James Kling
Google
Travel days are always a bit hectic and harried, and our arrival to Rehoboth Beach was compounded by the extreme traffic that high season in July brings. But our experience at Michy’s Relaxed Dining last autumn was so extraordinary that I was confident that we would settle right into the beach vacation groove. Michy’s, on the basis of one dining experience, had already climbed the ranks of favorite restaurants in Rehoboth: could they replicate that experience and my high expectations?
Indeed they could.
We were immediately in that relaxed vibe as we settled into a pair of drinks (the Bond-Tini for my dear wife, with Grey Goose and blue cheese olives, and a refreshing gin concoction called the pink flamingo for me). Our server, Jess, was beyond excellent, enthusiastic, knowledgeable about the menu, and a joy to interact with. She was attentive throughout dinner without being intrusive, and made sure that appetizers, drinks, and entrees were all delivered with perfect timing.
We started with the halibut ceviche special and firecracker shrimp appetizer. Halibut is an unusual ceviche selection, but it worked exceptionally well, with a spicy, tangy marinade, and a bed of shredded Napa cabbage. The firecracker shrimp is similar to a well-known and often-copied spicy, creamy shrimp appetizer, with A+ execution, elevated by scallions, lime, and crushed peanuts. The calamari is the best we’ve ever had, but the firecracker shrimp drew raves.
DW opted for the day boat scallops, the entree she ordered last year, served with shiitake, oyster, cremini mushrooms, pea risotto, shaved parmesan cheese, Italian parsley, basil, and truffle oil. The scallops were so fresh they tasted like sweet summer corn, and were fork-tender. The accompaniments were impressive in complimenting the scallops, and in the balance and creativity of flavors.
A newer menu addition is the cod, which was served over rice with a sweet chili garlic sauce, shaved greens, and bacon. Every bite was a delight, and the combination of everything on one forkful was revelatory. The chef ensures that seasoning is tight and never under, and my only minor quibble of the evening was that a few bites were perhaps over-salted. Don’t let that stop you from ordering this, though, it was nearly perfect.
It’s difficult to explain the dance of flavor that comes from these simple yet thoughtful flavor combinations, and the preparation and execution of every dish is perfect. The open kitchen concept reveals a cooking staff that purrs with well-oiled communication, and the chef and co-owner Richard Davis is a calm presence overseeing everything that comes out to the floor.
Jess suggested a delicious Marlborough sauvignon blanc from Squealing Pig winery, and we were sadly too full to sample dessert. But our first night in Rehoboth had an auspicious start, and was going to set the bar high: in fact, after a week of excellent dining, I would give Michy’s the gold for best meal of the week, and they are cemented as one of, if not the very best dining destination.