Amuse

Chef Hari Cameron stunned us. We came from DC with low expectations. We enjoyed every bite. We left converted and ready to return.
My husband and I were celebrating our 10^th anniversary. He was diagnosed as celiac about 30 years ago; I have life-​threatening shellfish allergies. We can usually eat smart and be fine, but our choices are often uninspired and safe.
At A (muse), we were treated carefully, but comfortably. Lovely service, knowledgeable server, polite and talented at front of the house work. Because it was a slow night, Chef Hari came out and chatted with us as well. He was terrific — committed, smart, creative, and enthusiastic.
We started with the homemade pickle plate — a stunning array of crunchy pickled celery, carrots, and radish, with an assortment of mustards and toast tips. Perfect and tasty. Best pickles we’ve had in years.
We also tried the fava bean appetizer. Bear with me – fava bean pods that were grilled and covered with Old Bay seasoning. Eaten like edamame, these were delicious. Inspired — keeping the fava beans in the pods was unusual, grilling them even more so. Just delicious. I can’t wait to re-​create these on my home grill.
My husband had the tuna with new potatoes, kale, and microchives. He loved it.
Since we were out and the pasta was home-​made, I took the liberty of having the orecchette and loved every bite. It was prepared with roasted beets, red cabbage, goat cheese and fresh dill. Unusually light, savory, but sweet (from the beets), tangy from the cabbage — an all-​around winner of a dish. Chef Hari said he got the idea from eastern european flavors. Again, totally unique and inspired.
For dessert, we shared the sorrel (!) sorbet (to die for, not too sweet, lemony light, but somehow milky, never tasted anything like it) and the strawberries with homemade granola. Yum yum yum. Again, savory, flavorful, delicious. Who puts pignoli nuts in granola? Chef Hari, that’s who.
DO NOT PASS GO OR COLLECT $ 200.00. VISIT A (MUSE) WHILE IN REHOBOTH. And Chef Hari, please please please open something in DC.
What a honor and a treat to eat your food.

We’ve been eating at @muse since it opened — and we’ve loved every meal we’ve eaten! So, it was rather shocking to be served such questionable choices this last time. The greens came with kombucha, which is a sweet distilled beverage, but somehow it was salty – too salty to eat. Perhaps the salt flakes spread over the bread should have been a warning. The rabbit was served with scrumptious vegetables – but the rabbit itself had been brined and curiously sprinkled with salt. Not sure how so much salt became the chief seasoning at @muse… It certainly does not reflect the high caliber of cuisine previously served here. The waiter, Lo, seemed out of touch with the excessive use of salt. We probably will not be returning.

Highly recommended for a unique tasting meal. We stopped in during happy hour, and enjoyed a few cocktails and some small plates. We sat outside and enjoyed our conversation with the host and waiter.

We visited a (muse) last week and experienced some of the most creative and innovative food we have had in quite some time. We don’t come to Rehoboth often and when we do it is often with others and we cook in or go to their favorite place. About 5 years ago we started coming for a full week on our own and I don’t cook at all! This gives us a chance to explore the wonderful restaurants that we want to explore. We hadn’t been to a (muse) in a while, (several years), but after our meal last week it will have a permanent place on our roster! I had a first course called grain and seed that was incredible! A mixture of grains including quinoa, with sunflower seeds and a dollop of clotted cream to mix in as you liked… wow it was delicious and so unusual! I followed it with scallops that were divine, cooked perfectly, sweet and delicious. My husband had a dish with fresh snap peas that again was so creative and unique as well as delicious! He followed with the halibut, cooked perfectly, sweet and delicious!
Our server Lo was a delightful young man with a great personality as well as being very knowledgeable and professional. Everyone we spoke to was incredibly nice, interesting, and very engaging.
The wine list is well thought out with great selections, that are not found in other restaurants, a perfect amount of variety, as well as a fair price point. We enjoyed a wonderful bottle of Black Chicken Zinfandel.
From start to finish we had a fabulous evening of great food and wonderful service, thank you to all!

Must eat here when in Rehoboth. Generous portion of sea scallops. Very good sharp sheep cheese. Everything delicious down to the bread with oil. Thank you! Will be back.

We went to aMuse on Saturday night for dinner. We sat at the bar and had a really nice evening. The bartender David made my wife wonderful drinks and was really enjoyable and attentive. We had a cheese plate (really good), dinner, and then dessert. As always the food was Great and the Dessert was out of this world.
Thank you David and Hari for an enjoyable evening.

Amuse is BY FAR the best restaurant in Delaware. I’ve enjoyed the chef’s tasting menu three times now and I’ve visited for cocktails and late hour apps twice. I’ve never once been disappointed, and I’m always amazed and impressed by the creativity and superb execution of the food. Every bite takes you on a journey. Most places in Delaware that people rave about are just «Delmarvalicious,» but Amuse is something you would find in a metropolitan area. I highly recommend.

