The Blue Hen named Beard Award semifinalist

The Blue Hen in Rehoboth Beach is capping off its first year in business with a nomination as a semifinalist for Best New Restaurant in the culinary world’s version of the Academy Awards, the James Beard Foundation Awards.

Owners Joe Baker and Chris Bisaha are among 28 semifinalists vying for the award; five finalists will be named Wednesday, March 14, for the award gala in Chicago, Monday, May 7.

Baker said he was surprised by the nomination, which puts Blue Hen in a class with restaurants in large cities such as Washington, D.C., Chicago and New York City.

“It’s amazing. It’s just an honor,” Baker said. “Rehoboth Beach, a small beach town, it’s pretty cool that they recognize this area. It couldn’t be a better way to cap off the first year.”

“There’s a lot of good restaurants,” Bisaha said. “I’ve been reading about these restaurants. Being listed in that class is surreal.”

Rehoboth-area restaurateurs have had a good run at the Beard Awards in recent years. The late Matt Haley was named Humanitarian of the Year in 2014, while Dogfish Head founder Sam Calagione was named the Outstanding Wine, Spirits or Beer Professional in 2017 after seven nominations.

“My brother lives in San Diego, and people don’t even know where Delaware is,” Baker said. “The fact that this small coastal town -  we’re getting recognized on national levels for things that are going on in this town. Everyone should be proud of that. There’s a lot of talent. I think it sets us apart from a lot of small beach towns on the East Coast.”

“It’s good for the town every time it happens,” Bisaha added.

Baker and Bisaha started Henlopen City Oyster House on Wilmington Avenue nearly a decade ago. After eight summers of building that restaurant into a Rehoboth favorite, Baker and Bisaha started The Blue Hen, also on Wilmington Avenue. For their second offering, Baker said, they wanted to provide a similar dining experience from Henlopen City Oyster House with a different menu.

“Do American food again,” Bisaha said.

“We always loved cheese,” Baker said. “We started to do cheese at Henlopen City Oyster House, but we’re a seafood restaurant. How do we expand on that?”

Baker said they also wanted Blue Hen to be a place where “you could dress it up or dress it down.” Bisaha said another big appeal of the restaurant was the outdoor patio, which always fills up when the weather is nice.

Despite their thrill at being named a semifinalist, Baker and Bisaha are taking a reserved approach to the idea of being named a finalist.

Baker said, “I think we have some tough odds to make it to the finals, but let’s just say if we made it to the finals…”

“...Then I’d be really nervous,” Bisaha said.