The brand new Coast Rehoboth hotel (part of the Tapestry Collection by Hilton) is up and running at the old Sandcastle/Conch Island location at 2nd St. & The Avenue. And located therein is Sirocco Restaurant. The new property was developed by Harvey Hanna and Associates and is operated by TKo Hospitality Management. TKo manages and operates hotels owned and developed by HHA, plus many more, including about 20 hotels, restaurants and event centers in Ocean City, the DE Beaches and points north.
On our first visit we had the pleasure of meeting VP of Operations for TKo Hospitality Drew DiFonzo and talented Executive Chef Bob Sosnovich.
Sirocco leans in a Mediterranean direction, with a selection of four soups/salads including an interesting “Rocket & Grapefruit” salad. In keeping with the popular “small plate” tendencies happening at many beach resorts, the menu offers a selection of everything from Flaming Saganaki (fried cheese served tableside a flambé) to Lamb Smashburger Sliders. On the large plates section, we are tempted by the Filet au Poivre and the Whole Roasted Branzino.
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The Greek Salad is beautifully presented in a stacked version crowned with a generous slice of feta. Red onions, olives cucumber and tomatoes are included. The star of that show is the dressing! It's delicious. I tried to get Chef Bob to bring me a wine glass full of that dressing (with a squiggly straw) but he thought I was just kidding….
We ordered the roasted branzino served alongside capers and other nicely acidic goodies. The fish is served whole, so watch out for the little bones – but if you carefully cut from the outside of the fish, you'll be alright. I'm a sucker for a slider, and I went for the Lamb Smashburger Sliders. They are exactly as I hoped they'd be … lamb needs a slight sear to bring out the flavor, and these little burgers checked off that box. A crispy salad accompanied the dish. By the way, toasted rolls! A nice touch and make it taste even better.
They are open Sun – Thurs. 11 – 11 and Fri. – Sat 11 – midnight. They are working on a website and we'll post a menu as soon as it is available.
