Remember how apologizing as a kid wasn’t just about saying “sorry”? Your parents wanted the full confession.
“Tell your sister exactly what you’re sorry for,” my parents would say after I launched a Hot Wheels car directly at her head — as if my 6-year-old self needed to draft a statement of accountability before snack time.
So, here’s my latest apology: I’m sorry, Flower Child, for assuming you only served plant-based and gluten-free food. And for spreading that rumor around.
I remember seeing news stories about the restaurant’s opening that featured photos of salad — and with a name like “Flower Child,” wouldn’t it make sense for it to cater to specific diets? (It does, but more on that later.)
Because of my bias against health food restaurants, I would immediately shoot it down whenever someone suggested Flower Child for lunch or dinner.
“I want food with extra gluten in it,” I thought to myself whenever someone would suggest it.
But I was wrong.
The restaurant has something for everyone, including plenty of healthy options, and a rainy Monday when I wasn’t planning to move much felt like the perfect excuse for a salad.
The dining room at Flower Child features tons of color and natural light. Evan Moore CharlotteFive
Not long after I walked in the restaurant, the bouncy bass line of Remi Wolf’s “Cinderella” started playing over the speakers, which matched perfectly with the dining room’s splash of color. The drippy rainbow mural and striped chairs seemed to dance right along with her kaleidoscopic sound.
Even with all the color and pattern, the dining room still felt cozy and familiar, like a space built for slow meals and easy conversation.
But I was by myself, meaning I had the opportunity to take in every nuanced flavor and texture without distraction.
Here’s what you need to know about Flower Child.
What’s on the menu at Flower Child?
The Flower Child menu includes bowls, plates, salads and wraps, with proteins (such as meat and chicken) available as add-ons. The menu also caters to a variety of dietary preferences, such as vegetarian, vegan, gluten-free and dairy free.
Prices range from $10-$20.
Here’s everything I got for roughly $22 (before tax and tip):
Ginger Miso Crunch salad ($10.75): Made with carrot zoodles, zucchini, red pepper, cabbage, mint, cashew, sesame seed and Asian dressing
Added steak ($6.95)
Chocolate chip cashew cookie ($2.95)
The Ginger Miso Crunch salad at Flower Child. Evan Moore CharlotteFive
I’ve always enjoyed salads with crunch, whether from tortilla strips, crackers or peanuts, and this one was no exception. But, of course, the steak was the star.
It may have been cooked to medium, but it was a well-done steak in every sense. And that flavor combined with the sweet, crisp vegetables and nutty, herby notes that made every bite a satisfying contrast, with the dressing adding a zing that tied it all together.
We need to discuss the cookie, though.
Something I wish I had known — or rather, something I was glad I didn’t know — was that the chocolate chip cashew cookie was gluten-free. But I’m glad I didn’t know, because then I wouldn’t have ordered it.
Monday was the end of my 30-year-long streak of never trying gluten-free food (for context, I turned 30 in June), but this chocolate chip cashew creation stole the show.
The Flower Child storefront. Evan Moore CharlotteFive
It was made with coconut, which was pleasantly pronounced without ever dominating, and the dark chocolate added a deep, decadent richness that melted in my mouth. Nutty cashew pieces provided a satisfying crunch, while the cookie itself had a delightfully crisp, slightly chewy texture — a reminder that gluten-free doesn’t mean flavor-free.
So, Flower Child, consider this my full confession: I judged too quickly, I doubted your menu and I’m genuinely sorry — especially for missing out on that cookie for all these years.
Evan Moore is a service journalism reporter for the Charlotte Observer. He grew up in Denver, North Carolina, where he previously worked as a reporter for the Denver Citizen, and is a UNC Charlotte graduate.
Tom Sietsema’s surprise announcement that he’s stepping down as The Washington Post’s food critic and revealing his identity landed like a thunderclap across D.C.’s dining scene: sudden, seismic and impossible to ignore.
This page contains a video which is being blocked by your ad blocker. In order to view the video you must disable your ad blocker.
Washington Post food critic Tom Sietsema on his career and what’s next
Tom Sietsema’s surprise announcement that he’s stepping down as The Washington Post’s longtime food critic and revealing his identity landed like a thunderclap across D.C.’s dining scene: sudden, seismic and impossible to ignore.
