The Vibe Check: Shorebreak Lodge
Concept: Inventive food with a relaxed South Beach atmosphere
Average entrée price: $35.38, and prices range from $16 to $50
Kids’ Menu? No
Alcohol? Yes
Vegetarian-Friendly? Yes
Gluten-Friendly? Yes
Live music? Yes
Hours: Sun-Mon closed, Tues-Thurs 5 to 9 p.m., Fri-Sat 5 to 10 p.m.
Website: https://shorebreaklodge.com/
Address: 10 Wilmington Ave., Rehoboth Beach, DE 19971
On a Sunday evening, Ben and Diane Winiarczyk struggled to fall asleep — but not because they had a bad case of the Sunday scaries. Their Rehoboth Beach restaurant, Shorebreak Lodge, is closed on Sundays and Mondays.
Instead, they were nervous about accepting the Restaurateur of the Year Award at the Delaware Restaurant Association’s annual Cornerstone Awards, which were held Monday, Oct. 5, at 1313 N. Market St., the former Hercules Building, in Wilmington.
Ben, who has a quiet voice and reserved demeanor, had to make a speech. He’s more comfortable chatting with guests at Shorebreak’s bar than standing on a podium on a balcony above 400 upturned faces.
Most of the guests are seasoned pros, and the Winiarczyks had little formal restaurant-management training before buying Shorebreak in January 2024.
The recognition surprised them. But when Ben held the award, he marveled, “I guess it’s true.”
Association members and consumers had been buzzing about Shorebreak for some time, said Meghan Gardner, its vice president.
“We heard about the food, the choice of portion sizes, the beverage program, and the service. It wasn’t just one thing people were talking about. It was the whole experience,” she said.
Moreover, the Winiarczyks’ journey into the restaurant industry was a “compelling story,” said Mike Stiglitz, the association’s board chair and founder of Two Stones Pub.
That story starts in 1988, when Ben and Diane were high school seniors.
They met while cruising Newark’s Main Street, the “American Graffiti”-esque stage for teenage socializing. Diane attended Newark High School; Ben went to North East High School in Maryland.
They wed in 1993 and pursued their different careers. Diane, a CPA, became chief financial officer of St. Andrew’s School in Middletown. Ben taught himself animation and programming and developed browser games for clients including Mattel and Disney.
They bought their Rehoboth Beach condo in 2010 and moved into it full-time in 2018, after selling their Middletown home. Ben began bartending locally, starting at JAM Bistro. He joined Shorebreak in 2019, and Diane helped then-owner Kate Wall with the books.
Wall was the second owner of the Wilmington Avenue restaurant, founded in 2011 by chef Rob Stitt, who also started Eden, and Matt Sprenkle.
Stitt modeled the concept after Michael’s Genuine Food & Drink in Miami’s Design District, which pairs inventive food with a relaxed atmosphere.
Shorebreak’s South Beach vibe comes through in its blocky white bar, cushioned white barstools and bare tables surrounded by white chairs. At one table, tufted, armless sofas provide seating. Purple lighting once dominated; over time, the accent colors and artwork became more coastal.
The menu retains its original playfulness, a grouping of food into categories: “Gather” for vegetables and salads, “Hunt” for meat and “Fish” for seafood. Several dishes come in half or full portions, allowing guests to share or build a meal around their appetites.
“I love that there’s a bit of a ‘choose your own adventure’ approach to dining there,” said Gardner, who previously owned Blue Moon with her husband Lion, a chef. “You can make it whatever kind of experience you’re looking for that night. I think that’s really smart and responsive to how people are dining today.”
Although the Winiarczyks knew Shorebreak as customers and workers, Diane was initially hesitant about ownership. Ben had long wanted to own a restaurant, but he’d pictured a coffee shop. Regardless, they leaped.
Their financial and creative backgrounds provided a business foundation, and their travels shaped their vision. In short, they wanted to create a restaurant they would visit frequently.
Diane handles the administrative duties, but both manage the kitchen team.
“We are very hands-on with menu development, new recipes and plating,” Ben said. “We have an amazing team that sources fresh ingredients and executes each dish to meet our standards.”
Gardner was impressed by their investment in employees. The couple nominated server Kara Teat for the restaurant association’s Women’s Leadership Accelerator with Goldey-Beacom College and supported her through the program. After she completed it, they promoted her to assistant manager.
“I love that story because it shows they’re not just talking about investing in their people. They’re actually doing it,” Gardner said.
As for the bar program, Ben’s cocktails have earned recognition. His Vietnamese Coconut Coffee Cocktail won first place at Aqua Bar & Grill’s espresso martini contest, and his Ginger Yuzu Margarita won first place at Developing Artist Collaboration’s TacoMania.
His process is painstaking. For his clarified Long Island cocktail, he measures ingredients by the gram and uses a centrifuge to clarify the lemon juice and cola, removing harsh bitterness and artificial color, he said.
“You end up with a perfectly clear cocktail that takes you back but surprises you with the balance and quality,” Ben said. “This might sound like a lot of trouble, but we have the philosophy that no effort is too great to bring our guests the best cocktails we can.”
Based on social media posts, customers are appreciative.
“We have been several times this summer. Food is always delicious. The staff is wonderful. And the bartenders are the best. It’s become our go-to place for a nice meal (and an) elegant but relaxing experience,” Rose Mili wrote.
Bob Yesbek, also known as restaurant critic The Rehoboth Foodie, singled out on-site ownership and Ben’s presence behind the bar. He also praised the service.
Personal chef and musician Paul Cullen saluted the couple for building on the founders’ work.
“Ben and Diane took the incredible foundation built by Chef Rob and Matt — amazing food, a fantastic vibe, and a passion for hospitality — and brought it to the next level,” he said.
The owners say Shorebreak’s reliability helps turn first-time diners into regulars.
“Providing a consistent experience gives our guests comfort in recommending Shorebreak to friends, bringing friends in to dine with them and coming back time after time,” Ben said.