Henlopen City Oyster House named top small business
Joe Baker and Chris Bisaha have done a lot in six years, perhaps more than most restaurant owners accomplish in a lifetime.
Their restaurant, Henlopen City Oyster House, has developed a loyal following from locals and tourists alike, has gained national recognition and most recently, was named Delaware's top small business by the U.S. Small Business Administration.
"The choice was hard, but quite clear," said Cindy Small, SBA resiliency coordinator.
Baker and Biasha, she said, "have demonstrated remarkable growth in a very short period of time, and have indefinitely secured a spot in coastal Delaware's foodie scene."
For the Henlopen City Oyster House owners, the top small business award validates all of the hard work they’ve put in.
"Blood, sweat and tears have gone into this place," Baker said, with a smile. "But it's all been worth it."
Henlopen City Oyster House, located on Wilmington Avenue, is consistently featured among the Top 10 best restaurants in the region on review sites like Yelp, Trip Advisor and Washingtonian.
On any given night during the summer, the 95-seat restaurant operates on an hour and a half wait or more.
"This feat alone speaks volumes," Small said.
The restaurant also contributed to Rehoboth Beach being chosen in 2014 as one of the Top 10 beaches by National Geographic. The article noted: "For the locavore: After a day at the beach, head to Henlopen Oyster House for a platter of briny oysters..."
The popular eatery features eight oyster varieties daily, in addition to an array of fresh raw bar selections. The menu is handcrafted using fresh and seasonal ingredients sourced from local farmers and purveyors. The menu features items like tuna tartar, charcuterie, slow roasted pulled pork sandwiches, lobster mac and cheese, wild boar rack and fried day boat scallops.
They constantly experiment with unique and unusual ingredients, like whelk and loose neck barnacles, as well as study restaurants in other extremely competitive food scenes such as Philadelphia and New York. Baker and Bisaha said the key to their success in the competitive Rehoboth restaurant scene is constant evolution and research.
“It’s just about staying on top of everything," Bisaha said. "We’re always trying to evolve and emulate what’s going on. We try to keep the building fresh, from food sourcing to the wine and beer selection, down to the ascetics.”
The restaurant's concept and atmosphere embodies the term, "beach meets the city," Baker explained.
Painted brick walls feature antique mirrors and glass oyster plates. The space is trimmed in shades of grey, tan and dark blue. Glittering chandeliers and swanky jazz music add to the ambiance.
Another key piece to their success, Bisaha added, is their staff.
"We couldn't do it without them," he said.
The Henlopen City Oyster House staff, Small added, was another selling point in why Baker and Bisaha won the award.
"They have the same chef and nearly all of the employees they started with," she said. "Meaning, they've established a reputation for consistency. Not just with exceptional food, but with their staff. Employees that stick around are a reflection of strong, supportive leadership."
Baker and Bisaha will be honored May 5 at the Dupont Country Club in Wilmington.
Henlopen City Oyster House was one of 54 winners, a diverse group that includes businesses from all 50 states plus Washington, D.C., Puerto Rico, Guam and the U.S. Virgin Islands.
Their advice to aspiring business owners — "Love what you do," Bisaha said.
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