Tread three shallow steps – the eponymous Tre Scalini – of this stately Federal townhouse ristorante located on East Broad Street, Bethlehem to enter a sanctuary of warmth and calm, an environment well suited to relaxing over a meal of beautifully crafted Italian fare. While crisp white tablecloths make a clear fine-dining statement, rustic ladder-back farmhouse chairs and... »
Vintage Recipe Quest With the Wayback Machine set for 1993, we’re on a mission to recover a fondly remembered – and oddly named – recipe from yesteryear. The warm and soothing soup first appeared on the menu at the original iteration of The Shanty, when it occupied a notable historic hotel in Trexlertown. Tracking down the chef at that time, Mark Prostko – currently servin... »
Alas, the diminished daylight hours and frosty temperatures of November tend to put a damper on the spirits of avid golfers. Happily, though, technology ensures that playing conditions are always ideal at The Sweet Spot in Allentown. Five indoor Topgolf Swing Suites—high definition simulator bays —allow guests to take on the thrills of playing at Pebble Beach, plus 83 othe... »
November serves as a confluence of seasons at Spinnerstown Hotel, melding the pleasurable amenities of both summer and winter into a distinct and welcoming autumnal style. The vaulted barn-roofed deck, equipped with space heaters tucked amid the rafters, extends the outdoor dining season (a great benefit for those who revel in sweater weather), and the highly popular drive... »
Although a year-round menu staple since day one of Sette Luna’s opening in 2006, the siren song of this classic Italian zuppe crescendoes in chilly weather. Chef/owner Josh Palmer reports making up to 5 gallons a week to satisfy fans. After being introduced to the hearty and herbaceous soup at a Lake Placid ski resort one frigid January—prior to becoming a restaurateur—Pal... »
Prepping Tips From Chef Shawn Doyle Duck, a premium poultry typically associated with fine dining, offers surprising approachability. “The duck in itself tastes so good, as long as you season it,” says Shawn Doyle, Chef/owner of Savory Grille in Macungie. “When I do duck breast, most of the time I just use salt-pepper, maybe some [Chinese] five spice—but not a lot.” Rather... »
A consummate connection between land and sea, Surf & Turf Oysters always make a huge splash on Bolete’s rotating menu. Built on a half-shell foundation, this half-dozen freshly-shucked raw-oyster app features one of Rhode Island’s Narragansett Bay signature varieties, either mild-and-silky East Beach Blonde or small, plump and briny Wild Goose, harvested closer to the ... »
At first glance, the Allentown Fairgrounds Farmers Market may not seem an ideal milieu for Loan’s Authentic Vietnamese Bistro. However, this 10-year-market-veteran vendor—dishing up specialties from a culture famed for street food—captures the essence of that experience with a small counter that fronts a compact kitchen dispatching fragrant, flavorful, and freshly prepared... »
September Marks The Seasonal Peak Of The Fig Venture beyond the Fig Newton cookie for an au naturel experience with these plump and juicy little treats. From the chewy skin—ranging from deep purple or ruddy brown to bright chartreuse, depending on the variety—to the pulpy, rosy-hued flesh flecked with miniscule seeds, figs offer culinary versatility. “The taste of a fig is... »
When the weather demands ice cream therapy, an Owowcow shop offers deliciously restorative treatments. Diverse offerings come in cups, cones, floats, shakes, sundaes, and other enticing forms. Although multiple factors help distinguish these frozen confections, a primary component that sets apart this regional brand is quality ingredients—mainly local and organic, such as ... »
