History of Josephine’s Josephine’s Restaurant is set in a log home built in 1792 as a private residence. In 1860, the back room and kitchen were added as it began being used as a stagecoach stop for weary travelers. Preserved from harm during the Civil War by the burning of the Columbia / Wrightsville bridge, it

flourished and became the Colonial Tea Room around the turn of the twentieth century. During prohibition the “Tea Room” doubled as a speakeasy, serving tea and sandwiches up front, and providing bootlegged alcohol in the back. After prohibition, the building was used as the Colonial Inn, a very popular bar and restaurant specializing in beer, burgers, and prime rib specials. The private party room was added in 1980.

In the early 1990s Jean-Luc and Janet Sandillon bought and restored the building to its original beauty. They uncovered the log and stucco walls and original fireplace, and exposed the beams in the ceiling which were hand chopped with axes. They named the restaurant “Josephine’s” and provided Central Pennsylvania with one of its finest and most honored French restaurants. In October of 2004, they sold the restaurant to their former chef of three years, Daniel LeBoon and his wife, Barbara, who operate the restaurant along with their two sons, Nathan and Joshua.

About the Family
Josephine’s is owned by Daniel and Barbara LeBoon, who operate it along with their sons, Nathan and Joshua.

Daniel is a chef and is a Certified Sommelier (wine expert). He became a chef the old fashioned way, by apprenticing under Master Chefs, including such places as Georges Perrier’s Le Bec-Fin in Philadelphia, and Alain Ducasse’s Hotel Vernet in Paris, France. Daniel prides himself on using only the freshest and finest ingredients in his dishes, all made personally by him. He designs his wine list in the same meticulous manner, by finding up-and-coming wines from vineyards around the world. The quality and value of the wines are far more important to

Daniel than public perception. He finds wines for Josephine’s list that people will be talking about in the future, rather than ones that are known now, and pricy because of it. Most week nights and late on weekend nights you can enjoy his company with a chat at your table.

Barbara has a degree in Business Economics and was a stay at home mom for eight years before becoming a restaurateur. Her approach to restaurant management comes from the guest perspective. She sees to the details in the dining room and business, and makes sure that people feel comfortable and are having a good time. She believes strongly that you can enjoy great food and wine more in a friendly environment, and views restaurant ownership as “having dinner parties every night.”

Nathan is eleven years old and is the most elusive of the bunch. Ever pensive and shy, he prefers cutting mushrooms for bisque and landscaping around the exterior to the daily workings of a restaurant. Determined to someday be a scientist (probably Marine Biology), his time is spent mostly in exploration outdoors or via the Discovery channel. You may catch a glimpse of his golden locks on your visit, but it’s a rare treat to receive a personal visit from him tableside.

Josh is ten, is very athletic and outgoing, and is known at the restaurant as the “junior chef.” He works with his dad on the line mostly baking rolls and cooking vegetables, but his pan-seared tuna already rivals his father’s. Josh can often be seen in his full chef regalia, and very much enjoys visiting with guests and ensuring that everyone is having a wonderful time.

About Our Facility We now have WI-FI capabilities that make Josephine’s the perfect place for your next business meeting. Come use our private room to conduct your meeting as you indulge in our one of a kind cuisine. We can open the restaurant for additional hours to specially accommodate your needs. Call today to set up your next meeting.