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Perry Street Cellar Rises from the Waters

By Elisha Neubauer

With the feel of a vintage speakeasy, the Perry Street Cellar is the culmination of hard work and perseverance for a building which survived the floods of the Susquehanna.

When the floods hit the town of Marietta, Pennsylvania in 2011, the owners of the Railroad House Inn thought all was lost. The cellar itself saw over seven feet of standing water and took weeks to simply dry out before any damage could be repaired. Thinking it was a lost cause, the building was shuttered and left to its own devises.

In 2014, however, the owners found themselves facing a change of heart. The renovations of the cellar were kicked off and the entire cellar area was restored to its glory days. To contrast the elegant upstairs restaurant, the cellar was given a grittier feel. It encapsulates the olden days of the basement speakeasys, with stone walls, a copper bar, and frequent live music.

"The inspiration for the Cellar was to offer a more casual venue that was more beer-centric and pub fare as opposed to the upscale seasonal cuisine of The Railroad House Inn," Joey Bowden of the Perry Street Cellar said.

While giving off an air of days gone by, the bar features a modernized, state of the art draft system which houses 12 rotating craft beers. Beer isn't the Cellar's only focus, though. They offer a wide selection of wines, including lesser known styles like Torrentes, Albariño, and Vinho Verde.

"We really wanted to educate people out here that there were more styles than the big four that seem to dominate the wine scene," Bowden said. "My personal favorite on this list is the Hope Estate Shiraz from the Hunter Valley in NSW Australia. The wine is full-bodied yet restrained, showing notes of mocha and spicy plum and currant."

According to Bowden, the Hope Estate Shiraz pairs perfectly with the the Cellar's Black Angus Flat Iron Steak. The Perry Street Cellar works hard to ensure they offer only the best of the best when it comes to their food selections, just as they do with their wine and beer choices.

"We use [Drager Farm] which raises all the Black Angus beef for our burgers in an organic setting while being AGW certified," Bowden said. "We think that our unique venue and amazing food keeps people coming back over and over."

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About The Author

Elisha Neubauer is a freelance editor, ghostwriter, book reviewer, and author. She is...

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