Not into steak? No biggie.
No steakhouse gets by on just beef (though if you order it, know that Sands Bethlehem happens to source from one of New York’s most reputable meat suppliers, Pat LaFrieda). Chop House offers a variety of dishes for the meat averse, and Victor isn’t even a steak man (really). “I like seafood a lot and I love game," he says. "We do a duck dish that is a little spin-off on scrapple, which is kind of a Pennsylvania Dutch-type dish, where we take some local cornmeal and add duck confit to it. We chill it, slice it down, and serve it with a blackberry sauce and seared duck breast. That’s more my speed."
But if you do go steak...
Go simple. “A good steak is seasoned well, cooked well," says Carmen. "You obviously buy the best, but why try to mess with it?”