Salisbury Press

Sunday, August 19, 2018
PRESS PHOTOS BY DANA GRUBBHotel Bethlehem server Ariana Olmeda delivers an order of short rib quesadillas to Downtown Bethlehem Manager Tim Brooks, who enjoyed a restaurant week menu item in the Hotel’s Tap Room. Brooks, who is responsible for promotion of restaurant week, said he was going to try to visit each participating restaurant for lunch or dinner during the event. PRESS PHOTOS BY DANA GRUBBHotel Bethlehem server Ariana Olmeda delivers an order of short rib quesadillas to Downtown Bethlehem Manager Tim Brooks, who enjoyed a restaurant week menu item in the Hotel’s Tap Room. Brooks, who is responsible for promotion of restaurant week, said he was going to try to visit each participating restaurant for lunch or dinner during the event.
Winter weather has slowed some exterior renovations to McCarthy’s Red Stag Pub & Irish Whiskey Bar, but inside the atmosphere was cozy during Restaurant Week. Brenda McColgan and her husband Mark, of Center Valley, Denis McColgan, of Salt Ford, U.K. and Isabel Talero, of Bogota, Columbia, created their own international dining experience as they prepare to enjoy lunch. “It’s a great way to bring Winter weather has slowed some exterior renovations to McCarthy’s Red Stag Pub & Irish Whiskey Bar, but inside the atmosphere was cozy during Restaurant Week. Brenda McColgan and her husband Mark, of Center Valley, Denis McColgan, of Salt Ford, U.K. and Isabel Talero, of Bogota, Columbia, created their own international dining experience as they prepare to enjoy lunch. “It’s a great way to bring
Located in the Moravian Book Shop, the Colony Meadery appears to be one of those off-the-beaten-path establishments offering something a little different. Tasting room manager Dave McAdoo called Restaurant Week “a fantastic opportunity to experience downtown Bethlehem activities in a culinary and craft beverage atmosphere,” while presenting smoked turkey and mozzarella sandwiches made with Located in the Moravian Book Shop, the Colony Meadery appears to be one of those off-the-beaten-path establishments offering something a little different. Tasting room manager Dave McAdoo called Restaurant Week “a fantastic opportunity to experience downtown Bethlehem activities in a culinary and craft beverage atmosphere,” while presenting smoked turkey and mozzarella sandwiches made with

A culinary celebration

Thursday, February 4, 2016 by Dana Grubb Special to The Press in Local News

Originally scheduled Jan. 24 to 30, the Historic Bethlehem Restaurant Week has been extended through Feb. 5 due to the recent snowstorm. Created to bolster post-holiday business and interest in the Northside central business district, participating restaurant owners not only seek to improve their on bottom line, but they hope it benefits the entire downtown business community. “You take one of the slowest weeks of the year and make it one of the busiest of the year,” Apollo Grille co-owner Dyanne Holt said. Nearly 15 Historic Bethlehem area restaurants have participated and are offering prix fixe lunch menus at $5, $10 and $15 and dinner menus at $10, $20, $25, $35 and $40 price points. In addition, anyone ordering from the restaurant week menus has a chance to be one of two raffle winners who will receive dinner for two at each of the participating restaurants.