One number connects you to everything LVHN has to offer. Make an appointment or schedule a test in a few hassle-free minutes.
Click LVHN.org
Our website is designed to help you nd a doctor and make an appointment in a minute or two. Yes, it really is that easy.
Walk-In ExpressCARE
Convenient care when and where you need it. Treat minor illnesses and injuries without an appointment. With more locations than anyone else in the region, it’s convenient care right in your neighborhood. Find your location at LVHN.org
Introducing LVHN Video Visits
The ultimate in convenient care. Consult with a local medical professional 24/7/365 from your home or on the go. All you need is an internet connection and a smart device.
THURSDAY, NOVEMBER 23 • 6PM – 12AM
FRIDAY, NOVEMBER 24 • 9AM – 10PM
Our pens aren’t chained and our hands aren’t tied. Peoples Security Bank & Trust is different from the big banks. We’re not caught up in red tape. Whether commercial or personal, we’re a partner providing quick, custom solutions specific to your financial needs. We do what’s right for you.
psbtlv.com
WHERE DINING IS DELICIOUS
RESTAURANTWEEK
SUNDAY THROUGH THURSDAY | NOVEMBER 5 - 9, 2017
ENJOY PREFIXED LUNCH AND DINNER MENUS AT PARTICIPATING RESTAURANTS AND OTHER GREAT DEALS THROUGHOUT THE PROMENADE SHOPS AT SAUCON VALLEY.
FINE DINING ($59 DINNER)
Top Cut Tuesday-Thursday only
DELUXE DINING (LUNCH $17, DINNER $30)
Komé Fine Japanese Cuisine | Melt | Torre | White Orchids Thai Cuisine
CASUAL DINING (LUNCH $12, DINNER $20)
Bar Louie | Red Robin AND MORE!
Visit ThePromenadeShopsatSauconValley.com to browse Restaurant Week menus and other special offers.
EDITOR’S LETTER
NOVEMBER 2017
Friendsgiving
Here at Style, we do our best to keep up with the trends. For instance, we know that this fall, red is the color of the season, mid-length skirts are bigger than ever and velvet is still living its best life. We also know that Friendsgiving—that thing where you celebrate Thanksgiving a week or two early with your #besties—is not going anywhere, and if you’re not hashtagging it this month, you might as well delete your Instagram. No, totally kidding. But the more we thought about this faux holiday, the more we realized that it’s one worth toasting. And if you’re going to do it, why not do it right? We’re showing you how on pg. 52.
For this project, we collaborated with Sarah Reese of Story by Design Events. Our first meeting with Sarah was in March, and we didn’t end up shooting the piece until August. For five months, her creative juices ran wild as she pitched us pie buffets and pumpkin place settings and thankful hula hoops. Wood and Rose created stage-stealing florals and Pans & Skillets Catering supplied our team with enough post-shoot leftovers to last days—see the pumpkin-shaped, loaded cheese spread and take a stab at recreating it this season. The shoot may look like it was an insane undertaking, and Sarah would probably say that it was—ahem, personalized homemade to-go pie boxes are no joke—but with some of your own tweaks and modifications, a picture-perfect Friendsgiving is 100 percent attainable.
Speaking of Instagram #goals, we’re here to introduce you to 11 local foodies, on pg. 43, who have made eating and gramming their number one priority. Click “follow” for order recommendations, and then snap some #lehighvalleyeats of your own. Or, turn to pg. 64, and check out this year’s Decadent Dish restaurant award winners for an entire guide to dining out in the Valley. KRISTEN L. RINALDI krinaldi@lehighvalleystyle.com
OOPS! In last month’s fall trail feature, an image of the Lehigh Gap was incorrectly labeled Bake Oven Knob.
PUBLISHER’S PICKS
the perfect turkey, pg. 49 Celebrate the Valley’s award-winning restaurants! pg. 64
Thankful for Family Traditions since 1948
Secret Garden
Only rarely does a perfect blend of history, location and buildings of fieldstone combine to produce a property such as Secret Garden. Secluded down a private lane with beautiful perennial gardens. $945,000
Steeped
The Cooper House
August Pond is prominently positioned at the end of a winding drive, atop and amidst 16.8 acres in Saucon Valley. It is a rare pleasure to encounter such a property, the very essence of elegance, surrounded by mature woodlands, rich landscaping and glorious gardens. Such bucolic settings are rare now, but this gracious property sets the bar by which all others are measured. At August Pond, contemporary architecture offers unique design elements that are both classic and playful, with an exterior of native stone and stucco, at one with the vistas and the landscape. ere are lovely outdoor living spaces with decking, porches, stone patios and private vistas, a pool, spa, small and large pond, gazebo, 5 car garaging and a 1,300 sq ft guest house— all in a setting of natural beauty that will take your breath away.
Offered for $4,750,000
Penstock
Experience the richly-appointed carriage house, blending attention to detail with understated elegance. A private location where you will enjoy the miles of adjacent walking & jogging paths. $745,000
TOP STEAKS.
VOLUME 18, ISSUE 11
FAMILY MATTERS.
President/CEO: Paul Prass
Vice President/COO: Lisa Prass
Publisher: Pamela K. Deller
People confronting family law matters must grapple with complicated legal and financial issues at emotional times. The Norris McLaughlin & Marcus family law attorneys work to understand the needs of each client, guiding them in a compassionate and efficient manner through their unique issues.
Lauren L. Sorrentino LSorrentino@nmmlaw.com
Amy L. Kruzel ALKruzel@nmmlaw.com
Catherine A. Curcio CCurcio@nmmlaw.com
515 W. Hamilton Street, Suite 502 Allentown, PA 18101 New Jersey · New York
Contributing Photographers: Alison Conklin, Alexandra Whitney, Shelbie Pletz, Andrew Tomasino
Proofreader: Lori McLaughlin
Accounting: Donna Bachman, Debbie Clune
Circulation Manager: Andrea Karges
STAFF SPEAKS
This year, I’m especially thankful for...
Caley Bittner senior advertising executive
I am especially thankful that I survived my first year of having two kids! And I’m eternally grateful for all the critical people in my life who make it possible for me to be a working mom.
Denise Conlin Lichty advertising executive
Getting married to a wonderful man and moving to a new house.
Kristen Rinaldi editor
Health is everything! I feel blessed for where my body has taken me this past year, as a new runner and loyal yogi.
Pam Taylor advertising executive
The people in my life, my family, as well as the people I work with every day.
Kelli Hertzog marketing & events coordinator
Another year of opportunity for personal and professional growth, combined with good health and all good things.
Shelbie Pletz
Freelance Photographer
NAZARETH
How long have you been a contributor for Style? How did you get started?
I first started as a photography/marketing intern for the mag in September 2015 during my last semester of college. Post-graduation, Style has continued to give me freelance work, which I’m so appreciative of as a young photographer, because I’m getting published as I’m working on my craft.
Have you always known you wanted to be a photographer?
No. I guess I would say I’ve always been more on the creative side—I went to high school at the Performing Arts Charter School in Bethlehem for theatre, and in my junior year of college, I took an intro to photojournalism class for fun, which ended up being the most difficult and demanding class I took in all of undergrad—surprising, I know! But I learned so much about shooting and setting up a scene, so I’m very grateful for that class. From there, I started interning at magazines and became the photo editor at my university’s yearbook.
What is your absolute favorite thing to shoot?
FOOD. And drinks. But mostly food! When I shoot, I get very much in my head, so when I don’t need to worry about interacting with my subject like you would with people, I’m much happier. Plus, I love the challenge of shooting food in the sense that when you’re looking at an image of food, you can’t smell it, but you’re still gonna want to eat it!
What did you shoot for this issue?
The Pie Shakes at Third and Ferry Fish Market in the Drink This section, and Diner 248 for the Decadent Dish Restaurant Awards. See, all food and drink!
What’s one Style project you worked on that you particularly loved?
Actually, right after I finished my internship, Style asked me to style a shoot using items from local Valley stores that contained the Pantone colors of the year. I loved that shoot because I love working with color and texture, and getting to dictate exactly how that spread was going to look allowed my creativity to go wild. Also, I loved shopping around for all of the props!
Who are your greatest inspirations?
Felicia Perretti. She’s a food photographer based in Philly and she does these really amazing food series shoots where she makes you see food in a way you never have before. I love conceptual photography.
What distracts you from your work?
TV, my cats, the half-eaten bag of candy in my kitchen cabinet, the list goes on.
Tell us about your cookie business!
I’d love to! I’ve recently started working on a new business called Fat Cat Custom Cookies for which I make custom sugar cookies for parties and special events or occasions. I’ve always loved to bake, but, even more, I love to decorate and bring an artistic flair to baked goods, so getting to make each cookie 100 percent unique is very satisfying. But don’t be fooled by how pretty my cookies look; they also taste AMAZING! There’s nothing worse than a good-looking cookie or dessert that tastes like cardboard. That’s just cruel. Check out fatcatcustomcookies.com for more!
What can readers see you drinking at an Insider Happy Hour?
I’m a big sangria fan, so that’s always a safe bet. But I also love cocktails that have an interesting mix of ingredients that I haven’t seen before.
What are you currently obsessed with?
I’ve just moved into my first “big girl” apartment, so I’m currently obsessed with Pier 1, Target and IKEA!
Favorite thing about fall?
Where to start? It’s my favorite season, so, basically, everything. But if I had to narrow it down, I would say the holidays (Halloween, Thanksgiving, my birthday), the foliage and color changes, and finally having an excuse to eat handfuls of candy corn and ginger snap cookies.
STYLE SCENE
EVENTS | BENEFITS | GALAS | PARTIES
Benefit: Equi-librium
Lehigh Valley Polo
Location: Braden Airpark
Photos By: Michelle Coppola
Photography
1. Ashley Ohlin and Ryan Frable 2. Budd Kahler and Denise DeMas 3. Caley Bittner and Reese Bittner 4. Chad and Angie Schneider 5. Darlene and Timothy Misselbeck 6. Dave and Kristine Meichtry 7. Donna Taggart, Victor Schmidt, Olivia Benjamin and Julie Benjamin 8. Kori Williams and Marc Troutman 9. Jennifer Miller and Cheryl Baker 10. MIchael and Jenny Ryan 11. Sean Badway and Avery Taylor 12. Jake Russell, Casey Noble, Lynn Noble, John Noble, Jack Depew and Bailey Noble 13. Shane and Jamie Remaley, and Tom and Nipa Neuhaus 14. Lissette Santana and Carol Saeger 15. Tim and Karen Widrick 16. Trina Steele and Chad Paul
From emergency cleanup to complete reconstruction, when your home or business is damaged, the contractor is your choice.
Tell your insurance provider you want Cityline.
Hour
Location: blue grillhouse
Photos By: Vlad Image Studio
1. Bonnie Sohn, and Cathy and Joe Noto 2. Heather Lloyd and Russell Armstrong 3. Jim Eckels and Georgina Lorii 4. Shelbie Pletz, Lori Laney and Sharon Nigito 5. Kathleen Kratz and Susan Davis 6. Tiago Miguel Dalcoquio and Karen Ford 7. Joe and Jeanne Kipp, and Melissa and Dale Weigand 8. Ron Atamian and Chris Doocey 9. Shalon
Buskirk and Anita Barnes 10. Paul Lichty, Bill Argeros and Denise Conlin Lichty 11. Sandra Soliman, Troy Stone, Jessica Galdo, Michael Pierce and Sam Dellatore 12. Stephanie Colbry, Christie Reichard, Christina Kane and James Gallagher 13. Stephanie George 14. Steve and Lisa Williams 15. Tara Basta and Monique Shetayh
Made in North America
The Devotion Collection is created and hand crafted in North America - Vermont & Montreal, where there is a rich heritage in jewelry making.
