“I love old farmhouses,” says Geoff Class. The retired automotive executive also loves projects. A farmstead in the historic Weaverland Valley provided him with the best of both worlds.

Years ago, Geoff and his wife, Kathy, built what they thought would be their forever home in New Holland. “The more I lived there, the more I knew I didn’t want to grow old there,” he admits. “I did all the projects I could to stay busy.” Kathy, however, was as happy as can be living “in town.”

What Geoff really wanted was “ground in the Weaverland Valley.” The valley that stretches from Terre Hill to East Earl was first settled by brothers Jacob, Henry, George and John Weber in 1718. Five years later, a settlement along the Conestoga River attracted other newcomers. In 1733, the Weaverland congregation was organized. Today, the roads that wind through the valley are primarily bordered by farms. Plain families populate the area. The scenery prompts you to slow down and take it all in. As the saying goes, “it’s a different world” once you turn off busy routes 23 or 322.

Geoff was also looking for an old farmhouse to satisfy his wanderlust. “I grew up in old houses,” he explains. In 1989, he spied what he was looking for – a farmhouse that dates to 1799. “It was in horrible shape,” he recalls. Nevertheless, he convinced Kathy to take a look at it. She was horrified. “You had to walk out the front door and around the house to get to the basement laundry,” she explains. On top of that, the property was overgrown, and the barns and other outbuildings looked as if they were ready to fall down. Her response? “I said, ‘No way!’”

The farm eventually found a buyer. Years later, it was on the market, again. Once more, the Classes took a look and again passed on it. “Both owners had made a lot of improvements,” Geoff notes.

About eight years ago, the couple’s daughter, Rebecca Branle, who is a realtor (and co-owns Intercourse and Lititz Bikeworks with her husband, Mark), shared the news with her father that his favorite property was once again on the market. The Classes revisited the property and this time, Kathy said yes. With the sale, they also inherited four chickens, one rooster and a cat.

Geoff’s love affair with cars and Kathy dates back to the ‘70s. Both are from Doylestown, but because of their age difference, they did not know each other in high school. Years later, Geoff was home from service in Vietnam and Kathy was a secretary at Conroy Ford in Doylestown. “I’d walk by the showroom, see the salesmen, and think to myself, ‘That’s got to be the best job in town,’” Geoff recalls. Soon, he joined their ranks. Kathy helped him complete paperwork on his first day on the job. He soon asked her out and two years later, they were married.

By 1981, Fred Beans, who had bought Conroy, was looking to expand and discovered a dealership in New Holland was for sale. Geoff was offered a partnership opportunity, so the Classes moved to Lancaster County. New Holland Ford – worth the time, worth the drive – became a destination for car buyers. “We grew from 16 employees to more than 200,” he says. Dodge and Toyota also were added to the fold. In January 2016, Geoff retired. He says he found the perfect buyer in Geoff Penske. “I still stop in a couple times a year,” he notes. “Plus, I get all my vehicles serviced there.”

Of course, Geoff has had plenty to keep him busy thanks to the many projects he carried out over the last seven years. His to-do list included building a garage and creating an outdoor living area at the rear of the house that provides a view of woodland and the Conestoga River. Barns and outbuildings were restored, one of which serves as Geoff’s man cave.

A pool complex is a favorite gathering place for the family that also includes the Class’ other daughter, Tracy Welsh and her husband, as well as seven grandchildren.

New landscaping and hardscaping beautifully frame the house, which was fully repointed. “I worked with Mel Weaver of Weaver Construction on a lot of the projects,” Geoff explains. Mel was familiar with the property, as he grew up two farms away.

The interior of the house was also updated and remodeled. “These old houses never have closets,” Geoff notes. A major project entailed the creation of a master suite that encompasses most of the second floor in the addition that dates to the 1830s.

While the kitchen had been updated in the early 90s, it was looking dated, plus the lack of storage was an issue. In search of ideas, the Classes reached out to Jim Martin of Jim Martin Design for his perspective.

