Both Bethany Blues locations roll out new staff, eye the future

Residents on both sides of the Indian River Inlet Bridge are familiar with the Bethany Blues restaurants. Whether it’s the original location in Bethany Beach or the newer location in Lewes, the two restaurants have forged a reputation for succulent barbecue in a friendly, laid-back atmosphere.

Those who dine at both locations may have noticed that there are unique points about each; the Bethany location is a bit more quaint, while the Lewes location houses bigger rooms, accommodating larger events. While the locations will continue to foster their individuality, Executive Chefs Mike Rieley and Zach Warner from the Lewes and Bethany locations, respectively, have an eye on the future, and they are cooking up great things.

While it’s easy to see (and smell) the deliciousness that comes from their kitchens, what is less often seen is what happens when the kitchen doors swing closed. Over the last nine months, the company has been doing a little shuffling as well as bringing on new, talented people while also continuing to develop closer community ties with local farmers.

This includes bringing on new employees and promoting others. New positions have been created to reflect the internal shifts taking place at Bethany Blues. Locations now include Chefs de Cuisine Jordan Bohall in Lewes and Israel Cotoc in Bethany. Bohall came from Baywood and is an award-winning chef, while Cotoc moved up internally.

The locations also boast Pastry Chef Rebecca Williams who was formerly at The Buttery. She attended the Culinary Institute of America, where she got her bachelor’s degree. Along with Catering Chef Dominic Pandolfino, pitmaster Keith Bivens and prep and banquet advisor David Kransnoff, the Bethany Blues team is solid and sophisticated.

At the helm is Rieley, who has been with the company since 2012, and accepted the position of executive chef at the Lewes location in February of this year. Rieley worked his way up within the company, and is armed with his farm-to-table philosophy as well as a passion for synergy. He and Warner are working closely to draw on their team’s strengths to create an integral experience when it comes to the two locations.

The two men frequently take turns guesting in one another’s kitchens. This practice ensures that the support staff understands not only the importance of teamwork, but their interconnectedness and interchangeability. Rieley also has an eye on innovative cuisine. He says, “One of the fastest-growing types of urban cuisine is barbecue; I want to take your average barbecue and elevate it to a new level.”

This type of statement is quite characteristic of Rieley, who had been at the restaurant just the night before until 1 a.m. breaking down a whole hog for dinner service the next day. He has a penchant for excellence and expects the same of his team. Clearly they are up to the task, and it only takes a single, juicy bite of their innovative pulled pork reuben sandwich, completed with a jalapeño slaw to know, this ain’t your daddy’s barbecue - this is where comfort food meets culinary intellect.

For more information, go to bethanyblues.com.