by Phillip Zema
The building that became the Pillars Restaurant was built in 1834, where it served as a carriage house to a local estate in New Lebanon. Its décor included mahogany and cherry floors, stone chimneys, Tiffany lamps and rococo ceiling designs. In 1931 the building was converted into a roadhouse; during Prohibition, it functioned as a speakeasy and gambling joint. The operation was shut down by authorities eight years later. When the main house was destroyed by fire in 1974, the carriage house was converted into a restaurant; it has been so ever since.
New Owners
Beginning this year, Pillars is co-owned by Rebecca McLaughlin and Chef Brett McKeon. McLaughlin said that one of the restaurant’s chief goals is to create a relaxed and friendly atmosphere. While always known
for its upscale food, the owners want to remove the stigma that Pillars merely caters to the wealthy. Accordingly, the restaurant is not just for special occasions but is a great dining option regardless of the circumstances. The prices are affordable, and there is currently a deal where one can get a three-course meal – appetizer, entrée and dessert – for twenty dollars. The meal includes popovers, rolls and vegetables. Most of their Sunday brunch menu is under $10. Pillars has a diverse and reasonable kids menu as well.
Pillars aims to be highly involved within the community. Its walls are covered in local art, including paintings by New Lebanon students. On some Fridays a New Lebanon student plays the piano. In April Pillars will host the Lebanon Valley Business Association meeting, and the restaurant will be available for graduation parties and other on-site events. Sometime in May, Pillars will donate half its earnings to the local Columbia County Humane Society.
Pillars does not import its desserts, bread or entrees; everything is made and prepared in their kitchen. They also hope to supply the menu with their own garden-grown vegetables.
The new owners’ desire to create a warm and friendly atmosphere is reinforced by their cheerful employees, who get along like family. While they want to preserve the integrity of a classy, fine-dining restaurant, they want the public to know that they are also friendly, fun and affordable.