Welcome to Gracie's on West Main
Project 32
Irish Bacon
Gracie's: a Story
A Story By Jim Rutolo and Gracie Volker
Why do the prices all end .32¢?
Gracie and I have always felt that providing a good place to work for our staff was as important to Gracies as we are. After all, our staff create the experiences you have here. Our mission has always been to provide true human connection through shared great food, and to provide an opportunity to be successful through hard work and drive. At the center of that mission is people, the people that walk through our doors as customers and the people who walk through our doors as team members. Serving both groups is important to Gracie and me.
Gracie's has always been the kind of place people tell stories about! More and more as the years have gone on Gracie and I are less likely to be the ones creating those stories with our customers. They are our servers, our managers, our support staff, our cooks, our bakers, our chefs, and yes, our dishwashers. Gracie and I have felt a greater responsibility to provide more than just a place to work. We have continued to look at ways to give back to our staff, to provide them with opportunities and benefits that are rarely ever available in our industry.
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Jim & Gracie would like to personally welcome you to our restaurant. It’s our entire team’s hope that you have a great experience here with us today. We make everything fresh, from scratch and to-order, and source as many ingredients locally as possible. We smoke our own meats, make our own jams, sauces, and dressings. Our full-time baker bakes all our sweet treats and decadent desserts in house as well- so save room or plan on taking something home!
On an early spring morning, Gracie and I ventured out of the house on a mission. At the time she was always off on Saturdays, but I always worked. So we got up early to make the drive to an almost hidden butcher shop on RT 272, down past Willow Street. For what reason you ask? Well, what else gets a man up early on a Saturday morning- BACON! Now this was months before Gracie’s on West Main was even a glint in our eye.
See Gracie had been managing this little cafe in Strasburg for a few years and the ba-
con was awesome. It came from a now closed butcher shop called Howry’s. We’d tried twice before to head there for some sweet smoked meats. Problem was he
SOLD OUT! That’s right he SOLD OUT! See Mr. Howry was only open on Saturdays, and I came to find out that he was “open” at about 5am and closed when he sold out.
Walking into that Butcher shop was a little like walking back in time. I felt like my grand-parents must have at their local butcher shop. Meat and cheese hanging behind the counter, old pictures and wonderful smells!
I was in heaven! I ordered bacon of course, smoked pork chops, a few steaks for later in the week. I thought I was done, when he asked if we wanted anything else.... it was then that my wandering eye caught it. This small football shaped piece of meat. “What’s that?” I asked. “Irish Bacon” he tells me.
Now I was in my 30’s at the time and had been in the restaurant business for most of my life- and I’d never heard of Irish Bacon. He sees the confused look on my face and before I can ask (because I’m sure I’m not the first...).
“It’s from the shoulder, if I don’t sell a pork butt I turn it into Irish bacon.”
I pressed him for more info... “It’s a muscle behind the shoulder blade, I cure it for 10 days and smoke it for 2 days just like bacon.”
It took everything in me not to eat it out of the bag on the way home, but alas, I had to get to work. My first taste would have to wait till Sunday.
I’ve only had a few of what some may call “life changing culinary experiences”.....This was one! The smell coming off the Irish bacon was transforming. It took me to a camp fire in the hills it was so smoky. Then the taste: meaty, rich, the sweetness of the malard reac-tion. I remember hours later you could smell your fingers, and that lingering smokey bacon goodness was still there.
Well a few months later we opened Gracie’s and Howry’s is my first stop, literally! The Irish breakfast sandwich is
on the menu because I had to share this amazing bacon with
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A Story By Jim Rutolo
“Well, what else gets a man up early on a Saturday morning- BACON!”
“We’re passionate about making your food fresh to order, from scratch, and locally sourced when possible.”
The story of Gracie’s starts long before June 2013. As
a college graduate in 2009, with the recession raging, job prospects were slim. With a degree in history and latin, well realistically it qualified Gracie
to become a barista! LOL, no really!
After months of struggling to find meaningful work in museums, a cafe in Strasburg was hiring. Being only 2 doors down from our new apartment, Gracie applied. Armed with a piece of freshly baked cherry
pie she nailed her interview! That started a three year journey of learning and falling in love with the craziness of the restaurant business.
