Page 34 - Indulge September 2017

dining out in the valley Apollo Grill

shows why it remains a

Valley favorite

By Shannon Sigafoos

Top: Outdoor It is not a stretch to say that the opening of the Apollo Grill
dining area. 18 years ago paved the way for the many restaurants that
Middle left: have since dotted Bethlehem’s downtown district. The popular
Teriyaki Beef eatery debuted at 85 W. Broad St. at a time when the city was
Tenderloin. sorely in need of an upscale, yet casual dining spot that would
Bottom left: draw foot traffic and help revitalization efforts. Now, nearly
Lump Crab two decades later, it’s difficult to find an open table most
and Avocado weekends; dinner reservations are usually a must, though the
Cocktail. Below: wait is worth it for a restaurant that consistently earns high
Tuna Poke Bowl. praise for its food, lively ambiance and friendly staff.

Just what is it that keeps the customers coming back?
“We believe in going above and beyond with every guest,”
says Rachel Griffith, general manager. “We find such passion
in providing an excellent dining experience with friendly,
professional service while serving consistent, delicious meals.
We truly love what we do.”
With more than 30 appetizers on the menu, there’s an
opportunity for patrons to get a true taste of the diversity of
the cuisine, which ranges from seafood to lamb chops to beef
tenderloin. Griffith’s personal favorite appetizer is the Tuna
Poke Bowl, which is Ahi tuna with sushi rice, seaweed salad,
pineapple, mango, radish, avocado, toasted sesame seeds,
fried wontons and mango vinaigrette.
“We designed the menu in the beginning with the idea that
dining should be fun. Our culinary team is constantly bringing
new ideas and flavors to the menu,” says Griffith. “Many
appetizers have been staples on the menu for years. These
appetizers include black and blue tenderloin, crab and avocado
cocktail, shrimp limoncello, crab macaroni and cheese, nachos,

34 | indulge • September 2017