Casey's expands its services

August 20, 1998|By RICHARD F. BELISLE, Waynesboro

GREENCASTLE, Pa. - Like its namesake, the poetic baseball player from Mudville who struck out, Casey's has become mighty Casey's.

Since the 1950s, the tavern at 155 S. Antrim Way has served a core of regulars under a variety of names.

Casey's Bar and Grill was named for the title character in the poem, "Casey at the Bat," by owners Cal and Elaine Morris of Hagerstown.

They bought the tavern in June 1992 from Jack Small, who called it Jack's Cafe for the 11 years he owned it. Small bought it from Wayne Hartman, who ran it for about a decade as Hartman's Cafe.


Before that it was called Kentuck's by a man named Rogers from Kentucky who bought it after winning $10,000 in the 1950s at Charles Town Races in Charles Town, W.Va., Cal Morris said.

Before that, it was a gas station.

This summer, Casey's went through a $700,000 expansion, growing from 1,500 square feet that housed a bar, a few booths and a one-table pool room to a 7,000-square-foot restaurant, sports lounge and banquet facility.

Its grand reopening as Casey's Restaurant and Lounge was held earlier this month.

Before the expansion, Casey's had 10 full- and part-time employees. Today it has 35, said Manager Rick Keyser.

The main dining room can seat 75 people, the sports lounge another 80, and 80 more can fit in the banquet room. The restaurant also runs an outside catering business, said Beverly Hardy, banquet chef.

On Friday and Saturday nights, classic rock, country and blues bands provide live music for listening and dancing in the sports lounge.

The bar, which retained its neighborhood roots during the makeover, still caters to its regulars.

"They are core business. We didn't take anything away from them. We just made it nicer," Keyser said.

The restaurant is open from 11 a.m. to 10 p.m., but the bar opens at 7 a.m.

"There are still a lot of third-shift workers. To them, 7 a.m. is like 5 p.m. to the rest of us," Keyser said.

A new pool room off the bar has two tables.

An ultra-modern kitchen sports the latest in cooking technology, including a 2,800-degree, infrared, ceramic-lined broiler that puts out 160,000 BTUs. It can sear the juices into a steak in seconds, said head chef Lisa Poole.

"Greencastle is ready for a full-service restaurant and lounge that offers fine dining in a casual atmosphere," Keyser said.

"There are only three places in the Greencastle area that have liquor licenses, including us, that aren't private clubs. The only other places are family restaurants and they don't serve liquor," Keyser said.

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