As for me, well I've wanted to own a restaurant since I was 9. I was cooking burgers &
fries standing on a milk crate
at the pool concession stand at age 11. Went to culinary school at 15. I ran my first kitchen at 16. At 18, I was given my first Head Chef job. After some turmoil in fine dining I gave
the pizza business a try. I
started delivering, then making pizza. At 20 years old, I became one of the youngest store managers in the country for
that company, managing a store that did over a million in sales annually. After a year, I was 21
and burnt out! I’d been in the restaurant business for almost ten years and needed a break.
I really didn’t cook for a while.
I did sales for a few years and then an opportunity seemed
to drop in my lap to open my own pizza shop at 25. I did
and 2 years later I was toast.
I sold out and promised myself
I was done with the restaurant business forever!
As I watched Gracie fall
in love with the cafe she was working at, it reignited some
of those long dormant feelings. We started doing some cooking together. We started catering some events. She was and always will be my Sous Chef!
It was fun and we worked well together.
Gracie loved the cafe she worked in so much that, when she overheard the owner
talking about possibly selling, we approached her. It ended
up she wasn’t really ready to sell. So after a few weeks of dreaming what a cafe of our own would be like we decided to check Craigslist.
Where else do you find your future? But there it was, the 3rd listing on Craigslist.
I called on a Wednesday night
at 8:30pm, got some basic info and set up an appointment to see it on Sunday at 3pm. Then...
I totally forgot about it! It had been one of those fleeting thoughts of “what if we buy a restaurant? HOW much could
it cost?” P.S. No dumber words about the restaurant business have ever been uttered.
The truth was it didn’t matter, we didn’t have two nickels to rub together. So I forgot about our appointment. But as they say, God moves in mysterious ways. See, Gracie’s mom had been working at Zion Lutheran Church right across
the street. She knew we were broke. Freeze & Frizz was
having a banana split sale that Sunday because it was Mother’s Day. So we found ourselves a mile up the road when the old owner called and asked if we were still good to meet up.
I can honestly tell you if we weren’t just up the road we wouldn’t have gone. I said sure,
it can’t hurt to look! Well we looked, and fell in love with
this quirky little cafe with 18 seats, a tiny bar sink, a single sandwich panini press, a hot plate and a half oven.
We loved it so much we looked at all the possibilities,
all the things we could do.
In the end, we had to tell the current owner NO! We can’t buy the cafe. We don’t have the money. Again God moved in
our lives (whatever you want to call it in yours), and He laid out a path. One we couldn’t pass up.
Thank God we did! It’s made all the difference in our lives. We have expanded 8 times, going from 18 to 40, 60, 80, 110, 130 and now 160 seats. We have renovated the restaurant too many times to count, the biggest in 2019 that included moving the kitchen and bakery. The menus and the faces change often. Great food done right is still our goal! The Pandemic has taught us a lot, so much it's a whole other story. We came out of it a better restaurant, a different one for sure but better. Our goals have changed as our lives have too. Now with 2 kids, JW is 7 and Addie 5 we've opened a new place Louie's Kitchen and Bar in Reading. What's next for us, who knows but great food will be at the core of it for sure! ■
Sun - Mon: 8am - 2pm
Tues - Sat: 8am - 8pm
Vol. 1 Issue 5
www.gracieslancaster.com
Gracie's On West Main
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OPEN 7 Days a Week, and
now open for Dinners!
264 West Main St Leola Pa 17540
717-556-0004
Butter Pies
Special order a full pie to guarantee availability, with 48hrs notice
Sugar Free Vanilla and Hazelnut
100% natural fruit juice and fruit puree, no high fructose corn syrup. Flavors strawberry, peach, or mango
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Gracie's On West Main
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Beverages
Bakery
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Gracie's On West Main
single shot . . . . . . . . . . . . . .2.32
double shot . . . . . . . . . . . . .3.32
espresso, steamed milk, and foam
Including one flavor
At The Bar
The Bakery At Gracie's
Our bakery options are always fresh and always changing,
Made from scratch with love by our bakery team here at Gracies.
Our selection is always changing.
