On a recent road trip through rural Pennsylvania, we had the pleasure of dining at famed Bedford, PA restaurant, Horn O Plenty– a thoughtful farm-to-table “frestaurant” whose community-driven mission and historic aesthetic make it a lovely addition to any foodie-traveler’s Bucket List.
Horn O Plenty was founded by chef and 4th generation farmer Mandisa Horn, who brings regional, Appalachian-inspired cuisine to life in a historic 1730’s log and stone cabin built by William Todd, an ancestor of Mary Todd Lincoln.
The menu here revolves around seasonal ingredients harvested from the family farm as well as other area farms, informed by a carefully-curated collection of dried, canned, and fermented ingredients that preserve each season’s unique bounty.
This allows the kitchen to create a standout menu of seasonal, global-inspired dishes informed by Appalachian cuisine. So, you’ll see worldly brunch items like stuffed french toast, eggs benedict, charcuterie and hummus plates, and sides of house-fermented kimchi alongside classic Appalachian staples like bread pudding and pulled pork sandwiches (with creamy slaw and house-made sourdough bread).
It’s a lovely concept, and one that’s intuitive in its appeal– but the warm execution, fastidious “made-from-scratch, grown by us” ethos, and friendly service make this charming family-style restaurant worth seeking out again and again. Add it to your food Bucket List, if only for the sourdough cookies alone!
The kitchen staff cook meals over a family-built wood-fired oven that famously turns out what are fast becoming some of the most sought-out sourdough pizzas on the Eastern seaboard, among other delightful farm-to-table dishes.
They make the sauce, for example, from herbs, spices, and vegetables grown and canned throughout the season; they make the cheese in-house or select it from local cheese artisans; and they make the dough fresh daily using a sourdough base that maximizes the “functional nutrition” of the dish. (You get the idea. They know what they’re doing!)
As a result, Horn O Plenty has become a sought-after place to stop if you’re driving towards Pittsburgh or the Midwest from several of the major mid-Atlantic cities like Washington DC, Baltimore, or Richmond. But, it’s also increasingly worth the detour in it’s own right, as the restaurant is piloting the kind of site-specific, farm-to-table cuisine that most modern American diners appreciate the most these days: seasonal food with a strong sense of place, identity, and culture.
In addition to the quaint cabin interior, Horn O Plenty has a beautiful outdoor pavilion that is both shaded and convivial, overlooking a charming “yardin” next to some additional open-air outdoor seating. When the weather is nice, there is no lovelier place to dine. (In Summer and Fall, you’ll be surrounded by flowers and greenery. A tongue-and-cheek sign on our recent visit reads, “Children left unattended in the garden will be composted.”)
In late summer, they serve beautiful sandwiches, salads, and soup, as well as the aforementioned pizza and hearty brunch items. Everything oozes the local terroir; e.g. when the kitchen makes scrambled eggs to order, they are straight from the farm. Even their kids menu (house made sourdough french toast sticks served with local maple syrup, etc) is delightful.
We love the beautiful salads with fresh roasted chicken, local veggies, and locally-made bacon, as well as the warming, award-winning soups served in the cooler months. Guests also consistently rave about the unique, house-made cream sodas (try the vanilla cream soda for the quintessential experience!) as well as the fact that all bread products are made with sourdough, from the french toast to the sandwiches.
When available, they even have local, seasonal regional delicacies like paw paws on the menu (as featured in their recent coconut-paw paw french toast).
At their quaint farm shop, meanwhile, visitors can buy house-made items like homemade ketchup; sourdough cookies, brownies, and crumb cake; house dried spices and tea; pickled veggies; local maple and elderberry syrup; various mustards; the house vinaigrette; and their “zing butter”, their signature twist on mustard with a little extra love (it’s great on everything from meat and veggies to sandwiches and salads).
Overall, the food at Horn O Plenty is honest, hearty, and memorable– plus, they pay their staff fair wages while focusing on supporting local farms and giving back to the surrounding community.
For ambiance, epicurean delights, and a distinctly regional and historic sense of place, it’s worth the detour to eat here– especially if you’re a curious foodie who appreciates thoughtful, slow dining. They even display a sign outside the front door that more or less says, “hey, we’re a slow food restaurant, and we do things thoughtfully; don’t eat here if you’re in the rush”. We love that– and it’s a vision of food service that captures the way that everyone deserves to eat: mindfully, without rushing, and with a sense of ease.
Nevertheless, the service is still reasonably timely, but we appreciate the clarity of vision. The atmosphere and purpose, moreover, are just as lovely as the food.
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For more information about Horn O Plenty or to check their menu, go here.
Related: At This Charming Paw Paw Festival in Frederick, Maryland, America’s “Secret Fruit” Shines.
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