John J Jeffries
The John J. Jeffries restaurant of Lancaster, Pennsylvania, focuses on selling some of the finest cuisine made of seasonal and organic fruits, vegetables, meats, and shellfish while supporting many of Eastern and Central Pennsylvania’s hardworking agriculturists.
Friends and business partners Chef Sean Cavanaugh and Chef Michael F. Carson founded John J. Jeffries in 2006, both achieving longtime goals in their culinary careers by doing so. Their restaurant draws its name from the 19th century tobacco inspector John J. Jeffries, whose name Cavanaugh and Carson found signed next to a historic stamped inspection seal during the renovation of the building. Since opening the restaurant’s doors, Cavanaugh and Carson have made their goal simple and transparent: to support area businesses and preserve the land they live on by doing so. In that vein, they only use local meats from farmers that raise confinement-free livestock. All of their produce is grown locally on organic or chemical-free farms, plus they support and purchase from sustainable fisheries that employ healthy fish-farming practices. At John J. Jeffries, everything down to the coffee, which comes from organic fair trade local roasters, derives from regional, environmentally conscious sources.
John J. Jeffries’ seasonal menus reflect the high quality of produce and meats the restaurant uses. Some of the establishment’s current, reasonably priced menu options include a Kookaburra Farm grass fed bistro steak salad, a wild Alaskan Sockeye river salmon with local eggplant puree, and pond raised duck in a reduction sauce alongside roasted Stanley prune plums. To learn more about John J. Jeffries’ philosophy and its dinner options, visit www.johnjjeffries.com.