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We offer Happy Hour daily from 3pm to 5pm in both the Oyster Bar and Main Bar. Our Happy Hour menu features daily raw bar specials, menu favorites and libation specials. The seasoned veterans have known each other since working together at Fork & Flask and became best friends. They are excited to be part of an impressive creative team that is developing a signature dining concept for The Walsh Building and the Lewes community.
Lewes Oyster House
The new includes items the guests can’t see, such as the plumbing, roof and revamped kitchen. But they will notice the oyster bar in front of the nearly floor-to-ceiling windows. Pedestrians on Second Street can see oyster shuckers at work, while customers bellying up to the oyster bar can watch the pedestrians. “As soon as you open the door, you’re hit by so much activity, whether it’s the oyster bar or the beautiful wine cellar that Cat created,” Garner says. Tim began his hospitality career during summers at the beach as a dishwasher at the Avenue Restaurant in Rehoboth Beach during its heyday.
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Although Lewes lacks a boardwalk, guests can find elevated boardwalk fare at Lewes Oyster House such as Old Bay & Malt Vinegar Powder Fries, Lobster Corn Dog, and our Double Patty Snake River Farms SmashBurger. Other guest favorites include, LOH Seafood Towers, Rotisserie Ta Farms Chicken, and our Five-Spiced Duck Breast. Located in the historic district, Lewes Oyster House honors the rich heritage of ubiquitous and democratic oyster consumption in 18th and 19th century Middle Atlantic taverns and oyster houses. Rehoboth's original cheesemonger reveals the history and the secrets of high-quality cheeses and how to pair them with your wines and your dinners. A Dover native, Corea started as a dishwasher at Dogfish Head Brewings & Eats in Rehoboth Beach. He graduated from the Culinary Institute of America and worked at Restaurant Daniel in New York and Bibou in Philadelphia.
Prepared Oysters
Wednesdays | 5pm - 10pmChef Daniel Boulud called him “pasta guy” for a reason.Chef Sean & team will feature select house-made pasta dishes each week.The LOH regular Dinner Menu will also be Available. You’ll find a rotating lineup of German, Belgian, and Czech ales and lagers featured across our 10 taps, Czech side-pull faucet and bottles/cans list.
Menus
Walk-ins are always welcome for lunch, happy hour, and dinner. Happy Hour is available at our main bar and oyster bar areas only. Reservations are recommended for dinner.Walk-ins are always welcome for lunch, happy hour, and dinner.Lunch is first come, first served.Happy Hour is available at our main bar and oyster bar areas only. Named after our building’s namesake, the Walsh Room is our most intimate dining space offering a warm and cozy vibe. Adjacent to the Tap Room, glass pane walls allow the right amount of buzz to filter in. Guests in the Tap Room can admire the Walsh Room’s stain glass wall features via the private entrance flanked by warm celadon green velvet draperies.
You'll love the huge raw bar on display in the front window of the restaurant. Join us for Happy Hour Monday through Saturday from 3pm to 5pm in both the Oyster Bar and Main Bar. Our Happy Hour menu features daily raw bar specials,menu favorites, and libation specials.
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Tim grew up in Dover, Delaware and is a graduate of Salesianum School, Villanova University, and Fordham School of Law. Tom grew up down Old Landing Rd. in Rehoboth and began his career in hospitality cooking cheesesteaks at the Peddler’s Village General Store in Lewes at the age of 15. He waited tables while studying and playing football at McDaniel College in Westminster, MD, where he eventually graduated with a BA in Sociology and Communication in 2011.
Scroll through the gallery and see what they'll be serving! Some of the highlights include a delicious “Damn Good Burger” with Wagyu beef, bacon and cheese on an onion roll. Stars of the show include the Low Tide Oysters (see the gallery) smothered in warm butter and a 3-cheese blend. We also loved the Oyssters Rockefeller – a modern take on that traditional dish. And don't miss the ricotta toast with hot honey, sunflower pesto and sea salt.
