John Ryan Brewery: Food and Brews
John and Andrea Roskowski, the passionate owners of John Ryan Brewery, have transformed the historic French Second Empire mansion at 151 E 3rd St into a vibrant gathering place in Old City Williamsport. Blending craft beers, artisan cuisine, and a deep appreciation for the building's storied past, they’ve created a dining experience that honors tradition while embracing modern flavors. Open for dinner and Saturday brunch, the brewery is at the heart of the neighborhood's revitalization, offering a welcoming space for the community to connect and enjoy. DeliveryRank had the privilege of learning more.
Could you elaborate on the process of restoring the historic building that houses John Ryan Brewery and how its design influences the overall dining experience?
The building housing our establishment is a fascinating piece of history. It’s a French Second Empire structure, one of the last remaining in Williamsport—a small town that experienced significant economic growth during the Victorian era. At one point in the 1800s, during the lumber boom, Williamsport was said to house more millionaires than anywhere else in the world. The building has been in our family since the 1950s. It originally belonged to my great-uncle and then passed to his son. Over the years, it served many purposes, including being a doctor’s office, housing apartments, and transitioning from a single-family home to a space broken into multiple units.
When we took it over, we stripped the building down to its bones. For the most part, the original Victorian layout remains intact, and you can still see where the walls of the old home once stood. We’ve transformed the space into a unique dining experience that offers something for everyone.
The second floor, for example, has an informal charm inspired by the years we lived in Charleston. It reflects a relaxed, Lowcountry American South vibe, where I honed my cooking, and Andrea worked as a pastry chef. The first floor houses the bar and dining room, which retain a distinctly Victorian feel, offering a more formal and elegant atmosphere.
In the basement, we dug out 18 inches to create a cozy tavern that evokes the feel of an Irish or English pub. It’s decorated with soccer scarves from all over the world, brought to us by patrons and friends, which hang in the rafters. As a huge soccer fan, I love hosting EPL matches on Saturday mornings down there—it’s a great spot to enjoy a pint and watch the game.
What sets our establishment apart is its versatility. The different levels and atmospheres allow for a range of experiences depending on what you’re seeking. Whether it’s an informal gathering with friends, a business meeting, a pharmaceutical dinner, or an early morning beer while watching soccer, there’s a space tailored to your needs. The intimate rooms make it ideal for smaller groups, giving each visit a unique and personalized feel.
Our goal with the design was to create varied spaces that feel distinct but still cohesive. It’s this blend of history, charm, and intentionality that makes our place special.
How do you approach crafting an ever-changing menu, and what factors influence the selection of dishes and beverages offered throughout the year?
John is the creative force behind our menu changes, while our brewer, bartender, and bar manager handles the cocktails. John often says the menu is seasonal, which is true, but it also reflects his current interests and inspirations in cuisine.
Restaurants are fascinating because people open them for different reasons—some see them as cash cows or business ventures, while others create them as passion projects. Many chase trends or specific styles of cuisine they believe will lead to success. For us, the menu is deeply personal. It’s designed to feel like we’re inviting you into our home for dinner. The dishes we serve are exactly what we’d prepare for family and friends—an intimate, authentic dining experience.
Our culinary style is rooted in our personal and professional journeys. I’ve spent time in Japan, we have family in Italy, and we travel there often. We’ve worked in the American South and even recently explored Quebec’s food scene. These diverse experiences directly shape our approach to food.
While we are deeply committed to sourcing seasonally, we don’t restrict ourselves to labels like “farm-to-table” or “local” for the sake of marketing. Instead, our priority is always finding the best possible ingredients—whatever delivers the highest quality and allows us to create exceptional dishes. Our menu is a reflection of our past, our travels, and our passion for sharing extraordinary food with our guests.
In what ways does John Ryan Brewery engage with the local Williamsport community, and how do events like 'Pirate Preferences Drink Special' contribute to building a loyal customer base?
Our approach to creating a unique and meaningful experience for our guests includes a mix of community-driven initiatives and curated dining events. While we don’t host a traditional happy hour, we’ve introduced “pirate preferences,” which highlight staff-favorite drinks. It’s like getting a book recommendation from a librarian—an insight into what industry insiders love to drink. Examples include options like ranch water or a classic gin and tonic, offered as informal specials that reflect our team’s personality.
