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The Classic Experience: 1776
The grilled oysters at 1776 in Rehoboth Beach are prepared with casino butter, apple-smoked bacon and provolone. The dish is served with creamed spinach a Caesar salad and, of course, the filet.
Photograph by Jared Castaldi
There are certain things that diners have come to expect on a steak house menu, and 1776 has them all. Start with icy raw oysters on the half shell or shrimp cocktail. Move on to a wedge of crisp lettuce with Gorgonzola dressing or the Caesar salad. Pick your steak—perhaps the 22-ounce porterhouse or the slow-roasted prime rib adorned with house-made au jus. Although the steaks are served with the chef’s choice of starch and veggie, why not add creamed spinach, sautéed mushrooms or onion rings? Despite these traditional offerings, 1776 is hardly stuck in the past. You’ll also find imported cheeses, lobster-filled black ravioli with shrimp and crabmeat, and cedar-planked salmon.
HE SAID/SHE SAID
Filet mignon is the top seller at 1776, outselling other steaks about three to one. The ladies in particular gravitate toward the tender cut, but many men opt for the New York strip steak, a firm, dry-aged cut that enthusiasts claim is more flavorful.
▶ ▶ 18585 Coastal Hwy, Suite 6, Rehoboth Beach, 645-9355; 1776steakhouse.net
