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4 Ways to Survive St. Patrick's Day Shenanigans on the Coast

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Tossing back one too many green beers is always a possible scenario if you’re celebrating St. Patrick’s Day along the coast. If you’re already expecting to wake up bleary-eyed this weekend, here are some edible ways to press the reset button.

 

Egg’s Bloody Mary//Photo by Pam George

Cozy up to a Dublin coddle

This Saturday and Sunday, Egg in Rehoboth Beach is offering its take on this hearty dish, made with bacon, sausage, potato and Guinness stew. It’s served with cheddar Irish soda bread. A zesty Bloody Mary garnished with sriracha bacon candy is also sure to cure what ails you.


Stick with The Starboard

Diehard Dewey-ites wouldn’t miss this weekend’s Starboard opening for the world. Saturday-night partiers can return as early as 8:30 a.m. on Sunday for The Hangover Helper, a bowl lined with buttermilk biscuits and filled with scrambled eggs, your choice of a breakfast meat, hash browns and cheddar cheese—all topped with sausage gravy. 


Go old-school

Sometimes only the traditional will do. In Rehoboth proper, you have plenty of choices, including The Robin Hood Restaurant. Owned by the Tsoukalas family since 1968, this eatery is famous for its omelets: Customers can mix and match ingredients for a custom creation.

The home fries served with ketchup, huge omelets and glistening breakfast meats make the Crystal Restaurant on Rehoboth Avenue a morning-after favorite.

Sunrise Restaurant has ruled Dewey’s breakfast scene for more than 30 years. Credit the Sunrise omelet, made with feta cheese, tomato, onion and green peppers. Pancakes are also a treat at this morning hotspot, which is only open from 6 a.m. to 3 p.m. 


Breakfast with Bailey’s

No, we’re not advising a morning shot of Bailey’s Irish Cream. But this weekend The Station on Kings in Lewes is filling its Berliner donut with Bailey’s cream!

Or stop by Old World Breads, also in Lewes, on Saturday for a croissant stuffed with Bailey’s-infused cream that you can enjoy on Sunday.

Croissants with an Irish twist at Old World Breads//Photo by Pam George

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