Theo's Steak, Sides & Spirits - Rehoboth Beach

We loved this place! Was our first dine out of the year on Jan 1st we took my sister while she visited us. Chuck took great care of us. We went without reservation and were able to get a table, recommend to reserve to ensure you will be seated. The food was amazing and cooked to right term. The atmosphere was warm and cozy.

We had an absolutely fantastic evening at Theo’s in Rehoboth. The Steak Diane was outstanding — perfectly cooked, rich in flavor, and clearly prepared with care. The side offerings were generous and delicious; each plate seemed to be made for sharing (or indulging!).

Our wait staff was exceptional — they offered thoughtful recommendations, checked in at just the right times, and made us feel welcome and cared for. The atmosphere was warm and inviting, with a vibe that felt upscale yet relaxed. It’s the kind of place where you want to linger over dessert or pour another glass of wine.

We’ll absolutely be back to Theo’s. If you’re looking for top-tier steaks, great service, and a memorable night out in Rehoboth — do yourself a favor and dine here.

Theo’s Rehoboth has great food, a great menu, and in the past I always enjoyed the atmosphere and staff. Last year I visited several times and consistently had good meals. Unfortunately, after multiple experiences, I no longer trust the business practices there.

The first issue involved tip amounts. A friend visiting me noticed discrepancies between the tips he wrote down and what later appeared charged on his statement. Thankfully, he keeps receipts and pays close attention to his bills. It happened more than once. At first we gave the benefit of the doubt because he only had his customer copy, but after that we started taking photos of every receipt left for the restaurant.

Fast forward to this spring - May 2026. I returned looking forward to another great meal. While sitting at the bar, I specifically discussed the chef’s steak special with the bartender — the smaller portion with one steak medallion and mashed potatoes. They call it their half portion. I even mentioned I was adding asparagus because the smaller filet portion would pair nicely with it, and the bartender agreed, commenting that it was indeed a smaller portion steak.

When the meal arrived, the filet portion looked much larger than normal. After eating part of it, I questioned whether I had received the special or the full entrée. The bartender suddenly claimed she must have ordered the full portion in error. Instead of handling it professionally, she abruptly took the plate away before I had even finished what would have been on the half portion. I had yet to have tasted the potatoes and only ate half of the first small medallion. They have an open kitchen and I could see and partially hear the discussion between the bartender and the Head Chef and it certainly was an in appropriate discussion.

That experience left a very bad impression. Between the prior concerns over tip discrepancies and this situation, it feels like there’s a pattern of trying to squeeze extra money from customers whenever possible. That’s unfortunate because the food itself is genuinely very good. But great food alone doesn’t make up for business practices that leave customers feeling uncomfortable or taken advantage of.