Page 44 - Indulge December/January 2017
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DhionliindgayOugitftinidtehaesvalley
aftinGerfilalree3501 When Grille 3501 opened in
2001, they created a new dining
By Patrick O’Donnell tradition in the Lehigh Valley.
Owners John Pukanecz and John
Trapani haven’t looked back since.
The idea behind Grille 3501 kalamata olives. “I think it’s one of the Two years ago the restaurant
was to create a spot for fine best dishes on the menu,” Malek says. expanded by adding The Loft at 3501,
food with a sophisticated — but a two-story space that features open-
not stuffy —atmosphere, says Clint One of the secrets is that air and patio dining in a space that
Malek, the Allentown restaurant’s they source the highest quality easily converts to suit all four seasons.
new general manager. Trapani calls ingredients possible. The Australian The timbers were hand-hewn in the
it “Big city dining coming to the lamb chops, for instance, aren’t just Lancaster region and installed Amish
Lehigh Valley; something you would named for the style in which they’re style using tongue-and-groove and
find in New York City or Boston,” prepared. The lamb is bred and pin construction. It essentially adds
Malek says. “And J.P. [John raised in Australia and 100 percent another option for diners, Malek said
Pukanecz] would say we’re a fusion grass fed, Malek says. “Being that — there’s the traditional, quieter Grille
restaurant; modern American, east Australia is isolated, there’s less 3501, and the more adventurous loft.
Mediterranean/Asian fusion.” potential for the need for antibiotics,
Pukanecz and his “culinary providing a higher quality meat.” It also allows the restaurant to
brigade,” as Malek describes the add more catered events, says Event
kitchen team, create the menu. Boar used in the wild boar Coordinator Mandi O’Brien. The Loft
“There’s a lot of very creative minds agnolotti comes from Fossil Farms setting is so different, she says, that
in Canada; mushrooms are sourced
44 | indulge • December/January 2017 back there in the kitchen, all focused from Primordia Farm in Lenhartsville,
on really high-end, quality food.” Berks County.
Everything at Grille 3501 is scratch
made, and presentation is just as Grille 3501’s drink menu is
important as ingredients. equally inspired. The restaurant
carries upward of 30 different bottled
Signature dishes include boneless beers, many of them craft. A recent
beef short ribs, Maine lobster tails partnership with HiJinx Brewing
and steamed lobster ravioli. Company produced 3501 Strong Ale,
a 10.5 percent ABV Belgian-style beer
The culinary brigade isn’t afraid aged in Jack Daniel’s whiskey barrels
to mix things up, either, changing for six months. Malek said they’re in
some menu items seasonally and the midst of revising their wine list,
trying new creations. Octopus is and plan to carry about 75 different
a recent addition to the appetizer varieties. The restaurant is also known
menu, and is prepared with a for creating its own cocktails, like the
pepperade, sweet onions and Platinum Cosmo and the Fireside.
Photo courtesy of Grille 3501
