About Us

General Information

Hyeholde is owned and operated by Barbara K.S. McKenna, daughter of the original builders and owners.

Hyeholde was built as a home and a restaurant in the 1930s by William and Clara Kryskill from several magnificent old barns . It sits today on 4 acres of gardens and winding stone paths. Inside, great waxed beams, slate floors, stained glass windows, tapestries and crackling fireplaces create a warm and inviting atmosphere.

The food is American inspired with a French education and our chefs take advantage of the bounty produced by numerous local farms. The menus usually change seasonally and some ingredients are grown right on the property. A beehive is our latest addition.

A full selection of alcoholic beverages is available along with a superb wine list with a variety of prices. Reservations are suggested but walk-ins are welcome too.

The Round Room

The Round Room, Hyeholde’s private dining facility, was built as a home in 1952, redesigned as a cabaret in 1986 and then as a private dining venue in 1991.

The same high quality of food and service prevail in this stone and glass sanctuary nestled into the hillside surrounded by trees and gardens.

It has become the choice for weddings, corporate events and other group functions for 25 - 110 people.

The Round Room is Internet and wifi-wired and we offer faxing and photocopying at an additional price.

More reasons to come to the Hyeholde:

For those whose culinary curiosity goes beyond the dining room, Hyeholde offers a Chef’s Table, seating up to eight people, in the kitchen.
When weather permits, Hyeholde’s grounds are a delightful venue for a blanket, plump pillows and one of Chef Chris’ delicious picnic baskets.
“Q’s” is a rustic, warm and very private room, just the right size (up to 16 people) to host a business dinner, do some serious card playing or enjoy a pre-prandial cocktail.

Hyeholde welcomes children.

Notable Mentions

Hyeholde was selected in Gourmet Magazine (October 2008) as one of 21 ‘legendary restaurants’ in the United States; has been featured in Wine Spectator magazine and numerous Pittsburgh publications, and has been seen many times on the Food Network’s “Best of” programs. The Dirona award has been conferred on the Hyeholde every year since 1993.