Sunlight pours through Tony's Oyster Bar & Restaurant's towering windows as waiters carry plates of Cajun and creole-inspired seafood to tables. Ocean specialties from the raw bar include pecks of oysters, pounds of shrimp, and clusters of Alaskan snow crab, accompanied by kitchen-prepared entrees such as barbecue baby back ribs and buttery lobster tails. Guests can perch upon stools at steel tabletops in the casual bar area or venture onto the hardwood floors and white-clothed tables of the main dining room, as they sip wine and cocktails from a full bar. Live entertainment on Friday and Saturday nights offers diners a welcome reprieve from evenings of listening to an apartment?s rattling pipes desperately try to keep rhythm.
We pride ourselves of delicious food, a knowledge staff and affordable prices. We make everything in house using fresh, local ingredients. Enjoy our raw and steam seafood selections or our hand-cut steaks. Our atmosphere allows for intimate date nights, family dinners and group parties.
The best way to fuel a night of fun at Smokin' Grooves Bar and Grill is with drink specials and plenty of bar eats including mozzarella sticks, jerk-chicken tacos, cheeseburgers, and wings in more than 20 sauces. The sleek, low-lit bar supplies mixed drinks and beer, which patrons can sip while perched on black bar stools facing overhead TVs or red couches sprinkled throughout the space that set a lounge-like vibe. The kitchen often stays open late, refueling guests during nightly events such as poetry nights, open mics, and dance parties featuring live performers.
From sprint triathlons to half-ironman distance races, cycling to running, FS Series knows the thrill of pushing yourself to surpass your old race times. The staff at FS Series enjoys a good race. Their passion drives them to create and host numerous races each year that challenge attendants to conquer land and water to reach the finish. With RFID Race Timing Systems, they get live, onsite records of racers’ start and finish times, rather than relying on an old man with a sundial.
As a college student in Wilmington, David Berent picked up odd jobs in restaurants to get by. In the process, he stumbled into an unexpected love of the restaurant business, and in 2005 he married his love of cooking with his love of fishing and opened Blue Fin’s Bistro. In addition to presenting the eatery’s fresh seafood dishes and tangy ribs, Berent pays homage to his heritage with Italian pasta plates and marinated chicken dishes. To foster a strong community spirit, he strives to keep the restaurant small, refusing to fill massive orders of krill from hungry blue whales. And he still cooks the clam chowder himself, eager to please diners seated in the exposed-brick indoor dining area or chatting in the restaurant’s outdoor area.