Rehoboth Foodie

Bluecoast's predecessor, RedFin, was one of Matt Haley's first restaurant ventures at the beach. My many visits to both "incarnations" suggest that Bluecoast continues to build on RedFin's reputation earned over the years. Y'know, in an effort to provide you with honest and objective information, I really do try to find things to criticize. I hate "fluff" reviews like you see in the shiny magazines (that understandably rely on restaurant advertising for survival). But the simple fact is that we do have some consistently good eateries here, and Bluecoast happens to be one of them.

Bluecoast capitalizes on its location with massive picture windows looking out onto Salt Pond, making for great sunset views. The restaurant is understated in typical Matt Haley style, with lots of "white space" on the walls. A "value-added" is the little fish-market/waiting area, where you can while-away the often long in-season waits over a cocktail, a glass of wine and an appetizer.

Well, enough chit-chat. Trust your Foodie and start with the Calamari. I didn't even like the stuff until I first had it at RedFin/Bluecoast. It's crispy, salty and works well with the red sauce and lemon. I've also had the Crab Salad Sliders (on those plumply decadent potato mini-rolls) and the Steamed Shrimp Dumplings (you even get chopsticks). Both are delicious and consistent every time. Accompanying diners have also enjoyed the shrimp cocktail (cold and fresh) and the Mussels in white wine and garlic butter. There are other appetizers and I am sure we would all welcome any comments you may have about them. I believe that the Arugula Salad (toasted almonds, parmesan and a very good lemon honey dressing) is the star of the salad show, though all five leafy offerings have been happily devoured in my presence.

On to the entrees. My favorite dining companion loves the Pan Roasted Scallops, nestled into cheddar grits with chorizo. The delicate little shellfish are perfectly cooked every time (undercook them and they are mushy--and possibly dangerous. Overcook them and it's like eating a rubber band w/ a side of grits). I also like the simple Fish and Chips. The flaky, white cod is encased in a crispy beer batter and presented no-nonsense style with tartar sauce and lemons. Keep in mind that they have a fish market right there inside the restaurant, so do try the Seafood Stew loaded with whatever fish and shellfish they happen to have on ice. Another little shellfish surprise is the Roasted Shrimp with a pea/lemon risotto and some shaved pecorino (a risotto variation on Lupo de Mare's Shrimp 'n' Grits). There are other dishes on the entree menu, and this is your chance to let us know what you think by posting your experiences below.

Don't forget the sides. The ones that stand out (or at least stand out to me and my hungry yet loyal minions) include the Mashed Potatoes (with bacon (!), chives and sour cream), the Lobster Creamed Spinach, and the Salt 'n' Vinegar Tater Tots. (Yup, Tater Tots. Don't frown. Just order them. I think you'll be surprised.)

Bluecoast is just north of Bethany Beach between Rt. 1 and Salt Pond. They have lots of parking, and waits can be long in the summer. How sad: You'll be forced to watch the sun set over Salt Pond while maybe sipping some wine in the Fish Market or plopping into an Adirondack chair on the front porch and nibbling on an appetizer. Be sure to call, as their off-season hours vary. Click here to see the menu at Bluecoast. (302-539-7111) (L. (in season), D.) Price range: Expensive -.