Starfish Brasserie: Inspiring, Sustainable, and Delicious

The Philosophy

Very few restaurants in the Lehigh Valley specialize in sustainable seafood-centric menus, a farm-to-table policy, and boast a fantastic bar area and drinks to boot.

Starfish Brasserie, located at the intersection of Broad and Guetter Streets on Bethlehem’s North Side, is that restaurant. The menu includes local ingredients at all possible opportunities, and the menu changes almost daily based on availability and the inspiration of head Chef, Kristofor Sandholm. 

Overfishing is becoming another contemporary global issue, which means that by calling themselves a sustainable seafood restaurant, Starfish has pledged to serve you quality seafood but of the kinds that are not endangered. Couple this policy with the farm-to-table tag and you’ve got yourself fine meal of well-treated food.

The Bait

A few weeks ago, I was thrilled to hear from Kris via Starfish on Twitter @Starfish_PA regarding a review opportunity. In exchange for a meal, I would do a review of the Starfish Brasserie restaurant. The opportunity was attractive to me for many obvious reasons, chief among them the fact that I had never been to Starfish but I had heard a lot about it recently. 

The Hook
My friend and I arrived at about 6 o'clock on a Wednesday, and three hours later, left happily satisfied. True to all that I had heard, the menu was fresh, farm-to-table, and a one-of-a-kind menu that not even the next day's customers would try.

For example, it's not every restaurant that features an olive oil of the day. Ours was a red pepper, garlic, and tomato infused olive oil that came with delicious bread (soft, fluffy inside and crust with a crunch). 

Next came the amuse-bouche (literally translated to mouth amuser) that consisted of a tortilla crisp topped with kalamata olive tapenade, a cherry tomato slice, and a mussel. I enjoyed the combination of these flavors, but I think it could improve even more with a tortilla more on par with the other ingredients. 

This is a good time to introduce our server, Mike, who was handling the many tables in the main dining room but took excellent care of us. He made good recommendations and was honest where he hadn’t tried things. After all, the menu does change daily. 

After consulting with Mike, we ordered three appetizers that piqued our interest. While Starfish clearly offers the standard shrimp cocktail and scallops, I was drawn to a few more inspiring appetizer choices. After all, how could I resist a salmon cake with asian noodles, smoked mackerel and artichoke hearts, and shrimp-stuffed grape leaves?

Grape Leaves Stuffed with Cous Cous
with a Pickled Beet Side

My favorite of those three was absolutely the smoked mackerel and artichoke hearts. The tart artichoke hearts had been marinated by red and white wine vinegar, creating a beautiful color pallete made more delicious with the perfectly flavored smoked pepper-encrusted mackerel. It was an incredibly simple dish but ingenious in its flavor combinations, a trait I’d say ran across most of Starfish’s fare.

Smoked Mackerel with
Marinated Artichoke Hearts and Arugula

Chef Sandholm also sent out another appetizer for us to try: Spanish octopus medallions threaded over a small skewer, resting on a bed of Mediterranean-inspired bulgar with parsley, red onion, scallion, and tomato. The octopus was absolutely cooked to perfection and lightly barbecue flavored, the bulgar slightly bitter by contrast.

Roasted Octopus served over
Mediterranean Bulgar Salad

The Entrees

The duck dish that my friend ordered was exactly the kind of meal I cook for myself regularly: a meat with sides of quinoa and red swiss chard. For this reason, I was less intrigued to order it but I was happy to sample duck, my favorite fowl.

That being said, my friend who has only recently been introduced to quinoa and swiss chard absolutely loved this dish. There’s a good reason why I can’t live without those ingredients. The duck was tender and the sauce was brilliant.

Duck with Quinoa and Red Swiss Chard

And for my entree, the trout served over red and white quinoa and beet medallions, accompanied by a carrot puree sauce. The trout was buttery but not heavy, and the skin was pleasantly crunchy and salty.

The trout and the beet medallions (that I presume were boiled) complemented one another like Thanksgiving turkey and cranberry sauce. The carrot sauce was an ingenious addition to the flavors and the nuttiness of the quinoa balanced all of the above. What a combination bite. 

