Bethlehem Press

Tuesday, October 24, 2017
Apollo #1: Apollo Grill pastry chef Vincent Boyle puts the finishing touches on butterscotch custard, the third of three restaurant week desserts offered on the lunch menu that he was preparing. Also included at the Apollo for a price point of $15.17 were soup or salad and an entree. Apollo #1: Apollo Grill pastry chef Vincent Boyle puts the finishing touches on butterscotch custard, the third of three restaurant week desserts offered on the lunch menu that he was preparing. Also included at the Apollo for a price point of $15.17 were soup or salad and an entree.
PRESS PHOTOS BY Dana GrubbIt’s a restaurant week luncheon with young Luca DeAngelis the center of attention. Donna Leon and Brittany DeAngelis of Bethlehem said that they enjoy restaurant week options and Luca apparently enjoys attention from server Michele Valence, a 12-year employee at the Apollo Grill. PRESS PHOTOS BY Dana GrubbIt’s a restaurant week luncheon with young Luca DeAngelis the center of attention. Donna Leon and Brittany DeAngelis of Bethlehem said that they enjoy restaurant week options and Luca apparently enjoys attention from server Michele Valence, a 12-year employee at the Apollo Grill.

Restaurant Week ‘great and wonderful’

Monday, February 20, 2017 by The Press in Local News