Jim, who studied cabinetmaking at Lancaster County Career & Technology Center, worked for an uncle’s construction company for a time and was an installer for Quality Custom Cabinets for 11 years. Always interested in the design aspect of cabinetry, he moved into sales in 2001. Wanting the flexibility to work with other companies and manage projects from start to finish motivated him to launch his own design/build company six years ago. “We’re small – it’s just me and my son,” he notes, “but our focus is on the quality of the experience versus quantity.”

Designing kitchens for period homes can be challenging, he acknowledges. Owners are often convinced that they must stay within the bounds of the period in which their home was built and downplay the conveniences of modern-day living. In Jim’s estimation, both can be addressed and in doing so, a “timeless” design can be achieved. “In this case, we wanted to preserve the character of 1799, but acknowledge that it’s the 21st century,” he explains.

The 1700s are reflected in the Pennsylvania German corner columns that define the island. The brilliant blue color that paints the island’s base serves as a nod to Williamsburg. Quarter-sawn white oak and reclaimed wood add to the period look, as does the farmhouse sink and polished nickel plumbing fixtures and drawer pulls. The deep windows provide an instant link to the 18th century.

Cabinetry – raised panel and flushed recessed – from New Holland-based Premier Custom Built Cabinetry serves as a bridge between period and modern design. The company’s Stanford line, which takes its inspiration from Beaux Arts styling, is a combination of classic lines and modernist elements, making it suitable for traditional, transitional and even contemporary spaces. Counters topped with leathered granite and quartzite also lend themselves to the old/new look Jim aimed to create.

The final element, modern conveniences, is reflected in the generous amount of storage that is made available via the island, cabinets and pantry. Paneled appliances provide a seamless look throughout the kitchen.

The kitchen has become a favorite place for the Class’ grandchildren to hang out. “They just love to sit around the island,” Kathy says, explaining that she purposely asked that it be oversized in order to accommodate everyone. In fact, the farm has become family-central, as it’s the go-to destination for holiday gatherings and family milestones such as birthdays and other celebrations.

Phase 2 of the project created a spacious mudroom/laundry/powder room. Prior to the remodel, it was simply a small laundry that had a shower stall in it. Post-remodel, Kathy says it’s “so much more practical and useful.”

“This place is good for the soul,” Geoff says. “I just love the setting.”

Ever since it was named “America’s Coolest Small Town” in 2013, Lititz has become a fixture on “Best” lists that extoll any number of small-town virtues. Now, thanks to an explosion of new eateries and food/beverage purveyors, Lititz is positioning itself to conquer food-related surveys.

I don’t know if it’s an urban legend or a true story, but 40-something years ago, a limo was seen cruising the streets of Lititz. Its passenger, a relatively new singer named Elton John, would roll down the window and stop pedestrians to ask for directions to Clair Bros. Those he questioned had no idea what he was talking about.

Today, the opposite would be true. Rock Lititz – a collaboration of 30+ live-event specialists, plus businesses devoted to food and fitness – is developing into a community all its own. It’s not only contributing to Lititz’s economy, but it’s stimulating new business start-ups.

Other new ventures are also having an impact on Lititz. The iconic Wilbur Chocolate building is the county’s newest example of adaptive reuse. The former factory building will be home to a Hilton Tapestry Collection hotel and a restaurant, condominiums and a food hall-style marketplace that will host six vendors. The Wilbur project is being developed by Oak Tree Development Group.

The Lititz Shirt Factory is another example of adaptive reuse. The 100+ year-old warehouse that Lititz native and New York television newsman Jim Hoffer is developing will feature craft beer, live entertainment, art events and more. He is working with the TONO Group on the project that got underway in the spring.

The Warwick to Ephrata Rail-Trail, as well as other green spaces, are attracting hiking and biking enthusiasts. “More bike racks are coming,” says Holly DeKarske, the executive director of Venture Lititz, referring to the town’s effort to make itself bike-friendly.

“Between the restaurants, beverage destinations, food-related shops and our festivals, Lititz is definitely becoming a foodie town,” says Holly. “Lititz is already a destination, and food represents one more piece of the puzzle” that will take it to another level. “It’s exciting what’s taking place here,” she says.

