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Community Corner

John Henry's Makes Patrons Feel at Home

East End eatery looks to expand its bar to attract a younger crowd.

With fresh food and an inviting, warm atmosphere, John Henry’s American Pub has become a local favorite since its doors opened ten years ago.

Owners Gabriel Hartagan and Adriana Fratila are the husband and wife team who run the restaurant, located on East Park Avenue, and welcome both their regular customers and newcomers as if they were family.

The Hartagans take pride in the John Henry’s menu that features fresh food that is delivered daily. They have maintained the same distributors and recipes since the restaurant opened. The signature steak and chicken tidbits, burgers and mashed potatoes are favorites among diners, and the consistent good quality of the homemade menu keeps loyal patrons coming back for more.

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“That’s what our customers love,” Adriana said. “We make everything from scratch.”

While patrons who come in for lunch and dinner favor the dinning area, with its dark-wood chairs, booths and tables and earth-brown and cream-colored walls, during evenings the bar area of the eatery is a popular spot. But patrons won’t necessarily find the same scene at John Henry’s that they will on the West End of Long Beach, where similar establishments attract many 20-somethings. 

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“We attract an older, more mature crowd,” Adriana said. “We are also more family oriented.”

Yet she and Gabriel would like to make their bar more inviting to younger customers. Toward that end, the restaurant is preparing to expand the bar area. With additional bar tables and televisions, the Fratilas hope to bring in more young people on weekends.

In addition to the upcoming construction, John Henry’s has unveiled an Oktoberfest menu and lunch specials to attract more newcomers. Pork jagerschnitzel, grilled bratwurst and sauerbraten are highlighted, along with Sam Adams Oktoberfest and Spaten beers.

The Hartagans rely on their loyal customers and word-of-mouth around town to generate more business, a method that has proved to be successful. Some people come to the restaurant three or four times a week, while more first-time diners are welcomed every day. The owners and staff at John Henry’s aim to make every patron feel at home, whether it is their first or fiftieth experience there.

“When you come to our restaurant, it’s like you’re coming into our home,” Adriana said. “We treat customers like family. You are not anonymous here.”

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