Mason Dixon Distillery stands apart from traditional pub dining

• By Phantom Diner

You’ve likely tried dining at, or at least are familiar with, one or more of the many craft-beer breweries in Central Pennsylvania, yeah?

Well, have you tried dining at any of the many craft distilleries?

If not, allow me to recommend one I recently visited with some friends, at which, I must say, I had a very good time.

The Mason Dixon Distillery is in a restored century-old furniture factory building in Gettysburg, not far from the town square or, more precisely, the town circle.

The distillery is the product of a father-son team, George and Yianni Barakos, with lots of restaurant experience, and it’s won a bunch of awards for its small-batch vodka, rum and corn whiskey since opening in 2016.

It also offers casual, reasonably-priced pub-like dining, the kind of fare in the kind of atmosphere you’ll find in many breweries.

But there are differences. And I mean apart from the main draw here being spirits instead of suds, although beer lovers will be happy to know the distillery also offers a wide variety of craft beers, bottled and on tap. There is also a selection of ciders and a small selection of wines.

Plus, the food at this distillery is good, whereas the food at many breweries is just, well, filling.

And 0ne of the more pleasant difference at Mason Dixon is no big-screen TVs. As a result, the large, open dining room and bar area was filled with people talking to each other and, during my visit, some not-to-loud piped-in oldies music. It was relaxing.

Décor is what you might expect. A sparse, industrial look with exposed brick, wood beams, high wooden tables and chairs, a good-sized bar, overhead lighting, all accented with strung-across-the-room small white lights.

Service was especially friendly and helpful, if not always prompt or well-paced. The place can get busy. But then I was in no hurry.

We started our visit with a cocktail, in my case, a $10 “Old Fashioned #2:” translucent corn whiskey made from locally-grown corn and including some almond syrup, a candied cherry and orange bitters. Simply delicious. Smallish, and to be sipped, which is a good thing since this corn whiskey has a kick.

Other specialty cocktails include a “House Dirty,” house-made vodka in a dirty martini with a bleu cheese olive; and a “Dark & Stormier” made with house rum, molasses and ginger beer.

Food is varied and, as mentioned, better than the norm in such venues.

Appetizers and things “for sharing” include tortilla chips with charred tomato salsa, deviled eggs, poutine (with short ribs and house-made gravy), hush puppies with shrimp, sausage and a house remoulade for dipping, and fried Brussel sprouts served in a skillet and topped with dried fruit, nuts and a honey/lemon drizzle.

In other words, lots of yummy stuff that goes great with booze of any kind.

Our table of four shared an $11 serving of the sprouts (toppings change) of which there were plenty.

There also are skewers with chicken, pork or shrimp which can be ordered separately or as add-ons to salads. Salads, at $9, include a Greek salad, a beet salad, a strawberry pecan salad and a Caesar salad. I shared a Caesar with another diner, which was large enough for two: very fresh greens, a “truffle Caesar dressing,” cheese and croutons (but, sadly, no anchovies).

The changing menu also offers sandwiches, some entrees and seasonal specials. There was even a Caribbean barbacoa bowl of pork over jasmine rice with peppers, scallions, onions and cilantro.

A big hit at our table was “Mac & Cheese a la Minute,” which, for you non-Francophiles, means mac & cheese that hasn’t been sitting around all day but was just made and served at once.

These little crocks of pasta shells with melted Cheddar and American cheese, onion and garlic (at just $8 a-pop) quickly were praised and more quickly devoured.

Among sandwiches offered during our visit was a $12 Vietnamese-style Bahn Mi, whiskey-glazed pork belly on a baguette with pickled radish, carrots and a spicy sriracha aioli sauce, and a rib eye steak tips sandwich with brown gravy, a red wine reduction and a delicious horseradish cream topping.

I had the latter ($19). A large portion, very good, with tender beef and a tasty topping.

There was dessert, including vanilla crème brulee and three-berry sponge cake.

But there also is house-made brandy. If you’re not driving, a short pear brandy is a nice way to end such a meal.

Mason Dixon also serves Sunday brunch with offerings such as short rib eggs Benedict, biscuits and gravy, breakfast burrito and pastrami hash with over easy eggs.

It’s casual, fun, locally-sourced food and drink in an interesting place for not a lot of money. What’s not to like?

 

MASON DIXON DISTILLERY

331 E. Water St., Gettysburg

Open for lunch and dinner Wednesday through Saturday and for Sunday brunch.

Takes major cards; on-site parking; offers tours; reservations are a good idea at 717-398-3385.