ALONG COMES MARY

I’ve been on some fantastic trips these past two months. In between Virginia and New York City (more on that soon), I had a beautiful visit to the Delaware Beaches. It was my first time in the state and I think staying in Rehoboth Beach spoiled me. Between my hotel and the food, Delaware took my heart. Speaking of food, Rehoboth Beach and its surrounding cities have great gluten-free options. 

The region is trademarked the “Culinary Coast” for good reason. Although I experienced some terrific places, it’s a small tip of the iceberg. Here are a few gluten-free recommendations for each restaurant we tried around Rehoboth Beach. Bon Appetit. 

A Gluten-free Guide to Rehoboth Beach

Taco Reho

Taco Reho honestly felt too good to be true in the middle of Delaware. It is what synched the deal that I could live here. Chef Billy Lucas spent his early culinary career years catering to rock stars. Literally. He toured with the likes of Nine Inch Nails, Tool, and Prince, making their every meal during world tours.

Given the lifestyle, he lived in Los Angeles. Easily the taco capital of America. Guisado’s, the LA taco chain that even won over Jonathan Gold and is my beloved and favorite LA tacos, the meal I had before giving birth, is an inspiration to Chef Billy. As I took my first bite of Taco Reho’s chicken mole, I knew he knew Guisado’s. 

The tortillas are rolled and made fresh right before your eyes. Granted, most of the menu is gluten-free. Billy and his staff are so hospitable and will take great care of you. Especially if you grab a treat from the bar. I’m not someone who loves pumpkin spice but their fall specialty margarita was the most comforting one I’d had. It paired well with the six tacos I soon found before me. I made it to four and a half plus a drink! 

Bluecoast 

I immediately loved the bright, beachy aesthetic of Bluecoast Seafood Grill and Raw Bar. We arrived as the Sunday lunch crowds rolled in and the atmosphere was lively. Given the impressive menu, drink, and wine list, it’s easy to see how Bluecoast has won Wine Spectator’s Award of Excellence consecutively from 2018 to 2024. 

I had a few plates on my mind which made it a hard decision. I was torn between shrimp and grits or a scallop pad Thai. As unique as it sounded to have scallops on pad Thai, I had to go with my Southern heart. Shrimp and grits it was. Despite being a comforting bowl, the blend, which included roasted poblanos, tomato butter, and cotija cheese, didn’t entice me. The consistency was more of a soup and the abundance of cheese overwhelmed the rest. I’ve come to learn that I think I solely love shrimp and grits when in the South.

Like all the restaurants I enjoyed in Southern Delaware, Bluecoast has many naturally gluten-free items on the menu. They also have an allergen-friendly guide at the bottom of their menu page. 

Thompson Island Brewery

The fun and tastiness continue directly across from Bluecoast at Thompson Island Brewery. I’ll be honest that I wasn’t sure how I’d fare when I heard we’d be having “beer and pies” at this local favorite but oh my word. As their website states, there are real chefs in the kitchen. The team loves what they do and showcase it on their plates. 

We had the pleasure to chat with executive chef Raul Rodriguez. Chef Raul works closely with the brewers to elevate their homemade beers. As I said, they use real chefs. Another gem in the house is Chef Dru Tevis. Although Dru couldn’t join us as he was researching bakeries in Prague, we still got to experience his work. As my gluten-free apple crumble a la mode was presented before me, I immediately knew why Dru won season nine of the Food Network’s Holiday Baking Championship. 

Their menu says they’re happy to accommodate any dietary needs. They went above and beyond for me knowing I need to be gluten-free. As someone particular about root beer, their homemade soda hit the spot. It was slightly bitter with just the right amount of creaminess.

Grandpa (Mac)

Full disclosure: I did not dine at Grandpa (Mac). But, I feel like I got the next best thing. I enjoyed a classic drive-on beach afternoon along the eastern shores. Our lunch was catered by gifted Chefs Hari Cameron and Ted Deptula. We enjoyed locally sourced chicken, veggies, and even classic hot dogs without the “classically bad” ingredients accustomed to the American staple. 

Hari and his brother, Orion, own Grandpa (Mac). If the attention to detail, flavor, and sustainably sourced items at our beach BBQ is anything like the local mac and cheese shop chain, I know it’s top-notch. Of course, nearly every mac plate is available with a gluten-free choice. If vegan cheese is necessary, they got that, too. 

Foodies may be familiar with Hari. Some of his accolades include the shortlist for James Beard’s “Rising Star Chef” in 2013, “Best Chef, Mid-Atlantic” for 2015 and 2016, and earning a StarChefs Rising Stars Award in 2018. In 2022, Hari competed on Netflix’s Snacks vs Chef, and in 2023 on Food Network’s Beat Bobby Flay.

Crooked Hammock Brewery 

Over at Crooked Hammock, Chef Ted serves as director of culinary operations. Once again, I did not have the pleasure of visiting on this venture. Yet everything was ideal on the beach and I know Chef Ted must run an excellent ship here as well. 

Rehoboth and the Delaware Beaches are known for some great breweries. Crooked Hammock has a variety of naturally gluten-free items in addition to hard ciders and cocktails. Plates on the menu that caught my eye are the longboard nachos, street corn shrimp, and smashed avocado dip.  

One Coastal

One Coastal is a pretty special place. As a first-time visitor to the state of Delaware, I was honored to dine here. One Coastal is led by Chef Matt Kern and his wife, Karen. Matt recently became the first chef from Delaware to make it as a James Beard Mid-Atlantic finalist. After meeting and dining with him, it’s clear to see why. 

Chef Matt is a passionate gentle giant. Not only is he making some of the finest dishes in Delaware, but he also does the dishes. Given they were short on staff our evening, Matt was proudly on kitchen duty in between hosting us. 

As I perused the menu, I was once again impressed at the thoughtful gluten-free selections. Turns out it gets a little more personal for the Kerns. They have a Celiac daughter (who just so happened to be our server) and are very mindful of allergies in their restaurant. I decided on the corn-fried Chesapeake blue catfish. Similar to flashbacks of my youth at EMei in Philadelphia, this dish also tasted familiar. It was perfectly fried, and the cornmeal gave it a crunch as the fish melted in my mouth. The only surprising element was the fact there was no gluten-free dessert menu option. The staff per usual on this trip, had no problem presenting me with a delicious panna cotta. Right down to fresh apple slices on top. Perhaps it’s a “secret menu” item?

The Culinary (Gluten-free) Coast of Rehoboth Beach Awaits

I look forward to writing more on this outstanding region of Delaware. The cuisine is just the beginning. Learn more and plan a stay here.