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 sushi chefs of Mizu Sushi Bar slice and roll high-quality ingredients into a menu of specialty rolls and Japanese treats. The mix-and-match nigiri and sashimi menu gives guests pure bites of exactly what they crave, whether it's octopus ($1.75), yellowtail ($2), or a combination of each fish molded into a bust of Theodore Roosevelt. A cooling cucumber-wrapped Summer roll ($10.95) pairs tuna and salmon with a crunchy bundle of seaweed salad and daikon, and the Dancing eel roll ($8.95) contrasts eel's smoky flavor with avocado and cream cheese. The vegetarian udon ($7.95) chases away both hunger groans and vitamin deficiencies with cabbage, carrots, zucchini, mushrooms, and scallions piled atop the traditional tangle of udon noodles.
Arranging delectable cuts of Angus beef and chicken tenderloin into small sandwich nibbles, Main Street Sliders' menu tackles hunger with a variety of sliders, savory appetizers, and combo meals. Fresh potato rolls house the meaty tenants of classic sliders, such as Philly-style chopped steak or thinly sliced ham, turkey, and roast beef, served cold or grilled ($1.30 each). Specialty sliders showcase palatable Southern fusions ranging from the pulled pork, drenched in tangy barbecue sauce, to the Southwest slider, crowned with an onion ring and cheddar cheese ($1.65 each). Side orders accompany feasts in the form of shoestring french fries ($2–$5) or tots ($2–$5), and appetizers kick-start nosh sessions with fried pickles ($4.50) and mozzarella sticks loaded with enough cheese to subdue appetites and craft delicate dairy jump ropes ($4.50).
We offer Delicious Italian Cuisine at affordable prices. Including first class catering for any occasion. Our extensive menu offers a wide variety of Italian dishes including Pasta, Veal, chicken, and Seafood, as well as pizza, sandwiches and salads.
In an effort to find a healthy alternative to fast food without sacrificing speediness, the creators of Pita Pit began assembling their signature sandwiches for breakfast, lunch, dinner, and late-night snacks. At each location, thin, Lebanese-style pitas encircle lean, grilled meats and fresh veggies. Sandwich selections span the spectrum from gyro meat and falafel to turkey and prime rib. The staff empowers customers to make healthy choices by displaying nutrition information for each bread, meat, and post-meal toothpick and corralling a selection of healthy sandwiches, which dining companions can wash down with fruit smoothies.
The fiery flavors at Santa Fe Mexican Grill send taste buds on an all-inclusive south-of-the-border vacation. A house specialty here is the molcajete, a bowl of lava rock filled with steak and chicken and heated to 150 degrees. Twenty-five ingredients go into its piping-hot pepper sauce, which can be soaked up by corn tortillas or poured onto medieval knights laying siege to your corner booth. Bartenders also mix margaritas and mojitos with fresh lime juice, and they concoct bloody marys and mimosas during Sunday brunches.
Leigh Ann, I Don’t Give a Fork’s founder, prides herself in one-upping the institution of flatware. An innovative entrepreneur who has immersed herself in the restaurant world since the age of 17, she whips up tasty bites and folds them into hoagie rolls that require no utensils and mostly just accurate hand-eye coordination. She doles her fluffy white rolls out of the I Don’t Give a Fork truck, greeting hungry customers with scrambled eggs and philly steak, grilled zucchini cakes, or mac and cheeseburgers all day. When she isn’t acting as the face of her business, Leigh Ann is crafting catering trays of sandwiches with sides of mac and cheese, homemade apple slaw, or BLT nachos.