For the past 26 years, Sietsema attempted to “eat under the radar” by remaining anonymous, while writing reviews, guides and Q&As that have been described by restaurant owners and chefs as “fair” and “honest.”
In an interview with WTOP, Sietsema spoke about how he became a food critic, what the reality of being a food critic is like, why he’s stepping down and what he hopes to do next. Read the full Q&A below.
The transcript below has been lightly edited for clarity.
Michelle Goldchain:
Let’s go back to the beginning. What were you doing before you were a food critic?
Tom Sietsema:
I went to the School of Foreign Service at Georgetown University, thinking I was going to be a diplomat. That did not work out because I fell in love with journalism.
I had two really great internships with the Chicago Sun Times and ABC News, Good Morning America, and I just fell in love. I found there are these people who are paid to do what they love to do, that was write and report. I’ve always been interested in writing. I’ve always loved food. My mom was a great home cook and everything. But all that came later, right?
I took the first journalism class at Georgetown, which was conducted by Ted Gup, a Washington Post investigative reporter. In my class was Kara Swisher, who went on to become Kara Swisher, and Mary Jordan, the illustrious Washington Post correspondent.
I got a job at the Post as a copy aide back in 1983, and you will do anything to get out of those jobs. … So one week, Bob Woodward was looking for an assistant, as was the legendary Phyllis C. Richman, food critic and food editor. And I applied for both, and soon thereafter, I got a lovely, “Thanks, but no thanks,” from Bob Woodward, and a green light from Phyllis Richman, my predecessor.
… And in four years as her assistant, I learned how to cook. I probably prepared the bulk of the recipes back when we had two food sections a week.
… And so I went from there to be the food editor at the Milwaukee Journal, and I went to San Francisco, and I was a food reporter there. I was a food critic in Seattle at the Post Intelligencer. And then I did a profile on a man who changed my life. He was the number two at Microsoft, and they were developing a new product called Sidewalk.com, and it was basically your weekend section online with 10 sites around the country … and I became the national restaurant producer for them, and that got me back to D.C.
… When that folded, about three years later, I was hired at the Washington Post as a full-time food reporter. And then two years later, I became the food critic.
Michelle Goldchain:
Being a food critic sounds very glamorous and so fun, but are there any challenges that come with the job?
Tom Sietsema:
Well, your weight and your health. I learned very early on the day I got this job, I hired a trainer, went to a gym, and it sounds like a yuppie affectation. But for me, it’s health insurance. I want to keep doing this job, and I ended up doing it for almost 26 years.
… People might not think about that so much when they think of the job. You also spend a lot of time going to places, checking places out that aren’t ready for prime time for whatever reason.
… It sort of takes over your life, in a way, I think if you do it right. And I was eating out 10 meals a week, which is a lot, and it’s also a lot of people. So, I had a regular posse, of maybe 70 people that I ate out with, which sounds like a lot, but not when you’re eating 10 meals a week. And then you’ve got to factor in where people live. So I felt like a lot of my job was being a concierge, booking tables under different reservations, remembering those names, killing off a pseudonym when too many restaurants found out about it.
… I really tried as hard as I could to eat under the radar.
Michelle Goldchain:
What words of advice or words of warning would you have for others who aspire to be food critics?
Tom Sietsema:
There’s so many people writing about food, and I welcome that.
… I think the more people at the table, the better. I do think if you want to really stand out, you should just start something. Don’t expect to get anywhere. Just do a blog, a newsletter, something that you’re really passionate about, and have someone who’s a really good writer or a friend, someone who knows how to edit, edit you and look it over and make suggestions and learn from that.
Read the greats. Read about Ruth Reichl, Bill Addison, M.F.K. Fisher, I mean, the list goes on and on. Jonathan Gold — all these people who are or were great writers, and I also think it helps to travel as widely as you can, given your budget or whatever.
… It gives you a marker by which to judge other restaurants here and elsewhere in the country. I also think don’t take yourself too seriously, but take what you do seriously.
… I also think it really helps to become an expert in something that no one else is interested in. Tim Carman, my colleague at the Post, has been very good at carving out coffee and barbecue and bargain eating as his sort of areas of expertise, for instance.
