Betty’s debuts updated menu, new head chef

Matt Haley and Bryony Zeigler, founders of SoDel Concepts restaurant group, recently announced Jesse Howell as the new head chef of Betty’s along with an updated, redesigned menu created by the restaurant’s new leader.

Howell, originally from Swanton, Md., began working at SoDel restaurant Bluecoast in April of last year. He says he is ecstatic to be working for SoDel and proud to be part of what he describes as the best group of restaurants in the area. A graduate of the Pennsylvania Culinary Institute, Howell has worked in various forms of the industry, from catering to hotel food and beverage.

He was also employed at the Savage River Lodge in Frostburg, Md., whose restaurant has won much acclaim including accolades from Wine Spectator, Wine Enthusiast and Conde Nast. Howell feels Betty’s is a perfect fit for him. “It’s the kind of food I like to cook,” he says. “I love the concept of classic American style.”

The latest menu features a retro look with entrees, or aptly named suppers, that customers can almost smell coming from their mother’s kitchen. With dishes like braised short rib beef stew and roasted chicken with brandy mushroom cream, mashed potatoes and green beans, diners will feel comfortable and satisfied. “There’s nothing on the menu people have never heard of,” says Howell. “The difference is that these dishes incorporate the best ingredients and are chef-prepared and plated. We spend a lot of time on them.”

Howell has also significantly added to the burger portion of the menu, creating burgers like the Old MacDonald with fried egg and scrapple, and regional twists like the Pittsburger topped with fries and coleslaw and the Philadelphia with fried onions, peppers, and cheddar cheese whiz.

Beverages at Betty’s now include classic beers for $2 and $3 like Pabst Blue Ribbon and Schlitz along with retro cocktails such as the gimlet and sidecar. Howell also created an extensive milkshake menu with favorites like chocolate and strawberry as well as 12 specialty shakes, like candied bacon and a brown betty shake.

Local farm fresh specials will change nightly, typically featuring a fresh cut of fish or meat alongside fresh local produce from the Delmarva region. Other specials include $6 Burger Night with $3 shakes, Prime Rib Night on Fridays, and three-course Sunday Suppers for $19.

Dinner is served 4:30-9 p.m., Sunday through Thursday, and 4:30-10 p.m., Friday and Saturday nights. For more information, visit bettyspureandsimple.com.