Seven SoDel Concepts restaurants to offer Easter brunch at the beach
Like painted eggs and chocolate bunnies, brunch is an Easter tradition, and seven SoDel Concepts restaurants along the coast are pulling out all the stops this year.
“People love to take their families out for Easter to celebrate the holiday and spring,” said Scott Kammerer, president of SoDel Concepts, which owns 10 restaurants in Delaware, as well as Plate Catering. “With restaurants from Lewes to Fenwick Island, we wanted to give our guests plenty of options. There is something for every appetite.”
While the menus will differ, every participating restaurant will feature the SoDel Bloody Mary, made with George’s Mix and Tito’s Handmade Vodka.
Highlights at Fish On in Lewes include crab Florentine, French toast, smoked salmon flatbread with dill cream cheese, and croquet madam with cheese, fried chicken, ham gravy and a fried egg. For reservations, contact Billy Suess at 302-645-9790 or billy@sodelconcepts.com.
At Bluecoast Seafood Grill + Raw Bar in Rehoboth Beach, selections will include lobster bisque, crab-and-ham quiche, a 32-ounce bone-in ribeye with farm-fresh eggs, the daybreak bowl (sweet pencil cob grits, bacon, home fries, root vegetables and sunny-side-up eggs), and chicken bennie (cheddar biscuits, Canadian bacon, chicken gravy and home fries). For reservations, contact Mark Harrison at 302-278-7395 or mark@sodelconcepts.com.
Lupo Italian Kitchen in downtown Rehoboth Beach will serve such dishes as eggs Benedict with a twist, featuring Italian bread and prosciutto di parma instead of English muffins and Canadian bacon. Other selections will include a tomato-spinach frittata and fresh baked eggs with black truffles, polenta, pancetta, parmesan and basil. For reservations, contact Chris Carmean at 302-226-2240 or chrisc@sodelconcepts.com.
South of the inlet, Bluecoast Seafood Grill + Raw Bar in Bethany Beach will serve a crab cake Benedict and the breakfast double stack (sausage patties, American cheese, a fried egg, English muffin and fries). The Samoa French toast will feature brioche, chocolate and dulce de leche. The menu will also include scrapple with gravy, flash-fried oysters and a sunny-side-up egg, as well as a lobster omelet. For reservations, contact Jess Braun, 302-539-7111 or jess@sodelconcepts.com.
In Ocean View, NorthEast Seafood Kitchen will feature a surf-and-turf quiche, French toast, lobster omelet and Chesapeake Benedict. For reservations, contact Kris Medford at 302-537-1785 or kris@sodelconcepts.com.
Catch 54 in Fenwick Island will showcase a crab quiche, grilled salmon with lemon butter, house-made French toast and Belgian waffles, and steak-and-eggs. For reservations, contact Julie Hemp at 302-436-8600 or julie@sodelconcepts.com.
In Millsboro, The Clubhouse at Baywood will offer an Easter brunch buffet from 10 a.m. to 3 p.m. There will also be an a la carte menu available. Children can participate in an Easter egg hunt and get their photo taken with the Easter Bunny. To reserve a seat, call Lisa Chambers at 302-947-9225 or email events@baywoodclubhouse.com.
For information about SoDel Concepts, visit sodelconcepts.com. For details on the brunch menu, go to www.sodelconcepts.com/events/2018/4/1/easter-brunch.
