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Discover

Our Story

In the spring of 2013, we were newlyweds with not a lot of money, but a whole lot of dreams. After one look at a tiny 18-seat café, Gracie knew that this place with exposed brick and lots of natural light was the future for their dreams. Jim’s amazing gift for creating unique and innovative twists on classic American diner food and Gracie’s gift for creating a welcoming atmosphere soon earned us a growing following of regular customers. We wanted people to feel like they were at home here, and we wanted to fill their bellies with made-from-scratch food and their hearts with Gracie’s chalk art. We created relationships with our guests. And we worked our butts off. And it has been worth every minute. Along the way, we found ourselves in a unique position to expand the physical space of the restaurant as the business grew. With expansions nearly every year since we opened, we made a large update and expansion to the restaurant in the summer of 2019. What once was a small cafe with just Jim and Gracie has now grown into a 160-seat full service restaurant that employs 60+ people.

In the spring of 2013, we were newlyweds with not a lot of money, but a whole lot of dreams. After one look at a tiny 18-seat café, Gracie knew that this place with exposed brick and lots of natural light was the future for their dreams. Jim’s amazing gift for creating unique and innovative twists on classic American diner food and Gracie’s gift for creating a welcoming atmosphere soon earned us a growing following of regular customers. We wanted people to feel like they were at home here, and we wanted to fill their bellies with made-from-scratch food and their hearts with Gracie’s chalk art. We created relationships with our guests. And we worked our butts off. And it has been worth every minute.

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Along the way, we found ourselves in a unique position to expand the physical space of the restaurant as the business grew. With expansions nearly every year since we opened, we made a large update and expansion to the restaurant in the summer of 2019. What once was a small cafe with just Jim and Gracie has now grown into a 160-seat full service restaurant that employs 60+ people. We are so grateful for the community support that has gotten us to this place.  In 2016, we grew our family as well. Our son joined us in the summer that year, and his sister was not far behind him 2 years later. They can often be heard running around upstairs above the dining rooms or giggling in the hallways.

We are so grateful for the community support that has gotten us to this place.  In 2016, we grew our family as well. Our son joined us in the summer that year, and his sister was not far behind him 2 years later. They can often be heard running around upstairs above the dining rooms or giggling in the hallways.

Meet

Jim

Jim grew up in Berks County, and the cooking bug bit him at a young age. At 5, he was pulled up to the stove on a chair, cracking eggs for his dad. By 11, he was helping his mom run the concessions stand at the local community pool. By 16 he was running the outdoor kitchen at a popular bar and grill. At 17, he graduated the Berks County Career and Technology Center’s culinary arts program. And by 24 he owned his own pizza shop with two locations. With years of experience in everything from pizza to fine dining, Jim still spends his free time learning new techniques and studying new trends. It’s his constant desire to keep finding better ways of doing things that has helped Gracie’s menu become the wonderfully creative and award-winning centerpiece of the restaurant.

Meet

Gracie

Gracie grew up in Lancaster, and always loved food and hosting people. But more than that, she loved being creative- music, art, theater. In college, she studied Latin and History, with the intention that she was going to go into museum work. But as a young newlywed with few museum job prospects, she found herself entering the food service industry just to get a job. She was the shop manager and baker for a small cafe in Strasburg. Very quickly she fell in love with the pace, the people, and of course the food. It was only a few years into her career that she and Jim started talking about opening a place of their own.

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