A Sampling of the Best

DT’s editors have scoured the state to find you the best in food, drink, shopping and more.

DT’s editors have scoured the state to find you the best in food, drink, shopping and more. Read all in the July issue now, or browse this small sample, then prepare to party at the best bash in the state, July 30 at Chase Center on the Riverfront in Wilmington.

Healthy Fare

Editors, upstate: Mom’s cinnamon French toast keeps us returning to Fresh Thymes Café time and time again. It’s the go-to place in Wilmington for fresh, healthy, locally grown, often organic fare without attitude. Vegans and vegetarians will love it, but there is something for everyone. A must: the Epitome of Fabulosity breakfast sandwich (Powers Farm scrambled eggs, local garlic and chive cheddar, organic onion and tomato served on a sprouted grain English muffin or bagel.) (1836 Lovering Ave., Wilmington, 656-2026, facebook.com/freshthymes)

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Editors, downstate: Gluten sensitivity? Lactose intolerant? Chef Gretchen Hanson welcomes all to her Hobos Restaurant & Bar. Her “global eco-fusion” cuisine is the way each of us should each every day. From the famous hummus and eggplant dips to cauliflower mash to salmon Dijonnaise, the food at Hobos—clean, green, locally sourced—shows touches from around the world, and it is offered as an act of love. (56 Baltimore Ave., Rehoboth Beach, 226-2226, myhobos.com)

Homemade Pasta

Editors, upstate: It’s what helps Capers & Lemons walk the fine line between traditional and contemporary. Faves: spinach-rocotta agnolotti with wild mushroom cream and pappardelle smothered with pork ragu and baby arugula in tomato sauce. (301 Little Falls Drive, Wilmington, 256-0524, capersandlemons.com)

Italian Sauces

Editors, upstate: You wouldn’t go to a seafood place for Bolognese—unless you go to La Casa Pasa, where it is thick with beef and hearty as it gets. The red and white sauces for shellfish are so subtle, the sharp garlic flavor mellows to a vague sweetness. The Alfredo is smooth as Venetian silk. (120 Four Seasons Pkwy., Newark, 738-9935, martuscelliandsons.com/lp/)


Editors, downstate: It’s not the Kobe sliders or the sushi or the sake that make Stingray Japanesque. It’s the combination. Nonetheless, our favorite sushi roll is the famous Hairy Mexican—fried shrimp, avocado and spicy sauce topped with crabstick eel sauce. (59 Lake Ave., Rehoboth Beach, 227-6476, stingrayrestaurant.com)

Lunch Spot

Editors, upstate: You will find delicious soups, sandwiches and salads at Bon Appetit, but nowhere else will you find such a selection of pates, cheeses and charcuterie on a lunch menu. We give you Huntsman Double Gloucester layered with Stilton Blue and chicken liver mousse with truffles. Heaven. (3629C Silverside Road, Wilmington, 478-4344, bonappetitdelaware.com)

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Neighborhood Tavern

Editors, upstate: You could relax on the roof, the porch or the dining rooms, but the true heart of Buckley’s Tavern is the tavern, where a diverse cross section of people have been rubbing elbows for 80-some years. The only thing that has changed? A better beer and wine list. (5812 Kennett Pike, Wilmington, 656-9776, buckleystavern.com)

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