1933 Restaurant & Tavern — Restaurant in Hershey

We had a horrible experience at this restaurant. The restaurant is nice but the service and food were awful. We were a group of 9, it was during the week , and the restaurant was not crowded at all. We waited over an hour for appetizers and they weren’t hot. They were room temperature at best or cold. But we were starved so just ate them. The boneless wings were good, although not hot. They were like crunchy small chicken tenders. They Philly steak stuffed potato skins had no taste. The fried burrata would have been good if it was hot. It was cold so it was just solid cheese not melty. Then dinner forget it. Again we waited and waited about 30-40 mins. We all ordered steak ( filet mignon, rib eye etc.) since it’s a steak house and none were done properly. Plus they weren’t hot, all of them were dry. The sides- like mashed potatoes etc were all cold. The bernaise sauce was very cold like it came out of the refrigerator. It was solid and ice cold. Now it’s almost 10:00 and the kids wanted to make s’mores. So we had to make s’mores before we ate dinner. Some of us didn’t eat them because we wanted dinner first so the s’mores were of course cold. We complained about dinner and we had to wait for a manager to come. We just sat there for a long time just waiting, while it’s almost 10:00! Our reservation was 7:30. At this point we are disappointed and annoyed. Finally after at least 30 mins a manager did come and she was nice and offered to remake every meal, which I mean they should. Then after that we waited a long time, another 40 mins to get the new meals, which came out like two at a time ( as they made them they brought them out). Which we didn’t care at this point as long as it was hot and cooked properly. We were only 9 people so I don’t understand why they couldn’t be made at the same time. Maybe understaffed. Anyhow most were good but 3 weren’t done properly. One was over done and two were undercooked. The two that were undercooked were sent back. Now it’s like 11:00 or later. We are stuck because there is no where else to eat. Those 2 steaks come back out and both are still rare. They put them in the oven not back on the grill so the cut parts were all dried out and red, gross looking. They were gross. So we just said forget it and sent them back. They weren’t edible. Some of us left hungry. We were sharing meals at this point. Or just too frustrated to even eat. It was the worst experience! We would never go back and we’ve been coming to the Hershey hotel for many years. When that restaurant was called Harvest years ago we never had a problem. It’s a steak house now and they can’t cook a steak. I would not recommend going there. It will be a big mistake. The food and service were awful. Never again. They covered the bill which was nice but after that nightmare they had to do something. We would have rather had a nice meal. It...

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We had an incredible dinner at 1933, the upscale restaurant and cocktail lounge inside The Hotel Hershey. The space pays tribute to the year the hotel was founded during the Great Depression, and you can feel the history in the ambience — refined, elegant, and full of timeless character. The artwork and historic photos from back in the day added a meaningful and nostalgic touch that beautifully tied into the 1933 theme.

Our reservation was for four — my wife and I, along with a business colleague and his wife. We’re all both clients and service providers for one another, so this dinner was a great mix of business and pleasure in the perfect setting.

We started with shrimp cocktail as our appetizer — perfectly chilled, large, fresh shrimp that were packed with flavor. Our server Kellie was exceptional: friendly, attentive, professional, and knowledgeable. She offered thoughtful recommendations and truly made us feel well cared for throughout the evening.

I took her suggestion and ordered the ribeye cooked medium rare — it was cooked to absolute perfection and paired beautifully with a side of mushrooms that were rich, savory, and the perfect complement to the steak. My wife had the salmon and really enjoyed her meal as well. Our friends added a side of asparagus and were equally pleased with their experience.

The cocktails were expertly crafted and balanced, adding to the already great atmosphere. Emmett, the manager on duty, personally came by to greet us and check in — a classy, professional touch that showed how much they care about the guest experience.

From the moment we walked in until the last sip of our drinks, everything was top-notch — the food, the service, the vibe, and the attention to detail. 1933 is a gem and we will absolutely be returning. Highly...

Made a reservation and was automatically seated in the bar side instead of the dining room. This threw me off from the start. The reservation system should tell you that your table will be in the bar side if they don't have room in the dining room. The bar is lovely but has a very loud echo since there are no sound boards or fabrics to soften the noise level. Our server Dane was very warm and knowledgeable. He was a very gracious host but did not have the support needed for his shift. The manager couldn't figure out the tvs , there was no busses or person watering throughout the night. It was as if it was each man or woman for themselves. On only their second week, I can forgive the fact that the food was very slow. But we tried the fried burrito which was very good, the rolls with confit garlic were almost raw, and the cheesesteak potato skins were cold. It feels like this place started with a menu way too large to handle for their first month in business. The salad and soup came with our entrees at the same time. The "onion broth" was more like water with floating onions and a yummy cheesy crostini on top. When entrees came out at all different times, some had clearly dried up under the heat lamps while waiting for the others to cook. Some things were very good while others were so forgotten that I won't even go into detail. The point is that this restaurant is at a higher price point than their attention to detail deserves. Courses should be laid out properly, servers deserve support staff, and the menu is too large for your kitchen to execute everything properly. I might try again in another month but I'm not that excited about it. The tres leches carrot cake was delicious and memorable. And Dane, you deserve a restaurant that puts as much grace and charisma into the...