![]() Expect dishes such as duck confit tamales and smoked mackerel taquitos. On Tasting Tuesdays, Gardner turns loving patrons into his willing guinea pigs with a slightly off-beat tasting menu. He loves pushing the envelope, so fans expect superb lamb dishes, as well as the signature fried green tomatoes to start. Chef Lion Gardner’s French-, Spanish- and Italian-influenced menu borrows heavily from local, sustainable and organic products. The only Delaware bar-restaurant to host the Shirelles and serve foie gras in the same calendar year combines a hugely popular bar with a high-end dining room. Expect more mushroom- and Gouda-crusted rockfish and rare-only tuna with wasabi cream. The new Wilmington Riverfront location takes the same approach as the original in Rehoboth, but with an uptown twist. Fish is an obvious choice-from crab cakes and fried shrimp to pan-seared mahi mahi-but you’ve got to love homemade sides like sweet potato mashers and desserts like peanut butter pie. Norman and Eric Sugrue’s family recipes are so good, other families pack into Big Fish to taste them. 59 Rehoboth Ave., Rehoboth Beach, 227-3674 Watching one made is akin to watching someone blow glass by hand. It’s the best, if not the coolest, drink at the beach. Try The Back Porch’s Café Flambé, a mix of Kahlua, Galiano and coffee embellished with fresh whipped cream, cinnamon and nutmeg and a rim of scorched sugar. Chef Leo Medisch and the rest of Back Porch’s owners travel far and wide to excite their taste buds, then pass the adventure on to you, via Pugliese buratta, roasted Guinea hen and more. ![]() Made by foodies, for foodies, The Back Porch is the only place in Delaware where you will find grilled rabbit loin with truffled gnocchi or walnut-crusted paillards of duck breast with beet root polenta and blood orange. 425 Hockessin Corner, Hockessin, 239-2314 There is nothing like a seafood stew Provençal on a chilly night. The menu recently changed to accommodate budget-minded diners, but the decor is still country elegant, and the pumpkin-mushroom soup and stuffed mushroom caps remain area classics. : The Restaurant Issue: 96 Favorites, continues…Īlmost 30 ago, the Back Burner set the standard for an area that was in need of fine dining, and it remains at the fore. If you like yuca, you’ll find plenty of it here, as chips, as a mash and as gnocchi. Feeling the island vibe yet? Try the dark rum-guava barbecue sauce on the ribs or a good Cuban sandwich. You’ll also love a festive offering of starters such as skewered jerk chicken, ceviche and conch fritters. You’ll love the view of the marina from the sunroom, with its towering windows. The bad: You might have to wait for a seat. Diminutive though it is, Agave has become a hotspot. ![]() Think chiles en nogada and crispy fish tacos. Before opening the place, owner Chris McKeown toured Mexico to learn what gives añejo tequila its oaky finish while he also discovered the secrets of stellar Mexican cuisine. 203 Rehoboth Ave., Rehoboth Beach, 226-0877Īt Agave, more than 70 varieties of tequila find their way into glasses for sipping, tasting flights and margaritas. There’s a variety of sakes, as well as sake-based cocktails, a wine list heavy on Californians and more martini combos than you can shake a cocktail mixer at. If that’s not your thing, try the lobster crab cakes, teriyaki or pad thai. You’ll find sushi and sashimi of salmon, tuna, yellowtail and more, as well as creative maki. Traditional Japanese decor is hip again, which makes Abstractions even hipper by default. One-of-a-kind seared beef capriccio is served with deep-fried prosciutto, artichokes drizzled with roasted garlic and horseradish-infused olive oil, then garnished with shaved Parmesan. Filet mignon, Delmonico, New York strip-they’re all here. ![]() Your new favorite slab of beef: 10 ounces of certified Angus bliss seared in a 1,600-degree oven. Owners Bob Mitchell and Tom Holmes scour the markets for aged beef so fine, it should be insured. ![]()
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