News and notes on Lehigh Valley restaurants, from ‘Supper Club’ to Bolete to Butter Pies and more – The Morning Call


Welcome to the new Side Dish, an occasional column focused on the foodie side of Lehigh Valley area restaurants, food and dining events, and everything else we crave.

When Erin Shea and Lee Chizmar first designed their farm-to-table restaurant Bolete in 2007, they wanted it to be a comfortable and inviting place for people to come, cut themselves off from the world and enjoy. a meal and the company of the other. .

As the award-winning restaurant returns to dining indoors for the first time in nearly two years on Feb. 17, that idea of ​​inviting customers home comes full circle with the restaurant’s “Supper Club” menu.

Before we get to the menu highlights, you might be wondering what they mean by ‘supper club’. Historically, a supper club is a semi-dinner/social experience with a smaller, focused menu of home-cooked meals. You are gathered to sit, chat with friends and enjoy, without rushing.

Here’s how the Supper Club will work: Bolete will be open for reservations on Thursdays, Fridays and Saturdays starting February 17. The supper club menu will run for six weeks and tickets will be sold on the restaurant’s website, There will be two seats of 30 people each at 5:30 p.m. and 8 p.m. Drinks, taxes and tips that you will pay the night you are there. A limited number of seats in the outdoor bungalows will be available for Supper Club dinners.

How much: $85 per person (taxes, alcohol and tip not included).

The Supper Club menu includes:

* Lee’s Local Supper Club Crudités

* Sip of Soup (enjoy a sip of soup to warm you up)

* Grilled Miso Marinated Black Cod with Shellfish Stew, Mushrooms, Bok Choy, Baby Carrots, Marinated Mushroom Tofu

* Rustic mushroom pie with green mustard, parsley-sunflower see pesto, porcini mushroom purée, country cheese

* Steak tartare with truffled cauliflower purée, mushroom pickles, quail egg 60 minutes, artichoke, Burgundy snails, truffle vinaigrette

* Braised Beef Ribs with hen of the woods mushroom tempura, homemade guanciale, potato gnocchi, Tuscan kale, roasted beets, crunchy onions

* The perfect bite of cheese

And for dessert Amy’s Vintage “Pink Squirrel” Mousse Cakeinspired by the classic cocktail.

For folks who like Bolete’s more laid-back tavern side, it’s set to reopen to walk-in diners on February 24 with some classic favorites (that amazing burger will be back as well as steak tartare, oysters) and other surprises On the menu.

For anyone who needs a refresher, Bolete is the most honored restaurant in the Lehigh Valley, with two James Beard nominations for Best Restaurant, considered the top awards in the restaurant industry. Chizmar was also a James Beard semi-finalist for Best MidAtlantic Chef in 2015.

Information: Bolete is at 1740 Seidersville Road, Bethlehem.

As part of the Side Dish reboot, we’ll be featuring ‘must try dishes’ and this week’s one is from the Flying V restaurant in South Bethlehem.

Now the Valley knows all about the amazing poutine (aka Canadian comfort food) at Flying V. But there’s something else on offer that you’ll want to try: Butter tartlets.

Like everything they do at Flying V, these are freshly made and Canadian sourced. Butter Tarts are a puff pastry shell filled with rich butterscotch.

Bonus: those from Flying V are gluten-free.

Be aware that they have a limited number and often sell out on weekends.


East Penn Restaurant Week will be from February 27 to March 5. Participating restaurants include: Notch Modern Kitchen & Bar; Restaurant Pizzeria Salvatore; the Volpe Emmaüs sports bar; Emmaus McDonald’s; Foundation Tavern at Shepherd Hills Golf Club; East Penn Diner; GIO Italian Grill; Yocco’s – Emmaus; Yergey Brewery; AlohaNutrition; House and Barn; Don Juan – Emmaus; Superior Restaurant; and Saharan Mediterranean cuisine.



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