WWW.DEVOTIONDIAMONDS.COM
Rooms to View Preview Soirée
Location: Private residence
1. Dolores Laputka, Polly Beste and Sue Yee 2. Caroll and Ellen Neubauer, and Kathy and John Weiland 3. Tom Riddle, and Erika and Matthew Petrozelli 4. Jennifer and Mark Van De Voorde 5. Lauren and Frank Lawler 6. Mark Marina and Amy Foeller 7. Diane Amore, Britney Amore, and Andrew and Melissa Hitz 8. Matt Clark and Eileen Budd 9. Scott and Jamie Howser
Benefit: Historic Bethlehem Museum & Sites
Photos By: Valeria Cosme
CALENDAR 11.17
10 THINGS TO DO THIS MONTH
25 –26
CHRISTMAS CRAFT FAIR
Traditionally held the weekend after Thanksgiving, the Christmas Craft Show at the Leesport Farmers’ Market will feature over 300 crafters and vendors, a variety of food options and refreshments on the fairgrounds.
Free | 9 a.m.–3 p.m.
312 Gernant’s Church Rd., Leesport 610.926.1307 | leesportmarket.com
18–19 27TH ANNUAL GREAT BREWS BEER FESTIVAL
Get ready for a weekend of brews at the 27th annual Great Brews Beer Festival at Split Rock Resort. The festival will feature over 100 different beers to sample, live entertainment, games, giveaways, food and craft vendors.
tour through history with the South Bethlehem Historical Society. The first hour of will explore the history of immigrants Bethlehem by visiting the cemeteries, communities and churches of the south followed by a tour through the BethSteel plant.
Wee Ones Walk
This hike is great for little ones to spend time surrounded by nature. The group will listen to a story, complete a fun nature-related activity and then go on a short hike through the sanctuary. Children should be dressed according to the weather.
Windish Lutheran Church St., Bethlehem steelworkersarchives.com
24 The Rocky Horror Picture Show
Not an ordinary movie showing, The Rocky Horror Picture Show has delighted fans of the cult film since 1975 and encourages attendees to get creative, act out the film in costume and yell lines back at the screen.
$7.50–$10 | 11:30 p.m.
Frank Banko Alehouse Cinemas 101 Founders Way, Bethlehem 610.297.7100 | steelstacks.org
25–28
Cirque Dreams Holidaze
In its tenth year, Cirque Dreams Holidaze will be dazzling audiences in Bethlehem with an extravagant show. Armed with plenty of costumes, the show will feature acrobats, illusions and Christmas creatures designed to delight entire families.
Head to Counter Culture in Allentown for sips and snacks. The event will highlight the store’s Viski martini glasses and the True Brands Shaker. At the end of the night, each guest gets to keep his or her glass. RSVP required.
5–7 p.m. | 532 N. 19th St., Allentown countercultureallentown
by Tony
WEEKEND
Join the eight member wineries of the Lehigh Valley Wine Trail in celebration of their Nouveau Weekend, which will debut the first wines from the new vintage. The wine is bottled young, aged very little, is extremely fruity and is based on the celebrations in France.
This multi-instrumental band is bringing its unique style to Bethlehem. Two young women started The Accidentals to combine a variety of instruments that would produce a musical experience praised by Billboard magazine and the Huffington Post
Bacon lovers, rejoice! The PA Bacon Fest returns to Easton with a weekend full of over 150 vendors, live music, culinary demonstrations, pig racing, pig roasting and, of course, plenty of bacon! Donations benefit the Easton Main Street Initiative, Easton Ambassadors, Easton Farmers’ Market and Easton Public Market.
101 Founders Way, Bethlehem 610.297.7100 | steelstacks.org To
by Meghan
Photo
Demin
Photo
Moyer
CALENDAR 11.17
on display
TREES OF HISTORIC BETHLEHEM
This November, experience the creativity of Christmas tree decoration across four historic sites in Bethlehem. The displayed trees were decorated and designed by the talents of the Bethlehem Garden Club and showcase a variety of themes and ornaments. The trees will not only feature classic string lights and decorations, but also iridescent ornaments, beeswax candles, nutcrackers, pearl clusters, vintage lace, nativity figures, grapevine wreaths and stars, flower clusters, Victorian cornucopias and much more. Visitors will get to vote for their favorite displays and will leave the exhibit with Christmas-tree envy.
This exhibit stretches across the Kemerer Museum, Moravian Museum, Luckenbach Mill, Single Sisters’ House and 1810 Goundie House at various times and dates, starting Friday, November 17 and closing Sunday, January 14.
In celebration of the exhibit, the Kemerer Museum will be hosting its second annual Holiday Wassail Open House and Tree Lighting Ceremony on Friday, November 24 from 5–6:30 p.m.
Historic Bethlehem Partnership
74 W. Broad St., Bethlehem
610.882.0450 | historicbethlehem.org
books
SOUP & COMFORT
BY PAMELA ELLGEN
Explore the diverse world of the ultimate coldweather comfort food. This unique read utilizes fresh and affordable ingredients in the creation of a variety of soups, including classic chicken noodle, vegetarian, low-sodium and gluten-free options. The 135 recipes offered by Soup and Comfort will provide inspiration even on the dreariest of days.
SPICE MIXES : SEASONING COOKBOOK
BY ANTHONY BOUNDY
When it comes to food, flavor is everything. This book offers readers the knowledge to create their own seasoning blends and mixes, and enables them to create the specific flavor they desire. Each recipe is simple, appealing and easy to create.
VEGAN COOKBOOK FOR BEGINNERS
BY ROCKRIDGE PRESS
Whether you want to try a new dish or a new lifestyle altogether, this vegan cookbook for the novice chef will provide delicious recipes to incorporate into your life. These recipes provide plant-based meals that utilize the flavors of fruits, vegetables and nuts. This book is a useful tool for new cooks, the skeptical and picky eaters.
amazon.com
Photo by Miana Jun
music
OLD TOWN WAKE
BY DAISY WILLIS
The name Old Town Wake almost seems to describe the revival of folky instruments and styles in popular culture and music, so it suits a band that artfully combines punk, Americana and country sounds in original music that resonates with immediate authenticity.
Lead vocalist Andrew Kane played in punk bands through high school with the other twothirds of Old Town Wake’s core trio, Keith Jones (bass, mandolin) and Kyle Young (percussion). Liz Filios is still active in the Philadelphia theater community where Kane met her, but also contributes vocals, accordion, keys and cello.
With two digital albums under their belt, Old Town Wake releases another this fall. “We started heavily grounded in folk and roots territory and have since been advancing into blues and soul,” Kane says. Bedlam EP promises to explore moments of transition, spurred by the unique sensation of breaking into their thirties. Thoughtful writing examines “the movement of the cycles of life, the legacies we leave, the impetus to enter a new door, the inescapable mistakes, being brave for the wrong reasons, being scared for the right ones, etc.,” he says.
The trio can often be found at Pearly Baker’s in Easton, sharing music with audiences willing to lean in and listen to originals as well as folk versions of punk songs, punk versions of country songs and everything in between. They’ve been compared to The Pogues, Kane says, because “we start with a more traditional approach for the songs and push it with a punk rock spirit.” It’s an irresistible combination that draws on the earnest expressiveness of each genre, eliciting the deeply emotional experience that good heartfelt music does.
Find them, hear them, feel alive.
Photo by Lauren Gibson
Out & About
November 10 –17
BY DAISY WILLIS
A play can give us passive entertainment, but innovators in the arts like to really leave a mark.
Written by Aaron Posner, Stupid F*@#ing Bird is a reimagining of Anton Chekhov’s The Seagull that conjures more from the audience than simple reflection.
With Pam Pepper directing, Zoellner Arts Center presents the theater department’s production of this adaptation of Chekhov’s character-driven classic. “The richly developed characters are iconic in their theatricality and their cultural resonances, and together and individually they seek to make sense of art, of love and of life,” Pepper says. A son finds it hard to yearn both to change the world and win his mother’s respect; an ingenue seeks the success of stardom but lacks a grip on reality; other characters continue the theme of struggling to fulfill needs and wants existential and concrete. Unrequited love seems to bounce in all directions.
While we can relate to these strivings, Posner doesn’t stop there. “He challenges us with his masterfully employed direct audience engagement, and demands that we play a part in the experience. We cannot simply sit back and take it in—we become part of the characters’ journeys. We have a responsibility to them.”
The play begins, in fact, when an audience member volunteers, “Start the f*@%ing play!” Within Emma Arkadina’s backyard theater space, the ensemble of actors will be just that, without disguising lighting instruments or the sound console, which actors will control much of the time, often speaking directly to the audience.
Check out this fresh and funny production, a reinvention of both a Russian masterpiece and the theater experience.
LIFE IN THE VALLEY
NEWS, NOTES & QUOTES
BETTER YOURSELF
Persevere Fitness, LLC
Persevere Fitness of Whitehall wants to help you become the best version of yourself. Co-owner Paula Balliet believes the key to a successful workout is fun and engaging exercise, small class sizes and nurturing instructors. “You will find a platform that strives for healthy connections through our instructors and clients, which provide continuous motivation and energy that encourages healthy living,” says Balliet. The studio offers traditional classes like Zumba, yoga, personal training and barre, as well as unique classes such as yoga taught in Spanish, low-impact suspended body training and hula hooping—because it’s not just for children. “My reward is when I look around the studio and see people moving to their own rhythm, flowing like a child without a care in the world, enjoying every beat,” she says.
Do you know a noteworthy Lehigh Valley resident with a cool story to tell? Email editor@lehighvalleystyle.com for a chance to see them in our Insight column.
Keystone Farms Cheese FLAVORS OF WISCONSIN
It all started when owner Nicole Raskovic’s father moved from Easton to Wisconsin to buy a diary farm, which he named Keystone Farms. “We were talking one day about the differences between Wisconsin cheeses and other cheeses and decided to try bringing some of the flavors back to the Northeast,” says Raskovic, noting that Wisconsin is the only state in the nation that requires several years of training before one can receive the certification of Master Cheesemaker. “This schooling process guarantees a high standard of quality and flavor not found in cheeses from other areas.” And though a Master Cheesemaker in Wisconsin makes the actual cheese, Raskovic says that her Bethlehem team handles every other part of the business—the marketing, communications, scheduling, wholesaling, new client tastings and festival staffing. “These tasks keep us pretty busy all in all, but what we really enjoy is bouncing ideas off our Cheesemaker and developing new flavors.” Keystone Farms Cheese offers 60 varieties of cheese, featuring all-natural, non-GMO ingredients, using cows that are not treated with growth hormones. The cheese is available for purchase online, as well as at a variety of Valley festivals and events, which can be found on their Facebook page.
