Sign-Up for Fig Weekly
Sign-up for Fig Weekly and receive content that includes new blogs and features, local events, and happenings in Bethlehem delivered directly to your inbox.
To subscribe to Fig Bethlehem in print, please click here.
Get the Print Magazine
Get your own fresh Fig Bethlehem delivered to your doorstep 4x a year. Be inspired by the latest trends, happenings and thoughts about a Bethlehem lifestyle.
Suggest an Event
The online Fig calendar is a curated list of community and advertiser events happening in Bethlehem.
July 1, 2019
Savor the Summer: Food Edition
This is the summer to savor the tastes and flavors of our City!
This summer we’re challenging all of you to create your own restaurant tour using our latest issue of Fig and experience all of the tastes of Bethlehem this summer. You can feel good about supporting local restaurants, all while you toast, taste, and celebrate the delicious flavors of summer. First up we have all of our favorite dishes from a few local favorites. Enjoy!
For Bubbe’s Lox, Chef Christopher Kurtz sources premium quality farm-raised Atlantic salmon then cures and smokes it just like pastrami. The process takes four days!
Chef Steve Kershner kicks off “Lobster Ramen Thursdays” at Twisted Olive this summer! (No one would blame you for making this a weekly habit.)
Saylor’s prepares a changing menu of seasonal ready-made meals every single week, so there are always different dishes and desserts for you to grab-and-go!
A single nonpareil (French for “unrivaled”) contains approximately 589 seeds. At Josh Early, you can mix and match 10 different seed colors to customize them for your own special event!
Try something new, or revisit a favorite dish, but above all, enjoy dining at Historic Hotel Bethlehem this summer. Through the spectacular floor-to-ceiling windows of the indoor terrace, you can admire the views of Moravian Bethlehem (a National Historic Landmark District with buildings and history dating back to 1741!) or head outdoors to the streetside patio, where you can take in the sights and sounds of a “Top 10 Main Street” as named by USA Today magazine.
Chef Justin Cogan recommends ordering this dish rare. Once the tuna is seared on the outside, it’s finished with a charred sweet soy sauce, resulting in a perfect combination of temperatures, textures, and tastes.