Travel Tips

<b>Lock 24 Restaurant (currently closed)</b>

<i>by Janet K. Russell</i>
(http://www.business-journal.com/dining_out/9807_lock24.html)

Flavorful food complements a taste of history.

On a lazy afternoon not long ago, my companion and I sat back, relaxed and let the problems of our day melt away as we headed south on state Route 11. Deciding we were hungry, we got off at the Lisbon-Rogers exit. From there, we traveled east on state Route 154 to the picturesque Lock 24 Restaurant, located along the old Sandy & Beaver Canal system amid the rolling hills of central Columbiana County. The stream bordering the canal tow path is the Middle Fork of Little Beaver Creek, and it runs 25 miles to the Ohio River. The barn that houses Lock 24 Restaurant was built to shelter horses in the 1830s, about the time work began on the canal. While we were there, we viewed the remains of the canal lock and wandered the brick path though an herb garden to the preservation site of the historic Church Hill Road Covered Bridge.

As former patrons, we were pleased to learn that Dena and Rich Lepore, new owners of this popular restaurant, have kept the cozy Americana decor and the well-trained staff intact. We were delighted with the easy-to-read, four-page menu that features Vietnamese dishes and other house specialties. I welcomed our server's friendly instruction about the correct way to eat my chosen appetizer, the Vietnamese spring rolls with Muoc Mam dipping sauce. Following her directions, I wrapped each serving-size piece in leaf lettuce before dipping it into the flavorful sauce.

My dining companion savored the baked escargot with sweet-pepper sauce and slices of warm, toasted French bread topped with flavored butter. Our salads were crisp and tasty ­ obviously not mass-produced. Dressings here are all home-made. While we waited for our entrees, we shared a cup of very creamy shrimp bisque (and some pleasant conversation). Our cheery waitress arrived with a 12-ounce New York strip steak prepared to rare perfection for my partner and one of that evening's specials, shrimp and scallops over fettuccine noodles, for me. Fresh corn, whole green beans and a baked potato accompanied the steak. One look at the generous portions, and we immediately made plans for an after-dinner waddle down the garden path.

We waited until after dessert. We resisted the "Lock 24 Smash," with vanilla ice cream, banana liqueur, dark creme de cacao, whipped cream and almonds; instead, we shared a single "Mocha Mocha." This delicious delight was concocted with coffee ice cream, Kahlua, coconut flakes and whipped cream.

Oh yes, ­I took home a lasting memento of my visit, the sprig of rosemary from my plate. It has, I'm happy to report, taken root in my own herb mini-garden.