SoDel Concepts opens new restaurant in North Bethany

Bethany Beach, DE — SoDel Concepts, a restaurant group owned by Matt Haley and Bryony Ziegler, announces the opening of a seventh eatery – Matt’s Fish Camp in Bethany Beach.

Formerly the Seaside Grill just south of the Indian River Bridge, the concept and location of the new restaurant has been at the forefront of its founders minds for years. “Since Bry and I built Bluecoast back in 2000 we’ve wanted to get on that site,” says owner Matt Haley. “We really like the community aspect of that neighborhood.”

The idea is to provide a fresh pier-to-table dining experience with the classic, family-friendly feel of a simple seafood shack. “We’ll serve whatever’s fresh and in-season,” states Haley. “Everything’s local, from the catch of the day, to the vegetables coming off the farms. Anything that’s fresh and swimming around the ocean and inlet is what’s on our menu.” From delicate blue fish cheeks or skate alongside fresh tomato-corn salad to baskets of fried clams, peel-and-eat shrimp or “Fish Camp Stew”, no seafood appetite goes unsatisfied.

Lobster is one of the main stars of the menu. One, two, and three pound crustaceans will be available at Matt’s. Take your pick of preparations – order it steamed, stuffed, in a roll or lobster thermidor, to name a few. For those that can’t decide, “Shore Dinners” have a taste of everything. Imagine a cake pan loaded with steamed shrimp and clams, a whole lobster, corn on cob, redskin potatoes and crusty fresh-baked Parker House rolls on the side. Finish it off with homemade blueberry or campfire pie.

Inside, full table-service is provided while outside rustic picnic tables offer the perfect spot for a quick bite or a frosty float on a sunny afternoon. “It’s casual and beachy without compromising the quality of seafood,” says owner Bryony Ziegler of the new restaurant. “It's not necessarily low-end either – you can get a three pound lobster and bottle of Cakebread [wine], but it's not at all trying to be fine dining.” Matt’s also features a “to-go” menu and window for easy carry-out. “So, we could basically cater a picnic on the beach or someone's happy hour on their own deck.”

The concept for the restaurant came to Matt and Bry while traveling through seaside towns up and down the East Coast. “We found ...