Henry’s Salt of the Sea
theMOOD Step inside this snug harbor of fine food and spirits and you can almost hear seagulls calling. Weathered barn board-lined walls and cozy booths topped by shingled awnings set an authentic seaside mood, and with a galley kitchen in mid-restaurant, the sizzle and flash of chef-owner Brian Krans’s cooking makes dining at the bar a call-for-reservations attraction.
theDISH A classically trained chef who studied at the Culinary Institute of America and La Varenne in France, Krans honed his skills in Costa Rica and the Cayman Islands before anchoring in the Lehigh Valley. While French techniques are showcased in such dishes as Lobster Tail Francaise, Veal Rouget and Escargot in Garlic Butter, a German accent on the menu—including Escallops de Veal Schnitzel and Blackened Steak Tyrolian—derives from Krans’s apprenticeship under highly disciplined German chefs. An Oktoberfest menu in autumn and the spring arrival of soft-shell crabs are much-anticipated events each year. Krans works with small independent fisheries to ensure that ultra-fresh and sustainable seafood is the true specialty of the house.
theGLASS While the full service bar provides the right beer or wine for every dish, long-time bartender Jeff Maurer likes to shake things up with specialty martinis such as “A Taste of Paris” Frenchtini and an ample repertoire of zingy jokes.
theINSIDE SCOOP Guests can get an early start on a great evening with three-course dinner specials between 4:30 and 6:00 P.M., Monday through Friday. Why settle for fast food when quality fare like Escalopes of Veal Piccante or Broiled Sea Scallops is an option—and at a budget-friendly price?
