The expression “everything old is new again” aptly describes the recently opened Henry P. Robeson House, located on Penn Avenue in the heart of Robesonia.
Owners Duane Putt and Jimmy Borst worked for more than a year to renovate the building, which was constructed as a two-story log home in about 1820 and is said to be the oldest building in the borough.
“The place was in pretty bad shape and needed a lot of work,” explained Putt, who owned the former Knuckleheadz Bar and Grill in Sinking Spring. “But we worked hard and were able to bring it back to life.”
They tore off two layers of siding to expose the original logs and hired an Amish contractor to rechink them. They ripped out drop ceilings, sanded and refinished hardwood floors and lightened up the place by installing large windows and a cupula.
They replaced the front porch and covered it, creating an inviting area where customers can enjoy a drink as they wait for a table. And they removed some walls to open up the interior, creating a wide-open space for dining.
“We had a vision of creating a cozy, warm pub and I think we nailed it,” Borst said. “It’s a place where people can come and sit at the bar and watch baseball or football, or families can come to spend time together and get some good food.”
The building has been a tavern of some sort since the 1940s. It most recently was known as the Robesonia House, or, as locals affectionately called it, the Roby House. Putt and Borst decided to name their restaurant after the founder of Robesonia to reinforce the historical nature of the property.
“We thought the name tied everything together,” Putt said. “It turns out people are really interested in the history of this place. When we were tearing off the siding to expose the logs, people driving by would pull over and get out their cars to watch. Everyone’s been really supportive, which is great.”
Putt and Borst, who share an interest in the bar and restaurant business, have known each other for years. They got talking one night and Borst, who is retired from Carpenter Technology Corp. and had been managing the Barbeque Pit in Sinking Spring, mentioned he was thinking about buying a bar.
Putt, who knew the owner of the Robesonia House and had considered purchasing it himself, convinced Borst that the Roby was a better choice than the location Borst was considering.
“We talked about it for a while and then Jimmy suggested that we buy it together,” Putt recalled. “I thought about it for a quick minute and said ‘yes.’ I always thought I could make this place a success.”
Together, Putt and Borst have done just that. Business has been good since their soft opening on June 12, and they recently expanded their hours to be open for lunch. The restaurant is closed on Tuesdays, and open every other day from noon until 11 p.m.
Specializing in slow-roasted pit beef that’s sliced on request for sandwiches or platters, and house-smoked ham and ribs, the restaurant also offers crab cakes and chicken entrees, salads, burgers, sandwiches and wraps, soups and hand-cut French fries, topped with a choice of cheese, chili, gravy, poutine or roast beef and gravy.
“Just about every single thing we serve is made in-house and from scratch,” Putt said. “We’ve got some fantastic kitchen help, but I make the corn pie and the corn-and-crab fritters myself.”
Putt manages the back of the house, ably assisted by Kaitlyn Ayres, kitchen manager, pitmaster and baker of the restaurant’s signature chocolate-peanut butter cake. Ayers also makes mashed potatoes from scratch using an old-fashioned hand masher and is known for her creamed corn.
Borst takes care of scheduling and making sure operations run smoothly. Both Borst and Putt make a point of greeting customers as they arrive and thanking them for coming as they leave.
“We’re a good team, that’s for sure,” Borst said. “Duane and I have been spending just about all our time here since we bought the place. We’re proud that we were able to do just about all the renovation work by ourselves, with help from some friends who are contractors. We put a lot of sweat into this place.”
The restaurant currently employees 38 full- and part-time employees, including some Conrad Weiser students.
“I think about that a lot,” Ayres said. “Duane and Jimmy are just two normal guys, but they’re providing jobs for a whole lot of people and giving them a chance to earn good money in a good atmosphere. I appreciate that.”
Daily specials, such as Monday’s smoked meat loaf and mashed potatoes, can be found on the restaurant’s Facebook page, along with its rotating beer selection that includes 21 varieties on tap and features Yuengling’s Chesterfield Ale. A full line of liquors and wines is also available. You can find the Henry P. Robeson House at thehenryprobesonhouse.com.
Source: Berkshire mont