Restaurants in Bennsville

Foxfire Grill prides itself on cooking its own versions of American classics sure to please a variety of appetites. Nosh delectable brunch plates such as eggs chesapeake, which updates the traditional benedict by adding buttery-smooth crab meat ($13). Lunch offers a dazzling lineup of edible all-stars, including such unique eats as a peanut butter and apple sandwich with honey, bacon, and melted cheddar cheese ($7). For dinner, raise your body temperature back to the national average with a starter of smoked corn tortilla soup ($4 cup) before moving on to a warming entree of pan-seared steak medallions with mushroom-sherry sauce ($18), or bacon-laden mac 'n' cheese ($15). With the main course framed in your mind’s eye, Foxfire’s licensed sommelier will personalize your meal with a wine selection from less than $20, picking from global varieties or rare extra-solar wines, some of which may be able to support life.

Hours Monday: 11:00 AM - 12:00 AM Tuesday: 11:00 AM - 12:00 AM Wednesday: 11:00 AM - 12:00 AM Thursday: 11:00 AM - 12:00 AM Friday: 11:00 AM - 2:00 AM Saturday: 11:00 AM - 2:00 AM Sunday: 11:00 AM - 12:00 AM Happy Hour 4pm-8pm Monday-Friday

Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn; $20.95 for a large) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro; $8.95). Vegans can delight in the Berkeley vegan, a faux-cheese veggie pizza (with marinara, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper; $10.50 for a small), and traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut; $8.95).

Taco Del Mar's bright tiki-bar ambience nicely matches the vibrant colors in the food. Try to one-hand the Mondo burrito with meat, beans, rice, sour cream, and pico de gallo ($5.89), or flatten out the situation with a cheese quesadilla ($3.69). Taking a break from the tortilla, Taco Del Mar offers food in its primal pile form with a burrito bowl ($5.89) and two cabbage-slawed, chipotle-sour-creamed tacos ($4.39). Dive into an edible Mexican cornucopia with the enchilada-taco combo platter ($7.99). Those seeking a bit of satisfaction can nab smaller "Mondito" burritos ($3.99) or a taco salad in a baked, rather than fried, shell ($5.99).

Flame-kiss the fresh-ingredientful menu and your fellow diners with a hot, saucy starter of the vegetable spring rolls (with Thai chili sauce, $9), and then dive into the meat of the menu with a full order of steamed pei mussels ($18). A trip to a grill is lacking without a skewer of meaty meat pieces, so have a combo skewer platter with impaled and roasted steak, shrimp, chicken, and vegetables ($28). Celebrate the waterfront views with an order of jumbo lump-crab cakes ($32) and a side of lobster macaroni ($10). All entrees come with a choice of two sauces, which range in intensity from sleepy baby to Al Pacino plays the Devil, including apricot tarragon, sweet Thai chili, blackberry demi, red-pepper aioli, green tomatillo, chipotle-mango chutney, and abominable snowman.

The Grille at Morrison House sets tongues atwitter with a menu, helmed by Chef Dennis Marron, of modern American cuisine boasting a French influence. Sample the gastronomic goods with the chef's tasting menu, featuring five courses running the gamut from starter to dessert and prepped with local ingredients. Appetizing openers are yellowfin tuna sashimi with pickled red onion and seaweed salad, or soup, available in fennel-bisque, baby-carrot-puree, and fingerling-potato-cream variations. Next up is the choice of foie gras torchon or braised pork cheeks—both scrumptious segues into the third course. While a shrimp cocktail is offered as tray tres, diners may wish to opt for The Grille's signature dish, the progression of scallops. The Poseidon-preferred plates of mouthwatering mollusks begin with a diver scallops crudo —the Italian version of sushi—before delving into a cold smoked scallop and a seared day-boat sea scallop, and then ending with a coquilles St. Jacques. A lamb loin and a pork loin are the carnivore-friendly options for the fourth course, with a cheese plate or a dessert rounding out the tasting menu.