A couple of years ago, the former owners of Palate Restaurant in the Safeway center in Rehoboth (now home to Hammy's Burgers & Shakes) moved operations to Lewes to take over the former location of Gilligan's restaurant on the canal at 134 W. Market St. Harbour restaurant is much larger with an inviting bar and the good food you'd expect from Chef Gary Papp.
The waterfront views are spectacular. Bar patrons sit just a few feet from docked boats on the canal. By the way, the bar has been totally revamped from the old Gilligan's, with seating both inside and outside. It also serves as a service bar for the extensive outdoor dining area. The carefully prepared fine-dining tradition continues, with creative plates created by longtime and very talented chef Gary Papp. Palate fans will remember Gary's Bourbon & Brown Sugar Beef Brisket dished up with red eye gravy, Yukon potato gratin and haricots verts. It is still on the menu (at least as of this update). One of the best dishes we've had so far is the Hemp Seed & Coriander Herb Spiced Duck Breast glistening with a honey chile glaze alongside coconut lime risotto with a carrot, bell pepper and cilantro chimichurri (a saucy combination generally consisting of shallot, chile, garlic, vinegar, cilantro, parsley, and oregano).
If you're lucky, The Papps friendly son Tavish might wait on you and/or deliver your order to your table. The bar program is also unusual, with unique cocktails such as ‘Smokey The Bee – bees knees', ‘Journalist on 2nd St. – boulevardier' and ‘Welcome To The Jungle – jungle bird'.
Of course, Gary Papp is the exec. in the kitchen, and when they opened he was ably assisted by the late Chef Tim McNitt (former kitchen boss at Back Porch Cafe in Rehoboth). The Cape Region still misses one of the great ones.
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You do not want to leave without trying one of Lorraine's inspired desserts. One of my favorites was her famous creme brulee. Hope against hope that it is on the menu! Harbour also does a Sunday Brunch in season, with typically unique entrees such as Smoked Scottish Salmon Toast with Baby Greens, and a Brisket Omelette with bacon, spinach, onion and cheddar, The less adventurous can always get the Classic Eggs Benedict or the Steak & Eggs. They might be less adventurous, but they won't be disappointed.
The location was totally rebuilt from the ground up by the former tenant Gilligan's and it's bright, airy with great views from pretty much any angle.
Reservations at Harbour may be had at 302-200-9522.