Forged by Flame
"Forged by Flame" in the Heart of Lititz
After nearly a century and a half of creating high-quality candy and confectionery products, Wilbur Chocolate became synonymous with the community of Lititz, Pa. Voted “America’s Coolest Small Town” by Budget Travel in 2013, Lititz continues to enamour visitors with its rich history, lively downtown, and inviting cuisine. However, when the community’s most iconic name closed its factory doors in 2016, many wondered what would become of the 11-acre Wilbur property.
The answer was a revitalization initiative that today includes a 50,000+ square-foot hotel, a five vendor food hall, and a modern American restaurant called Blackworth Live Fire Grill. Since 2019, the eatery has been celebrated for its unique take on regional dining. Using locally sourced ingredients, Blackworth prepares its rustic menu options with the help of a live oak fire.
When asked what brought the restaurateurs to the area, Blackworth’s General Manager Brant Dunlap responded, “The historic nature of the space mixed with a constantly upward trending community just really appealed to us. We wanted visitors to feel like they were dining at the home of a friend and, of course, make them eager to come back.”
Rich in both culture and flavor, the Blackworth kitchen is led by Executive Chef Maxime (Max) Fanton. “It’s great to hear customers reminisce about the factory while enjoying meals in the updated space,” he shared. “We strive to create a dining experience that is approachable and centered on honest food and drinks. Our open-wood fire cooking sets us apart from other eateries in the area, and our custom 14ft hearth is the anchor of the entire restaurant. The owners, Eric and Vicki Hoover, have found a way to really weave together the old and the new.”
But what can patrons expect from a meal at Blackworth? “My culinary style is influenced by the experience I’ve had in restaurants throughout Europe, China, and the States,” Fanton said. “However, it also pays homage to my heritage of Mediterranean cuisine. The dishes I create are uncomplicated with focused flavors. At Blackworth, especially, keeping to simple ingredients allows the fire to do its magic. Seeing and smelling this time-worn ritual of cooking not only influences the menu but the overall experience, as well.”
With that said, it's no wonder that one of Fanton’s menu recommendations is a creative take on a few simple, yet robust ingredients. “The charred avocado with aji verde is one of my favorites dishes,” Fanton said. “It’s fun, simple, and delicious. However, unlike with most dishes, the product isn’t cut or smashed; instead, it is kept whole, adding a bit of entertainment for guests.”
French by birth and raised in Italy’s Prosecco region, Fanton credits his parents, both in the winemaking industry, for his passion toward food. “Through them I witnessed the joys of working with your hands and the importance of perfecting your craft.”
At just 14-years-old, Fanton set out to fine-tune his cooking skills. After training under Gualtiero Marchesi (credited as the founder of modern Italian cuisine), he went on to work his way up at Martín Berasategui’s 3-star Michelin restaurant in Spain, eventually becoming the executive chef at Berasategui’s first venture outside of Spain in Shanghai, China. Not surprisingly, Fanton’s second menu recommendation at Blackworth speaks to his background and is one he even describes as “pure nostalgia.” “The 36 oz. Signature Porterhouse Steak is the king of steaks,” he explained. “It takes me back to where I grew up and an open fire restaurant I worked at in the Veneto region of Italy called Osteria al Castelletto dalla Clemi.”
However, for most diners, an incredible meal isn’t complete without a perfect pairing, which is why General Manager Brant Dunlap promises that, at Blackworth, you’ll find a libation you’re sure to love. “At the moment we are working to really identify the needs of the market post-COVID,” explained Dunlap. “We pride ourselves on being at the cutting edge of cocktails and wine, so we are definitely looking forward to offering new and interesting drinks for people to try this summer." When asked if he could highlight one personal favorite, Dunlap recommended the Flight of Italicus, a combination of Italicus Risolio di Bergamotto (an Italian aperitif flavored with citrus, rose, and aromatic herbs), fresh lemon, rosemary syrup, and prosecco.
So what’s next for this up-and-coming eatery? It seems like a lot!
“Since opening our doors, Eric and Vicki have worked tirelessly to bring their vision to life here in Lititz, and the result has been a space that is honest and fun for both employees and customers,” shared Fanton. “As with a majority of restaurants during the pandemic, Blackworth was affected. We’ve had to adapt, remain flexible, and, at times, get scrappy, but through it all we’ve been dedicated to keeping our close-knit team together. We are finally seeing the light at the end of the tunnel from an arduous year. There’s excitement now with vaccinations ramping up, adding new faces to our team, and the weather being warmer. We look forward to what’s to come for Blackworth, starting with an announcement: We’re hiring!”
By Sam Maracic
