Page 21 - Indulge November 2017

CHEF FAVORITES

SOCIAL STILL PORK BELLY RAMEN CHRIS KURTZ
CHEF
Finding your next meal in an old bank-turned-restaurant is a worthy
investment — particularly when the restaurant is also a distillery where
hospitality and great spirits combine (vodka, gin, bourbon, rum and whiskey are
all produced here). The food menu is as innovative and unique as the drinks,
with a mix of classic American standards like burgers
sharing space on the menu with Pan Seared Scallops,
Pork Schnitzel, and Asian-inspired Pork Belly Ramen.

“We want our guests to experience a wide variety
of flavor profiles,” owner Adam Flatt says of the Pork
Belly Ramen. “Using influences from all over the world,
the pork ramen is fresh, flavorful, and unique for an
American-style restaurant. Many of our regulars return to
enjoy this dish.”

The Ramen was once run only as a special, but was
so popular that Flatt decided to add it to the full-time
menu. It’s one of the restaurant’s eight large plates, and
there are 10 small plates and snacks available, along
with soups, salads, and sandwiches.

SOCIAL STILL Photos by Sarah Evans
530 E. Third St., Betlehem
610-625-4585
socialstill.com

TAVERN AT THE SUN INN

WILLIAM CRAB CAKES
GRUENEWALD
HEAD CHEF Step back into the 18th Century at the Tavern at the Sun Inn.
Equal parts restaurant, distillery and museum, the menu is made up of
Photos courtesy of the Tavern at the Sun Inn small and large plates and changes based on availability of ingredients,

which is representative of colonial times.
The Crab Cakes entree is one of the Tavern’s

most popular menu items. Introduced to the
colonies by English settlers, “dress crab” was a very
popular dish. This version is light and refreshing in
colonial style, with seasoning of coriander, thyme,
black pepper, lemon zest, and Old Bay buerre blanc
to add a modern twist to a classic.

“The Tavern is the perfect place to enjoy these
crab cakes with a fall cider, glass of wine, or craft
ale in a truly unique setting that is the perfect
combination of history with modern amenities,”
says the Tavern’s co-owner, Brett Biggs.

TAVERN AT THE SUN INN
54 Main St, Bethlehem
610-419-8600
sunninnbethlehem.org

NOVEMBER 2017 • INDULGE LV | 21