Stein’s Restaurant at Marilake Winery offers American cuisine with no rules.
Owner and chef Bruce Stein served as the original chef for the establishment, 209 Main St., Childs, Carbondale Twp., which opened in 2017. In March, Stein took over ownership from the original winemakers.
Stein earned a degree in culinary arts from Keystone College and then honed his skills learning from great chefs who cooked all over the world. His menu not only encompasses his past experiences working in the food industry but he also considers himself a culinary artist — creating food that is both appealing to the palette and the eye.
Some of the items that you will find on the menu are burgers; Asian-style fusion dishes such as the Trio Appetizer, which is a spicy kani salad, spicy tuna and spicy salmon; Asian slaw and wonton crisp or Asian-style fried pizza, as well as some vegan and gluten-free options.
Chef’s Table chatted with Stein about his flavor-fused dishes.
Q: What type of food do you serve?
A: American “no rules” casual. Fresh steaks locally raised; pasture-raised, grass-fed beef burgers; rotating soups; occasional Asian-style fusion dishes; Southwest specials; vegan and gluten-free options, daily specials, wings, seafood and occasional French items.
Q: What’s your specialty?
A: Steaks, fusion recipes and custom catering. I suppose if I had to choose one item it would be the Asian Fries (made with sriracha and roasted garlic aioli, ginger sauce, toasted sesame seeds and scallions.)
Q: How did your menu come to be?
A: It is an evolution of my personal experiences from past restaurants and chefs I worked with. All of the items are altered in a sense that I apply my own unique, complex touch. Back in culinary school, I was know to make some funky flavor combinations. Sometimes, I would get in trouble or even made fun of. I often read “Culinary Artistry” and used or use it as a guide for designing new recipes. My favorite thing to cook is something I’ve never cooked before.
Q: What are your most popular dishes and drinks?
A: Sangria and our $10 10-ounce New York Strip steak and fresh-cut fries.
Q: What type of seating do you have?
A: One room and a long bar, high-tops and low-tops and outdoor patio seating (weather-permitting).
Q: What kinds of entertainment and specials do you offer?
A: Occasional live music and eclectic drink specials by our head mixologist, Anthony Smith.
Q: Do you offer catering, event space, etc.?
A:We offer in-house catering for small gatherings of 50 people and off-premises catering as well.
Q: Where do you see the restaurant headed in the future?
A:Hopefully, we will do a dinning room, bar and winery expansion, pop-up dinners and cooking classes.
Q: Do you offer delivery or curbside pick up?
A: Yes, both, curbside pick-up and delivery.
Stein’s Restaurant at Marilake Winery
Address: 209 Main St., Childs
Owner: Bruce Stein
Cuisine: New American
Normal Hours: Tuesdays through Saturdays, 5 to 10 p.m.
Current hours: Tuesdays through Saturdays, 11 a.m. to 2 p.m. and 5 to 8 p.m. Currently, the restaurant is offering curbside pick-up and delivery.
Online: Visit the restaurant’s Facebook page.
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. Additionally, Laura curates events online and copy edits print editions of the Life&Times and Weekend Times sections of the newspaper. 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. Contact: firstname.lastname@example.org; 570-348-9100 x5228; @laurarysz