Page 43 - Indulge August/September 2016
P. 43
MMA
TUSCAN LAMB CHOPS
“A deliciously garlicky rosemary marinade served with the
freshest of lamb … We’re not just pasta. We are a cut above the
usual Italian restaurant in the Lehigh Valley while still keeping
it affordable. We do not skimp on our portions, so come in
hungry. We make all of our food from scratch including pasta,
Italian cellos, sauce, etc. Stop in for something truly special.”
— Joseph Jurkivo, owner
FIAMMA ITALIAN GRILL LARRY BROWN
2118 Schoenersville Road CHEF
Bethlehem
610-419-6545
fiammaitaliangrill.com
HEIRLOOM
MUSHROOM TURNOVER BELL HALL MIKE HONEYWELL
CHEF
“One of our favorite dishes with our customers and staff
is the mushroom turnover. Using local Miitake, Crimini MISSION BELL
and Shiitake mushrooms ... as well as fresh greens ... it’s
the perfect lunch or light dinner plate. The mushrooms Mission Bell, featuring avocados, caramelized
are sauteed in red wine, shallots and herbs then rolled onions, smoked gouda with pepper aioli.
in phyllo dough and baked until golden brown ... Our “My brother David and I wanted Bell Hall to be a
restaurant stands out in that everything is made with quintessential American burger joint, reimagined
care from scratch. From the bacon to the ice cream and for the discerning diner.” — Jeff Brown, co-owner.
chocolates, everything is made under the careful eye of
our chef.” — James Gasper, chef and owner BELL HALL
612 W. Hamilton St., Allentown
HEIRLOOM 610-437-1825
914 Gravel Pike, Palm bellhallallentown.com
267-923-5880
heirloom1830.wix.com/heirloomfinedining Photos courtesy of participating restaurants
TUSCAN LAMB CHOPS
“A deliciously garlicky rosemary marinade served with the
freshest of lamb … We’re not just pasta. We are a cut above the
usual Italian restaurant in the Lehigh Valley while still keeping
it affordable. We do not skimp on our portions, so come in
hungry. We make all of our food from scratch including pasta,
Italian cellos, sauce, etc. Stop in for something truly special.”
— Joseph Jurkivo, owner
FIAMMA ITALIAN GRILL LARRY BROWN
2118 Schoenersville Road CHEF
Bethlehem
610-419-6545
fiammaitaliangrill.com
HEIRLOOM
MUSHROOM TURNOVER BELL HALL MIKE HONEYWELL
CHEF
“One of our favorite dishes with our customers and staff
is the mushroom turnover. Using local Miitake, Crimini MISSION BELL
and Shiitake mushrooms ... as well as fresh greens ... it’s
the perfect lunch or light dinner plate. The mushrooms Mission Bell, featuring avocados, caramelized
are sauteed in red wine, shallots and herbs then rolled onions, smoked gouda with pepper aioli.
in phyllo dough and baked until golden brown ... Our “My brother David and I wanted Bell Hall to be a
restaurant stands out in that everything is made with quintessential American burger joint, reimagined
care from scratch. From the bacon to the ice cream and for the discerning diner.” — Jeff Brown, co-owner.
chocolates, everything is made under the careful eye of
our chef.” — James Gasper, chef and owner BELL HALL
612 W. Hamilton St., Allentown
HEIRLOOM 610-437-1825
914 Gravel Pike, Palm bellhallallentown.com
267-923-5880
heirloom1830.wix.com/heirloomfinedining Photos courtesy of participating restaurants
