Shade Mountain Winery
Located along scenic Route 104 in Middleburg, Shade Mountain Winery is owned and operated by the Zimmerman family, with parents Caroline and Karl at the helm. Housed in a 19th Century converted bank barn among 70 acres of vineyards, Shade Mountain is scenic, picturesque, and definitely worth the drive.
The vines are cultivated, grapes harvested, and final wine produced all on-site – to the tune of 30,000 gallons of wine annually. Karl and sons, Bill and Ben, spend their days in the vines and vats while Carolyn and daughters, Amy and Jenny, staff the tasting rooms.
Since the winery opened in 1999 (it took ten years to convert the corn and soybean farm into a vineyard), it has remained a year-round destination for locals and tourists – offering an expansive deck overlooking the vineyard.
The size of the vineyard and winery puts them at the top of the Commonwealth for independent wine grape growers. They grow native grapes (Concord, Steuben, Niagara) without too much difficulty, however the European varietals (Cabernet Sauvignon, Merlot, Chardonnay) require more attention and growing techniques such as grafting, where they graft the varietal to root stalks.
The awards are proof that they have bottled excellence. At the recent 2025 PA Farm show:
- Gewurztraminer received a double gold and best of show dry wine
- Lemberger received a gold
- Dry Rose received a silver
Fero Winery
Just outside of downtown Lewisburg along JPM Road, you’ll find Fero Vineyards owned by Chuck and Daneen Zaleski. The Zaleskis planted 13,000 vines on a historic Union County farm in 2010 with Pinot Noir, Pinot Grigio, Riesling as well as rarer varieties like Lemberger, Grüner Veltliner and Saperavi. Daneen Zaleski said they have ideal growing conditions in Central Pennsylvania for the latter, traditionally-European grapes.
“We were blessed with deep soils on a south facing slope near Lewisburg on our family farm established in 1812. After 15 years of harvests, we have created a list of wines that can be found nowhere else in the world,” Daneen said.
Fero Vineyards and Winery’s mission is to produce a premium Pennsylvania wine, unique to the region, and loved by neighbors and visitors alike. They pride themselves with having both dry and sweet wine varieties for all to enjoy.
They have two beautiful venues to host small and large events with ample indoor and outdoor space for guests.
Union Cellars Winery
Located between Lewisburg and Mifflinburg on Furnace Road, Union Cellars Winery opened during COVID, in May 2020, by husband-and-wife Jillian and Mark Rogers and their four young boys. The 3-acre vineyard is surrounded by her parents’ corn and soybean farm, where she grew up.
While the original plan was to build a new structure, they jumped at the opportunity to purchase a former Auto Body Shop adjacent to their parent’s farm. After a full year of renovations in 2019 and thanks to Jillian’s interior design flair, they have successfully transformed the space into a modern, sleek, and cozy light-filled space offering expansive views of the vineyard and farm fields.
They offer a wide variety of wines, seasonally up to 20, ranging from dry to sweet, using their own grapes and grapes purchased from a 250-mile radius, including nearby wineries Shade Mountain Winery and Fero Winery.
Although a young winery, they already have some awards under their belt. Pet-Nat Sauvignon Blanc won silver and Pathfinder dry red wine with hints of wild berry and earthy undertones won bronze in the Camp Good Days Finger Lakes International Wine & Spirits Competition.
One of their most popular varietals is the Pet-Nat dry sparkling wine, made in the rustic Pét-nat style, short for Pétillant Naturel. According to Jillian, the wine is bottled while it’s still fermenting, capturing the bubbles, and giving the wine a crisp, yet rustic, unfiltered, appeal.
Jillian said, “My parents love having the winery here. The farm has been in my family since the Great Depression…my dad is thrilled to see it be put to use in a new and different way.”
Their large patio includes beautiful views of the vineyard, as well as the rolling farmlands and mountains of Union County. Live music is often hosted on the patio in the summer.
Whispering Oaks Vineyard
Whispering Oaks Vineyard, located on Route 61 in Sunbury, is another family-owned and operated vineyard with amazing views of the valley.
Whispering Oaks produces their own wine and has a tasting room, but they also offer a beautiful rental venue for weddings, anniversaries, showers, and other family gatherings.
