Page 13 - Go Guide 12/3/15
P. 13
RESTAURANTS
SIDE DISH: LOCAL RESTAURANT NEWS Visit •Explore •Experience
By Lenora Dannelke
Special to The Morning Call
SAGRA BISTRO REOPENING HARRY FISHER/THE MORNING CALL
After several months of renovations, a Co-owners Jim Zebert and Robyn Cavallaro
ribbon-cutting ceremony this week welcomed with a California Burger (left) and Bistro
guests to the revamped Sagra Bistro & Bar, a Burger at the re-opening of Sagra Bistro on
Hellertown restaurant owned and operated by Main Street in Hellertown.
Robyn Cavallaro and chef Jim Zebert. An ex-
panded bar now has 14 seats, and happy hour is FONDUE WITH SANTA
4-6 p.m. daily. Featured wines are available by
the bottle or in 5- or 8-ounce pours, and artfully Santa comes to The Melting Pot in Bethle-
crafted cocktails include spirits from Bethle- hem noon-3 p.m. Dec. 13. Photos with the jolly
hem’s Social Still. The upstairs dining room is guy can be printed and framed for $5. This
open for dinner, and TVs upstairs and down family event features a three-course fondue
make this a game-day destination. meal at $30, adults, and $20, children under 12.
For a sweet ending, there’s a Candy Cane Choc-
Starring on the updated menu is its popular olate Fondue swirled with dark, white or milk
filet mignon entree. Formerly a Tueday special, chocolate. Another variety of decadent fondue
this half-pound steak is now $15 seven days a may be substituted, and a Premium Dessert
week. A children’s menu, with $5.99 dinners, Plate can be added. Reservations suggested.
has been added. Curbside delivery for take-out
orders is new; the full menu is available to go. The Melting Pot is at 1 E. Broad St.. Info:
484-241-4939, meltingpot.com/bethlehem.
Three new Cobb salads and changing chef
specials keep the selection lively; signature Lenora Dannelke is a freelance writer.
items that remain include Sagra Cheese Torte,
a blend of cheeses topped with red bell pepper
jam, and Bubble Bread, baked Italian bread with
a cheese sauce. This sauce also adorns a Bub-
ble Burger, a popular traditional and specialty
8-ounce burgers served with house-cut fries.
Sagra Bistro & Bar is at 620 Main St. Info:
484-841-3220, www.sagrabistro.com. Also on
Facebook, Twitter and Instagram. Check Caval-
lero’s weekly Snap Chat for coupons or dis-
counts embedded in the story.
DINE fle aioli and sauteed mushrooms. It was November 16-January 10 THE MORNING CALL THURSDAY, DECEMBER 3, 2015
cooked to elusive medium-rare perfection
Continued from 12 — the three napkins I went through a testa- 1.800.360.TOUR
ment to the juiciness. The truffle aioli www.HistoricBethlehem.org
mustard? didn’t stand out — I’d prefer that to some-
Luckily our server pointed us to the thing that screamed truffle with every bite. 13
banana peppers stuffed with Provencal and Now a few words on the workhorse of
chorizo ($14). It was a favorite on a tasting any great burger — the bun. For some, the
menu before the place opened, she said. bun is nothing more than a sort of edible
The three plump stuffed peppers, spicy napkin. But Bell Hall’s buns are true part-
with a slightly fatty chorizo, were enliv- ners with the meat — lightly buttered,
ened by a heaping topping of stewed toma- grilled, warm, soft, complementary, per-
toes and thick shavings of Provencal fect.
cheese. The charred peppers had a kick but
were not overbearing. They were the per- Dessert: I ordered the cheesecake,
fect appetizer for two, but would make a topped with cross hatchings of chocolate
worthy entree, too. topping ($7). This was a mound of crave-
able sweet cream cheese, far fluffier than
Entrees: Since they are Bell Hall’s rai- its more-dense brethren, tinged with cin-
son d’etre, we both opted for burgers. My namon, atop a chocolate cookie crust.
friend went for the black and blue burger
($13), with locally raised grass-fed beef, Service: Our server anticipated every
crumbled blue cheese and horseradish need, bringing extra napkins without ask-
aioli. The sauce had a bite but didn’t over- ing, and checked in with perfect frequency.
whelm the juicy, perfectly medium-cooked
beef. He said the lack of the usual tomato, Bottom line: Bell Hall elevates burgers
lettuce and onion let the flavors shine and beer to center stage. Dinner for two
through. The accompanying fries were without tip or drinks was $38.16.
house-made, their skins lending texture.
He also enjoyed a Dogfish Head 90-Minute Caroline Saucer is a freelance restaurant
IPA. reviewer for Go Guide. She attempts to
remain anonymous during restaurant visits.
