4 Brand-New Beach Restaurants to Try

The tide along the Culinary Coast keeps turning.


In the past few weeks, four restaurants have opened to serve mid-summer tourists and hungry locals. Keep in mind that it’s no easy feat to open during the busy season, particularly with a shortage of restaurant help. Practice patience if the eateries need to find their footing.


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Tasting Room & Kitchen

Dogfish Head Craft Brewery in Milton now offers an expanded menu with pizzas, calzones, burritos, pastas, salads and desserts.

Items from Paul Bunyon Lunchbox, which previously sat on the site, have carried over. Picture grilled cheese with 60 Minute IPA pub cheese, the Midas Touch-marinated pulled pork sandwich, bratwursts topped with 90 Minute IPA sauerkraut, the Namaste curried chicken salad wrap and the Palo Santo Marron meat-lovers chili.

It’s open daily from 11 a.m. to 7 p.m.

6 Cannery Village Center, Milton • 684-1000


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Harvest Tide Steakhouse

Despite the restaurant’s name, I had some excellent non-steak dishes here, including bouillabaisse, lobster tail and meatballs made with dry-aged beef with a sun-dried tomato relish. Items also include vegan Moroccan tagine and coriander Cornish hen.

If you want the beef, you can find it, from filet mignon to an aged tomahawk ribeye.

410 E. Savannah Rd., Lewes • 644-2600


El Jefe Gordo

Those who lamented the loss of Papa Grande’s Coastal Taqueria in Rehoboth will appreciate this new restaurant, which takes a creative approach to Mexican cuisine. It also fills the physical void left when Beachside, which had a hip décor but an inconsistent kitchen, closed after a brief run.

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El Jefe Gordo is part of the Fins Hospitality Group.

251 Rehoboth Ave., Rehoboth Beach 212-5631


Cuvée Ray Wine Bar & Restaurant

This eagerly anticipated restaurant in the old Pig + Fish site opens today, July 12.

I attended the friends-and-family event and was impressed by the work that went into renovating the space, which is now open and contemporary.

There are 1,300 wines—some 170 different selections—many of which are attractively mounted on the wall. The bulk of the wines are in a private banquet/wine room that seats 12.

Chef Joe Churchman, formerly of Bramble & Brine, is in the kitchen so expect some innovative dishes.

I loved the poached halibut with farro and chanterelle mushrooms and citrus broth. Let General Manager Chris Racine help guide you to just the right wine. He’s a sommelier. Sydney Arzt, who once had a restaurant in the same space, is booking live entertainment.

236 Rehoboth Ave., Rehoboth Beach • 567-2942