When Max Ur shakes a cocktail at Bethlehem’s Alibi Bar & Lounge, it’s clear he’s been there, done that, many times before. He moves like he’s hearing an internal beat, dancing to the rhythm of ice cubes rumbling along the sides of the cocktail shaker, his arms a blur of motion. No wonder he’s manager of the bar program (and general manager, too)—his every joule of energy focuses on perfectly modulated, mixed and modeled cocktails.
It should come as no surprise then to learn that the bar offerings at this establishment, which opened in March on the city’s southside, are a keystone of its identity. Undoubtedly, the food is top notch, but here the food menu was developed to complement the drinks. And that sets Alibi apart from the crowd, for sure.
This is not so much a restaurant as it is a lounge, a place to while away a few hours blowing the dust off a day with friends… talking, tipping a few, noshing.
Owner Orwa Makhoul set out to create “an experience like you have never had in the Lehigh Valley,” he says. The first step was transforming the hookah lounge he owned and operated in the space for 14 years. Renovation, planned for four months, ended up taking a little more than a year, since the interior was stripped down to its studs, and Makhoul sought out nothing less than exceptional in the décor’s furnishings, fixtures and appointments.
The result is a big-city experience close to home that features a classy décor, culinary-crafted cocktails and a fusion-style menu of shareable plates. A mix of live music and DJs adds energy and rhythm.
A wall of exposed brick pays homage to the building’s origins, in contrast with the modern ambience. Quartz tables, a wall of gleaming black tile, custom-made chestnuttoned upholstered chairs and custom, contemporary lighting fixtures with a definite wow factor set an upscale tone.
Given the cocktail focus, the custom bar with its quartz back, lit from behind as a stage, glows at Alibi’s core like the sun. It’s a sophisticated setting down to the details. Cocktail shakers and flatware are shiny gold, and the bar’s pitchers and mixing vessels are cut glass.
The details of the cocktail offerings, too, tell a story of sophistication. Most start in the kitchen, says Ur—who easily peppers a conversation with words such as “infusion” and “brix and acidity levels,” along with mention of “the 15–20 different kinds of sugars” that influence flavor. His goal is making approachable drinks with the kind of flavor balance found in food.
In some cases, Ur—formerly bar manager at Bethlehem’s The Bookstore Speakeasy, where he worked for a decade— has used traditional skeleton cocktails and redesigned them for a modern palate. While names may be familiar, don’t let that fool you; these drinks are different, and fun. The cocktail menu lists selections in three groups: “Spirit Forward”, “Fruit Driven” and “Applied Pastry.” A bar graph indicates the sweetness level of each drink.
Hawaiian Whiskey Sour: Bacon fat wash and sun-dried tomato infusion of Canadian Whisky, acid-adjusted pineapple cordial and egg white
For example, at the low end of the bar graph’s “less sweet” category, the “Spirit Forward” Tapenade Martini features organic vodka infused with an un-brined olive tapenade—Cornicabra olive oil, Castelvetrano olives, long pepper and fleur de sel— garnished with a truffle-andblue-cheese-stuffed olive.
My Hawaiian whiskey sour, from the “Fruit Driven” drinks, starts in the kitchen by sautéing sun-dried tomatoes in bacon fat, then adding premium Pendleton whiskey off the heat. The infused whiskey is mixed with acid-adjusted house-made pineapple cordial and egg white for foam, then garnished with basil and ti leaf. Complex and smooth, this drink is a study of umami.
Matcha Cheesecake: Matcha latte, lemongrass infusion of soju, vodka and Tahitian vanilla bean mascarpone foam
From the “Applied Pastry” group, featuring drinks based on food flavors, the Matcha Cheesecake cocktail is built on infusing soju (a Korean distilled alcoholic beverage) with lemongrass and ginger, then mixing it with vodka and matcha. Latte-like foam— made from whipped heavy cream, mascarpone, crème fraîche, lemon oil and Tahitian vanilla bean—tops the drink with a work-of-art design. Creamy and subtle, this drink, so gently green, looks like a springtime smoothie.
Cocktails are an adventure at Alibi, and the food follows suit. Shareable plates represent cuisines around the world, encouraging exploration of the boundaries of taste. Chef Jon McCain—a graduate of New York City’s The French Culinary Institute (now the Institute of Culinary Education), who cooked in New York City for more than a decade and worked at The Aviary in Chicago—sources the best ingredients for his seasonally changing menu, utilizing local products when available. Caviar and cheese selections represent some of the best in the world, he says.
