One of the things we like to do here at the Bethlehem Food Co-Op is honor and recognize people that strengthen our local food economy. Billy Gruenewald certainly fits this category. He recently opened his breakfast and lunch spot, dubbed the People’s Kitchen, and it’s rapidly becoming a favorite among local diners. Located at the corner of Linden and E. North Streets, The People’s Kitchen provides high-quality, affordable options outside of the downtown area and in a densely-populated neighborhood.

His eatery quickly became my go-to place for weekend breakfast. The People’s Kitchen is cozy and friendly, and the food is consistently top notch. They offer breakfast standards like eggs, bacon, potatoes, and pancakes, while also featuring specialty items on a rotating basis. I could ramble for pages on how good the food is, but you’ll just have to try it for yourself. However, I will say that the superior taste and eclectic selections make you feel like you should be paying much more. To me, the fact his place doesn’t charge much more really helps to make the patron feel as if Billy and his staff truly want everyone to enjoy something special, and not just those who can afford gourmet prices. In this way, the eatery truly is the “People’s Kitchen.”

Recently I was able to sit down with Billy and ask him a few questions about his operations. You can see his responses below. After reading, I suggest you try to check his food out soon because something tells me the wait times will skyrocket as Bethlehem’s best kept secret is already getting out!       

Owner of the People’s Kitchen answers the people’s questions:

Q.  When did you officially open?
A.   October 4^th 2014
 
Q.  What influenced you to open an eatery of this kind? 
A.   I hope to someday own several restaurants. I thought a small breakfast place was a good start to help me with future ventures.
 
Q.  Of all the places in the world, you chose Bethlehem to open shop. Why did you decide to run your business here?
A.   I was born and raised in Bethlehem. I am a third generation liberty grad and have always loved the area.

Q.  Do you work with any local providers?
A.   Just started buying bread from the "Soup Lady" and cheese from Valley Milkhouse. This week's quiche also uses truffle oil from Season's Taproom.
 
Q.  What is your customer’s favorite item on the menu?
A.   The customers tend to get our breakfast mac and cheese in the morning and the crab bread at lunch.
 
Q.  What is YOUR favorite item on the menu?
The Irish turkey sandwich with a side of cucumber salad.

Q.  What is one thing you’d like people to know about your business?
A.   The one thing I want people to know is that we are here to accommodate them in any way possible. If there is an item you prefer, we can get it. If you don't like your dish we can fix it.  We like to hear the opinions of the people.