On Oak Street in Centralia sits a century-old building that is not only a destination for history buffs but also an establishment that has long been known for its exquisite fare. Centralia House Restaurant, which was originally built as a saloon, has a rich atmosphere to match its tasty menu selections. The bar in Centralia House is as old as the restaurant itself and is complete with an antique cash register which is still in use and a Budweiser light gifted to the restaurant by August Busch I. The original stone cellar below the bar is still used as a liquor warehouse, as well.
Besides the historically significant aspects of the building, the crisp, white tablecloths and napkins in the intimately lit dining area create the perfect setting to enjoy gourmet food at Centralia House. The many Creole dishes on the menu are popular among regular patrons of the restaurant. The filet with Centralia House shrimp is by far the most enjoyed dish, with a six-ounce filet mignon alongside four barbecue shrimp. All steaks at the eatery are hand cut to order from a full loin and cooked to each diner’s liking. Dinners are served with a choice of soup or a salad, and one side of either a baked potato, Creole rice, steak fries or a vegetable. The menu is full of delectable offerings, from appetizers like grilled brie cheese and escargot to desserts including cherries jubilee and bananas foster. A variety of soups, salads, and sandwiches round out the menu for lunch customers at Centralia House to enjoy something light and flavorful midday.
Another fun feature of Centralia House Restaurant is the option to take the train from either Carbondale or Du Quoin, which arrives just a block from the restaurant. Diners can catch the late afternoon train to Centralia and enjoy three hours at the restaurant, dining in style and enjoying digestifs at the beautiful bar, before heading back. With a menu full of dishes to please every customer’s palate and unmatched ambiance, Centralia House Restaurant is an exciting destination for Southern Illinoisans.