The Blue Hen

By: Blake Montalto

In 2017, The Blue Hen opened its doorways in Rehoboth Seaside, DE, with Julia Robinson as Chef de Delicacies. From the beginning, her expertise and management within the kitchen have been simple. That summer season, she was promoted to Govt Chef, and just some months later, the restaurant acquired a James Beard Award nomination for Greatest New Restaurant—a major recognition for such a younger institution.

The next 12 months, Julia’s spouse, Heather Sharp, joined the workforce as Normal Supervisor and Sommelier. With a robust background in wine and hospitality, Heather introduced a brand new stage of experience to the entrance of home. Her affect led to a extra various and adventurous wine record, and she or he launched wine training lessons for the servers and bartenders, elevating the general visitor expertise. Collectively, Julia and Heather started shaping The Blue Hen right into a dynamic, thoughtfully curated restaurant.

In 2022, after years of dedication, Julia and Heather bought The Blue Hen, formally making it their very own. Since taking on possession, the couple has made considerate modifications to the menu, introducing new dishes whereas preserving a number of beloved staples that regulars have loved since day one. A type of originals is the lobster toast—a signature merchandise that has turn out to be a staple. Although it has developed over time, the present model options lobster, ginger, scallions, jalapeño, dashi aioli, and unagi, delivering daring taste in each chunk.

Underneath Julia and Heather’s course, the menu has expanded to spotlight pasta and seafood-forward choices. A standout among the many pastas is Tajarin (pronounced tah-yah-REEN), the Piemontese dialect phrase for tagliolini. What units tajarin other than different contemporary pastas is the richness of its dough, made with an abundance of egg yolks. At The Blue Hen, it’s served with lobster, a wealthy tomato cream, confit fennel, and a medley of herbs. The result’s each elegant and comforting—certainly one of many causes visitors maintain coming again.

Different seafood dishes are equally compelling. The Seafood Platter is a crowd favourite, that includes a collection of shucked oysters, jumbo shrimp cocktail, ceviche, crudo, and smoked fish dip. The crudo modifications with the seasons to mirror the freshest components. At present, the kitchen is serving a bluefin tuna crudo with ardour fruit leche de tigre, cucumber, radish, mint, and sesame seeds—a vivid, vibrant dish that balances acidity and freshness.

The Blue Hen is at the moment open six days per week (closed Sundays), however starting Memorial Day weekend, it’s going to open each day. The restaurant operates on a walk-in-only foundation, so visitors are inspired to reach early—particularly throughout the bustling summer season season—to benefit from the welcoming ambiance, revolutionary delicacies, and expertly curated wine record.