Owner Tracey Bonney said, “While in our early stages of business it took the input, talent and time of all ten of the family members who share ownership in the business, it is now mainly managed by myself and my husband Ryan on the wine side, and my brother Brian and his wife Jacki on the rental side. We’re all co-owners.”
They recently expanded to a satellite store in the Banty Rooster at Ard's Farm, Lewisburg. In addition to that satellite location, open Wednesday through Sunday, you can also find them weekly at the following farmers’ markets: Lewisburg Farmers Market (year-round on Wednesdays), Selinsgrove Farmers Market (Saturdays, May-November) and Rusty Rail (bi-weekly on Sundays, May-October).
A unique feature of their tasting room – in addition to wine, it features other locally made items. This includes drinks from local
breweries, distilleries and even a selection of locally made sodas (Red Cream, Blue Birch, Moxie) from the Catawissa Bottling Company as well as unique food items such as game summer sausages from Shaffer Venison Farms in Herndon, artisanal cheeses from Goot Essa in Howard and pickles from Peter Peppers PA Pickles made in Lewisburg. Even the chips (Middleswarth/Middleburg) and pretzels (Uncle Henry's/Mohnton) are made locally.
According to Tracey, “One of our most popular wines is our award-winning Poppy’s Peach. It is just like taking a bite from a fresh, ripe, peach. It was named after one of the owners – my father, affectionately known as Poppy by all his grandchildren. He is not a big fan of wine; he says it makes him ‘make faces’. However, he really enjoys our Poppy’s Peach mixed with some ginger ale for a truly refreshing spritzer. With that discovery, he is pleased to say that he can enjoy a wine-based drink that doesn’t make him 'make faces'.”
For a list of ALL of the wineries in the Susquehanna River Valley, check out our Wineries Page.
Pineknotter Brewing
Located in the heart of Northumberland, Pineknotter Brewing Company offers a wide variety of carefully handcrafted brews using only all-natural ingredients. With nine creations on tap, they also carry a nice selection of locally-made wines, spirits and sodas. In fact, they are one of the first establishments in the area to carry wine on tap from Dalvino Winery.
Their fifty-four seat tap room is equipped with a panoramic glass-style garage door and outdoor seating on the deck.
The rustic décor and historic photos throughout the tap room allow for rich conversations about Northumberland’s fascinating history.
Their food is provided by On-A-Roll in Northumberland, voted “Best in the Valley” for their high-quality sandwiches.
Rusty Rail Brewing Company
History comes alive at Rusty Rail Brewing Company in downtown Mifflinburg.
The enormous three-story structure that now houses Rusty Rail was built in 1911 for the former Mifflinburg Body Works, a company that manufactured wood bodies for Model T trucks. If these walls could talk.
Today, it is Pennsylvania’s largest brewpub, offering a one-of-a-kind dining atmosphere that includes several hand-painted murals and restored Ford trucks from the early 1900s.
The first level of the brewpub features a main bar, main dining area, All Seasons Room and an outdoor Beer Garden with Bavarian-style beer tables and a rustic, gas forge fireplace.
The second level of the brewpub houses the ever-popular Game Room, complete with 1923 Brunswick pool tables, shuffleboard, foosball, darts, video game tables, board games, six big-screen TVs and another full-service bar. This room also features an impressive trophy collection of wild game mounts from all over the world.
Also on-site? Eight luxurious suites that are located on the third floor of the brewery. Each custom suite features a full living area, stocked kitchenette, bathroom, TV and free Wi-Fi.
Covered Bridge Brewhaus
Covered Bridge Brewhaus, in downtown Shamokin, definitely delivers on its slogan – a European style pub with Coal Region hospitality. From the eccentric and cozy interior to the music piped out onto the street, you’ll feel right at home at this zany tavern.
Owner Eric Kuijpers was born in Holland, where Old World craftsmanship isn’t an advertising slogan, it’s a way of life. He founded the Covered Bridge Brewhaus to create artisanal beers that respect tradition yet simultaneously push the boundaries of modern craft beer.
It’s a family affair: Eric runs the restaurant with his girlfriend Cindy Popewczak who is the mastermind behind the eccentric décor, Cindy’s daughter, Cheyanne Schweitzer who manages marketing and is a bartender, and Cindy’s son, Shane Popewczak, a lead brewer.
