Call them fries, call them edible Jenga—the house-made Stoke Sticks (polenta fries) at Stoke Coal Fire Pizza are a must-order. “Polenta is synonymous with Italy,” says Executive Chef Abe Lopez. “We always try to innovate, so this is our play on soft, cheesy polenta.”
Lopez explains that when the restaurant first opened, and wasn't offering fries, they decided polenta would be their take on thick-cut Italian fries. “We make ours crispy on the outside while still creamy on the inside,” he says. “We then finish the dish with our house-made garlic aioli.”
Order the Stoke Sticks with a glass of falanghina. “It is an Italian varietal from the region of Puglia,” says Lopez. “It has a vibrant flavor profile of citrus, green apple and pear.” Lopez says that in Puglia, polenta is made and served similarly to the restaurant's Stoke Sticks with a dish called sgagliozza.
This summer, the team at Stoke is excited to bring a new dining experience to the area with a tableside mozzarella offering. “We are sure it will be a hit with our guests.”
1 Lehns Ct., Easton | 610.829.1400 | stokecoalfirepizza.com
Published as "Eat This" in the May 2022 edition of Lehigh Valley Style magazine.
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