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.
A classic Dewey Beach party bar, the Lighthouse expects approximately one thousand carousers for its New Year's bash. The night begins with hors d'oeuvres from the Lighthouse's seafood and pub food menu. Once the crowd rolls in, dance/rock cover band Element K takes the stage to deliver cover songs, a break from their past five-part glockenspiel harmony albums. As the clock ticks down on the two-month anniversary of Halloween, join fellow merrymakers in a champagne toast, the cost of which is included with your ticket. A live DJ will spin all night and the party won't stop till 2012, or 1 a.m., whichever comes first.
Created by restaurateur Matt Haley and staffed by talented chefs, Betty's Pure and Simple refines classic American comfort fare for the palate of the present. Start the meal with crab-stuffed mushrooms with lemon mayonnaise ($9) or a savory serving of bacon and cheddar tots ($6). Move forward with the braised beef short rib stroganoff ($18) or the buttermilk fried chicken on waffles with ham gravy, which captures taste buds in its vaguely belgian embrace ($16).
We are a locally woman owned business. We pride ourselves in the fact that we use fresh local ingredients and make everything from scratch. Our secret motto is "World Domination Through Gelato" and we are realizing that dream one taste at a time!
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 four large flat-screen TVs.Though Gary's has been the life of the party since 1991, 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.