ALLENTOWN, Pa. — The restaurant inside the Renaissance Allentown Hotel is relaunching with a new look and culinary concept.
The Dime's new concept will feature a "refreshed interior," designed by The Society, that will include 65 seats throughout the dining room, bar, lounge and cocktail reception areas.
The restaurant will serve breakfast from 7 a.m. to 11 a.m., lunch from 11:30 a.m. to 3:30 p.m., dinner from 4 to 9 p.m. and a late night bar menu from 9 to 11 p.m.
Because The Dime is within the Rennaissance Allentown Hotel and connected to the PPL Center arena, the late-night bar menu will be based on demand, including arena event nights, according to a release.
The bar will operate Sunday through Thursday from 12 to 11 p.m. and 12 p.m. to 12 a.m. on Friday and Saturday.
The release says The Dime "is also positioning itself as a premiere destination for private parties, corporate gatherings and social events."
The restaurant's Liberty Room can seat up to 45 and its Mercury Room can seat up to 20, according to The Dime website. Its event space also seats 96.
"With its renewed culinary program and reimagined design, The Dime aims to become a signature gathering place in Allentown — from breakfast meetings to pre-concert dinners, late-night bites and private celebrations," said Mike Slivka, Regional Vice President of Operations at Gulph Creek Hotels, which manages the Renaissance Allentown.
'Elevated American cuisine'
Under Director of Culinary and Restaurant Operations Nick Vogel, The Dime now will serve "elevated American cuisine" for breakfast, lunch, dinner and late-night, alongside a full-service bar, according to the release.
The release says Vogel brings "a rich culinary background" to The Dime, having worked "nearly every job in the business."
Vogel was an executive chef in notable kitchens throughout the country, including one founded by James Beard Award-winning Chef Michael Schlow in Washington, D.C.
Vogel was recognized for his "dock-to-dish" style at a New York restaurant, partnering with farmers and fishermen across the Northeast.
He said he plans to bring that same approach to the table in Allentown.
"I'm committed to partnering with local purveyors to let great ingredients shine," Vogel said in a release. "Here in the Lehigh Valley and nearby Lancaster, we have an incredible bounty of produce and proteins to work with.
"Our menus will reflect the changing seasons while still offering signature favorites guests can enjoy year-round."
Of the four seasonal menus each year, the current menu features dishes such as Beef Tartare with Asian pear, confit egg yolk, rosemary potato chips and grilled octopus with castelvetrano olives, salsa verde, crispy prosciutto and chilled and marinated bean salad.
To make reservations, see the complete menu or view available event spaces, visit TheDimeAllentown.com.
