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Creative Food and Wine Makes Nage a Coastal Highway Foodie Oasis


Four super-creative chefs and a staff of people who care deeply about good food, wine and service treat diners to peak-experience meals without the hoity-toitiness that would come from restaurants that take themselves too seriously. It helps that the staff is so tightly knit—they even socialize together on days off, says seven-year general manager Mark Harrison. Some regulars go just for the warm vegetable salad (which changes with the season), as well as onion soup made from painstakingly reduced beef and veal stock, the Nage burger of ground prime rib topped with slow-cooked onions and Gouda, and the savory tomato-based stew known as Seafood a la Nage. Heading into its 10th summer, Nage is a place where even the most jaded foodie can find true joy. 19730 Coastal Hwy., Rehoboth Beach, 226-2037, nagerestaurant.com

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