Accomac Inn is speculated to be the original colonial farm home and ferry house, which records show was then called the Anderson’s Ferry Inn, built in 1775, where notable American Revolutionaries such as Marquis de Lafayette stayed before crossing the river.
The inn’s tragic love story began when the property was purchased by John Coyle in 1864. His son Johnny’s longing to marry a hired milk maid ended in tragedy when the spurned young man shot his beloved in 1882 after her persistent rejections. After he
was tried and hung in Gettysburg, he was buried about 50 feet south of the inn.
Each Halloween season, during the last week in October, Accomac Inn hosts their signature Annual Ghost Dinners (this year’s dates are October 26, 27 and 28; visit the website for more details and reservations). The inn, known for numerous recorded hauntings, sets the perfect stage for a spooky dinner, complete with bonfire stories on the Susquehanna River and a visit to an unknown Confederate soldier’s gravesite nearby.
Owner Doug Campbell reports that the name Accomac was adopted sometime around 1875; it is a Nanticoke Indian word that signifies “on the other side” or “across the water,” since the tribe was originally from Southeastern Delaware and the Eastern shore of Maryland.
The porch of Accomac Inn, known for its calming river views, was apparently always a popular feature for its sunsets, but was also the starting place of a fire in 1935 that destroyed the building and resulted in the three-story stone structure there today.
A cozy tavern offers more of a casual experience, and the restaurant recently opened for lunch as well, while a more formal experience is offered fireside in the main dining room.
In his history hunting, Campbell also discovered a circulated flyer from 1892 that advertised “chicken and waffle suppers a specialty,” a tradition that would continue for decades to come. Today, however, Accomac Inn is known for its farm-to-fork dining approach, sourcing its own small garden and Codorun Farm, where executive chef Andre Ebert creates elegant expressions of fine dining fare.
