Beer News

Naked Burger just $7 on Mondays! Served with lettuce, tomato, onion, house-made chips, and slaw. Come out and give them a try!! Also, come check out Chef Norm's Dinner Specials, including Stuffed Portobello Mushroom Appetizer with crab, shrimp, artichoke, spinach, mozzarella & roasted red pepper-rosemary cream; Autumn Salad with arugula, romaine, quinoa, goat cheese, apples, pears, red beets, roasted butternut squash red onion, candied pecans & white balsamic vinaigrette; Pappardelle Ragu with braised short rib, tomato gravy, wild mushroom blend & Pecorino Romano; French-cut Mediterranean Chicken with grilled vegetables, tzatziki & lemon-saffron almond rice; Pan-Seared Barramundi with carrot consommé, butternut squash mashed potatoes & bacon-apple Brussels sprouts; and featuring Jambalaya with shrimp, tasso ham, andouille sausage, chicken, spicy creole sauce, saffron rice & corn bread; and BBQ Baby Back Ribs coleslaw, jalapeño cornbread, string beans & Almshouse fries. Try one of our new seasonal autumn drinks!! Choose from PUMPKIN, CARAMEL or HAZELNUT coffee or cappuccino! Our current rotating drafts are: Founders Barrel Runner (MI/11.1%),Fat Head's Hop Marauder Imperial IPA (OH/9.1%), Maine Beer Company Lunch IPA (ME/7%), Fat Head's Sunshine Daydream Session IPA (OH/4.9%), Evolution Day Crush Session Sour Ale (MD/4.7%) and Sam Adams Oktoberfest (MA/5.3%) with Dogfish Head 120 Minute IPA (DE/15-18%) and Yards Cape of Good Hope DIPA (PA/9.3%) and on deck.

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  • Fireplace

    What Is 59 Almshouse?

    It's time to join 59 Almshouse for a great night out. Whether a Tuesday with the family, a Friday night date, or Saturday drinks with friends, we have all the ingredients for a good time!  

  • Steak Dinner

    What's on The Menu?

    The 59 Almshouse menu features a wood burning grill and a unique variety of American Cuisine you won’t see elsewhere. You won’t want to miss out!

  • Cooking Ingredients

    59 Almshouse & Local Farms

    59 Almshouse is located within 25 miles of over 70 farms -- growing produce from asparagus to zucchini, and raising poultry and beef. Chef Norm is fully committed to sourcing these local ingredients whenever available.