Social Profile: 
✔️Lunch ✔️Dinner ✔️Dine in ✔️Take out
… View more
Our executive chef/owner Danio Somoza has created a menu that will please every palate. From Our dry-aged prime steaks, freshly sourced seafood, and local produce. You will taste the passion in every bite. We are driven to provide the community with the finest family-owned and operated restaurant in Bethany.
Address and Contact Information
Address: 98 Garfield Pkwy 2nd Floor, Bethany Beach, DE 19930
Phone: (302) 581-0448
Website: https://harvesttidebethany.com/
Menu Photos
Order and Reservations
Order: Order online
Photo Gallery
Related Web Results
Harvest Tide Restaurant – Bethany Beach, DE
Our goal at Harvest Tide is to provide you with quality oysters, seafood, and steaks, as well as service that far exceeds your expectations in Bethany …
Harvest Tide Steakhouse – Bethany Beach | Bethany Beach DE
Harvest Tide Steakhouse – Bethany Beach, Bethany Beach. 1461 likes · 122 talking about this · 149 were here. Our executive chef/owner Danio Somoza has…
Harvest Tide Steakhouse Restaurant
Nestled in the picturesque Bethany Beach, Harvest Tide offers a coastal-inspired ambiance, ideal for celebrating the holidays with fresh seafood and coastal …
Last Updates
Reviews
Jenn R
Excellent Food & Service – Harvest Tide, Bethany Beach DE
We had a wonderful experience at Harvest Tide. We both ordered the filet with truffle puree mashed potatoes — cooked perfectly to our request with beautiful presentation. The calamari appetizer was very good, and for dessert we shared the pumpkin cheesecake topped with pumpkin sauce and whipped topping — absolutely five-star quality: light, flavorful, and generously sized.
We also had a pitcher of white sangria. It was a bit diluted due to ice in both the pitcher and oversized wine glasses, giving just under four glasses total, but it was still enjoyable. Service was excellent; our waiter was attentive, friendly, and offered helpful menu suggestions when asked.
We sat outside, which provided a great view and allowed us to enjoy a live boardwalk concert nearby without it being too loud to talk. One minor issue was locating the entrance — we accidentally sat at the Mexican restaurant next door first, as the entrance is a few steps up. Our table was a little low, but after moving to a more stable table, the experience was much more comfortable.
Overall, Harvest Tide is a fantastic choice for great food, attentive service, and a pleasant outdoor dining experience in Bethany Beach.
… moreWe had a wonderful experience at Harvest Tide. We both ordered the filet with truffle puree mashed potatoes — cooked perfectly to our request with beautiful presentation. The calamari appetizer was very good, and for dessert we shared the pumpkin cheesecake topped with pumpkin sauce and whipped topping — absolutely five-star quality: light, flavorful, and generously sized.
We also had a pitcher of white sangria. It was a bit diluted due to ice in both the pitcher and oversized wine glasses, giving just under four glasses total, but it was still enjoyable. Service was excellent; our waiter was attentive, friendly, and offered helpful menu suggestions when asked.
We sat outside, which provided a great view and allowed us to enjoy a live boardwalk concert nearby without it being too loud to talk. One minor issue was locating the entrance — we accidentally sat at the Mexican restaurant next door first, as the entrance is a few steps up. Our table was a little low, but after moving to a more stable table, the experience was much more comfortable.
Overall, Harvest Tide is a fantastic choice for great food, attentive service, and a pleasant outdoor dining experience in Bethany Beach.
Jennifer Carson
Harvest Tide was an absolute dream to work with! As a wedding planner with J Carson Events, I partnered with them for a rehearsal dinner and welcome drinks, and Donna made everything so easy and enjoyable. She let us completely customize the menu and even reimagine the restaurant floor plan to fit the couple’s vision. For the welcome drinks, her team went above and beyond by setting up the night before, which was such a huge help for our load-in. The food and bar displays were beautifully done — thoughtful, elegant, and perfectly executed. Highly recommend Harvest Tide for any event!
… moreHarold D. Dams
This was our second visit to Harvest Tide after about a year in between, both times during the summer. The restaurant is consistently good—never overly crowded, no long waits, prices are reasonable for the location, and the menu has a solid selection.
A few areas could use improvement:
• The orange crushes were disappointing, especially for the price.
• A couple of dishes were forgotten.
• The atmosphere could be elevated with live or soft background music, dimmer lighting, and maybe candles for a warmer vibe.
… moreA few areas could use improvement:
• The orange crushes were disappointing, especially for the price.
• A couple of dishes were forgotten.
• The atmosphere could be elevated with live or soft background music, dimmer lighting, and maybe candles for a warmer vibe.
Augusto Cangahuala
Really good overall experience. Delicious fish, kobe beef burger, and steaks. The drinks were also very good. Our server was very friendly and attentive. We also received a complimentary loaf of homemade bread with honey butter. It was so good that we finished before I could react and take a picture.
… moreMara NYC
Thanksgiving holiday dinner very good! Turkey, pork loin, beef, stuffing, sweet potatoes, brussel sprouts with bacon, butternut squash soup, multiple salads, and so much more. Fresh fruit, many desserts, plenty of beverages. Cozy for conversation. Enjoyed everything.
… moreEdward Oates
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!
… moreA 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!
Nick Alfano
I attended a scotch dinner here last night, not only was the food excellent, the pairings were mindful, and the service was higher tier. It’s evident that the manager, Donna, puts a lot of heart and energy into her pairings and restaurants cocktail / food programming! I’m excited to attend more industry dinners that they host, and highly recommend attending one. You won’t be disappointed. 10/10!
… moreTracy Niedrowski
My husband and I went to Happy Hour at Harvest Tide yesterday. The bartender was friendly and made excellent drinks. We had the raw oysters and hush puppies on the HH menu which were very good. We then ordered the Thursday special of 6 oz filet with potatoes puree and we got scallops and the mushroom risotto as well. Everything was excellent. I would definitely recommend this restaurant.
… moreTanya Jackson
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.
… moreOur 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.
Joseph Koltisko
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.
… more