The Dutch Kitchen is part-diner (the original building) and part family-style restaurant decorated to the hilt with country crafts for sale.
The menu is a large one that ranges from bacon and eggs in the morning and hamburgers at lunch to such real local specialties as chicken and turkey pot pie (a kind of stew with big soft noodles), smoked pork chops, ham and cabbage casserole, and dessert of gooey-bottomed shoofly pie.
Turkey dinner is delicious, made from daily-roasted turkeys, a mild bread “filling” (the regional term for stuffing), and genuine mashed potatoes. “My ancestors were Pennsylvania Dutch,” said co-proprietor Jennifer Lekulic, explaining the presence of chow-chow, pickled vegetables, peppered cabbage, and serious apple butter on the menu.
Although seekers of regional food will want some excellent shoofly pie for dessert, extremists need to know about the “atomic banana split.” It is a heap of ice cream, syrup, bananas, and whipped cream, arranged vertically rather than horizontally: truly of atomic proportions.