Real food, made with real ingredients, the way folks around here have cooked for generations.

Breakfast Menu

At Becky’s Kitchen, breakfast is all about real, home‑cooked food made the old‑fashioned way. From skillet‑fried potatoes cooked in cast iron to fresh eggs from a local Amish farm, everything on our breakfast menu is prepared in small batches with ingredients we trust and flavors that feel like home. Whether you’re craving a hearty scrambler, a simple egg sandwich, chipped beef, or thick sourdough French toast, you’ll find honest, comforting dishes made with care every morning.

Breakfast Menu

Lunch Menu

Lunch at Becky’s Kitchen is all about simple, satisfying food made with the same care and local ingredients you’ll find in our breakfast dishes. We cook our turkey and beef right here in our kitchen, grill our fresh chicken tenderloins to order, and build every sandwich on soft, butter‑grilled buns or fresh bread baked by Terranetti’s in Mechanicsburg. Whether you’re craving a hearty classic, a fresh meatless option, or one of our customer‑favorite specials, lunch here is honest, comforting, and made the old‑fashioned way — just good food from friendly people.

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Recipes

I’ll be adding recipes here over time — simple, comforting dishes made the same way I cook in the restaurant. Nothing fancy, nothing complicated, just real food with clear steps and ingredients you can trust.

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Every Thursday
Thanksgiving Dinner Eat In or Carryout

Regional Favorite

First Monday of the Month

What the heck is hogmaw?

Hogmaw is one of those old Pennsylvania Dutch dishes that tells a whole story about the people who made it. Traditionally called “Sei’maw” or “Pig’s Stomach,” it comes from German immigrants who settled throughout Pennsylvania in the 1700s. These families believed in using every part of the animal, wasting nothing, and turning simple ingredients into hearty, comforting meals.

Our hogmaw is made with fresh ground pork, potatoes, salt, and pepper. It’s then baked low and slow until everything inside is tender and full of flavor.

Over time, hogmaw became a symbol of heritage cooking in York, Lancaster, and surrounding counties — the kind of dish that connects generations. Even today, families still make it for New Year’s, fall suppers, or whenever they want a taste of the old days.

A Letter from Becky

Hi there — I just wanted to take a moment to share what Becky’s Kitchen is really all about, from my heart to yours.

When I opened this little place, I wasn’t trying to be fancy or trendy. I simply wanted to cook the kind of food I believe in — real food, made with real ingredients, the way folks around here have cooked for generations. Nothing complicated. Nothing hidden. Just honest meals made with care and a whole lot of pride.

I personally cook every turkey we use, and every batch of beef that goes into our sandwiches. Our meats come from Groff’s in Elizabethtown and Weaver’s in Wellsville — two places I’ve trusted for years. Our potatoes are grown locally by Gene Smeltzer right here in Lower Windsor Township, and by Rexroth’s Potatoes in Red Lion. Those potatoes become our mashed potatoes and the skillet‑fried potatoes we make in an old Griswold cast‑iron skillet. We cook everything in lard or bacon grease — you’ll see the little iron pot sitting on the griddle keeping it warm all day.

Our eggs are pasture‑raised on an Amish farm in Woodbine, down in southern York County. When I pick them up, I always stop at the year‑round Amish market for fresh seasonal vegetables and produce. It’s part of my routine, and part of what keeps our food tasting the way it should.

We make our own breakfast sausage using my grandfather’s recipe — no sugar, no chemicals, no nitrates, just fresh pork and spices. Our hamburger is fresh 80/20, cooked on a flat‑top griddle so it stays juicy, and our soft kitchen‑baked buns get butter‑grilled before we dress each burger. Our chicken sandwiches are made with fresh tenderloins grilled when you order them.

You won’t find deep‑fried foods here — no French fries, no onion rings. Instead, our sandwiches come with an individual bag of Martin’s chips (a York County favorite) and a crisp dill pickle spear. Simple, but good — and always made with intention.

Everything we serve is cooked right here in our kitchen, in small batches, using whole foods and old‑school techniques. It’s the kind of cooking I’m proud to stand behind, and I’m grateful every day that people choose to support it.

Thank you for supporting a small local business. Thank you for supporting me.

I hope to see you soon, Becky

Are you an explorer?

Our local history

We’re lucky to have some beautiful spots just minutes from Becky’s Kitchen. Highpoint Scenic Vista, Samuel S. Lewis State Park, and the river at Long Level all offer peaceful views, easy walks, and plenty of fresh air. The Susquehanna National Heritage Area ties it all together, celebrating the history and beauty of the river so many here have grown up around — perfect for a little exploring before or after a good meal.

Susquehanna NHA