We pride ourselves of delicious food, a knowledge staff and affordable prices. We make everything in house using fresh, local ingredients. Enjoy our raw and steam seafood selections or our hand-cut steaks. Our atmosphere allows for intimate date nights, family dinners and group parties.
As a college student in Wilmington, David Berent picked up odd jobs in restaurants to get by. In the process, he stumbled into an unexpected love of the restaurant business, and in 2005 he married his love of cooking with his love of fishing and opened Blue Fin’s Bistro. In addition to presenting the eatery’s fresh seafood dishes and tangy ribs, Berent pays homage to his heritage with Italian pasta plates and marinated chicken dishes. To foster a strong community spirit, he strives to keep the restaurant small, refusing to fill massive orders of krill from hungry blue whales. And he still cooks the clam chowder himself, eager to please diners seated in the exposed-brick indoor dining area or chatting in the restaurant’s outdoor area.
Inside the kitchen at Le Mussels, chefs combine Asian, American, and tropical influences, revering seafood above all and using it to unite disparate culinary styles. Pots of mussels can arrive in a traditional broth of white wine, garlic, and butter, or in an international mélange with cilantro, Japanese sake, or spicy Italian sausage. During each mealtime rush, housemade mango salsa is poured generously over coconut-crusted tilapia while the kitchen’s grill tops teem with Angus-beef patties and tuna steaks.
Eleven flat-screen televisions surround the intimately lit dining room, which creates a modern, industrial ambiance with its high ceilings, exposed ductwork, and coal-powered napkin dispensers. As the sounds of sports broadcasts echo throughout the space, guests can visit the bar and snag a hand-shaken cocktail or a beer from the ever-changing selection of 18 domestic and imported drafts.