Trout over Beet Medallions,
Quinoa, and Carrot Sauce

It is interesting to note the variety of beets we tried throughout the evening. I'm sure this is partially because beets are very much in season in Pennsylvania this time of year. We tried the chef’s beets in a few forms: shaved and pickled with the grape leaves and then with the trout, both were flavored nicely. 

Sweet Endings

The only way I’ve found effective to describe the chocolate basil cake is to compare it to the combination of chocolate and cayenne. In both cases, there is an evident hint of spice that lingers after the bite, but with the basil there isn’t the heat, simply the spice. Mike told us that the batter has a much stronger basil flavor but when it cooks the basil adapts to a nice, subtle role.

The chocolate bar was like a cappuccino in solid form. Decadent yet rich, not overpoweringly sweet, and accompanied on the plate by elegantly painted sauces: a raspberry coulis, strawberry coulis, and cinnamon-flavored crème anglaise that reminded me of eggnog. The dishes were well crafted and beautifully plated on rather posh flatware.

Chocolate Basil Cake
and Decadent Chocolate Bar

Spirits

The evening cannot be summarized without a bow to the bartender. We sampled two of Starfish’s martinis, both spot-on suggestions by Mike. I first tried the White Cosmopolitan and my friend the Pomegranate-Mint martini.

The White Cosmopolitan was tasty and richly flavored. The Pomegranate Mint martini was refreshing and tart, with small mint flakes blended throughout, the kind of drink I’d have a hard time choosing between if it were up against Mojito on a hot, summer evening. Maybe both, I’d be willing to bet Starfish’s bartenders would make a good Mojito as well. 

The Starfish website also points out that they won the 2009 Wine Spectator Best of Award of Excellence for their wine offerings.

Ambiance

At about 7:30 we heard the first chords of the live pianists’ performance from the bar. By the time we left around 9:15, a pleasant cacophony of piano, light drumming, and the sounds of the crowd that had gathered played in the bar area. 

It was clear that many people frequent Starfish on such nights to listen to live music and indulge on any of Starfish’s delicious cocktails, wine, and beer. We resolved to return at the bar at some point, which has a fantastic array of materials and colors in its lively décor. The quaint bar under dangling lights is surrounded by booths and small tables that enjoy the giant picture window view of Broad Street.

The Verdict

I would say that one of the things that impressed me most about Starfish is the Chef’s clear ability and experience with seafood. Everything we had was cooked to perfection, which is difficult to achieve with some of the particular fish and meat we sampled. Above all, none came near the feared “fishy” taste that can discourage many people from even trying seafood.

I also appreciate Chef Kristofor Sandholm's ability to create new dishes every day and understand his zest for innovating upon dishes and flavors. Keep on, but I hope near versions of some of my favorites from that meal are present on the menu the next time I return, for I certainly will. 

Consider me baited and hooked.

To see their menu and keep track of the nightly promotions, specials, and events: http://www.starfishbrasserie.com/


Starfish has an inviting interior atmosphere that sometimes you can't see from the outside. I found this video helpful in getting a little preview of the Starfish experience.

The final thing I'll say is that I'm more than happy to do a review of this type for any other restaurant that offers! It's a win-win. Contact me at imani.hamilton@gmail.com or on Twitter: @imanihamilton

From The Farmhouse to Table

http://thefarmhouse.com

This is one of many beautiful, historic Pennsylvania farmhouses, but in its recent years this quaint homestead has been given a new life as one of the most wonderful restaurants in the Lehigh Valley. 

I have been wanting to go to The Farmhouse for over a year since a group of friends went last year and told me I absolutely had to try it. The Farmhouse is proud of its locally sourced ingredients and seasonal menu. My friend and roommate Karlee has been many times and decided to take me there for my birthday dinner.

Because The Farmhouse was at one time a home, the interior ambiance is balances classy with comfortable in a charming way. We were seated at a round table in what was probably originally the drawing room, near two enchanting old windows, teal-washed walls, and pretty little paintings. The living room and another set of spaces near the rear of the building had their own colorations and ambiance as well. The basement hosts a lounge and bar area that is also very simply elegant and looks like a cozy place to spend one of these chilly December evenings. From what I gather, it is a good place to sample from The Farmhouse's extensive beer and wine lists.

