/ Updated on August 13, 2019

After more than a year of construction and arm-wrestling with regulators, the ornate purple Victorian building located between Heirloom and 2nd St. Tavern on Savannah Road has become Raas: An Asian/Indian “fusion” restaurant. Owned by a group of Lewes doctors that includes Lewes urologist  Dr. Ramachandra Hosmane and his cardiologist son Vinay, the building was returned to its original light blue and white motif. The owners were fortunate to secure Chef GG Gupta to handle the kitchen duties and the fusion of Asian, Thai, Indian and Caribbean cooking.

I was honored to be invited to a media/friends & family party, along with Cape Gazette Publisher Dennis Forney and his lovely wife Becky, columnist Michael Hurd, Ph.D., Heirloom Executive Chef Matt Kern, Karen and Tony Sposato, Rob and Lorna Arlett, the Drs. Hosmane and others. The restaurant is now open full time as of August 7, 2019.

The menu is starting out rather conservatively (and wisely) as the brand new installation gets its sea legs. Chef GG has put a number of interesting dishes on the menu, some of which are viewable in the gallery. After the restaurant has settled into a routine and the larger menu is available, I will add a review to this page. I NEVER review a restaurant within a month of its opening or without having visited at least three times.

I can tell you that the flavors are very well curated, with intense tastes and aromas reminiscent of Indian, but with other influences as well. Lucas, our server, is a recent transplant from Maine and was efficient and extremely friendly. The entire evening was a pleasure.

The restaurant is located between Heirloom and 2nd St. Tavern on Savannah Road between 2nd and 3rd Streets.

Scroll through the image gallery to get a look at some of the dishes.

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

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