At Tomblers in Easton, everything is made from scratch, using family recipes. “Our ingredients are the same ones you would use at home,” says Karen Drake, who owns the bakery with her husband, Skip. It all started with Karen’s mother, Margaret, 35 years ago, but the values of the bakery have not changed. “We have a policy that if we would not eat it, we will not sell it,” she says. “We do not use preservatives or flavor enhancers.” While best sellers include seasonal fresh fruit pies, butter cutout cookies, pierogies, shortbread cookies, old-fashioned homemade cookies and shoofly pies, their specialty is pasties—they have nine varieties, along with occasional monthly specials. Shoppers might be surprised to find their exclusive pre-baked “pizza” crust, made with spent grain from Weyerbacher Brewery. Outside the bakery, residents can find Tomblers’ goods at markets and festivals around the Valley, including the Saucon Valley Farmers’ Market, the Easton Farmers’ Market and the Rose Garden Farmers’ Market in Bethlehem.
VOLUNTEER SPOTLIGHT
CUPS FOR A CURE
Rachel Chapman & Peter Tsihlis
Gute Pub & Grille
Known for its good food and casual atmosphere, Machs Gute Pub and Grille is much more than a restaurant. For one day each year, the restaurant opens its doors to Cups for a Cure, an organization dedicated to raising funds for cancer patients.
Cups for a Cure was started by Rachel Chapman in 2009 after witnessing the kindness of friends and strangers alike during her mother’s cancer treatment. She brought her idea to Peter Tsihlis of Machs Gute Pub and Grille, and they agreed to sell cups—that can be filled with whatever the customer wishes—for $5 at the door, with the proceeds aiding those with cancer. Their first event in 2009 raised about $1,000. The next year, as the event grew and raffle prizes were added, Cups for a Cure raised nearly twice as much as the year prior. Since 2012, Cups for a Cure has been partnering with St. Luke’s Cancer Center to create the Celebrate Life fund, which helps those currently undergoing cancer treatment at St. Luke’s.
Chapman credits Machs Gute and the Cups for a Cure committee members for the organization’s success and its ability to raise nearly $40,000 for St. Luke’s Celebrate Life fund. “They help make the lives of those undergoing cancer treatment brighter, if even for a few moments, and help them to remember to celebrate life, for it is short but sweet for certain,” says Chapman.
Machs Gute Pub and Grille will host the ninth annual Cups for a Cure event this month, on November 18 at noon. Follow along on Facebook for more updates.
The sister store of Token, Wicked is bringing the scents of rock and roll to Easton. “I have always carried a mental catalog of little shops I would like to open,” says owner Inger Olson. “A shop focused on candles has always been at the top of the list.” The products offered at WICKED are not your run-of-the-mill home goods that can be found just anywhere. The shop offers clean-burning candles, with no paraffin, in unique scents like saffron and red ginger, as well as knickknacks like printed matchboxes, picture frames, lanterns and rock and roll themed items. From classic rock to boho-chic, WICKED has something for everybody.
526 Northampton St., Easton wickedeaston
FASHION & BEAUTY
THIS MONTH’S PICKS
From dinner parties and celebrations to festive nights on the town, make sure you have this accessory in hand as we kick off the holiday season.
1. Gucci clutch
So Clutch
$1,200, Designer Consigner
2. Black and gold clutch
$18, Designer Consigner
3. Sondra Roberts “Resin” clutch $225, BOUTIQUETOGO
4. White clutch
$65, Adorned Accessories
PHOTOGRAPHY BY ALEXANDRA WHITNEY
A MAKEOVER WITH STYLE
LOCAL BEAUTY TRANSFORMATIONS
BY
As a model, Amanda Jones is no stranger to getting her makeup done, but instead of being rushed out of the chair and in front of the cameras, this full-time mom from East Greenville got to relax and learn the tips and tricks of contouring from L Studio’s Lori Smith. before
DAISY WILLIS PHOTOGRAPHY BY ALEXANDRA WHITNEY
Amanda Jones Model East Greenville
What made you decide to go for this makeover?
I know Lori as a photographer, but I honestly never knew she had this hidden talent as an amazing makeup artist. She asked me if I would be interested in getting a makeover and, of course, I said yes! Who wouldn’t? It’s always a good thing to learn more tricks about how to apply makeup and what colors to use.
What is your usual makeup routine?
I never leave the house without some kind of makeup on. My normal routine is a light foundation, a little blush, mascara and a pink lip gloss, and I’m on my way.
How do you feel about the new look?
I absolutely love the new look! We were joking around that I needed to go out on a hot date with my husband that night because I was all ready to go, but in reality, I just went home and made dinner. At least I looked good doing it. Ha!
Do you think you’ll be trying the techniques Lori used at home?
Definitely. It’s actually very easy to achieve this look. You just need a professional like Lori to show you the right colors for you and what parts of your face need the highlights and contouring. I never bothered with that before, but it made such a huge difference.
Favorite element of fall fashion?
Fashion is my thing and fall is my favorite season. Every year I can’t wait to find that perfect fall boot.
This year, it’s all about the bootie. Gotta have the perfect suede bootie in the color taupe, stacked heel and side cutouts.
How do you like to celebrate the holidays?
I love celebrating the holidays at home with family and friends. I enjoy hosting, and it’s my time to kick up my feet, find new recipes, wear my elasticwaist pants and eat and drink as much as I want. It’s the best time of the year!
Lori Smith Owner L Studio
What’s your favorite thing about your job?
Whether I’m working with a bride, a business woman, an actor or a model, my absolute favorite thing about being a makeup artist is making people look and feel incredibly beautiful!
Can anyone experiment with contouring, or is it better for some faces than others?
Whatever shape face you have, contouring and highlighting can help define your features. When
you experiment with contour, you can discover ways to enhance your cheekbones, slim down your nose and define your jawline.
When did contouring become popular in the mainstream? And how popular is it?
I think contouring became popular a few years ago with reality TV shows like the Keeping Up with the Kardashians and The Real Housewives of Beverly Hills, and then it started growing in popularity—Instagram, Pinterest and YouTube. Contouring is now so popular and it doesn’t look like it’s going away anytime soon. I used to only do contouring for photo shoots; now I get requests for contouring all the time, and most cosmetic companies have embraced the contouring craze and have added some type of contouring kit to their line.
What are the features you really wanted to accentuate on Amanda’s face?
For Amanda’s makeup, I wanted to accentuate her cheekbones and define her nose, forehead and jawline.
How hard is contouring to master?
It’s not too hard to master, but using the right shades and knowing where to apply it is crucial in doing a good job.
What are some contouring pitfalls that are easy to blunder into?
Going too strong on the contouring and highlighting and having a caked-on look, using the wrong colors, colors that are too dark for the skin, putting the contour in the wrong place, too high or too low on the cheekbone, and not blending the contour and highlighter, which gives a very harsh and unnatural look.
Besides contouring, what else went into the makeover?
I also played up Amanda’s eyes with my L Studio Essential pro neutral eye palette and I added a L Studio Essential’s nude matte lip stain.
Your favorite beauty product and why?
There are so many cosmetic products that I love! For contouring Amanda, I used the Anastasia Contour Cream kit for a more dramatic look. Then I used my own private label, L Studio Essentials powder contour kit, to give her a smooth, defined, flawless finish.
lstudiomakeovers
THE VALLEY’S MOST INTRIGUING INSIGHT Pamela Varkony
2017 Pearl S. Buck Woman of Influence
BY AMY UNGER
PHOTOGRAPHY BY ANDREW TOMASINO
Author, speaker and feminist, Pamela Varkony doesn’t hesitate when asked to pinpoint one of her earliest inspirations. “I had a very advanced mother. I think strong women come from strong mothers,” she says. “My mother was born into a world where she could not vote. That’s very hard to comprehend—that your voice didn’t matter at all.” Varkony has dedicated much of her adult life to humanitarian causes, including furthering the rights of women at home and abroad.
It’s a vocation that has brought her numerous accolades. She was recently honored as the 2017 Woman of Influence by Pearl S. Buck International, a distinction shared by past recipients like former First Lady Laura Bush, humorist and author Erma Bombeck and Jane Golden, founder and executive director of the City of Philadelphia’s Mural Arts Program. “I was floored,” Varkony recalls, upon learning she’d been chosen. “My hands started to shake. I didn’t know I was being considered.” The designation means so much, Varkony says, not only because of the iconic status of the Pulitzer Prize-winning and pioneering feminist Buck, but also because the bestowal honors not just a singular achievement, but a lifetime of work.
Varkony was born and raised on a 100-acre farm in Haycock Township, Bucks County. “I had one of those Leave It to Beaver childhoods that not a lot of people have anymore,” she says. Her father, Clyde Feist, operated his business, the Tohickon Stone Quarry, on the site. Varkony, an only child, says her mother, Gladys Feist, was a skilled writer and encouraged her young daughter in her earliest attempts at mastering the written word. Varkony recalls a piece she wrote about a blizzard being published in a local newspaper when she was a teenager.
Varkony would go on to write and speak extensively about the painful chapter that was a
INSIGHT
postscript to her idyllic childhood: the seizure of her family’s farm by eminent domain. Nearly 250 families in the area were forced to sell their land to the state government in the mid-1960s. The region was then flooded to create Lake Nockamixon and its surrounding state park. “My father fought it all the way to the state Supreme Court,” Varkony says.
At the time, she was pursuing a marketing and advertising career in Florida. She later returned to Pennsylvania to care for her ailing parents. “It was a hard thing to do,” she says. “I was happy in Tampa. I loved my job. But my parents needed me. I had to basically start over.” It didn’t take her long to find her footing. Varkony started her own advertising agency and became involved with the local chamber of commerce. She met and married her current husband, Zsolt Varkony. She also decided to dip her toe into the political pool for the first time, following an appointment to the Allentown City Planning Commission. “That gave me a whole new perspective on something I’d never thought about,” she says. “I saw what a difference you could make in some of these positions.” Fast-forward five years, and a spot had opened up on the Allentown City Council. Varkony went for it, and won. But she wasn’t done yet. “I got totally carried away and ran for mayor,” she says. Unfortunately, the election of 2001 did not go in her favor. Varkony’s political career was over. In some ways, the experience left a bitter taste in her mouth. She says she grappled with the “worst sexism and worst chauvinism” of her career during that time. But there was a silver lining: Her campaigns served as a rallying cry, of sorts, for local women. During her bid for city council, Varkony says someone in her inner circle got the idea to host a “ladies’ lunch,” a forum for women to come together in one place for social, networking and educational support. The very first lunch was held at Allentown’s Barristers Club and was attended by dozens of women. The event quickly grew in popularity, and later morphed i nto an initiative called “Power of Women.” Varkony served as executive director for 14 years before transferring the facilitation of the program to Cedar Crest College.
By that time, Varkony says, she was ready to focus on other things: namely her writing, and her travels overseas would give her plenty of fodder. She was enlisted to train women managers for Great Britain’s Inland Revenue, a department of the British government akin to the Internal Revenue Service in the U.S. In Australia, she tackled issues of pay equity. Varkony says she discovered a disparity in both nations that surprised her. “We think of them as our English-speaking cousins. I was stunned to find out how far behind they are on women’s empowerment,” she says.