Covered Bridge’s beers are made as they should be: never rushed, brewed hands-on in small 120-gallon batches using direct fire with natural ingredients containing no additives. Fermentation is monitored in 150-gallon tanks with computer-controlled precision. The beers are non-filtered and since they’re brewed locally, the beers are guaranteed to be fresh.
The interior features three different rooms: a parlor, taproom and speakeasy that are all interconnected by a fun speakeasy entry – a vintage refrigerator door. The retro room has 1950s vintage décor and bar seating, the second room is a speakeasy, and the third room is a Victorian parlor.
Cheyenne said that the business will be celebrating 10 years this year and has grown over the years. While it started in one storefront, as the two businesses on its sides (a former hair salon and insurance company) opened up and went for sale, they purchased and renovated them. They also offer outdoor seating and rotating food trucks on the weekends.
Lost Mined Brewing Company
Another downtown Shamokin treasure is Lost Mined Brewing Company, which started out in a small pot on the kitchen stove. After a few early experiments, owner Dennis Kaleta progressed into, “A half barrel 'brew shed' in the back yard, then a one-barrel, gas-fired 55-gallon system boasting two one-barrel temperature control fermenters, a 15-gallon hopback, and a grain crush that could handle 5 pounds per minute,” according to their website.
When a local bar and restaurant went up for sale, Dennis’s community of friends and family pulled together to donate time, labor, ideas, and even money to make his dream a reality. They even helped raise the funds to remodel and purchase larger scale brewery equipment. His dream became a reality in 2021 when the restaurant and bar opened to the public. Today, the establishment is managed by Dennis’ granddaughter, Olivia, who also bartends.
Lost Mined is the first commercial brewery in Shamokin in over 46 years. From the custom-built 30 brew tap system to the historic collection of mining artifacts on display – no detail was overlooked.
Lost Mined has a large collection of full-bodied house brews along with popular easy-drinking options. I highly suggest the Sour Cherry!
The decor of the restaurant pays tribute to the region’s mining history and includes coal mining artifacts, memorabilia, old mining maps, photos and mining tools.
Lost Mined offers a full menu including appetizers, burgers, pizza, steaks and specials.
For a list of ALL of the breweries in the Susquehanna River Valley, check out our Breweries page.
The Fence
The Fence, located along Route 405 next to the Susquehanna River, is nostalgia at its very best. From the moment you pull your car into the busy parking lot, you can almost feel yourself being transported through time. Friendly reminder: this is a cash-only business.
This is truly the perfect destination to take your family or friends for a laid back and relaxing lunch or dinner, where the fresh cut fries, fish sandwiches, and chocolate milkshakes are the stars of the show!
They offer three ways to dine: stay in your car for car-hop service, sit inside in their casual and air-conditioned dining room, or dine alfresco at a picnic table. Four-legged pets are welcome outside, which is a plus! All three options allow diners to take in the River view – usually with boats paddling by.
Known for their hand-breaded fish sandwiches, shrimp, and scallops, they also offer breaded chicken, burgers, and hot dogs, all for a price that hearkens back to decades ago!
Their website includes a lovely synopsis of their history, “A restaurant called The Breezy Tent stood on the present site of The Fence in the 1930s and had two owners. Bob and Elva Reitz purchased the farm above the restaurant in 1951 and Bob
decided to build a permanent building on the site of the present restaurant. They ran the business seasonally and called it The Fence. They ran the restaurant until the flood of June 1972 destroyed the building. Bob rebuilt the restaurant in the spring of 1973 and it was completed in the fall of 1975, when a second flood occurred, rising to four feet above floor level. They had another of high water and sold the business. Robert and Debra Rabb purchased it in October 1975. In 1980 the screened in porch was converted to a dining room and outdoor seating was expanded. Flooding has impacted the Rabb family three times. Matt Rabb is now the second-generation owner.”
It should be noted that they still maintain those family recipes: the tartar sauce, red sauce, and cabbage salad are all made from the Reitz’s recipes.
The Fence is open seasonally from mid-April to mid-October for lunch and dinner.
Skeeter’s BBQ
Inside PA Magazine’s spring 2025 issue featured an article about Skeeter’s written by local writer Cindy O. Herman. Part of that wonderfully informative article is below:
As significant as the Susquehanna River is in our Valley, few restaurants are situated to offer views of it. At Skeeter’s BBQ, customers have seen crew teams racing across the water and eagles gliding above it.