Lititz’s line-up of festivals is also becoming very food-oriented. “People really look forward to exploring what the 25 food trucks that are part of Lititz Fire & Ice have to offer,” Holly relates of the February event. “And, the chili cook-off becomes the ‘hottest’ ticket in town during the festival.”

The Taste of Lititz event, which is held in June, is always a sellout. Ditto for the Lititz Craft Beer Fest, which takes place this month and sold out in a mere 90 minutes when tickets became available in early summer.

The Lititz Pretzel Fest, held in May, treats ticket holders to pretzel creations that deliver sweet, savory, spicy and surprising taste sensations. The Mela Indian American Fusion Community Festival, held in June, provides a great way for attendees to experience all aspects of Indian culture.

Of course, the main event continues to be the Lititz Chocolate Walk. This year’s date is October 12, which prompts the pre-Halloween event to be referred to as “Trick or Treat for adults.” This year, 25 locations throughout the downtown area will be hosting chefs, chocolatiers, bakers and candy makers who will share tastes of their creations with ticket holders. Ice cream shops will also be participating. The Wilbur Hotel, which is slated to open October 1, will be one of the stops for the 18th annual tour, proceeds from which have helped to raise more than $400,000 for area nonprofit organizations since its inception. There are only 2,000 tickets available and, if history is any indication, it will be a sell-out. (For details, visit lititzchocolatewalk.com.)

History of the culinary kind also lures visitors to Lititz. It begins with the Moravians, who settled the area in search of religious freedom. One tradition they brought from what is now the Czech Republic is the sweet treat known as the Moravian Sugar Cake. The yeast-raised cake, in which butter, sugar and cinnamon pool in its “dimpled” crust, was primarily a treat associated with Easter. Today, the cake is enjoyed in Moravian communities throughout the year. A post on Trip Advisor proclaimed Zig’s Bakery & Café’s version to be “melt in your mouth yumminess!”

Speaking of Moravians, it seems Lititz’s beer tradition started when church officials encouraged the malting of grain for brewing purposes in the hopes that it would discourage the townspeople’s increasing fondness for distilled liquor. Homage to beer is paid at the Bull’s Head Pub, Appalachian Brewing Company and Fetish Brewing Company.

The distilling tradition is also alive and well, as Stoll & Wolfe Distillery, which makes its home in a 19th century grain mill, recalls Lancaster’s role in this country’s distilling industry that dates to the mid-1700s.

Lititz also introduced America to that favorite snack food, pretzels. Julius Sturgis is regarded as America’s oldest commercial pretzel bakery, as it dates to 1861. Sturgis pretzels even fortified Civil War soldiers. Take the tour – it’s interesting and tasty!

Last, but not least, are the beloved Wilbur Buds, which made their debut in 1894. Available in milk and semisweet chocolate, they can be purchased at the Wilbur Chocolate Candy Store that sits opposite of the former factory on North Broad Street.

What follows is a sampling of restaurants, food/beverage purveyors and other enterprises that are contributing to Lititz’s growing reputation as a foodie town.

Adaptive Reuse

Market at The Wilbur

According to Forbes, “Food halls are the new food trucks.” For the past five years, food halls have been the hottest culinary concept in the country. By year’s end, cities such as Washington, D.C., Chicago and Denver will each have a dozen food halls across their cityscapes. Many are located in buildings that having been languishing, their purpose relegated to the past. Food halls, which are comprised of a variety of food and beverage purveyors, provide a fun and casual way for families and groups to dine out and select what appeals to each person. They also provide the ultimate in take-out.

Lititz’s version, which will make its home in the former Wilbur Chocolate factory building, will host six businesses including Rooster Street Butcher & Deli, Whiff Roasters, Waltz Vineyards, Oola Acai Bowls & Smoothies, Presto Pasta and Zig’s Bakery. It is slated to open late summer/early fall.

The Lititz Shirt Factory

One day, Lititz native and New York television newsman Jim Hoffer was riding his bike around Lititz when he spied a sad-looking brick warehouse along Juniper Lane. Visions of what the 100+ year-old building could look like popped into his head. He vowed to learn all he could about the building and ultimately reached out to the owner and negotiated a sale.

