To get a sense of The Greene Turtle's commitment to the neighborhood, one need only sit at the bar and look up. Dozens of mugs hang above the counter, emblazoned with the pub's logo and a unique number—each one belongs to a recurring patron. The Mug Club awards its members with draft-beer discounts and other specials, but more importantly, it allows loyal patrons to feel as though they own small slices of the venue without tattooing their names on the bartender's arm. This sense of shared familiarity is what fuels the entire franchise, which refrains from calling its locations "restaurants" in favor of friendlier terms: gathering places, communities, havens.
Many of the locations contribute more than mugs to their districts. Staff members who participate in the annual Tips for Tots program donate the entirety of one day's tips to a nearby Toys for Tots initiative, and Tuesday Funds for Friends events benefit local organizations. These efforts have been chronicled by press sources such as Food and Drink magazine, with features that liken The Greene Turtles' philanthropic generosity to the generous portions of comfort food that leave the kitchens.
From cheeseburger sliders and flatbread pizzas to handmade lump-crab cakes, the offerings on the menu embrace barroom traditions along with ingenuity. The steak and chicken entrees arrive with classic sides of green beans and yukon gold mashed potatoes, whereas the eastern shore mac ‘n’ cheese updates a comfort staple with chopped bacon, lump crab, scallions, and Old Bay seasoning. Diners can enjoy their meals by the glow of private flat-screen TVs—there's one in every booth—or beneath one of many larger televisions broadcasting sports games throughout the venue.
Under the watchful eye of owners Jose Perez and Yolanda Pineda, Mariachi Restaurant's culinary team builds homemade Mexican, Spanish, and Latin American cuisine from a catalogue of authentic and fusion-based recipes. The hearty dishes run the gamut from grilled chicken breast resting atop homemade durango sauce to charcoal-broiled pork marinated with imported Mayan spices that singe the true date of the apocalypse into the meat. Barkeeps man the restaurant's two watering holes, keeping fine wines and spirits flowing as feasts unfold in a dining room ornamented with white linens and paintings on the wall. Mariachis amble through semiprivate dining rooms to enliven soirees, and on the second-floor outdoor patio, guest sup alfresco overlooking the beach and boardwalk below.
At Nage’s cozy dining room and wine bar, guests share small plates of truffle mac-n-cheese, mussels, and ricotta gnocchi paired with glasses of wine or specialty cocktails. The chefs use seasonal, local, and organic ingredients in their tapas and entrées, such as sirloin steak frites and Chesapeake crab cakes, making popular modern dishes with a tip of the hat to tradition. Exposed brick walls, low-hanging lights, and a chalkboard specials menu set the scene. Nage features live acoustic music every Friday night, as well as weekly wine tastings and ladies’ nights on Wednesdays.
Mr. P's Pizzeria's Italian wood-burning oven bakes more than 21 varieties of pizza and calzones in its 700-degree splendor. Noshers can sink mouth bones into the classic margherita ($7.75+) or Shrimp 'n' Pesto ($11.50+) sauce-and-cheese pies, or sample the Alla Puttanesca with Goat Cheese, packed with a bonanza of chunky home-style tomato sauce, whole-milk mozzarella, artichokes, capers, black olives, garlic, and goat cheese ($10.50+). The menu depicts 13 pasta specialties, including the mozzarella-slathered chicken parmesan ($12), and a team of broth and spinach that officiates over the vows of eternal love made between miniature meatballs and pasta balls in the popular Italian wedding soup ($3.75/cup, $4.25/bowl). Mr. P's Pizzeria also gives bored teeth something to do by whipping up subs, salads, and homemade cannoli and hosting smiling contests.
The friendly fishmongers at Fish On! lure in diners with a seasonally rotating menu of mid-Atlantic seafood, marbled steaks, and locally picked produce. Start by using pan-roasted mussels to win a mermaid bodybuilding contest ($9), and then take a victory swim in the shellfish- and lobster-populated tomato broth of the Lewes seafood stew ($24). Fish 'n' chips refine fading cockney accents ($17), and Bar Farms Delmonico steak acquaints diners with a hunger-fighting team of grilled asparagus and rosemary-potato cake ($25). Desserts such as apple pie with cinnamon ice cream keep sweet teeth from elongating into shark teeth ($6), and an international cascade of wine provides a tastier thirst-quenching alternative to saltwater.
Cuisine Type: Seafood
Handicap Accessible: Yes
Number of Tables: 11–25
Parking: Free street parking
Most popular offering: Lobsters, blue and snow crab, fresh fish
Alcohol: Full bar
Outdoor Seating: Yes
In your own words, how would you describe your menu?
Our menu and decor stems from the charming town of Charleston, South Carolina. We have a rotating list of fresh fish as well as a variety of specials that keep our seasonal visitors coming back year after year. We have fresh local clams and oysters, shrimp, mussels, crab cakes, pastas, salads, poboys, and of course, crabs. The sale of snow crab legs and blue crabs has been a staple of Claws since its opening in 2006, and there is simply nothing better than some fresh crabs and a cold beer. We also have a selection of non-seafood items for those who can't or simply do not eat seafood. Our beer list features both draft and bottled craft beers [from] some of the most popular breweries in the country.
Are there any dishes on the menu you consider to be a hidden gem—not necessarily the most popular, but surprisingly delicious?
We think that our crab cakes are the best in town. We also serve fresh cold-water lobster tails from time to time that, when paired with a filet mignon, can't be beaten. All of our menu items are hand-made and fresh, and made with local ingredients to boot. We also have a balsamic salmon that comes with sauteed brussel sprouts that people seem to adore. Our lobsters are shipped from Maine very regularly during the season, and we love seeing our customers wear lobster bibs and crushing some crustaceans.
Is there anything else you want to add that we didn't cover?
For people who aren't locals, we are located only two blocks from the ocean on Rehoboth Avenue, which is the main strip in town. It's a prime location that will be very busy during the summer months.