Scott Kammerer, president of SoDel Concepts, announced that the hospitality company will open Bluecoast Seafood Grill and Raw Bar in Rehoboth. Jack Lingo Asset Management entered into a lease with SoDel Concepts to open the restaurant at Rehoboth Gateway on Route 1 in 2017.
This is Rehoboth Beach-based SoDel Concepts’ 10th restaurant and the second Bluecoast concept. The first – the company’s flagship restaurant – is in Bethany Beach. Attaché, US Airways’ in-flight magazine, named Bluecoast among the top 10 dining destinations in the country. SoDel Concepts took the same successful approach when it opened a second Matt’s Fish Camp in Lewes this year. The first is in Bethany Beach.
“Since it opened in Bethany Beach more than 10 years ago, Bluecoast has become a nationally recognized, award-winning restaurant,” Kammerer said. “Now our customers in the Lewes and Rehoboth Beach area don’t need to cross the Indian River Inlet bridge to experience their favorite restaurant.”
Bill Lingo, principal of Jack Lingo Asset Management, said, "We are thrilled to add SoDel and their BlueCoast concept to Rehoboth Gateway. They are a best-in-class operator and certainly further our goal of delivering Rehoboth's most desirable retail destination."
"We are so excited to build our restaurant on the premier commercial site in southern Delaware. BlueCoast Seafood Grill and Raw Bar is a perfect fit for Rehoboth Gateway. We look forward to opening in summer of 2017 and working with the Lingo family for many years to come," said Kammerer.
Bluecoast has set the bar high for dining along the coast. “Bluecoast epitomizes what we do best: create and serve beautiful, simple coastal cuisine that allows our chefs’ talents to shine,” said chef Doug Ruley, vice president of SoDel Concepts.
Ruley, who has been invited to cook at the James Beard House in New York three times, will head up the kitchen with Jason Dietterick, who started his career with SoDel in 2001, and Scott Visselli, who was named Sussex County Chef of the Year by Coastal Style Magazine.
The 250-seat, 4,500-square-foot restaurant located near Fresh Market and Bed, Bath and Beyond – is being built from the ground up. An outdoor area will feature firepits, corn hole games and an acoustic stage. The restaurant will employ more than 100.
As is the case in Bethany, the menu will highlight oysters and seafood, as well as a selection of steaks and other Bluecoast favorites. The wine list, created by wine director Mike Zygmonski, will be on par with the Bethany Beach location.
Along with running 10 restaurants from Lewes to Fenwick Island, SoDel Concepts owns Plate Catering and the food truck Big Thunder Roadside Kitchen. It also owns hospitality and management divisions and a selection of proprietary seasoning salts and artisan sodas.