While her trips to England and Australia may have been enlightening, she describes her travels to Afghanistan as life-altering. She visited the war-torn country twice, including a fact-finding trip with a U.S. military medical team. Their task was to evaluate and assess medical facilities for women and children. “As Western women, we have no concept for what women in conflict, post-conflict and developing countries go through,” says Varkony.
Varkony chronicled her experiences in Afghanistan in a series of columns and editorials, many of which were printed in The Morning Call, where she was under contract as a commentator and columnist for seven years. During that time, she received an “Excellence in Journalism” award from the Pennsylvania Women’s Press Association. She also provided commentary on the subject for NPR She writes of traveling through a weary, tense Kabul to Rabia Balkhi Hospital, which she describes as a dilapidated relic. And yet, Varkony writes, it’s also a “refuge of last resort,” the only hospital specializing in care for women in the entire country. Among its patients are victims of rape, and women dealing with severe malnutrition and difficult pregnancies. Despite the grim reality that greeted her in Afghanistan, Varkony was not deterred. “Afghanistan already holds my heart,” she wrote. Varkony considers her work there to be among her greatest accomplishments, personally and professionally. “There is no better feeling in the world than knowing you have forever changed the life of another woman,” she says. While she itches to return to Afghanistan, the violence that continues to roil the country has made a third trip impossible, so Varkony continues to focus on the work that still needs to be done on the home front when it comes to leveling the playing field for women. She’s currently chipping away at another book, Ten Rules for Ladies She describes it as a combination of her memoirs and a leadership guide for women. It rewrites and updates the antiquated code of conduct put in place for women a long time ago. “The old rules used to restrict us,” she explains. For example, while it was once thought entirely taboo for a woman to use “blue” language of any sort, Varkony says sometimes a well-placed swear word can be used to great effect. She hopes to put the finishing touches on the book by the end of the year. In the meantime, she continues to be an in-demand speaker, trainer and mentor, with a goal of inspiring and motivating women around the world. “As long as I am healthy and able, I will always be working to help the cause of women’s rights and empowerment,” she says.
pamelavarkony.com
AMARA|DENTAL
GET THE GOODS LOCALLY
RETAILER Q&A
LIT
Coffee
Roastery & Bakeshop
The owners of Lit sat down to tell us all about their unique labor of love, but finding the time to do so was unusually tricky, as there is no additional staff on hand at the bakeshop. Owners Matt, Melanie and Dan do it all on their own, which is just one of the many things that make this coffee shop unlike any other coffee shop.
PHOTOGRAPHY BY ANDREW TOMASINO
Tell us about the overall “vibe” at Lit. What does a customer experience upon walking through the door?
We aim to straddle the line between family-friendly and edgy, charming and wild. We play the music we like, hang the artwork that we enjoy and serve the products that we love. It’s all about comfort here.
What’s the best part about being located in Bethlehem?
Bethlehem is a crossroads for artists, particularly the south side of Bethlehem. There’s no shortage of expression and thought here, which are two very important elements when introducing a community to a conceptually different style of cafe.
Tell us about some of your best sellers.
Melanie’s signature French macarons have had a cult-like following long before we ever opened our doors. Her empanadas—her take on the PopTart—have found a brand-new following, and have been a fan favorite among our regulars. Sometimes sweet, sometimes savory, but always flaky and special.
What’s so special about welcoming local musicians into the space?
Anything truly local is special, because it contains an added source of pride for everyone who lives in this area. Whether a young artist or a start-up vegan baker, we’re always happy to introduce our fans to what’s new in the Lehigh Valley.
Tell us about a unique item readers may not know you carry.
We are proud to carry Stark Juice products—raw, cold-pressed juices. They’re both nutritious and delicious, and local to our area! The Lemon Drop juice is seriously yummy.
What are some new products that the shop is excited about?
So many things, between the coffees that we source, goodies that we bake and local vendors that we carry, there’s almost always something new and interesting. We just began carrying a collection of zines by local artist Lauren Beauchner, and introduced our newest espresso blend, the Iron Man blend.
Is there anywhere else in the Valley that customers can find the products that you make?
Monocacy Coffee Co., one-half owner of Lit, provides its in-house roasted coffees to a handful of locally owned businesses, including Jumbars, Greenmouth Juice Bar, Coffee House Without Limits, Cafe the Lodge and several others. We’re proud to have such a great working relationship with these Lehigh Valley institutions, and we’re lucky to have our coffees served at such amazing places.
What defines a truly good cup of coffee?
We prefer lighter roasts, but a good cup of coffee is made with any coffee bean that was roasted in a way that accentuates the inherent and intended flavors of a coffee, based upon its cultivation by hard-working laborers—planters, pickers, processors, etc.—and provides some transparency as to who produced the coffee. It’s only by shedding light on the hard work done by the many hands that touched this coffee before us that will allow for a better appreciation for these coffees, and, more importantly, a means for improving the livelihoods of the people who work hard to provide such an excellent product.
26 E. 3rd St., Bethlehem | 484.626.0945 litroasteryandbakeshop
Matthew Hengeveld
Dan Taylor Melanie Lino
SAVOR
ENJOYING THE GOOD LIFE LOCALLY
LV Instagrammers With Mouthwatering Feeds
@sixonedough
Follow along as two Lehigh Valley foodies capture the cuisine scene of the 6-1-0 with their joint account @sixonedough. Though they somehow find something edible to post almost constantly, the quality of their feed never falters, and their captions are always on point. Submit your own foodie photos to sixonedough@yahoo.com.
@lehighvalleyeatsphilly
Documenting the food scene from the Lehigh Valley to Philly and, occasionally, New York City, this account is run by some Lehigh Valley natives. Featuring anything and everything edible, these foodies are always willing to regram with photo credit. Submit your own foodie photos to lveatsphilly@gmail.com.
@bethlehem_eats
This account is dedicated solely to the Christmas City. With over 1k followers, most of their posts are regrams of their loyal grammers. Send them a DM with your #instaworthy shot for a chance to see your own eats on their feed.
We all love food. We all love Instagram. Feed both addictions at once, while simultaneously finding out the latest and greatest noshes in the Valley, with these local grammers who eat to please.
BY SARAH-LYN SUBHAN
photo by
@bethlehem_eats
photo by
@sixonedough
photo by
@lehighvalleyfoody
This grammer has a thing for Bloody Marys and seafood. And who could blame ‘em? Have you ever met a tomato juice cocktail that wasn’t photo ready?
@wueatsfood
This grammer claims that the food she eats is more photogenic than she is—enter foodstagram. Unlike other accounts, there is no regramming going on here; all food pictured is snapped and devoured by her. The account’s tongue-in-cheek bio invites followers to join her on this “beautiful road to obesity.”
photo by
@sumfoodie
Account founder Sumer Moreau shares photos of a variety of local eats, both well known and under the radar, but she’s also one to highlight some worthy homemade dishes as well.
@food_lver
New to the foodstagram scene, this grammer loves carbs and captions, and the LV. Her warning to all submitters: Do not send her a salad unless it’s literally drenched in cheese—or was handcrafted by @chrissyteigen.
@drink_lv
If “drinkies” were a culture, @drink_lv would be at the top of our to-follow list. The account stays true to its name and features plenty of local brews from favorites like Weyerbacher, Hardball Cider, Two Rivers and Fegley’s Brew Works.
photo by @drink_lv
photo by @food_lver
@allmyfoodndrinks
Just a girl and her food adventures, @allmyfoodndrinks’ feed may be short, but each post is more delicious-looking than the next.
@takeonebite
This account straddles the line between Bethlehem and Philly, run by two grammers, Yasmina and Sana. Join the nearly 900 followers who look to them for bright, colorful food photography that includes everything from pizza and waffles to ice cream and tacos.
The feed’s bio says that it specializes in carrot cakes, brunch and tacos, but this foodie is so much more!
photo by
photo by
photo by
– Chrissie, Breast Cancer Survivor
At St. Luke’s, we know that being cancer-free is your number one priority –it’s ours too. It’s why we work tirelessly, relentlessly, for clinical breakthroughs, advanced treatments and the most accurate diagnoses.
At St. Luke’s, we know that being cancer-free is your number one priority –it’s ours too. It’s we work for clinical advanced treatments and the most accurate here... because here.
Hope begins here... because healing begins here.
View Chrissie’s story at
View Chrissie’s story at cancer.sluhn.org.
ASK THE EXPERT
QUICK TIPS FROM A LOCAL SPECIALIST
Thanksgiving Turkey with
Cathy Jaindl
BY DAISY WILLIS
Cathy Jaindl Vice President Jaindl Land Co
The lunchmeat that omnivores devour throughout the year can’t compare to the browned bird fresh from the oven, wafting savory scents through the home to summon a houseful of family members to the banquet table. To help hosts get the best of this challenging culinary pièce de résistance, Cathy Jaindl talks turkey with some tips and tricks from the Lehigh Valley’s largest agricultural operation. The chosen source of the White House’s annual turkey dinner, family-owned Jaindl Farms in Orefield has raised succulent specimens for over 75 years.
Get a Great Turkey
We may be eating them, but we want to know they lived well. Not only does good quality of life seem to rest easier in the stomach, increasing awareness of unwholesome practices means more and more holiday shoppers are shelling out for a bird that hasn’t been pumped full of antibiotics. Jaindl Farms takes their commitment to good care very seriously, scoring a perfect 100 on a third-party Animal Welfare Audit. They enjoy what Jaindl calls “clean
ASK THE EXPERT
country living” in open-air barns with clean straw, fresh air, water and feed readily available.
“Our organic, free-range turkeys are fed an allorganic diet,” says Jaindl, “and our ABF [antibioticfree] turkeys eat farm-fresh meal made from grains grown on our farm.” Their Harvest Brand is the same quality, but with some superficial quirk like a missing wingtip or a tear in the skin, so the price is a bit lower.
This is the type Jaindl roasts for her own family, and she makes sure to calculate one to one-anda-half pounds per serving. “I’ve never roasted a turkey under 16 pounds,” she says. If there isn’t enough for leftovers, why bother?
Thaw Responsibly
Shake Things Up.
Whatever turkey you choose, chances are you’re buying it frozen, and unless you’re an old hand at assembling a multi-phase feast, you run the risk of the ultimate disaster: a turkey that’s a half-frozen, charred embarrassment to this hallowed holiday. Like any meat, it should be thawed in the refrigerator in its packaging at a simple rate of four to five pounds per 24 hours. This means thinking ahead, so a 15-pound turkey can have its three to four full days to thaw all the way through. Speed-thawing is real, if time is of the essence, and can be done by submerging the packaged bird in cold water that’s changed every half-hour, but it will still need 30 minutes per pound.
Stuff the Stuffing
“My mother likes to make her stuffing outside the turkey and pour turkey drippings over it before serving,” Jaindl says. Nothing wrong with that, but she prefers to stuff the turkey. Even if you’re not making proper stuffing, tossing a few carrots and onions in there can add a little something to the flavor of the drippings. If the flavor imbued by actually stuffing the stuffing satisfies you like it does Jaindl, try her trick of lining the turkey cavity with cheesecloth so that your stuffing pulls painlessly free for serving. It’ll add half an hour to cooking time, but for many it’s well worth it.
