Samurai Kitchen + Sushi is locally owned and operated by the husband and wife team of head chef Jufi Andreas and business manager Sara Andreas. Owner and Chef Jufi Andreas, originally from Indonesia, spent the last 10 years cooking in Erie, and wanted to bring something special to his new hometown.
Owner Gyan Ghising came to Erie from his native Thimphu, Bhutan, in 2014 and went to work at Presque Isle Downs & Casino. He liked the hospitality business so much that he decided to open up his own welcoming, relaxing place with the help of family and friends.
Molly Brannigan’s legend can be traced to 19th Century Irish folklore, where her beauty inspired a melody of love and longing passed down through generations. Molly brought just three things with her to Erie – a brogue, a beer and a beautiful hand-hewn bar. From these humble beginnings comes what she is today – a culinary destination with something on the menu for everyone!
Take a look behind the scenes at Federal Hill Smokehouse – voted Pennsylvania’s Best BBQ Restaurant in 2020 by Food & Wine Magazine. After years of research and many trips to Texas, owners Ryan and Autumn Atzert offer up melt-in-your-mouth meats like brisket, turkey, ribs, and pulled pork, along with tasty sides and sauces – all made in-house.
Chippers Seafood and Southern Fusion, located in the heart of downtown Erie on State Street, opened in August 2020 in the midst of the pandemic. Despite this hurdle, owners Curtis Sr. and Vickie Jones opened to a warm welcome and their customers keep coming back for more! When you first walk through the doors of Chippers, you're greeted warmly and treated like family.
Enrique Garcia Frias is passionate about owning and running his own restaurant after learning to cook typical southeast Mexican dishes from his grandmother and grandfather. From the state of Tabasco and emigrating to Erie, Enrique opened his taqueria and tortilleria where he serves up fresh, homemade Mexican food in the Southeast style — with handmade corn tortillas made in-house!
The tandoor ovens used in tandoori cooking are models of efficiency, trapping heat within their insulated ceramic walls and limiting the need for fuel. In some areas of India, communal tandoors provide families a quick, convenient meal in a centralized location. Owner, Dharma Gurung, has embodied that spirit, feeding the community with authentically flavorful food at affordable prices.