Molinari's (not your average) Italian Restaurant

Walking into Molinari's on 3rd Street in Bethlehem made me a little nervous. I was afraid that the restaurant would look similar to those failed businesses that had been in that space before- boy, was I wrong. Molinari's had transformed into a beautiful, classic restaurant with a full bar, beautiful and classic decor and traditional Italian scents filling the air. Previous reviews of Molinari's stated that it felt like you were walking into Rome when walking into the restaurant- I could not agree more.


The restaurant had indeed captured the rustic sense of Italy instead of the Americanized- Italian restaurants that you can find on every street in Bethlehem, which is what clearly set this place apart in the Christmas City.
The prices are reasonable for the quality of food that a customer is receiving, not quite as cheap as your wannabe Italian restaurant down the street but every penny spent is worth it.
Walking in for lunch, I sat at the bar and was immediately greeted by a friendly face behind the bar. After ordering the baby arugula salad and a pepperanada and mozzarella panini, the general manager Marco Carrozza continued to chat with me about other restaurants in Bethlehem.
Marco showed me the wide spread array of Italian wines, beers and liquors and described Molinari's dedication to real Italian food.
After eating my fantastic salad and panini, I talked with sous chef Erik Hoffman about his favorite dishes and how Molinari's is unique.
"No one is doing what we're doing, we're trying to keep it fresh and local. The menu is small so we can put emphasis into a few really great dishes," he said.


Working at Bolete and Molly's Irish Pub, Erik has been around the restaurant block in the Lehigh Valley and confirms that Molinari's staff is impeccable and works great together. His favorite thing on the menu? The Roasted Monkfish in Brodetto.
Erik suggested I go for a gelato for dessert and chose the honey torrone which was amazing, so clearly freshly made and I wanted more. Erik and the kitchen staff also had me try another dessert which was similar to a creme flan with figs which was equally delicious.




"We're trying to stay way from Americanized- Italian restaurants, we're trying to stay authentic and rustic," said Erik.


With only a few months into the restaurant being opened, it is clear that Molinari's has steered clear of the inevitable fate of previous businesses in that corner store. I really can't wait to return and feast on the homemade pizza that overwhelmingly filled the entire restaurant with what pizza should smell like.


Visit Molinari's for lunch or dinner and make your reservation by phone or even, via their Facebook page http://www.facebook.com/MolinariMangia?sk=info