The Greenfield Restaurant & Bar — Restaurant in East Lampeter Township

The executive chef apparently cooked for the Clintons during Bill's presidency. And you know what if he was serving me every day I'd be acting up too.

Nice ambiance in the dining room. I like the artwork. Everything else was shockingly BAD for what I was told was a five star restaurant and at $50 ++ per person. I wouldn't even go back here if it was free. Now let me tell you all about this disappointing adventure.

Service not great. I was having dinner with a 90 year old woman, who I love dearly, but she is not the strongest and has a lot of trouble with her vision. She ordered the pork tenderloin and they served her a 2 inch thick chunk of pork and a smooth-edged butterknife to cut it with. She was obviously struggling and we wrangled a waiter to have them give us a nice sharp knife to cut her meat with. They came back with the exact same style knife. I guess they just don't have steak knives? Anyway we ended up cutting her meat for her with the butter knife. The blonde lady we had was a little cold and short. She came to take our drink order and gave no introduction, which was surprising for a place that supposedly has some backstory and a "famous chef". She didn't offer her name either.

NO SALT. I had a salmon filet with vegetables and mashed potatoes (skins in). The vegetables were completely unseasoned. No butter, no nothing. The salmon had some kind of lemon sauce. Barely a whisper of lemon though, same idea as LaCroix water if you catch my drift, and also NO SALT. No garlic, no soy, no nothing. I never add salt to my food when I eat out, but I did today. Even the mashed potatoes needed a little salt n pepper.

The majority of the meal was clearly FROZEN & reheated. The rolls were suspiciously perfect and and lines around each of them I assume from when they were made in a factory. The vegetables were not necessarily in season and were clearly the kind you get in those pre-cut and washed, microwave and serve bags. They were lukewarm at best. In fact, nothing on the plate was hot. I think the salmon might have been fresh, but definitely undercooked and slightly slimy. The green beans may also have been fresh, but were practically RAW. The only option for dessert was apple pie, which was clearly a frozen dessert thawed out and put on a plate with a dollop of real whipped cream to disguise it.

To top it off, the bathroom situation is also not good. It is in the front of the building and must not be insulated in there because it was freezing. There are 2 stalls and 1 sink for an overseated restaurant. Even the men's room had a line 4 people long coming out the door. The toilet flushed really slow and there was a foul smelling puddle of water behind the toilet so I think the pipes were backing up. I wanted to tell someone about it, but they overbook the restaurant so much that the staff was nowhere to be seen. The sink water is also ice cold with no option for hot which I'm pretty sure is against health code. I don't think I saw a sign for employees must wash their hands either, which I know for sure is required under health code.

Bonus round: As a table of 6, we were each given 1 roll, no more, and a single 2 inch wide little scoop of butter to split 6 ways.

Bill, we misjudged you. If I was eating like this everyday, I'd be going to...

Our first time & last! Honestly, quite a disappointment! This restaurant was was situated in a beautiful area. While quite lovely inside, especially the garden area, our experience was not pleasing to us at all and most importantly, our palate. First, the hostess was very welcoming and pleasant. She wished me a happy birthday as she seated us at our table. There was a card from the staff wishing me a happy bday which was a nice touch.

We were seated 15 mins before our server Amy finally stopped by and took our drink orders. Although they were simply 2 waters & an iced tea, it took another good 15mins before she returned. Hubby observed that she was also servicing the downstairs area as well which would later explain why our service suffered. We ordered the Onion & "soup of the day" Mushroom soup. My (warm) onion soup was delicious while the (warm) mushroom was not impressive. Hubby referred to it as straight from the can. In fact, he said canned soup would have been better. Perhaps, adding fresh whole/slithers of mushroom would enhance its flavor and presentation. Our salads were fresh and tasty. Nothing fancy. We waited for a considerable amount of time before the (manager) delivered our entrees. The Scottish Salmon Filet over the bland gnocchi, (why gnocchi?🤷🏽‍♀️), with broccolini for me. Linguini Seafood Pasta dish for hubby. This dish was so ridiculously small in portion, literally about a cup of pasta, unseared, tasteless (3) scallops, (2) shrimp, (4)small clams...for $29. Are you kidding me! And no offering of seasoning toppings parmesan cheese/red pepper) to enhance this tasteless creation. And to top it off, the dishes were barely warm and undercooked. And, who plates a fish dish without lemon? A surprised Amy flew by mins later after the manager dropped off our dishes and quickly left. I asked the other waitress if she could get Amy for us as our dishes were under-temperature and needed to be reheated. Look at the pic below and you can see it's not fully cooked. We waited for Amy to take our plates away & take our dessert order. We really wanted to try the pecan pie, hubs favorite. We sat for a good time before Amy dropped off the dessert menu, then we sat more waiting for her to come back to take the order. 10 mins flew by...okay, (another 15mins?) NO THANK YOU Amy! CHECK PLEASE!!! Guess what, lol...we never saw Amy again as it was no surprise....she must've been delayed, as the customers downstairs were more important to her than we were...we had to leave the bill payment on the table....oh, on our way out, the manager thanked us for coming...Happy Birthday to me!!!

Conclusion- A beautiful restaurant. Decent menu. (Needs seasoning adjustments) Service-I'm sure is better than we experienced...and definitely NOT worth the price....HIGHLY NOT...

So naturally when you hear the chef of a restaurant was the chef at the White House one becomes intrigued. There is even a level of expectation that accompanies such a distinction. When you enter the restaurant waiting area there are framed pictures everywhere remindering you that this was the chef from the White House, almost shamlessly and certainly not subtly. We arrived at 7:29 for a 7:30 reservation and the maitre'd seemed a little confused. After a few minutes we were taken upstairs to our table which overlooked the bar. The noise was so loud we couldn't hear each other talk. We asked if we could move tables and were told we could and it was being set. Almost 30 minutes later we were shown to our new table. A table that we could see from our original table that had been "ready" the entire time. I say "ready" because when we were shown to it there was nothing but a table cloth on it. No silverware etc. After waiting another 15 minutes our waitress came over to ask if we wanted drinks. At this point, we had arrived 45 minutes earlier and were starving and instead of just ordering drinks, decided to order dinner as well. The waitress said she would bring some bread right over. After about 10 minutes we had to ask for the bread again. When our appetizers finally arrived the salad with roasted vegetables and goat cheese had neither any roasted vegetables nor goat cheese and the Ceasar salad was a 3/10. The diet cokes tasted like cherry cokes so we inquired if they were diet cokes and were informed they were an off brand. The main dishes were equally subpar. One of us had the strip steak, one the halibut and one the chicken. We would give each dish a 4/10. All in all it was a strange experience, from the lack of bread plates to the strange soda to the indifferent service to the food that was anything but special. It was obvious that there was no staff training. This review may seem a little harsh, but when you advertise yourself as White House chef there is a minimum standard one expects. Average restaurants in NYC are superior and this chef needs to take some time to get his kitchen and wait...