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Matt’s Fish Camp Lewes

/ Updated on July 22, 2017

Matt’s Fish Camp Lewes, the second installation of Matt Haley’s concept of simple East Coast seafood served up in an informal and relaxed setting, is up and running – with a vengeance! Seats in this small-to-medium-sized eatery are already the … Continue reading

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Leo’s Modern Mixture

/ Updated on June 27, 2016

Modern Mixture is now Leo’s Modern Mixture. Actually, it always was, but he wanted to mark his re-dedication to the tiny eatery by branding it with his name. Welcome back, Leo! We missed you. Leo’s menu invites you to “Come … Continue reading

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FACQ (Frequently Asked Cheese Questions)

/ Updated on June 16, 2017

1. Let’s start at the beginning: What is cheese? If you give humans 10,000 years they will turn anything into an art form. We did get good at stabilizing our hunting and gathering instincts, and turning them into regular and … Continue reading

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99 Sea Level

/ Updated on May 16, 2016

99 Sea Level in the Marriott Bethany Beach Ocean Suites on the boardwalk at 99 Hollywood St. in Bethany Beach opened officially on July 23, 2015. Managing partner in the restaurant operation is DCDE Hospitality (our local Bethany Blues/Starboard boys). … Continue reading

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Starboard Raw

/ Updated on June 20, 2016

The former location of Scully’s Ocean Side Cafe at 2000 Coastal Highway in Dewey now hosts the new Starboard Raw, a 48-seat raw bar venue with a limited menu and lots of raw bar options. This is an expansion of … Continue reading

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Pecorino: From Ewe to Cheeselovers

/ Updated on June 16, 2017

Once upon a time, way (way) back, call it 6000 BC, we humans invented writing. And one of the things we wrote about was our sheep. Earthquakes, wars and famines make great stories and great history, but we needed a … Continue reading

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Pasta Filata Part 2: Provolone for Supper Next Year

/ Updated on June 16, 2017

[If you haven’t read “Pasta Filata Part 1: Mozzarella for Supper Tonight,” please proceed there first. This article picks up where Part 1 left off.] There are a lot cheeses called “provolone” in this world. The technique of pasta filata … Continue reading

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The Majesty of Parmigiano-Reggiano

/ Updated on June 16, 2017

C. Fadiman said, “Cheese is milk’s leap for immortality.” This adage is often quoted, but what he didn’t say was that only one cheese actually made it to immortality. Yes, other cheeses with their respective cows, sheep and goats have … Continue reading

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Wine Royalty: A Fairy Tale Come True

/ Updated on June 16, 2017

Who doesn’t like a fairy tale with a beautiful princess, ultimately swept away by her handsome prince astride a white horse, riding off into the sunset together, through the rolling hills (or, in this instance, the vineyards) of Tuscany? Add … Continue reading

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Sneak Peek: Sno-Yo


You know the drill: Frozen yogurt place with a wall full of yogurt machines. Peruse, agonize, weep, gnash teeth, commiserate with companion and eventually choose your favorite flavor (or combination of flavors). Grab a cup (NO spoon, please! Cheating is … Continue reading

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