Bluecoast Seafood Grill in Rehoboth ups its raw bar game
In coastal Delaware, aka the Culinary Coast, raw bars have become hot items, and Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach is boosting its offerings to meet the demand.
“A raw bar is a great addition to any seafood restaurant,” said Maurice Catlett, a corporate chef for SoDel Concepts, which owns and manages Bluecoast. “But that’s especially true near the Delaware beaches, where so much local seafood is available to us.”
The abundance of fresh products helps chefs get creative, he said, and new Executive Chef Zach Smith has wasted no time coming up with delicious dishes.
Selections include salmon sashimi with ponzu, yuzu koshu – a Japanese condiment – radish, cilantro and crispy garlic, as well as tuna poke with avocado, cucumber, spicy mayo and house-made soy dressing.
Bluecoast also has raw bar staples including smoked trout dip, shrimp cocktail, oysters on the half shell and oyster shooters.
The restaurant, located on Coastal Highway with plenty of parking, has dedicated raw bar seating so guests can watch the action. However, raw bar specialties are available throughout the dining room.
For menus and information, visit bluecoastrehoboth.com.
