We offer the best fresh-cut steaks and seafood in the area, with an fine dining experience you will never forget. We also pride ourselves in our mouthwatering Maryland crab cakes. We provide many catering options for those groups who are looking for a fantastic meal. If you haven't had the Surf and Turf experience, with our famous Lobster, then you are missing out!
The Best Frozen Yogurt, Countless Toppings, and great place for the kids as well as adults! Call and schedule a Party! Birthday, Fundraiser, Anything!!
We are the bites of a steel town's past. At The Freight Station, we offer burgers, beer, crab cakes, cocktails, Johnstown history & more! Within our three spacious rooms, we can hold 200+ people. For parties over 20+, we can accommodate our times and days open.
Welcome to The Haven!
The Haven is a family owned neighborhood bar & restaurant located on the strip. We are known for being the home of the World's Largest Reuben and great food. All of our items are cooked to order.
The menu has a wide selection of sandwiches, burgers, wings, salads, & more. To go along with your meal we have a wide variety of imported, domestic, & craft beers with 10 beers on tap and a variety of liquor and wine.
The Haven has won numerous awards in the 40+ years it's been in business including Best Bar Food, Best Wings, Best Burgers, Best Pizza, Best Boys Night Out &...
We started as as a hot dog cart but morphed into a lemonade stand. Now we're happy to announce that we've added waffle pops to our repertoire!
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When Ana and George Sapolich opened a mill-gate bar at 200 Broad Street in 1973, they served nothing more than sandwiches and hamburgers to their coal-mining and mill-working customers. Now, over 35 years (and a flood) later, Colette and David Sapolich continue the tradition of serving the Johnstown community with an ever-expanding, eclectic menu at The Phoenix Tavern. Everything in The Phoenix Tavern has the personal touch of the Sapolich family and the seal of approval from lifetime customers.
Our family's combined experience of over 100 years in the kitchen (as well as the occasional cust...