Michael DiBianca, the James Beard Award?nominated chef behind Satsuma Asian Kitchen, curates a menu of fusion cuisine that's meant to be shared. Tables can pass around fresh sashimi with innovative accents or small plates of specialties such as oysters in green apple mignonette or Duck-Duck Disco fries loaded with pulled duck and truffle gravy. For larger appetites, there are more substantial entrees such as the coffee-braised short ribs.
Though creative cuisine is certainly a draw at Satsuma Asian Kitchen, it's not the only draw. Visitors will also find craft beer and cocktails and live music within the renovated Trolley Square destination, which formerly held Del Rose Cafe and Restaurant.
At Badges Sports Bar and Grill, a dive bar dedicated to America's first responders and military, the beers get paired with guilty-pleasure bar foods, including gooey sloppy-joe dip, sauce-slathered wings, and loaded fries. The kitchen staff also whips up crab-cake sandwiches and hot dogs and tater tots wrapped in nature's wrapping paper: bacon. After a hearty meal, patrons can belt their hearts out during karaoke.
The Theatre N at Nemours nestles in downtown Wilmington, but its focus extends beyond the city's borders?the theater screens independent films from around the world, from dramas to documentaries. As patrons watch in the comfort of the more than 200 seats, they nosh on freshly popped popcorn, candy, and other classics from the concession stand.
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.
The recently opened Catch 202 entices guests with an extensive menu of casual American dishes. Diners can open meals with scoops of indulgent dip layered with lump crab meat and blended with cream cheese and green onions. Friendly servers then unload plates of crispy fish and chips, creamy shrimp primavera pasta, or fire-roasted sirloin steaks. During lunch, aromas of char-grilled burgers and chicken sandwiches fill dining room while guests chatter and end meals of lingering bites of homemade apple dumplings or oven-warm brownies. In addition to its diverse menu, Catch 202 welcomes revelers with a fully stocked bar.
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.