{"id":17798,"date":"2026-08-29T20:15:07","date_gmt":"2026-08-29T20:15:07","guid":{"rendered":"https:\/\/www.diningandcooking.com\/restaurants\/17798\/"},"modified":"2026-08-29T20:15:07","modified_gmt":"2026-08-29T20:15:07","slug":"retail-watch-restaurant-to-celebrate-20-years-as-owner-hopes-to-pass-it-to-son-in-the-lehigh-valley","status":"publish","type":"post","link":"https:\/\/www.diningandcooking.com\/restaurants\/17798\/","title":{"rendered":"Retail Watch: Restaurant to celebrate 20 years as owner hopes to pass it to son in the Lehigh Valley"},"content":{"rendered":"

A family restaurant will soon celebrate 20 years of operation in the Lehigh Valley, with its eye already on the future for who the next owner will be.<\/p>\n

Samuel Owens Restaurant & Bar, 128 Chestnut St. in Coplay, will hold an anniversary ribbon cutting at 4:15 p.m. Oct. 1, the Greater Lehigh Valley Chamber of Commerce announced on its website.<\/p>\n

The Samuel Owens website lists dishes such as eggs, bacon, pancakes, waffles, sandwiches, chicken fingers, pierogi, quesadillas, wings, burgers, tacos, salads, pasta and chicken Parmesan.<\/p>\n

The restaurant Yesterday\u2019s operated for 18 years at the property before it closed in 2003. Victoria\u2019s Inn opened there in 2004 and closed in 2006, when former Wert\u2019s Cafe chef Bill Loy took over and opened Samuel Owens.<\/p>\n

\u201cMy mom was a really good cook, so just growing up, I always wanted to get into it,\u201d said Bill, the co-owner alongside his wife Michele.<\/p>\n

Samuel Owens faced its share of challenges over the years, Bill said, including the nearly 2.5-year closure of the nearby Coplay-Northampton Bridge, the months-long closure of the intersection at Chestnut and Second streets, and the COVID-19 pandemic.<\/p>\n

\u201cThere was a lot of ups and downs, but we did well during all three of them so I can\u2019t complain,\u201d he said.<\/p>\n

When asked about what he has enjoyed or his favorite parts from over the last 20 years, Bill said, \u201cThe people. Meeting a lot of people. Our shirts on the back say, \u2018Where customers become family,\u2019 and that\u2019s what it\u2019s been all about. \u2026 Our main stream of customers either have my phone [or] my son\u2019s phone number.\u201d<\/p>\n

It is Bill\u2019s son Will to whom he is looking to eventually pass the restaurant.<\/p>\n

\u201cI\u2019m hopefully getting ready to retire,\u201d Bill said. \u201cI\u2019m hoping to. I\u2019m 60, couple of little health issues \u2014 nothing major, just a little diabetes that I have under control. But still, I just want to enjoy my life.\u201d<\/p>\n

Will, a kitchen manager and chef at Samuel Owens, looks forward to learning more and increasing the staff before he takes over, but that wasn\u2019t always his path.<\/p>\n

He studied biology and worked in some labs before beginning as a part-time employee to help his father due to the loss of restaurant staff with the pandemic, \u201cand then I just kind of fell in love with making people happy with food, and I liked the instant gratification of people walking by or sticking their heads in the back and just saying, \u2018Hey thanks for dinner tonight. It was really good.\u2019 \u201c<\/p>\n

Will appreciated how restaurant work was more social than a lab, and allowed him to become more in tune with the community.<\/p>\n

\u201cI\u2019m normally in the kitchen but every once in a while, I get to make my guest appearance bussing or being out in the front of the house, and I get to talk to people and \u2026 put a face to a name or a face to a dish that I always make. I have certain customers that come in and they order the same thing every day and I see their name on the check. Because the waitress knows them by name, but I wouldn\u2019t know what they look like until I get out there and I actually get to see them and meet them. But it\u2019s definitely different from the biology world, but for the better, I think.\u201d<\/p>\n

The restaurant operates 11 a.m. to 9 p.m. Tuesday through Friday and 8 a.m. to 9 p.m. Saturday and Sunday. Breakfast is served on weekends.<\/p>\n

\"Samuel<\/p>\n

Samuel Owens Restaurant & Bar owner Bill Loy and his son and future owner Will Loy stand in a the bar area Friday, Aug. 21, 2026, at the restaurant in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"An<\/p>\n

An inside look at Samuel Owens Restaurant & Bar on Friday, Aug. 21, 2026, in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"An<\/p>\n

An inside look at Samuel Owens Restaurant & Bar on Friday, Aug. 21, 2026, in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"Lobster<\/p>\n

