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Adult Juice Box

/ Updated on January 30, 2018

There is still plenty of hot weather left, and summer isn’t officially over until September 22. So why not pack a picnic and head to the beach? A common sight around here is people schlepping beach chairs, umbrellas, coolers, toddlers … Continue reading

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Matt’s Fish Camp Lewes

/ Updated on October 14, 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 October 16, 2017

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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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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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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Old World Breads Bakery

/ Updated on November 27, 2017

Noted gastronome, food writer and educator James Beard said it best: “Good bread is the most fundamentally satisfying of all foods, and good bread with fresh butter, the greatest of feasts!” My sentiments, exactly. James and I would have gotten … Continue reading

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Palate Bistro & Catering

/ Updated on November 28, 2016

Gary and Lorraine Papp (the original chefs at The Buttery many years ago) and proprietors of Essential Chef have opened Palate, a catering/cafe/gourmet to go combo. These two talented toques come fully armed with a list of references that include … Continue reading

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Murph’s Beef & Ale

/ Updated on August 13, 2015

Joanne Ketler and Patricia Cipollone have opened their brand new Murph’s Beef & Ale in the space that hosted the ill-fated PrimoHoagies on The Avenue in Henlopen Station center near Signarama, Casa DiLeo and the former Big Sissies (now The … Continue reading

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