A small Pennsylvania roadhouse is serving 24-ounce porterhouse steaks made with locally raised Black Angus beef from Ulrich Farm. Riverside Roadhouse in Montgomery also offers smoked wings, house-smoked barbecue, and burgers made with local beef.
The menu goes beyond steaks. Hot pepper cheese balls, pierogies, and loaded fries bring familiar tavern favorites to the table, while the kitchen also offers rotating specials.
The restaurant sits on the grounds of Riverside Campground along the Susquehanna River, with outdoor seating and weekend live music. It’s an unusual combination of a neighborhood tavern, steakhouse, and campground gathering spot.
A Riverside Spot With a Campground Next Door
Riverside Roadhouse sits at 125 S Main St in Montgomery, Pennsylvania, in the United States, right along the river that gives it a name. It is often linked with the Hughesville area of Lycoming County, and it shares close ties with Riverside Campground.
That campground connection shapes the whole place. Campers can stroll over for dinner, and road trippers can pull in for a plate of local steak.
The owners even list the campground email as a way to reach the restaurant team.
I like how simple the setup is. There are about 10 tables inside and about 10 more outside on the patio.
That small size means it feels more like a neighborhood hangout than a big chain stop.
The kitchen keeps long hours, too. Google lists the doors as open from late morning until midnight most nights, and later on Fridays and Saturdays.
Late arrivals have a decent shot at a hot meal.
Still, the real reason this roadhouse gets attention is not the location. It is the food, and much of it begins on a single farm nearby.
Every Steak Starts at Ulrich Farm
Local beef is the backbone of this menu. The owners say all of the beef they serve comes from Ulrich Farm, a nearby source of Black Angus cattle.
That covers a lot of plates. Burgers, steak salads, slow-roasted beef, and smoked brisket all trace back to the same farm.
It is a short supply chain, and that matters to people who care where dinner comes from.
I find this detail more interesting than any fancy menu description. Small roadhouses often buy whatever is cheapest that week.
Choosing one local farm and sticking with it is a real commitment.
It also helps the local economy. Money spent on a burger here stays closer to home, supporting farmers in central Pennsylvania instead of a distant supplier.
The steak salad shows the idea clearly. According to the owners, it carries four to five ounces of locally sourced Black Angus beef cooked to order.
It sits on lettuce grown just down the road.
Of course, a farm-sourced steak only matters if the kitchen knows what to do with it. That is where the grill comes in.
Ribeye, Porterhouse, and NY Strip Nights
Steak dinners might be the quiet star here. Diners have ordered ribeye, porterhouse, and NY strip, all cut from that local Ulrich Farm beef.
The owner once joked online that she wishes more locals took advantage of the steaks. Her reasoning was playful: it just leaves more for travelers passing through.
I enjoy that kind of honest humor from a small business.
Steaks are cooked to order, so tell your server exactly how you like yours. That small step makes a big difference with a good cut of beef.
Here is a practical tip. If you plan to visit on a summer weekend, call ahead or plan for a wait.
The owners have said reservations are highly recommended on weekends during camping season.
A steak dinner at a riverside roadhouse also feels like a treat that does not require dressing up. Jeans and sneakers fit right in.
Families, campers, and motorcycle riders all share the same dining room.
If steak is not your thing, though, the kitchen has another trick. It involves a smoker, a lot of patience, and some butcher paper.
Smoked Brisket on Butcher Paper
Barbecue at Riverside Roadhouse arrives the old-school way. The BBQ platter comes on a tray lined with butcher paper, with the food placed right on top.
Some diners expect a fancy plate. The owners explain that this is simply how barbecue is traditionally served.
It is a messy meal, and they lean into that.
The brisket comes from Ulrich Farm and gets smoked in house. That takes time and attention, which is not something every small kitchen bothers with.
Sides on the menu have included cornbread and potato salad. Both are classic partners for smoked meat, and they round out a platter nicely.
Ribs show up too, and you can order a half portion. That is a handy option if you want to save room for something else or share with a friend.
I would grab extra napkins before starting. Barbecue rewards people who are not afraid to use their hands.
Leftover smoked brisket does not go to waste, either. Sometimes it turns up in a daily special that has a fun twist on Tex-Mex.
Fries Smothered in Real Beef Gravy
Gravy fries sound simple. Here, the gravy gets made from drippings of slow-roasted local Black Angus beef, according to the owners.
That is real tavern cooking. Instead of pouring gravy from a packet, the kitchen uses what the roast leaves behind.
It ties the side dish straight back to the same farm as the steaks.
The brisket burrito has appeared as a daily special. It wraps that house-smoked brisket into a burrito, and one diner paired it with gravy fries.
Since specials change, ask your server what is on the board that day. You may land on something that is not on the regular menu.
