Harvest Tide Steakhouse, Bethany Beach, DE

I must say, this place is a gem!
A little on the pricey side, but that’s what to expect in a beach town. The food was absolutely delicious and the cocktails were next level.
The bread they serve at the beginning was delicious and warm.
Our friends tried the prime rib special for $35 with the seared tuna and Brussel sprouts. The meat was cooked to their preference and was a huge portion! The tuna was delicious but rather small as it is a “starter”. The brussel sprouts were tender and the cheese added a lot to the flavor.
I got the halibut out of sheer curiosity! A nice thick filet of white fish, complemented by rice , spinach and a delicious sauce- truly a fantastic meal if you want fish! Highly recommend 10/10
We also tried some local beer and got a Bloody Mary and a bourbon cocktail. The bartender was on point! Very well made cocktails.
Our server was amazing and always checked on us for refills and dessert.
I am glad we came here before the busy season truly starts- the food came out quick!
Another good tip- check out the live music right beside the restaurant!

We started with the $10 bread service, which should set the tone at a restaurant positioning itself as premium; instead, the bread was dry and barely edible. The oysters were fine—fresh enough and, as most diners know, hard to mess up—so no complaint there. The Delmonico steak ($135) was marketed to us as a special by our server as 32oz and bone-in (I'm still confused who serves a $135 steak with onion rings on top?). We ordered it medium-rare, but it came out rare, which is a basic miss for a cut that’s supposed to be the star of the meal. We added a crab cake as a supplement, and it was cold in the center, another straightforward preparation issue (especially considering we're in Bethany Beach... this is where Crab Cakes should shine!!!). The Brussels sprouts were the only item at our table without a complaint; they were properly cooked and seasoned.

Our check came to roughly $270, including tip, which felt absurd for the quality delivered. That pricing might make sense if the kitchen consistently nailed fundamentals, but our meal didn’t meet that standard. The restaurant advertises humidity-controlled storage for USDA Prime steaks—a detail that implies precision and care—yet the kitchen failed to cook our steak to the requested temperature. Careful storage and premium sourcing are irrelevant if execution on the line doesn’t follow through; a rare steak when medium-rare is requested, and a cold-center crab cake, are not nitpicks but essential issues. At this price point, diners reasonably expect accurate temps, hot food served hot, and clarity in labeling, especially for a flagship steak.

To be clear, our server, Lisbeth, was lovely—professional, friendly, and attentive throughout (I leave it for another day to discuss being gaslit that my steak was indeed medium rare). My concerns are squarely with kitchen execution and the overall value proposition. I want to see this place succeed, and the path forward seems simple: cook steaks to the requested temperature, verify hot items are hot before they leave the pass, and ensure the menu clearly communicates what’s being served—particularly on bone-in weights for premium cuts. Focus on cooking to temp before premium add-ons and steak-program talking points. If those basics are tightened up, the price and the marketing might finally align with the experience.

Had the best experience when I didn’t even know what I was looking for. Delicious food, fresh oysters, but the key was the bartender Chris. Made the best craft cocktails. First time there and absolutely not my last. If Chris is at the bar, you won’t be disappointed.