Kol Steakhouse in Carbondale highlights locally sourced meats and vegetables.
The establishment opened in May 2018 inside Hotel Anthracite, and patrons of the American steakhouse can choose from the diverse daily specials as they dine indoors or outdoors.
Chef’s Table recently chatted with Justin Genzlinger, CEO of Settlers Hospitality, about the eatery at 25 S. Main St.
Q: What is the history of the restaurant?
A: Kol Steakhouse was launched with the grand reopening of Hotel Anthracite, and the property underwent a multi-million dollar refurbishment and rebranding with a change in ownership that included a re-imagining of the restaurant. The concept of Kol Steakhouse is to take favorite elements of the traditional steakhouse experience and update it for the 21st century. That means classic dishes prepared with a creative twist or paired with unexpected sides. The name itself is an homage to Carbondale’s heritage. Hotel Anthracite pays tribute to the city’s coal-mining past. So, the name Kol, the phonetic spelling of “coal,” was chosen.
Q: What kind of food do you serve, and what is available for people with special diets?
A: Guests can expect locally sourced aged beef in a variety of cuts, including 32-day dry-aged New York Strip, Creekstone Farms Filet Mignon and 20-ounce Ribeye Steak. Steak entrees are paired with a choice of sauce, such as lemon shallot butter or brandy peppercorn cream. Options beyond beef range from Atlantic Salmon and Half Roasted Chicken to Pasta Bolognese and Crab Cakes. Vegetarians may enjoy a Cilantro Black Bean Burger or Cauliflower Steak topped with Parmesan and herb butter.
Q: What are your most-ordered menu items and why?
A: For our signature steak and chops, the 20-ounce Ribeye is tops. Guests also love Kol Krispy Wings made with a choice of Buffalo, General Tso’s Sauce, sweet-and-sour sauce or garlic Parmesan. The Crispy Chicken Sandwich is very popular, too. It’s topped with tangy cucumbers, sweet-and-sour slaw and sriracha aioli.
Q: How did your menu come to be?
A: We wanted to embrace everything people love about the iconic American steakhouse experience but also give it a refresh for a new generation. The menu was thoughtfully crafted to spotlight locally sourced aged beef and fresh seasonal vegetables. We wanted to put forth an extensive menu with offerings at every price point.
A: Casually sophisticated. Elegant fixtures such as crystal chandeliers blend with the hominess of a large stone hearth. The décor is upscale with furnishings that offer comfort and style.
Q: What type of seating do you offer?
A: Kol offers indoor and outdoor dining. The dining room features tables as well as banquette seating. Guests may also sit at a spacious bar area that boasts a marble top, tin ceiling and beautiful bar back. An outdoor courtyard provides seasonal outdoor dining. Patio tables surround a trickling fountain, and beautiful blooms decorate the space.
Q: What kinds of promotions do you offer?
A: Specials are featured each day. Wednesday is Unlimited Pasta and Salad. On Thursday, it’s $10 Cheesesteak and Bud Light. Every Friday is Prime Rib Night. Couples can enjoy a date night dinner for two on Saturdays that includes an appetizer, choice of entrée and dessert for $40 each. Street Food Sundays highlight popular bites reminiscent of food truck cuisine.
Q: Do you offer catering, event space, etc.?
A: Yes. A private dining room offers an intimate space for up to 30 guests. Gravity Hall is available for weddings, banquets, special events and parties. The elegant ballroom space can accommodate up to 500 people, making it the largest event space in the area.
Q: Are you offering delivery, takeout or curbside pickup?
A: All of the menu items are available for takeout during restaurant hours.
Q: Where do you see the restaurant headed in the future?
A: We would like to position ourselves as the go-to steakhouse for the greater Carbondale area and a hub for community gatherings. It’s our goal to continue to spur on the local economy as we draw more and more people to Carbondale for dining, special events and entertainment.
Laura Rysz is the features copy editor and calendar editor at The Times-Tribune and runs the Talk of the Times column, which focuses on local fundraisers and other events. She also writes Chef’s Table that profiles restaurants around the region. Additionally, Laura curates events online on AccessNEPA.com. Laura is involved in the special Mother’s Day edition and curates occasional features Marry Memories and Times Travelers. She is a graduate of Haddonfield Memorial High School, New Jersey, and earned an English professional writing degree with a minor in mass communications from King’s College, Wilkes-Barre. She also earned a certificate in Social Media Marketing from Rutgers Business School. Contact: email@example.com; 570-348-9100 x5228.