More significant, however, are our dining events, which have become a hallmark of what we do. Rather than running food specials, we host one to three special events each month. For instance, we hold ramen nights and sushi nights, with John, who is certified in Japanese cuisine, crafting authentic dishes. These events stand out in a town of 30,000, offering something fresh and exciting that isn’t part of the everyday dining scene. We also create special menus for holidays like New Year’s Eve and Valentine’s Day, adding a celebratory and intimate touch for our guests.
Our commitment to the community extends beyond our menu. When it comes to giving back, we focus on supporting local causes and organizations that directly benefit the people around us. Instead of contributing to large national foundations, we prioritize partnerships with local initiatives like K’s for Cancer, a cancer foundation rooted in our community. We also sponsor local college soccer teams, support schools through yearbook and sports fundraisers, and ensure our contributions have a tangible impact.
Ultimately, whether through our events or community outreach, our goal is to create experiences that bring joy and value to the people who support us. It’s about fostering genuine connections and ensuring that what we do benefits those closest to us.
What sustainable practices have you implemented in your brewing and dining operations, and how do they align with your overall business philosophy?
Our philosophy revolves around supporting the local community and embracing sustainability wherever possible. While Pennsylvania isn’t renowned for a vast growing season, we make it a priority to source locally whenever we can. During the spring, summer, and fall, we frequent local markets to purchase fresh produce, and year round some of our beef comes from a farmer just 45 minutes away. This approach ensures that we’re contributing to the local economy and serving the freshest ingredients available.
From a sustainability standpoint, we’re deeply committed to minimizing waste. As a scratch kitchen, we prepare everything in-house, which significantly reduces the need for packaging, pre-made items, and air-shipped products. For proteins, John brings in the largest cuts of meat possible and uses them efficiently, creating primary plates, stocks, and starters, ensuring nothing goes to waste.
Our brewing process is another area where sustainability shines. Spent grain from brewing is collected by a local farmer—who also supplies some of our beef—and fed to her cattle. If she’s unavailable, we have other farmers on standby who are happy to use the grain. We provide it at no cost, seeing it as an opportunity to repurpose what would otherwise be waste. This practice not only supports local agriculture but also reduces our environmental footprint.
We also incorporate seasonal and regional traditions into our brewing. For example, in March, we craft a dandelion beer inspired by an old Irish tradition that made its way to Pennsylvania, reminiscent of the dandelion wine our grandparents remember from the 1960s and 70s. In the fall, when pears are in season, we purchase bushels of local pears to create a unique, seasonal beer.
At the core of everything we do is a commitment to quality. While we strive to source locally and sustainably as much as possible, we also seek the best ingredients, regardless of location. For example, we source fish from Japan because it offers unparalleled quality. This balance between quality, sustainability, and community support drives every decision we make.
Are there any plans to expand John Ryan Brewery's offerings or locations in the future, and if so, what can patrons look forward to in the coming years?
We’re in a phase of exploration and growth as we approach our third year of operation—a relatively young age in the restaurant world, where many establishments have decades of history. We’re proud of what we’ve accomplished so far, but we’re constantly thinking about how to evolve and bring something new and exciting to the market. While we have some ideas in the works, we’re not quite ready to reveal the specifics just yet. What we can share is that our future plans are focused on creating unique, experience-based destinations.
Rather than focusing on large-scale beer distribution or chasing trends, we’re more interested in building spaces where people come for the full experience—the vibe, the food, the beer, and the atmosphere. It’s less about following market fads and more about crafting environments where every element feels intentional and meaningful.
Our approach to beer is heavily inspired by European traditions, where the local pub is often synonymous with the local brewery. We’re not aiming to produce IPAs simply because they’re trendy. Instead, we want to create beers that are well-balanced, thoughtful, and complementary to the food we serve. Similarly, our food is designed to pair beautifully with our beers, creating a cohesive dining and drinking experience.
At the heart of our vision is the desire to build a sense of community, connection, and authenticity. Whatever comes next for us will stay true to those values while bringing something fresh and exciting to the table.
If you would like to find out more about John Ryan Brewery, please visit https://www.johnryanbrewery.com/