Check out our bakery case for our monthly flavors
ask for todays selection starting at $6
Vanilla cheesecake, seasonal specialty flavors, and seasonal pies galore. Ask your server for todays flavors
We have a wide range of cakes, pies, cheesecakes, cookies, and more available for special order to make your event or special occasion great! *48hrs notice required
We here at Gracie’s love to
support LOCAL! Here are some
of our local partners:
Amosro's Bakery: Bellmawr, NJ
Lancaster County Coffee Roasters: Lancaster, Pa
L & S Sweeteners: Leola, Pa
Dart Container Company: Leola, Pa
Dietz & Watson: Philadelphia, PA
John F Martin: Stevens, Pa
Clark Associstes: Lancaster, Pa
LeBus Bakery: King of Prussia Pa
Splendid Arrangements: New Holland, Pa Fountainhead Soda: Huntingdon Valley, Pa
Smucker Farm Eggs, Bird in Hand, Pa
Landis Foods, Leola Pa
Stoltzfus Meats, Intercourse, Pa
Miley's Handcrafted Kombucha
"Your go to spot" Brunch, Lunch, Dinner, Drinks
12 Village Center Drive, Reading, PA 19607
Mon-Thur 11am -10pm
Friday 11am - 11pm • Sat 11am - 11pm
Sun 8am to 9pm
Kitchen Closes 1 hour before close
Consumer Advisory: Consumption of undercooked meat, poultry, or eggs may increase the risk of food-borne illnesses.
Alert your server if you have special dietary requirements.
Fresh
Squeezed!
Special Orders
Specials
Nitro Car Bomb, Iced Lavender London Fog, Caramel Iced Latte, and a Kombucha Sunrise
We believe PSL should be all year round; don't like coffee as much order as a chai instead
Smoke infused steamed milk, caramel and butterscotch topped with smashed pieces of Uncle Leroy's Bacon Brittle
Vanilla Bean Frappe with chocolate topped with whip cream and marshmallows
Strawberry smoothie with peanut butter syrup topped with whip cream and peanut butter sauce drizzle
Espresso, melted brown sugar, cinnamon syrup, topped with steamed milk and finished with mini Cinnamon Toast Crunch Cereal (contains gluten)
Earl grey, lavender, and your choice of steamed milk or iced
Espresso, chocolate and hazelnut syrup, and steamed milk
COOKIES, BROWNIES AND BARS
Since Gracie was a kid baking cookies with her mom was always her favorite. Now, we are fortunate enough to have amazing bakers on staff to create delectable delights for you!
Our sweet treat selection is always changing. Check out our bakery case for our monthly selection or ask your server to see a full dessert menu
Specialties
Upgrade to fries or side salad for $2.32
of double smoked, Irish & caramelized bacon, lettuce, tomato & chipotle aioli
Pulled pork, smoked Canadian bacon, swiss, yellow mustard, apple butter bbq sauce and house made pickles on grilled sourdough
Add house made chorizo . . . . . . . . . . . 3.32
Black, pinto & kidney beans, ground beef, ground pork, double smoked & Irish bacon all in a sauce made from scratch with four Mexican chilis topped with cheese and green onions
Gracie's On West Main
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GOURMET SOUP, SANDWICHES & BURGERS
BACON & BRUNCHTIZERS
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Gracie's On West Main
Served with Tomato Basil Bisque or Chips
For an additional $2.32 upgrade to side salad or our fries.
Not Your Average Grilled Cheese
Our selection is always changing.
Check out our bakery case for our monthly flavors
Consumer Advisory: Consumption of undercooked meat, poultry, or eggs may increase the risk of food-borne illnesses.
This applies to all dishes that contain eggs, burgers or steaks ! Alert your server if you have special dietary requirements.
Consumer Advisory: Consumption of undercooked meat, poultry, or eggs may increase the risk of food-borne illnesses.
This applies to all dishes that contain eggs, burgers or steaks ! Alert your server if you have special dietary requirements.
All New 1/2 pound burger! Twin 4oz USDA Choice smash burgers, cooked fast, thin, and juicy served on a buttered toasted brioche bun and served with fries
Check out our reviews on Yelp and Trip Advisor. Like us on Facebook.
Post a photo on Instagram!
Burgers
Locally made, thick cut, naturally hard wood smoked twice - 3 slices
Inspired by the flavor combinations found in South East Asia, It's sweet, spicy, sour, salty and smokey too! 3 - slices
Locally sourced hard wood smoked bacon cooked in caramelized brown sugar ... Let's call it for what it is bacon candy or just possibly the best thing you'll eat this week! 3-slices
What is Irish bacon...? It's a shoulder bacon, made from a heritage pig that has larger shoulders. The muscle is called a blade butt, it is cured and smoked like bacon, it's incredible! 3 - thick slices
It's steak bacon just trust me....what, you need more than that? ... Ok, it's our Irish bacon tossed in black pepper and Worcestershire sauce! So yeah like I said, it's steak bacon! 3 thick slices
Big Ass Plate of Bacon
A full pound of double smoked bacon piled high and ready to be devoured!
14 slices of local bacon goodness!!!