There are no other restaurants in Rehoboth Beach like Amuse. Every time I am there, I find something new about food that I like. Chef Hari is a genius who is genuinely interested in making food that is thoughtful and inspired. I would recommend this restaurant to anyone who loves to be surprised and delighted by the food that they eat.

This was our second visit and both times it was great. The sweetbreads are amazing. The scallops were perfectly cooked and accompanied by a nice apple butter sauce. The pork entrée was also excellent. The vegetables were all so fresh and prepared in a simple yet elegant manor. We can not wait to return.

Wonderfully creative. The chef it seems likes to try interesting things and doesn’t mind going out on the edge. I had a succulent grass fed strip steak. It was presented with several white anchovies on top and over a bed of greens with an anchovy rich caesar like dressing. If it sounds a little odd it was certainly good. «Cracker jack» dessert with peanut butter sponge cake, caramel mousse, and popcorn ice cream.
The space is chic and airy. My only complaint is the noise from the partitioned bar area was a bit loud for the rest of the dining area. The party goes left about half way through out appetizer though and we enjoyed the rest of our wonderful dinner.

I would consider this a restaurant. I often wonder how such an institution came into being. The human body requires energy, that energy comes through certain kinds of vegetation and flesh, those objects of nourishment are placed in the body only by the mouth, masticating and salivating, swallowing and gulping in repulsive rhythms. Through this configuration of nature, and perhaps the innate human impulse for social interaction, the restaurant has emerged. But how?
I pondered such questions as I ate at Amuse alone. It seemed a little touristy.

Pricey but worth every penny… especially since we did the 5 course tasting menu, which was actually six with their amuse-​Bouche (hence their name). We were starving and I was afraid the portions would be too small but to my surprise the whole experience filled me. Chicken and steak were both seasoned and cooked to perfection. Amazing sunflower seed dish and the vegetables in all dishes were roasted with the right amount of flavor. We will be back. Sit outside if you can and the weather cooperates.

Last night I was at A muse at about 830 pm.
Inside the noise level was very loud, we did dine outside on the patio area which was very nice!
I ordered the halibut fish entrée which was a bit crusty and dry. Perhaps the fish was cooked intentionally that way it wasn’t bad, although Not spectacular. Served with some peas and green beans. The entrée was drowned in a tomato based sauce.
Fish portion was ok while the items that came with it were very few. The dish was presented well.
My companion ordered the Nj scallops. This dish was a lil better, it was accompanied with okra squash and zucchini.
The scallops were very tasty, portion was just right.
Overall the service was terrible, several times cocktails were ordered but never arrived.
The waitress was a bit rude and seemed clueless about the menu and was unable to recommend anything sepicific and was opinionless.
We ordered beets and Marcona almonds to start.
Again present well but nothing to brag about.
Dine with caution!

Our go to restaurant whenever we visit Rehoboth. This time we ordered all of the (FIRSTS)
and a bottle of Gruner Veltliner. Everything was spot on– even something like a plate of Grains and Sprouts makes this carnivore smile. Can’t wait to return. Hari and his staff are the best

Great company, pleasant server, absolutely glacial service, horrific acoustics for conversation… good, ok food.
It was a quiet Wednesday night in Rehoboth Beach, DE. We got seated at a (Muse) pretty quickly. That was the last thing that happened quickly in what became a 3-​hour, very noisy meal.
The menu is excellent, albeit small: 5 entrees, 8 – 10 appetizers and 3 desserts – plus a selection of cheese plates and a large beverage menu. The fare is purportedly local with chic adjectives like «heirloom», «big eye» «smoked here», «potted», etc.
Mixed drink specials were enjoyed, but pass on the watery, ice-​filled glass of sangria. Excellent glasses of wine from a bottle, not a box.
Potted chicken is a pâté, in case you wonder. The cracklings were excellent. Beets were pretty but not tasting of much flavor. Two appetizer plates could be a meal. The cheeses were very good and served with crackers and garnishes. Look for one tiny slice of good bread per person when you sit. Don’t ask for more – unless 3 hours isn’t enough time to bring it!
The chard and tomatoes on my «big-​eye» tuna ($ 32) were excellent. Our server had to point out the onion reduction; it was a ½ tsp brush stroke on one side of the plate. I was anxiously expecting a seared but rare, sushi-​grade tuna portion since that’s what I described and seemed to get an acknowledgment. The tuna tasted steamed with a non-​distinct, grey outer ¼″ and mushy inside. Other guests were satisfied with the «pa. pork» and halibut.
The popcorn ice cream dessert got the most praise of all the dishes we tried.
Overall-​for an upscale-​priced place – try it, but don’t expect, like we were, to be overwhelmed or dine with a satisfying, «that was worth it» feeling. Maybe it was a bad night; the place was half full. Maybe the sheer noise of the building and the inability to speak with the 4 others at our table was unsettling. We take our time eating and have enjoyed many long meals. This place was just a long wait with insufficient attention and way too protracted meal service – again, while normal conversation across a round table was challenging.
At the end, the credit card reader failed to connect so we could charge our meal. I can’t say we were pleasantly aMused. I doubt we will return. Back to Blue Moon or Eden for an in-​kind meal.

