Husband–and-wife team Andy and Allison Yoa have built their own tropical paradise at Island Grill, but that doesn't mean they get to spend all day sipping mai tais. In the kitchen, you'll find Andy busy frying hand-breaded flounder, sautéing housemade crab cakes, and preparing cedar-plank salmon in a spicy orange sauce. The island theme continues in Allison's territory: the front of the house. Wooden carved fish adorn the walls and dangle from the ceiling, and the tables are covered in a tropical pineapple print.
For those who want to take a piece of the island paradise home with them, the restaurant offers full-service catering that can include servers, bartenders, and dudes who do pretty good Jacques Cousteau impressions.
From a kitchen inside the Clarion Hotel, executive chef Jeff Kirby concocts a diverse spread of southwestern-influenced dishes from sandwiches and Tex-Mex favorites to tender, perfectly cooked steaks. Kirby and company keep the Maryland crab soup and other crowd-pleasing dishes on the menu, but conceive new menu additions and daily specials to keep diners on their toes and to prevent cooking utensils from dulling due to complacency.
In Vallé Cucina’s kitchen, chefs form fresh jumbo lump crabmeat into thick patties, pan-sear them to a golden-brown hue, and drizzle their crispy crusts with beurre blanc. The eatery’s crab cakes have been hailed by Delaware Today as the city’s best for several years running. Vallé Cucina’s classic Italian entrees are held to the same high standard: chefs hand-roll gnocchi and drizzle them with slow-simmered tomato sauce, and accent dry-aged steaks with elegant flourishes such as peppercorn brandy cream sauce and blue cheese. Servers recommend selections from Vallé Cucina’s vast wine list to enhance steaks or Trevi Fountain reproductions.
Matt Crist, the new executive chef of Union City Grille, crafts lunches and signature dinners of handmade pastas, rich short-rib chili, and steaks seasoned with a house rub. An updated list of hand-selected wines and over 70 craft beers augment dishes that include hand-turned ricotta gnocchi and gourmet burgers. Guests can enjoy fare in the comfortable dining area, or in the eatery's cozy banquet room, accented with a modern fireplace. Sunday "choose your cut" fillet specials allow guests to feast on steaks discounted by the ounce, or pretend they are directing a film starring steaks.
For the past five decades, Supano’s has been luring patrons inside with a satisfying blend of music and meat. Whether by Frank Sinatra impersonators, jazz musicians, or a karaoke singer who just stubbed her toe, live tunes supplement the sounds of knives slicing into 20-ounce new york strip steaks and forks sliding into chunks of meaty lasagna. Supano's look is just as classic as its menu. Nestled in an aged brick building with a cobblestone façade, the restaurant emits an old-world vibe complete with warm lighting and photos of famous singers.
Below Supano's Steakhouse is Supano Zone. The underground sports bar fits the mold of a dream man-cave, with LED TVs that show all college games and pro-sports events. A shuffleboard table, dartboards, and a pool table welcome co-ed competition, which onlookers can cheer on while slurping down beers. The bar has long been a cherished place for hosting celebrations: after Baltimore hosted the first Grand Prix, the pro drivers lounged at Supano's and even left behind some memorabilia that is still on display.