It’s almost time for the Second Season, the months when the crowds thin and, eventually, free parking is back. However, this summer was a food fest for those who came to the beach to eat, and here is a rundown of some of the standouts.
Abbott’s Grill
Longtime fans of chef Kevin Reading were thrilled when he opened Abbott’s Grill in Milton this year. The Paynter’s Mill restaurant, formerly Sydney’s Restaurant & Lounge, has been steadily packed for dinner and will add lunch service on Sept. 16th. For more information, check out our June 20th story.
Caribbean Saison
From-scratch tacos and empanadas are this food cart’s specialty. And when the owners pop up at the Nassau Valley Vineyards Farmers Market, be sure to pair the tasty tacos with the winery’s fruity sangria or a cold beer—and a set or two of live music. The market continues until mid-October.
Harbour at Canal Square
The subject of our July 18th cover, this downtown Lewes restaurant is always a good bet. Credit Lorraine Papp’s baking expertise- be sure to try the coconut cake. Gary Papp’s experience in the kitchen is unmatched. He’s assisted by Clay Nelson, who cut his teeth at Eden. And then there’s the view of the Lewes and Rehoboth Canal. All combined, you’re in for a memorable meal.
Upscale Crab & Seafood
Situated at the gas station overlooking Five Points, Upscale Crab & Seafood was featured in our seafood rolls story in the Aug. 29th issue. The toasted split hotdog bun is nicely buttered and filled with lobster meat. If you’re with a friend, one diner can order the platter, adding cole slaw, fries and two crabby hushpuppies. Then, split the sides.
Henlopen Pizza Kitchen
The new restaurant on Route 24—just off Route 1—has some of the best New York-style slices at the beach. But if you’re not into pizza, try the roast pork sandwich with provolone, which sports a roll that would make a Philly baker proud. Our July 4th story on the best pizzas will help you find more options.
Michy’s
Located in an unassuming Route 1 strip mall, Michy’s is marking its 10th anniversary. Richard Davis and Michel McFarland-Davis have created a cozy, unique restaurant where everybody knows your name, and locals are almost guaranteed to run into a friend. Richard’s cooking, meanwhile, is top-notch, and the specials are imaginative, especially if Toulouse, the melody-voiced bartender, is listing them with a dramatic flourish. Staples include horseradish-crusted salmon, rigatoni Bolognese, day boat sea scallops and Hawaiian-style poke.
The Back Porch Café
Our Aug. 15th cover story celebrated the 50th birthday of this Rehoboth Beach fine-dining destination. Year after year, the Rehoboth Avenue restaurant has delivered the goods. Don’t-miss signature dishes including pepper-cured tuna loin, cornmeal blini and crème fraiche; veal sweetbreads with a leek-and-potato latke; and rabbit Bolognese with spinach fettuccini. Note that it is a seasonal restaurant. Make reservations before it closes for winter.
Shorebreak Lodge
Bartender extraordinaire Ben Winiarczyk and his wife, Diane, are the new owners of this Rehoboth Beach restaurant, which has retained its vibe and menu style. People come to sip cocktails around the purple-hued bar and enjoy the surf-and-turf (day boat scallops and short rib). For other restaurants that have successfully changed hands, see our June 27th story.
Patsy’s
Profiled in our July 18th issue, this Bethany Beach landmark is 25 years old, and it’s been owned by Patsy Rankin from the start. However, now daughter Robin leads the kitchen crew. Crab cakes are in high demand, as is any dish with a Key West vibe, including whole snapper flown in from the Florida Keys. Patsy’s is also seasonal.
One Coastal
The intimate One Coastal, which also has outdoor seating, has been in the news lately, thanks to owner Matt Kern’s James Beard Foundation nomination. He was a finalist for the 2024 award in the mid-Atlantic category. But Kern has a solid reputation for serving exceptional food, and reservations can be hard to clinch. That should change in the off-season. For more information, see our May 23rd cover story.