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Our first floor restaurant space features a neutral color palette and earthy tones, exposed brick walls, cozy banquets, and mixed materials like rich leathers and weathered woods. Lighting was carefully curated featuring oyster pearl lighting and vintage brass fixtures that evoke a feeling of beach nostalgia. Sean grew up working on the farm as an All-State wrestler at Caesar Rodney High School in Camden, DE and started his “Best-of-Delaware” award-winning culinary career at Dogfish Head Brewery & Eats on Rehoboth Avenue. Mondays | 5pm - 10pmBuy a bottle of any Bubbles on the LOH wine list and get a complimentary dozen oysters of your choice. Chef Sean & team will offer Special Oyster Features each Monday.The LOH regular Dinner Menu will also be Available. Our menus feature Mid-Atlantic comfort foods presented in unique ways.
Offering our most flexible seating options accommodating reservations for parties of two to eight guests as well as private parties upon request. The just-like-home banquette seating is so comfortable it keeps guests lingering for a well deserved nightcap. While Lewes lacks a boardwalk, visitors can find elevated boardwalk fare at the oyster house. For example, consider fries, charbroiled burgers, a lobster corn dog and rotisserie chicken—items that “evoke summer memories,” Corea says. DelawareToday’s ‘Best of Delaware’ award-winning chef Sean Corea and team serves inspired tavern fare, expertly prepared with regionally sourced ingredients along with crisp lagers, interesting wines, and artisanal cocktails. I was honored to be included in a media party last weekend, and they dished up some tasty bites.
The new owners have leveraged the staggered levels, and the bar remains upstairs with a second dining area, giving guests options. One day last year, friends Sean Corea and Tom Little were kicking around the idea of opening a restaurant—and it wasn’t the first time. The industry veterans had been brainstorming ever since they met while working for La Vida Hospitality.
There's a lot more, and I don't want to ruin the surprise. Familiar faces abound there on 2nd St. in Lewes, including former Fork & Flask sous Chef Dillon Walker, bartender extraordinaire Sean Norris, and of course Tommy Little and Exec Chef Sean Corea. DelawareToday’s ‘Best of Delaware’ award-winning chef Sean Corea serves up inspired tavern fare, expertly prepared with regionally-sourced ingredients along with artisanal cocktails, crisp ales & lagers, and interesting wines.
Stationed along Second Street’s bay of windows, the Oyster Bar is one of our most popular spots in the restaurant. Whether for lunch or dinner, guests will always find someone shucking from the daily featured Oyster menu behind the bar. Guests can pull up a seat at the bar or snag the coveted Pearl Table in the window. Although reservations are not accepted in the Oyster Bar, walk-ins are always welcome on a first come first serve basis. In addition to our lunch and dinner menus, Daily Oyster and Raw Bar menus are available.
The conversation turned to the Walsh Building on Second Street in downtown Lewes, better known as the original home of the Rose & Crown and Jerry’s Seafood. Our cocktail program features a variety of old and new school creations using some traditional and modern techniques – from the ice to the garnish, each cocktail is crafted to showcase the spirits how they were intended. A number of professionals in the wine business share their experiences and choices with RehobothFoodie.com visitors. Tables are reserved for 1 hour 30 minutes for parties up to 2 guests; 2 hours for parties up to 4 guests; 2 hours 30 minutes for parties up to 6 guests; and 3 hours for parties of 7+.
Your guide to the people, places and activities of Delaware from its beaches and coastal towns to its bustling cities and historic sites. And there’s no better place to succeed than an oyster tavern, the partners agree. After all, Eastern Seaboard residents have been slurping and sipping in such establishments since the Colonial era, Little notes. Lewes Oyster House is one of several newer eateries turning Delaware’s first city into a dining destination. The new restaurant is near Bramble & Brine at The Buttery, Raas, Heirloom and Harbour, which overlooks the canal. Lewes Oyster House is now hiring hard-working crew members to fill all front and back-of-house positions for its maiden voyage.
In 2014, he became a sous chef at Nage, also owned by La Vida Hospitality. Corea was the executive chef during the restaurant’s transition from fine dining to the cocktail-oriented Fork & Flask. Weekly, off-season and holiday specials from area restaurants. It’s not all about beer, however, as the wine bar section illustrates. And Fork & Flask customers will recognize Sean Norris, a mixologist and student of cocktail lore. That’s a switch from the past when customers often bypassed the front dining room to climb the stairs to the second-level bar.
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