Hoffer’s plans for the building are community-oriented. He sees it as a place that can bring people together – over a beer (Collusion Tap Works of York has signed on), through art, music and yoga and, most importantly, through conversation. In his estimation, the possibilities are endless. It anticipates opening next year.

Appalachian Brewing Company

Another example of adaptive reuse, Appalachian Brewing Company’s Lititz location makes its home in a former paper-box factory. It was also the first home of Clair Bros. ABC’s line-up of beer, soda and spirits sets the stage for an extensive menu. 55 N. Water St. Abcbrew.com.

Eat & Drink

Rooster Street Restaurant & Taproom

Kristina and Tony Page’s Rooster Street enterprise is on the grow once again. Ahead of expansion to the Market at The Wilbur, they have transformed the Cedar Street location into a full-fledged restaurant that now offers brews from Spring House (BYOB is also invited). New to the location is outdoor dining. Never fear, the Cedar Street address will continue to be home base for butchering, smoking, food prep and classes. As always, their credo remains “no hormones, no antibiotics, pasture raised and humanely raised.” 11 S. Cedar St. Rooserst.com.

Bull’s Head Public House

Modeled after a traditional English pub, the Bull’s Head is known for its selection of craft brews and pub fare. Its accolades include Best Beer Bar in Pennsylvania (craftbeer.com) and Best Beer Bar in the U.S. (USA Today’s Readers’ Choice survey). 14 E. Main St. Atthesutter.com.

The Sutter

Owner David Stoudt completely revamped the restaurant and cocktail lounge, delivering a modern look via a new color scheme, furnishings and artwork. The cocktail lounge echoes the look and vibe of the dining room. 14 E. Main St. Atthesutter.com.

Owl’s Nest Restaurant & Sippery

Located in Warwick Woodlands (a Moravian Manor community), the restaurant makes its home in the Oaks Campus Center/Woods Apartments building. Open since early June, it specializes in farm-to-table fare as well as treats from the sea. Currently open only for dinner, plans are on the agenda to add breakfast and lunch service. The restaurant is open to the public; however, because it holds a club license, only residents and their guests can be served alcoholic beverages. 600 W. 6th St. Warwickwoodlands.org.

A Tea Affair

If you’re in search of a novel way to celebrate a birthday, fête a bride or mother-to-be, or simply treat yourself to lunch, think tea. Open since 2010, A Tea Affair boasts a lovely tea room where you can revel in sweets, savories and tea. Wear hats and gloves and party like a royal! Tea lovers will also appreciate the shop’s wide selection of loose teas and other items. 8 Sturgis Lane (tea room) and 34 E. Main St. (boutique). Ateaaffairlititz.com.

Chilangos Authentic Mexican Restaurant

Open since 2016, the eatery features an extensive all-things Mexico menu that includes tacos, tamales, tortillas, burritos, fajitas, quesadillas and more. It’s owned and operated by the mother-son team of Leticia Martinez and Erik Suarez. Photographer Jordan Bush stopped by for Summer Tacos Night, which was held July 26 with a start time of 10 p.m. The place was packed! 56 N. Broad St. Chilangosinlititz.com.

Tomato Pie Café

This charming café’s namesake dish is an original from co-owner Karen Fisher’s family. Seasoned red tomatoes are baked in a flaky pie crust and covered with a rich cheese topping. Just reading the menu makes you feel healthier! The café boasts a barista team, with coffee supplied by Passenger Coffee Roaster. 23 N. Broad St. Tomatopiecafe.net.

Sweets & Treats

Sugar Whipped Bakery

Owner Stephanie Samuel hails from a family of home bakers. When she decided to become a stay-at-home mom, she began baking treats for friends as a way to contribute to her family’s income. The positive response prompted her to become the proprietor of a food truck. Her next step was to open a small shop in Lititz. When she outgrew that location, she moved across Main Street. All-natural ingredients, gluten-free and vegan define the selection of cupcakes, cake pops, whoopie pies, gourmet marshmallows and more. 77 E. Main St. Sugarwhippedbakery.com.

