John Ryan Brewery — Restaurant in Williamsport

Had dinner at John Ryan's last evening. We were seated in the tavern (per our reservation request) which is below the main dining area. It's a quiet and dark room with stone walls and exposed beam ceiling. Made for a cozy atmosphere.

Our server, Kylee, presented us with menus and took our drink orders. I was thirsty for their Limoncello Martini, but also curious about their latest brew called a Dandelion Ale and asked for a taster of that. Our drinks arrived and the ale was delicious. Crisp with a slight citrus edge. To me, it would be a perfect summer beverage. My martini was sublime - the limoncello lended a perfect combo to the gin. So much so that I had two that evening.

Appetizer of our choice were the Bao Buns. Hubby was a bit hesitant but that didn't last long. The soft pillowy steamed buns holding tender seasoned pork, pickle, cilantro, and a spiked mayo gave just the right kick and had us both wishing for more.

Mains were just as delicious. The curry pork katsu for me hit the spot. Battered and fried thinly sliced pork over rice with carrots and potatoes complete with a delicious curried Japanese sauce drizzled over everything. The pork melted in my mouth and the whole dish was just incredible.

Hubby got one of his favorite dishes, the duck confit, and it definitely did not disappoint. Fall off the bone tender. He completely cleaned his plate!

We were curious about dessert and decided to go for it. Irish apple cake and a Bailey's cheesecake - both specials for St. Patrick's Day. I have to say that dessert was the least favorite of our meal. The piece of cake was quite small - two bites and it was basically gone. The cheesecake was interesting. Good flavor and creamy but the crust seemed off. Almost like it had been burned with a cooking torch as it gave off a burnt sugar flavor and the color was quite black. Not sure if it was intentional and I failed to question it. Instead I just scooped out the filling and left the crust on my plate....

.....BUT! This didn't matter because we fell in love with the place and the food (other than dessert) has us wanting to return. We both saw other plates on the menu that we want to try and we'll definitely be back. The atmosphere and service alone were outstanding. It's a beautiful building and establishment and we look forward to our next visit.

One further note - not sure if there is a parking lot nearby but we were able to park along the street just steps from...

The best meal I had in a long, long time. Beer, appetizer, main course, dessert, and service was 10 out of Highly recommend. The above is a short review. A short review does not do JRB justice. According to our server, who was chocked full of information and interesting tidbits, this is a family owned/operated business. The chef and pastry chef are husband and wife. The brewer and his mother work here. I am sure there are other connections that I am unaware of. There is no doubt the employees share the “All In” concept at JRB. Besides her knowledge of the business and the building her knowledge of the menu was remarkable. The building and renovations that have been done will be the first indication your visit to JRB will be few notches above normal. If you appreciate craftsmanship and history, you will love this place. I understand the owners and several current JRB employees participated in the restoration. Their talents are not limited to the kitchen. There is a small brewery on site. Wine and cocktails are available and normally we would have wine with a meal of this caliber, but the quality of the beer brewed here made it an easy decision to have beer over wine. As I stated this was the best meal I have had in a long, long time. The pasta was house made, the seafood was fresh and tasted as you would expect seafood to taste. The portion was more than I anticipated but I managed to finish it. Dessert, house made vanilla cheesecake with a fresh peach topping. Sinfully good. A word of caution, do not get committed to one particular dish on the menu. We hear the chef changes the menu regularly. Another indication the chef is confident in his abilities and talent. Although we are not local to Williamsport, we look forward to returning. We shall see if a two-hour trip is...

Wonderful experience from the moment we walked in. Great ambiance, service, and delicious food. This is not your typical brewery menu — every dish we tried felt carefully considered, beautifully balanced, and executed with a chef’s touch.

We started with the Asian pear salad, which was fresh, vibrant, and perfectly seasonal — a light, crisp beginning that set the tone for the meal. The shrimp and grits followed, and it was pure comfort: creamy, rich, and deeply flavorful, with shrimp cooked just right.

One of the unexpected highlights was the roasted Brussels sprouts with onsen egg. The Brussels were caramelized and nutty, but the real star was that egg — silky, perfectly slow-cooked, and complex in flavor, it elevated the entire dish into something memorable. I am still thinking about the egg as we speak.

The Parisian gnocchi was another standout — pillowy soft and served over a squash puree that made it both delicate and satisfying. The gyudan with yakiniku-marinated butcher’s filet showcased the kitchen’s range: tender, perfectly cooked beef with bold, savory depth, balanced by subtle sweetness.

We finished with the spicy Dan Dan noodles with pork tantanme, which brought just the right level of heat and umami richness — hearty, comforting, and absolutely packed with flavor. The noodle was the star of this dish. With the perfect chew to it it was definitely a hit at the table.

To say we were blown away by the food would be an understatement. Honestly, this is one of those spots where the food could hold its own even without the beer. Every dish felt thoughtful and well-executed. If you’re looking for a brewery with a legit food menu, this one’s worth...