Copperhead Grille

Copperhead Grille

Some would say cousins Michael P. and Michael L. Dontas (nicknamed Senior and Junior respectively) were destined to be in the restaurant biz. They grew up working alongside their fathers in family-run restaurants, learning every job in the restaurant. From their fathers—who ran the Parkland Restaurant, and Tastee Donuts before that—they learned a strong work ethic and the meaning of a dollar. “My Dad and Uncle taught us to be so precise in everything we do,” Senior says.

So in 2002, Senior and Junior followed in their fathers’ footsteps and opened Copperhead Grille in Upper Saucon Township.

For the first two years Copperhead was open, Junior and Senior had a grand total of seven days off. “For 15 years, we pretty much didn’t leave,” Senior says. But they weren’t alone. Senior says his Dad and his Uncle were right there alongside them.

“They’re the coaches always pushing you—in a good way. They’re always trying to make us the best we can be,” Senior says.

After more than a decade, and with a second location added in Hanover Township in 2007, Copperhead Grille has become a go-to restaurant/bar with a menu featuring steaks, sizzling fajitas, burgers, salads, and plenty of wings.

Senior says it offers something for everyone—no matter what you’re in the mood for. “‘Do I want Italian? Mexican? Steak?’ It’s all here under one roof with a fun atmosphere,” he says.


The Sizzlin’ Fajitas have been on the menu since day one, and they’re not going anywhere. Options include New York Strip, Chicken, Veggie, Blackened Shrimp, Sirloin, or a Combo (Sirloin and Chicken) — served with your choice of flour or gluten-free corn tortillas. Copperhead grills its proteins in the famous Copper Spice—a mix of 14 signature spices that give its menu items a unique flavor. Love it? You can buy it to take home. In November 2018, Copperhead started selling Copper Spice ($4) and its homemade Chimmi (parsley, garlic, sun-dried tomato, citrus-infused flavor enhancer—$5).


Copperhead Grille is known for its wings. “We start with the best, fresh, all-natural chicken wings we can buy—no hormones, no antibiotics,” Senior says. The wings are fried to order so they arrive at the table juicy, crispy, and very flavorful, he adds. Choose from one of 10 wing sauces, and if you like heat—try the Venom. It’s Copperhead’s own recipe that involves roasting fresh jalapenos and habaneros, onion, garlic, tomatoes, and cilantro; pureeing the blend and mixing it all with hot sauce. Or try the Chimmi Venom that comes with Copperhead’s fresh chimichurri on top.


When you order wings, Senior recommends asking for the sauce on the side so your wings are extra crispy. And stop by for 59 cent Wing Wednesdays (4pm until closing time, restrictions may apply).


With 32 TVs inside and 32 draft beers, Copperhead Grille makes for a great spot to catch your favorite game.


Don’t feel like cooking on Father’s Day? Copperhead accommodates private parties and offers catering. Need a Father’s Day gift idea? Pick up a Combo Pack of Copper Spice and Chimmi ($9) and a Copperhead Grille gift card for a Father’s Day gift Dad will love.

5737 Route 378 Bethlehem (Center Valley)

1731 Airport Road, Allentown


Work is underway on a new outdoor patio area at the Upper Saucon Township location. The new outdoor area will offer a full-service bar, fire pits and 12 TVs. Portions of the patio will be covered and the project will add an additional 80 seats to the 200-seat restaurant. “It’ll feel like a mini vacation,” Senior says, of the space, which should debut this summer.

Edamame Hummus


  • 3 cups edamame, steamed
  • 4 Tablespoons fresh garlic
  • 1 cup water
  • 1 cup fresh cilantro
  • ½ cup fresh lemon juice
  • 1 cup tahini
  • ½ cup soybean salad oil
  • 2 teaspoons Kosher salt
  • 2 teaspoons cumin


In a food processor, add steaming hot edamame and water. Pulse until smooth. Add remaining ingredients except for oil and pulse on high until smooth. Slowly add oil until a light, fluffy mixture is achieved. Yields 1 quart.

Green Goddess Dressing


  • 1 quart mayonnaise
  • 1 quart sour cream
  • 1 cup scallions
  • 1 cup fresh dill, chopped
  • ¼ cup white vinegar
  • 3 Tablespoons dry ranch mix
  • 1 teaspoon salt
  • ½ teaspoon black pepper


Add all ingredients to food processor and puree until scallions and dill are completely pureed. Yields approximately 1/2 Gallon

Black Bean Quinoa Falafel


  • 1 cup quinoa, cooked and cooled
  • 2 cups refried black beans, liquid removed
  • ¼ cup pumpkin seeds
  • ¼ cup roasted garlic
  • ½ teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon coriander
  • 2 Tablespoons tomato paste
  • 1 chipotle pepper in adobo


Preheat convection oven to 350 degrees. Add black beans and pumpkin seeds to a sheet pan and cook for 10 minutes to dry them. Remove and add all ingredients to a food processor and blend thoroughly until a textured dough forms (you’re not looking for a puree). Chill in fridge for two hours. Form into 1- to 1.5-ounce balls. Place back in convection oven at 350 degrees for 15 minutes.

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