The Fordham & Old Dominion story started in 1989 when Jerry Bailey followed his passion for experimental brews by opening Old Dominion, which quickly gathered a loyal local following. In 1995, Bill Muehlhauser opened Fordham, and the two breweries joined forces 12 years later. Today, the company—led by Muehlhauser—remains dedicated to artfully crafted ales, lagers, and sodas with unique flavor profiles. These brews include the Double D IPA with guava and mango aromas as well as the Baltic porter, which combines the flavors of licorice and toffee with a touch of rye.
In 1989, Jim Kirkpatrick received a winemaking kit from his wife, Carole. At the time, neither Jim nor Carole knew it, but that kit churned out more than just wine—it also produced a dream. When Jim's homemade concoctions were a hit, the couple decided to try their hand at growing their own grapes, and soon moved to a home in Wrightsville surrounded by 3 acres of land.
Just 100 yards from Kreutz Creek, the Kirkpatrick's new location presented the ideal location to expand on Jim's newfound dream. Today, Kreutz Creek Vineyards generates an assortment of red, white, and seasonal varietals. Jim and Carole also use their tranquil grounds to host community events throughout the year, including bonfires and movie nights.
Flickerwood Wine Cellars is a family-built, family-owned-and-operated winery that was named Best Wine Shop by the Philly HotList. Their vine-harvested, lovingly crushed fruits create seasonal vino for the tasting—choose from more than 20 varieties of reds, whites, and blushes from sweet to dry and then back to sweet again. White-wine connoisseurs can opt to bathe the buds in Chardonnay Gold, a dry white with a citrusy honey-olive flavor and a touch of oak, while the Cabernet Franc's dry, peppery red hits rouge rogues with a hint of berry and boysenberry. Or, try the Ruby Z, a rose-colored fruity wine blended from native North American grapes. Bring your own foodstuffs to bolster your tasting experience and take home a bottle of your favorite wine to continue the tasting at home.
Sikar Lounge of Wilmington invites cigar aficionados and occasional inhalers into its private puffing place, home to an abundance of smokes and accessories from top blenders and brands. Precisely humidified in Sikar's cigar cabinets, an array of sticks wait to be toasted and savored, such as a CAO Gold maduro—an arrangement of Nicaraguan fillers trapped inside a dark Brazilian wrapper—or the Romeo y Julieta Reserva Real Love Story, which compels partakers to communicate in iambic pentameter for the duration of their smoke. Patrons can sink into the lounge's leather chairs while watching sporting contests on large flat-screen TVs, accessing email through free WiFi, or admiring the craftsmanship of the facility's cherry-oak finishings while the trusty ventilation system ensures an atmosphere unblemished with loitering smoke clouds. With membership, guests receive a month of lounge access and discounts to invitation-only events that occur every four–six weeks during fall and winter.
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.
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.