Michelle Goldchain:
What are some of your favorite reviews that you’ve written? Are there any that stand out for you that you’re really proud of?
Tom Sietsema:
As a food critic, it was very important me to write about other than just what’s on the plate and what’s going on in restaurants. I was really proud of the year that I took to write about the 10 best food cities in the country. The Post sent me around the country for over a year to spend a week in each of the 12 cities that I looked at, and at no small expense.
… I loved going undercover as a dishwasher in Houston. I went down there and worked in a 400-seat upscale Mexican restaurant and spent a very long shift with two young Guatemalan guys who showed me their life, and I realized you cannot exist as a restaurant without dishwashers. And I interviewed a whole slew of big-name chefs who started out as dishwashers. And what I love about that is that it’s a pathway toward getting ahead in this country.
… I loved covering the fast food chains. I went to the top 10 most popular chains in the country, and I treated them seriously.
… It’s easy to think about raves or rants, but one of the reviews that I’m most proud of is when I went and stood in at the nonprofit shelter, Miriam’s Kitchen, which feeds people who are homeless, who might need work, restaurant-quality food. I was extremely proud of that, and I went in just as anyone else would, and I was amazed at the way the volunteers prepared food that was well-balanced, beautiful and treated everyone as a guest, and they would call everyone a guest. And I thought that was beautiful.
Michelle Goldchain:
Have you ever heard from a restaurant owner after a critical review?
Tom Sietsema:
Oh, plenty. Yeah, plenty. And it’s always a difficult conversation. I always tell people when I’m fact-checking, a lot of times, chefs would ask me, “How’d we do?” I say, “You know what? I can’t, in fairness, tell you what the review is about. But I did go three or more times, and I feel like I’ve given it a fair shake. But if you’d like to talk about this afterward, or if you have any questions for me, I’m happy to answer them.”
I’m sort of amazed at the responses that I’ve gotten. Not everyone has, but people who I never would have expected to call me back to thank me for critical review. I really admire those people, after the fact, because that’s tough.
I realize a lot of people are employed in restaurants. It can affect people’s futures and everything and their reputations, and they always say, “Everyone should have a story written about him or her to know what it feels like. Are you misquoted? Did the reporter get something wrong?”
So I was always very sensitive to that.
Michelle Goldchain:
Are there any restaurant reviews or just food stories that you wish you had written?
Tom Sietsema:
I always wanted to cover a White House State Dinner. And it doesn’t matter whether it’s Republican or Democrat, they really don’t want you in there eating the food and giving it a yay or nay or something else.
… Mario Batali, he cooked an Italian dinner or helped cook an Italian dinner for the Obamas. And smart man that he was in that respect, he passed around these little, tiny plin — these little, tiny, filled pastas — for the press corps to try, and it’s the only time I’ve ever had a taste of something that was actually served at a state dinner at the White House.
I have eaten in the mess. I’ve eaten on the Hill. I got into the CIA to review their dining room, which was the hardest story I’ve ever had to fact check. So, I’ve eaten around in a lot of government places, but the one that got away from me was a White House State Dinner. I would have loved that.
Michelle Goldchain:
What is the best restaurant you could say you have eaten at?
Tom Sietsema:
Wow, you know that just depends so much about where I am, who I’m eating with, the moment, my mood.
People often ask about your favorites, and I think those favorites change. The same restaurant that I would pick in the fall wouldn’t be the same place I wanted to eat in the summer and vice versa.
But when I think of magical places, I mean one that comes to mind was in India when I got a chance to eat at Indian Accent many years ago. And this is when a lot more middle-class Indians were actually going to restaurants for the first time, and because of that very famous chef in India wanted to replicate dishes to remind them of maybe childhood memories that they had eaten.
So, the desserts were served, for instance, on a dish that looked like an Indian bed. And I thought was very clever. That was fun.
When Atomix in New York opened, it was really one of the first fine dining Korean restaurants in the country, and that was really fun to experience. It really felt new and novel.
But I’m also really interested in much humbler places, too. … I do go to restaurants that are maybe better known, but the best meals are almost always, street food meals.