Skeeter’s makes all their products in-house — soups, coleslaw, corn muffins, barbecued beans, desserts. But what really draws customers in is their hand-pulled pork, chicken, ribs and brisket made in their own smokers.
Denise Skotedis and her son, Alexander Skotedis, own the business that was started 20 years ago by their late husband and father, respectively, John Skotedis.
“We have a signature barbecue sauce, which is my husband’s recipe, and my son’s the only one who makes it,” Skotedis said. “In addition to our signature barbecue sauce, we also have a signature wing sauce. It’s tangy and spicy. We pride ourselves on homemade and made fresh.”
The combination of home-cooked food, musical entertainment, outdoor dining and that wonderful view all help Skeeter’s BBQ stand out.
“Customers love sitting and watching Bucknell and Susquehanna universities crew teams practicing, so that’s a highlight,” Skotedis said. “Another highlight is, we have eagles that fly along the river and oftentimes you’ll see them flying by. We have a pretty unique location. We’re pretty lucky.”
When her husband died, Skotedis decided to leave behind her career as an interior designer and throw her energy into Skeeter’s, a decision that came with some heartache and some joy. She loves hearing people rave about the view or about the rowing shells hanging from the peaks of the vaulted cathedral ceiling. She loves seeing how excited customers get watching the activity on the river.
People enjoy seeing their food being prepared right in front of them with Skeeter’s open kitchen concept, and they enjoy relaxing with friends and family in the outdoor dining area with the backdrop of the 1940’s Skeeter’s truck, restored by Alexander.
“Skeeter’s has a long family history, and we’re very lucky to have such a great property and a wonderful clientele. If we didn’t have the clientele, obviously, we wouldn’t be here,” Skotedis said. “It’s all of the above that I love, as well as our dedicated team that makes being in the Skeeter’s restaurant business rewarding.”
Penn’s Tavern
Penn’s Tavern, owned by Tom and Liz Mertz, and located on Route 147 just south of Sunbury, is the perfect blend of history and natural beauty, boasting an early American stone structure and a breathtaking location along the Susquehanna River. As one of the oldest buildings in Northumberland County, Penn’s Tavern has undeniable charm.
Owner Liz Mertz said, “Customers enjoy awe-inspiring sunsets while dining on the River Deck or taking in the river view from our pub area. We invite you to come as you are, whether that means dressing up or coming straight from the river in your fishing attire.”
The original part of the tavern has an old-world feel, complete with mountain stone walls, two stone fireplaces, and old wood plank flooring. The menu features a variety of culinary delights and seasonal specials, ensuring there’s something for everyone. They prioritize local sourcing, purchasing local produce whenever possible and their black Angus beef is from a nearby farm.
Their full-service bar offers a rotating selection of fifteen beers on tap, including Pennsylvania craft beers, imported German drafts, and the beloved domestics.
They also have signature cocktails, like the River Room Sangria. Mertz said it was originally created by one of their first bartenders when they opened, and has been a favorite ever since.
“Another popular cocktail is our Salted Caramel Martini, scrumptious enough to be counted as dessert!” she said.
Old Mill Creamery
Situated along Route 192 between Lewisburg and Mifflinburg in the tiny community of Cowan, Old Mill Creamery offers ice cream and bottled milk, sourced from a dairy farm that’s less than a mile away.
In 2022, local dairy farmer John Nolt, together with his family, opened Old Mill Creamery in a restored 190-year-old mill. It was a dream many years in the making for Nolt.
On a recent Wednesday just before noon, a line of a dozen people waited for freshly made ice cream served in homemade waffle cones and thick, creamy milkshakes.
The milk comes from Nolt’s own dairy farm, which got its start in 1993. The farm is located less than a mile from the creamery and has a herd of 58 cows. Nolt said the distance from farm to creamery is a stark difference from most bottled milk, which he said travels on average 300 miles from the farm to the store shelf. Old Mill Creamery’s ice cream tests at 14% butterfat.
