Molinari’s2018-07-03T10:53:26+00:00

Molinari’s

322 E 3RD ST   //   BETHLEHEM
610.625.9222   //   http://molinarimangia.com
  • Italian
  //   Dinner
  • Gluten Free
  • Kid's Menu
  • Vegan Options
  • Outdoor Seating Area
  • BYOB
  • Full Bar
  • Private Party Room

Authentic Italian food made unforgettable with locally sourced, sustainable ingredients.

THE DISH

You can’t go wrong with any of the pastas—all are homemade to rich and silky perfection on a daily basis, and inspired by Chef Geo Dodig’s culinary journey to Piemonte, Italy—but the Black Garlic Fettuccine is something truly special. Each bite contains layer upon layer of flavor, thanks to ingredients like sweet black garlic, tender cuttlefish (a type of squid), pasta neck clams, N’duja salumi, fava beans, escarole, and a lemon oregano butter.   

SIP ON THIS

Indecisive cocktail lovers, rest easy—you’re in great hands with Molinari’s beverage director Robert van Thiel who can craft you a custom drink based on whatever you’re feeling at the moment. Simply opt for the Bartender’s Choice and choose a liquor and three flavor adjectives from a provided list such as bitter, tart, sweet, refreshing, herbal, and smoky. 

WHAT’S NEW

You might notice that Molinari’s pizza tastes even better than usual. How’s that possible, you ask? Chef Geo recently got back from a trip to Naples, where he was inspired by their slightly softer and more bubbly sourdough style pizza crusts. Since he’s gotten back, he’s been perfecting his own recipe and plans to debut it this summer.     

FUN FACT

Molinari’s was recently the first independent restaurant in all of Pennsylvania to receive the Eat REAL certification, a nationally recognized designation given to restaurants that source food with a focus on quality, sustainability, and animal welfare standards and prepare it in a way that maintains its nutritional integrity. Which isn’t surprising when you take a look at the proudly-hung chalkboard listing all the local farms that grew the food on your plate.

As seen in the Summer/Fall 2018 Issue // Also seen in Winter/Spring 2018, Summer/Fall 2017

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