Starboard Claw

/ Updated on April 14, 2024

Restaurateur and entrepreneur Steve “Monty” Montgomery and his team have done it again. In addition to opening Starboard Claw (in the old Hammerheads space in Dewey) on Memorial Day 2023 weekend, he went off the deep end and opened his new Starboard Sauced the same day (in the old Mama Celeste pizza place in Dewey Beach  – he always owned the building). Longtime Starboard associates Keith “Toastie” Kirk and Joe Lopez are equity partners.

As you might expect from the combination of Starboard and Dewey Beach, the place is already a go-to party spot for those who like to see and to be seen. The menu is quite creative, and features the iconic roasted chicken from the ill-fated Chicken Ed's restaurant that was destroyed by a drunk driver several years ago (where the miniature golf spot is now). There are also features from the Starboard family of restaurants, including Bethany Blues' ribs, BBQ and those Pigs on the Wing which I love.

The menu also offers steamed crabs ( at the moment the only place in Dewey Beach doing that). You can also get lobster tails and whole lobsters. One of the stars of the appetizer menu is the Lobster Corn Dogs. A whole tail is dipped in batter and fried to a golden crispiness. Just get it. You can thank me later.

The house-made mozzarella logs are also getting lip-smacking reviews. As you might expect from an experienced restaurant group, items like Delaware Corn Dodgers, Blue Crab Claws, Delmarva Steam Pot and Spicy Coconut Shrimp Ceviche are all over the menu. SEE THE WEBSITE HERE. (You can navigate to the download menu from the front page.)

They are open 7 days in-season from 3 until 1am. Happy hour is 3 – 5 Sunday thru Friday.

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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