A catering duo with a York County restaurant is bringing a new concept to the FireHouse Restaurant & Lounge building in downtown Harrisburg.
Justin Coleman and Kyle Moore plan to open Men in the Kitchen Restaurant & Lounge in November at 606 N. Second St. The landmarked building, which formerly housed Hope Station, has been vacant for about two years.
“When we came across this location, we thought this would be a great opportunity to move into Harrisburg,” Coleman said.
Last year, they opened Men in the Kitchen at 555 Ryan Run Road in Manchester Township with a Cajun-fusion menu full of chicken wings, crab cakes, pasta and sandwiches. Business was good, and customers asked if they could bring one to Harrisburg.
The two said the former FireHouse is a perfect fit and also fulfills their desire to add an element they don’t have in York: a liquor license. They said they are leasing the building with the intention of buying.
The Firehouse operated for over 20 years and was one of the first establishments to spur development along North Second Street, which later became known as Restaurant Row.
“We want to create the lounge feeling that people have when they go to Philadelphia, Washington, DC or Baltimore,” Moore said. “We want them to get the same kind of entertainment, cuisine and experience when they get there.”
The partners said they met about five years ago at Crawdaddy’s Restaurant & Bar in Harrisburg, where Coleman worked. Moore has been a DJ for about six years.
They said the three-story Firehouse building is big enough to host groups, wedding receptions and parties on the second and third floors. The kitchen is also larger than their York location, allowing them to expand the menu.
Best sellers include a sunken crab cake, a giant crab cake served in a bowl of lobster bisque, and pasta with homemade sauces topped with shrimp, crab or salmon.
They also serve chicken wings, lamb chops and sandwiches, including a Cuban made with slow-cooked pork, grilled salmon with cheese and a Krabby Mac N’ Cheese made with mac and cheese, cheese and crab meat.
Before opening, the pair said they would modernize the interior, replacing the red color scheme with a more subtle look.
“We’re keeping much of the original parts of the building, but giving it a modern feel and changing the colors,” Moore said.
They plan to be open at least six days a week, offering lunch, dinner and weekend brunches.
Special dinners and wine pairings with jazz bands or saxophonists are planned. Men in the Kitchen will also be available for catering outside the restaurant.
