Diners at a new Hershey restaurant will find plenty of options from steaks and chops to boneless wings and fried burrata. The 1933 Restaurant & Tavern opens on April 17 at The Hotel Hershey’s former Harvest Restaurant. The restaurant’s name pays tribute to the year the hotel opened during Milton S.
Hershey’s “Great Building” campaign. The 5,500-square-foot former Harvest was renovated and features views of the Blue Mountain and a stained-glass ceiling. Hotel Banquet Manager Sarah Dingeldein said diners can pick between the casual tavern with a bar and televisions and the contemporary dining room with a steakhouse menu.
The restaurant features historical photos from 1933. The cocktail menu celebrates the end of Prohibition, which occurred the same year. As for the menu, it highlights some long-time favorites and dozens of new items.
“We did keep some of the items our locals wanted from the Harvest menu,” Dingeldein said, adding the Bavarian pretzel cheese board and she crab soup are staying. Executive Chef Bart Umidi said new signature menu items include a vegetarian spring bucatini, English meat pies made with braised beef in a pastry crust served with gravy and roasted carrots; and a mushroom infused 1933 Meatloaf. “We wanted to make sure it was inspired by one of the most common dishes of that era but we wanted to make sure when we were putting meatloaf on the menu that it was killer meatloaf,” Umidi said.
A dry-aged Duroc pork chop has a richness from the.
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