Wind Creek Bethlehem is expanding its culinary offerings with the grand opening of Bethlehem Barrel & Drafthouse, a new restaurant that will showcase regional specialties and elevated pub fare under the direction of accomplished Executive Chef Dave Blackburn.
Located in The Outlets at Wind Creek, the establishment will feature an extensive whiskey selection, rotating beers from local Pennsylvania breweries, and cocktails highlighting spirits with Pennsylvania heritage.
A news release teases to some of the menu items:
- Old Bethlehem Crab Cake Sandwich: Crab cake topped with green leaf, tomatoes, and OLD BAY® remoulade. Served on a brioche roll.
- Stack Burger: Beef patty topped with aged cheddar cheese, iceberg lettuce, tomato, red onion, house pickles, and bourbon tomato bacon jam. Served on a brioche roll.
- Churrasco: Certified Angus Beef® NY strip steak topped with chimichurri butter and paired with a watercress salad.
- Loaded Wedge: Baby iceberg, roasted tomato, red onion, pickled egg, and scrapple crisps paired with house ranch dressing.
- Marrow Duo: Long cut marrow bones filled with balsamic shallots, gremolata, and house marrow butter. Served with grilled country bread. Option to pair with a Rye Whisky Luge.
Blackburn brings impressive credentials to his new role. A Le Cordon Bleu graduate, he completed an apprenticeship under a Certified Master Chef at The Greenbrier in Sulphur Springs, West Virginia. His experience includes leading the kitchen at Hubbard’s Yellowstone Lodge, which earned the Orvis Lodge of the Year award twice during his tenure…