In 1929, Anna Miller started serving chicken and waffles to truck drivers while her husband repaired their trucks. Nearly a century later, that small roadside operation has become one of Lancaster County’s best-known all-you-can-eat restaurants.
Miller’s Smorgasbord in Ronks, Pennsylvania, still serves its original chicken and waffles alongside fried chicken, carved meats, brown buttered noodles, and Pennsylvania Dutch shoofly pie.
The restaurant also has something many buffet visitors might not expect: reservations, a full carving station, and several shops on the property.
What started as a way to feed hungry truckers has grown into a Lancaster County dining tradition, and the original dish is still part of the experience.
A Roadside Stop That Grew Up on Route 30
Some restaurants start with a big plan. Miller’s Smorgasbord started with a flat tire, or at least with the people who fixed them.
Back in 1929, Anna and Enos Miller ran a small truck stop along the Lincoln Highway, and Anna began cooking chicken and waffles for hungry drivers.
Word spread, and that simple meal became the seed of something much bigger. Today the restaurant goes by its full name, Miller’s Smorgasbord, and it sits at 2811 Lincoln Hwy E, Ronks, PA 17572, in the heart of Lancaster County, Pennsylvania.
The address matters because Route 30 is one of the main roads through this farm region. Plenty of travelers heading to nearby attractions pass right by the front door.
I find it fitting that a place built to feed drivers still feeds people on the move. Tour groups, families on road trips, and folks who simply want a big home-style meal all end up at the same tables.
Inside the entrance, you can spot memorabilia from the early days. Those old photos and objects hint at just how small this operation once was, which makes the size of the modern buffet even more interesting.
Chicken and Waffles With a Long Memory
Forget the fried chicken on top of a waffle you might see at trendy brunch spots. In Pennsylvania Dutch kitchens, chicken and waffles usually means tender chicken in gravy spooned over a waffle.
Miller’s still serves the dish that started it all back in 1929.
That connection to the past is what grabs my attention. Very few restaurants can point to a menu item and say it’s the reason the building exists.
The dish is simple, but simple food was the whole point for early customers. Drivers wanted something warm and filling, and Anna Miller gave them exactly that.
If you’re new to this style, it’s a smart first stop on the buffet line. It gives you a taste of the region and a bite of the restaurant’s own story at the same time.
Fried chicken also shows up on the buffet, and it’s one of the items people mention most. So you can try both versions of chicken and decide which tradition you like better.
Once you’ve had a taste of history, the next question is how big the rest of the spread really gets.
More Stations Than One Plate Can Handle
Pace yourself. That’s honestly the best advice for a buffet built around a dozen or so separate food stations, each with its own kind of cooking.
The smorgasbord runs all day, from lunch through dinner. That means you don’t need to time your visit around a special meal period to get the full spread.
Choices change during the week, so the lineup won’t look exactly the same every time. The restaurant notes that a white fish is usually on the buffet most days.
Here’s a plan I’d follow. Take a slow lap first and look at everything before grabbing a plate, because small portions let you sample more dishes.
Servers handle drinks and clear plates at your table, so you can focus on exploring. Keep in mind that drinks are not included in the buffet price.
Picky eaters in your group won’t be stuck either. There’s a mix of Pennsylvania Dutch classics and familiar American dishes, plus comfort foods like mac and cheese that kids tend to recognize right away.
Of course, some stations deserve a little extra attention, starting with the one where someone carves meat right in front of you.
Roast Beef at the Carving Station
A knife, a big roast, and a short wait. The carving station at Miller’s is a simple setup that draws plenty of attention.
Roast beef is one of the most talked-about items here. According to the restaurant, it typically appears at the carving station on weekends.
That detail is useful for planning. If roast beef is the main thing you want, a Saturday or Sunday visit gives you a better shot at seeing it.
On other days, the station may feature different meats, such as ham, pork, or turkey. Ham fans should be pleased, since it’s a staple of Pennsylvania Dutch tables.
Horseradish usually sits nearby for anyone who likes a little kick with their beef. I’d add just a small amount first and build from there.
Getting meat carved to order also means you can ask for a thinner or thicker slice. It’s a small perk, but it makes a buffet feel a bit more personal.
Meat is only half the fun on a Pennsylvania Dutch plate, though. The side dishes are where the regional flavor really shows up.
Brown Butter Noodles and Other Dutch Sides
Brown butter noodles might be the quietest stars of Lancaster County cooking. Wide egg noodles tossed in browned butter sound plain, yet they show up again and again as a favorite at Miller’s.
They’re part of a group of sides that make this buffet feel truly regional. Harvard beets add bright color, and Pennsylvania Dutch chicken pot pie is often a thick stew with square noodles instead of a crust.
Broccoli salad is another popular pick. So are the Swedish meatballs, ham balls, and mushrooms that many diners return for.
If these dishes are new to you, don’t be shy. I’d grab a spoonful of anything with an unfamiliar name, since that’s the fastest way to learn what local home cooking is all about.