Don’ t Forget Gravy
Turkey dinner is a great occasion for using all parts of the bird. Those gnarly innards you extract in a pouch come into play for that divine drizzle welcome on almost every side dish—gravy. Jaindl’s advice promises a formula for gravy with the fullest flavor.
Add the giblets, neck and liver to a saucepan holding a couple of cans of chicken broth to simmer throughout the turkey’s cook time. Add liquid from everything else you’re cooking—any canned vegetables, the water from your mashed potato pot, etc.
After the turkey has roasted and it’s resting for about half an hour to retain its juiciness, strain the drippings into a frying pan, combining with your cocktail of feast flavors. Make a paste in a separate cup with a few tablespoons of flour and water, and add this to the drippings. Keep stirring until it thickens.
Jaindl’s mother makes a fantastic turkey tetrazzini. For this and other Thanksgiving leftover recipes, check out Jaindl Farm’s website.
Cathy Jaindl’s Step - by- Step
Turkey Technique
1. Preheat oven to 400˚F.
2. Be sure turkey is thoroughly thawed.
3. Remove giblets, neck and liver from the two cavities in the bird.
4. Rinse turkey with cold water.
5. Place turkey in a roasting pan.
6. Stuff turkey. If not placing stuffing in the bird, place a peeled onion, celery and carrots in the cavity to give extra flavor to the drippings for gravy.
7. Rub turkey with butter or olive oil. (Jaindl uses both.)
8. Season with pepper, poultry seasoning, parsley, paprika and/or your favorite seasonings.
9. Pour two cans of chicken broth into the bottom of the roasting pan.
10. Place an aluminum tent over the turkey, crimping the edges to the pan.
11. Roast at 400°F for half an hour, then turn oven down to 325°F for the balance of the roasting time. (Calculate total roasting time at 15 minutes per pound, adding 30 minutes if turkey is stuffed.) Actual roasting time may vary depending on oven type, roasting pan, temperature of turkey when placed in oven, etc.
12. DO NOT OPEN THE OVEN. Every time the oven is opened, valuable cooking time is lost.
13. Approximately 1 1/2 –2 1/2 hours prior to the turkey being done, remove the aluminum tent so the turkey may brown. You may want to put some aluminum on the wing tips so they don’t burn.
14. Turkey is done when it reaches a temperature of 170°F in the center of the breast. To find the accurate temperature, insert a meat thermometer in the center of the breast until it reaches bone then pull it back about 1/4 inch.
15. Jaindl checks for doneness the old-fashioned way—grab the turkey by the legs with hot pads and move the legs up and down. If the drumsticks move easily, the turkey is done.
Photography by Alexandra Whitney at The House & Barn, Emmaus
Catering by Pans & Skillets Catering
Floral stylings by Wood and Rose
A MODERN TRADITION WORTH CELEBRATING
This November, take cue from millennial celebs like Vanessa Hudgens and Lauren Conrad, and plan a casualchic, Insta-worthy get-together of your own. Pros? You don’t have to serve turkey if you don’t want to—bird of any kind is a non-requisite—and dress code can be lenient—break out those ripped jeans that, yes, you paid extra for. We promise, the grumbling of irritable family members can’t be heard for miles. Invite seven of your closest friends for a festive evening that no one will forget. Oh, and as for the cons? Well, you may still have to attend to the real holiday on the 23rd
Pumpkin Seating Cards
How do they know the host? Design place cards with a descriptive word—or a few words—on your connection to each of the guests. This creates conversation and can lead to a wonderful walk down memory lane.
PumpkinTable Runner
A unique table runner is born through painted pumpkins. Recycle as home décor or let friends take some with them as parting gifts.
Geo String Art
Create a DIY backdrop with pushpins and string to make things really pop.
Guest Book
Want to remember all your friends and have cute fall décor? Have guests write a note of thanks on a pumpkin to be displayed all fall long.
Happy Hula Hoo p
To save some money, buy a hula hoop at your closest craft or toy store, spray paint it and then add your own flair.
FALL TOWN FLAT BREAD
Cranberries with bacon, brown sugar caramelized onions and topped with blue cheese
CHICKEN AND WAFFLES FLAT BREAD
SWEET POTATO CASSEROLE with roasted marshmallows
CREAMY GARLIC PARMESAN MASHED POTATOES with gravy
BACON PLANTAIN STUFFING
WATERMELON AND CUCUMBER SKEWERS with basil and feta cheese, drizzled with fig balsamic
BLT SKEWERS
OLIVES AND PEPPERONI SKEWERS with basil and mozzarella
COZY SALAD
Mixed greens with apples and cranberries, topped with blue cheese and cream dressing
THE MAIN DISH
Roasted garlic chicken atop fried carrots and raisin rice pilaf, topped with toasted cashews and pine nuts. Made with roasted carrots, fruit and plantains
Paper products have upped their game. Find your favorite and put them on display!
pie bar
Pie, anyone? Skip the traditional cookie exchange and, instead, swap your favorite pie recipes. Take leftovers home in these cute and easy DIY to-go containers.
RASPBERRY PEACH PIE from Apple Ridge Farm
CHAI POACHED PLUMS FRANGIPANE TART from Sweet Doe Bakery
CARAMELIZED BANANAS EMPANADA from Made By Lino
CHERRY PEACH CRUMBLE PIE from Sweet Doe Bakery
BLACK COCO PEANUT
BUTTER GANACHE TART from Barred and Broody Bakeshop
Christmas Coming!
RESTAURANT AWARDS
BY CARRIE HAVRANEK WITH CONTRIBUTIONS FROM KRISTEN RINALDI
Looking for somewhere to dine out in Easton, Allentown or Bethlehem? How about Macungie, Walnutport, Center Valley, Emmaus or Boyertown? Maybe you’re feeling like pizza, seafood, Italian or, perhaps, just a nice atmosphere. We’ve got you covered no matter the location or craving. Hold on to this reader-voted list of chefs and specials that are sure to satisfy, every night of the week.
Photo by Alison Conklin
The Shelby FAVORITE
NEW
707 N. Krocks Rd., Allentown
610.841.0808
shelbyrestaurant.com
Photos by Alison Conklin
The Shelby just opened in June, so it’s as new as new can be. In its location at the Hamilton Crossings, it stands out for a few reasons. First, it’s the only non-chain concept there and it serves brunch, lunch and dinner. Secondly, it’s owned by Donny Petridis, who operates The Hamilton Kitchen & Bar in Downtown Allentown. When you step inside, it’s not a surprise—Petridis says they commissioned Celano Design from New York, the same firm that created a vision for The Hamilton. Third? It’s the fare, which is comfortable and recognizable, with enough options to make you indecisive or, at the very least, cover all the bases if you come with a crowd. It’s approachable, but with some distinctions—think pierogies, but with goat cheese, and cheesesteaks, but with prime rib.
The best part? The garage door that opens up onto the patio, which houses live music several nights a week (Thursday through Saturday).
ITALIAN GRILL FAVORITE GOURMET PIZZA
At Bolete, there are no shortcuts—everything is made fresh and from scratch. A decade of success later, their goal remains the same: to provide an escape from the hurried world we live in. And Chef Lee Chizmar's efforts have not gone unnoticed—in September, Bolete was named the most popular restaurant in Pennsylvania by People magazine.
6465 Village Ln., Macungie 610.966.9446 | gioitaliangrill.com
Husband-and-wife owners Tony and Giovanna DiMaio welcome the Valley to enjoy a little bit of Italy, right here in Macungie. With their woodstone oven, they have duplicated the Old World style of cooking, producing the best gourmet pies around! Order the Margherita pizza—what they call the original plain pie—and add as many toppings as you’d like!
FAVORITE DINER
3701 Easton-Nazareth Hwy., Easton
610.252.4300 | diner248.com
745 Union Blvd., Bethlehem 610.865.3036 | bethlehemdeli.com
This mother-daughter duo refers to their deli as the Valley’s Cheers —when you’re there, you will most likely know someone that walks through the door.
The visual cues speak for themselves. Regardless of the time of day you drive past Diner 248, the parking lot will be packed. During peak dining hours, especially weekend mornings, expect a bit of a wait. But that doesn’t deter the hungry masses.
Like a diner, the menu is vast, and includes many staples you’d expect, with quite a few unexpected twists: dishes that are slightly more contemporary (Bang Bang Shrimp, pulled pork Cuban sandwich), televisions broadcasting sports events and breakfast fare that stops at 2 p.m. Located on a busy stretch of Route 248, the place is well known for its quippy signage meant to entice you off the road, its rotating selection of craft beers (especially local ones) and a super-popular wing night (Wednesdays, of course, for the alliteration). Come with an empty stomach; you won’t leave that way, if owners John and Stavros Gougoustamos have anything to say about it. It’ll be a singular experience. “Our roots are grown in traditional diner ground but we have evolved into somewhat of a breakfast, grill and bar offering,” says John.
FAVORITE MIDDLE EASTERN
651 Union Blvd., Allentown 610.437.4023 | aladdinlv.com
Family-owned and-operated for 30 years (and counting), the Youneses must be doing something right. Dine underneath a starlit sky while enjoying freshly made hummus and babaganouj.
Forty-five different kinds of tequila means Fiesta Olé knows how to make a mean margarita to pair with your enchilada, burrito, quesadilla, taco or fajita!
Photo by Colin Coleman
Photo by Shelbie Pletz
Photos by Shelbie Pletz
Photo by Donovan Roberts Witmer
Photo by Alison Conklin
White Orchids
Photo by Andrew Tomasino
TRIVIA: If you see anything on the menu with honey, it’s sourced close to home from the restaurant’s rooftop hives. That honey goes into a special beer Fegley’s brews just for Youell’s.
Youell’s
2249 Walnut St., Allentown
610.439.1203 youellsoysterhouse.com
Youell’s is the name in seafood in the Lehigh Valley—it’s been in business in one place or another (first Easton and currently Allentown) since 1895. They know a few things about seafood, which is super fresh, with deliveries coming daily (and oysters six days a week!). It's clear Youell’s knows what it’s doing when you hear stories from owner Christian Filipos about regulars who go out of their way, in downpours and snowstorms, to dine here (being located in a neighborhood helps facilitate that). Maybe it's the seasonal soft-shell crabs, or the no-filler crab cakes. Or the fact that they offer two-pound lobsters, which most other places don’t.
e
FAVORITE FRENCH
187 Main St., Emmaus 610.928.0418 | 187rueprincipale.com
Their daily brunch starts at 8 a.m. and includes the restaurant’s renowned savory and sweet crepes, as well as its egg dishes, tartines, salads and quiche. Rue follows the French tradition of no tipping—the cost of service is already included in the price of each dish on the menu.
ASIA ORIENTAL CUISINE FAVORITE ASIAN
1102 E. Susquehanna St., Allentown 610.798.7777 | asiaorientalcuisine.com
Husband-and-wife owners Alex and May’s retirement from the restaurant business lasted only two years, after a trip back to Asia reignited Alex’s passion for cooking. And while Chinese cuisine has always been his specialty, the restaurant’s menu incorporates the flavors of Thailand, Vietnam, Korea and Japan.
HISTORIC
HOTEL BETHLEHEM FAVORITE BRUNCH
437 Main St., Bethlehem 610.625.5000 | hotelbethlehem.com
Hotel B combines live music and made-toorder omelets for a magical brunch only dreams are made of.
