Subscribe to Fig Weekly

Fig Weekly is your digital guide to all things Lehigh Valley. Every Thursday, you’ll receive fresh content including local stories, special features, upcoming events, and city insights, delivered directly to your inbox.

Suggest an Event

The online Fig calendar is a curated list of community and advertiser events happening in the Lehigh Valley.

  • Contact Us

  • Search

    Savor the Summer: Food Edition

    This is the summer to savor the tastes and flavors of our City!


    This summer we’re challenging all of you to create your own restaurant tour using our latest issue of Fig and experience all of the tastes of Bethlehem this summer. You can feel good about supporting local restaurants, all while you toast, taste, and celebrate the delicious flavors of summer. First up we have all of our favorite dishes from a few local favorites. Enjoy!

    Chef’s Tip: Chef Domenic Lombardo recommends you put this burger over the top by asking your server to add a fried egg. (P.S. you can add a fried egg to anything at The Mint!)

    The Mint Gastropub‘s $25 Burger:

    100% American Wagyu grass-fed beef patty topped with sous vide pork belly, imported Stilton cheese, truffled baby arugula, roasted cipollini onions, and house-made curried catsup on a toasted brioche bun served with truffle- parmesan steak fries.

    Left - Jail Island Salmon with fava mint puree, roasted romanesco cauliflower, charred asparagus, walnut romesco. Right - Bubbe’s Lox and Latkes with pastrami-cured salmon, mini latkes, creme fraiche, white sturgeon caviar, micro-dill

    Social Still:

    For Bubbe’s Lox, Chef Christopher Kurtz sources premium quality farm-raised Atlantic salmon then cures and smokes it just like pastrami. The process takes four days!

    Featuring Peaches & Cream, Lemon Drop, Strawberry Shortcake, Blueberry Crumb, and DL’s Signature Doughnut Cookies

    Doughnut Love:

    Their doughnuts are made from scratch, with fruit from local farms in and around Bethlehem. They are a mobile operation: visit their stand at Easton Farmers’ Market, or check them out on Instagram!

    Lobster Ramen Bowl with fresh Maine lobster, local corn, baby bok choy, pork belly, shiitake mushrooms, scallions, 40-minute egg, miso-dashi broth

    Twisted Olive:

    Chef Steve Kershner kicks off “Lobster Ramen Thursdays” at Twisted Olive this summer! (No one would blame you for making this a weekly habit.)

    Rosemary-Thyme Chicken Paillard with smashed potatoes, fresh asparagus, baby carrots, homemade savory chicken demi-glace

    Saylor’s & Company:

    Saylor’s prepares a changing menu of seasonal ready-made meals every single week, so there are always different dishes and desserts for you to grab-and-go!

    Veggie Italiano Pizza with broccoli, sun-dried tomatoes, mushrooms, house-made pesto, fresh mozzarella


    Stefano’s restaurant has been family owned and operated in Bethlehem for over 34 years! It originated as Stefano’s Pizzeria on 2nd Avenue in West Bethlehem.

    Josh Early’s Famous Milk and Dark Chocolate Custom Nonpareils

    Josh Early Candies:

    A single nonpareil (French for “unrivaled”) contains approximately 589 seeds. At Josh Early, you can mix and match 10 different seed colors to customize them for your own special event!


    Chicago Stockyard Prime Grilled NY Strip Steak with fingerling potatoes, grilled asparagus, cabernet demi-glace

    Hotel Bethlehem:

    Try something new, or revisit a favorite dish, but above all, enjoy dining at Historic Hotel Bethlehem this summer. Through the spectacular floor-to-ceiling windows of the indoor terrace, you can admire the views of Moravian Bethlehem (a National Historic Landmark District with buildings and history dating back to 1741!) or head outdoors to the streetside patio, where you can take in the sights and sounds of a “Top 10 Main Street” as named by USA Today magazine.

    Fresh Seared Tuna with red curry couscous with tomato and edamame, edamame puree, mango ginger coulis


    Chef Justin Cogan recommends ordering this dish rare. Once the tuna is seared on the outside, it’s finished with a charred sweet soy sauce, resulting in a perfect combination of temperatures, textures, and tastes.