Poutine also shows up on the menu. If you have never tried it, poutine is fries topped with gravy and cheese curds, a dish that started in Canada.
I would order gravy fries for the table and let everyone share. They make a good starter, and nobody has to commit to a whole plate.
Fries are only one corner of the snack menu, though. A few appetizers bring some Pennsylvania flavor and a little heat.
Hot Pepper Cheese Balls and Pierogis
Few snacks say Pennsylvania like pierogis. These dough pockets, usually stuffed with potato and cheese, have deep roots in the state thanks to families with Eastern European backgrounds.
Pierogis sit on the Riverside Roadhouse menu, keeping that tradition alive. They make a filling appetizer or a side that pairs well with almost anything.
Hot pepper cheese balls are another name you will see often. They are a fried bite with cheese and a peppery kick, and they show up again and again in diner chatter.
White queso nachos are on the list as well. They make an easy pick for a group that wants something to pass around.
Classic tavern menus are built on snacks like these. They are casual, shareable, and good with conversation.
My plan would be one order of cheese balls and one of pierogis. That covers spicy and comforting in a single round.
Fun fact: Pennsylvania hosts pierogi races at a major league ballpark in Pittsburgh. Here, the pierogis stay safely on the plate.
Of course, no tavern lineup feels complete without wings, and this kitchen has its own take.
Wings That Go Through the Smoker
Wings are a tavern staple, and this kitchen sends them through the smoker. Smoked wings get regular mentions from diners, often with high praise for the sauce.
Smoking adds an extra step before the wings are finished. It fits the same slow-cooking approach the kitchen uses for its brisket.
Burgers made with local beef share the spotlight. A Philly cheesesteak has also been on the table, giving a nod to the state’s most famous sandwich.
For kids or picky eaters, quesadillas and cheese pizza have been served. That makes it easier to bring the whole family without a fuss.
Pick a few items and share. Ordering wings, a burger, and a pizza for a group is an easy way to try more of the menu.
I like that the menu does not try too hard. It sticks to food people already love and focuses on doing it with local ingredients and some patience.
All of these dishes taste the same indoors or out. On warm evenings, though, plenty of people head for the patio, where things get louder.
Free Live Music on the Patio
Saturday nights in warm weather bring bands to the patio. The owners have promoted free live music events there, with one season kicking off in mid-May.
The patio holds roughly 10 tables. It is a popular seat when the weather is nice, and some people even enjoy it during a light rain.
Live music changes the feel of the evening. Dinner turns into a night out, especially for campers staying right next door.
One thing to know: music can run late. If you prefer a quiet meal, an earlier visit or a weeknight might suit you better.
The owner has said the place has been calm for the past several years, and she wants to keep it that way. The bands are meant for fun, not chaos.
I would check the restaurant’s social media before heading over. Schedules change, and a quick look can tell you who is playing.
There is also a sign by the patio door. It asks guests to wait to be seated, which brings up a few other tips worth knowing before you arrive.
Smart Moves Before You Show Up
Seating rules have changed over time. Earlier visitors remember a seat-yourself policy, but a sign now asks guests to wait to be seated.
Follow the sign and give the staff a moment. With only about 20 tables total, the team juggles a lot on busy nights.
Reservations help on summer weekends. The owners say camping season brings crowds, and empty tables do not always mean the kitchen is free.
Takeout works a little differently, too. On busy nights, the restaurant prefers online orders instead of phone calls, because the phones can get tied up.
Planning ahead saves frustration. Order online if you want food to go, or call during a slower part of the day.
The owners also ask for direct feedback. If something seems off with your meal, tell your server right away so the kitchen can fix it.
I respect that approach. A small family-owned place can only improve if it hears about problems while you are still at the table.
Once you are seated and fed, there is still a way to stretch out the visit, and it involves a cue stick.
Pool Games and a Campground Weekend
A pool table gives the roadhouse an easygoing extra. Campers have stopped in for a meal and a few games over the weekend.
That mix of food and simple fun is classic roadhouse style. Nobody needs a big plan, just a few hours and some friends.
The campground link makes it easy to build a whole weekend around. Spend the day outdoors near the river, then walk over for steak or wings.
Motorcycle riders like the area too. One visitor called the route a great ride, which makes sense on country roads in central Pennsylvania.
Winter visits look different. A diner who came in February described a quiet, family-friendly feel, far from the summer patio crowds.
I would pick based on mood. Summer brings bands and busy tables, while the cooler months offer a slower, cozier meal.
Either way, the menu stays rooted in local beef, smoked meats, and familiar tavern favorites. That steady focus is what makes this roadhouse feel dependable.
In the end, it is a small place that cooks real food from nearby farms and keeps the welcome casual. That is a pretty good recipe.
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