JANUARY 2012
Retropolitan’s Eclectic Selection Retropolitan owner Sarah
Carter had a vintage store be- fore e-Bay selling got popular, and when the novelty of on- line wore off, Carter decided to return to the face-to-face customer interactions that she had long missed. Retropolitan, located at 123 D. South Duke
Street, features a selection of unique vintage clothing, jewel- ry, furniture, china, and glass- ware. The store also features the work of local artists. Carter, who opened the store
in late September, procures most of the items herself but will take occasional consign-
ments of interesting pieces. Al- terations and repairs on items purchased at Retropolitan or any items are available from store seamstress, Roselyn Men- dez. For information, see Face- book or call 304-261-1709.
The New Yorkshire: New Chef, Offerings & Music
New Yorkshire. “The addition of Geisbert will both maintain all that was good from our first year while expanding what we do,” said Lechliter. “I am really excited about
working with the New York- shire,” said Geisbert. “I can merge my professional kitchen experience with my culinary creativity. It’s a pleasure to be able to write a menu from the ground up and put my own stamp on it,” said Geisbert. Geisbert grew up in Walkers-
The popular Shepherdstown Restaurant, The New York- shire, is broadening its tradi- tional English menu to include several American style favor- ites. “We have had a great year, met many wonderful patrons, and couldn’t be happier with the reception our menu has received,” said owner Sandra Lechliter. “We wanted to build on this success and offer our customers a selection of Ameri- can cuisine with the same at- tention to detail as our English menu,” added Lechliter. “I also felt that with the coming new year we wanted to recommit to being at our best. With the New Yorkshire, I want to bring the best in food, service and live entertainment to Jefferson County.” The added fare, continued attention to customer service, and the hiring of Chef Todd Geisbert are all aimed at mak- ing The Yorkshire into The
ville, Maryland and has lived locally since 2004. “I guess you can say I did it the old fash- ioned way and learned on the job.” Geisbert started at the Bavarian Inn in 2004 as a bus boy and worked his way up to one of their most dependable guys in the kitchen. “I learned a great deal from Wolfgang Vo- mend, a global certified master chef at the Bavarian.” Under Vomend’s tutelage Geisbert learned to pay attention to the
details. “From the first minute the food arrives to the second it leaves the kitchen on its way to the table, you have to be your best,” says Geisbert. The New Yorkshire prepares
all their dishes in-house no pre- packaged, pre-prepared items are served. “Everything on our menu we prepare here with lo- cal ingredients when possible. Our biscuits are made from scratch, all our meats are roast- ed in house, and our ribs and pork barbeque are prepared in our wood fire oven,” said Gei- sbert. “I am thankful for this opportunity to make great food for a great restaurant.” While some menu items will
be cut to make room for the new fare, The Yorkshire’s most popular English offerings will remain. “We will still be serving our bangers and mash, fish and chips, shepherd’s pie, our deli- cious Haddock sandwich and our Guinness with aged ched- dar fondue,” said Leichleter.
07
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In this photo: Memphis Style Baby Back Ribs served with house cut fries, cole slaw, and The New Yorkshire’s own barbeque sauce with homemade southern style buttermilk biscuits.
The Observer the largest circulation newspaper in Jefferson County.
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