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At Lancaster's steak and seafood restaurant,
the sounds of Billie Holliday and Bessie Armstrong drift into
the darkened foyer as a flapper smiles coyly from a painting
on the wall, inviting you to a relaxing evening sure to tickle
your taste buds.
The eclectic menu at Lancaster's is both daring
and classic, with selections from the popular gorgonzola cheesecake
to the venison with plum sauce. Designed by the owners, Jan
Lancaster and Rob Freitag, and Chef Heather Beehn, The menu
is highlighted by features that change weekly. The hearty
portions are still health conscious. A decidedly coastal feel
surrounds the menu in items such as the astoundingly scrumptious
blackened tuna with mango chutney that invites you back bite
after bite with spicy twist. The crab meat handrolls are a
slice of the orient and a pure delight. Be adventurous and
try the wasabi, perfectly matched with the hint of ginger
and authentic delicacy of mori paper.
When Lancaster's boasts it is a restaurant dedicated to steak
and seafood, be prepared to reap the rewards of the dedication,
whether thsy be the mussels and the shrimp, flown in fresh
from the coast, or the ample portions of steak. The ribeye,
an 18- to 20-ounce mammoth, topples over the sides of the
plate. The master in the kitchen are undaunted by the overwhelming
size, managing to create a juicy and thick fare worthy of
the most seasoned barbecuer's heaven.
The sides are certainly nothing to be ignored
and could constitute a meal in their own right. The homemade
garlic mashed potatoes defy the invention of gravy, with their
light and still rich texture. In contrast, the saffron-flavored
rice dazzles, giving any dish a sweet lift. Even the vegetables,
this time squash and zucchini, were just right. It almost
seems a sin to have dessert at the end of the meal, especially
one as decadent and delicious as Lancaster's bananas Fosters.
Despite the guilt, dessert is not to be missed.
Quiet conversations and the clink of the silverwareallow
diners to melt into the relaxed atmosphere of Lancaster's.
Even with the dark woods and candlelight, a light camaraderie
still exists between patrons enjoying and evening away from
home. Those visiting Lancaster's can sneak away for a quiet
dinner or join in the conversations that pass from table to
table, mostly about the undeniably wonderful cuisine rolling
from the kitchen of the arms of the charming waitstaff.
Any resturant can be judged on something simple-a
featured dish, the music, the friendliness and helpfull nature
of the waitstaff. At Lancaster's however, there is no way
to judge one element because they all shine with equal brilliance.
Whether for the ambiance, the amazing food, or the people,
Lancaster's is a must for Bloomington - Normal diners.
For more information or reservations call
309-827-3333.
Lancaster's on board for Bloomington Normal's heart-healthy
food fest
...(Rob) Freitag has been in the food service
industry in Bloomington for about 20 years, beginning at the
age of 16 for Bob Johnson's, Brandtville Restaurant. Johnson,
he said, "gave me my start."
Freitag stayed at the restaurant when Bob Knapp
took it over. "I spent 10 years there, working as a bus
boy and finally as general manager," Freitag said. "When
the Knapps closed the restaurant, I went to work for Richard
(Kurtz) at Piccolo Piccolo, where I got "upscale"
experience," he said.
He then helped Kurtz open Richard's about 3½
years ago, Freitag said, and when Kurtz opened Di Vino's Ristorante
Italiano on Veteran's Parkway near Cub Foods, Freitag and
his partners purchased Richard's and reopened it as Lancaster's...
"It was a perfect opportunity to get into
a place I already knew," Freitag said...
"People like to do business with the owners.
I try to visit every table," Freitag said.
Described as an "upscale" restaurant,
Lancaster's menu is much the same as Richard's was except
"our menu is a little more flexible," Freitag said
in an interview with Pantagraph business writers when the
new restaurant opened. Lancaster's menu ranges from $14.95
for roasted chicken to $20.95 for a 10 oz. filet mignon, and
also offers fresh seafood, lamb, duck, appetizers, desserts,
and alcoholic, and soft beverages, among its many menu items.
Chef Sanders worked at Richard's for a year
and a half, leaving to stay home with a new daughter for eight
months. He has two daughters, ages 1 and 3. He came back to
work at Lancaster's when it opened...
"The menu is similar to Richard's but
we have a larger staff so it's not quite so hectic,"
he said, "I'm only working about 50 hours a week."
This article contains excerpts from an article
by Nancy Gordon
Pantagraph food writer
Nothing Could Be Finer
Imagine a small cake of Gorgonzola in a slightly
salty crust, it too served on a bed of mesculin, with toasted
baguette slices to smear it on.
Imagine selecting a worthy companion from a
list of 49 wines by the bottle and 14 by the glass, in a wide
and friendly price range.
So begins dinner at Lancaster's, the downtown
Bloomington restaurant formerly known as Richard's and under
new ownership and management.
It's simply a delight...
This article contains an excerpt from an article
in The Pantagraph Gourmet.
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