Overall Food Service Noise Bathrooms Value

Pig & Fish Restaurant Company

/ Updated on November 12, 2016
Overall
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Service
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Original chef and co-owner Michael Stiglitz has long since left this talented restaurant group, but, like their companion eatery Pickled Pig Pub, Doug and Lisa Frampton have kept the proverbial homefires burning. And they do an amazing job. And if your comments are any indication, they are still doing a great job. (“Stigs” can be found at his new ventures, Two Stones Pub, in Newark and North Wilmington/Naamans).

Pig and Fish Restaurant Company is located on Rehoboth Avenue on the south side of the street where the old Sydney’s Jazz Club used to be. Having owned a BBQ restaurant, I’m hard to please when it comes to smoked pork, brisket, chicken and other BBQ items. Pig & Fish surprises me every time. Their Carolina-style pork BBQ is infused with vinegar and hickory and, take my word for it, is as close to “the real thing” as you can get without having a pile of seasoned hickory out back. It’s served sauceless (á la North Carolina, of course). There are no hickory smokers on the premises; former Chef Stiglitz generously shared his secret with me, and I will not divulge it. If you get the sandwich, don’t wimp out on the cole slaw! It adds a refreshing temperature gradient and a celebratory crunch. I like to pile on the pickles too. The all-important roll is yeasty and dense with a crispy exterior. (NOTE: A BBQ sandwich with a stale or tough roll is a disaster and must be immediately destroyed.)

It’s not all about BBQ at P&F. Listen closely to the server’s litany of specials, for they are almost always good. An example: Last week I had the Bacon Scrapple Banh Mi Sandwich with Daikon, Carrot and Cilantro. I posted a photo on Facebook (it’s also in the gallery that accompanies this article) and as of this writing there are well over 50 comments, either by email or posted on Facebook, ranging from praise and awe to the sanctimonious whining of those who love to hear themselves vilify scrapple because they think it makes them look like picky eaters. (And trust me, many of these people can be found at Cracker Barrel or Popeye’s chowing down with their backs to the door. Of course I know this because I’m usually sitting across from them….)

Whew! I might have gotten a little carried away there. Must have been the daikon.

UPDATE! We have been back to P&F many times. Bottom line: P&F continues to please. I had the Thai Pork Sandwich and I have to tell you it was delicious. The base is the same tasty BBQ pork they normally serve, but they added a very nice — and not too sweet — Thai sauce. A bit citrusy, a little vinegar — if you like things rather spicy, this is the sandwich for you.

The appetizers were also typically good, especially the Hog Wings. Not wings at all, these are pork shanks cut from the fibula section of a pork leg. A delightfully lean chunk of meat kicked up with P&F’s signature Thai-tastin’ sauce. Another high point was the cool and crispy Chopped Salad, entitled (obviously for lack of a better name) “Pig & Fish Salad” on the menu.

The Smokehouse Burger is delicious. Applewood-smoked bacon and smoked gouda crown this tasty patty along with caramelized onions and a mild horseradish sauce. Two members of our crew started with the Tuscan Mussels and though they reported them tasty, they arrived at the table barely lukewarm. Interestingly, they ate them all.

The Brisket Sandwich also remains on the menu, and that’s a good thing. Onions, cheddar and pickles make this a nice dinner platter.

It’s a rare Rehoboth restaurant nowadays that doesn’t change its menu regularly. So note that many of these items may or may not be available. But the menu is always tempting, I promise. From the crispy chopped salad full of goodies (more about that later), to their seasonal soups (they tend to vary), appetizer-time is a party. They sometimes offer variations on the basic Memphis or Baby Back ribs, and they are all good. P&F does it up right, with a delicate crispy crunch on the top surface of the meat (evidence of a proper last-minute sear, hopefully over a flame), not soggy but still easy to pull from the bone. Again, they don’t have a smoker, but they make do just fine. My lips are sealed.

With all of my signature humility, when it comes to ribs, I must tell you that I can do pretty much the same thing using the Brinkman smoker in my back yard. But when I think about having to rub them with spices and other goodies the night before, then refrigerating them overnight, soaking the hickory chunks in water and juices, building a wood fire, standing enveloped in smoke for about 9 hours tending fire and temperature while making the whole neighborhood smell like the Memphis BBQ Cookoff, then dodging the flames as I sauce and sear ’em on the grill, it just seems a lot more civilized to walk in, sit down, order them at Pig and Fish. Let THEM burn their eyebrows off!

The last time we went, I had the Lobster Mac ‘n’ Cheese. Anchored with a densely satisfying orecchiette pasta, the sauce was rich and buttery, but a bit thin for my taste. I would have liked it more cohesive and tight. Frankly, a little more lobster would have been nice too. There were only three rather small pieces and I’m not sure it justified the $20+ price tag.

My favorite dining companion loves the Pan Crispy Chicken Breast (a staple on the menu, at least for now), nicely finished with mashed potatoes and a veggy medley. Other signature items I can’t leave out are the Tabasco Smoked Pork Tenderloin and the Barbecued Meatloaf. Interesting and creative twists on basic comfort grub.

