Time for the locals to come out and play!

One of the biggest differences between today's beach restaurant culture and that of 10 or more years ago is how many places stay open year-round. Of course a few still militantly close in the fall – one striking example is Back Porch Café. Co-owner Keith Fitzgerald says it's not as much a business decision (trust me, they could fill the place every weekend in the winter!) but more of a lifestyle decision: "Back Porch was founded by a small group of schoolteachers," smiles Keith. "We were used to the 'nine months on, three months off' life. But what really caught our attention about owning a restaurant at the beach was the 'three months on, nine months off' arrangement. Far better! That was 42 years ago and we still like that schedule. See you in the spring." 
 
Of course, competition heats up in the off season when the eating population dwindles down to the locals and a small number of smart vacationers. So restaurants celebrate that with substantial discounts and specials. You almost need a PowerPoint presentation to follow SoDel Concepts' schedule of specials, but with a bit of study it can save you lots of money. For example, each of their nine Cape Region restaurants offers a "25 percent off your entire check night," which they cleverly space out so you could actually save 25 percent virtually every night of the week. Other specials include half-price wine bottles and half price on selected entrees. Since they have more restaurants than there are days in the week, there will be some overlap, but it's still fun to jot down a treasure map of potentially cheap eats.  
 
Some restaurants actually keep some of their specials running all year. Summer House, for example, has been famous for Monday Night Burger Night since long before its present owners took over. And on Wednesdays, Lupo Italian Kitchen cuts pasta prices in half year-round. Not a bad deal! 
 
Touch of Italy has certainly carved out a niche for itself when it comes to Mondays in Rehoboth and their popular half-price chicken parm. And denizens of Lewes can get the very same deal on Wednesdays.  
 
Three-times James Beard nominee chef and owner Hari Cameron features $5 and $10 off-season specials during weeknight happy hours at his modernist eatery a(MUSE.), and Café Azafran draws people to the ocean block of Baltimore Avenue with nightly specials, including a Tuesday night $8 tapas extravaganza that should not be missed (get the haricots verts; trust me on this).  
 
Bethany Blues keeps Coastal Highway lit up with cheap wings and cheap beers pretty much every night. In fact, one of my happy places is creating a nest at their bar, gnawing on a wing or two (or nine) and listening to a good band. Oh, and sipping a discounted draft.  
 
The new Fork & Flask at Nage has kept a number of off-season traditions going, including their Tuesday night Burger Night. Off-season is most evident at the bar during happy hour, enticing locals to drown their early-sunset sorrows in discounted cocktails and beers. The value added at Fork & Flask at Nage is the possibility that expert barkeep Ginger "Queen of the Infusions" Breneman will mix your drink just right.  
 
Mariachi owner Yolanda Pineda and GM Katie Biskup get into the act with nightly specials – very few of which are a penny over $12. And one of those nights even includes paella. Pig & Fish Restaurant Company and Pickled Pig Pub are another duo (soon to be a trio) of eateries that do most of their celebrating at the bar. Happy hour discounts in the off-season are deep and delicious. The same goes for Crooked Hammock Brewery in Lewes and Rehoboth's own Conch Island Key West Bar & Grill. By the way, when nobody was looking, Bryan Derrickson kicked up the menu at Conch Island – drop by and see what's cookin'. You'll be surprised.  
 
There isn't nearly enough real estate on this page to cover all the off-season specials, but these will at least get you started. Keep an eye on CapeGazette.com and BeachPaper.com for posted specials every day of the week. And you don't have to feed hungry meters.