June 22, 2015

Get Your Gastronomy Back on Track with More Train Depots-Turned-Restaurants

  • By: Jamesha Gibson

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The Supper Club in Greensburg, Pennsylvania, offers a fresh farm to table dining experience for its guests.

We hope that our last post left your mouth watering for the delicious dishes at former train depots that now host unique restaurants. Today, we bring you another round of train depots-turned restaurants that are sure to leave you with gastronomical comfort and railroad nostalgia.

The Supper Club


101 Ehalt St
Greensburg, PA 15601
(724) 691-0536
American | $$

The Supper Club is located in a former train station in the historic-cultural district of Greensburg, Pennsylvania. The train station, designed by William H. Cookman, began serving the public in 1911. With the addition of the train station, Greensburg became a major transportation center, but as time -- and technology -- advanced the station gradually fell into disrepair.

In 1976, Amtrak bought the station and renovated it. Some 13 years later, the Westmoreland Cultural Trust acquired the building and began to restore it. The Supper Club moved in and finished the job in 2010.

Today, the Supper Club operates in the train station using the main waiting room as the dining area and the loft as a wine loft and a venue for private parties. The Supper Club prides itself on offering a fresh farm to table dining experience with menu items prepared using quality ingredients grown by local western Pennsylvania farmers. Farm fresh dishes include Seared “Well to Rare” Organic Salmon, Free Range Wild Boar Ravioli, and more.

The Blue Marlin


1200 Lincoln St.
Columbia, SC 29201
(803) 799-3838
American | $$

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The Blue Marlin is located in the former Seaboard Airline Railroad depot.

The Blue Marlin in Columbia, South Carolina, resides in what was once the Seaboard Airline Railroad depot. Built in 1903, the depot hosted numerous railway passengers for over 80 years before a new location was built on Pulaski Street.

Today, the Blue Marlin host guests rather than railway passengers and provides them with a little Southern hospitality and Lowcountry fare. The African and Caribbean blend that’s characteristic of Lowcountry cuisine is relished by customers chowing down on Blue Marlin signature dishes such as the She Crab soup and Award Winning Shrimp and Grits. The Blue Marlin also uses the rich Cajun and Creole influences of the Louisiana Delta in other dishes like the New Orleans Seafood Gumbo and the Mahi Orleans.

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Inside, the Blue Marlin provides upscale ambiance and Lowcountry- and Cajun-inspired fare.

The Steaming Tender


28 Depot St.
Palmer, MA 01069
(413) 283-2744
American | $

The Palmer Union Station, which now houses the Steaming Tender Restaurant, was designed by architect Henry Hobson Richardson (the same architect responsible for works such as Trinity Church in Boston and Harvard Law School). The showpiece of the station’s design was the roof, which exhibits a distinct trapezoidal pattern. In June 1884, the station opened to the public and remained a significant site of railroad activity into the early 20th century, hosting anywhere from 30 to 40 trains daily.

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The Steaming Tender Restaurant is decorated with antiques and features a 1915 Porter Steam Locomotive and it's Tender on display outside.

In 1987, Blake and Robin Lamothe began to restore the old station and established the Steaming Tender Restaurant inside. In order to bring out the historical roots of the restaurant, the Lamothes decorated the walls with antiques and purchased a 1915 Porter Steam Locomotive and its Tender to display outside. Today, they continue to serve delicious American-style dishes that include their Award Winning Chili and their Buffalo Chicken Mac and Cheese.

$ = Value, $10-19 per person
$$ = Moderate, $20-29 per person
$$$ = Expensive, $30-39 per person
$$$$ = Splurge, $40+ per person

Jamesha Gibson is an Editorial Intern at the National Trust. She is passionate about using historic preservation as an avenue for underrepresented communities to share their unique stories. Jamesha also enjoys learning about other cultures through reading, art, language, dancing, and especially cuisine.

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