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Passerine

@cafepasserine

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🏆 @nytimes 50 Favorite Restaurants '24
Seasonal neighborhood dining, drinks and bottle shop
Mon, Thurs, Fri: 5pm-10pm
Sat: 10am-10pm
Sun: 10am-3pm

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Friday is here. And this is exactly what you want for dinner.

22oz ribeye, sauce au poivre, garlic confit, coffee oil. by @cafepasserine

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a day ago

Sense of place isn't always about where we are. Sometimes it's about where food takes us.

Malva pudding is a beloved South African dessert, rooted in generations of home cooking. Similar to sticky toffee pudding, it's made with apricot jam, soaked in a warm, buttery sauce, and served with vanilla ice cream.

We love exploring the foods and traditions of places near and far. Every dish has a story, and we're glad to share a few of them here in Lancaster.

Available all weekend (or until we run out). Come get some while you can! by @cafepasserine

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2 days ago

“This was my favorite meal of 2026.”

We’ve loved hearing what you think of the latest menu, including one guest’s description of our braised fennel & beans as “a perfect summation of the early fall.”

With heirloom beans, delicata squash, sherry vinaigrette, and pecorino, it’s become a favorite around here, too.

Doors open at 5 today. We’ll be ready for you.

📷 @dylanspangler by @cafepasserine

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2 days ago

Whether you’re planning a holiday dinner, a birthday, or an evening with your favorite people, we’d love to host you at Passerine.

Our seasonal menus are served family-style, with dishes to pass around the table and natural wines to pour alongside. From larger group dinners to a restaurant all to yourselves, we’ll help you find the right fit for your gathering.

Visit cafepasserine.com/special-events to explore the options and tell us what you’re planning.

📷 @dylanspangler by @cafepasserine

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7 days ago

Our fall menu is here.

We’ve been hard at work on some lovely new dishes that speak to the season. Here are just a few: Hay-smoked beets with spiced almonds, chives, and smoked mozzarella, mushroom pappardelle with miso mushroom sauce, autumn crepe cake with fig ricotta and fried rosemary salt, and nut-ale French onion soup with sherry Gruyère shortbread.

Come spend a fall evening with us.

📷 @dylanspangler by @cafepasserine

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8 days ago

A few additions to the bottleshop shelves, and a few good reasons to cook something new.

Cooking the Borderlands from @claudetteazepeda, Salad Pizza Wine from the team at @elenamontreal, Every Leaf, Every Stem from @pierceabernathy, and Bottom of the Pot from @bottomofthepot.

Come browse, find your next dinner project, and pick up a bottle to open alongside it. by @cafepasserine

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22 days ago

Sweater weather, with a little Lancaster in the glass.

Our new fall cocktail brings together Market Alley gin from Lancaster’s @thistlefinchdistillery, fresh orange juice, housemade rosemary syrup, maple, and Lustau sherry.

Distilled in small batches here in the city, Market Alley’s citrus and botanical notes find good company in the rosemary, orange, and maple.

For us, a sense of place starts with the people making things here. Choosing local producers is one way we bring that connection to your table and your glass.

We’re open tonight and seating the patio. Bring a sweater. by @cafepasserine

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23 days ago

Taking Restaurant Week into high gear. Join us tonight for our four-course prix fixe menu, and save room for a sweet finish: chocolate miso ice cream with tamari caramel and cocoa streusel. #lancastercityrestaurantweek by @cafepasserine

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a month ago

A little something to start.

Roasted olives with smoked mozzarella, cornichons, Sicilian oregano, and grilled focaccia. One of the first-course choices on our four-course @lancastercityrestaurantweek menu.

Come hungry. Bring good company.

Reserve your table through the link in our bio. by @cafepasserine

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a month ago

Sunny, 80°, and we're open from 10-10. That sounds like a pretty good Saturday to us.

In the kitchen, mise en place means everything in its place. At Passerine, M.I.S.E. is also how we keep our values at the center of what we do:

• Meaningful food and drinks. Our menu is intentionally small and carefully considered. Every dish has a reason for being there, made with ingredients from people we know and trust.

• Intentional education. There’s always more to learn, and we love sharing what we know.

• Sense of place. Our food reflects this region and the season we’re in.

• Exceptional experience. Warm, thoughtful hospitality ties it all together.

Come grab a seat and join us today. by @cafepasserine

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a month ago

Meet our latest artist, Kristin Bere (@wingsthatbark), just in time for First Friday.

Based in Lancaster, Kristin works across a range of mediums, with a recent focus on painting. Her work explores familiar scenes through a dreamlike lens, capturing the feeling of memory and the way nostalgia can transform ordinary places into something strange and remarkable.

It’s a full weekend for the arts in Lancaster, with First Friday, @lancasterstrongtowns PARK(ing) Day, the Lancaster Print Crawl, and the Long’s Park Art Festival all happening around the city.

Join us for dinner Thursday, Friday, Saturday, and Monday, or brunch on Saturday and Sunday. Just passing through? Stop in to view Kristin’s work and visit the bottle shop for a taste of something special. by @cafepasserine

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a month ago

Like the rest of our menu, our desserts are always changing.

Campfire weather is returning, and s’mores have been on our minds: a gluten-free graham cracker crust, airy chocolate ganache filling, and toasted Italian meringue marshmallow topping. by @cafepasserine

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2 months ago