Greco’s Italian Ices & Homemade Ice Cream

Owner Mike Greger uses the freshest and finest of ingredients to make his ice cream, gelato and Italian ices. The flavors cover the spectrum and range from the tried-and-true to what might best be described as adventurous. Sundaes, shakes, splits, floats, etc., are also on the menu. 9 E. Kleine Lane. Find them on Facebook for the day’s flavors.

Wilbur Chocolate Store

Located across Broad Street from the former factory building, the store is the ultimate destination for chocolate lovers. The company’s iconic Wilbur Buds are joined by such delectables as Lititz Sweet & Salty Bark (milk chocolate, Peter’s caramel and pieces of Tom Sturgis pretzels), chocolate-covered cherry cordials, triple-coated almonds and, for coffee lovers, Cocoa Breeze Blend. Lots of yummy items will be in stock for the Halloween season. 45 N. Broad St. Wilburbuds.com.

Dosie Dough

Just the name makes you smile. Rarely do you drive by and not find the patio filled with people starting their day, enjoying lunch or taking a mid-afternoon break. It truly is the heartbeat of the community. Launched by Marsha Baron in 1988 as a market stand in Shillington, Berks County, it continues to specialize in European-style bread and scrumptious baked goods. Located in Lititz since 1996, it also offers signature coffee blends, artisan sandwiches, salads and more. 45 S. Broad St. Dosiedough.com.

Julius Sturgis Pretzel Bakery

Visitors can tour the original bakery, take a hands-on lesson in pretzel twisting and watch the pros in action. An on-site store supplies all your pretzel needs. History abounds here! The house in which Sturgis lived and worked dates to 1784 and is listed on the National Register of Historic Places. And, yes, the company continues to be led by members of the Sturgis family. 219 E. Main St. Juliussturgis.com.

Home Entertainment

Zest!

Sharon and Jim Landis’ culinary universe is about to expand once again when they take over a neighboring building and transform it into a spice shop. Zest! continues to be the destination to find gourmet gadgets, tools, specialty foods, cocktail accessories and fine linens, all of which are personally selected by the couple during their travels. Who knew there were so many flavors of salt! Zest! also operates a cooking school at the nearby Brighton Village Shoppes. 30 E. Main St. Zestchef.com.

Savory Gourmet

If you’re looking for the exotic – alligator, python, wild boar, ostrich, yak, etc. – Savory Gourmet is the place to go. Now owned by Missy and Bill McMahon, who were long-time customers of the store, the selection of products also includes gourmet cheese and specialty food. After-hours tastings can be arranged for groups of 4-10. 53 N. Broad St. Savorygourmetlititz.com.

Waltz Vineyards Estate Winery

Jan and Kimberly Waltz launched their hand-crafted wine in a garage on their sixth-generation Manheim-area farm in 2000. Since then, they’ve added a European-style tasting room at the winery, as well as tasting rooms in Lititz and Intercourse. Their portfolio of European-style wines is created using select, hand-picked grapes, modern wine-making technology from Italy, and oak barrels sourced in France. Their Lititz location will be making the move to the Market at The Wilbur. Waltzvineyards.com.

Olio Olive Oils & Balsamics

Open since 2012, the shop is a family affair that includes founder Joe Desimone, his wife, Judy, and their son, Pete. All vinegars are sourced in Modena, Italy, while the olive oil is representative of numerous countries. The selection also includes honey, specialty oils/vinegars, gourmet peanut butter, as well as pasta, salts, flavored sugars, seasonings and more. 41 S. Broad St. Oliooliveoil.com.

Stoll & Wolfe Distillery

Dick Stoll, who was trained by C. Everett Beam, once served as the master distiller at the legendary Michter’s in Lebanon County. Erik Wolfe was a marketing executive in New York who ventured into the restaurant industry. Curiosity prompted him to research the legacy of Bomberger’s Distillery. Now, they are creating their own award-winning rye whiskeys and whiskey/bourbon blends in Lititz. 35 N. Cedar St. Stollandwolfe.com.

