Hotel Bethlehem

With the Chef

Chef Michael Adams’ well-known proclivity for farm-fresh fare was cultivated during a childhood spent helping his family tend extensive gardens. “Everything we grew tasted so good,” he says. Adams now puts his locavore stamp on the restaurant menus. He’s even forged a relationship with nearby Burnside Plantation, where the chef hand-harvests seasonal produce. “There’s not a single farm-to-table restaurant on Main Street, so this is a great opportunity to bring local foods downtown,” Adams says.

At the Bar

A signature Moravian Manhattan, laced with smoked maple bourbon, is an ideal cocktail to sip in the relaxed refinement of The Tap Room. A handsome vintage mahogany bar and photos of celebrity guests underscore the jazz-age ambiance. Their wine list has earned Wine Spectator’s Award of Excellence for six consecutive years.

In our History

Adorned with soaring Palladian windows overlooking history-laden streets and a restored pressed tin ceiling, 1741 on the Terrace speaks to the original function of this gracious and airy restaurant, which was built as a conservatory. While a centerpiece fountain pond – where a manager once placed a live alligator to celebrate the Gator Bowl – is long gone, a magnificent Moravian tile floor was uncovered and restored to full glory when carpeting was removed during hotel renovations in 1999.