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    Taste True Art. Discover Amorette.

    “This is a true fine dining experience. Expect the unexpected. Because you are not going to taste what you are thinking. I want to have you taste a dish that you’ve never experienced before.”


    Executive Chef Daniel LeBoon is ready to share a culinary experience unlike any other offered in Lancaster. The newly-opened Amorette blends American style cuisine with French and Asian influences.


    “I want the food to speak for itself,” said LeBoon, referencing the eclectic menu. “When you take the first bite, I want you to have to pause to really take it all in—that’s when you know it’s something special.”


    Here’s our guide to Amorette—Lancaster’s newest buzz-worthy destination that just opened it’s doors on the corner of Prince and Lemon.

    Amorette: Experience The Unexpected


    Amorette opened the end of May 2018, and continues to see an influx of guests eager to try something unforgettable. The regional food destination offers a prix-fixe menu with options for multi-course tasting in a beautiful upscale setting, decorated by local interior designer David Lyall. There is a chic bar that celebrates flavor, chef’s table dining opportunities, and walls of hundreds of wine selections.


    “I am always looking to bring ingredients from all over the world to develop something incredible,” added LeBoon. “We want to up the game when it comes to perfecting a dish that is truly exclusive.”


    Many of the delicious options include ingredients like premiere Argentinian shrimp, Nantucket scallops, A5 Kobe beef, fresh antelope, and more.


    “We wanted to offer something completely different,” said LeBoon. “Not just in Lancaster, but in the entire region. This is a regional food destination.”


    Hours vary. Both the dining room and bar are open for lunch Tuesday- Friday 11:30am-2pm. The bar is open for dinner Tuesday- Thursday from 4pm – midnight, and until 2am Friday and Saturday (kitchen closes 10pm). The dining room is open for dinner Tuesday – Thursday 5-9pm and Friday and Saturday until 10pm. There is also availability for private and special occasions. Discover more information, make reservations, and learn more on the website.

    "Expect the unexpected. Because you are not going to taste what you are thinking. I want to have you taste a dish that you've never experienced before."

    Behind The Kitchen Doors


    “I started getting onto the culinary path helping with my father’s Lancaster catering company when I was young. Then I was a dishwasher—and it went on from there.”


    Executive Chef Daniel LeBoon is a Lancaster native who has always had a passion for the culinary scene. After he began as a dishwasher in his teenage years, he has gone on to be trained by some of the top restaurants in the United States, if not the world, with chefs Eleven Madison, Le Bernadin, Alain Soliveres, and Alain Ducasse. Recently, before Amorette, Chef LeBoon owned the French restaurant Josephine’s in Marietta, PA. When this Amorette opportunity arose, he jumped at the chance to transform the upscale dining scene in his hometown.


    “I have had a career path that prepared me to take the next step in offering something extraordinary,” said LeBoon. “And Amorette is the result of that passion.”


    With the help of Tom and Donna Ponessa, owners of Amorette, LeBoon has put together a rockstar team of chefs rivaling some of the top culinary teams in the country.


    Parisian-born Executive Pastry Chef Renaud Besnard trained under Joel Robuchon in Paris, and was in New York at Aureole before coming to Lancaster to join Amorette. Rounding out the executive chef team is maitre d’ Jillian Besnard who brings a legacy of experience to the table, both literally and figuratively.


    Our team is absolutely fantastic,” said LeBoon. “I couldn’t have asked for a better group.”


    Amorette also boasts Michelin-trained Parisian Level 3 Sommelier Thierry Lesparre who has curated over 2,500 wines to Amorette from 10 different countries. He looks to educate diners on wine pairings, and hopes to encourage new ways of viewing a true dinner experience.


    “We want to be exquisite,” said Lesparre. “We want to offer an exclusive wine variety. We are looking forward to the introduction of a new style wine, new grape flavors, to the community.”

    Meet At The Table: The Menu


    The sophisticated menu features unique selections such as SableFish & Salmon, Oyster Crude, Quail, Blue Crab Cake, Short Rib, Duck Breast, Rib Eye Cap, Rabbit Loin, and—one of our favorites—Lobster Tail. Explore the entire menu and browse the prix-fixe menu online. Diners will also have the opportunity to sit at the private chef’s table. Located right inside the kitchen, the chef’s table offers a 12-course, blind tasting menu exclusively crafted by Chef LeBoon and his team—a unique experience you’ll never forget. There is also a lunch menu that includes favorites like the Signature Crab Cake and Beef Short Rib for daily options. 


    During our visit, Chef LeBoon decided to make a dish featuring King Crab, seabuckthorn berry burmante, Asian fern Kinome, dirt, baby carrot, radish, carrot tweel (dehydrated carrot juice), a little brocollit purret, chive essence, carrot tuperic jelly. 


    He was a master at creating the dish from start to finish—explaining the process and offering tips and notes along the way.


    “The Chef always has to try the sauce first,” he noted, quick sampling the buttery sauce he crafted. “Don’t eat it if he doesn’t.”


    One of the most fascinating elements of the dish was what the team lovingly called “dirt.” It’s buckwheat flower, AP flour, Victory Hop Devil IPA, salt, sugar, and malt flour. It’s all combined together, and then dehydrated. You then add butter instead of the beer, and dehydrate again. Then, the dirt is ready—and it makes a perfect cradle for the dish.  


    “It’s not just delicious,” added LeBoon. “It’s art. And we wanted to take it a step further than farm to table—we are bringing you the dirt.”

    “Our goal is to raise expectations and create everything on a higher level."

    The dish was absolutely amazing. When Chef LeBoon says he wants you to pause and think about the first bite, he is being completely serious. This isn’t a meal you eat quickly—you are going to want to savor each bite and take in all the flavors.


    “Our goal is to raise expectations and create everything on a higher level,” added LeBoon.


    I never experience King Crab this tender—and the dirt is just as unique as it sounds. It truly was an unexpected, and it was incredible to watch Chef LeBoon meticulously craft the beautiful cuisine in front of our eyes.

    Plan Your Visit


    “We’re ready to share something completely unique with the community,” added LeBoon. “Each bite will have you wanting more.”


    Amorette is now open. Experience the unexpected at this new regional dining destination unlike any other. Visit the website to learn more, make reservations, explore the menu, and discover a culinary experience you’ll never forget.