinner and private events are so consuming that plans for lunch and brunch were dropped.
Also in Pittston, the Friedman property Rikasa has several spaces, including a modern Prohibition-era speakeasy and a rooftop. It offers occasional themed menus, such as a “Ladies Night.” The current $38 Ladies Night menu includes one of three martini variations, assorted breads and spreads, a salad, various versions of “Fries Before Guys,” a pasta choice and dessert.
Rikasa is located at 35 S. Main St.
A tough business
Restaurants of all styles and price points have a high failure rate, which was true even before the pandemic and more recent economic uncertainty. Estimates of restaurant failure rates vary widely. An industry publication called RestaurantOwner.com estimated that about half closed before three years in business, but those numbers were several years old.
In Scranton, Bukatini at Posh, in an elegant building steps from the Scranton Cultural Center, closed in January after six months. Guytano’s Tuscan Chophouse in Clarks Summit closed last year after about two years in business. Perugino’s was a landmark in Luzerne before closing in 2025 after 92 years. Several chain locations have closed in recent years, including Smokey Bones Bar & Fire Grill near Wilkes-Barre, which closed abruptly in January.
Dining and Cooking