One glance at the Volcano roll and you know why it was bestowed with such a name. Clusters of fried tuna, crabmeat, and cucumber form a pyramid with bright red roe at its peak and spicy sauce oozing down the sides. This isn’t the only creative endeavor of Kenny's Pan Asian Cuisine & Sushi Bar. Each of the eatery’s Chinese, Thai, and Japanese meals seems to be transformed into visually enticing masterpieces. Even, the spicy mama pizza—which consists of a tortilla-chip base laden with tuna and a latticework of sauces—looks like, well, a pizza.
But the masterminds behind Kenny’s menu don’t just stop there. Inside the contemporary restaurant, a black-topped bar sidles alongside high-backed bar chairs and dining-room tables receive a backdrop of rich, red and golden-orange walls. Modern metal sculptures, affixed with sporadically positioned lights, cast luminous glows across indulging diners as Asian-inspired paintings provide a solid canvas for creating midmeal shadow puppets.
Jake's Burgers isn't fast food it's fresh food served fast. Nothing is prepared until ordered. We offer fresh, ground hand-pattied burgers, hand-dipped milkshakes, fried cod fish, turkey burgers, grilled chicken and more. Seating is simple diner tables and chairs. Pressed for time, call ahead and we'll have your food ready.
Each day, fishermen along the Atlantic coast ship the contents of their freshly opened crab cages to the Celtic Crab House. Upon arrival, cooks quickly prepare the crabs for patrons' mallets and mouths with a thorough steaming and seasoning. Glasses of domestic and imported draft beers leave cool rings on tables after washing down plates of sunset-orange dungeness crabs, massive king crabs, and lobster tails. In the kitchen, chefs slice open flounder to stuff them with crabmeat, and battered oysters in hot oil crackle merrily like pamphlets on how to overcome pyromania.
Marco Rizzo regularly strolls local markets, handpicking ingredients for Ristorante Marco's kitchen. He learned to cherish fresh food as a child, when growing up in a small Italian fishing village meant his family had to grow and harvest much of what they ate on a small farm plot. He also learned from his mother, a chef herself, how good food can bring people together—Marco's house regularly erupted into activity at dinnertime, with conversations and Xbox tournaments carrying well into the night.
Now, at Ristorante Marco, the Italian native draws upon these memories as he crafts the dishes he grew up with, from housemade pastas to seafood. Valuing entertaining as much as he does cooking, Marco relishes chatting with guests and recommending a drink from the restaurant's list of more than 100 wines, including a selection from his hometown, Santa Maria di Castellabate. Such touches earned Ristorante Marco the 2010 Critics' Choice award for Best Upstate Italian Restaurant in Delaware Today.
Tandoori Grill's eclectic menu of halal and kosher delicacies guides diners on a journey through authentic Indian flavors. Vegetable samosas ($2.50) and potato-stuffed aloo naan ($2.50) kick off a palatable dinnertime parade of biryanis confettied with spices ($7–$9) and tandoori-grilled kebabs ($7.95–$9.95). Vegetarians can join in games of tabletop basketball previously reserved for meatball-eaters with the malai kofta, savory spheroids of fried vegetables in a rich curry sauce ($8.95). Weekday lunch specials focus on simple, easily scarfed classics, including a chicken kebab in a naan wrap ($4) and mutton curry with rice ($8). Any heated arguments over the last piece of naan can be cooled by a creamy mango lassi ($3).
Thurston's Pub's burgers and sandwiches owe their distinctive flavors to the restaurant's housemade sauces. Without the spicy chipotle dressing that blankets the baja burger or the barbecue sauce that drenches the wings, guests might pay far more attention to the dartboards and flat-screen televisions that line the pub's walls. The reality is that sometimes they must pry their eyes away from their plates if they hope to pay attention to the live sports broadcasts or the waiters politely reminding them to eat their Guinness stews with forks.