Photo by Colin Coleman
Photo by Alison Conklin
Photo by Andrew Tomasino
Photo by Colin Coleman
The Mint
Since The Mint’s opening in 2011, Dom “Mimmo” Lombardo has been pushing boundaries—or, as he puts it, “pushing the curve, whether it’s on the plate, or in your wallet or in the atmosphere”—of his restaurant, located in and named for a former bank.
1223 W. Broad St., Bethlehem 610.419.3810 | bethlehemmint.com
Take, for instance, the progressive menu approach of flat pricing he launched this past summer, which he instituted to see if people would order “what they want to rather than what they want to pay for,” and it was successful. The Mint is always progressing with something innovative on the menu, so fall’s “total menu flip,” with the exception of the burger, chickpea fries and fish and chips, will be worth checking out. Oh, and if there’s an award for most unusual brunch, The Mint would win—they’re themed, they fall on the last Sunday of the month (typically) and have included Harry Potter, Indiana Jones and the Ides of March.
TAPAS ON MAIN FAVORITE SPANISH
500 Main St., Bethlehem 610.868.8903 | tapasonmain.com
Don’t leave here without trying the legendary sangria, with a side of tapas, of course.
3760 Old Philadelphia Pike Bethlehem | 610.867.8821 yiannistaverna.com
Currently closed due to a recent fire, the Style team wishes Yianni’s Taverna a quick recovery, as this reader-voted win proves how much the community truly loves them!
4 Baldy Hill Rd., Boyertown 610.845.2324 | landis-store.com
They were recently rated number two in the state for their al fresco dining experience. Try the crab bisque; it doesn’t disappoint.
Photos by Alison Conklin
Photo by Shelbie
Photo by Alison Conklin
FAVORITE CHEF & FAVORITE SPECIAL OCCASION
For 20 years, chef-owners Shawn and Dorothy Doyle have been running the Savory Grille with warm service and stellar, locally sourced food— much of it from their own garden, in season. Savory Grille is what some like to call a destination restaurant, because it’s nestled in the countryside, away from the cities. It consistently takes its inspiration from seasonal changes, its own garden and the food the Doyles can source really easily, often within mere miles of the restaurant. That inspiration directly translates to the beautiful presentation on the plate.
The door to the kitchen is glass for a reason— it’s all part of the transparency and level of engagement Shawn Doyle wants with his guests. He understands that hospitality means making people happy—and if you’ve met him at his restaurant, he’s hard to miss: He’s always talking, and he’s guaranteed to make you laugh.
That personality comes through with the service and the food, and so it makes sense that, for special occasions, the bucolic setting and intimate dining space are hard to beat.
It’s ironic, though. “Twenty years ago, we didn’t set out to become a special occasion kind of place—I’d love it if people came here once a week,” says Doyle. But he says dining habits have changed— people are so pressed for time. “We do have people who come here once a month as their date night,” he says, in addition to more spectacular things like 50th wedding anniversaries.
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Photo
Alison Conklin
SAVORY GRILLE
This spot in Walnutport is more than worth the drive for the Italian food of Eric Murphy and Paolo Nota, the notable chef behind Pane e Vino, his eponymous restaurant and this intimate, 60-seat spot, which opened in 2012. Translated from Italian, the name says it all—at my house—and it’s as though you’re eating in his dining room. He doesn’t skimp on quality or freshness. “I’d rather spend more money on the quality of the food and have less money in my pocket,” he says.
There’s much to love about A Ca Mia, whether it’s the open-kitchen concept, its BYOB status or the extensive menu. “We try to present uncommon dishes in a new way,” he explains. So there are authentically Italian preparations with items such as artichoke hearts, arancini, polenta and truffle cream sauce. But more specifically, Sea Bass Victoria includes tropical fruits and is a dish he used to make when he cooked in Torino, Italy. 4330 Lehigh Dr., Walnutport 610.760.3207 | acamiapa.com
The Promenade Shops at Saucon Valley | 610.841.7100 topcutsteak.com
Oysters, lobster, salmon and, of course, steak, are all good choices here. Regulars come back for the meat, but they stay for the floor-to-ceiling windows that allow the panoramic view.
Take something to go from the bakery or dine in for breakfast or lunch at the café. On weekends, they’re BYOC—bring your own champagne!
There’s a word for Aman’s, and that’s gracious. It’s really easy to order here if you are a vegan or gluten-free eater—those items, and there are many of them, are clearly labeled. Plus, the kitchen will customize the spice level to suit your preference. That tells you right there that Aman’s cooks your meals made to order. This isn’t a joke. Sukhjeet Bansal, along with his sister, Amandeep, and wife, Gagandeep Bansal, run what he calls an “artisan Indian kitchen,” wherein everything is made from scratch. None of the sauces are prepped ahead of time; vegetables are chopped for your curry as soon as the order hits the kitchen. “People have a hard time believing it, but then they taste it,” says Sukhjeet.
The dramatic dining room and friendly service at Aman’s help create an enjoyable experience, but if you’d rather feed your crew at home, you can get take-out fare, too. Whatever the case, the team behind Aman’s, who were complete restaurant newbies when they took over the space formerly occupied by Spice India in March 2016, will make sure you have left with a delicious meal.
JENNY’S KUALI
FAVORITE VEGETARIAN
102 E. 4th St., Bethlehem
610.758.8088 | jennyskuali.com
Kauli means wok in Malay, and at Jenny’s, they specialize in Malaysian and vegetarian cuisine, along with noodles and dumplings.
Photos by Andrew Tomasino
Photo by Colin Coleman
Mama Nina’s FOCCACHERIA
FAVORITE BYOB
Italian restaurants are often winners—and hotly contested ones at that—in the favorites category, and for the bring-your-own (alcoholic) beverage category, it’s no exception. When you find a good place to dine that also welcomes your wine, it’s heaven. With its cozy and quaint atmosphere (think exposed brick) and ample portion sizes, Mama Nina’s is enticing. The chunky garlic knots, which you can see when you’re walking past its outdoor seating, don’t hurt, either—they’ve been known to stop traffic and lure in diners.
Mama Nina’s makes it easy for you to bring your own bottle, as they don’t charge a corkage fee. “About 80 percent of our diners bring their own,” says owner Frank Nele. Even if you haven’t brought your own bottle, Mama Nina’s can offer one complimentary pour of the house white or red.
Photo by Alison Conklin
ALLENTOWN FAVORITE
3501 Broadway, Allentown
610.706.0100 | grille3501.com
Locals know that whether they dine inside the restaurant or outdoors in the rustic two-story Loft, the unparalleled fusion cuisine, hand-crafted cocktails and superb level of service will not disappoint.
FAVORITE BETHLEHEM
85 W. Broad St., Bethlehem
610.865.9600 | apollogrill.com
56 S. 3 rd St., Easton
610.829.1404 | thirdandferry.com
A ceviche flight, raw bar selections and a killer Bloody Mary make this place a go-to for seafood lovers. Don’t miss their annual Clam Jam street festival celebrated throughout Easton.
Open since 1999, Apollo Grill has set the bar for dining out in Bethlehem. Go for apps with friends and share a bunch off of their extensive (30-plus options) menu. 3 rd & Ferry FISH
FAVORITE ATMOSPHERE
Pasta is their speciality, but at Melt, every dish is per cui morire—to die for. MELT
The Promenade Shops at Saucon Valley
610.798.9000 | meltgrill.com
Photo by Shelbie Pletz
Photo by Colin Coleman
Photo by Donovan Roberts Witmer
Photo by Alison Conklin
Call them gourmets, call them foodies, call them fabulous—just don’t call them late to dinner. Whatever their distinction, one thing is for sure: These are people (and places) to whom the Lehigh Valley looks for innovative, daring and delicious culinary creations that tickle the taste buds and excite the imagination.
Interested in our next Professional Profile section? Call 484.546.0408 for more information.
Jenny’s Kuali serves a house-made ginger garlic sauce that is paired perfectly with their made-from-scratch dumplings. The ginger garlic sauce is a standard condiment at each of the restaurant’s tables. Slightly sweet and tangy, it is an amazing combination of ginger, garlic, sesame oil, vinegar and spices. The sauce is great for dipping, braising, basting, marinades and stir-fry, and as an addition to things like cream cheese to make delicious spreads and dips.
The famous ginger garlic sauce is available for purchase at Jenny’s Kuali’s Bethlehem location and at the Easton Farmers’ Market on Saturdays. It is also available for order online via Shopify at jennyskuali.com, where a number of recipes incorporating the ginger garlic sauce can be found as well. The small 1.5-oz. jar is $2, the medium 4-oz. jar is $5 and the large 9-oz. jar is $8.50.
A TASTE OF IRELAND & THE BRITISH ISLES IN DOWNTOWN BETHLEHEM
McCarthy’s Red Stag Pub and Whiskey Bar is known for bringing a unique Irish/Celtic pub experience (no passport required) to the Lehigh Valley. It is centrally located in the heart of Historic Bethlehem right off Main Street next to their fellow business, Donegal Square. This pub is no stranger to Bethlehem—it opened in 1997 as a Celtic Tea Room and Bakery. Through his passion for sharing his Irish heritage, owner Neville Gardner converted the Tea Room into the “Red Stag Pub” and enlisted the talent and knowledge of Executive Chef Jill Oman. The goal was to marry Celtic traditions with a gastropub atmosphere, including fresh baked goods, scratch-made family recipes and some twists on traditional pub fare. The result: a unique dining experience usually only found on the far side of the Atlantic. McCarthy’s Red Stag Pub has a selection of unique whiskeys from around the world and beers from Ireland, Scotland and the United States. Their famous McCarthy’s Irish Cream is a must-try in a French Pressed Coffee, as a mix in a cocktail or simply on the rocks. It may also appear in one of their luscious house-made desserts. Make sure to visit the medieval-style “Great Room,” a unique venue for private events and Celtic-inspired intimate weddings.
534 Main St., Bethlehem | 610.861.7631 | redstagpub.com
CRAFTED WITH LOVE IN AN ALL-SCRATCH KITCHEN
Chef Tim Widrick has been behind the scenes since 2002 when Edge first opened. He has been the mastermind of the food the Valley has come to love from his all-scratch kitchen. Drawing inspiration from his own unique dining experiences— and growing up with a mother who raised five children and ran a farm kitchen that never closed—Chef Tim has used his life-taught techniques and love for food to create the decadent menus he has brought to Edge for 15 years.
His menu centers on New American cuisine, with Asian influences and classic French techniques. Patron-friendly dining options include small, medium and large plate offerings, providing a wide range of choices. Using the season’s best locally sourced ingredients and products available is beneficial to Edge’s diners.
For those looking for that special occasion, business dinner, company party or just simply a night out with the family or friends, there is something on Edge’s menu that will fit any night out.
NORTHERN ITALIAN CUISINE IN A HOME-LIKE SETTING
A Ca Mia, which translates to “At My House,” opened in 2012. The restaurant highlights Northern Italian cuisine, traditional Italian and a variety of American-style dishes, and embodies the feeling of a warm, relaxing home. Walking in, guests’ attention is grabbed by the open-concept kitchen where the chef creates hand-crafted dishes. The kitchen lends itself to a casual, family dining experience. All food is prepared fresh, including their Scottish salmon. All ingredients are cooked together to create one-of-a-kind sauces that pair well with the fresh vegetables used in the dishes. A Ca Mia wants to thank the Lehigh Valley and their loyal customers for naming them Favorite Italian Restaurant for the 2017 Decadent Dish Awards!
