Rehoboth Foodie

Well, here we go again. I slink into a restaurant, poised to criticize and pass judgment, and they end up doing pretty much everything right. But (and at great risk to my credibility), I cannot tell a lie: My most recent visit to 1776 Restaurant was last night, and everything was good.

Our party started with the Black Ravioli. Rehoboth Foodie regulars might have read my negative comments about a place south of here that offered a ravioli appetizer that was way (way!) too small for the price. Well, that was not the case at 1776. The four little ebony-hued pillows of pasta (like that?) were bursting with shredded lobster in a light sherry sauce and topped with diced crab, shrimp, basil and tomatoes. Our dining companion (we'll call her "Kas") ordered The 1776 Wedge. This is one of the most generous wedges I've seen around here, with all the required toppings (including a couple of cute little cucumber/cherry tomato carvings jauntily peering back at you from the plate). At a neighboring table, everyone was noshing on generously portioned Shrimp Cocktails (I have no problem gawking at other people's food).

My #1 dining companion started with the 1776 Crab and Lobster Bisque. It was tomato based, nicely spiced and loaded with shellfish. On previous visits, two in our party ordered the Baked Brie. It was buttery, the pastry was flaky and surrounded by a shimmering lake of Raspberry Champagne reduction. Both plates were spotless when the waiter finally pried 'em from their trembling paws. I really want to try the sauteed mussels and sausage. Have you? Please post a note below if you have.

Experienced restaurateurs Bob Mitchell and Tom Holmes snapped-up the place in the fall of 2007 just minutes before the auctioneer's gavel was to fall (I was there for the auction that never happened). They expanded, but preserved the colonial "look" and the steakhouse ambiance. I like their practice of bringing the uncooked steaks to the table so you can select the exact cut you wish. I chose the Delmonico. It's a biggie at 14 oz., and I like it seared on the outside, hot and pink (not red) on the inside, and not butterflied. Our waiter advised "medium," and it was perfect. These cuts of meat are not cheap, and they simply have to be cooked properly. Accompanying carnivores had the New York strip (12 oz., with not too much fat), the very polite and lean Filet Mignon, and "The Barrel" (a 10oz. "Eye of the Ribeye," cut from the center/outside of the rib portion ("entrecote" or rib-steak without the bone). It was flavorful and almost tender enough to be cut with a fork.

The "chef's starch" and vegetables included a choice between baked potato or rice accompanied by bright green and still-crispy green beans. I had the baker with all the fixins', of course. Young Kas did comment that the rice tasted "packaged" and was a little salty for her taste. Non-carnivore that she is, she had the Cedar Plank Salmon with the sweet/spicy maple sauce and pronounced it delicious. I like the fact that you can add little bits of goodies (like a crab cake, shrimp, creamed spinach, Bernaise sauce, to mention a few) to your entree for not all that much more money. The person who ordered the NY strip added the Pan Seared Scallops (perfectly cooked--not mushy, not rubbery). I added the onion rings (skinny and crispy--I hate big fat onion rings the size of Krispy Kremes!). Obviously, you can get good, well prepared stuff other than steak at 1776.

1776 Steakhouse is in the Midway Shopping Center, directly across from the Tanger Midway outlets, just to the right of the theaters. They have a busy happy hour at the bar with regular specials. Do call for reservations (302) 645-9355. (L., D., Bar) Price range: Expensive.