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. Then, come up for air to dine al fresco in the outdoor Trackside or Vista Terrace with their outdoor bars.1776 is currently a collaboration among longtime owner Tom Holmes, veteran bartender/co-owner Johnny Farquhar and head chef/co-owner Tammy Mozingo. Discover the underground Wine Cave, where your private party will experience unique wine and spirits while savoring Chef inspired small plates and dinners. Continue to explore and you will arrive at the iron gate that is set into the hallway next door to the Speakeasy. Low ceilings and a quiet lounge is what you'll find behind the secret entrance. Descend to the basement and find the secret passage that takes you to the wine cellar, dry-aging steak room and you will be delightfully surprised when you find speakeasy, Thirty 3, serving skillfully crafted cocktails.
Stroll along the catwalk and explore Rafter's Lounge. Guests are invited to unwind in leather seating that is arranged to inspire conversation in one of three lounges. Rails is celebrated for its breath taking interior design & lively environment. Rails is known for USDA Prime and CAB corn-fed beef, dry-aged 28-30 days on premise in a dry aging steak room, and an award winning wine list recognized by Wine Spectator. Located in Morris County in the heart of Montville Township, Rails Steakhouse ranks among the best steak houses in New Jersey.
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