Page 26 - Indulge November 2017

DINING OUT IN THE VALLEY

THEHOUSEANDBARN
DELIVERS TWO DISTINCT
DINING EXPERIENCES
By Shannon Sigafoos

Trying to decide between elegant and casual dining canPhotos by Sarah EvansThe House provides Crab Mac & Cheese at The Barn
often be an ordeal. “Elegant” can sometimes make a a cozy ambiance for Sweet Potato Beignets
meal out feel more like a chore, while “casual” shoots for special occasions make the perfect
great food without all of the fuss, but can get ambiance
right and the plate all wrong. With a touch of intuition and Beef Tenderloin Filet fall dessert at The House
class, restaurateurs Carl Billera and Peter and Nicole Adams at The House
have managed to avoid those pitfalls and perfectly hit the
mark — twice — with a blend of luxury and comfort at
The House and Barn.
Located along Chestnut Street in Emmaus, the two
separate restaurants manage to pair beautiful food with sleek
interior design (The House), and small-plate comfort food in a
refined and rustic setting that’s perfect for tossing back beer
and listening to live music (The Barn). But make no mistake:
While mood and occasion may draw diners to one side of the
property or the other, both are to be experienced and enjoyed,
particularly because the offerings at each jump off the plate
with both bold flavor and color.
While the spaces are memorable and draw you in to relax
for hours with friends, it is the work of Executive Chef Greg
Fiedler that truly makes The House and Barn a gem. The
“big” dishes at The House are where Fiedler hits his stride, as

evidenced in one entree that presents Seared Duck Breast with
red curry, udon noodle, spring onion mirpoix and fried shiitake,
or Beef Tenderloin filet with mushroom ragout, scalloped
potato, and bordelaise. The dishes are both visually stunning
and also strike the perfect harmony between fine dining and
comfort food, while the flavors are allowed to breathe without
constraint from overdone ornamentation on the plate. At The
House, both land and seafood lovers will get a great bang for
their buck, and those who prefer tapas-style dining have more
than a dozen small plates to pick from.

“Our menus change seasonally, and the Chef’s specials are
offered and changed intermittently. There’s no set rotation.
If we have a seasonal item that we want to feature or if the
kitchen is feeling especially creative, they work their magic
and create something unique,” says general manager Melissa
Roach. “Sometimes it’s literally hours before service and they
come up with an incredible dish off the cuff. The creative
process in the kitchen is really incredible to watch — the
possibilities with food are endless.”

That’s not to say that hungry patrons who pass through The
Barn’s doors are going to miss out on flavor. Though the menu
is decidedly more laid back — you can feast on a majority of

26 | INDULGE LV • NOVEMBER 2017