Trolley Stop restaurant, which offers indoor and outdoor patio seating, is now open to the general public
By Stephen Wilson
In 1888, a set of tracks running up College Avenue from downtown Easton made a stop atop College Hill. While those tracks may be gone, the stop is open again and smells so good!
The Trolley Stop, a new diner-style restaurant that serves breakfast all day and sits alongside the newly unveiled Lafayette College Store, opened its doors to the general public May 29 and held an open house June 12.
The event had College Hill residents enjoying the outdoor patio, giveaways from the store, food samples from the diner, and music from a bassonova trio led by Jorge Torres, associate professor of music.
Brandied butterscotch pudding and egg creams were big hits along with burgers, fries, French onion soup, and mini cheesecakes. Italian food connoisseur Phil Noto ’72, owner of Pastificio 601, was on hand with a ravioli-cooking demonstration.
The original trolley tracks were laid by Lafayette College alumnus and former Easton Mayor David Nevin. While Lafayette students, in small groups, were the first to sample an exclusive menu at the restaurant over the last month of class, the general public is now welcome to hop on the #TastyTrack. Seems apt that the Easton Trolley also was on hand for the event.
The store is spacious and filled with Pard gear, homegoods, and many local products.
The diner feels warm and modern (thanks to pendant lights, slatted ceiling, and baby blue seat cushions), but has some of the standard features of a greasy spoon (oversized booths, stacks of booster seats, and huge portions).
Most notable are the bricks that decorate the columns and back wall. A small sign notes that the bricks were repurposed from some of the former houses on the 200 block of McCartney Street, where the diner, College Store, and student residences now stand.
Adorning that brick wall is, again, a blend of old and new. Alongside framed images of Easton from a century ago hangs a flat-screen TV that flashes images of signature dishes, like Cap’n Crunch-crusted French toast and an enormous Monte Cristo.
The menu runs the gamut from healthy bowls to classic sandwiches to new twists on big plates. The ingredients are sourced from over 15 local farms and producers; some local favorites include Scholl Orchards, Bank Street Creamery, Nello’s Specialty Meats, Pastificio 601, Sandt’s Honey, and LaFarm, the College’s own 2-acre plot.
Easton Mayor Sal Panto Jr. and College President Alison Byerly shared an inaugural meal together to christen the opening.
“This restaurant and the new bookstore help create a closer link between the neighbors and the College,” he said.
President Byerly was thrilled to see the original vision for the space realized so well.
“The design, decor, and menu are such significant pieces of this project,” she said. “I’m glad to see how it has transformed from plans and designs to a beautiful place. We hope the historical character in some of the design choices can help build a sense of shared community.”
