Former employee returns, makes McShea's into Surfside
To the untrained eye, Dewey Beach might look the same. But a closer look reveals the small, tight-knit community has a new addition.
Tucked into the busy strip along Coastal Highway, Surfside Bar & Grill, already seems to have received the approval from locals and tourists alike, thanks to its gourmet burgers and fresh frozen cocktails, says owner Tommy Simpson.
The handcrafted menu offers options like the Scrapurger, loaded with provolone, thick cut scrapple, a fried egg and maple syrup, and the Maverick, a colossal double cheeseburger topped with sweet onion jam, cheddar cheese and Surfside sauce.
Generously stuffed tacos, sandwiches, fresh salads, steaks, seafood entrees and unique appetizers, like grilled street corn and deviled eggs, topped with bacon and a Sriracha drizzle are also available.
"It's everything I knew people would want down here," he said. "Fun, simple, but awesome beach food."
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Simpson grew up in Wilmington and spent nearly seven summers working in Dewey Beach at McShea's, a popular pub with Irish flair. Job opportunities eventually led him to New York, where he worked his way up from bartender to general manager to vice president of operations for a popular restaurant group.
He was happy, he said, but a phone call from McShea's changed everything.
"The owner told me he was selling the place and he wanted to know if I was interested in buying it," he said. "Next thing I knew, I was packing up and moving back to Delaware. I got to tell you, I never saw any of this coming."
Simpson isn't the only one whose life has come full circle. When he took over, he asked Karl Johnson, McShea's chef of 17 years, to join him on a new adventure in familiar territory.
"It was an easy choice," said Johnson. "I know this kitchen like the back of my hand and Tommy is one of the best guys out there. I was all in."
Other familiar Dewey Beach faces were recruited for management positions, like Jason Knowles and Steve Bowers. Their faces are now about the only thing recognizable at McShea's-turned-Surfside.
Simpson was determine to transform the space, making it open and bright, and family-friendly.
The restaurant received fresh paint, new hardwood floors, light fixtures, tables and booths, as well as several flatscreen televisions and modern decor. Construction crews also widened the original structure, busting through the wall of the neighboring beach shop. The much-needed expansion, Simpson said, allowed for an additional 50 seats.
"The old layout was extremely dark and very narrow," he said. "But it feels fresh and open now. The restaurant had good bones; it just needed some love."
Simpson made sure to also upgrade the bar. It now features 12 draft lines, an eclectic wine selection and a handcrafted cocktail menu with nearly a dozen specialty frozen drinks.
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Weekly specials are offered; Saturdays and Sundays there are $5 frozen drinks from 12 to 6 p.m. Mondays through Fridays restaurant-goers can get half-priced burgers from 3 to 6 p.m. and on Thursdays starting at 4 p.m., $17 can get you a steak dinner with two sides.
Kids don't miss out either. They eat for $5 every Monday, Tuesday and Wednesday night.
"I wanted Surfside to be a cool hangout but also very family-friendly," he said.
As Simpson settles into his first summer season, he already has expansion plans on the mind. But a new Surfside won't be opening anytime soon. He knows he needs to conquer Dewey Beach first.
"One step at a time," he said. "But the future looks promising."
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302-537-1881, ext. 209
Surfside Bar & Grill
Where: 1705 Highway One, Dewey Beach
When: 9 a.m. to 1 p.m.
Call: 302-227-7000
Visit: surfsidedewey.com