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a taste of history
THE STORY OF
RESTAURANT
There’s an oasis that sits tucked at the end of a grand, winding driveway off of Coraopolis Heights Road; where the noise of the world disappears amidst a backdrop reminiscent of the French countryside.
“I never thought of it as being unusual,” says Barbara McKenna, daughter of the original owners. “It was just wonderful.”
It was 1928 when her parents, William and Clara Krys- kill, pulled the car over once more to admire the roll- ing meadow in Coraopolis Heights. It had been one of their favorite spots to park, young lovers who had met on a blind date some five years earlier. Each time, they would sit and dream, watching an ignited horizon that glowed from the blast furnaces deep in the Ohio Valley. One day, the clouds rolled in and in them they saw tur- rets and towers pointed with banners that soared in the breeze and belfries protruding into the sky.
“’There, Clara, look!’” William exclaimed, hand point- ing excitedly to the sky. “’I am going to build you a cas- tle... just like that.’”
By Kate Benz
Fueled by romance, their dream became reality when William purchased the property for $1,800 cash from Mr. McClinton, a farmer who had fallen on tough times.
At the time, the couple had been spending the summer months operating the Clark Studio Tea Room in Noank, Connecticut. But there was something about that beautiful piece of land, six lush acres of abundance and solitude, that had taken hold of them.
For the next seven years they returned to Pennsylvania every September with the intent of building their castle in the sky. They named it Hyeholde, a take on William’s love for Old English, translating to “high on a hill.” When it was finally completed in 1937, they settled in upstairs and began serving their first meals—seven courses each—downstairs in the West Room, which could accommodate up to 25 guests.
“My mother always preferred to be in the kitchen, cooking and baking,” says Barbara. The menu includ- ed homemade cakes and preserves and sherry bisque soup (a recipe still served today), as well as Sunday din- ners from 1 p.m. to 8 p.m. that offered three choices: half a broiled chicken for $1.00, porterhouse steak for $1.25, or Maine lobster for $1.50, which was delivered in barrels packed with seaweed and ice.
It was her father who enjoyed playing the role of host, welcoming guests who arrived from all points
north, south, east and west to enjoy dinner, lunch, teas, and wedding breakfasts at the charming
country restaurant.
A visionary, William had been inspired to build the structure using existing materials.
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