Michelle Goldchain:
Can you tell me about some of the worst restaurants you’ve eaten at?
Tom Sietsema:
Probably, the one I’m best known for is Founding Farmers, which I reviewed a long time ago, and since went back to to rereview because I think it’s important to give people second chances and do-overs.
And it’s parting advice that I’m giving to diners in my farewell essay, and I thought was important for me to walk the talk. So, I did go back to Founding Farmers, and it’s better than it was when I first encountered it.
… There were a lot of people who hated that review and a lot of people who applauded that review, and I sometimes think as a critic if a large number of people don’t like what you’re doing and a large number of people do like what you’re doing, you’re probably doing your job.
Michelle Goldchain:
D.C. has become such a food town. It’s become such a destination. What do you think has led to that?
Tom Sietsema:
I think this is the smartest audience I’ve ever written for. People are from all over the world. We’re a world capital. People have a little bit more money here to go out or have in the past. And I think people are very curious here. Washingtonians are very opinionated, too. I think that helps.
If I get a detail wrong about a West African restaurant, I’m going to hear about it from 20 people who were Peace Corps members or worked at the World Bank or the ambassador. That’s just the nature of living in Washington, D.C.
And I also think we got great food at both ranges compared to other bigger markets like Los Angeles, San Francisco or New York. I think it’s a little easier, or was until recently, a little easier, to do business here in town because we benefited from people from San Francisco and New York and elsewhere coming here to raise a family and start their own business after working for famous chefs elsewhere.
… I love that this city is as curious and hungry as it is.
Michelle Goldchain:
I think the big question that I really wanted to ask you is, why are you stepping down now?
Tom Sietsema:
Last year, I celebrated my 25th anniversary, and it just felt like a good time, but I wasn’t quite ready. And when the Post offered buyouts this year, I decided maybe this is an opportunity I really need to jump on and use that money as seed money for my next endeavors.
I do not plan on retiring. I’ve left the Post, but I’m not retired, and I have a book in me. I have other projects that people have talked to me about. I’ve gone on sort of a listening tour in the last three or four months with people in TV, radio and elsewhere to just get a sense of what might be out there.
So, I’m going to surprise myself, in part, but what I’m starting with, I launched my personal website, tomsietsema.com, recently. And what I want to do most immediately is recreate those joyful moments that I had in restaurants around the table. That’s the real perk of the job is getting smart, engaged, good people around a table to share food with you.
… I think we just need more joy in our lives right now, and these are dark times, but we are not powerless. And I think we can change one meal at a time, and I’m going to do that my personal life and hopefully promote it on my website and encourage other people to do something similar.
Michelle Goldchain:
So, if there’s one thing you hope people take away from your 26-year career, what would you want that one thing to be?
Tom Sietsema:
I would hope that they saw me as their trusted friend who wanted to point out really good work and steer them away from not good work, and who really had their best interests at heart.
And the great thing about food is it really can be something that brings people together. I love my online chat. That audience has been very special to me, and it’s probably been the most important thing I do every week.
… I hope I’ve been a good friend. I hope I’m a trusted guide. I hope I’ve shined a light on people who might be struggling a little bit and need that extra push, and got it for me.
Get breaking news and daily headlines delivered to your email inbox by signing up here.
If celebrating 30 years of restaurant survival didn’t warrant a long overdue visit to High Tide Harry’s, its Best of Orlando wins in such categories as Best Wait Staff, Best East Orlando Restaurant and Best Seafood Restaurant surely did. This year it even beat out some notable establishments in the Best Splurge category. Best Splurge! This restaurant, in all its Spongebobbery, bested the likes of Kabooki Sushi and Christner’s for the finest squander in town.
Barnacles!
But take one gander at High Tide Harry’s menu, as well as its facade, marquee, entryway and interior, and it becomes clear that crab is King (and Snow and Dungeness), and not cheap. A proper decapodal splurge will set you back $160, so we molted our expectations and contemplated options over complimentary hush puppies and cinnamon butter. Then it hit us. Why not consult High Tide Harry’s award-winning waitstaff?
Which we did and, in a matter of minutes, bibs were donned, shells were cracked and ravaged shreds of butter-dipped bits of the deep were strewn all over our chest protectors.
