The Foundry opens: Woodfire grill is the only one of its kind in PA

(Lebanon) — The Foundry will begin accepting reservations on May 12 for lunch and dinner. Occupying the third floor of the Farmer’s Market at 35 South 8th Street in the space vacated by Niko’s, The Foundry describes itself as a craft grillery, highlighting the handmade wood-fueled grill that imparts unique flavors to the food.

The Foundry has already opened to private clientele as a trial run or soft open, as they call it, before it opened to the public.

Foundry co-owner Eric Hoover reported that there are no other grills like this one in Pennsylvania and the nearest similar grills are located in Manhattan or Washington D.C. He estimates that there are only 20 such grills nationwide.

“We knew we needed a concept or something different, and it’s the grill,” said co-owner Vickie Hoover.

The grill sits prominently in an open kitchen at the entrance of the Foundry; cords of wood, its only fuel source, are stacked nearby.

“The grill is what sets us apart from other eating establishments in Pennsylvania,” said Eric Hoover. “We are looking to draw people from outside the community as well as people inside our community.”

The Grillworks Infierno 96, the model of grill, cost $ 46,775, according to a Grillworks representative. The American-made grill took 14 weeks to reach Lebanon and had to be raised by a crane into the third floor. The grill burns at temperatures close to 1000 degrees Fahrenheit.

The Foundry features a large dining room, a full service bar, the Steitz Room which can be rented for business meetings, and the Worrilow Room, a large space for receptions.

Head Chef Dwayne Spencer, a culinary veteran with more than 20 years of experience, appreciates his environment at the Foundry, from the open nature of the kitchen to the intense heat and power of the grill.

“I feel like the kitchen is my playground and with the open kitchen you’re going to get feedback from customers,” He said. “The grill demands your constant focus. It’s really a two person station.”

Certified sommelier and mixologist Alisha Bird will contribute several unique cocktails and her knowledge of wine to the Foundry.

“She’s awesome,” Vickie Hoover said. “In Lebanon county, [having a sommelier] is rare.”

Even though the restaurant is a fine-dining establishment, Eric Hoover wants to share the restaurant with as many different economic demographics as possible. To this end, there is no official dress code and a series of less expensive entrees like sandwiches and pizza are offered.

The owners are committed to producing all natural meals. Many restaurants, Eric Hoover, reports, inject principle ingredients with a saltwater solution to add flavor. This practice does not occur at the Foundry. The St. Boniface brined chicken and the spice crusted rib-eye have proven popular so far at the private events and are examples of meals that demonstrate the unique properties imparted by the grill.

Eric and Vickie Hoover also own the Country Fare Restaurant in Myerstown.

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This article comes to us through a partnership between Lebanon Daily News and WITF.