Fish On in Lewes debuts new menu for the fall season

Just in time for cooler weather, Fish On in Lewes at the Villages of Five Points has debuted a new menu with dishes that appeal to everyone, from those who savor comfort foods - with a tweak or two - to those whose palates favor more exotic fare.

Credit for the creative menu goes to Maurice Catlett, executive chef at Fish On, one of eight restaurants owned by SoDel Concepts, which also owns Plate Catering and Big Thunder Roadside Kitchen, a food truck.

“Maurice is such a talented chef, and he brings so much to the table,” said Scott Kammerer, president and CEO of SoDel Concepts, which also includes a hospitality management and consulting arm. “Plus, the easy-going Catlett is a pleasure to work with,” Kammerer said.

Raised in Dover, Catlett began cooking at a young age. He became a line chef in 2008. In 2012, he became the executive chef at Fish On, one of SoDel Concept’s flagship restaurants. His mother is Korean, and he loves playing with Asian dishes. Consider the new Mo’s steamed buns: fried chicken with crispy veggies tucked in a pillowy white bun. The menu also includes steamed shrimp and pork dumplings, served with chopsticks, and jumbo chicken wings in a sticky Asian “toss” and served with sriracha ranch dipping sauce.

Those who want to indulge can try the new duck confit poutine: Wisconsin cheddar curds, sunny egg, crispy duck skin and duck gravy on fries.

Catlett continues SoDel Concepts’ tradition of presenting beautiful simple food with a twist. In fact, he refers to this menu as “old school.” It includes old school pasta with shrimp, crab, aged chorizo, kale, roasted tomatoes, a touch of spicy cream and handmade pasta from sister restaurant Lupo Italian Kitchen. Southern-fried chicken, splashed with ham-and-corn white gravy, comes with mashed potatoes and green beans. The new menu also includes slow-cooked beef short ribs with rosemary-tomato gravy, baby onions, peas and carrots.

The star of the new menu, according to Catlett, is a house-blend double-stacked short rib burger, topped with Vermont cheddar cheese, bacon, pickles and tomato jam. It’s served on a brioche bun - baked by Fish On’s Lewes neighbor Old World Breads - with fries.

“We wanted to come up with one of the best burgers around,” said Catlett, who has cooked at the celebrated James Beard House in New York with Doug Ruley, vice president of SoDel Concepts, on two occasions. “I think we accomplished it.”

Catlett lives in Millsboro with his children, Macie, Dominic and Gianni, and his dog Rico. For more information, go to sodelconcepts.com.