Central Table Eatery has expanded to include outdoor seating.
Hospitals have always worked hard to provide tasty food. In recent years, there’s been an added emphasis on healthy ingredients, in recognition of the role food plays in healing and sustaining patients, visitors, and employees.
“When we embarked on the project of opening a new kitchen and dining hall, our vision was to raise the level of food quality and nutrition and exceed expectations for all the individuals we serve,” said Nick del Valle, director of Dining Services at Penn Medicine Lancaster General Hospital (LGH).
Exciting New Choices for Patients
In the spirit of that vision, LGH recently rolled out its first major menu update in more than a decade for hospital inpatients on the Duke Street units. Meal orders are taken by a host or hostess on an iPad using software that integrates each patient’s dietary guidelines.
Alongside classic favorites like Lancaster chicken pot pie, the menu includes new recipes, with all meals made from local ingredients, antibiotic-free meats, fresh produce, aromatic herbs and spices, ancient grains, and heart-healthy fats. Feedback from patients has been positive, with special shoutouts for the crab cakes, Mediterranean salmon, and turkey burgers.
More to Enjoy at Central Table Eatery
LGH opened its first phase of the cafeteria in May 2022, elevating hospital dining for visitors and staff with its focus on healthy, locally-sourced ingredients; hand-crafted foods; and selection of world cuisine that mirrors our diverse community.
“The Central Table Eatery is an undeniably unique experience that is truly unexpected for a hospital setting,” del Valle said.
In late January, Central Table Eatery completed phase two of renovations with expanded seating and new food stations including Good Grain Deli, a New York-inspired sandwich station featuring house-brined and smoked pastrami; and Earth Bowl, offering vegetable and grain-based options. The much-anticipated Foodworks station showcases meals prepared by local chefs and restaurants.
“Our final Eatery concept, a plated, mid-Atlantic style restaurant, will open in early spring,” del Valle added.