David Deimler, owner of The 1762 Kitchen & Cocktails in Hummelstown, recognizes the interest in the former Warwick Hotel, a staple in the town for two centuries.
During off-hours, he is quick to introduce himself and even share his cell phone number with prospective diners who stop by with questions about the restaurant that opened a few weeks ago at 12 W. Main St.
“My kids go to Lower Dauphin (school district), my wife went to Lower Dauphin, so I’m LD through and through now,” Deimler said, adding he grew up in Hershey.
Along with his wife Kylie, Deimler is one of a long list of owners who have operated everything from the Grand Central Hotel to The Wick at the site. The latest rendition maintains the building’s historic integrity with a few interior renovations and a menu highlighting local ingredients. Its name pays homage to Hummelstown’s founding year
In 2013, the Deimlers opened Babe’s Grill House + Lounge in Palmyra. After the COVID-19 pandemic, Deimler vowed never to open another restaurant. (”It was just a lot of work, the unemployment and stress of people hating me during COVID was a lot.”)
He’s proof even the best-laid plans can change. The Warwick’s former owner Jody Dimpsey approached the Deimlers about buying the restaurant.
“It was such a crazy opportunity the old owner gave me to come into my kids’ hometown and try and make everybody proud,” Deimler said.
While the majority of new restaurant openinga post-pandemic are fast-casual spots, the 1762 is taking a different approach. The focus is on French, Italian and Mediterranean with fresh-made pastas, sauces, seafood and steaks.
They hired chef John Roeder, a former restaurant owner, who previously worked at Josephine’s in Lancaster and under chef Georges Perrier in Philadelphia.
A pan-roasted duck breast is partnered with homemade gnocchi made with ricotta cheese for a lighter “potato marshmallow” texture. Tender smoked pan seared day boat scallops surround an arborio rice galette with a roasted poblano pepper cream and tomato caper relish.
Small plates cover salmon poke bowl, fried Thai calamari and P.E.I. mussels with whole grain mustard cream and the menu opens up to sandwiches such as Wagyu burgers, fried chicken sandwiches, steak bison burgers and fried oyster po boys.
“It’s a mix of everything, but high-end quality and flavors first. That’s really what I’m about. I need more quality than quantity” Deimler said.
Obviously absent from the menu are chicken wings, which the Deimlers said they didn’t think were needed given the other options in town such as Boro Bar & Grill and Forrest’s Feed Co.
During renovations, a set of original wooden doors were discovered and now hang in the lobby along with several old photographs and newspaper clippings associated with the building. Plans are to hang a coal chute from the original house found in the basement.
In the future the Deimlers plan to convert second and third floor hotel rooms into high-end Airbnb rooms and add outdoor dining on the east side of the building along Lilac Alley.
For now the restaurant’s hours are limited to five days a week as the Deimlers wait for a point-of-sale system delayed due to supply chain issues to arrive. Right now, servers are taking orders the old-fashioned way with pen and paper.
The hours are 4-11 p.m. Thursday-Monday. Closed Tuesday-Wednesday. Eventually they plan to add hours on Wednesdays and a couple of lunches on weekends. Reservations recommended.
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