I couldn’t resist the Fun Gus ($12), which Reviews now run Wednesdays and
was topped with Swiss cheese, white truf- Thursdays.
jodi.duckett@mcall.com, 610-820-6704
SIDE DISH: LOCAL RESTAURANT NEWS Visit •Explore •Experience
By Lenora Dannelke
Special to The Morning Call
SAGRA BISTRO REOPENING HARRY FISHER/THE MORNING CALL
After several months of renovations, a Co-owners Jim Zebert and Robyn Cavallaro
ribbon-cutting ceremony this week welcomed with a California Burger (left) and Bistro
guests to the revamped Sagra Bistro & Bar, a Burger at the re-opening of Sagra Bistro on
Hellertown restaurant owned and operated by Main Street in Hellertown.
Robyn Cavallaro and chef Jim Zebert. An ex-
panded bar now has 14 seats, and happy hour is FONDUE WITH SANTA
4-6 p.m. daily. Featured wines are available by
the bottle or in 5- or 8-ounce pours, and artfully Santa comes to The Melting Pot in Bethle-
crafted cocktails include spirits from Bethle- hem noon-3 p.m. Dec. 13. Photos with the jolly
hem’s Social Still. The upstairs dining room is guy can be printed and framed for $5. This
open for dinner, and TVs upstairs and down family event features a three-course fondue
make this a game-day destination. meal at $30, adults, and $20, children under 12.
For a sweet ending, there’s a Candy Cane Choc-
Starring on the updated menu is its popular olate Fondue swirled with dark, white or milk
filet mignon entree. Formerly a Tueday special, chocolate. Another variety of decadent fondue
this half-pound steak is now $15 seven days a may be substituted, and a Premium Dessert
week. A children’s menu, with $5.99 dinners, Plate can be added. Reservations suggested.
has been added. Curbside delivery for take-out
orders is new; the full menu is available to go. The Melting Pot is at 1 E. Broad St.. Info:
484-241-4939, meltingpot.com/bethlehem.
Three new Cobb salads and changing chef
specials keep the selection lively; signature Lenora Dannelke is a freelance writer.
items that remain include Sagra Cheese Torte,
a blend of cheeses topped with red bell pepper
jam, and Bubble Bread, baked Italian bread with
a cheese sauce. This sauce also adorns a Bub-
ble Burger, a popular traditional and specialty
8-ounce burgers served with house-cut fries.
Sagra Bistro & Bar is at 620 Main St. Info:
484-841-3220, www.sagrabistro.com. Also on
Facebook, Twitter and Instagram. Check Caval-
lero’s weekly Snap Chat for coupons or dis-
counts embedded in the story.
DINE fle aioli and sauteed mushrooms. It was November 16-January 10 THE MORNING CALL THURSDAY, DECEMBER 3, 2015
cooked to elusive medium-rare perfection
Continued from 12 — the three napkins I went through a testa- 1.800.360.TOUR
ment to the juiciness. The truffle aioli www.HistoricBethlehem.org
mustard? didn’t stand out — I’d prefer that to some-
Luckily our server pointed us to the thing that screamed truffle with every bite. 13
banana peppers stuffed with Provencal and Now a few words on the workhorse of
chorizo ($14). It was a favorite on a tasting any great burger — the bun. For some, the
menu before the place opened, she said. bun is nothing more than a sort of edible
The three plump stuffed peppers, spicy napkin. But Bell Hall’s buns are true part-
with a slightly fatty chorizo, were enliv- ners with the meat — lightly buttered,
ened by a heaping topping of stewed toma- grilled, warm, soft, complementary, per-
toes and thick shavings of Provencal fect.
cheese. The charred peppers had a kick but
were not overbearing. They were the per- Dessert: I ordered the cheesecake,
fect appetizer for two, but would make a topped with cross hatchings of chocolate
worthy entree, too. topping ($7). This was a mound of crave-
able sweet cream cheese, far fluffier than
Entrees: Since they are Bell Hall’s rai- its more-dense brethren, tinged with cin-
son d’etre, we both opted for burgers. My namon, atop a chocolate cookie crust.
friend went for the black and blue burger
($13), with locally raised grass-fed beef, Service: Our server anticipated every
crumbled blue cheese and horseradish need, bringing extra napkins without ask-
aioli. The sauce had a bite but didn’t over- ing, and checked in with perfect frequency.
whelm the juicy, perfectly medium-cooked
beef. He said the lack of the usual tomato, Bottom line: Bell Hall elevates burgers
lettuce and onion let the flavors shine and beer to center stage. Dinner for two
through. The accompanying fries were without tip or drinks was $38.16.
house-made, their skins lending texture.
He also enjoyed a Dogfish Head 90-Minute Caroline Saucer is a freelance restaurant
IPA. reviewer for Go Guide. She attempts to
remain anonymous during restaurant visits.
I couldn’t resist the Fun Gus ($12), which Reviews now run Wednesdays and
was topped with Swiss cheese, white truf- Thursdays.
jodi.duckett@mcall.com, 610-820-6704
