Cool Springs Fish Bar & Restaurant is Seafood Done Right

Dennis Forbes’ innovative yet approachable cuisine is a boon for seafood lovers, with something for the meat-and-potatoes set as well.

Cool Springs Fish Bar & Restaurant
“It came to me one night in a dream,” says owner Dennis Forbes—sliced ahi tuna, pounded paper thin, then served over a raw oyster drizzled with olive oil and topped with a wasabi sauce. It’s the kind of food that has made Cool Springs one of the state’s best restaurants since it opened on the eve of the new millennium—literally. Having spent the previous 12 years at the white-glove Plaza 9 in Dover, Forbes wanted to make a place where anyone—young or old, black-tied or blue-jeaned—would feel comfortable, and he did, which remains one of the main reasons for Cool Springs’ overwhelming popularity. The other is food. In addition to the aforementioned Oyster Sashimi, there are always seven kinds of fresh fish prepared in a variety of traditional and innovative ways, as well as prime rib done in old-school style. “It’s odd for a seafood restaurant,” Forbes says, “but it sells and sells and sells.” 2463 S. State St., Dover, 698-1955, coolspringsfishbar.com

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