The Vineyard di Norma

605 Fiot St., Bethlehem

610.867.2441 thevineyardrestaurant.net

Hours

Wed. & Thurs.: 4–9 p.m.; Fri. & Sat.: 4–10 p.m.; Sun.: 4–8 p.m. Reservations: Recommended for the weekends, definitely

What To Order

kitchen to the dining room. An effort to make transparent the processes that happen behind swing doors. The Prossedas are keenly aware of the reputation that restaurants have for being pressure cookers where people denigrate one another in the kitchen; the conversation briefly veers to the Hulu series The Bear . “We both grew up working in restaurants where you’d be afraid to walk into the kitchen,” says Rachael. That’s not what they’re about. “We have a ‘No Yelling’ kitchen,” explains Luke. For too long, these have been places of hospitality for others, but inhospitable to those who work there. One restaurant at a time, this is changing.

We’d be remiss if we didn’t mention the approachable wine list, with options by the glass or the bottle. “We want people to drink what is good and what is quality—and not what is cheap. But you don’t have to spend a lot of money to drink good wine,” says Rachael. Nor, it seems, do you have to spend a lot of money or travel very far to have a delicious Italian meal in a welcoming spot, just slightly off the beaten path.

OK, so, come hungry. Make sure you order the gnocchi, which is house-made and its accompaniments change with the seasons. It’s hard to go wrong: they’re light as a cloud and made from just flour, water, egg and butter—not heavy on the potato, nor is there any sign of ricotta. The burrata dish is worth trying, too; the accompaniments to that dish change periodically, but it’s often served with house-made focaccia. (Sensing a theme?) Pasta Amatriciana comes with a significant kick, but other sauces are possible, too. If you like cocktails that are a bit different, The Vineyard does those, too. Try the Lavender Haze, with Empress Gin, lemon juice and lavender simple syrup made in house. Another unusual twist, one that calls to mind a pickleback shot? What’s the Big Dill? It’s garnished with a pickle, with Tito’s, sriracha and Tajin seasoning on the rim. Please save room for the dessert. The lemon ricotta cheesecake is as light as a cloud, and the tiramisu leans heavily on the coffee flavors and gets a homespun treatment insofar as it’s served in a mug-like bowl, rather than as a carefully cut slice.

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