Who We Are

A modern-American dining experience in the heart of historic Lancaster City, Plough pays homage to Lancaster’s rich heritage while embracing modernity. Chef Ryan McQuillan’s creatively prepared dishes incorporate local ingredients sourced from the region’s lush farmlands and oldest running Farmers’ Market in the country. With handcrafted cocktails and spirits, wines by the glass selected from an extensive wine wall, and pints with local flair, Plough brings a new-age taste of Lancaster to the table.

Lunch:
Sunday–Saturday: 11am–4pm

Dinner:
Sunday–Saturday: 5pm–11pm

Bar Bites:
Sunday–Saturday: 4pm–5pm

For private events inquiries, please contact Claire at 717-381-6593 or claire.danyo@aimbridge.com

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Common Questions

+ Can we bring our own dessert?

Yes, you may. However, because our Chef does offer dessert options on our menu, we do have a $20 fee. We will be happy to cut and/or serve the dessert you have brought with you.

+ Can we bring our own bottle of wine?

Yes, you may. However, because we offer a carefully curated wine selection, we do have a $25 corkage fee. We will be happy to open your bottle and serve it to you.

+ Can we request a specific table or location?

Yes. You may specify a seating preference and we will do our best to accommodate your request. However, it is not a guarantee.

+ Where can we park?

The Penn Square Garage is located at 28 South Duke Street, Lancaster 17603. Convienently located adjacent to the main entrance to the Exchange off E. King Street. There is also on-street parking in the surrounding areas. Please be mindful of street signs.

Executive Chef Ryan McQuillan

Some would describe Ryan McQuillan’s attention to every morsel of food as… fiery. Right down to the olive vine tattoo on his forearm, his exhaustive search for the finest and freshest ingredients landed him here in Lancaster. Inspired by his Italian mother and grandmother, the Chef’s passion for cooking dates back farther than he can even remember. Raised in Northeast Philadelphia and trained at the Restaurant School at Walnut College, Ryan has infused flavors in New York City, Philadelphia and at the renowned Talula’s Table in Kennett Square where prospective diners waited a year in advance to savor one of his Farmtable Dinners.
If it all begins with a farmer, Ryan knew that Plough and The Exchange is precisely where he had to be. Fresh, local ingredients drives his approachable American menus. The vibrancy of his product is only matched by his personality. Reflection and inclusion were traits he powerfully embraced from Chef Eric Ripert at 10 Arts Bistro during its “award winning” time in Philly. He never neglects their importance today.
While boasting many other extraordinary experiences in some of the nation’s finest dining spots including Le Bec-Fin under George Perrier, Chef Ryan only talks of the mark he wants to leave on this great community. As an avid fly fisherman, you are best not to ask him about the “one that got away”… you just don’t have enough time…

view the chef's specials

We’re dedicated to sourcing from local farms.

At Plough, it’s our mission to keep the heart and soul of the Pennsylvania countryside alive in the heart of the city. Lancaster County is home to an abundant list of incredible farmers, markets, and craftsmen and we take pride in hand-selecting many of our menu ingredients from them directly. Below is a list of the current farms we have the honor of working with to procure items for our Autumn Menu.

Blue Moon Acres

Eleven Oaks Farms

Fifth Month Farm

Field’s Edge Farms

Murray’s Poultry