DISHcover Lehigh Valley at CORKED Wine Bar & Steak House

June 27th, 2014 posted by Kim Lilly

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CORKED Wine Bar & Steak House

Did you ever get the vibe when you walk into a place that it is going to be absolutely amazing? Well, if not, you should walk into CORKED Wine Bar & Steak House in Bethlehem, Pa. and you’ll understand the feeling. This place is definitely one you should put on your list … and make it a regular!

I recently met the owner/chef, Joe Grisafi, and he took us behind the scenes with a demonstration of one of their most popular dishes, beef tips risotto. Check out the video here:

Here’s the rest of my interview with Joe:

Discover Lehigh Valley (DLV): How would you describe your cuisine?
CORKED Wine Bar & Steak House (CWB): Modern American Steak House with great seafood as well.

DLV: What are some dishes that best exemplify your cooking style?
CWB: I come from an Italian background. So, Italian comes real easy to me however, as CORKED being a steak house, we feature great fresh steaks, but we also feature Italian, Asian and French cuisine.

DLV: To what extent are you involved with the local agricultural community, and does it influence how and what you cook?
CWB: We are a large restaurant and produce quantity and quality. We use fresh local fruits and vegetables for chef specials.

DLV: What are some of your favorite cooking ingredients?
CWB: Flour, because we can make bread, pizza, pasta, cakes and a ton of other food with it. I also like flavor, so herbs are always great.

10468372_589210784526265_6355531457979795944_nDLV: When did you first develop an interest in the culinary arts?
CWB: I grew up in restaurants and have been working since I was 13. I learned from my dad.

DLV: What are your “tools of the trade”?
CWB: Organization, dedication and everyday is a new one.

DLV: Who are some of your culinary influences?
CWB: Think it’s clear to everyone in the Valley who that is. G.R. (Gordon Ramsey)

DLV: What was your first job in the food service industry?
CWB: Making boxes and washing dishes when I was 13.

DLV: Do have any advice for aspiring chefs?
CWB: Be ready to work 14 hour days, five days a week and basically give up your entire life … LOL … NEVER GIVE UP!

DLV: Where did the name of your restaurant come from?
CWB: CORKED means “spoiled.” So, come spoil yourself. Also meaning “tainted,” our wine is never corked because of our wine technology.

DLV: Did you have formal training or “hard knocks” university?
CWB: Always starts out with formal training, then after you settle in, the hard knocks kicks in.

988478_558479694266041_3850999667994698659_nDLV: Who are your mentors?
CWB: The one and only, G.R.

DLV: What is the top selling item on your breakfast, lunch and dinner menus?
CWB: We don’t offer breakfast however, we do have a few brunch items on special. Lunch, I’d say our crab cake, and for dinner I’d say our crispy salmon over vegetable risotto.

DLV: What year was your restaurant established?
CWB: October 2013

DLV: What do you feel sets you apart from other local restaurants?
CWB: Our concept is one of a kind.

CORKED Wine Bar & Steak House
515 Main St.
Bethlehem, PA 18018
610-393-WINE (4738)

Cuisine type: Modern American
Hours of operation: 7 days a week, 11:30 a.m.- 10 p.m.
Average price range:  $13 lunch; $25 dinner
Sunday brunch offered? Specials are offered
Outdoor dining available? Yes
Alcohol available? Yes, of course!
Handicapped accessible? Yes
Take-out service? Yes
Wi-Fi accessible? Yes
Credit cards accepted? Yes

This article mentions the following partners:
CORKED Wine Bar | Steakhouse

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