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Out of MIXX & into The Pond
In spite of the never-ending restaurant headlines, I try to keep an eye on the smaller spots that run smoothly and quietly, day in and day out. One of those spots is The Pond. Owner Pete Borsari has wisely made … Continue reading
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Dewey Beer Company
If last year’s late-summer crowds at the fun hi-tops and counters were any indication, Clinton Bunting, Brandon Smith, Scott Kaufman and Mike Reilly’s open-concept Dewey Beer Company brewpub is a success. This upbeat beer hall/eatery replaces the long-gone Bubba’s at … Continue reading
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Papadam NYC
One of the recurring topics in The Foodie’s busy email box is people complaining that there is no Indian restaurant here in the Cape Region. That is sadly true, but desperate situations call for desperate measures: We have discovered that … Continue reading
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My Sweetest Valentine
Can it be true? My 33rd wine article on RehobothFoodie.com since Kevin and I took over Teller Wines almost three years ago! Let me just say (without any remuneration from the esteemed Foodie himself) a big “Thank You” for giving … Continue reading
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Crooked Hammock Brewery
The prime movers at Nage, Nage Pantry, Big Chill Surf Cantina and the Taco Reho truck opened their long-awaited Crooked Hammock Brewpub in the late fall 2015. The multi-bar complex is located off King’s Highway in Lewes, just past Parsell’s … Continue reading
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Sneak Peek: Meat Mechanics (Dover)
I first encountered Meat Mechanics at one of the food truck competitions at Harvest Ridge Winery in Marydel, about 20 minutes from Dover. I can not pass up a BBQ stand, restaurant, cart, store or truck. My most recent restaurant … Continue reading
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Pasta Filata Part 1: Mozzarella for Supper Tonight
Why are simple things so complicated? Pasta filata is a technique for the manufacture of a family of cheese known in English as stretched curd. So, is pasta filata a noun or a verb? If there were a one-word answer I wouldn’t be … Continue reading
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Pasta Filata Part 2: Provolone for Supper Next Year
[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
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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Opus One: Who on Your List is Deserving?
In Latin, “opus” means work. It is no accident that one of the finest wines in the world is the work of two pioneers of the global wine industry. Baron Phillippe de Rothschild is from one of the oldest European … Continue reading
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Starboard “outside” Permanent
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Taco Reho Middletown CLOSED
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Eggcellent Lewes Taking a Break
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Five Guys OUT
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OWB Expanding westward
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Louies’ Winter Break
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What’s Traffic Like?
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On the Radio Last Week…
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Did you miss a show?
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New Owners: Purple Parrot
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Arena’s Cafe on Rt. 1 closed
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Revisiting Cafe Azafran in RB
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A Peek at Confucius!
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Palm Beach Bar & Grill OPEN
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Two resort towns with lotsa bars!
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Give the PERFECT Gift!
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Carlton’s OUT, Sierra Moon IN
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Thanksgiving cooking lore
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Fenwick DQ OUT – Bagels IN
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1st State Brewing in RB
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Theo’s, Avas & Hammy’s Oh my!
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Just in Thyme closes
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Red Square: The Truth!
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The NEW Abbott’s Milton
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Preshy’s OUT, Midway Cafe IN
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Jazzfest behind the scenes
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Jazzfest is Here!
