On the side were blanched green beans with NO seasoning at all, nada, not even a pat of butter.

It was cooked to the right temp, but seemed to have been soaked in salt – no seasoning other than that.

We dined at 1776 in Lewes last week and were all disappointed. I really don’t like leaving negative reviews, but I want the owner to see this and step up the game. Off-season Specials & Hours Specials & Moods change quickly. ( Hear Matt's appearance on The Rehoboth Foodie's radio show HERE).ĪLWAYS call for reservations (302) 645-9355, or use the link to book through Open Table.ĬLICK HERE to make reservations at 1776 through OpenTable Affable bartender Johnny (one of Rehoboth's elder statesmen of mixology) and recently added Matt Sprenkle (longtime beach barkeep and restaurateur in his own right) preside over a busy happy hour with regular specials. A post-prandial shot or two of Grand Marnier is the perfect stocking (and foodie) stuffer.ġ776 Steakhouse is in the Midway Shopping Center, just to the right of the theaters, directly across from the Tanger Midway outlets. I've had the pleasure of spending Christmas Eve there for the last five years, and though the place is packed wall-to-wall, moment is sublime. They've had their ups and downs, but they're still here, and that's saying something. But I have to call 'em as I see 'em, and I see 1776 as a great restaurant. Resort restauranting is a relentless job, and most restaurants around Rehoboth Beach really have no choice but to deliver on what they promise.

The Creme Brulee Cheesecake, a vestige of Phil Lambert is still wonderful and on the menu waiting for you. So you can rest assured that your bar sips and kitchen bites are watched over very carefully by actual owners. Head chef Tammy Mozingo and bar manager Johnny Farquhar are now partners with Holmes. Phil has been gone a long time (he now keeps members happy over at Kings Creek Country Club). They expanded, preserving the colonial ambiance and the steakhouse vibe and quality created by the expert cheffing of none other than Irish-born and trained steakmaster himself, Phil Lambert. The Steak 1776 (a filet topped with lump crab and a cream reduction) is a popular choice with the locals, as the always plump and fresh crabmeat.Įxperienced restaurateur Tom Holmes and former business partner Bob Mitchell snapped the place up in the fall of 2007 just minutes before the auctioneer's gavel was to fall (I was there for the auction that never happened). It's warm and buttery with flaky pastry surrounded by a shimmering lake of Raspberry Champagne reduction. I got the baker rather than the mashers this time, and the vegetable du jour. Though it was presented slightly under temperature (not unusual in quality steakhouses, by the way), it was still well within spec and was delicious. I duplicated one of my previous meals there, and that included the signature dry-aged New York Strip. The 1776 Crab and Lobster Bisque is well-spiced and loaded with shellfish, as it has been for so many years. In early spring 2021 I uploaded even more pics in the gallery, so scroll to your heart's content. For a special occasion or just a quiet and relaxing meal, 1776 is now a Rehoboth Foodie Pick Hit. From the cool, crispy wedge (with extra gorgonzola, please) to the tender porterhouse (with a splash of Bearnaise), I realized that I can now just motor up to Midway to get my steak fix. Though we all know the Wedge has “been done,” 1776's is one of the most generous wedges I've seen around here and sports all the required toppings.Īt the risk of being accused of hyperbole, every time we have been there the service has been perfect. The ebony-hued pillows of pasta burst with shredded lobster in a light sherry sauce and topped with diced crab, shrimp, basil and tomatoes. The high points at 1776 have remained the same over the years, and one of them is the simply delicious Black Ravioli. 1776 is currently a collaboration among longtime owner Tom Holmes, veteran bartender/co-owner Johnny Farquhar and head chef/co-owner Tammy Mozingo.

Rails steakhouse takeout