On a recent sunny Saturday, I decided to leave Lewes and venture inland toward Milton. Between sips, bites and buying sprees, there was plenty to do—and the action began as soon as I turned on Route 9 and headed west.
Located in a warehouse structure adorned with Nordic art, the meadery is mostly staffed by men who could star on “Vikings.” I wasn’t prepared to like mead—an alcoholic fermented honey beverage—but after a flight of four, I ended up bringing home a bottle of Viking Berry that would complement sushi well.
Sassy Chic//Photo by Pam George
Just up Route 9, look for Sassy Chic, located in an old farmhouse next to a separately owned antiques business. Rooms are brimming with artisan objects—many of which are made by locals—and vintage finds, including 500 pieces of old Fiestaware. Owner Lynn Misener’s repurposed windows, along with husband Keith’s photographs, hang throughout the space. I purchased a framed shot of the beach by Milton-area photographer Deny Howeth.
The family farm recently opened its ice cream stand for the season, and will be featuring shamrock green ice cream this weekend. The pretzel salad flavor is a local favorite, though I prefer a scoop of coffee.
Treasure seekers know they’ll strike gold at this downtown shop, which is located in a former hardware store. More than 30 vendors offer antiques, artwork and gifts.
The pork sandwich at Po’ Boys//Photo by Pam George
By now, you’ve probably heard that Mike Clampitt makes some of the best gumbo in the area. Also worth noting is his take on a pork sandwich, which is sure to make Philly natives swoon. Instead of greens, Clampitt uses Southern-style collards—and the sauce and aged provolone complete the dish. For the table, order a zydeco po’ boy, which is stuffed to the gills with shrimp, oysters and a crab cake.
It’s hard to hit Milton without stopping for a flight or a limited-release flavor. Last weekend, Dogfish debuted Chicha, its take on a Peruvian beer brewed with corn. In days of old, the corn was chewed up and spit out—and, yes, Dogfish Head maintained the tradition. More than 100 employees masticated purple maize to make the Chicha. Once you get over the “eww” factor, you’ll find the beer fruity and spicy.