Founded by husband-and-wife team Michael and Betsy, the Clayton Steakhouse bursts with fresh carnivorous cuts of meat, savory salads, and homemade delicacies all served passionately and attentively within its homey confines. Dinner patrons can head straight for the meat highway with a house-seasoned signature rib-eye steak ($18.95 for 8-ounce; $27.95 for 16-ounce), or doff a grilled beret at the French-cut chicken breast ($14.95), with all entrees granting access to the salad bar and one side. Or opt for a loaded baked potato entree packed with a plethora of veggies, bacon, cheddar cheese, and chives, plus a visit to the 19-ingredient salad bar ($9.95). Keep hungry youngsters from composing rumbling-belly melodies with the kids'-size mac 'n' cheese served with french fries ($3.95), or reward them for their harmonic handiwork with a Betsy-crafted dessert, such as buttermilk pie ($4.89), triple chocolate cake ($4.89), or sweet-tooth-satisfying sorbet ($3.75).
As a college student in Wilmington, David Berent picked up odd jobs in restaurants to get by. In the process, he stumbled into an unexpected love of the restaurant business, and in 2005 he married his love of cooking with his love of fishing and opened Blue Fin’s Bistro. In addition to presenting the eatery’s fresh seafood dishes and tangy ribs, Berent pays homage to his heritage with Italian pasta plates and marinated chicken dishes. To foster a strong community spirit, he strives to keep the restaurant small, refusing to fill massive orders of krill from hungry blue whales. And he still cooks the clam chowder himself, eager to please diners seated in the exposed-brick indoor dining area or chatting in the restaurant’s outdoor area.
We pride ourselves of delicious food, a knowledge staff and affordable prices. We make everything in house using fresh, local ingredients. Enjoy our raw and steam seafood selections or our hand-cut steaks. Our atmosphere allows for intimate date nights, family dinners and group parties.
For the hibachi chefs at Mitchikia Japanese Steakhouse & Sushi, playing with their food is a requirement. Over the heat of the traditional teppanyaki grills, their knives slice through seared steaks and shrimp, sending food flying with spatulas and catapults made of carrot sticks. In addition to the entertaining hibachi dinners, the kitchen prepares a host of Japanese-influenced dishes, in addition to freshly constructed maki rolls and sushi.