Page 16 - Indulge June/July 2016
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By Jack Romig The family was reminded of how important Youell’s was
to the community when a fire destroyed the restaurant in
To earn a little insider cachet, it helps for a January 2013. With the ruins still smoldering the day of
restaurant to be off the beaten path. the blaze, Christian filed a permit to rebuild.
Youell’s Oyster House in Allentown, on the corner
of 23rd and Walnut streets, can give that cozy sense of “The way the community responded was just
a favorite spot few know about, even though it’s been overwhelming. It made us realize that Youell’s was an
operating at one place or another in the Valley for more institution as much as a business.
than 120 years.
“Unless you have cause to come here, you wouldn’t “As a family, we felt an obligation to improve on what
know where we are,” said proprietor Christian Filipos. we had before — it mattered so much to our customers.
Seafood lovers first found their way to what was then It enabled us to do some things differently and keep the
the Rice brothers’ downtown Easton restaurant in 1895. place relevant. So, out of a tragedy we felt we’d been given
A family operation from the first, the seafood house a great opportunity.”
was acquired by the man whose name it bears, Bob
Youell, in 1938. As popular as it was venerable, Youell’s Running this business today means pleasing
relocated to Cattell Street near Lafayette in Easton’s the growing ranks of sophisticated oyster fanciers,
College Hill section in the mid-1950s. connoisseurs who know a lot about their favorite shellfish
In 1984, Christian’s father, Constantine, was and expect the best.
seeking an opportunity to make the most of his business
experience at what was then Bethlehem Steel’s Saucon “We constantly research new sources of oysters, which
Valley Country Club. are being grown in places that never grew them before.”
“He was an accountant, but he learned how to manage Advances in aquaculture and methods of collecting mean
food costs and everything that goes into running a
restaurant,” Christian said. “Even good restaurants close that Youell’s can offer a constantly changing
all the time — to thrive, a skilled business person is one menu of varietal oysters, each with its
of the things you need most.” distinctive look and taste.
When Youell’s became available, the elder Filipos saw
the chance to make a deeply rooted family business his Proud of Youell’s expertise in seafood
own. Christian, his mother, Barbara and sister, Susan, all — “my chef often educates the sales
pitched in from early days. By 1987, five years before representatives,” he said — Christian also
the restaurant moved to Allentown, the son was on the emphasized his staff’s welcoming ways.
job full-time, leaving behind a degree in graphic arts.
“We’re in the hospitality business,” he
16 | indulge • june/july 2016 said. “If you’re going to succeed, you need
a certain personality, and that isn’t only
something that applies to my family. Our
people enjoy the satisfaction that comes
with a happy customer.”
Photos by Sarah Evans
By Jack Romig The family was reminded of how important Youell’s was
to the community when a fire destroyed the restaurant in
To earn a little insider cachet, it helps for a January 2013. With the ruins still smoldering the day of
restaurant to be off the beaten path. the blaze, Christian filed a permit to rebuild.
Youell’s Oyster House in Allentown, on the corner
of 23rd and Walnut streets, can give that cozy sense of “The way the community responded was just
a favorite spot few know about, even though it’s been overwhelming. It made us realize that Youell’s was an
operating at one place or another in the Valley for more institution as much as a business.
than 120 years.
“Unless you have cause to come here, you wouldn’t “As a family, we felt an obligation to improve on what
know where we are,” said proprietor Christian Filipos. we had before — it mattered so much to our customers.
Seafood lovers first found their way to what was then It enabled us to do some things differently and keep the
the Rice brothers’ downtown Easton restaurant in 1895. place relevant. So, out of a tragedy we felt we’d been given
A family operation from the first, the seafood house a great opportunity.”
was acquired by the man whose name it bears, Bob
Youell, in 1938. As popular as it was venerable, Youell’s Running this business today means pleasing
relocated to Cattell Street near Lafayette in Easton’s the growing ranks of sophisticated oyster fanciers,
College Hill section in the mid-1950s. connoisseurs who know a lot about their favorite shellfish
In 1984, Christian’s father, Constantine, was and expect the best.
seeking an opportunity to make the most of his business
experience at what was then Bethlehem Steel’s Saucon “We constantly research new sources of oysters, which
Valley Country Club. are being grown in places that never grew them before.”
“He was an accountant, but he learned how to manage Advances in aquaculture and methods of collecting mean
food costs and everything that goes into running a
restaurant,” Christian said. “Even good restaurants close that Youell’s can offer a constantly changing
all the time — to thrive, a skilled business person is one menu of varietal oysters, each with its
of the things you need most.” distinctive look and taste.
When Youell’s became available, the elder Filipos saw
the chance to make a deeply rooted family business his Proud of Youell’s expertise in seafood
own. Christian, his mother, Barbara and sister, Susan, all — “my chef often educates the sales
pitched in from early days. By 1987, five years before representatives,” he said — Christian also
the restaurant moved to Allentown, the son was on the emphasized his staff’s welcoming ways.
job full-time, leaving behind a degree in graphic arts.
“We’re in the hospitality business,” he
16 | indulge • june/july 2016 said. “If you’re going to succeed, you need
a certain personality, and that isn’t only
something that applies to my family. Our
people enjoy the satisfaction that comes
with a happy customer.”
Photos by Sarah Evans
