As a third-generation owner, this restaurant has been part of my life for as long as I can remember. I first started helping out back when I was in fifth grade, learning the ropes step by step. I started out front, getting to know our customers, before discovering my niche, in the back of house, thriving in the kind of organized chaos that only a select few crazy people enjoy.

In high school, I balanced my time between business classes, working at the restaurant, and playing lots of soccer, and eventually continued my education at the PA Culinary Institute at YTI, where I studied Culinary Arts and Restaurant Management, graduating in 2009. During my time there, I worked in a variety of industry settings, but I always found myself drawn to high-volume comfort meals, the kind that warm the soul. I love taking the classics people know and giving them that little boost.

After graduating and a few years later, I returned to YTI—this time as an instructor in culinary, pastry, and restaurant management. Not long after, my then-husband and I purchased the family restaurant from my mother and uncle, who were the second-generation owners for many years until their retirement in September 2021, and we took a few months to upgrade some items. We officially reopened on January 29th, 2022, a date that’s extra special because it’s also my daughter Faith's birthday.

Much has changed since then, but one thing has stayed constant: my love for the industry, my employees, and the people I've met over the years here. Even running the business on my own now, I’m able to keep things going strong thanks to my team beside me. Many of them I have worked with since teenage years, and we grew up to become mothers together. My goal every day is to create an environment that’s warm, welcoming, and full of the kind of service that makes you feel like family.  Inside the restaurant, you’ll find a blend of religious and farmhouse decor, hoping to bring the best energy and feel-good environment to my patrons. 

Recently, I’ve brought back something that means a lot to me: our homemade ice cream. With the help of my brand new, extra-large Emery Thompson batch freezer (the biggest one they make!!!), I can now make 44 quarts at a time, saving me from taking time out of my hectic schedule to make batches of ice cream daily. You’ll find plenty of the classic favorites you remember, along with new flavors I can’t wait for you to try.