Upscale and inspired Bolete rises to ...

Upscale and inspired Bolete rises to a new level of excellence

There are 7 comments on the The Morning Call story from Jan 17, 2008, titled Upscale and inspired Bolete rises to a new level of excellence. In it, The Morning Call reports that:

Except for a sign announcing its new name, Bolete, the 200-year-old stone inn looks the same on the outside.

Join the discussion below, or Read more at The Morning Call.


Scranton, PA

#1 Jan 17, 2008
wow....can't wait to try this place!

Scranton, PA

#2 Jan 17, 2008
Wow....can't wait to try this place!

“aka MOB”

Since: Mar 07


#3 Jan 18, 2008
Sounds wonderful. Can't wait to try the blue fin sashimi.

The place looks beautiful in the photo.

I think I need a babysitter....

Fogelsville, PA

#4 Jan 18, 2008
I've heard great things about the chefs who bought this place, has anyone tried it? The more new nonchain restaurants the better.

Pottstown, PA

#5 Jan 20, 2008
I haven't been able to make it to Lee Chizmar's new restaurant yet, being from Harrisburg, but I had the chance to sample his culinary talent in Boston. Unbelievable! Hard to believe that food this wonderful is now available in the Allentown area. If you appreciate truly great food, you should try this. I'll bet you'll go back!

Etters, PA

#6 Feb 2, 2008
Have dined there twice.....superb both times.....creative, imaginative, flavorful combinations, but not "kooky"....freshest oysters, etc. Good wine list. As a New Englander by birth..appreciate this sophisticated new culinary venue.

Pottstown, PA

#7 Mar 9, 2008
Well, we finally had a chance to visit Chef Lee Chizmar’s and Erin Shea’s new place, Bolete (pronounced, we learned,“Bo-leet”) Saturday night. It’s everything we anticipated and more. The décor is understated and sophisticated, yet relaxing, reflecting Erin’s gift for making guests feel welcome and at home. Erin has assembled a great list of wines by the glass or bottle and some innovative cocktail selections. Try the “Ghost of Mary,” an updated version of the “Bloody Mary.”

The menu developed by Chef Chizmar is familiar when you see it, with offerings such as tenderloin of beef, smoked pork chop, halibut, and breast of duck. But the preparation and presentation are nothing short of fabulous. He lures you with the familiar and takes it to another place, with layers of flavor that surprise and delight.

But it’s the attention to detail that takes your breath away. We had the cauliflower soup, which was wonderful. But not content to merely serve the soup at Bolete, our server James first presented us with a soft-boiled quail egg, covered with panko and lightly deep-fried, sitting on a tiny nest of greens in a small skillet. The soup then was served via a cast iron teapot, into the skillet, with the quail egg sitting on its tiny island. Wow! It was delightful and delicious. For entrees, we enjoyed the duck breast, lamb shank and halibut at our table.

Anything that can be made on premises is done right there, from the soup stock to the yeast rolls, served hot from the oven. The pork chops are smoked on premises. Chef Chizmar leaves nothing to chance. He wants total control over the experience of his guests in his restaurant.

We enjoyed ourselves so much that we returned for brunch on Sunday. Having had the duck the evening before, I had to try the duck comfit hash and sunny-side-up eggs. Somehow, the term “hash” didn’t do the dish justice, but it reflects Chef Chizmar’s knack for taking the familiar and turning it into a completely new experience. It was terrific. I also stole a bite of my wife’s eggs benedict with smoked salmon, and can highly recommend it as well.

I understand that it’s getting tough to get reservations on weekends, so book early. When we arrived at 6:30 Saturday for our reservation, the place was already full.

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