From the same team behind the lauded Henlopen City Oyster House, this fresh-on-the-scene restaurant is winning accolades in its own right. At press time the Blue Hen had just earned a Best New Restaurant semi-finalist nomination from the James Beard Foundation. Inside the eatery's farmhouse-chic digs, chef Julia Robinson whips up gourmet comfort fare, including deviled eggs with chicken cracklins and lobster pot pie.
The cocktail game is strong at the stylish bar, where communal tables keep the vibe festive. There's a fire pit out front. The Blue Hen, named after the state bird of Delaware, sits inside Avenue Inn & Spa.