The Franklin House Tavern occupies a key spot in Schaefferstown.
Its location at 101 N. Market St. is also the intersection of routes 419 and 897. Built in 1746 by town founder Alexander Schaeffer, the historic stone building is one of the oldest still-functioning taverns in the country.
The site has a long history as a restaurant under various owners. Since June 4, chef and restauranteur Daniel LeBoon and his wife and business partner Shawn Hatfield LeBoon have breathed new life into the business. While he handles the “back of the house,” Shawn handles the front and social media. Executive chef Cory Goshert is also a partner in the business.
“I like old buildings and small towns. If you can make it in a small town, you can make it anywhere,” Daniel said.
The Franklin House pictured on a weekend visit, sporting a recently re-installed sign that had previously stood at the historic tavern. (Rochelle Shenk)
“The Franklin House is one of a few historic cornerstones in Lebanon County. We’re excited that Chef LeBoon believes in continuing the history and impact of this beautiful tavern while providing award-winning culinary choices to the region. It’s been wonderful to see patrons embracing the talent and creativity he has brought to the Franklin House Tavern,” said Karen Groh, president and CEO Lebanon Valley Chamber of Commerce.
Most recently known for his work at Lancaster restaurants including the Belvedere Inn, Josephine’s Downtown, and C’est La Vie, Daniel LeBoon also operated Josephine’s in Marietta, which was housed in a historic building. He has also worked in major culinary markets including New York City, Philadelphia, and Paris, and he completed an internship at famed Philadelphia French restaurant Le Bec Fin under Georges Perrier. He’s a level 2 sommelier with wine programs recognized by Wine Spectator and a certified wagyu beef sommelier.
He explained that the Franklin House has two different dining areas – fine dining and a more casual tavern and bar – each with its own menu. The tavern does not take reservations, while they are suggested for fine dining. The fine dining area of the restaurant is spread over four separate rooms.
“The way it’s laid out, the building is almost divided down the middle with the tavern and bar on one side and fine dining on the other,” LeBoon explained.
There’s also outdoor seating, which LeBoon said has been popular this summer, and he anticipates it will continue to be popular into the fall. The upper level of the building serves as a venue for special events such as the seafood and prime rib buffet the first and third Thursdays of the month and wine and bourbon dinners, which are held monthly on a Wednesday evening.
A prime rib buffet laid out on the upper level of the Franklin House. (Provided photo)
“The seafood and prime rib buffet features lobster and Dungeness crabs. Both the seafood and prime rib buffet and the wine and bourbon dinners are special nights; I dedicate the entire night to these dinners,” LeBoon says.
He said the restaurant needed very little renovation. The one change that was made was to cut a corner off the bar so a doorway could be installed to make it more efficient for servers getting drink orders. Since the bar has historic significance, LeBoon said the piece that was removed was donated to Historic Schaefferstown Inc.
A beautifully and seasonally decorated front porch greets guests, courtesy of The Gilded Lily, a floral design and event décor business in Columbia.
A wide selection of brews is available on tap at the Franklin House. The historic bar can be seen in the background. (Provided photo)
He describes the menu as French-American – “a French influence, but eclectic menu.”
“When I came to Lebanon County, I wanted to have some fun with the menu and ingredients. I’m very much about locally sourced ingredients. Through my previous restaurants I have connections with farmers and growers in southern Lancaster and York counties, and I’m looking to partner with producers in Lebanon County,” LeBoon explained.
As evidence of his commitment to farm-to-table principles, he also owns an egg production operation, Booney Boon Farms, and a produce company known as Fresh Crops.
The Franklin House features seasonal menus; the fall menu rolled out Sept. 21. “I’ve become known for short ribs, crab cakes, prime rib and wagyu (beef), so those items will stay on the menu. But we’ll add fall flavors such as squash,” he said.
LeBoon says input and assistance from Goshert is invaluable. “I’ll get the kitchen going, and then Cory and the rest of the staff can take over. Having great people I can rely on in the kitchen allows me to go out into the dining room and greet guests. We’re community-based, but we also support our employees,” he said.
He said since the opening in June, The Franklin House has been well-received. “Customers from my previous restaurants have followed me here, but we’ve also seen a lot of guests from the local community. The local support has been great,” LeBoon said.
Hours are Monday and Tuesday 11:30 a.m. to 9 p.m.; Thursday through Saturday 11:30 a.m. to 9 p.m.; closed Sunday and Wednesday. Further information about The Franklin House, including menus and a link for reservations, is available at thefranklinhousetavern1746.com.
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Dining and Cooking