U. SAUCON TWP., Pa. – New owners are breathing new life into a scenic, early 19th century tavern, set to reopen soon in Lehigh County.
Ye Olde Spring Valley Tavern, a full-service restaurant and bar known for utilizing fresh ingredients such as trout from its spring-fed pond, was sold to new owners over the summer and will reopen as Spring Valley Tavern within the next few weeks at 1355 Station Ave. in Upper Saucon Township, according to Richard Islam, who’s operating the tavern with his family.
The tavern closed in early August under previous owners Donna and Warren Walters, and Islam and his family have been implementing interior and exterior renovations over the past few months in preparation for its reopening.
Spring Valley Tavern, reopening soon, is located at 1355 Station Ave. in Upper Saucon Township.
Ryan Kneller
An exact reopening date has not yet been nailed down, but it will likely be before the end of the year, Islam said.
The stone building, also once known as Spring Valley Inn, was constructed in the early 1800s.
“[The tavern] flourished during the Prohibition era, largely due to its secluded location,” a message on the business’ website reads.
“Trap doors in the kitchen floor were no doubt used to conceal the “wine cellars” during Prohibition. Much of the Inn’s past history is obscure, but not its reputation – especially the spring-fed pond and fresh trout that have been traditional fare here. The main spring emerges from under the building and remains a constant 51 degrees year-round.”
Islam, a resident of Macungie, will operate Spring Valley Tavern with his sister, Sarah Minhas, and her husband, Sunny Minhas, who live in Alburtis.
Islam’s longtime friend, Jen Heller, a Hellertown native who previously helped oversee operations at Funk and Illumination Brewing taprooms in Emmaus and Slatington, will serve as Spring Valley Tavern’s general manager.
Spring Valley Tavern
“We’re very much a family-run business, and we plan to treat everyone who walks into the door like family,” Islam said.
“My parents are also involved to an extent, but they’re more behind the scenes and won’t be here for the day-to-day operations. Overall, I’m just really excited because I’ve always wanted to run a really great restaurant and bar, and I think we have a truly incredible team in place to do just that.”
Spring Valley Tavern, with seating for around 100 guests inside and roughly 50 guests outside, will feature trout dishes and other staples from the tavern’s previous iterations, along with some new additions such as a tikka masala chicken sandwich, Islam said.
“All of the popular dishes that people know and love are staying,” Islam said.
“We’re only expanding the menu. So, dishes like clams casino, seared scallops and surf and turf with filet mignon and lobster tail are all returning. But now, you’ll also have even more tasty options, including more small plates like shrimp scampi toast, Buffalo cauliflower and lamb skewers with pomegranate molasses and mint yogurt.”
A tavern hallmark, fresh trout, will be available six ways, including almond-crusted, blackened Cajun, grilled Mediterranean, meunièr (lemon caper sauce), Asian-glazed and as smoked trout cakes, Islam said.
Spring Valley Tavern, reopening soon, is located at 1355 Station Ave. in Upper Saucon Township.
Ryan Kneller
Customers also will be able to enjoy a trout po’ boy, along with other handhelds such as a fresh ribeye cheesesteak, short rib grilled cheese (with gouda and onions on sourdough), tacos (soft, hard or fried), falafel wrap (with hummus, cucumber and tahini lime sauce) and crispy chicken wraps (Buffalo, barbecue or Caesar), Islam said.
“We’ll also have a few burgers,” Islam said.
“We’ll have your popular varieties, like Swiss mushroom, Texas barbecue and Southwest, but we’ll also have unique options like the ‘Stackhouse,’ which will be our take on a Big Mac, with two patties, special sauce, American cheese, lettuce and pickles on a sesame bun.”
The culinary team will be led by executive chef Grace Mulicka, who has worked at several prominent Lehigh Valley dining destinations, including PA House in Hellertown and Olde Homestead Golf Club in New Tripoli, Islam said.
Around a dozen appetizers will include shrimp cocktail, nachos, quesadillas, cheesesteak egg rolls, house-made mozzarella planks, hand-cut French fries, hand-battered onion rings and wings available in a variety of house-made sauces and dry rubs, Islam said.
Pierogies will be available in a variety of styles, including classic (butter, onions and sour cream), Buffalo (blue cheese and hot sauce), loaded (bacon, cheddar and scallions) and garlic parm, Islam said.
Entrees, each served with a starch and vegetable, will include options such as New York strip steak with a peppercorn demi-glace; filet mignon with a red wine reduction; blacked Faroe Island salmon; and chicken Marsala over whipped potatoes or pasta.
“We’re also going to have a rotating risotto, with one of our staples being wild mushroom risotto,” Islam said.
“Fresh soups will include French onion and lobster bisque, and fresh salads will include classic Caesar, house and Mediterranean grains.”
Spring Valley Tavern, reopening soon, is located at 1355 Station Ave. in Upper Saucon Township.
Ryan Kneller
The tavern will offer premium sides such as truffled mashed potatoes, lobster mac and cheese, roasted Brussels sprouts (with or without bacon), grilled asparagus, sweet corn elote and wild mushroom farro, along with regular sides such as seasonal vegetable medley, whipped potatoes, side house salad, side Caesar salad and wild rice blend.
Guests saving room for dessert will enjoy made-on-site treats such as crème brulee, molten chocolate cake, sticky toffee pudding, bananas Foster cheesecake and affogato with fresh espresso and vanilla ice cream.
“Everything will be fresh and made on site,” Islam said.
Islam and his family are no strangers to the Lehigh Valley business scene.
Prior to purchasing the Upper Saucon property, the family owned and operated the Jamesville Express food stand at the Valero gas station in East Allen Township for roughly a decade before selling it few years ago, Islam said.
They’re excited to serve and get to know new customers in another part of the Lehigh Valley.
“We always wanted to operate our own restaurant and bar, and we saw a great opportunity at this location,” Islam said. “We just really fell in love with the beauty and history of this building.”
The Spring Valley Tavern team has spent the past few months updating the early 19th century building with new bathrooms, wall paint, kitchen equipment and more, while maintaining historical elements such as rustic woodwork in the bar area.
The tavern also will feature refurbished hardwood flooring in the dining room, colorful light fixtures in the bar area and new, custom butcher block dining tables.
The bar will feature 10 draft beers, along with a wide array of wines and classic and signature cocktails.
An existing jukebox is staying, and more TVs are being added, Islam said.
“The bar area is a big draw, and all of the regulars have told us how much they love the woodwork, and so do we,” Islam said.
“So, we’re not changing it one bit. I know some people were also concerned that we’d get rid of the small name placards on the bar as well, but they can rest assured that we’re not. Those are staying as well.”
Outside, Islam and the team trimmed trees, painted fencing and cleaned up the fountains and pond.
They also plan to paint the façade tan with blue accents around the windows, add new tan siding and update the dining pavilion.
“Personally, blue is one of my favorite colors, and I also went to Penn State, whose colors are navy blue and white,” said Islam, who holds a business degree, with a focus on management and marketing, from Penn State. “So, the blue accents just seemed like a good fit.”
The Upper Saucon tavern, built in the early 1800s, has seen many changes over the past 200-plus years.
In its most recent former chapter, the dining destination reopened in 2014 as Ye Olde Spring Valley Tavern under the Walters and Frank and Kim McCartney after being closed since 2008.
“We appreciate all of our Spring Valley Family and community for their love and support over the years,” reads an August announcement announcing the transition. “Thank you, we love you all.”
For the latest Spring Valley Tavern updates, including an official opening announcement, follow the business’ pages on Facebook and Instagram.