Bolete, Bethlehem, Pennsylvania
Address: 1740 Seidersville Road
The literal labor of love from chef Lee Chizmar and manager Erin Shea, Bolete is set in a largely rural area of Pennsylvania an hour north of Philadelphia. The couple, who met while working at Boston's Great Bay restaurant, have transformed a dilapidated 200-year-old building into cozy 3-room inn. Despite the woodland surroundings, the food is anything but rustic: Roasted cauliflower soup is poured over a panko-dusted fried quail egg, caviar, sauteed leeks, and pancetta; lamb chops arrive atop rich spaetzle and savory carrot puree; and sweet day boat scallops are paired with risotto and hen-of-the-woods mushrooms. The light, silky goat cheesecake is set off by blood oranges and toasted almonds (entrées, $20ý$36).