Best Raw Bar, 2014:
Make a meal of raw bar items at Henlopen City Oyster House. Sample everything from Virginia middleneck clams to Japanese Kumamoto oysters from Washington. Bonus: an all-too-rare bouillabaisse.
The oyster menu here is ever-changing, but there’s always a wide variety in the house. The oysters come from as close as Chesapeake Bay and as far as Windy Island, Alaska.
A good deal of elbow grease went toward making the former Celsius Restaurant into Henlopen City Oyster House. For business partners Joe Baker and Chris Bisaha, that meant transforming the space into a modern rustic-chic oyster house, complete with wood plank flooring, brick walls and exposed ceilings. The brand new raw bar (adjacent to the actual bar) has four stools where patrons can sit and mull over the selection of oysters from eight to 10 regions every night.