Christina âChrissyâ Villare-Talbot and her husband, John, shared the dream of owning a restaurant together. Most would agree that John has the pedigree for it. A graduate of The Restaurant School at Walnut Hill College, heâd worked at Creedâs Seafood & Steaks in King of Prussia since 2000, when he was hired as a sous chef. He later became executive …
Veg curious? 9 places to sample plant-based food
Curiosity killed the catâor so they say. But when it comes to todayâs most popular diet trend, curiosity is a good thing. Integrating plant-based foods into your life can help reduce the risk of illnesses related to diets high in fat and red meat. Since spring produce will likely hit the shelves early, itâs an ideal time to turn over …
Ulysses American Gastropub closed, killed by work from home
After 13 years, Ulysses American Gastropub in Brandywine Hundred has closed. The beer-friendly restaurant is in the Shoppes at Graylyn on Marsh Road. A notice posted today on the door reads:Â âIt is with great sadness that we write this letter. After much consideration we made the difficult decision to close Ulysses American Gastropub. We want to thank all of …
2024 Wilmington Beer Week adds brews outside city
Move over Philly. The craft brew scene in New Castle County, Delaware, is turning the area into a regional destination for beer lovers âItâs very important to remind everyone how good the craft beer scene is within our state borders and urge them to enjoy more beers made locally,â said Daniel Sheridan, owner of Stitch House Brewery in downtown Wilmington. âWe really …
Kaisyâs Delights offers European vibe in former Millsboro bank
Ten years ago, people may have questioned Thierry Langerâs decision to open a European-flavored breakfast and lunch spot in Millsboro, where trucks carrying chickens rumble through the downtown district. But Langer didnât hesitate when he saw the bank-turned-restaurant at the corner of Main and State streets. Kaisyâs Delights opened in January 2024 to an eager audience. âThere was a perfect synchronicity,â …
Popular Del Pez gastropub crosses border into Glen Mills
Javier Acuna took a risk in 2016 when he opened Del Pez Mexican Gastropub on the Wilmington Riverfront. At the time, customers seeking Latin flavors wanted straightforward tacos, enchiladas and fajitasâthe cuisine they ordered at Acunaâs Santa Fe Mexican Grill in Newark and Wilmington. But Del Pez is about creative flavors, artful plating and the interplay of ingredients, an approach …
Need warming up? Dip into one of these flights of soup
January was more like Janu-dreary, and if February follows suit, restaurants will need more soup options on the menu. Thatâs because few foods warm the body and soul like soup. Granted, multiple choices can create a challenge. Which one to pick? Happily, several Delaware eateries came up with a solution: a flight. If it seems like a strange idea, consider …
Delaware chefs embrace everything bagel seasoning
If it seems like everything bagel seasoning is, well, everywhere, thatâs because it is. Avocado toast, pizza, pop tarts and arepas are among the food getting that deli treatment in Delaware, and they’re not alone. AÂ National Restaurant Association poll of culinary professionals found that the addictive seasoning was named a top flavor for 2024. The mix typically includes dried garlic …
One Coastal’s Matt Kern is James Beard Award semifinalist
Matt Kern, chef and owner of One Coastal in Fenwick Island, is a semifinalist for a James Beard Award in the Best Chef Mid-Atlantic category. This is Kernâs third semifinalist nomination. He was a semifinalist in 2019 and 2020 while working at Heirloom in Lewes. âItâs way different,â this time, said Kern, who purchased One Coastal from Scott and Carlie Carey in 2022. âI have …
Delaware food truck puts pizza in a cone
Tom Craft doesnât stray far from the kitchen. The co-founder of 2 Fat Guys American Grill in Hockessin is a full-time culinary arts instructor at Delcastle Technical High School. Consequently, he has summers off. Since partner Jeff Cook handles the restaurantâs on-site operations, Craft wanted a productive part-time gig, which, of course, involves food. Introducing  a surprising twist on the traditional slice. …