Don’t miss the “Chowdah,” a not-too-thick New England-style clam chowder loaded with corn, bacon and potatoes. This is a soup worth getting. Try a little Tabasco on top for a nice extra kick. Another appetizer that I always try to order is the BBQ Basted Pork Quesadilla, a happy marriage of BBQ and Mexican flavors.

I pride myself on my own chopped salad (a popular item at my restaurant many years ago) and P&F takes the Chopped BLT Salad a step further with, among other things, gorgonzola and blue cheese, bacon and red onions. They offer two sizes depending on when you ate last — or when you plan to eat again. I can go on and on about various individual dishes, but suffice it to say that I have never yet had a bad meal at Pig and Fish. I think that many of us who live here in Rehoboth Beach have certain restaurants that we reserve to impress visiting friends and family. For me, Pig & Fish is one of those places where you can be sure that everybody will leave happy and full.

The Pig and Fish Restaurant Company is located at 236 Rehoboth Avenue. They are associated with the equally popular Pickled Pig Pub on Coastal Highway by Starbuck’s. Give them a call at 302-227-7770 to make sure they are open. If you’re lucky, you will be waited on by celebrity server Chipper Beach. Yup, that’s his name!

Click here for Pig & Fish’s menu. (L. (limited in off-season–call), D., Bar) Price Range: Moderate +.

Off-season Specials & Hours

Specials & Moods change quickly. Always call a restaurant first.

pp = per person.
BOGO = buy one, get one.
Bloody = bloody mary.
domestics = American-made beers (e.g., Bud).
imports = foreign beers (e.g., Heineken).
Rails = non call-brand alcohol.
Prix Fixe = one set price.
Mains = entrees.
Margs = margaritas.
Chix = chicken.
AYCE = all you can eat.
Lite = Miller Lite
drafts = draught beer.
Early Birds = arrive before a certain time.
Apps = Appetizers.
bottles = beer in a bottle.
à la carte = order off the menu (no prix fixe).
crafts = micro/artisanal brews (e.g., Old Leghumper Lager)

236 Rehoboth Ave.
(302) 227-7770

Sunday
Open at noon for lunch
Happy Hour at the bar 4-6 (over 21 only)
Craft Drafts & Beer Bottle Specials!
$4 house wines and $2 off any wine by the glass
$3 rails
Discounts on selected apps.
Monday
Open at 3
Happy Hour at the bar 4-6 (over 21 only)
Craft Drafts & Beer Bottle Specials!
$4 house wines and $2 off any wine by the glass
$3 rails
Discounts on selected apps.
$2 off ALL drafts
Tuesday
Open at 3
Happy Hour at the bar 4-6 (over 21 only)
Craft Drafts & Beer Bottle Specials!
$4 house wines and $2 off any wine by the glass
$3 rails
Discounts on selected apps.
Wednesday
Open at 3
Happy Hour at the bar 4-6 (over 21 only)
Craft Drafts & Beer Bottle Specials!
$4 house wines and $2 off any wine by the glass
$3 rails
Discounts on selected apps.
Thursday
Open at 3
Happy Hour at the bar 4-6 (over 21 only)
Craft Drafts & Beer Bottle Specials!
$4 house wines and $2 off any wine by the glass
$3 rails
Discounts on selected apps.
Friday
Open at noon for lunch
Happy Hour at the bar 4-6 (over 21 only)
Craft Drafts & Beer Bottle Specials!
$4 house wines and $2 off any wine by the glass
$3 rails
Discounts on selected apps
Saturday
Open at noon for lunch
Happy Hour at the bar 4-6 (over 21 only)
The Rehoboth Foodie

About the Author

"My goal is to promote Rehoboth Beach dining while remaining honest and impartial. I don’t gush unless a place deserves it, and I don’t pull punches, either. With so many good places to eat around here, it just doesn’t make sense to waste the calories — or the money — on anything less." View all articles written by The Rehoboth Foodie

Add Your Comment
  1. kissangel says:

    Steakhouse Sunday special in the off-season is a hit.

  2. George A says:

    Disappointed with the actual Restaurant Week menu versus the menu advertized on the website. Three of the best items from the first course & the entree choices were gone & substitutes were not appealing. Felt like a bait-and switch manuever. When questioned, the hostess pointed to the “subject to change” note at the bottom of the menu without further explaining. Will not return. Rating: -2

  3. mark polo says:

    First I will say that we like this restaurant. We run in last minute and usually feel well served and satisfied with the combinations and presentation. It is a nice mix of casual and fine. But the thing that drives us crazy, and by the way stops us on occassion from going more, is that they charge extra for substitutions like mashed potatoes instead of french fries. This has happened several times. It is petty and not a gracious thing to do. It is the thing that stays in our mind as we walk away instead of how nice the experience and food was. This policy should be rethought.

  4. k the falc says:

    Went tonight for happy hour drinks and food. Excellent, as always. Partner had hummus, I had fish tacos. Great place to hang at h. hour with good prices and good food. Those fish tacos should be talked about. Always fun to be at the small bar with friendly patrons surrounding us. Lisa and her gang do a great job handling big groups, including kids, small groups , always consistently well done in every way, including the servers’ skill and friendliness.
    K, the Falc

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