Devilled Farm Eggs with Caviar Bottarga, chili threads and rock chives
The chef’s cheese plate, which changes seasonally, bears this out. Artfully arranged slices of manchego, Shropshire Blue, Mahón, Mimolette and Truffle Tremor offer infinite tasting options with accompaniments: honeycomb, apple compote, candied walnuts and quince paste along with lavash crackers made in house. My favorites? Shropshire Blue topped with a bit of honeycomb and manchego dabbed with quince paste.
On the charcuterie board, the selection of cured meats, also changed seasonally, is a smörgåsbord of deeply flavored delight: mortadella, house-made duck rillette, ever-so-thin rolled slices of speck, and thin slices of finocchiono arranged to look like a flower. Counterpoint options that enhance the meats’ complexities include house-made New Orleansstyle Heywood’s mustard (like a honey mustard sabayon) and purple violet mustard made from wine-making must. Duck rillette, however, needs no enhancement: the balance of its five-spice seasoning is simply delectable as is.
Iberico Pork Belly Bao Buns: Cilantro, pickled vegetables, Korean barbecue sauce and sambal
Iberico Pork Belly Bao Buns are at once tender and crispy. The pillow-like buns cradle the sumptuous meat with Korean barbecue sauce, sambal, pickled vegetables and cilantro. Deviled Farm Eggs, with their creamy, savory centers, topped with chili threads, rock chives and caviar (an optional upgrade), raise this summer picnic staple to a new standard.
Black truffle aioli punctuates beef tallow truffle fries—dusted with Parmesan, garlic and parsley—with smoky, mysterious notes of flavor. Appropriately al dente, miniature heads of roasted baby purple kale, looking like they’ve come straight from the farmer’s market, partner with a dressing for dipping reminiscent of Caesar salad. Crisped bracts (outer leaves) of a deep-fried artichoke balance the tender heart; whipped goat cheese with chopped truffles and truffle oil adds creamy texture.
Brilliant in concept and taste is tuna tartare. Dressed with dashi, slices of fish and watermelon, equal in size and thickness, alternate on the plate, topped with black and white sesame seeds and spicy Japanese mayonnaise. Is it the compression of the watermelon to intensify its juiciness that makes this combination taste like the distillation of summer?
Brûléed Bone Marrow Topped with fennel pollen
No doubt it’s the preparation that makes the bone marrow just plain delicious: soaked in cold water for two days, the bones are roasted cut side down, then grilled, then coated in turbinado sugar and brûléed, topped finally with fennel pollen. Using the accompanying toast points to sop up every molecule of the buttery, creamy, slightly sweet marrow is the de rigueur approach to dining on this dish.
Chocolate Hazelnut Crêpe Cake with dark chocolate sauce
Fifty-four-layer chocolate hazelnut crêpe cake is dessert like none other. Chocolate sponge cake on the bottom, soaked in hazelnut liqueur, is topped with a layer of chocolate hazelnut mascarpone ganache, then 25 layers of crêpes alternating with 25 layers of more ganache, a layer of chocolate hazelnut glaze, then a mirror glaze for shine. Need I say more?
It was Makhoul’s goal, from the start, to offer patrons a unique, elevated experience: “I want people to never forget their moments here with their friends when they disconnect from the outside world,” he says.
It seems he met his goal and then some. Patrons who discovered Alibi on social media have driven one and a half hours to experience this unique spot. Considering the memorable food and drink, and the elegant, electric ambience, when you need to disconnect from the outside world, this is a perfect place to do it.
Photo by Alison Conklin
(Left to Right) Jon McCain (Executive Chef), Orwa Makhoul (Owner), Max Ur (GM & Cocktail Design)
Alibi Bar & Lounge
203 E. 3rd St., Bethlehem | 610.882.3888 | alibibarandlounge.com
HOURS
Wed.: 4–10 p.m.
Thurs. & Sun.: 4 p.m.–midnight
Fri. & Sat.: 4 p.m.–2 a.m. Hours may change seasonally.
Last call for food one hour before closing.
Cost: Shareables: $11–$39 Cocktails: $16–$20
Parking: On-street metered parking, city lot at E. 3rd & Webster streets, Polk Street Garage one block away at E. 3rd & Polk streets.
Reservations: Recommended.
WHAT TO ORDER
Chef’s cheese plate (what a stellar assortment), charcuterie board just for the duck rillette (it’s that good), beef tallow truffle fries (decadence never tasted so fine), bone marrow (oh, go ahead, you won’t be sorry!). The. Best. Ever. Cosmo.
Published as “Inside Dish” in the August 2024 edition of Lehigh Valley Style magazine.
