U. SAUCON TWP., Pa. \u2013 New owners are breathing new life into a scenic, early 19th century tavern, set to reopen soon in Lehigh County.<\/p>\n
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\u2019s operating the tavern with his family.<\/p>\n
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.<\/p>\n
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Spring Valley Tavern, reopening soon, is located at 1355 Station Ave. in Upper Saucon Township.<\/p>\n
Ryan Kneller<\/p>\n
An exact reopening date has not yet been nailed down, but it will likely be before the end of the year, Islam said.\u00a0<\/p>\n
The stone building, also once known as Spring Valley Inn, was constructed in the early 1800s.<\/p>\n
“[The tavern] flourished during the Prohibition era, largely due to its secluded location,” a message on the business’ website reads.<\/p>\n
“Trap doors in the kitchen floor were no doubt used to conceal the \u201cwine cellars\u201d during Prohibition. Much of the Inn\u2019s past history is obscure, but not its reputation \u2013 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.”<\/p>\n
Islam, a resident of Macungie, will operate Spring Valley Tavern with his sister, Sarah Minhas, and her husband, Sunny Minhas, who live in Alburtis.<\/p>\n
Islam\u2019s 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\u2019s general manager.<\/p>\n
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Spring Valley Tavern<\/p>\n
\u201cWe\u2019re very much a family-run business, and we plan to treat everyone who walks into the door like family,\u201d Islam said.<\/p>\n
\u201cMy parents are also involved to an extent, but they\u2019re more behind the scenes and won\u2019t be here for the day-to-day operations. Overall, I\u2019m just really excited because I\u2019ve 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.\u201d<\/p>\n
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\u2019s previous iterations, along with some new additions such as a tikka masala chicken sandwich, Islam said.<\/p>\n
\u201cAll of the popular dishes that people know and love are staying,\u201d Islam said.<\/p>\n
\u201cWe\u2019re 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\u2019ll 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.”<\/p>\n
A tavern hallmark, fresh trout, will be available six ways, including almond-crusted, blackened Cajun, grilled Mediterranean, meuni\u00e8r (lemon caper sauce), Asian-glazed and as smoked trout cakes, Islam said.<\/p>\n
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Spring Valley Tavern, reopening soon, is located at 1355 Station Ave. in Upper Saucon Township.<\/p>\n
Ryan Kneller<\/p>\n
Customers also will be able to enjoy a trout po\u2019 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.<\/p>\n
\u201cWe\u2019ll also have a few burgers,\u201d Islam said.<\/p>\n
\u201cWe\u2019ll have your popular varieties, like Swiss mushroom, Texas barbecue and Southwest, but we\u2019ll also have unique options like the \u2018Stackhouse,\u2019 which will be our take on a Big Mac, with two patties, special sauce, American cheese, lettuce and pickles on a sesame bun.\u201d<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
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.<\/p>\n
\u201cWe\u2019re also going to have a rotating risotto, with one of our staples being wild mushroom risotto,\u201d Islam said.<\/p>\n
\u201cFresh soups will include French onion and lobster bisque, and fresh salads will include classic Caesar, house and Mediterranean grains.\u201d<\/p>\n
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Spring Valley Tavern, reopening soon, is located at 1355 Station Ave. in Upper Saucon Township.<\/p>\n
Ryan Kneller<\/p>\n
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.<\/p>\n
Guests saving room for dessert will enjoy made-on-site treats such as cr\u00e8me brulee, molten chocolate cake, sticky toffee pudding, bananas Foster cheesecake and affogato with fresh espresso and vanilla ice cream.<\/p>\n
\u201cEverything will be fresh and made on site,\u201d Islam said.<\/p>\n
Islam and his family are no strangers to the Lehigh Valley business scene.<\/p>\n
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.<\/p>\n
They\u2019re excited to serve and get to know new customers in another part of the Lehigh Valley.<\/p>\n
\u201cWe always wanted to operate our own restaurant and bar, and we saw a great opportunity at this location,\u201d Islam said. \u201cWe just really fell in love with the beauty and history of this building.\u201d<\/p>\n
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.<\/p>\n
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.<\/p>\n
The bar will feature 10 draft beers, along with a wide array of wines and classic and signature cocktails.<\/p>\n
An existing jukebox is staying, and more TVs are being added, Islam said.<\/p>\n
\u201cThe bar area is a big draw, and all of the regulars have told us how much they love the woodwork, and so do we,\u201d Islam said.<\/p>\n
\u201cSo, we\u2019re not changing it one bit. I know some people were also concerned that we\u2019d get rid of the small name placards on the bar as well, but they can rest assured that we\u2019re not. Those are staying as well.\u201d<\/p>\n
Outside, Islam and the team trimmed trees, painted fencing and cleaned up the fountains and pond.<\/p>\n
They also plan to paint the fa\u00e7ade tan with blue accents around the windows, add new tan siding and update the dining pavilion.<\/p>\n
\u201cPersonally, blue is one of my favorite colors, and I also went to Penn State, whose colors are navy blue and white,\u201d said Islam, who holds a business degree, with a focus on management and marketing, from Penn State. \u201cSo, the blue accents just seemed like a good fit.\u201d<\/p>\n
The Upper Saucon tavern, built in the early 1800s, has seen many changes over the past 200-plus years.<\/p>\n
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.<\/p>\n
\u201cWe appreciate all of our Spring Valley Family and community for their love and support over the years,\u201d reads an August announcement announcing the transition. \u201cThank you, we love you all.”<\/p>\n
For the latest Spring Valley Tavern updates, including an official opening announcement, follow the business\u2019 pages on Facebook<\/a> and Instagram<\/a>.<\/p>\n