The delight and satisfaction of a perfect extraction of leg meat from this $80, 1.5-pound platter of King, Dungeness and Snow crab limbs was matched only by slicking the sweet flesh in garlic-scented melted fat. It had us feeling the “high” in High Tide Harry’s, so we kept it flowing with an order of whole soft-shell crab ($13), breaded and deep-fried into a deliciously petrified state. In hindsight, that crab would’ve worked better in sandwich form ($18) embellished by buttered brioche, lettuce, tomato, onion and remoulade.
“Is mayonnaise an instrument?” Yes, Patrick, it is. It’s an instrument of flavor in the aforementioned remoulade, the dip of choice for all fried wonders, including fried clam strips ($10), a go-to order for my better half on any visit to HTH. Mine? It’s the conch fritters ($10). The peppery breading and stellar fry makes for, yes, magic conch. And even as a raw oyster guy, I wholly endorse Harry’s charbroiled bivalves ($15 for six) topped with a holy trinity of garlic butter, parm and Old Bay before being broiled and served with garlic bread. Swing by on Wednesdays and these Connecticut beauties are $2 apiece.
High Tide Harry’s Credit: Matt Keller Lehman
In between bites, take a moment to behold the restaurant’s decor. This is themed festooning of the highest order, all borne from the mind of artist David Jordan, whom High Tide Harry’s owner Michael “Harry” Heretick says is “the closest person to Picasso that I know.”
Now on to Harry’s Key lime pie ($8). I like it tart and this one is anything but — it’s creamy, sweet and sits a bit heavy. I know the restaurant is proud of it, and I’m sure my assessment will have their claws out, but I won’t hold it against them.
Because even after 30 years, High Tide Harry’s is still a catch.
(High Tide Harry’s: 4645 S. Semoran Blvd.; 407-273-4422; hightideharrys.com)
This in-depth, Exchange Lancaster review covers everything you need to know about downtown Lancaster’s premier rooftop restaurant and cocktail bar.
Located on the 12th floor of the Lancaster Marriott at Penn Square, The Exchange offers panoramic views, upscale New American cuisine, craft cocktails, and an atmosphere unlike anything else in the region.
Whether you’re planning a date night, weekend brunch, or sunset drinks with a view, The Exchange Lancaster delivers a memorable dining experience worth the reservation.
THE EXCHANGE LANCASTER AT A GLANCE
• Location: 25 South Queen Street – 12th floor of the Lancaster Marriott at Penn Square
• Cuisine: New American, Small Plates, Craft Cocktails
Sophisticated design and amazing views at The Exchange | Photo: Better Living
It’s not every day you find a sophisticated rooftop bar in a mid-sized historic city, which makes The Exchange so unexpected in Downtown Lancaster, PA.
This rooftop restaurant and lounge on the 12th floor of the Lancaster Marriott offers something you simply can’t find elsewhere in the area – panoramic views of both the city’s historic character and the surrounding Amish country.
We arrived around 5:30pm on a spring evening, taking the dedicated elevator directly to the restaurant. Stepping out, we were immediately struck by the chic, contemporary atmosphere that felt like it belonged in a much larger metropolitan area.
The space is beautifully designed with floor-to-ceiling windows, dramatic lighting, sleek furniture, and an open kitchen where you can watch the culinary team in action.
The Space
The dramatic chandelier and open kitchen at The Exchange | Photo: Better Living
The Exchange perfectly balances indoor elegance with outdoor relaxation. The interior dining area features comfortable leather seating, a bar, and incredible views from nearly every table. The design aesthetic is modern but warm, with wood tones and earth colors creating an inviting atmosphere that’s upscale without feeling stuffy.
The outdoor terrace is where The Exchange really shines. Multiple seating areas include high-top tables, lounge seating, bar seating, and cozy fire pits surrounded by chairs. Glass barriers ensure clear views while providing protection from the wind.
The View from The Exchange Lancaster Rooftop
The view from The Exchange rooftop where historic downtown meets countryside | Photo: Better Living
Okay, the view here is absolutely incredible. We scored a table near the windows and were treated to a sweeping panorama of downtown Lancaster’s church steeples, historic buildings, and the rolling countryside beyond. Even with light rain that evening, watching the sunset paint everything in pink, purple, and orange was pretty magical.
