The night after John Chacko, a hardworking man about to realize his dream, purchased the Jimmy's Central Lanes bowling alley, a roiling flood ripped over the banks of the Susquehanna River and destroyed the site. As a solitary man standing amid the wreckage, it would have been easy to walk away, but that wasn't his style. Instead, he rolled up his sleeves, ripped down the walls, and pulled up the floors. Not even a nail could be salvaged, but his love for the alley was still fully intact.
Today, it's hard to believe Chacko's was once under water. New lanes run as far as the eye can see, marked by fluorescent purples and blues, and a Memory Lane Lounge offers respite with draft beer and flat-screen TVs. But Dan Chacko still remembers the deluge. Bowling-alley patrons can stop into his pro shop and pick his brain about that breathtaking flood, or they can seek his advice on bowling-related matters such as how to pick up a split or how to match your wardrobe to your bowling shoes.
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.
We are an Irish Grille and Sports Pub located on Bethlehem's Trendy and upcoming Southside. We have 17 Beers on Draft with an excellent selection of Fine Scotch, Tequila and of course Irish Whiskey's. 14 HDTV's to watch all the games and we have every Sports Package in season. Our Food and Service is pretty Great also !
The Steel Pub’s interior draws its inspiration from the location’s former tenants—Bethlehem Steel—by incorporating decorative flourishes such as red- and white-striped walls, exposed duct work, and a horseshoe-shaped bar encased in corrugated steel. An industrial-style garage door crafted from steel and glass opens up to an outside patio where patrons can sip beers amid the otherworldly glow emitted from the nearby Bethlehem Steel blast furnace. A 40-foot window near the bar bestows guests with views of the pub’s other neighbor, The Steel Ice Center, whose hockey players and rogue ice sculptors choreograph a steady stream of activity on the sidewalk.
Out of sight, chefs compile 15 different handheld meals using locally sourced ingredients whenever possible. They infuse Stryker Farm bratwursts with Weyerbacher craft ale and blend beef chuck and brisket to serve as the base for burgers topped with fried shallots or wing sauce. To accompany these rib-sticking morsels, they slave over pots of homemade sides and starters such as french 5 onion soup and buffalo-chicken dip.
From the old film reels hanging from the ceiling to the Beatles memorabilia and movie props on the walls, Deja Brew is steeped in a sense of nostalgia. The same devotion to classic creations can be seen in the café's menu, which christens several sandwiches using references to everything from Bethlehem Steel to Pulp Fiction. Along with burgers, salads, and fresh soups, Deja Brew serves a variety of teas and classic espresso drinks and brews cups of coffee from its in-house Colombian blend, rather than the supermarket's bags of arabica and pinto beans.
Barley Creek Brewing Company, the first microbrewery in the Poconos since the repeal of prohibition, serves up a wide range of frothy drafts, fresh wings, burgers, and seafood. The abounding menu includes the full-rack St. Louis barbecue ribs, which are dusted with signature dry rub and covered in a tangy barbeque sauce ($19.95). Sandwiches such as the Barley Creek cheesesteak, stuffed with grilled shoulder tip, mushrooms, onions, peppers, and melted american cheese ($12.95), compete with three burger varieties ($10.95 each) for stomach space. Traditionally handcrafted beers, cascade forth from the on-site 10-barrel brewhouse like red rum from a haunted elevator. Every month features a new brew, and Barley Creek always keeps at least six micros on tap, such as the bonny British Antler Brown Ale, which won a bronze from the World Beer Championship with its smooth chestnut quintessence and mildly hoppy bite.