Old Mill Creamery serves hard ice cream by the scoop in a dozen flavors: vanilla, chocolate, strawberry, raspberry, butter pecan, chocolate chip cookie dough, cookies and cream, coffee, peanut butter, Oreo, butterscotch and orange cream, to name a few. Customers can sit at tables inside in the air conditioning or at picnic tables and benches outside.
The small retail store boasts a wide variety of freshly bottled milk: whole milk in gallons, half gallons and single serve; reduced-fat milk and skim milk in gallons and half gallons; and chocolate milk in gallons, half gallons and single serve. A fun addition: the creamery also offers a drive-thru.
Nolt said, “If you read the history, the hub of these little towns was always their mill,” he said. “The farmers all ended up there and exchanged all the news there. And when you step out here on a summer evening and there’s a group of neighbors standing here and their friends are there. ... It’s like it’s a different variation of that. I love the socializing and seeing friends meeting each other here.”
Gable House Bakery
When Nikki Keister-Hornig opened Gable House Bakery in 2016, she knew she wanted to provide goodness and nostalgia in every decadent bite.
The business’s name is an acrostic for “Goodness Actively Brightens Lives Everyday,” and Keister-Hornig said it is a daily reminder of her mission.
The bakery focuses on made-from-scratch pastries like cinnamon rolls, sticky buns, deluxe whoopie pies, eclairs, cream puffs, macarons and cake doughnuts as well as cupcakes and custom wedding and special occasion cakes — all with homemade dough, filling and icing.
Many of her signature items are based on family recipes, namely the recipes of her two grandmothers and her mother, Donita Keister, who was a professional cake decorator for almost 30 years. Donita still has a reputation locally for her gingerbread houses and kits.
Keister-Hornig said she has fond and vivid memories of her late grandmother showing her how to make and roll sticky buns when the business first opened, using their family recipe. Her pie recipe is also her grandmother’s and many of her cake recipes and buttercream recipes are her mother’s.
Her high standards are evident from the moment you walk into her bake shop, located at 441 Chestnut St. in downtown Mifflinburg.
“I wanted to do something that could bring some joy and nostalgia,” she said. “The word I always go back to is goodness. Goodness in quality and also goodness as part of our community.”
Keister-Hornig said they source local products whenever possible and make everything from scratch. “That matters a lot to me ... that kind of goodness is our standard. We also want to be a place people can walk into and feel welcome no matter who they are.”
Keister-Hornig finds inspiration in the local seasons and features local fruits in her recipes, including strawberries, peaches and blueberries from farms within a short driving distance. She also sources her milk and eggs from local farmers.
Gable House Bakery has a weekly presence at the Lewisburg Farmers Market on Wednesdays. She noted the market’s older customers are discerning and were initially doubtful of her “old-fashioned” cream puffs, eclairs, sticky buns and cinnamon rolls.
She recalled, “When we first started bringing sticky buns to the market, people were skeptical. We needed to earn their trust; it took us a couple months. Now people look for them and they’re one of the first things to sell out.”
She said the biggest compliment is when someone says about her pastries, “I've never found one that tastes like my grandmother’s — but yours are pretty close.”
As her business becomes a downtown anchor, she is gratified by the regulars who come from many different backgrounds, running the gamut from local residents to visitors from New York City.
Elizabeth’s Bistro
Elizabeth’s, an upscale American Bistro in the heart of downtown Lewisburg, is the embodiment of a dream that chef and owner Elizabeth Long-Furia brought to life over 25 years ago.
Elizabeth’s has become a fine dining destination focusing on seasonal menus, locally-sourced ingredients, fresh breads and decadent desserts in an upscale experience.
One example of their commitment to sourcing local – they have established an enduring relationship with Landis Farms Poultry, a local environmentally friendly farm, that has provided free-range chicken for twenty years.
Located directly across from the Campus Theatre’s glowing marquee, it is also known for having one of the best views of bustling Market Street.
Each featured dish is carefully prepared, artfully plated, and stays true to fresh ingredients. In addition to menu selections, they offer a nightly, three course tasting menu that is paired with a wine flight that may be purchased by a two or four ounce pour. Elizabeth’s serves special menus of tapas and sushi seasonally.
Reservations are highly suggested. They are open for lunch and dinner Wednesday to Saturday.
Whew! What a list! Get out there and enjoy – and tell the owners that we sent you!
For a full list of dining options, visit the Food & Drink section of our website.
