The flute on the counter at Sprout Vegan Eatery and Juice Bar is full of an elixir so green it almost looks unnatural. However, the juice owes its color to a very natural source—a healthy dose of dragon kale that has been liquefied with apples and dandelion. This is just one of Sprout's freshly pressed juices that are made in small batches from fresh, organic produce and that can wash down an array of GMO- and preservative free sandwiches, salads, and desserts. Customers can also order the popular Irish Moss protein drink, which aims to add minerals to depleted diets with ingredients such as sea moss, chia seeds, and almonds, all packed with the magnesium, iron, and copper needed to finally get the attention of your metal detector.
Café Rêve’s chefs craft a wide array of dishes during breakfast, lunch, and dinner at the part coffeehouse, part bistro. Fluffy pancakes served all day hoist fresh strawberries and bananas, and omelets enfold melty provolone and crisp bacon. The lunch menu tempts appetites with quarter-pound burgers and steak melts, both sizzled on the grill. During dinner, guests sip on glasses of wine while perusing entrees of Cajun-style tilapia, flatiron steak, and savory, stuffed chicken breast. Live music by local performers offers diners a pleasant background soundtrack.
In 1989, Jim Kirkpatrick received a winemaking kit from his wife, Carole. At the time, neither Jim nor Carole knew it, but that kit churned out more than just wine—it also produced a dream. When Jim's homemade concoctions were a hit, the couple decided to try their hand at growing their own grapes, and soon moved to a home in Wrightsville surrounded by 3 acres of land.
Just 100 yards from Kreutz Creek, the Kirkpatrick's new location presented the ideal location to expand on Jim's newfound dream. Today, Kreutz Creek Vineyards generates an assortment of red, white, and seasonal varietals. Jim and Carole also use their tranquil grounds to host community events throughout the year, including bonfires and movie nights.
The culinary traditions and ingredients of Northern Italy inform many of the dishes at Floga Bistro. Chefs there scatter fennel sausage and prosciutto across regular and gluten-free pizza crusts bound for the rippling warmth of a hearth. They ladle spoonfuls of sun-dried tomatoes, wild mushrooms, and marsala wine cream sauce over tangles of thick, sunshine-hued pappardelle made in-house. With a sharp sizzle, panini presses shut on halved ciabatta rolls hiding rib-eye, caramelized onions, and fontina cheese like the backpack of a totally unprepared secret agent. In the cozy dining room, festive booths and stone accents surround diners, and paintings of cityscapes, flowers, and abstract prints dapple the sage and pumpkin walls.
Winners of the Best of Delaware award for Best Dude Food in 2010, 2 Fat Guys’ trophy-grabbing burgers embrace savory flavor in a bun-aided bear hug. Each classic cheeseburger begins its life as a half-pound of fresh-ground sirloin before deft chef hands mold proteins into patties and charbroil meat to a diner-specified degree of doneness. To leap across the chasm from regular hamburger to superhero cheeseburger, each handsome hunk of meat dons a cape of american, cheddar, swiss, provolone, or jack cheese. Lettuce, tomato, red onion, and pickles arrive as each burger’s entourage, softening the bite of the incisors and protecting the sirloin from food-blog paparazzi. A carb-conscious establishment, 2 Fat Guys helps diners simultaneously appease burger cravings and Dr. Atkins with bun-free repasts.
The Zagat-rated Back Burner treats taste buds to toothsome, handcrafted dishes made from seasonal and, whenever available, locally sourced ingredients. Executive Chef Kristin McGuigan creates mouthwatering, constantly changing menus for brunch, lunch, and dinner that showcase her dedication to fresh, flavorful, from-scratch repasts. Dinnertime diners may start with the signature pumpkin mushroom soup ($4/small bowl), a guest favorite sure to awaken partakers' inner bowl-licker. Maritime-minded munchers can explore the flavorful fathoms of the sushi-grade ahi tuna paired with Peruvian white sweet potato puree and rainbow chard ($25), and carnivorous cravers can carve into classic 6-ounce center-cut filet mignon ($29) and exotic kangaroo loin ($26) with flame-borne authority. Vegetable aficionados treat tongues to meatless masterpieces such as the opulent eggplant napoleon, sporting gardeny layers of herbed ricotta and mozzarella cheeses, tomato basil sauce, and fresh basil ($19). End an edible excursion by sinking forks and sweet teeth into a dreamy dessert from pastry chef Stephanie Rutkowski's decadent assortment of house-made treats.