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: So far, my visits to 1776 Restaurant have been largely successful. But I do have a few suggestions later in the article.

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.

I understand that the guys at 1776 are going for the "colonial" look, but I think that steakhouses like Ruth's Chris, Morton's and the like have set the bar higher. Repeated feedback about 1776 is that people "expected more." They don't fault the food as much as the overall quiet ambiance. Maybe it's time to get a little more aggressive with the decor, add a little more flair to the service (maybe with an open kitchen--lots of steam and stainless steel) and give the place a more modern look that befits the effort they put into their product.

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. Click here to see the Dinner Menu at 1776. (L., D., Bar) Price range: Expensive.

THE BEER GEEK

It's not unusual these days to see restaurants with fantastic beer menus, but it is unusual to see a high-end steakhouse like 1776 with such a diverse menu of hard-to-find beers.

Though they don't have any taps, they more than make up for it with their wide selection of beers from around the world. Co-owner Tom Holmes works hard to make sure there’s a beer for every taste. Here are a few of my favorites. (There are even a few of the very hard to find Belgian Trappist beers, brewed by monks in Belgium.)

Mad River Brewing Company Serious Madness - A fantastic Black Ale, it looks more like a stout than anything else. It has a lot of roast and malt character in the nose, but also contains a bit of piny hoppyness as well. The taste is more like a stout with a ton of hops crammed into it, but overall the hoppy, piney, chocolatey, roasty goodness makes for one great beer.

Brewdog Punk IPA - A nicely done IPA from these Scottish brewers. This beer has a piny, grapefruity nose followed by even more of that high powered hop flavor in the first sips. As you get further into this IPA there is a sweet malt presence, but overall the hops dominate. This is the first beer I've tried from Brewdog and I am pleasantly surprised. I would definitely recommend this to any hophead out there, but fair warning, it is not the easiest beer to find.

Achel Trappist Extra - There are very few Trappist breweries in the world and this Belgian strong dark ale is a fine example of the types of beers that these monks can produce. This is a 750ml bottle, so you will want to share with someone. It’s dark brown in color and very rich looking. There’s an immediate sense of malts and dark fruits attacking your senses. The taste follows suit with malt, dark fruit, candied sugar, and possibly a little bit of chocolate character. At 9.5% alcohol this one is definitely a sipper, but I would recommend it to anyone who loves Trappist beers.

1776 recently changed up their beer menu a bit, but if anything, it got better. With their large selection from across the country as well as Trappist beers from Belgium, you would be hard pressed to find something you didn't like.

Get adventurous! Instead of wine with your steak, enjoy a fine crafted ale! They also have a few sweeter beers (such as Rogue's Hazelnut Brown Nectar) that go wonderfully with their selection of desserts, so don't be afraid to try something new next time you're at 1776 Steakhouse.