The dining scene in Rehoboth Beach can be overwhelming, especially with over 200 dining options to choose from. But Blackwall Hitch, which celebrated its one-year anniversary on May 30, is trying to stand out from the crowd with its new exclusive house oyster, The Blackwall Beauty. Blackwall Hitch customers chose the name—inspired by the famous fictional horse Black Beauty and the wild horses of Assateague Island where the oyster is harvested.
Also new to Blackwall Hitch is executive chef Chip Miller, who has been living in Rehoboth Beach just two months. Originally from Montgomery County, Md., Miller eventually moved to North Carolina, which is when he said he really got into cooking. He then moved to Annapolis to be closer to his family and got a job at the Loews Annapolis Hotel.
Photos by Danielle Bouchat-Friedman
“I then found out about an opportunity at Blackwall Hitch as sous chef in Annapolis and spent almost a year there,” says Miller. He then got a job at Woodberry Kitchen in Baltimore, all the while staying with the Blackwall team waiting tables. He is now the executive chef at Blackwall Hitch in Rehoboth, and he loves living by the beach. “Rehoboth is very laid back and the people are friendly,” says Miller.
The restaurant just rolled out a new summer menu a couple weeks ago, which is very light, refreshing and very seasonal. “We do a new menu twice a year,” says Miller, which includes a chilled watermelon gazpacho, a raw bar, flatbreads and plenty of seafood.
Speaking of seafood, the Blackwall Beauty oysters are deep cut with intense brine and a smooth finish. They are served with cucumber-lemon and mango mignonettes (each in a pipette), as well as traditional accompaniments including horseradish, Tabasco and cocktail sauce. Virginia-based War Shore Oysters, a family-owned operation dedicated to ethical shellfish farming, provide daily delivery of these oysters only to Blackwall Hitch locations.
52 Rehoboth Ave., Rehoboth Beach