Combining a Little Character, Fresh Ingredients and a Love for the Area
When Patsy Rankin decided to open a restaurant at the beach, she was determined to avoid strip mall sites. “That’s not my thing,” says Rankin, who began visiting Bethany Beach in 1970. “I wanted a little character.” Her search led her to a restaurant in a 100-year-old house on Campbell Place brimming with history—and problems. The restaurant, not the building, was for sale, and everything from the equipment to the linens was a “nightmare,” she recalls. However, the allure of the porch was irresistible, and the property’s charm was undeniable despite needed repairs. Rankin was a patient woman. After the tenant left and the landlord made improvements, she signed a lease. Nearly 25 years later, Patsy’s Restaurant is a fine-dining icon that has hosted countless vacationers, locals, and families celebrating significant milestones. It’s a family affair in more ways than one. From the start, Rankin’s daughter, Robin, has been by her side, first in the dining room and now in the kitchen. The longevity of the women-owned business is a testament to their shared passion for fresh ingredients, intriguing flavor combinations, and a love for the area. “Patsy’s is the best,” maintains Marie Kilian, who visits with her husband, Roger. “We love the intimate bar. We always make new friends, and the food is excellent.”
The Apple Doesn’t Fall Far from the Tree
Rankin’s fondness for good food started at a young age. “My mother cooked for six children and two adults,” she recalls. Rankin helped her mom in the kitchen but wasn’t content to have a culinary career—not yet anyway. In the 1970s, she was the first woman to work on a Potomac River tugboat. She’s also been a graphic artist, a secretary and a teacher. Then, she turned her love of baking into a business, which led to a job at a health food store. Rankin took a break from baking to open a kite store at the beach, which she ran for 17 years. But at age 46, she sold the store and enrolled at L’ Académie de Cuisine in Gaithersburg, Maryland, from which she graduated with honors in 1998. Private chef gigs followed. When Patsy’s opened in July 2000, Robin helped manage the restaurant and handle the bar. In 2005, she also graduated from L’ Académie. For her externship, she worked under Eric Ziebold, former chef de cuisine at the French Laundry, at CityZen in Washington D.C. “She has 10 times the talent I have,” her mother says proudly. “She’s incredible.”
“Women can have a soothing influence in a commercial kitchen, and they can look beyond their tasks to see the big picture.”
Benefits of a Female Perspective
Today, Robin is the head chef and manages the kitchen. “I’ve stepped down to care for her children,” her mother explains. I keep involved and make most of the special desserts. “I run the office, order supplies and equipment and manage all repairs. We work together on hiring, menu planning, and running the business. We have been a team for all 25 years.” Initially, the menu focused on Key West-inspired dishes and Southern cuisine. (The Rankins frequently vacation in Key West.) Now it’s more about “creative coastal cuisine,” Rankin says. While you’ll likely find conch fritters, fried green tomatoes and flash-fried red snapper, you may also spot dishes influenced by Robin’s travels to Asia. On Sundays, they pay tribute to Patsy’s mother with a Southern fried chicken special. Count on fresh ingredients that often come from local vendors. Robin asserts that the restaurant benefits from a female perspective. “Women can have a soothing influence in a commercial kitchen, and they can look beyond their tasks to see the big picture,” she notes. That picture includes “Pie,” Robin’s artisan pizza shop in Bethany Beach. The Rankin women follow the same motto: “Stay true to your beliefs. Be honest, respect your employees and always strive to do better.”