I started the evening with a glass of red wine that I enjoyed very much: the Lemberger 2009 from the Lehigh Valley's own Vynecrest. Sweet yet not too sweet, dark but not smoky, and not too many tannins. Find this wine and others on their website: http://www.vynecrest.com/

Next, of course, came the appetizers. The small plate Sea Bass Ceviche served over seaweed salad & toasted macadamia nuts was phenomenal. I am a fan of ceviche and find myself ordering it somewhat frequently, in part because I enjoy how much variety there is. 

I have never tried a sea bass ceviche and certainly never had one that involved seaweed salad, so I was impressed by how well the seaweed salad contributed a slightly tart, bitter flavor to the seabass, a role typically reserved for red onions and citrus flavors in a standard ceviche. It was presented with a few sauces and also came with cute little toastlets. Very, very happy with that appetizer.

For the entree, I ordered the Pan Roasted New Jersey Pheasant, served over a warm organic wild rice salad, seasonal vegetables, and morello cherry sauce. It had caught my attention when I was looking at the menu, partially because Pheasant is somewhat rare to find on a menu. I enjoy ordering things that I can't get everywhere. 

The pheasant wasn't life-changing; pheasant is a difficult bird to do well. It's a gamey meat, a little tougher, and there's gristle. Consequently, my dish had some excellent bites when it included the best parts of the meat, but others were not as good. 

That being said, if they bottled the morello cherry sauce, I would stock it in my pantry. As I said to my friends when I finished the dish, I felt like I had a love affair with my entree. At first, I wasn't entirely impressed, but some bites of the best of the pheasant meat were absolutely wonderful, and I'm sure that's why it does still deserve a spot on the menu.

My friend Karlee has been to The Farmhouse three times to order the Roasted Black Sea Bass (with pancetta, beluga lentils, seasonal vegetables, and a hazelnut sage vinaigrette) while it's been on the menu because she loves it so much. I had a bite and was thoroughly impressed. Perfect consistency, a very clean palate of flavors and a few that I couldn't quite identify (probably the hazelnut, I love it when that happens), and a very complimentary use of the lentil, which I don't think is the easiest flavor to showcase.

I was visually stalking a couple who sat at the table near us when we arrived because the porkchop that was brought out to the gentleman looked fabulous and I was at that time deciding between the pheasant and porkchop. He enjoyed it, and our waitress said it was one of her favorites, so perhaps I'll have to return to try, although I don't have long because it's the tail end of this seasons' menu. Perhaps I'll have to live vicariously through my dining neighbor forever.

And finally, dessert. The Chai Cheesecake with cinnamon whipped cream was calling my name and I would be willing to say it's one of the best desserts I've ever had. The slightly tart cheesecake flavor combined with the chai spice was brilliant. I would stop by to order this dessert on a whim.

Overall, a wonderful evening appreciating the good things in life. Karlee knows me well enough to know that any restaurant in an architecturally interesting place, a comfortable charm, and a menu with fresh, local, and seasonal ingredients will make me a happy birthday girl.

For their photo gallery, menus, and a little history: http://thefarmhouse.com

Thai Chicken Coconut Soup

www.Myrecipes.com

I have found that most self-proclaimed food enthusiasts appreciate a good Thai meal. What I have also discovered is that not everyone knows about Thai Chicken Coconut Soup.

I'm not the first person I've heard call it the "nectar of the gods" and I find myself craving it when I need a truly refreshing, replenishing dish.

All credit to me ever trying this soup is due to my mother, who encouraged me to try it despite the fact that up until then, I wouldn't have considered myself a fan of coconut.

If you are among the people who has yet to appreciate this soup, it's described on Thai Thai II's menu as "the most aromatic herb soup: chicken with coconut milk, galangal, lemongrass, kaffir leaves, mushroom, chili and lime juice."

Bethlehem's Thai Thai II (see the urbanspoon.com page here) #15 Tom Kha Gai is the best of this soup around. San Francisco's Citrus Club on Haight Street (click here for their website) also has a great version that includes noodles.

As much as I like this soup, and have always wanted to attempt to make it myself, it requires some ingredients that are slightly obscure if you don't live next to an Asian grocery. To be honest, I'm still not sure what exactly galangal is.

