In 2006 Chris Valianatos sold the Lincoln Hotel in
to a pair of
restaurateurs who transformed the eatery into La Tosca, a fine-dining Italian restaurant. Last month Valianatos, who also owns Borderline Restaurant in Bethlehem, bought the place back.
He is returning popular Lincoln Hotel dishes to the menu, including lump crabmeat-stuffed shrimp, and steamed and drunken clams.
Fresh seafood from Samuels and Son in Philadelphia is a key attraction on the new menu, along with fresh, farm-raised veal. With 20 items for $20 or less, affordability is another strong focus.
“We’re one of the few Italian restaurants in the Lehigh Valley that still makes their own homemade pasta,” Valianatos says. “Chef Brett is phenomenal.” Sausage, focaccia — a different variety daily — and desserts such as cannoli and tiramisu are also made on-premises.
Dinner is served Tuesday through Saturday (look for lunch in the future). Happy hour, 4-6 p.m. Tuesday through Friday, brings $6 martinis and food specials. Banquet facilities for up to 85 are available.
La Tosca Fine Dining Italian Cuisine is at 3833