BETHLEHEM, Pa. — Bethlehem Barrel and Drafthouse, a new restaurant in the Outlets at Wind Creek casino in Bethlehem, opened for a preview Tuesday to show off the new addition.
The restaurant, helmed by executive chef Dave Blackburn, offers upscale American fare, applying culinary techniques associated with fine dining to more familiar dishes.
It opens Wednesday.
Blackburn, born in Ohio, has spent more than 15 years in the restaurant industry, mostly working at private country clubs. He is also a member of the U.S. national team competing in the Culinary Olympics, a contest hosted every four years in Germany.
Bethlehem Barrel and Drafthouse is meant to be less formal than Wind Creek’s fine dining offerings, but more upscale than options like the Market.
“It's not that occasion restaurant where we're priced to where you only come on your anniversary,” said Blackburn. “You can take those techniques from a fine dining standpoint and apply them to relatable cuisine, and that's my approach here.
That looks like hand-cut and -breaded mozzarella sticks served with a marinara sauce that takes six hours to simmer, for example, or homemade pierogi made with onions which have spent hours caramelizing. Sauces are all made from scratch; Blackburn cuts his own fish and meat every day.
“What’s the difference between beef bourguignon and pot roast? A fancy name, right? So why not serve the best beef bourguignon in the area, but call it pot roast? That's that relatable food people want to eat,” Blackburn said.
Bethlehem Barrel and Drafthouse also boasts a full bar focused on regional craft beer, whisky and cocktails.
Wind Creek and its partner Aramark Sports and Entertainment, a company that runs eateries for entertainment venues, have been working toward the new restaurant for about a year. The first-floor space Bethlehem Barrel and Drafthouse occupies used to be a front desk area for the casino’s hotel.
“What it looks like today is a complete transformation. From the ground to the ceiling, everything is brand new,” said John Gilbert, director of restaurant hospitality at Aramark Sports and Entertainment. “It’s building a restaurant from scratch.”
Blackburn is already imagining potential future menu additions, like seasonal braised rib pierogi or a duck confit po’ boy. Beyond the menu, Blackburn plans to host guest chef nights and other events to highlight the Lehigh Valley’s culinary scene.
Bethlehem Barrel and Drafthouse will be open Monday through Thursday from 4 p.m. to 10 p.m.; Friday and Saturday from 11 a.m. to midnight; and Sunday from 10 a.m. to 9 p.m.
The restaurant will serve lunch during the morning and afternoon on Friday, and serve brunch during that time on Saturday and Sunday.