Despite that, if you're willing to try here's the recipe from www.myrecipes.com that looks like most recipe versions I've seen.

• 1 pound boneless, skinless chicken or medium shrimp - peeled and deveined
• 2 (13.5 ounce) cans canned coconut milk
• 2 cups water
• 1 (1 inch) piece galangal, thinly sliced
• 4 stalks lemon grass, bruised and chopped
• 10 kaffir lime leaves, torn in half
• 1 pound shiitake mushrooms, sliced
• 1/4 cup lime juice
• 3 tablespoons fish sauce
• 1/4 cup brown sugar
• 1 teaspoon curry powder
• 1 tablespoon green onion, thinly sliced
• 1 teaspoon dried red pepper flakes

1. Saute chicken in a little oil (sesame, olive, vegetable) until it turns white. For a shrimp substitute, bring a pot of water to a boil. Boil the shrimp until cooked, about one minute. Drain shrimp, and set aside.

2. Pour the coconut milk and 2 cups of water in a large saucepan; bring to a simmer. 

3. Add the galangal, lemon grass, and lime leaves; simmer for 10 minutes, or until the flavors are infused. Strain the coconut milk into a new pan and discard the spices. 

4.Simmer the shiitake mushrooms in the coconut milk for five minutes. Stir in the lime juice, fish sauce, and brown sugar. Season to taste with curry powder. 

5. To serve, reheat chicken/shrimp in the soup, and ladle into serving bowls. Garnish with green onion and red pepper flakes.

Other versions I've tried have also included bamboo shoots, cilantro, minced fresh ginger root, scallions, carrots, and turmeric.


I have a feeling I'll fold and make a recipe some day, but until then I'm really quite happy ordering it at Thai restaurants almost because it's worth ordering for it's labor and complexity

Sette Luna- Tuscan Trattoria in Easton

The first thing to be said about Sette Luna is that it has a fantastic atmosphere. Even their website manages to convey the same degree of comfortable elegance that we found within the restaurant.

I looked up the menu after choosing it off the list of restaurants I had yet to try which I'm gleaning from my interactive map of Lehigh Valley's Favorite Restaurants (click here), compiled from submissions by Lehigh Valley's Twitter community.

Pizze Napoletane
http://www.setteluna.com

Tre Colore Salad
http://www.setteluna.com

Sette Luna is an Italian restaurant, per se, but it is by no means your typical Italian dining. We found it to be much lighter fare, more delicate than many heavy, overly filling Italian meals.

A small bowl of olives, rather than bread, was brought out to begin the meal. The appetizers we sampled from the specials, which seem to be somewhat consistent, included goat-cheese stuffed figs, the Tre Colore Salad (See above with arugula, endive, and another somewhat bitter green I can't recall, dressed in a lemon vinagrette), and the Warm Octopus Salad. All were presented beautifully and served relatively quickly, our only complaint was that the Octopus Salad was a bit fishy.

Next we tried the Pizze Napoletane Gamberetti, a Margherita pizza (sea salt, San Marzano tomatoes, basil, and fresh mozzarella) with sauteed shrimp, pesto, and lemon. Sette Luna's pizza selection is incredibly impressive and comes in a variety of three types:

• Napoletane-style with thin crusts, red sauce, and chunks of mozzarella, tomato, garlic, and basil
• Lune Pizze Al Pomodoro-with sauce and four cheeses
• Bianca-no sauce, also sometimes referred to as a white pizza

Pizze diners are also encouraged to add additional toppings from a list. 

Moral of the story: the crust was thin and perfectly crunchy and the flavors of the Pizze Napoletane Gamberetti were excellent. Despite having to to take the tails off of the roasted shrimp on the pizza, I was more than pleased. 

The cheesecake we split for dessert was also the best cheesecake I've had in years. It's apparently culled from a secret recipe, and comes crustless with a mystery cheese and Limoncello as ingredients.

