Owner and Head Chef Tim Lan draws from his culinary training in Southern China and his travels across the globe to craft a menu that fuses the best of Asian, American, Italian, and French cuisines. Guests take places at tables clad in crisp, white linens before being serenaded with soft classical music⎯suggested by dining experts as a natural way to increase feelings of fanciness.
Diners receive elegantly plated feasts of lobster ravioli, lightly breaded general tso's chicken, and crab-cake sandwiches free of harmful trans-fats and crafted from many organic, hormone-free ingredients. Vegetarian plates and gluten-free options, such as brown-rice pasta with salmon and pesto, satisfy both taste buds and dietary demands.
Following the lead of Arnold Kauffman, Arnold's Way is the path to a healthier lifestyle through the consumption of living foods. Over the years, Kauffman has influenced countless visitors, vegans, and raw foodists who have embraced his way of life. At Arnold's Way, he shares his knowledge on a menu of living foods such as his signature green shake, which he says both helps promote weight loss and good health. The kitchen also prepares a host of raw soups, sandwiches, and even pastas made from spiral-shaped zucchini.
After Jennifer VanHeeswyk Richmond and Joel Odhner created the nutrient-rich juices of their Catalyst Cleanse juice program, they were inspired to open Jar Bar in 2012 to celebrate raw foods of all kinds. None of Jar Bar's ingredients are cooked above 115 degrees, which helps protect the naturally occurring enzymes in entrees such as sweet potato pasta or vegetable-almond burgers with jicama fries. Naturally, you also can order one of their popular juices, fortified with wheatgrass shots and aloe, alongside other drinks such as an Elixir, a special, healthy smoothie. The Coconut Dream Elixir, for example, has a blend of Thai coconut milk, vanilla, cinnamon, and agave, and you can dress it up by adding almond butter, cocoa, hemp seeds, or a unitard. Jar Bar also periodically hosts special events, such as workshops and cooking demonstrations.
While peering through the glass-covered hole in the floor of Flow Bar and Restaurant, you may catch a glimpse of a featured item on next week's menu swimming through the underground Mauch Chunk Creek. Executive chef Zachary Pelliccio—whose farm-based upbringing informs his ultra-fresh fare—procures produce and earthy high-fives from the hands of Lehigh Valley and Pocono-area farmers as well as meat, poultry, and eggs from the likes of Spring Mountain Farms of Lehighton. Pelliccio crafts starters such as a duck rillette with cranberry and green-tea preserves and large plates including a grass-fed burger on house-baked brioche, realizing the edible portion of the renovation dream of co-owners Victor Stabin and Joan Morykin. The husband-and-wife team bought the circa-1850 stone building in 2004. Temporarily trading his paintbrushes and her journalist's laptop for a hammer and nails, Stabin and Morykin and a team of artisans conducted a overhaul lasting four years. The historic space has been a wire mill, silk mill, and toy factory, and now also houses art classes and galleries featuring the work of local artists, including Stabin himself. One gallery is devoted to encouraging children's creativity and has showcased the talents of the couple's two young daughters.
While scanning the pages of Nooddi Thai Chef's eclectic and lengthy menu amid the eatery's oceanic murals, eyes are forced to stop at words that stand out against the traditional "dumpling," "curry," and "satay." The kitchen staff's specialties cause these double takes on a daily basis, as they introduce eccentric proteins such as wild boar in a garlic red curry sauce or saut?ed alligator in an aromatic herb sauce. In addition to their Thai classics, the cooks assemble flavors from across Asia, including those in Vietnamese pho, Japanese yakisoba, and Indonesian mee goreng.