Décor at new Bluecoast Seafood is local team effort

From the valances with wave-like edges to the table settings to the sea foam-colored walls, the décor at the new Bluecoast Seafood Grill + Raw Bar has been impressing guests since the Rehoboth Beach restaurant opened in June. Diners might be surprised to learn, however, that a key designer on the project is a former wrestler and football player. He's also the president of SoDel Concepts, the company that owns Bluecoast and nine other restaurants on the Delaware coast.

"I've been one of the designers for SoDel Concepts for years," said Scott Kammerer. "I enjoy choosing the lighting, the bar tops, the table tops, the flooring and the textiles. It's very rewarding to see it all come together to create a theme and set the tone for serving beautiful, simple food."

For Bluecoast, Kammerer partnered with his wife Lisa, interior designer Cary Graviet of Milton, and Phill Blush and Dan Levin, members of SoDel Concepts' asset management team.

"Carey's professional ability and Lisa's keen eye helped pull all the elements together," Kammerer said. "Having Dan and Phil's talents in-house helped make our vision a reality.”

The Kammerers worked with Graviet to decorate their new home. "I was so impressed with her work in our home that I suggested to Scott that with Carey on board we could form our own design team for SoDel's newest restaurant," Lisa Kammerer said. "The three of us worked so well together on our home, and the results were amazing. I felt confident that we could take on SoDel's biggest project to date."

First impressions start in the reception area, which has boardwalk-style wood benches, adorned with plump pillows. The dark wood is a rich contrast to white wainscoting. The reception area has glass cases for royal blue Bluecoast hats and T-shirts, which were designed by Andrew Dickinson, SoDel Concepts art director.

Jason and Katie Bragg of Union Street Woodwork made the farm-style table behind the reception desk, which has shelves for baskets that can hold cutlery and napkins. On top are neatly stacked teal water glasses from Finland. "I didn't want ordinary clear glassware," Kammerer said. "I wanted a color that would enhance the décor, just like our white napkins, which have red stripes, and our blue-edged white plates." The Braggs also crafted all of the walnut tables on the perimeter of the interior dining room in the restaurant along with the chef's table located in the library.

Many items are as practical as they are pretty. The floors are wood laminate, and the luxurious-looking faux suede for the booths can repel water. Not only is the fabric easy to clean, but it also absorbs sound.

Wall art includes photographs by Pamela Aquilani, who also takes the headshots of the management team, and pop art created by Jeff Schaller, a part-time Rehoboth Beach resident. Even the mounted fish have a local angle. Corporate Chef Doug Ruley's father-in-law caught the Atlantic sailfish that is displayed in the entryway. The 820-pound blue marlin mounted above the open kitchen was caught in the Indian River Inlet by Bruce King.

A private dining room, which serves as additional seating on busy nights, has a wall of reclaimed brick, a gas fireplace and shelves for cookbooks, some of which came from Matt Haley's collection.

Nautical touches are often subtle. Frameless round mirrors are spaced to look like portholes, and lighting on the patio resembles dock lighting.

"We want our guests to have no doubt that they are at the beach in a restaurant that specializes in seafood," Kammerer said. "But at the same time, we want them to enjoy the comfortable fabrics and upscale appointments that they'd find in an exceptional restaurant anywhere in the country - including major cities. Judging by the feedback, we succeeded on all accounts."

For more information, call 302-278-7395 or go to www.bluecoastrehoboth.com and www.sodelconcepts.com.