This appetizer ($20 has been on the menu since the Brandywine Hundred restaurant opened to rave reviews.
Chef Robert Lhulier and his team flash-fry a plump, sweet oyster and dress it with thinly sliced filet mignon, thick bacon, Roquefort cheese and a dollop of jalapeno ranch.
The bite-sized surf-and-turf comes on a glossy pottery shell designed by Lhulier’s sister, Michele, of Magic Moon Pottery, who also supplied the check trays.
The pieces are so attractive that a few customers couldn’t resist pocketing them. Warning thieves: the restaurant requires a credit card for a reservation, so the purloined pottery might pop up on your statement.
The newly opened Uncle John’s in Claymont is the restaurant offshoot of the food truck.
Yes, John Berl is known for his barbecue, but he gives his cooks creative license to come up with tasty Latin-influenced dishes on Tuesdays. (Many are available all week.)
I love the salmon tacos with pineapple, and the crispy, hefty empanadas are a must-try.
Prices depend on the protein. For instance, chicken and ground beef tacos might range from $6 to $8, while salmon and shrimp are higher. You get two tacos per order.
You can now get poke in quick-service restaurants, but for a fresh, high-quality bowl, head to Michy’s, a local favorite in a modest strip mall outside Rehoboth.
Chef Richard Davis dresses sushi-grade tuna with a lively Szechuan vinaigrette and dusts it with sesame seeds and toasted macadamia nuts.
The poke ($16.75) no longer comes in a halved coconut, but that’s OK. It’s the flavor that counts.
Many people will turn up their noses at catfish. Undoubtedly, they’d change their mind after trying the mild and meaty Chesapeake Blue Catfish at One Coastal.
Anglers introduced the invasive species to the Eastern Shore, and it quickly dominated the waterways.
Owner Matthew Kern practices sustainability by serving the fish in his Fenwick Island restaurant.
The preparations will differ according to the seasons, but it’s delicious coated in cornmeal and fried. Available at market price.
Before you tuck into a thick, juicy steak, order off this downtown Wilmington’s snack menu, which boasts creative items like turducken croquettes with crispy chicken skin.
Although the owners’ love of Tuscany inspires the Milford restaurant, you might want to try the crab cake.
Chef Jesus Gordiany knows that southern Delaware palates are discerning, and he created a golden orb packed with alabaster nuggets and no annoying filler.
The secret: top-shelf crabmeat that he carefully sources. Consequently, the price fluctuates. Most entrees are from $24 to $61 (a 20-ounce boneless ribeye).
This Trolley Square sandwich shop takes subs to the next level. Eric Huntley honed his skills in fine-dining restaurants, and he doesn’t skimp on quality. The cheesesteak ($12) is proof.
If you dare, try The Dagwood, a 1.5-pound sandwich with turkey, roast beef and maple bacon.
Huntley created the sandwich as social media “wow” food. To his amazement, customers eat every last crumb without hesitation.
