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Saturday’s rains had a poetic quality. Staunch downpours took only an occasional breath to drizzle, then poured again. The rains are making the Lehigh Valley’s 
landscape a hundred shades of green. We might have stayed indoors but it seemed to be the perfect morning to enjoy breakfast at The Bístro on Main in Nazareth.
We’d also been reminded by News Over Coffee and the Express-Times that this weekend marked the Rotary’s fifth annual Barony of the Rose sale. The 5,000 acre tract of land that is now Nazareth was once owned by William Penn’s family. Each year, the tax to the heirs was one red rose. In memory, the Rotary now holds an annual rose sale, with funds raised going back to the community. So, on our way to breakfast, we stopped to buy our red rose.
The charming restaurant was nearly full when we arrived but we 
found a lone table that seemed to be waiting for our arrival. Our server, a tall young man, efficiently dropped off the breakfast menu then returned with two cups of steaming black coffee. Delicious! The one-page menu had a nice variety including omelets and other egg dishes, pancakes, and crepes! Not a dish always found in the Valley. Of course I had to try them. I’ve been a crepe lover since a visit to Quebec a few years ago. M. chose a hearty breakfast platter.
As we waited for our food, we talked and enjoyed the funky atmosphere of the bistro. 
Its black ceiling, checkerboard black and white border, gold painted walls, and subdued lighting make it a delightful place to enjoy a meal.
Our food arrived. I was astounded by the crepes. I had chosen a combination of fillings – blueberries, blackberries, and peaches. The crepes were packed with the fruit and the resulting flavor was exquisite. Perhaps not quite the same as my memory of Quebec’s French crepes 😉 but very close. M. also enjoyed his meal. He’d ordered a platter that included three eggs, two meats, homefries, and wheat toast. His eggs were exceptionally well-prepared and the meat was tasty.
Service was top-notch with our coffee cups refilled as often as needed.
Our total bill came to just over $15 (plus tip) for two coffees with ample refills, a breakfast platter that included three poached eggs, bacon, grilled sausage, homefries, and toast, and a plate of two large crepes filled with fruit, garnished with whipped cream, and drizzled with sauce. Quite reasonable. For its atmosphere, quality of food, service, and price, we heartily recommend a visit to The Bístro!
The Bístro on Main is located at 47 S. Main Street in Nazareth, Pennsylvania, just south of Center Square. 484-298-3360. They are open for breakfast and lunch. Stop in and let me know what you think.
Sara
On this pleasant Sunday morning, my husband and I visited the Top Diner in Allentown for breakfast. Our son, a diner devotee,
recommended we try it. “It’s reasonably priced,” he said. “Great service!” As always, his assessment was accurate.
We arrived late morning. The diner was crowded but we were quickly shown to a vacant window booth. Immediately I noticed the well-installed translucent window shades that blocked the bright sun, yet still allowed light and a sense of view. In fact, decor throughout the restaurant appeared fresh and tasteful. Our son later told us they’d redecorated a year or two ago.
An efficient young waitress delivered our requested coffee and glasses of water then gave us time to look over the menu – a nice offering of breakfast entrees and sides. My attention was drawn to the French Toast. 
Interesting that they offer both thin and thick French Toast (for a few pennies more). M. ordered his favorite, Eggs Benedict.
Once we ordered, we turned to the morning newspaper. An article titled School Districts Going Cyber caught my eye. This fall, East Penn and Parkland School Districts will join forces to implement a cyber school pilot program in the hope of preventing students from leaving public schools to attend cyber charter schools. I wondered – why are they leaving? Is education better in a cyber charter school? Unless schools implement a program that addresses better quality, will the program succeed? And, at what cost to the taxpayers?
Our meals arrived. I’d ordered a short stack of thick French Toast with maple syrup and three slices of crisp bacon. 
Quite tasty, and the perfect amount. M.’s Eggs Benedict were well prepared with nicely poached eggs, and a good quality Hollandaise sauce. The lone drawback, quite minor, was that his home fries were more buttery and less crisp than he likes. Otherwise our meals, and the atmosphere, were fine in every way.
Service was outstanding! Our smiling waitress returned often to discreetly check on our needs and those of the surrounding booths. At one point, a bus boy came around with the coffee pot. We found the entire staff very friendly.
Our total bill with tax came to just over $14 (less tip) for 2 slices of thick French Toast, 3 slices of bacon, Eggs Benedict, an extra order of wheat toast, and two cups of coffee with abundant refills. As our son said, “reasonable.” I recommend you try the Top Diner soon for a satisfying breakfast in a pleasant environment.
The Top Diner is located at 1019 Union Blvd., Allentown, PA, just east of Airport Road. 610-432-9821.
Sara
At a recent family gathering, my sister brought a plate of Chocolate Chip Scones. We couldn’t quit nibbling them. Here’s her recipe. Thank you, sister dear!
NUTTY CHOCOLATE CHIP SCONES
- 2 cups all-purpose flour
- 1/3 cup packed brown sugar
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 6 tablespoons butter, chilled
- 1/2 cup buttermilk
- 1 egg
- 1-1/2 teaspoons almond extract
- 1+ cup miniature chocolate chips (semi-sweet)
- 1/2 cup chopped hazelnuts (walnuts will work in a pinch)
- Preheat oven to 400° F. Lightly butter a 9-inch circle in the middle of a baking sheet.
- In a large bowl, stir together flour, brown sugar, baking powder, baking soda, and salt. Cut butter into small cubes then cut it into the flour mixture.
- Stir buttermilk, egg, and almond extract; add to the flour mixture, and stir. With a spoon, mix in the mini chocolate chips and nuts. Dough will be sticky.
- Spread dough into an 8 inch circle over the prepared 9 inch circle on baking sheet. Cut with a serrated knife into 8 wedges.
- Bake 17 to 19 minutes at 400°, or until the top in lightly browned. Cool for 5 minutes. Transfer scones to a wire rack to finish cooling. Serve warm, spread lightly with butter. Or cool completely. Store in airtight container.
Please try them and let me know what you think. They’re great for breakfast, brunch, or with tea. Enjoy!
Sara
Breakfast in the Valley 