Owner Jerry Richard recently converted his Steakhouse 26 to an affordable family dining spot instead of specializing in steaks. Don’t get the wrong message. The New York strip and ribeye are still on the menu. They’re still prepared with the greatest of care. And the filet is still a bargain at $24.95. But Richard has brought a traditional Thai chef on board to diversify the menu. Chef Inton’s pad Thai, spring rolls and potstickers are as authentic as they come. Richard, who formerly owned The Big Easy in Bethany Beach, has also added New Orleans-inspired dishes, such as a daily gumbo. Crawfish are replaced by scallops and shrimp in the seafood étouffée, and the New Orleans Alfredo features smoked pork shoulder, shrimp, scallops and crab meat.