To Market

Venture Lititz’s Holly DeKarske counts the Lititz Farmers Market as an integral part of the town’s food attractions, noting that despite two moves, changes in hours and crazy weather, it is thriving in Lititz Springs Park. “The market has succeeded because of its dedicated vendors – they’re fully committed,” she notes. She adds that the market has become so popular that regular shoppers view it as an evening out. “They first head to the food truck for dinner and then shop. There’s music and family activities, too.” The market also attracts pop-up vendors and is a regular stop for Olivia’s Flower Truck.

Open Thursdays through October 17. Hours: 4:30-8 p.m., with closing time moving to 7:30 p.m. after Labor Day. Hours will resume in the spring. For details, visit lititzfarmersmarket.com or Facebook.

Opening a restaurant is not for the faint of heart. The Funk brothers can attest to that, as their latest venture, Per Diem, which is located at Hotel Rock Lititz, recently passed the six-month mark. “We’ve spent that time getting our feet under us,” says Josh Funk. Now, with the staff established and positive feedback coming from guests, he feels it’s time to get those feet moving!

Terrifying, fun, challenging. Those are words Josh uses to describe the thrill ride he and his brother, Jake, have been on since they purchased their first restaurant six years ago. While they have each other’s backs, they also credit Lancaster for their on-going success. Annie Bailey’s Irish Public House continues to be a hallmark of the downtown Lancaster dining scene, while Per Diem in Lititz is attracting foodies who like dinner with a side of rock ‘n’ roll. “The Lititz community has really come out to support us,” Josh says.

It’s a Family Affair

Anyone who frequents the eateries in downtown Lancaster knows who the Funk brothers are. They’ve owned the legendary Annie Bailey’s Public House since 2013. But, long before that, they were an inseparable twosome. The brothers grew up in a farmhouse off Koser Road that was surrounded by other farms. “Probably where Stonehenge now stands,” Josh says, pinpointing the location.

The two shared a passion for wrestling, thanks to their father, who was a coach at McCaskey for 18 years. The basement of their home was even outfitted with reconditioned wrestling mats. The boys stenciled them with the legend, TFB, which, of course, stood for The Funk Brothers.

When they weren’t wrestling, the Funk brothers were looking for ways to earn money. Their resumés include cutting lawns, harvesting tobacco, painting warehouses and the list goes on. “We were Township boys, but we were blue-collar,” Jake explained to Michael Upton, who profiled the brothers for this magazine in 2014. “If we really wanted it, we had to pay for it,” Josh added. “Those years of working hard and having our own money got us to where we are today.”

Their first introduction to the restaurant industry came courtesy of Susie Armstrong, who owns O’Halloran’s Irish Pub & Eatery and gave Josh and Jake jobs there when they were high school students. Their step-mother, who was legendary for her Sunday dinners and parties, also influenced the brothers. It turned out the restaurant industry was “who we were without us knowing it,” Josh remarks.

Be True to Your School

Two years separate the brothers in age. Josh was the first to attend college. His mother, who is a nurse, influenced his direction in life, as he started college at Penn State wanting to become a doctor. He soon realized medicine wasn’t for him. An introductory hospitality course put him on a new path. He became a Hotel, Restaurant and Institutional Management major. He also discovered he was a numbers man. As Robert Irvine always decrees on Restaurant

Impossible, if you don’t know the numbers – how much is coming in and how much is going out – you will not succeed. Josh enjoys the challenge of making the numbers work and says, “Just when you think you have it figured out, the bullseye moves!” His gift of gab – “I can talk nonstop!” he laughs – also made a front-of-the-house position his destiny.

Two years later, Jake followed in his brother’s footsteps and headed for Penn State. He, too, majored in Hotel, Restaurant and Institutional Management. Jake’s personality drew him to the back of the house. While he’s not a classically trained chef, Jake knows his way around a kitchen. His strengths lie in leading the staff during crunch time, being a stickler for food safety, and helping to develop menus that reflect the trends that guests see on television, online and in magazines. Both are people persons but with different approaches.

