Rock on

The Rock
559 East Broad Street, Bethlehem
(610) 625-3541

I'd been watching this corner establishment on East Broad Street in Bethlehem for about a year wondering if it were on its way out or on its way in. After reading a brief article in Kurt Blumenau's retail watch, I learned it was gearing up for a grand opening in late Fall 2006. I've since visited The Rock for lunch and had an excellent experience.

The Rock has seating for about 25 people inside its tidy, new interior. The Rock bills itself as "international cuisine," with a definite lean toward Caribbean, Mexican and Cuban genres.

For my lunch, I opted for the most unusual item on the menu: octopus salad. Served only Jueves y Viernes (Thursday and Friday), I figured it had to be special and fresh. I ordered the small version for $7.15. The menu wasn't lying when it said octopus -- the salad was chock full of tentacles amid a vinegar and oil base. Chopped lettuce and peppers rounded out the dish. Four tender, fried plantains flanked the edges of the salad plate, offering a tasty diversion. The verdict: delicious. The octopus was tender and light. (I later learned from the chef that he poaches the octopus for about an hour and a half.) The dressing was just heavy enough to bind the ingredients without overpowering the subtle octopus. I rounded the meal out with outstanding black beans that were studded with chunks of green olive, which provided tang and depth to the dish. To munch on while I waited for the salad, they served broad Chinese-style fried chow mein noodles with salsa -- an odd combination.

Kurt's article indicates that The Rock is known for its Cuban sandwiches. Considering the recent closure of Churros Cafe in Allentown, The Rock could be the only restaurant where you can get an authentic Cuban sandwich. That alone is worth supporting. Other more exotic menu items include garlic shrimp with fried plantains and chopped salad ($8.49), whole fried red snapper on Creole sauce with rice or mashed plantains ($13.95) and Spanish steak with onions, rice, beans and chopped salad ($7.50).

As noted, the chef made a point to visit my table and talk with me. He indicated that he's looking to open for dinner on Thursdays and Fridays in early 2007. He shared a menu draft that features roasted swordfish with coriander scallion pesto, Spanish pork medallions and grilled ahi tuna in tomato beurre blanc. I'd have to say the options look adventerous and creative, though there's not a strong theme tying them together.

Service was friendly and helpful. I'll be back to try the Cuban sandwich.