♪ ♪ JOE: We're at Henlopen City Oyster House in Rehoboth Beach, Delaware.

We're a bustling seafood restaurant.

We've got a really welcoming atmosphere.

A lot of people come in here and feel like it's got a old soul to this restaurant and they feel like family.

We have the locals that support us so strongly all year.

And then we have great repeat summer guests that we see summer after summer.

President Biden, he's been coming in here for years actually.

BOTH: Hi.

JUSTIN: I'm Justin your chef here at the Henlopen City Oyster House.

A couple things to get started with.

We have our clam chowder been on the menu for 14 years.

Our yellowfin tuna tartar with a little bit of bee pollen, pistachios, and some crispy rice paper.

BOTH: Thank you.

JUSTIN: You're welcome.

LAUREN: Ooh, these look good.

LAURITA: This is so pretty.

LAUREN: I know.

CHRIS: Joe and I have been partners for a long time, we met probably 22 years ago working at another business, and sold out of and opened this.

LAUREN: This is some good clam chowder.

The clams are big, not super chewy.

The broth in it is like good and creamy.

LAURITA: This is amazing too because you know when you get tuna sometimes you don't know what the flavor is gonna be on it.

LAUREN: Mm-Hmm.

LAURITA: But he said they're pistachio beads?

LAUREN: Beads and then bee pollen.

LAURITA: You can taste the bee pollen, wow we couldn't have picked two better appetizers to start with.

LAUREN: That's how the appetizers taste, I can only imagine what the on entrees gonna taste like.

LAURITA: I know.

JOE: As far as seafood goes, we do get our oysters now outta Rehoboth Bay, everything else is gonna come from usually the east coast.

We deal with a lot of people in Boston getting seafood a little fresher.

JUSTIN: Up next, we have our Massachusetts swordfish.

LAURITA: Wow.

JUSTIN: And our Maryland rockfish.

The Maryland Rockfish is over fregola pasta with local fava beans.

And then the swordfish has some saffron cream made with Lewes Dairy heavy cream.

LAURITA: First of all, your food is amazing, but your plating is exceptional.

LAUREN: Yes, mm-hmm.

JUSTIN: Thank You.

LAUREN: Thank you so much.

LAURITA: Can't wait to dig in.

LAUREN: We cannot wait to dish.

CHRIS: We get as much fresh ingredients as we can depending on the year, it's like six to 10 farms currently right now it's all the spring stuff.

Greens and lettuces and asparagus, fava beans, peas.

And then as the season goes on, you know, you, you'll just start getting the different things of summer and we'll start incorporating that into the menu.

LAUREN: The swordfish is really like soft, it kind of melts in your mouth, but the cream and the little kick of spice that you get pairs very well together.

LAURITA: Ooh, it does have a kick.

Well, I like peas anyway, that's one of my favorite green vegetables and green vegetables always make me think of spring.

And I have actually gone fishing for rockfish and so it's definitely one of my favorite fish.

So let's just enjoy the rest of this amazing meal.

And then head off to Funland.

LAUREN: I know Henlopen City Oyster House did not disappoint.