Bluecoast Seafood Grill + Raw Bar

The story

Crafted with passion, served with love

The Flagship on the Salt Pond

Bluecoast Seafood Grill + Raw Bar is the flagship restaurant of SoDel Concepts, and it has earned that distinction through consistent, unpretentious cooking rooted in the Mid-Atlantic coast. Perched above the scenic Salt Pond in Bethany Beach, Delaware, the restaurant offers water views from both the dining room and the back deck — a setting that makes it a reliable choice for locals and a genuine draw for visitors traveling to the Delaware shore. Attache Magazine recognized it as one of the "Top 10 Destination Restaurants" in the United States, a nod that speaks to how far its reputation extends beyond the immediate area.

Fresh, Simple, Local

The kitchen's philosophy is direct: fresh, simple, beautiful local seafood. The menu rotates with what's available, featuring tuna, rockfish in season, salmon, halibut, and mahi mahi alongside classic American seafood staples — shrimp, crab, scallops, and clams. Raw oysters are offered daily. House specialties that have become signatures over time include fried baby lobster tails, lobster cavatappi, crab cakes, and shrimp and grits. For those who want something off the water, there's always a steak on the menu. Nightly specials are called in directly — a reminder that the kitchen stays responsive to what's fresh that day.

A Wine Program Worth the Recognition

The wine list at Bluecoast is not an afterthought. Crafted by SoDel Concepts' in-house sommelier, it has earned the Wine Spectator Award of Excellence consecutively across multiple years, reflecting a genuine commitment to pairing well-chosen bottles with the restaurant's seafood-forward American cuisine. House cocktails and locally crafted ales round out the bar program, and daily happy hour at the bar gives the room an easy, convivial energy before dinner service settles in.

The Team Behind It

General Manager Collin Hoofnagle and Manager Austin Gerlinski oversee the floor, while Sous Chefs Alexandra Berghaus and Adam Vinciguerra run the kitchen. The restaurant also hosts wine dinners — events that have sold out — underscoring a regulars culture that goes well beyond a seasonal beach crowd.