Lobster risotto is a special menu item Friday, Aug. 21, 2026, at Samuel Owens Restaurant & Bar in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"Lobster<\/p>\n

Lobster risotto is a special menu item Friday, Aug. 21, 2026, at Samuel Owens Restaurant & Bar in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"An<\/p>\n

An inside look at Samuel Owens Restaurant & Bar on Friday, Aug. 21, 2026, in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"An<\/p>\n

An inside look at Samuel Owens Restaurant & Bar on Friday, Aug. 21, 2026, in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"A<\/p>\n

A Cobb salad with grilled chicken is a menu item Friday, Aug. 21, 2026, at Samuel Owens Restaurant & Bar in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

\"A<\/p>\n

A Cobb salad with grilled chicken is a menu item Friday, Aug. 21, 2026, at Samuel Owens Restaurant & Bar in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

Show Caption<\/p>\n

1 of 9<\/p>\n

Samuel Owens Restaurant & Bar owner Bill Loy and his son and future owner Will Loy stand in a the bar area Friday, Aug. 21, 2026, at the restaurant in Coplay. Samuel Owens is celebrating its 20th anniversary this year. (April Gamiz\/The Morning Call)\n<\/p>\n

Expand
\nLehigh Valley retail and restaurant news in brief<\/p>\n

Iron Mule: The restaurant and bar plans to reopen in November after a fire forced it to close at 831 S. Delaware Drive in Williams Township.<\/p>\n

Mystery Box Games: The board game cafe announced it would hold its final day Sunday at 1458 Northampton St. in Easton.<\/p>\n

Truffle Bar: The chocolate shop reopened Wednesday after closing for renovations at 5831 W. Tilghman St. in Upper Macungie Township.<\/p>\n

Valentino\u2019s: The Italian restaurant and pizzeria announced its closure Tuesday at 15492 Kutztown Road in Maxatawny Township, Berks County.<\/p>\n

In other news<\/p>\n

The free Belleville Street Faire will return 10 a.m. to 4 p.m. Sept. 6 at SteelStacks in Bethlehem, a Belleville Market news release announced.<\/p>\n

\u201cInspired by the energy and discovery of European street markets, the Belleville Street Faire transforms the grounds beneath the iconic SteelStacks into a curated marketplace where guests can spend the day discovering handmade goods, vintage finds, art, home d\u00e9cor, apparel, jewelry, specialty foods and more,\u201d the news release said.<\/p>\n

The Taste of Bacon Fest preview event will occur 6-8 p.m. Sept. 26 in the Acopian Room at the State Theatre at 453 Northampton St. in Easton, a Greater Easton Development Partnership news release announced.<\/p>\n

\u201cThe evening will give bacon lovers an exclusive first taste of what\u2019s sizzling for PA Bacon Fest 2026, with preview bites, drinks, giveaways and live music from The After Hours,\u201d the news release said. \u201cWhether you\u2019re a longtime PA Bacon Fest fan or simply consider bacon one of life\u2019s major food groups, everyone is invited to come get a preview of the festival before the main event.\u201d<\/p>\n

Tickets are $35 for general admission and $60 for VIP admission. The PA Bacon Fest will return for its 15th anniversary Nov. 7-8 in downtown Easton.<\/p>\n

Retail Watch is a weekly column covering retail and restaurant news in the Lehigh Valley. Have a question, tip, or want to see something in the area? Contact retail reporter Graysen Golter at retailwatch@mcall.com. Sign up for our weekly Retail Watch newsletter at mcall.com\/retailwatchsignup.<\/p>\n","protected":false},"excerpt":{"rendered":"

A family restaurant will soon celebrate 20 years of operation in the Lehigh Valley, with its eye already on the future for who the next owner will be. Samuel Owens Restaurant & Bar, 128 Chestnut St. in Coplay, will hold an anniversary ribbon cutting at 4:15 p.m. Oct. 1, the Greater Lehigh Valley Chamber of<\/p>\n","protected":false},"author":2,"featured_media":17799,"comment_status":"","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[2],"tags":[399,11,7,8,1753,7032],"class_list":["post-17798","post","type-post","status-publish","format-standard","has-post-thumbnail","category-restaurants","tag-business","tag-local-news","tag-restaurant","tag-restaurants","tag-retail","tag-top-stories-tmc"],"share_on_mastodon":{"url":"https:\/\/vive.im\/@dnc\/117180633209394509","error":""},"_links":{"self":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/17798","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/comments?post=17798"}],"version-history":[{"count":0,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/posts\/17798\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media\/17799"}],"wp:attachment":[{"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/media?parent=17798"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/categories?post=17798"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.diningandcooking.com\/restaurants\/wp-json\/wp\/v2\/tags?post=17798"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}