What blew me away is how you can see Lancaster’s entire personality laid out in front of you. The whole historic downtown spreads out below, and then just beyond all that city charm, you’ve got rolling green farmland stretching to the horizon. It’s like getting the perfect snapshot of what makes Lancaster so unique – you literally see where the historic city ends and the countryside begins.
The Food at The Exchange: Small Plates, Big Flavor
Executive Chef Ryan McQuillan has created a menu that’s as impressive as the views – elevated comfort food with creative twists that showcase local ingredients. The menu is divided between shareable small plates and more substantial entrées, with wood-fired pizzas forming a significant portion of the offerings.
What We Ordered
Calabrian Chili Wings with toasted hazelnuts | Photo: Better Living
The Calabrian Chili Chicken Wings ($16) were crispy with just the right balance of heat, sweetness, and crunch from the toasted hazelnuts. They’re served with a blue cheese dressing to cool off the spice. These aren’t your typical bar wings. They’re seriously next-level and completely addictive.
Crispy Baby Artichokes with grated parmesan and citrus aioli | Photo: Better Living
The Crispy Baby Artichokes ($14) are a huge portion that arrive golden and crunchy but perfectly tender inside. They’re served with a bright citrus aioli that’s ideal for dipping and the parmesan on top ties it all together beautifully. We literally scraped the plate clean.
Spicy Crab Bucatini – generous crab, perfect al dente pasta, incredible flavors | Photo: Better Living
For something more substantial, the Spicy Crab Bucatini ($26) delivered rich, satisfying flavors with a hint of heat. The pasta was al dente, and the crab was surprisingly generous. No skimping on the seafood here. The San Marzano tomato sauce had depth without overpowering the delicate crab.
Strawberry Matcha Tiramisu | Photo: Better Living
For dessert, the unique Strawberry Matcha Tiramisu was the perfect end to tame the heat from the wings and pasta. Strawberry flavored cream wrapped around a cloud-like cake and dusted with matcha powder made for a delightful spring-inspired pairing, balancing earthy richness with bright sweetness.
Throughout our meal, we watched the kitchen sending out wood-fired pizzas that looked and smelled incredible, and they weren’t skimping on size either. Multiple diners around us ordered them, and based on their reactions, these will definitely be on our list for next time.
The Drinks
The Mezcolada. A smoky-sweet combination that changed our mind about mezcal | Photo: Better Living
The bar program at The Exchange is seriously impressive. The vibrant purple and pink cocktails aren’t just Instagram-worthy, they’re expertly crafted with unique flavor combinations.
The Elixir #2 ($14) with gin, St. Germaine, and Sauvignon Blanc was floral and refreshing, ideal for warm weather sipping on the outdoor terrace.
Elixir #2 with gin, St. Germaine, and Sauvignon Blanc | Photo: Better Living
We also tried the Mezcolada ($14) with Joven Ilegal Mezcal, Piña Colada Tea, lemon juice, and peppered honey. It’s a smoky-sweet combination that was well balanced and unique. I’m typically not a huge fan of Mezcal, but this drink changed my mind.
They also offer a solid wine list with good by-the-glass options and local craft beers. For non-alcoholic options, they have several creative mocktails with the same attention to detail as their spirited counterparts.
Service & Hospitality
The service at The Exchange is outstanding. Our server Jozlyn was knowledgeable about both the food and drink menus, offering honest recommendations when asked and checking in at appropriate intervals.
When we had questions about ingredients, she didn’t hesitate to check with the kitchen, and she seemed genuinely enthusiastic about the restaurant. That passion came through in her detailed descriptions of preparation methods and flavor profiles. The pacing of our meal was spot-on. We never felt rushed, even as the space filled up.
The Crowd
The outdoor terrace at The Exchange in Downtown Lancaster, PA | Photo: Better Living
By the time we left around 8pm, every seat at the bar and most tables were filled with a lively mix of date night couples, after-work gatherings, and visitors like us experiencing Lancaster’s surprising rooftop scene. The ambiance was energetic but not overwhelming. You could still hold a conversation without shouting.
