Our youngest son’s birthday is in February. In our family, you get to pick the restaurant you want to go to for your birthday, but of course this year, with COVID, it is a little different. However, Moses’s favorite restaurant has always been Bolete and they have gone above and beyond to provide a safe and warm space to enjoy an amazing meal. You may remember their custom-built, individual patio dining from this past summer, and this winter, they’ve innovated once again with a winter village offering individual cabin dining.
We made our reservation online and we ordered our meals from their online menu the day before. We placed our order for drinks, appetizers, dinner and dessert. Everything gets paid for in advance, including the tip, so the day of you can simply enjoy the experience.
Our reservation was for 6 p.m. on February 4. When we arrived, it was dusk and the beautiful dark blue winter sky was gorgeous against all of the twinkle lights set up between the cabins—truly giving the transformed space a feeling of a magical winter village. We parked and walked up to the owner Erin Shea (we were wearing our masks) and she showed us to our exclusive cabin. When the doors opened you could feel the heat from inside—each cabin has a heater and a HEPA filter for the air. Since our orders had already been taken, we were able to sit down and relax. Our drinks were delivered as well as our water, which was already in a cooler inside the cabin. The high was 30 degrees and we were there a few days after the huge snowstorm, but we were all warm and toasty. Our cabin had a few pieces of art on the walls as well as more twinkle lights. We were in the cabin sponsored by Lehigh Valley Health Network.
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My husband, Geoff, and I both started with the oysters. I always get the oysters anytime I am lucky enough to dine at Bolete. Moses started with smoked salmon. The three of us all raved about our starters.
For dinner, I ordered the roast chicken from Kreeky Tree Farm, my husband got the bacon-wrapped meatloaf sandwich and Moses ordered the duck ramen. The food was delicious and the atmosphere, simply charming. They brought out Moses’s dessert, which was the coconut cream profiteroles, with a candle as they knew it was his birthday.
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When we were done eating we simply separated trash, which went in the bin, and dirty dishes, which went into a container on the floor. Whenever a staff member entered the tent, we happily put our masks back on. When we left, the cabin was completely stripped, sprayed clean and reset for the next guests.
We feel so lucky to have had this experience. The food is always incredible—Chef Lee Chizmar and his staff provide nothing less. But the fact we could celebrate in a space that was safe and special is a gift. Considering the past year of constantly rolling with the punches, the Lehigh Valley is so lucky to have a place like Bolete in our backyard.