Every detail touches your tastebuds like fireworks! We enjoyed many appetizers and main dishes and passed them around the table to share. It was an amazing experience to try each plate and I highly recommend it!
The atmosphere was enchanting and hip with a very comfortable vibe. Wine was flowing and the candle lit room made everything sparkle. Chef Hari hit a home run with amuse!

Where do I start?
We had :
Cheeseboard — Camembert, Vermont Cheddar and Moody Blue.
First Course — Picked Vegetables and Potted Chicken
Entrees — Rabbit Sausage and Rabbit Leg w/​heirloom vegetables (me) and Halibut (the wife)
Dessert — Crackerjack (peanut butter sponge cake w/​caramel crème sauce and popcorn ice cream) and Strawberries w/​goats milk cremeaux
My god, this was good. The food is as delicious as it was beautiful. If the words «potted chicken» don’t excite you, prepare for that to change. Try everything. Take the recommendations from the staff — they seem as excited about the food as you soon will be.
Chef Hare Cameron is doing something very special in Rehoboth. If you get the chance, go here, chain yourself to a table and eat until nothing else fits.

We had the 5 tasting courses paired with
5 wine tastings. It was like a symphony in food. It started with light spring floral notes and grew enriched herb and fruity notes darker and stronger, course by course until the main course. Then it lightened again and finished with a desert that reflected all these notes. From a shrimp with flowers and herbs we progressed to shaved beef with flowers, herbs and seaweed then local scallops with peas and pasta. The main course was local tuna with a white beet. Desert was cheese and strawberries followed by chocolate cake, ice cream, and mousse with a floral herbal syrup. Everything was beautiful to the eye, the nose, and the taste. Perfect.

Happy Hour had arrived and I was very excited to try amuse. I attended a chefs conference a few months back and the chef/​owner here won a bunch of awards so it has been a book mark for sometime.
I arrived first and was a little taken aback at the small crowd waiting for the doors to open. This place clearly has a following. The bartender advised all the wines were house (which didn’t make sense to me) the food happy hour had a few small plates we tried: pickle board, sprouts with lardo, cheese board and squid ink pasta. All were pretty good and these small plates filled is up pretty quick I will say that the squid ink pasta needed salt but there was plenty of fresh seafood and veggies in this dish.
Service was fine and the cocktail list had some interesting options. I would def consider coming here during the off season again this place is pretty small and it probably gets packed during the summer.
They offer HH 7 days a week

Pretty good, though loses a star for some rough edges detailed below.
We came with a large party and tasted through most of the small-​plates section of the menu. House pickled vegetables were nicely crisp and a good variety in the jar, a great mini-​app with drinks and bread. Cocktails varied; the «summer sangria» was pretty basic, but the gin-​and-​sweet-​pickle concoction a friend ordered was genuinely different. Sweetbreads, beef carpaccio, potted chicken, foie gras, and ricotta gnocchi were all excellent. The standout was probably the fresh peas with ricotta, which came together nicely and was much more substantial than you’d expect for a dish of peas.
Things that could be improved:
— The current iteration of the poached lobster dish doesn’t quite work. I can believe that lobster, cream, and berries could come together for a nice salty-​sweet. This one didn’t.
— Bone marrow Oreos sound awesome (the idea being that original Oreo filling had lard in it) but just fell flat. The cookie didn’t taste chocolatey, and the filling was certainly high on mouthfeel, but low on flavor. In general, the desserts section of the menu seems to need help, there’s little that grabbed anyone’s palate.
— Wine list needs a little truth-​in-​advertising. We ordered the «Kanonkop Pinotage». The bottle brought was a pinotage, and it was Kanonkop… except that it was their «Kadette» bottling, which is the «value» line of wine that retails for under half the price of the main Pinotage (and gets the lower-​quality juice put in it). Of course it’s a restaurant, there’s a markup, but (A) that means the markup is a «WTF!» 400%, rather than a «grumble» 200% and (B) that’s not the wine we were expecting to drink! Yes, I’m being nitpicky, but if you’re going to hold yourself out as one of the fanciest and sophisticated restaurants in town, you’re going to get way worse wine snobs than me!
Overall, we’d still come back on a future trip, I’m just expecting that some of this will be fixed to justify that return visit.