Looking for an exceptional catering experience from the Poconos through the Lehigh Valley and into Philadelphia? Look no further than Mediterranean Catering. Proprietor Angelo Napoli is ambitious, bold and passionate, and he genuinely loves creating phenomenal meals for each and every client he takes on.
Chef Napoli works personally with clients to make their dream event a reality. Whether it’s a multi-international plated dinner for a wedding or a family-style meal at Dad’s retirement party, Mediterranean Catering will make it happen.
Based in the Lehigh Valley, Mediterranean Catering has over 15 years of experience in the culinary industry. Chef Napoli strives to create phenomenal flavors and a uniquely tailored experience for every event. From corporate lunches and dream weddings to personal chef experiences, no event is too big or too small. For #ExtraordinaryElegance, think Mediterranean Catering.
187 Rue Principale is a French-inspired, farm-to-table restaurant in Emmaus. The menu is driven by the seasons and the availability of fresh ingredients from local farmers and farm cooperatives. Ingredients not locally available are procured from sources with the environment, sustainability and economic fairness in mind.
The restaurant opens at 8 a.m. daily for a café-style brunch. 187 Rue Principale was named to the OpenTable list of 100 Best Brunch Restaurants in America for 2017. Dinner offers culinary memories with a modern interpretation of French classics.
CONTEMPORARY COMFORT FOOD
The term “gastropub” is a portmanteau of gastronomy and pub. The Mint is an American gastropub that focuses on the perpetual pursuit of an ever-changing, ever-evolving, ever-growing neighborhood gastropub—putting the “table” back in comfortable. Specializing in “contemporary comfort food,” The Mint creates a distinctive, delicious and fun alternative to dining. The menu changes often, seasonally as well as intra-seasonally, striving to always keep the experience interesting, inventive and intentional. As chef/owner Domenic Lombardo attests, “America is a melting pot: Multiple ethnicities and their respective cuisines have become comfort food for all households. Never limit your imagination or your palate by geographic location or ethnic background. Celebrate the diversity of our culture. And where better to celebrate and integrate culture than at a dinner table?”
When it comes to specialty drinks, The Mint uses old-world inspiration in new-world applications to offer unique and distinctive cocktails. On the malt-and-hops side, a slew of American and imported craft beers with a constantly rotating draft selection strive to impress and intrigue. Wine lovers can enjoy an intentional, esoteric, seasonally rotating collection of distinct and unique juice.
As for the staff, The Mint is run by impassioned people who believe in this industry, this concept and in hospitality. In a word: Lifers.
A MODERN AMERICAN GASTROPUB
Located in the South Side Historical District, The Broadway Social is a place where whimsy and gastronomical delights go hand in hand. The Broadway Social proudly offers a casual-meets-refined atmosphere that welcomes beer drinkers and wine snobs, non-fussy eaters and foodies alike. It’s a charming neighborhood watering hole that serves traditional American comfort food and contemporary dishes from around the world, plus house-made, craft signature cocktails and everyone’s favorite beer and wine selections.
The classic Filet Mignon is always cooked to perfection and is one of the best-selling dishes. Guests can enjoy this or choose from an extensive menu of savory fare while seated in the industrial-style dining room or relaxing in the outdoor seating area on a beautiful afternoon.
With its private second floor, The Broadway Social is a popular spot to host private parties, holiday gatherings, business meetings or any special event. Stop in for lunch, dinner or late night, 11 a.m. to 2 a.m. with Happy Hour food and drink specials Tuesday through Friday, 5 p.m. to 7 p.m. #bsocial
DINING GUIDE
WHERE TO GO TO PLEASE YOUR PALATE
Key
Style Award Winner
Gluten-Free Options
Vegetarian Options
Wheelchair Accessible
Serves Alcohol BYOB
*Advertisers are highligted in red.
Live Entertainment
Outdoor Seating
Entrée Price Range:
$ under $15
$$ $15-$25
$$$ $25+
Aladdin Restaurant $$
651 Union Blvd., Allentown, 610.437.4023, aladdinlv.com
Family owned and operated for over 30 years. Serving a variety of authentic Middle Eastern cuisine from homemade grape leaves to delicious shish kabobs. Lunch & dinner.
Allentown Brew Works $$
812 W. Hamilton St., Allentown, 610.433.7777, thebrewworks.com
Award winning, environmentally friendly restaurant and brewery. Family owned and operated since 2007. Brunch, lunch, dinner & late night.
Bell Hall $
612 W. Hamilton St., Allentown, 610.437.1825, bellhallallentown.com
BERKS
Folino Estate Vineyard & Winery $$
340 Old Rte. 22, Kutztown, 484.452.3633, folinoestate.com
Italian restaurant making homemade pasta, sauces, desserts and more! Serving lunch and dinner Wed.–Sun. and brunch
10 a.m.–1 p.m. on Sun. Brunch, lunch & dinner.
Gracie’s 21 st Century Cafe $$$ 1534 Manatawny Dr., Pine Forge, 610.323.4004, gracies21stcentury.com
Serving local organics for 30 years. Always an experience in any season. Civilized decadence in the country. Dinner.
The Grille at Bear Creek $$
101 Doe Mountain Ln., Macungie, 610.641.7149, bcmountainresort.com
Features modern American cuisine, a full-service bar, scenic views and award-winning outdoor dining. Dinner & late night.
Landis Store Hotel $$$
4 Baldy Hill Rd., Boyertown, 610.845.2324, landis-store.com
Providing a dynamic menu of culinary delicacies served with the hospitality of a country inn. The Landis Store is happy to accommodate any special dining requests or dietary needs. Lunch & dinner.
BUCKS
A quintessential American burger joint, reimagined for the discerning diner. Lunch, dinner & late night.
Billy’s Downtown Diner $ 840 Hamilton St., Allentown, 610.432.5484, billysdiner.com
Not your ordinary diner. Visit them for breakfast, lunch or something sweet. Breakfast & lunch.
Fine food, great atmosphere and fun for the whole family! Mon.: PA Dutch Night; Tues.: Wing Night; Wed.: Mexican; Thurs.: BBQ Night; Sun.: kids eat free. Bar open later. Deck open. Breakfast, lunch & dinner.
Offering a dining room, martini lounge and bar in a beautifully restored inn from the 1700s. Monthly featured wines and brews from their own Red Lion Brewery. Outdoor patio dining is available in season. Also offering a complementary door-todoor and hotel shuttle service within a five-mile radius of the restaurant to bar and restaurant patrons, as well as private events at McCoole’s Arts & Events Place. Brunch, lunch & dinner.
Authentic Mexican restaurant with fresh food and very friendly ambiance and service with affordable prices. Lunch & dinner.
CARBON
Slopeside Pub & Grill $-$$$
Blue Mountain Dr., Palmerton, 610.824.1557, skibluemt.com
indoor dining in addition to their ever-popular outdoor dining! Guests will enjoy delicious food, tasty drinks and unforgettable scenic views all year round. Breakfast, brunch, dinner & late night.
LEHIGH
187 Rue Principale $$-$$$ St., Emmaus , 610.928.0418, 187rueprincipale.com
Modernist French restaurant utilizing local and sustainable products in its creative, ever-changing menu. Brunch, lunch, & late night.
6465 Village Ln., Macungie, 610.966.9446, gioitaliangrill.com
Gio Italian Grill offers old world charm with a progressive twist. Centering around their woodstone open flame hearth, Gio uses only imported ingredients to produce mouth-watering flavors. Take-out and private parties available. Lunch & dinner.
Come experience dining at the Farm’s Table. Many of the ingredients are grown and raised on our sustainable farm just ten minutes west of Allentown. Their new Grand Lodge is open year-round and accommodates up to 150 guests. The Glasbern offers options for both rustic and elegant weddings, great views for outdoor ceremonies, overnight lodging options, meeting rooms and spa facilities. Lunch & dinner.
An eatery where the food’s good, the atmosphere’s comfortable and jeans-worthy, and the service feels like family. Live music Fri.-Sat., and Karaoke Thurs. Lunch & dinner.
622 W. Broad St., Bethlehem, 610.691.8111, mayflowerlunch.com
Cozy Bethlehem staple serving hot breakfast and good conversation for more than 50 years. Real food from mom’s kitchen. Breakfast, brunch & lunch.
Melt $$$
The Promenade Shops at Saucon Valley, 610.798.9000, meltgrill.com
Offering a sumptuous menu of contemporary Italian fare in its breathtaking 350-seat restaurant, with spacious and customizable rooms for private events. Lunch, dinner & late night.
theMINT Gastropub $$
1223 W. Broad St., Bethlehem, 610.419.3810, bethlehemmint.com
An American Gastropub focused on reinventing the “Table” in Comfortable. Brunch, dinner & late night.
Great cuisine in a beautiful setting. Owner Blake Morgan serves breakfast, lunch and dinner to meet all dining needs. Breakfast, lunch & dinner.
Primo Cafe and Gelateria $ 6750 Iroquois Trl., Allentown, 610.366.8366, primocafeandgelateria.com
Breakfast, Greek gyros, wraps & sandwiches, Italian panini, or even gelato, they might just be the place to have it. Serving Upper Macungie, South Whitehall and West End Allentown. Delivery available. Breakfast, lunch & dinner.
A warm and welcoming atmosphere in a unique orchard-side setting featuring delectable American continental cuisine. Dinner.
Ringers Roost $$
1801 W. Liberty St., Allentown, 610.437.4941, ringersroost1801.com
Family-friendly restaurant. Lots of parking. Friendly faces. Excellent food, from seafood to cheesesteaks. Great beer selection. Lunch, dinner & late night.
Roma Ristorante $$
925 Airport Center Dr., Allentown, 610.841.7662, romapa.com
MAKE HOME
Serving only the finest and freshest Italian dishes to the Lehigh Valley. Lunch & dinner.
Salvatore Ruffino’s $-$$
1902 Allen St., Allentown , 610.437.3621, salruffinospizza.com
Offering the most authentic, traditional Italian dishes made according to their carefully guarded family recipes. All dishes are made-to-order using only the freshest ingredients. Lunch & dinner.
A culinary gem housed in the historic Seisholtzville Hotel, Savory Grille takes gives back to a time when fine dining was an experience to be savored. Dinner.
Visit Little Italy without the drive. Offering a full variety of Italian foods, from gourmet pizza to veal, chicken, pasta and seafood. Great family dining. Full wine list and cocktails served. Lunch & dinner.
The Tavern on Liberty $
2246 W. Liberty St., Allentown, 484.221.8765, tavernonliberty.com
“Life, liberty and the pursuit of beer.” Check out other location in Reading called The Liberty Taproom. Open seven days a week. Lunch, dinner & late night.
Top Cut Steakhouse $$$
The Promenade Shops at Saucon Valley, 610.841.7100, topcutsteak.com
Classically inspired cocktails, exquisite wines and USDA prime steaks in a 1940s style rooftop atmosphere. Dinner & late night.
