Bolete

“Bolete is an experience, an escape from the hurried world we live in – a comfort. We chose Bolete’s location (a former stagecoach inn) because of its history and the quaint nature of the space, which we knew would allow Chef Lee to cook every dish and oversee the preparation of his menu at every step.”

Dayboat halibut with sunchokes, braised kale, shallots, grapefruit, sunflower, and parsley pesto tortellini, royal trumpet mushrooms with sunchoke purée; pork chop with bloody butcher grits, cipollini onion, kale, baby beets, mushrooms, and beet barbeque sauce.

When people move to the Lehigh Valley from one of those bigger cities on the East Coast, new neighbors are quick to brag about Bolete, a restaurant whose ambition and excellence match any of America’s top dining destinations.

Chef Lee Chizmar draws inspiration from the surrounding food community for his daily changing menu. In addition to supporting the local food economy, Bolete builds community by recruiting young chefs and other aspiring hospitality professionals from the many colleges and universities in the area, creating local opportunities for talented young people.

“As it marks its tenth anniversary, Bolete continues to survive and thrive. It’s the most acclaimed restaurant in the Lehigh Valley – a true accomplishment in an area experiencing a golden era for fine dining as an increasing number of high-income people have moved here in the last couple decades.” –Jennifer Sheehan, Allentown Morning Call