Breaking Up Is Hard To Do

After graduating, the brothers went their separate ways for the first time in their lives. Josh headed for Washington, D.C., where he eventually became the evening manager at the National Press Club, which is regarded as the epicenter for journalists and communications professionals. It boasts more than 3,500 members and each year hosts 250,000 visitors and 2,000 events. “I loved D.C.,” he says.

Jake, meanwhile, landed in Chicago, where he went to work for the Pappas Restaurant Group. A promotion took him to Atlanta. “It wasn’t anything for him to oversee 240 employees,” Josh notes. While bigger things loomed for them in their respective careers, they dreamed of combining forces to operate their own restaurant.

Happy Together

When the owners of Annie Bailey’s decided to pursue other ventures after operating the Irish pub for seven years, Josh and Jake saw it as an opportunity that would allow them to return home and become part of downtown Lancaster’s revitalization efforts. In 2013, Annie Bailey’s became the flagship of TFB Restaurants & Co. “We look at Annie Bailey’s as being our first baby,” Josh says of the cornerstone of what might be defined as Lancaster’s “restaurant row” that stretches along the first block of East King Street.

Groovy Gravie

Annie Bailey’s launched other opportunities, including catering and consulting. Enter Shaun Clair of Clair Global, one of the 30 companies that supports all facets of the live-event industry through Rock Lititz, the 96-acre, state-of-the-art facility that is located on the northern edge of Lititz. In developing Rock Lititz, it became evident that providing clients with a dining venue on campus would be a critical component of the amenities that would be offered. The fact that Shaun and Josh were fraternity brothers at Penn State provided a natural connection. “I think they approached me because of my Press Club experience,” he explains. “They knew I wouldn’t be starstruck by high-profile clients.” The collaboration began with him acting as a consultant for the design of a kitchen.

Before he knew it, the idea of a cafeteria-style eatery materialized. Called Gravie Kitchen + Commons, it was perceived as a casual place where clients and visitors could “eat, meet, caffeinate and concentrate.” The menu features a revolving selection of lunch items, as well as weekly features such as Taco Tuesday and Smashburger Friday. Hours are 11 a.m.-2 p.m., Monday-Friday.

TFB Catering was also called upon to provide food to the studios when they are in use, as well as for private events clients could host. “It was a whirlwind two years,” Josh states.

Grand Hotel

Another amenity that was on the drawing board was a hotel. Open since last November, Hotel Rock Lititz features 139 guest rooms, including two luxury penthouse suites with private elevator access. The property is owned by ARC One Lititz Partners, LP; it is operated by As One Management. The hotel’s connection to the live-event touring industry is carried out through the decor in both the guest and common areas.

TFB seamlessly made the transition as the management team for the restaurant that would be part of the hotel. They were also charged with providing guests with room service. TFB also provides the catering for weddings and other special events that take place at the hotel.

In designing the restaurant, Josh and Jake wanted to deviate somewhat from the rock ‘n’ roll vibe and, in a way, pay homage to their own roots. “Urban farmhouse with a touch of elegance,” is the way Josh describes their vision.

They worked with interior designers Stephanie Kicera, who was involved in other aspects of Rock Lititz, and Julie Miskelley to achieve the look the Funks envisioned. The white-and-black color scheme comes alive with greenery (via plants and a unique moss/succulent wall) and copper tones that define the lighting fixtures and bar.

Another nod to “green” is seen through the custom, live-edge black walnut table tops that were crafted by local craftsmen James Michaud and Dwayne Chenney. The style of the chairs is reminiscent of the iconic furnishings that once defined Lancaster County farmhouse kitchens. The white finish delivers a modern update.

The compressed hardwood floor is an Armstrong prototype. “It was used here for the first time anywhere,” Josh points out, adding, “We worked with a lot of local vendors and craftspeople.” While the overall design echoes Lancaster County, there is a subtle hint of rock ‘n’ roll. “I needed some art for a wall, and someone showed me a box of profit and loss statements from concerts,” Josh explains. “We framed them and hung them on the wall. They’re perfect!”