Speaking of Limoncello, the drink menu at Sette Luna included a wonderful list of mixed drinks, several wines, and a large craft beer selection. I've been told to try a few craft beers I can't yet speak for, but I'll pass the recommendations along: 

• for hoppy: Southern Tier 2x IPA
• Fuller's ESB
• Domaine Due Page
• Sierra Nevada Glissade

The menu begs for several more visits. Other more typically appetizers like Calamari and Caprese are wonderful I'm sure. There are a few dining rooms, and even heat-lamps for outdoor dining in front of the restaurant, which entices me to try sitting in various locations as well. The warm lighting and beautiful rustic yet elegant atmosphere made for a great dinner with friends, we were certainly glad we made the trek to Easton.

Tulum: Beth-Mex Burritos, Tacos, and More

Some days, there's nothing better than a Tulum Burrito.

Available in burrito and minirrito sizes, Tulum offers creative and fresh combinations of ingredients in their burritos.

All of Tulum's burritos include a choice of chicken, beef, pork, mahi-mahi, or grilled vegetables.

Tulum's veggie burritos are the best of their kind, and include sweet and new potatoes, kale, grated beets, and guacamole in addition to other standard grilled vegetables.

My very favorite, the Mayan burrito (pictured left), which I order veggie to get the ingredients stated above also includes: grilled pineapple salsa, roasted corn, and slices of avocado, plus Tulum's burrito standards of rice, black beans, cheddar, "Pico de Gallo, crema, and a crisp tropical salad."

Their menu also includes the Beth-Mex with smokey red sauce, the Verde with green sauce of tomatillo and chiles, Mole with almonds and bittersweet Mexican chocolate, Santana with sweet and new potatoes, Midnight Sun breakfast burrito with eggs and home fries, the Wingaritto with Wing Sauce and Blue Cheese dressing, and the Oaxacan Chorizo Burrito with fresh Mexican sausage and Oaxacan cheese.

Tulum also offers tacos, Beth-Mex wings, Chicharon de Queso, Guacamole, Nachos, Quesadillas, and the Mahi-Mahi Taco. Let's not forget the copious amounts of hot sauce varieties and options available on their counter to add to your selection in any combination or amount.

BYOB and either limited indoor seating or a nice back yard on a good day make it a good place to go with others as well. Monday-Friday 11-9pm, Saturday noon-9, and closed Sunday. Click here for the menu.

All this being said, I would definitely consider Tulum to be one of Bethlehem's institutions.

Sogo Sushi in Easton

http://www.sogofusion.com/

Five years later and a score of dinners revolving around sushi, during my time at Lehigh I have made several trips to Bethlehem's two local sushi places: 24 East Asian Bistro and The Other Fish.

I decided last week that it was time to explore some of the Lehigh Valley's other sushi options. This decision could not have occurred at a better time.

Last Monday, I finished and published the interactive map that illustrates local Lehigh Valley residents' favorite restaurants (see post here). It was gathered by asking Twitter members for their favorite local restaurants, and from the stats of that post, I gather that list and the accompanying map has been helpful to others.

On evenings like last Friday, it was also a great resource for me. My roommate and I had been craving sushi for days and, using the map, elected to try one person's suggestion of Sogo (click for menu) in Easton.

I got an Eel Roll and the restaurant special: the Infinity Roll, created by wrapping avocado and crab meat with tuna rather than rice, and topped with roe. The presentation was beautiful, including several tasty sauces displayed in decorative rings around the rolls. Excellent.

My roommate also loved her rolls: the Monkey Roll "Shrimp tempura roll topped with avocado, three different kinds of spicy sauce" and the Fancy Spicy Tuna Roll, which is a standard spicy tuna roll with sauces.

The ingredients were fresh, there was improvisation in their presentation and the sauces that made the rolls so "fancy" and special were a nice addition. Not to mention the fact that the ambiance and interior decor of the restaurant is fantastic. It was a very enjoyable trip and it has topped my list for best sushi in the Lehigh Valley. So go!

Your Picks: Best Restaurants in the Lehigh Valley

This map is a compilation of favorite restaurants as identified by various members of the Lehigh Valley, collected on the Twitter network by me, @imanihamilton.
 
If you are interested in adding your favorites to the list, find me on Twitter or comment here-and feel free to add your menu recommendations as well!

P.S. Where people offered specific recommendations, I included this information. More additions welcome.
Also, places without links to their website/menu I found and added in the description.



Too small? View Lehigh Valley's Favorite Restaurants in a larger map, which includes the master list on the side.