LETTERS From CAMP Rehoboth |
EATING Out |
by Jennifer P. Rubenstein |
A Rehoboth Beach Local
In other climates, spring means light showers, breezy days and flowering plants. Here in Rehoboth Beach, it's the time of year when Mother Nature develops a split personality: summer one day and winter the next. Last Sunday, it was a cold "winter" evening when my honey, Sharon, my friend, Deb, and I dodged out of the rain and into Finbar's Pub & Grill. It just recently re-opened for the season with a new menu, chef and manager. If you are not a fan of Irish cuisine, keep reading. The new menu offers much more variety. In addition to traditional Irish dishes, proprietors Mark Grabowski and Jim Paslawski have added more sandwiches, burgers, and even quesadillas. The new menu is a well-rounded offering of pub fare, appetizers and main dishes. When we arrived Sunday night, we took a tour of the building whose award-winning red and gold faade leads to a warm and welcoming interior of carved wood furniture and comfy masculine fabrics. It's the kind of place where you can really hang out. The term "pub" came from "public house" where traditionally in Ireland, Scotland and Britain, these drinking establishments functioned as a community center and focal point for many communities. In Britain, people align themselves with their closest or favorite pub and call it their "local." At our "local," Finbar's, we were seated in a cozy booth next to the fireplace and ordered a variety of appetizers to start. The crab dip had lots of crab and cheese in a creamy base, and the little neck clams were meaty and flavorful served in a nice broth. The onion rings, though, won the appetizer round with an amazing batter. The menu calls them Guiness Stout Rings, but the beer flavor is so subtle that I wouldn't have been able to specifically identify it as such had I not known the name. The rings were absolutely delicious and even though the basket was a heaping portion, the three of us were fighting over the last of them. On an impulse, we ordered a cup of soup to share in between the appetizers and entrees. The soup of the day was Shrimp Bisque, and it was a beautiful pink color with just the right amount of sherry. For entrees, Deb ordered the Fish & Chips, I had the special strip steak of the day and Sharon had the "Boxty." All of the portions were large, and we each departed carrying leftovers at the end of the evening. The fish & chips came with a batter that was similarly delicious to the onion ring batter. It was Irish-ale battered cod served with fresh chips (French fries), coleslaw and remoulade sauce. The strip steak was a high-quality thick cut piece of beef, nicely seasoned on top and beautifully cooked. It was served with a ton of sauted vegetables (onions, bell peppers, green beans and mushrooms), a huge mound of "champ" (Irish mashed potatoes with a hit of spring onion mixed in) and a rich bourbon cream sauce. Sharon's dish, the Boxty, was by far the most unique thing we ordered. I had never heard of this before, but since Sunday, I've learned more about this wonderful traditional Irish dish. At Finbar's, it's a Pernod cream sauce with chunks of chicken, peas, mushrooms and leeks stuffed into a giant potato pancake like an omelet. It was fantastic. Chef Ian Mangin and manager Jamie Waters, both formerly of Fish On are doing an excellent job this year by turning out quality food and service. Finbar's gets its name from carpenter Finbar Macdarragh who carved intricate designs around four large mirrored sections of the bar in 1873. Finbar's menu promises "An authentic pub experience" and that's exactly what we got. We loved it. If you choose to make Finbar's your "local," you'll enjoy the fresh food and the cozy atmosphere with wooden floors, walls, ceilings, beautiful furniture (which comes from Dublin, Ireland), an amazing giant wooden bar, two fireplaces and a dart board. Happy hour from 4-6 p.m. features a special menu with $5 eats and $3 drinks. The eats include your choice of burgers, rings, fries, steamed prawns and wings. The drinks are 20 ounce draft beers. Finbar's Pub & Grill, 316 Rehoboth Avenue, serves lunch and dinner daily from 11:30 a.m. For reservations or information, call 302-227-1873. |
LETTERS From CAMP Rehoboth, Vol. 18, No. 04 May 02, 2008 |