On the outer edge of the PPL Center, a coal-fired oven burns as the sole piece of cooking equipment inside a new restaurant. It churns out hot wings, breadsticks, bacon, grilled cheese sandwiches and other delicacies as patrons sip from 99 choices of craft beer and whiskey.
“It was challenging at first,” said Holly Ahart, Spectra Food Services & Hospitality chef at the PPL Center, Allentown, Pa. She had to be creative and flexible in developing the menu for the new res...


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