The Funks are thrilled with the results. The restaurant exudes a sense of hominess with an edge. “It was a collaborative effort,” Josh says. “Stephanie and Julie are very talented; plus, they really listened to what we had to say.”

The Name Game

Arriving at a name for a restaurant can be daunting. You have just one chance to make an impression and create a buzz. A name has to convey what the restaurant embodies in just a few words. Josh arrived at the word Coda, which, in music, is an independent passage at the end of a composition that’s intended to bring the piece to a satisfying close. Sort of the way dessert or a brandy makes you feel at the conclusion of dinner. He shared it with Troy Clair, who wasn’t crazy about the name. It seemed CODA is Rock Lititz’s major competition in Europe. Scratch Coda.

Other people offered suggestions. Focus groups were even held. TAIT’s Adam Davis sat with roadies to gain insight on what they perceived to be a thoughtful name. “Someone said, ‘I know what it should be – per diem,’” Josh recalls. Per diem, of course, refers to a roadie’s daily allowance for living expenses. “Adam’s eyes lit up,” Josh continues. “It was definitely the right choice for a name.”

Support Your Local …

With the décor inspired by Lancaster’s iconic farmhouses, it only made sense that the menu would celebrate the farm-to-table movement. From the beginning, the Funks were anxious to utilize the talents and products of Lititz-area farmers, as well as food and beverage purveyors. They include Rooster Street Butcher, The Field’s Edge Research Farm, Caputo Brothers Creamery, Barr’s Farm Produce, Meck’s Produce, Brogue Hydroponics, Shenk’s Poultry, Olio Olive Oils & Balsamics, Fox Meadows Creamery and Stoll & Wolfe Distillery. “As we grow, we hope to add more to the roster,” Josh explains.

Josh is excited about his team in the kitchen that is led by Executive Chef Anastasio Santos. Complementing him is Executive Sous Chef Brent Eckert, who joined the staff over the summer, and Pastry Chef Lydia Thompson, whose trademark cookie sandwich and pizza dough are garnering rave reviews. “The kitchen is gelling,” he remarks. “We have a great staff of amazing people. They are committed and love what they do. Interesting dishes are being created.”

While summer menus featured seafood and fresh flavors from area farms, the fall and winter menus will emphasize heartier fare. Attention is also being paid to those who lead gluten-free, vegan, vegetarian and keto lifestyles. “People are looking for healthy alternatives in restaurants,” Josh explains. “Their needs can’t be treated as after-thoughts on a menu. You don’t want anyone to feel excluded.” Both Gravie and Per Diem take that sentiment into consideration and provide guests with options that fit their needs. “Guests love our vegan burger and Brussels sprouts,” he notes.

Welcome to the Future

The Funks are excited by what the future holds. They’ve been steadily introducing new elements that have been well received. The Sunday Brunch features the Bloody Mary bar. Happy Hour (4-6 p.m., Monday-Friday) is popular with locals and guests alike. The Friday Night Music Series presents everything from Americana to jazz.

Over the summer, they partnered with Penn Stone to have pizza parties on the patio and hope to soon have their own wood-fired oven on the premises. Josh would also like to see Per Diem host a bona fide farm-to-table dinner on an annual basis. “We have so many ideas,” he says. “It’s hard not to get ahead of ourselves.”

The fall menu will make its debut next month. Fall will also signal the return of the bar’s Smoky Old Fashioned (its popularity made Per Diem the No. 1 seller of Jameson Black Barrel whiskey in the state last year). New wine selections are also in the forecast. And, Josh is excited that Per Diem will be featured in an upcoming issue of the Washingtonian magazine.

Per Diem is located at Hotel Rock Lititz. Sunday Brunch is available 7:30 a.m.-2 p.m. Breakfast is served Monday-Saturday, 7-10:30 a.m. Dinner hours are daily, 4-10 p.m. The bar is open Sunday-Thursday, 4-11 p.m., and Friday and Saturday, 4 p.m.-12 a.m. 50 Rock Lititz Blvd. Call 717-500-3436 or visit perdiemlititz.com.