Steps away from the University of Delaware campus, 16 Mile Taphouse sources its frosty, barley-based nectars from the 16 Mile Brewery in Georgetown. Gourmet tavern grub pairs with the popular local brews, such as the Old Court Ale, full of citrusy zing and hints of caramel, or limited-edition batches such as the English Heraldry Series, flavored with notes of foggy weather and a respect for monarchy.
Diners sip wine and ale under lofty ceilings in the tiered dining space, surrounded by rugged brick walls and antique maps. These nostalgic touches pay tribute to the restaurant site's 255-year history; formerly known as The Stone Balloon, this locale was once home to colonial bureaucrats, a world-class 19th-century hotel and restaurant, a dingy 20th-century flophouse, and a 1970s rock ‘n’ roll joint that drew the likes of Bruce Springsteen, Pat Benatar, and Metallica.
Ornate railings flank the steps to one of BlueBallRoom Dance Studio?s two spacious dance floors, whose hardwood-maple surfaces mask springy, joint-cushioning subfloors. The studio's team of talented teachers leads classes in a monthly rotation of social dances ranging from Argentine tango and various ballroom styles to intermediate touchdown dancing. Private-lesson subscribers, meanwhile, get closer attention and a chance to hone their footwork at regularly held free dance parties.
The BBC Tavern and Grill is a hip, casual, yet upscale tavern and grill in the heart of Delaware's chateau country. We have a fun and eclectic menu with all of your favorites that you would expect to find in a traditional tavern and grill, such as home made burgers, fresh cut fish and steaks, and great wine and beers.
Michael Ross's r?sum? includes stints as the director of the Nuclear Medicine Program and a professor of surgery at the University of Pennsylvania's Department of Clinical Studies. So it's a little startling, amid those qualifications, to also see "restaurateur." Since 2011, however, Michael and his wife, Beth, have elevated Domaine Hudson into a critical darling that's racked up myriad awards.
Most of those?including a 2013 Best of Award of Excellence from Wine Spectator?celebrate the eatery's wine list, which encompasses 450-plus bottles, as well as 40 wines by the glass. To help navigate the staggering selection, the entire Domaine Hudson staff is formally trained in pairing food and wine, as well as choosing which reds won't clash with your lipstick. Besides wine, the restaurant's beverage options extend to more than 60 craft beers, not to mention seasonal cocktails and more than a dozen brands of scotch.
In contrast with the seemingly endless drink choices, Chef Dwain Kalup supplies a concise menu of New American cuisine. The Domaine Hudson culinary team packs plenty of flavors into each inspired dish, from bay scallops dusted in curry spices to succulent duck breast served alongside roasted-chestnut pur?es. Dwain likewise showcases numerous artisan cheeses and sweet-tooth-tempting desserts, including pistachio tortes with brown-butter honey emulsions.