***Can't substitute a different bacon***
Going all the way back to 2017, Gracie and I have provided health insurance and paid time off for some of our staff. We wanted to do better than that.
As we have all seen cost skyrocket we have fought to not increase pricing and we haven’t in almost 2 years. We are now making minor adjustments to the menu. Some prices have gone down, most items have gone up by $.32.
Why 32¢? Because we want you to know that the money is not for Gracie and I. It's going to our staff to provide them with a better quality of life. We have revised the tip structure, which will include our entire staff so a little bit of the money that you tip your server will go to the support staff that helps them: the host, the food runners, the busser, and also the cooks, the dishwashers and the bakers that make your food. To achieve this, we have increased the wages of our servers to make sure they don't lose any money. Additionally, anybody over the age of 18 will have access to some form of a health benefit, paid time off, and a 401(k) plan.
Some of the push back we’ve experienced from guests about this has been surprising, it is a bit hurtful. There seems to be a thought that those of us who work in the restaurant industry don’t deserve a livable wage, or benefits. We don’t feel that way, we know how incredibly hard our staff works, and we want to do what we can to provide a career and not just a job. What we do here at Gracie’s doesn’t just happen, it takes a huge team of very skilled people to create the experiences you tell stories about. We thank you for allowing us to do what we love for a living.
Project 32... continued from page 1
people. As I said, he only made it if he had pork butt leftover and as much as I tried, I couldn’t get him to make more for me. We got busier and needed more Irish bacon. I even begged him to show me how he made it. “It’s taken me 50 years to perfect these recipes, you’re young you’ll figure it out.”
Well after weeks of looking, I found a sup-plier towards Philly that we used for several years. Then they stopped making it too. I found North Country Smoke House about a year ago and they have been wonderful, but....
Howry’s Irish Bacon was and still is the BEST smoked meat I’ve EVER eaten. I’m sad to say that Howry’s is no more and the Irish Bacon we sell is amazing, but when I eat it leaves me haunted by the memory of Howry’s. I will search my whole life for that experience again.
Thanks to R P Howry Butcher Shop. Without him and his Irish bacon maybe, just maybe, Gracie’s wouldn't be what it is today. ■
Irish Bacon continued from page 1
Cheese 13.32
Cheese 14.32
Chocolate Sauce • Nutella Sauce • Caramel Sauce • Peanut Butter Sauce • Candied Walnuts • Bananas • Fresh Strawberries • Whipped Cream • Marshmallow Sauce
Gracie's On West Main
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Breakfast
SWEET BREAKFAST, SIDES & SALADS
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Gracie's On West Main
Over Home Fries . . . . . . . . . . . . . . . . .13.32
Side of Creamed Chip Beef . . . . . . . . . 8.32
Toasted wheat, smashed avocado, sautéed spinach, cherry tomatoes, and onions topped with two eggs and hollandaise served with home fries or side salad
Chicken Tinga . . . . . . . . . . . . . . . . . . . 3.32
Belgium waffle topped with a pickled brined, southern fried chicken fingers drizzled with a spicy garlic chili syrup served with two eggs
Our selection is always changing.
Check out our bakery case for our monthly flavors
Spring greens, cherry tomatoes, cucumbers, croutons and dressing
Consumer Advisory: Consumption of undercooked meat, poultry, or eggs may increase the risk of food-borne illnesses.
This applies to all dishes that contain eggs, burgers or steaks ! Alert your server if you have special dietary requirements.
Fries
Fried in lard and rendered bacon fat to a
crispy golden perfection!
Salads
Spring greens, shredded iceberg, sliced tomato, onions, twin burger patties, pickles, shredded cheese, fries and special sauce
Choose either two french toast or
add $2 for two waffles
Ranch - Avocado Ranch - Chipotle-Lime Honey Lemon Vinaigrette -
Bleu Cheese (add +.75)
Spring greens, grilled marinated chicken, cucumber, tomato, bacon crumble, hard-boiled egg, avocado, pickled, red onions, bleu cheese crumbles and croutons
Spring greens, sliced apples, cheddar cheese, candied walnuts, tomatoes, cucumbers, pickled red onion, croutons, and grilled marinated chicken
Spring green salad, cherry tomatoes, cucumbers, red onion, and croutons
Consumer Advisory: Consumption of undercooked meat, poultry, or eggs may increase the risk of food-borne illnesses.
This applies to all dishes that contain eggs, burgers or steaks ! Alert your server if you have special dietary requirements.