Torre $$
The Promenade Shops at Saucon Valley, 610.841.9399, torrerestaurant.com
Classic Mexican cuisine with a modern twist in a fun, familyfriendly atmosphere. Enjoy Happy Hour gathered around the three-story tequila tower. Brunch, lunch, dinner & late night.
Upscale food in a fun, relaxed atmosphere with an extensive craft beer list. Brunch, dinner & late night.
Union and Finch $$
1528 W. Union St., Allentown, 610.432.1522, unionandfinch.com
A casual American bistro serving lunch and dinner six days a week and brunch on weekends. Brunch, lunch & dinner.
Wert’s Café $
515 N. 18 th St., Allentown, 610.439.0951, wertscafe.com
Homemade goodness served in a friendly atmosphere. The perfect stop for lunch or dinner. Lunch & dinner.
White Orchids Thai Cuisine $$
The Promenade Shops at Saucon Valley, 610.841.7499, whiteorchidsthaicuisine.com
Authentic Thai cuisine in a contemporary and relaxed dining atmosphere. Signature seafood dishes, house specialties and classic Thai entrées. New bar and lounge area. Lunch & dinner.
Youell’s Oyster House $$$ 2249 Walnut St., Allentown, 610.439.1203, youellsoysterhouse.com
Sea to table since 1895. The region’s destination for fresh seafood and steaks. Dinner.
NORTHAMPTON
1741 on the Terrace
437 Main St., Bethlehem, 610.625.2219, hotelbethlehem.com
$$$
The award-winning culinary team takes pride in presenting seasonal menus combined with the 1741 classic. Dinner.
Unique, homemade, Italian cuisine made with fresh flavorful ingredients; served in a family-friendly atmosphere. Lunch & dinner.
Apollo Grill
$$$
85 W. Broad St., Bethlehem, 610.865.9600, apollogrill.com
Bistro-style restaurant encouraging a grazing dining experience. Comfortable, friendly, sophisticated and lively. Lunch, dinner & late night.
Bethlehem Brew Works $$
559 Main St., Bethlehem, 610.882.1300, thebrewworks.com
Award winning, environmentally friendly restaurant and brewery. Family owned and operated since 1998. Brunch, lunch, dinner & late night.
The Bethlehem Star Café $$
462 Main St., Bethlehem, 610.865.3570, bethlehemstarcafe.com
Where historic downtown Bethlehem meets American and Pacific Rim cuisine, featuring fresh fish flown in daily from Hawaii where new chef Mark Franklin once resided. Brunch, lunch & dinner.
Billy’s Downtown Diner $
10 E. Broad St., Bethlehem, 610.867.0105, billysdiner.com
Not your ordinary diner. Visit them in Historic Downtown Bethlehem for breakfast, lunch or something sweet. Breakfast & lunch.
Dark, delightful and delicious. Located in Downtown Easton. Like their food—they are a little off the beaten track—but well worth seeking out. Offering an extensive Belgian beer list and cuisine in a sophisticated, yet cozy setting. Dinner & late night.
Black Forest Deli $
745 W. Union Blvd., Bethlehem, 610.865.3036, bethlehemdeli.com
They pride themselves on serving the freshest and tastiest lunch in town. Lunch & dinner.
From a party of four on the covered outdoor patio to a party of 400 in the newly renovated event center ballroom, blue delivers with prime steaks and seafood, a sprawling wine list and impeccable service. Brunch, lunch, dinner & late night.
Bolete is a fine dining restaurant where the team’s care and passion for what they do is evident in each carefully and skillfully prepared dish. Brunch, lunch & dinner.
The Bookstore Speakeasy $$
336 Adams St. (near 4 th St.), Bethlehem, 610.867.1100, bookstorespeakeasy.com
Step back in time at The Bookstore, a 1920’s speakeasy. Dinner & late night.
Braveheart Highland Pub $$
430 Main St., Hellertown, 610.838.6555, bravehearthighlandpub.com
Authentic Scottish pub. Great atmosphere, food and beer. Lunch, dinner & late night.
A place where whimsy and gastronomical delights go hand in hand. Consider this the modern American gastro pub where the food is as important as the drink menu. Experience the perfect blend of a bar and a restaurant, where the casualmeets-refined atmosphere welcomes both the beer drinker and the wine connoisseur. A great place for fussy eaters and foodies alike and a charming neighborhood watering hole. Lunch, dinner & late night.
The Lehigh Valley’s premiere sports grille, offering signature homemade recipes. Two great locations. Brunch, lunch & dinner.
Corked $$
515 Main St., Bethlehem, 610.625.9463, corkedwinebar.com
Up beat/high energy Vegas-style wine bar & steak house located in downtown Bethlehem. Offering 32 wines by the glass, 24 tap beers, 1 great menu. Lunch, dinner & late night.
Homestyle Italian cuisine in an elegant atmosphere. On- and off-premises catering available. Lunch & dinner.
DiMaio’s Italian Ristorante & Pizzeria $$
27 Main St. Shoppes at Hellertown, 610.838.8004, dimaios.net
Family owned since 1985. Serving southern Italian Cuisine. Known for home-made bread, Chicken Francese, DiMaio’s Creamy Clam sauce and NY style pizza. Lunch & dinner.
Fine diner-ing at its best. Handmade, fresh food, craft beer, libations and desserts. Call ahead sitting available. Breakfast, brunch, lunch, dinner & late night.
Don Juan Mex Grill $
5540 Crawford Dr., Bethlehem 518 March St. Easton, 610.438.5661, donjuanmexgrill.com
Bringing Latin-inspired food to local communities. Lunch & dinner.
Edge Restaurant $$$
74 W. Broad St., Bethlehem, 610.814.0100, edgerestaurant.net
An all-scratch kitchen “combined with a fun, relaxed atmosphere, you get edge.” Dinner & late night.
Maxim’s 22 bistro and brasserie is the latest from the awardwinning Sette Luna team. Known for comfortable french fare in a casual setting. Brunch, lunch, dinner & late night.
McCarthy’s Red Stag Pub
$$$
534 Main St., Bethlehem, 610.861.7631, redstagpub.com
Experience the flavor of the Irish and British Isles! Over 200 scotch/whiskies, homemade breads and baked goods and fromscratch cooking! Breakfast, brunch, lunch, dinner & late night.
The Melting Pot $$$
1 E. Broad St., Suite 100, Bethlehem, 484.241.4939, themeltingpot.com
Four course dining experience. Whether it’s a date night, ladies’ night, or a large party, play with your food and dip into something different. Dinner.
Retro dining—all day brunch—classic comfort food kicked up with regional and ethnic specialties. Breakfast, brunch & lunch.
Molinari’s $$
322 E. 3 rd St., Bethlehem, 610.625.9222, molinarimangia.com
Authentic Italian food—simple, fresh, flavorful. Indulge in freshly made pasta, pizza in the Neapolitan style, gelato and sorbetto made on premises, and Italian wines and craft beers. Dinner.
Nawab Indian Restaurant $
13 E. 4 th St., Bethlehem, 610.691.0388, nawabindianrestaurant.com
Nawab has been voted Best of the Valley for 13 years in Lehigh Valley Magazine. Offer vegetarian and non-vegetarian dishes. Vegan friendly. Lunch & dinner.
Classic American steakhouse with an extensive wine list and beautiful destination decor. Dinner.
Ocean $$
235 Ferry St., Easton, 610.559.7211, ocean235.com
With an eclectic, diverse menu and a New York restaurant and lounge feel, Ocean is the place to experience before a State show or for a romantic dinner in Easton’s growing new restaurant scene. Dinner & late night.
Porters’ Pub & Restaurant has been a landmark in downtown Easton for more than 20 years. Their food is definitely a cut above standard pub fare and moderately priced. More than 80 micros and imports. Lunch, dinner & late night.
Prime Steak House $$
325 Stoke Park Rd., Bethlehem, 610.882.4070, primestkhouse.com
Serving Premium Black Angus steaks, fresh seafood, chicken and pasta. Extended wine list. Lunch & dinner.
Rustic Italian featuring wood oven pizza, homemade pasta, alfresco dining. The enoteca boasts the Valley’s most extensive wine and beer list. Private wine cellar and live jazz every weekend. Brunch, lunch & dinner.
Social Still $$$
530 E. 3 rd St., Bethlehem, 610.625.4585, socialstill.com
Full plate American-fusion restaurant, craft distillery, craft beers, local wine and tasting room. Dinner.
Experience a variety of fresh culinary dishes from around the world at Steelworks Buffet & Grill. Featuring live action cooking and a fully-stocked bar, guests will enjoy a variety of fresh international culinary dishes at the all-you-can-eat buffet or choose their favorites from the a la carte menu, including artisan pizza, a pasta station, sushi, fresh-carved meats, and more. Breakfast, lunch & dinner.
“Traditional Italian Taste, Modern Italian Flair”—Family-owned and -operated in the Lehigh Valley for over 26 years. Take-out, dine-in, lounge and banquet facilities available. Lunch & dinner.
Stefano’s Sicilian Grille $$
5364 Nor Bath Blvd. (Rte. 329), Northampton, 610.262.8760, stefanossiciliangrille.com
Italian restaurant with a Sicilian flair. Family-oriented with a casual attitude. Lunch & dinner.
Tap Room at Hotel
Bethlehem $$
437 Main St., Bethlehem, 610.625.2226, hotelbethlehem.com
Offers award-winning musical brunch every Sunday with a splendid buffet array and much more! Breakfast, lunch, dinner & late night.
Thai Thai II $$
509 Main St., Bethlehem, 610.868.1919, facebook.com/thaithaiII Lunch & dinner.
Twisted Olive $$$
51 W. Broad St., Bethlehem, 610.419.1200, twistedolivebethlehem.com
A casual, bistro-style restaurant with a world twist serving creative, casual cuisine, along with house-made infused cocktails. Lunch & dinner.
Historic country inn offering American cuisine for dinner.
Pie Shake 3rd & Ferry Fish Market
BY KRISTEN RINALDI PHOTOGRAPHY BY SHELBIE PLETZ
Pie and ice cream : It’s a classic duo, and for good reason. But at Third and Ferry Fish Market, they’re churning things up a notch with their Pie Shakes, for which a slice of pie literally sits atop your—possibly alcoholic— milkshake. “You’re only limited by your imagination,” owner Rebecca Pichetto says about potential creations. “There are three different pies and a cheesecake, and anywhere from six to eight ice cream flavors. Then you have a full bar selection to choose from, if you choose to ‘spike your shake.’”
The ice cream comes from the Bank Street Creamery, right there in Easton, but the idea to combine pies and milkshakes first sparked because of the restaurant’s baker. “[Aunt Jack’s Bakery from Williams Township] makes such fantastic pies that we wanted to highlight her creations,” says Pichetto. “What better way?”
Should you choose to spike your shake, Pichetto says that the apple pie and vanilla ice cream with a shot of RumChata is probably the restaurant’s most popular variation. And while the ingredients to craft your own pie shake—or cake shake, if you want to go the route of cheesecake—reside on the dessert menu, there’s no reason you can’t pair it with your food. “I’d suggest our pie shakes with any meal, but it’s perfect if you order a bunch of our appetizers as an entrée, such as the Lobster Crab Tostadas, Spicy Tuna Tartare and a soup sampler,” says Pichetto.
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