Cajun / Creole / BBQ / Island Fare

Zogg's

Written by the Rehoboth Foodie |

I'd like to thank all the Foodie fans who made me feel guilty for not getting around to this tucked-away piece of the Caribbean. This season's openings, closings, reopenings, remodelings (and possible openings) on Wilmington Avenue have been keeping us busy. But we finally made it. And for the most part, we're better for it.

Like other "theme" places here at the beach, Zogg's is an

Cypress

Written by the Rehoboth Foodie |

(note UPDATE below) Welcome Cypress! This restaurant is the latest in the parade of eateries to occupy that storied building at 37 Wilmington Avenue in Rehoboth Beach. Square One, Yum Yum, Shag, Atlantic Jazz Yard--they all flamed-out for one reason or another. I'm sure that Bethany Beach builder/developer Ken Heaps hopes that his Cajun-flavored Cypress doesn't follow suit. The Foodie shares that sentiment.

The decor hasn't changed very much since

Purple Parrot Grill

Written by the Rehoboth Foodie |

Purple Parrot Grill has been aptly described as a "little piece of Key West in downtown Rehoboth Beach." It's well known for its drink specials, its party atmosphere, its perfect location (what's more fun than those big 6-tops towering over Rehoboth Avenue!?) and for its raucous, campy entertainment. It is not particularly known for its food. But, y'know, I suspect it knows that. The place is so upbeat and so much fun that it's

Popeye's Louisiana Kitchen

Written by the Rehoboth Foodie |

Most people think that Popeye's was named after the spinach-loving cartoon sailor (you know, Olive Oyl's main squeeze), but actually, New Orleans resident and Popeye's founder Al Copeland was inspired by the character Popeye Doyle from the film

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Small Bites

And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years, haven't yet worked out that a pair of knitting needles is no way to capture food?

--Bill Bryson