In Joe Grisafi's kitchen aspirations, all burners are set on “high.” This supercharged restaurateur wants to change the way you think about dining and entertainment in the Lehigh Valley.
Grisafi, 35, is the mastermind behind Corked, which burst onto Bethlehem's Main Street scene two years ago. The splashy, neon-lit steak house, with a sleek bar serving craft beers and wine by the glass, drew crowds and praise from day one for its modern vibe.
Since we last caught up with him, there have been quite a few changes at the restaurant. Some big things and some small things, but all were designed to give people even more reasons to stop in for dinner or a drink. “I have four projects going on right now,” he says—but it's probably a lot more than that.
The most up-front change is the restaurant name. The former Corked Wine Bar and Steak House is now Corked “Wine Bar. Steak. Seafood.” It's really a clarification: Corked has served seafood from the start, but the public was largely unaware. Grisafi tells the story of a friend who wanted to take a date to the restaurant: “He told her they could go to ‘his buddy's wine bar and steak house' but she refused, saying she didn't eat steak.”
With seafood now on the marquee, Grisafi is ripping out part of the kitchen to install a raw bar and adding king crab legs, more varieties of oysters and seafood towers to the menu. The ample towers come with eight each of clams, shrimp and oysters, and about a pound of king crab. As Corked's website commands, “Come hungry!”
Corked began a family-style menu in October. On Thursdays and Sundays, parties of at least four can order and share two appetizers, two salads, two proteins, two sides and a dessert tray, for just $40 per person. These casual meals are a departure from the fine dining action of most other nights and are ideal for family groups or couples dining together. Grisafi purchased new round tables for the seating. “People feel better at round tables,” he explains. “It's a more social experience.”
Round tables are also practical if your goal is to launch Corked as the Valley's newest nightlife destination. They not only inspire interaction during meals but also have the added advantage of being easily rolled away when, later in the evening, the restaurant shifts to lounge mode.
From the start, Grisafi envisioned Corked as a lounge, but says, “I was very busy and overwhelmed when we first opened and never got to do it the right way.” Now is his time.
Right away you will notice the die-cut metal screens that fill the space between the top of the half-walls and ceiling. Installed in strategic locations, the beautiful circular-design panels transform the former wide-open room into several more intimate spaces. Sheer curtains in the screened-off section near the back of the bar further soften that area's ambience, where things can get loud.
The new DJ booth is back there, too, and music is key to the lounge concept. Expect rock during happy hour and upbeat tunes during dinner, but after the DJ arrives at 9 p.m., the volume gets turned up. “We don't blast it but we don't play Dean Martin or Frank Sinatra. We do a different vibe. By 12:30 if Jay-Z comes on, then Jay-Z comes on, but if you are here at 12:30 on a Saturday night and you complain about Jay-Z, then you shouldn't be here,” laughs Grisafi.
Once the DJ surveys the crowd, Grisafi hopes he'll see an age group of 30 to 60. “He will know if he needs to play the Beatles, Neil Diamond, Madonna or Michael Jackson. The right music can make them feel 24 again,” he says.
Many locals go to the big city on weekends to find something they can't get in the Valley. “We're not New York or Philly, and we're not L.A., but we do have roughly a million people around the Valley,” he says. Grisafi is betting his mix of great food, service and entertainment fills the void and convinces more people to stick around on weekends.
One thing that hasn't changed is the excellent food. The 6-ounce filet mignon, 14-ounce prime ribeye and 20-ounce prime bone-in ribeye are perennial favorites. Steaks start at about $40, so they're not inexpensive, but they do come with a vegetable, starch and salad. Less-expensive entrees include rigatoni vodka ($19), chicken marsala ($23) and brick oven pizzas for under $20.
Naturally, the bar is a big draw, with no less than 20 draft beers and 40 wines to choose from. Indulge in experimentation! Wine pours come in three sizes (1oz, 2.5oz and 5oz), so you can find a new favorite, or splurge with a full bottle.
With nine new restaurants in Allentown, Grisafi knows people are spreading themselves out, and he doesn't want them to forget about Bethlehem. If you find yourself strolling or shopping on Main Street this holiday season, pop in to Corked for dinner or a drink. Oh Little Town of Bethlehem's not so sleepy anymore.
Watch Chef JoeGrisafi in Action
Tune into The Chef's Kitchen on RCN-TV Channel 4 or, for Service Electric subscribers, Comcast Network's Channel 27 every Thurs. at 5 p.m. during the month of December to see his tips and techniques to create this recipe.
Chicken Marsala
1 lb fresh chicken breast with skin, debonedSalt and pepper1 cup vegetable oil2 cups assorted mushrooms2 egg-size shallots1 cup marsala wineChicken stock8 leaves basil1 stick butter
Place chicken on cutting board skin side up. Season with salt and pepper.
Add 1/2 inch of vegetable oil to a very hot pan and make sure oil is 350˚F. Sear skin until golden brown, flip and finish in 400˚F oven for about 10 minutes depending on size of the breast. Drain half of the oil out of the pan. Place pan back on stove. Add mushrooms and shallots. Once golden brown, add marsala wine, reduce heat and add chicken stock, reducing it some more. Last, season with herbs and butter. Sauce should be thickening up slightly. Remove from heat and serve by itself or over pasta. Make sure chicken is 165˚F when done.
Rosemary Chicken
1 lb fresh chicken skin deboned1/2 cup olive oilRosemary, thyme and parsley fresh or dried 8 cloves of garlic, freshly chopped 1 tsp red pepper flakesSalt and pepper
Combine chicken, olive oil, herbs, garlic and red pepper flakes in a pan. Cover and marinate in refrigerator for 3-8 hours. Remove chicken and sprinkle with salt and pepper on both sides.
Make sure pan is hot, almost smoking, and add a little olive oil. Place chicken skin down and sear until brown in color. Flip chicken and sear for about 5 minutes. Remove from heat and place in 400˚F oven for 8 minutes—depending on size of the breast—or until internal temperature reaches 165˚F to be safe. Place chicken on a plate and serve with potatoes, salad or fresh vegetables.
Chicken Cacciatore
1 lb fresh chicken breast debonedSalt and pepper1 cup vegtable oil12 cloves of garlic, chopped1 large onions, dicedOlives pitted, whole 1 cup mushrooms3 bell peppers8 basil leaves2 cups chianti or any red wine1 large can whole plum tomatoes or crushed tomatoes
Place chicken on cutting board skin side up. Season with salt and pepper.
In a large, hot pan, add 1/2 inch of oil. Place chicken skin side down and sear until golden brown. Turn chicken and sear on other side. Add garlic, onions, olives, mushrooms, bell peppers and basil. Sauté vegetables with chicken. Add wine and reduce. Squeeze in tomatoes and add chopped basil. Remove from heat and drain to taste. Cover with aluminum foil and place in 400˚F oven for 10 minutes. Serve over pasta.
