New chef wades into The Pond

The recent off-season openings and closings have kept me busy! I’m as engaged now as I was in the middle of the summer. No rest for the hungry, I guess. In spite of the never-ending restaurant headlines, I also try to keep an eye on the smaller spots that run smoothly and quietly, day in and day out. One of those spots that has slipped on and off the radar screen over the years is The Pond, formerly the Frogg Pond.

The restaurant/bar’s over-30-year history includes being Rehoboth’s only biker bar. Plymouth Rock native and lawyer Pete Borsari purchased the Frogg Pond in 2002, believing that his investment would be a self-sustaining “turnkey” operation. (That’s like having a child and being assured that you’ll only have to look in on it once or twice a month.) Pete quickly learned that this child needed daily - if not hourly - attention, and a string of inept managers finally resulted in his moving here full-time in ’03.

Pete immersed himself in the operation, and over the years a series of renovations helped to purge the biker bar reputation in favor of an upbeat, diverse and welcoming neighborhood drinkery with consistent and affordable food. “We have to evolve with the times,” smiles Borsari. “We love and value our faithful patrons, and at the same time we want a wider appeal.” To that end, Pete recently saw the opportunity to make a major difference in the food at The Pond by welcoming Executive Chef Dave Sauers back into the kitchen. Sauers and his twin brother Rex were line cooks at what was originally the Frogg Pond Tavern in the early 2000s.

In 2003, Dave worked to expand his skills and develop his own style of cooking at the old Fusion restaurant (where Salt Air is now). This prepared him for the executive chef position at Ponos in Dewey Beach, where he worked in 2008 and 2009. Borsari and then partner Ginger Breneman (also a twin, interestingly enough) hired him as executive chef of the newly opened MIXX in 2009, where he remained until the end of last year. Dave was a shining star there, helping to build a strong reputation for cleverly prepared and presented food at a reasonable price.

On Dec. 30, 2015, Dave unveiled a new menu at The Pond. Lots of old favorites were brought back, including buffalo chicken dip, fajita salad, the New York strip and the popular French dip. Dave put his own spin on several of The Pond’s comfort-food favorites like the beer-braised short ribs and BBQ baby back ribs. Anyone who has followed this young chef through the years knows that his short rib preparations are the stuff of legend.

Sauers’ new creations include a backyard BBQ grilled cheese sandwich consisting of pulled pork, mac ‘n cheese and cole slaw. “I wanted to pay homage to some of the tasty leftovers from a backyard barbecue,” he says. Borsari promises that the new Alabama white BBQ grilled chicken sandwich, the grilled turkey Cuban and the beer-braised short rib mac ‘n’ cheese will be exciting additions to the lunch and dinner options available at The Pond.

To describe Pete Borsari as a hands-on owner would be an understatement. He personally books the entertainment, and loves to host The Pond’s wildly popular Trivia Night. “I love it. I come up with irreverent questions while I’m driving.” Lifelines and unauthorized Googling are strictly forbidden, and Sauers’ new Trivia Night comfort food specials give enthusiastic teams even more reason to keep Thursday nights perpetually circled on their calendars.

Sandwiches will still be half price from 11 a.m. until midnight Wednesdays, and burgers will be discounted to $6 Mondays - or kick ‘em up to the burger/wing combo for only $10. The new menu can be found at www.thepondrehoboth.com.

With the addition of Dave Sauers as kitchen boss, locals and visitors will see Rehoboth’s venerable Frogg in a different light. Borsari sums up his straightforward concept for The Pond: “We’re making it even more of a fun place to go to have a good time and leave happy. And Chef Dave Sauers is a big part of that.”


Bob Yesbek is a serial foodie and can be reached at byesbek@CapeGazette.com.