Sangria's Celebrity Chef Makes Masterpieces

There is a celebrity chef--- I shall call him a flavor ninja ---  who is making people go “Mmm” in downtown Allentown.

Foodies, may I present to you, Abe Lopez, the new executive chef of Sangria, an upscale Mediterranean-inspired restaurant at 840 W.  Hamilton St.

For all you Food Network junkies, this New York native needs no introduction. For the rest of you: Lopez became a nationally recognized chef when he won the first season of the show, “Chopped,” in 2009.

Lopez demonstrated a knack for creating delicious dishes under pressure, with minimal time and ingredients. Now that he has all the time in the world to tweak his menu, he’s creating more than delicious dishes; he’s crafting masterpieces.

It’s rare that I go into Center City Allentown. Basically, I’m lazy and hate looking for parking. But when I learned that Sangria offers complimentary valet for all its patrons, I was sold.

I’ve long been a fan of Lopez’s other restaurant, Pacifico, at the Promenade Shops at Saucon Valley, and I was thrilled to hear he’d joined up with restaurateur George Meireles, of Ocean and River Grille fame.

High expectations can easily kill a good evening. Lucky for me, Sangria was better than I ever anticipated.

The vibe is sleek and modern with a red glow that sets the dial to sultry. Nestled into one of their many booths, my hubby and I were able to enjoy the Latin group playing on the Sangria patio, while still being able to chat without screaming. Best of both worlds.

Promptly upon our being seated, our waiter promoted their seasonal sangria, a berry version of their traditional red. Please, please don’t leave this restaurant without trying their signature drink. I’ve had a lot of sangrias in my day, having lived briefly in Spain, and theirs is absolutely worth ordering.

Moving through their menu, I was delighted to see everything from Greek-style boneless lamb skewers, served with grilled pita and mint tzatziki, to Thai lobster soup to tuna Carpaccio. And those are just the appetizers.

I dove into the garlic shrimp, which arrived cooked perfectly – no rubbery, overcooked nonsense here – swimming in a garlicky broth that was to-die-for. Make sure to save some of their homemade foccacia to dip into said broth.

A note: Lopez loves his cilantro. As far as I can tell, it appears in many, many dishes (including this one). If you have an aversion to cilantro, make sure to tell your server before ordering.

On to the entrees! There are many inspired salads and pastas, but for me,  a restaurant’s signature dishes are where it’s at.

For a taste of Portugal, sample the picadinho, sautéed shrimp, pork and beef in a red-wine garlic sauce served over cubed potatoes, or the braised lamp shank, with black olive mashed potatoes, French string beans and a red wine reduction. They even have moussaka, a Greek favorite of mine that’s often compared to lasagna, except this layered dish is made with potatoes rather than pasta.

All these entrees sound divine, but there’s one Mediterranean dish that always leaps off the menu for me. When I see it, I often can’t resist indulging, and this weekend was no different.

Bring on the paella. Lobster, shrimp, scallops, chorizo, mussels and clams with yellow rice. What? That is quite the ingredient list. Clearly, Lopez is pulling out all the stops.

As I said, I lived briefly in Spain, and so I’m quite critical of Spanish food. Hear me now, Lehigh Valley residents:

This. Paella. Is. Bonkers.

And by bonkers, I mean insanely succulent and delicious. Not to mention the fact when they say lobster, they mean lobster. Not a small tablespoon of meat, but an entire lobster (minus one claw). I know, right?

Oh, my, Mediterranean heaven.

Sangria

840 W. Hamilton St., Allentown.

Hours:  11 a.m.-10 p.m.  Monday through Wednesday; 11 a.m.-11 p.m.  Thursday and Friday (bar menu until 1 a.m.);  4 p.m.-11 p.m. Sunday  (bar menu until 1 a.m.).

Phone: 610-432-3280

Learn more at http://sangriaallentown.com/