It’s like one of those home makeover shows that we all love to watch. In just three days, Stock’s on 2nd in Harrisburg managed a redesign — to its dining area, bar and menu — that rivals the remarkable ones you see on TV.
On July 30, Stock’s on 2nd reopened boasting a farm-to-table gastropub concept, and, with that, a much more rustic feel. Gone are the huge water feature in the dining room, dated white tile floor in the bar area and the neon-blue accent lights throughout. They’ve been swapped for reclaimed wood tabletops, decorative whiskey barrels and an overall more open yet cozy space.
Considering quickly evolving dining trends and this year’s Harrisburg parking price hikes, I think this transformation was exactly what Stock’s needed to keep customers interested.
While the restaurant’s name stayed the same, its new tagline, “farm to fork, barrel to glass,” sums up the renovation perfectly. Stock’s now aims to have 90 percent of its menu offerings sourced from farms and fisheries within 90 miles of the restaurant. The menu is sprinkled with things like Warrington Farm Meats beef, Groff’s Meats pork belly, Bell & Evans chicken wings, Brogue Hydroponics greens and Muzzarelli Farms eggplant.
At lunchtime, I had the grilled Cobb salad with chicken — described as garlic-grilled Brogue Hydroponics greens, sliced chicken breast, bleu cheese, shredded cheddar, tomatoes, onions, bacon and raspberry vinaigrette. It was a fresh and delicious selection for a hot summer day; however, it did seem a bit stingy on the toppings. Plus, when it’s called a “grilled” salad, I do actually expect the greens to be grilled. Yet, there was not so much as one wilted or singed green in my dish. Maybe they should simply call it a Cobb salad?
You’ll also find a focus on Prohibition-era cocktails — craft cocktails based primarily on whiskey, bourbon, gin and rum — that are so trendy these days. By craft cocktails, I mean drinks like a whiskey sour, Manhattan, Tom Collins, and my favorite, the Moscow Mule.
It still pays to visit Stock’s during happy hour, especially because of the Let’s Get Happy bar menu, on which all items are $5 on weekdays, 5 to 7 p.m. Menu items include whiskey-glazed skirt steak beef jerky, slow-roasted marrow bones, confit duck fries and braised, hickory-lacquered thick-cut bacon. Happy hour also features $3 Miller Lite drafts, $4 Old Forester whiskey drinks and $5 glasses of house wines.
If you usually frequent Stock’s for the entertainment on Friday and Saturday nights, the switch there has been to live music only — no more DJs. Weekend musical acts will run the gamut from acoustic to classic rock.
Have you tried the new Stock’s yet? What are your thoughts?