A popular Dunmore restaurant celebrates its second anniversary this month.
Henry’s on Clay, 1600 Clay Ave., opened in 2018 under the leadership of owners and sisters Ellen and Lizzie Sallusti, who wanted to give the community a place to get breakfast and lunch. The eatery’s menu offers build-your-own breakfast options, specialty coffee, daily specials and more.
Over the past several months, the Sallusti sisters made ordering easier for customers through an app available to download for Android and Apple users, and Henry’s also delivers. For patrons looking for a sweet treat, the restaurant offers pastries and specialty cakes daily that can be purchased in house or ordered ahead of time at henrysonclay.com.
Chef’s Table chatted with the Sallustis and Chef Matt Tallarico about Henry’s.
Q: What is the history of the restaurant?
Ellen and Lizzie Sallusti: We opened in December 2018 with the intentions of it being more of a grab-and-go restaurant. We quickly learned that our clientele wanted a dine-in experience within the first month, and the layout and goal of the restaurant changed. We began to work on our mission and the “phone eats first” approach; we enjoy watching our customers take pictures of their food and drinks and post on their Instagram and Facebook pages. It is important to us to stay engaged with our customers and use social media as our main platform to communicate. When the pandemic first happened, we wanted our pictures to not only be appealing during this difficult time but also offer comfort food for our amazing customers.
Q: How would you describe the food?
Matt Tallarico: We serve food for those who like to eat. Our menu focuses on breakfast and lunch with traditional dishes and unique plates for people who are looking to have an experience they can’t get anywhere nearby. We have build-your-own breakfast options so guests may fine-tune their own meals.
Q: What are your most-ordered menu items?
MT: Our Breakfast Burrito — loaded with scrambled eggs, home fries, black beans, corn, quinoa queso and homemade chorizo gravy on top — is one of our best. For early mornings, our breakfast sandwiches are made to order, and paired with a specialty coffee, they’re perfect for when you’re on the go. Our daily special is usually the best-seller. The kitchen crew creates something new every day, so check out our Instagram and social media.
Q: How did your menu come to be?
E&LS: We wanted the feel of a breakfast/lunch restaurant with a contemporary flare. There is something for everybody on the menu. We offer the classics mixed with items that are more appealing to the adventurous palate.
Q: How would you describe the restaurant’s atmosphere?
E&LS: Warm and inviting. We wanted to make it feel like you were walking into a friend’s kitchen.
Q: What type of seating do you offer?
E&LS: We currently have our tables spread out for social distancing, and our indoor dining is limited. Our outdoor dining is still available with heaters, and we encourage guests to BYOB (bring your own blanket). Enjoy your experience with a warm specialty coffee or beverage from our holiday menu.
Q: What kinds of promotions do you offer?
E&LS: On Tuesdays we feature Kika’s Taco Tuesday, which changes weekly, and on Wednesdays, we have our J.T. Cheesesteak. We also run different specials every day that range from salads and sandwiches to gourmet mac and cheese. Our pastries change daily, and our specialty cakes are always a crowd favorite.
Q: Do you offer catering, event space, etc.?
E&LS: We have held events in the past, but right now we are unable to due to the pandemic. We are looking forward to the time when milestones and celebrations could be held at Henry’s, but until then, we offer catering orders as well as pastry trays and specialty cakes.
Q: Do you offer delivery, takeout and/or curbside pickup?
E&LS: Yes, we offer delivery through our website. We have takeout available as well as curbside pickup, and now our Henry’s on Clay app is available to download. We are extremely grateful for our customers and employees for adapting to a new way of ordering.
Q: Where do you see the restaurant/bakery headed in the future?
E&LS: We hope to see the catering side of the business pick up. We recently started a cake order form and will be expanding our bakery menu with our amazing bakers, Stephanie Yuhas and Leah Sokoloski. Check out our website, henrysonclay.com, this month.
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: email@example.com; 570-348-9100 x5228.