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    Fresh Face: Plough & The Exchange

    Penn Square’s newest additions to our growing food & drink scene are ready to make it’s debut this summer!

    “When people order from our menus, we want them to find creative yet clean American plates that spotlight the culture of Lancaster,” said Ryan McQuillan, Executive Chef of The Exchange and Plough.

    The Exchange opened it’s doors this July and is now officially Lancaster’s highest rooftop bar with unparalleled views of the city and an extensive, beverage-driven menu featuring classic twists, creative and quirky cocktails alongside wine and beer selections spotlighting local and seasonal flavors. It is bringing a vibrant social experience to Lancaster and is a spot where friends can gather and enjoy rooftop views and good food.

     

    Accompanying the bar will be Plough, a modern American dining concept where Executive Chef Ryan McQuillan will take our county’s ingredients as inspiration for sophisticated, delectable, and focused dishes.

    This modern setting will be the new homebase for the East Coast's newest rising star, Executive Chef Ryan McQuillan.

    Locals and visitors alike can enjoy a fresh perspective of our historic city by gathering around the open air, floating bar of The Exchange or stepping inside Plough’s dining space and being encapsulated by the masterpieces being created in the open kitchen. The new spaces while separate both feature modern design, stylish accents while still paying tribute to Lancaster’s rich heritage.

    During the warmer months, the rooftop features a floating bar to accommodate the open air, while in the colder months the bar encloses part of the space to create warmth.

    Chef Ryan says it’s entirely possible he will be printing a new menu every day for Plough and the Exchange. Both restaurants will utilize superb ingredients grown locally, relying on what their partner farms are producing to dictate what appears on the plate. Ryan welcomes the challenge of pivoting with ingredients as weather and seasons change and the produce and livestock change with it. “A lot of the small plates are vegetable-driven. What produce is in right now? And then I look for protein.” He’s found duck, wagyu beef, la bella rouge chickens, and tofu—all of it local can be found at the Exchange and soon, the Plough!

    “We’re standing in the center of Lancaster now—within 5 miles of so many ingredients. It’s easy to put plates together.”

    Up on the roof in the Exchange, diners can choose among small plates and the Sticks menu—maybe some mushrooms glazed with tamari butter, or Greek-style lamb, or, yes, a hot dog, all cooked on starches: perhaps some smoked tofu and house-made kimchi, putting cauliflower on the rotisserie and “getting a nice glaze on it.” There’s plenty of food and drink options to bring people to the Exchange!

    Ryan's talents shine through his seasonally focused dishes that pay homage to our city's rich cultural roots.

    The food at the Exchange is intentionally made to be easy to share, easy to eat—no knives needed. The Exchange kitchen is open-plan, contributing to the fun atmosphere, with live music and that incredible view out to blue hills. The handcrafted cocktails also bring a unique flavor and a plethora of taste to the drink menu by incorporating local Pennsylvania ingredients into the drinks.

    Imagery provided by Donovan Witmer

    The Exchange is now open, while Plough will open late Summer 2019. For more information or to join the team at Plough or The Exchange, visit exchangeroof.com or ploughrestaurant.com.