The crowd appeared diverse in age, with a mix of young professionals, middle-aged couples, and even a few well-dressed older patrons. There’s no dress code but overall the vibe was smart-casual, relaxed, and even a bit sophisticated.
Value
While The Exchange isn’t a budget dining option, the prices feel fair for the quality, experience, and setting you’re getting. Small plates range from $12-18, mains from $24-36, and cocktails from $12-16.
Considering the prime location, excellent service, and the obvious care put into both food and drinks, we found it to be good value compared to similar establishments in larger cities, where you’d easily pay 30% more.
Final Thoughts on Dining Here
Floor-to-ceiling windows provide incredible views from every seat | Photo: Better Living
For Lancaster’s size, The Exchange feels like the kind of chic rooftop you’d expect in a much larger city, yet it maintains a warmth and accessibility that makes it a must-visit during any downtown Lancaster stay. It’s ideal for special occasions, impressive date nights, or simply treating yourself to sunset drinks with a view.
The Exchange successfully balances being a destination restaurant without feeling like a tourist trap. They’ve created something that appeals to visitors while maintaining the quality and authenticity that keeps locals coming back.
Insider Tips
Reservations: Make them well in advance for prime sunset hours (5:30-7:30pm)
Timing: Arrive 15-30 minutes before your reservation to enjoy a drink at the bar first
Seating: Request a window table when booking, but the outdoor terrace is the prime spot when weather permits
Weather Considerations: Outdoor seating is subject to cancellation for rain or high winds, so have a backup plan
Parking: The Penn Square Garage is most convenient, located at 28 S Duke Street
Age Restriction: Must be 21+ to enter after 4pm
Dress Code: While not explicitly stated, smart casual is appropriate and helps you fit the vibe
See also
Bottom Line
The Exchange offers one of the most memorable dining experiences in Lancaster. Where great food, creative cocktails, and sweeping rooftop views come together in a space that feels both elevated and welcoming. It’s the kind of place you tell friends about, and the reason you’ll start planning your next visit before you’ve even left.
Frequently Asked Questions About The Exchange Lancaster
Is The Exchange Lancaster rooftop bar open year-round?
Yes, The Exchange is open year-round, with heated outdoor seating available in cooler months.
Does The Exchange Lancaster take reservations?
Yes, reservations are highly recommended, especially during sunset hours and weekends.
What type of food is served at The Exchange in Lancaster?
The menu features upscale New American cuisine, with small plates, wood-fired pizzas, and creative entrées made with local ingredients.
Can you visit The Exchange just for drinks?
Yes, guests can enjoy the rooftop bar for cocktails, wines, beers, and mocktails without ordering food.
What is the dress code for The Exchange Lancaster?
While there’s no formal dress code, most guests wear smart-casual attire.
Where can I park for The Exchange Lancaster?
The Exchange is located in the Lancaster Marriott at Penn Square, which has a connected parking garage with in-out privileges for hotel guests. Street parking is available (free after 6pm) and several public parking garages are within two blocks.
When is the best time to visit The Exchange Lancaster?
Arrive around 5:30pm to secure a prime window table for sunset views. The rooftop gets busy by 8pm with a lively mix of patrons. Weeknights tend to be less crowded than weekends.
Does The Exchange Lancaster have outdoor seating?
Yes, The Exchange features outdoor fire pits and heated seating areas on the rooftop, perfect for enjoying cocktails with panoramic views of downtown Lancaster’s church steeples and historic buildings.
Is The Exchange Lancaster expensive?
Expect upscale pricing to match the elevated atmosphere and prime rooftop location. Small plates and appetizers are reasonably priced for the quality and portion sizes, making it accessible for both special occasions and casual drinks.
How does The Exchange compare to other Lancaster rooftop bars?
The Exchange is Lancaster’s premier rooftop dining destination, offering a sophisticated experience you’d expect in a major city. The 12th-floor location provides unmatched views of the historic downtown area and surrounding countryside.
Better Living uses affiliate links. If you make a purchase through them, we may receive a small commission (for which we are deeply grateful) at no cost to you.
Sophisticated design and amazing views at The Exchange | Photo: Better Living
