Brunch at Bolete: The perfect Sunday

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Anastasia Gayol Cintron

Photo by Anastasia Gayol Cintron ’17

A bright Sunday morning calls for nothing less than sunny-side up eggs and the food at Bolete is bellissima. The restaurant is the perfect setting for brunch, housed in 200 year-old carriage house. The bands of sunrays that come through the window and warm the wooden floors give the illusion of a barn, a place you would quite literally pick up the freshest ingredients for breakfast. Bolete is no different from a barnyard in this sense. It changes its brunch menu regularly to provide the freshest products possible to its guests and this passion is reflected in the quality of the food.

To start, the restaurant gives you a basket of warm seasonal muffins and bacon, cheddar, and chive biscuits on the house. Enough said. For drinks, my of age dining partners and I ordered the stunning seasonal bellinis in a peach- and blueberry-flavor. They both tasted like the fruit of their name, like biting into a peach or eating a bunch of blueberries.

The Eggs Chizmar is a must order. The dish, named after its executive chef, is a spin on eggs Benedict. With poached eggs on two nests of homemade buttermilk biscuits, fried oysters, bacon, mizuna, and mushrooms drizzled with truffle hollandaise, it was the best bite of brunch I’ve ever had. It is an incredibly rich dish, but it is worth every bite and every calorie.

The seasonal specials we savored were peach pancakes and huevos rancheros. The peach pancakes were more like cakes and utterly blissful. The huevos rancheros were perfection as well, bringing the perfect south-of-the-border kick. The service was impeccable and the food was too fabulous for words. It’s a little off the beaten track, but grab your friend with a car and get yourself to Bolete. It is a treat you will not regret.

Bolete is at 1740 Seidersville Rd, Bethlehem, Pa. 18015. Entrée prices range from $11-20. It is open for brunch on Sundays 10 a.m. – 3 p.m.