Vegetarian visitors get help too. The restaurant offers an ingredient booklet and a separate vegetarian buffet price, which makes choosing much easier.
Just ask your server about these options when you’re seated. That little step can save you from guessing at every tray.
Save some space, though. The dessert area has its own fan club.
Shoofly Pie, Bread Pudding, and a Scoop of Ice Cream
Ever tried a pie made mostly with molasses? Shoofly pie is a Pennsylvania Dutch classic, and Miller’s is known for serving it.
The dessert spread goes well beyond one pie. Cheesecake, chocolate pecan pie, cakes, and cookies all appear in the mix, along with warm bread pudding.
Icing bread is another treat that longtime diners name as a favorite. It’s the kind of sweet you probably won’t find on most buffet lines outside this region.
An ice cream station rounds things out, with several flavors to pick from. Staff dish it out, and you can pair a scoop with a slice of apple pie.
Here’s a common problem. People fill up on fried chicken and roast beef, then stare sadly at the desserts.
My strategy would be simple. Pick two or three savory favorites, keep the portions small, and leave real room for a slice of something sweet.
A small taste of several desserts beats one giant piece. That way you sample more of the bakery-style treats without feeling stuffed.
After that much food, a short walk sounds pretty good. Luckily, the property gives you somewhere to go.
Fireplaces, Wooden Tables, and Farm Views
Country wooden tables and chairs fill the dining room, and fireplaces add a homey feel. The lighting stays soft, which suits a long, slow meal.
Windows look out over the surrounding acreage. In farm country like this, those open views are part of the experience.
Many diners describe the room as calm, even when it’s busy. That’s a nice surprise for a place that regularly welcomes tour buses full of guests.
Seating is mostly tables rather than booths. Groups of all sizes can usually be arranged without much trouble.
One practical tip involves temperature. Some visitors have found the room a bit chilly, so a light sweater or jacket is a smart thing to bring along.
I like the idea of grabbing a window seat if one is open. Watching the fields while eating Pennsylvania Dutch food just feels right.
The decor connects to the restaurant’s roots without feeling like a museum. It’s simply a comfortable country setting for a big meal.
And when the meal is done, the shopping starts, because Miller’s is much more than a single dining room.
Gift Shops Worth a Stroll
Shopping after a buffet is a time-honored tradition in Lancaster County. At Miller’s, the gift shops on the property make that tradition easy.
Visitors often mention the shops as a highlight. A bus group leader even reminds others not to skip them.
The shops sit right on the grounds, so you won’t need to drive anywhere. That’s handy when you’re too full to think about getting back into the car.
Browsing is a relaxed way to let your meal settle. It also gives kids a break from sitting at the table.
I’d use the shops to pick up a small souvenir from the trip. Pennsylvania Dutch-style items make better reminders than a generic keychain.
The whole property is often described as clean and well kept. That makes wandering between the restaurant and shops feel easy and pleasant.
Plan a little extra time for this part. A quick peek can easily turn into a longer browse.
Knowing how much there is to do helps with timing, and timing matters a lot here. The next tip could save you a long wait at the host stand.
Servers Who Remember Your Name
Buffets aren’t always known for service, but Miller’s tells a different story. Servers here are assigned to tables, refilling drinks and clearing plates as you go back for seconds.
Diners often name their servers in public comments, which says a lot. Some were remembered by staff when they came back just a couple of days later.
Families with young children get extra care too. One server made sure a six-year-old got french fries, a small kindness parents don’t forget.
The team even includes the folks at the ice cream station, who like to chat with guests. That friendly feel helps balance out the size of the place.
Some families have been coming for decades. Groups book the restaurant year after year as part of annual trips through Lancaster County.
I find that loyalty more interesting than any fancy decoration. A restaurant doesn’t last since 1929 on food alone.
Nearly a century after Anna Miller fed her first hungry drivers, this spot still runs on the same simple idea. Serve hearty food, treat people kindly, and they’ll keep pulling off the highway.
Reservations at a Buffet Really Help
Yes, you can reserve a table at an all-you-can-eat buffet. Miller’s accepts reservations, and that small fact surprises a lot of first-time visitors.
It’s a good idea on busy days. Walk-ins have sometimes been quoted waits of over an hour, even if the actual wait ended up shorter.
Tour buses are a regular sight in the parking lot. Groups heading to shows like Sight and Sound often stop here, and several buses can arrive around the same time.
If you can’t reserve, arriving earlier in the afternoon may help. One diner suggested showing up before 4:30 to beat the evening rush.
Holidays are a different story. Thanksgiving can fill completely with reservations, and holiday pricing is higher than an ordinary day.
Hours vary by day, with later closing times on Fridays and Saturdays. Check the current schedule before you go, since hours can change.
Getting in and out of the lot takes some care too. Route 30 is busy, and there’s no traffic light to help with turns, so patience is your friend.
Once you’re seated, though, the people serving you shape the visit.
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