Bolete (Latin for wild mushroom) has been heralded as one of the top restaurants in Pennsylvania by Conde Nast Traveler Magazine, Food Network, OpenTable, Zagat, and more since opening in 2007. At Bolete, it's the integrity of the ingredients that defines the food. Everything is handcrafted in-house.
Led by James Beard nominee Chef Lee Chizmar, Bolete Restaurant in Bethlehem is a stone farmhouse, that sits unassumingly on a bend in Seidersville Rd., looking like it belongs more among the pages of Grimm’s Fairy Tales than on a busy road. Inside the restaurant bears two faces: one room adorned in crisp white linens, flickering candles and cozy chairs and another appointed in the look of a rustic tavern for casual diners.
Erin Shea, co-owner and wife of Chef Lee Chizmar would describe the menu as New American, “focusing on farm-fresh and local ingredients.” It's inventive and changes to accommodate the freshest ingredients, with favorites like foie gras, tuna tartare, sweetbreads, and oysters. Click here for the current menu.
- Maine lobster roll (lobster salad, creme fraiche, pickled shallots on a house made roll with house made chips)
- Chilled Island Creek oysters (roasted shiitake mignonette, crisp shiitake, scallion, and lemon)
- Roasted local baby beet salad (herbed goat cheese croquette, frisee, toasted hazelnuts, beet vinaigrette, and pickled beech mushrooms)
- Slow roasted grass-fed beef ribeye (Spinach fondue, foie gras and truffle duxelle en croute, shallot, spinach, cremini mushrooms, summer truffle, bordelaise)
Top Rated Handcrafted Cocktails
- Not Your Grandmother’s Greyhound (Ketel One vodka, roasted grapefruit juice, brown sugar simple syrup)
- Spicy cherry sidecar (house-infused cherry cognac, cointreau, cayenne, cherry syrup and lemon)
Curbside Pickup and Outdoor Winter Village dining hours: 5-8 p.m., Thursday - Saturday until further notice. Book reservations here.
- ADA Compliant: