From behind a frozen granite slab, the staff of Cold Stone Creamery uses twin spatulas to blend custom servings of ice cream and creative mix-ins to fit customers? exact specifications. Founded by Donald and Susan Sutherland in 1988, Cold Stone began under the hot Arizona sun, eventually spreading its frosty fingers to encompass more than 1,400 locations worldwide. Despite the size of the company, each location?s staff keeps up the handcrafted quality, making ice cream onsite every day and using those signature spatulas to create delicious pointillist art against the freezer wall.
Cuisine Type: Seafood
Handicap Accessible: Yes
Number of Tables: 11?25
Parking: Free street parking
Most popular offering: Lobsters, blue and snow crab, fresh fish
Alcohol: Full bar
Outdoor Seating: Yes
In your own words, how would you describe your menu?
Our menu and decor stems from the charming town of Charleston, South Carolina. We have a rotating list of fresh fish as well as a variety of specials that keep our seasonal visitors coming back year after year. We have fresh local clams and oysters, shrimp, mussels, crab cakes, pastas, salads, poboys, and of course, crabs. The sale of snow crab legs and blue crabs has been a staple of Claws since its opening in 2006, and there is simply nothing better than some fresh crabs and a cold beer. We also have a selection of non-seafood items for those who can't or simply do not eat seafood. Our beer list features both draft and bottled craft beers [from] some of the most popular breweries in the country.
Are there any dishes on the menu you consider to be a hidden gem?not necessarily the most popular, but surprisingly delicious?
We think that our crab cakes are the best in town. We also serve fresh cold-water lobster tails from time to time that, when paired with a filet mignon, can't be beaten. All of our menu items are hand-made and fresh, and made with local ingredients to boot. We also have a balsamic salmon that comes with sauteed brussel sprouts that people seem to adore. Our lobsters are shipped from Maine very regularly during the season, and we love seeing our customers wear lobster bibs and crushing some crustaceans.
Is there anything else you want to add that we didn't cover?
For people who aren't locals, we are located only two blocks from the ocean on Rehoboth Avenue, which is the main strip in town. It's a prime location that will be very busy during the summer months.
With its eclectic menu of imported wines and tapas meant to be shared, it’s not a stretch to call Cafe Azafran a destination for those who enjoy socializing over dinner and drinks. Perhaps that’s why downstate readers of Delaware Today voted the spot best tapas restaurant and best Mediterranean restaurant in 2012, even though it’s located nowhere near the Mediterranean. The café boasts two locations: one in Lewes, and the other just a block away from the Rehoboth boardwalk. At both eateries, chefs prepare plates of calamari, grilled veal sausage with white beans, seafood bouillabaisse in shellfish broth, paella, and more; café drinks and imported wines, and other tapas that can be passed around tables. To boot, the Rehoboth location also serves substantial dinner plates such as grilled new york strip steaks with blue-cheese butter, as well as seafood bouillabaisse in shellfish broth.
During the day, the eatery’s baristas brew café drinks from a full espresso bar that includes hot coffee, spanish hot chocolate, organic yerba mate, and herbal teas from Xanadu. In the warmer months, outdoor patios host sunlit dining, where chef Rich Steele heads to sizzle scallops, chorizo, and other savory morsels in a 32-inch paella pan big enough to be the chrome rims on a clown car.
When guests walk into Gary's Dewey Beach Grill, it becomes clear from the décor that they're only a short burger toss to the Atlantic Ocean. An expansive mural of the beach complete with sand dunes and wooden-post fences greets patrons. The prime-sand locale's maritime bona fides are further established by Japanese sushi and a Cajun-influenced menu of fresh catfish and hearty jambalaya. In the light of floor-to-ceiling front windows, patrons can spool pasta at a fully stocked bar, featuring more than 100 beer options and a large flat-screen TV. Though Gary's has been the life of the party since 1981, the team has never lost its eye for environmental conservation. Along with a pledge to use eco-sensitive products and practices whenever possible, the staff consistently participates in local recycling drives. Furthermore, Gary's now draws on roof-mounted solar panels to supply much of the restaurant's power––a kind alternative to Gary's old power-generation technique of using a unicycle to power the bar.
For nearly 25 years, Notting Hill Coffee's staffers have carried burlap sacks through the caf?'s doors. Those sacks are filled to the brim with organic, fair-trade-certified, and Rainforest Alliance green coffee beans, which Amy roasts, grinds, and brews in-house. While sipping premium coffee and other steamy or chilled beverages, nibble on made-from-scratch pastries, quiche, soups, and savory sandwiches held together with slices of freshly baked bread.
Occupying a restored inn originally built in 1836, The Brick Hotel's quaint lodgings exude antebellum opulence, complete with two on-site taverns and a rooftop garden. Leave modified rocking horses at the door and check into one of the inn's 14 guest rooms, each decorated in its own historically inspired fashion. There, westward expansionists will find a bottle of champagne or wine and fresh fruit to enjoy upon arrival and before redeeming the $25 dining voucher at either of the hotel's two on-site taverns, The Brick Restaurant & Tavern and Moose & Tini's. At dinner, Federalist foodies treat guests to a wine pairing with the chef's choice of hors d'oeuvres. The Brick's dinner menu is punctuated by the Georgetown fried chicken ($16) and fried oysters with hickory-smoked mayo ($11). Every morning, the second-floor parlor hosts complimentary coffee and breakfast, ideal for enjoying while reading up on the news of the day or the news of the past, such as which mustachioed manufacturers recalled their line of petticoats.