Dining Insider: a blog about Domaine Hudson's wine honor, the new Ubon Thai Cuisine, Anthony's Coal Fired Pizza, and roasted suckling pig at Olé Tapas Lounge

Domaine’s Domain: Top of the Heap

We’ve always known Domaine Hudson’s wine offerings—400 by the bottle, 40 by the glass—were among the best. Now the nation knows, too. OpenTable.com has ranked Domaine’s list as one of the 50 best in America. It includes an extensive selection of popular labels and highly rated boutique wines, some available as a flight of three 3-ounce pours. Is the recognition a surprise? Not to us. Domaine consistently ranks among OpenTable’s best in the Philadelphia. OpenTable.com is the world’s largest online restaurant reservation system. Use it to make your rezzie now, then stop in and see what all the wine-ing is about.

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Fit to be Thai-ed

We’ve been waiting awhile now because, you know, one things this state lacks is Thai restaurants. At long last, Ubon Thai Cuisine opens Nov. 9. Brought to you by the same good people of Jeenwong in Wilmington’s Riverfront Market, Ubon promises food that is every bit as delicious in a much nicer atmosphere. Chef Norrawit Milburn intends to deliver the best of his family’s recipes—served for almost 30 years—with modern influences and touches from other parts of Asia. That means famous egg rolls, spicy soups, delicious rice and noodle dishes, curry entrées and—brilliant—desserts by chef Dana Herbert of Cakes by Dana, winner of TLC’s “Next Great Baker.” Order tickets for opening night at ubonthaicuisine.com, or reserve a table for as soon as you can get in. Call 656-1706. The restaurant is at 936 Justison St., Wilmington, in the Shipyard Shops on the Riverfront.

This Little Piggy…

If you want a real taste of Spain, you’ll want to be at Olé Tapas Lounge in Newark on Wednesday, Nov. 9, for its Segovian pig roasting ceremony. The Segovia region of the country is famous for roast suckling pig, otherwise known as cochinillo asado, and the locals know it, charging more for a taste than they charge for precious seafood. The pig stays crisp on the outside (for those who like the rind), tender and moist on the inside. Olé promises to keep its cochinillo a bargain at $50, which includes live music by flamenco guitarist Fernando Soto. To reserve, call 224-9378, or visit oletapaslounge.com.

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Not Your Basic American Pie

Anthony’s Coal Fired Pizza is pushing a new one on us, but we won’t object—roasted cauliflower pie (lots of garlic and olive oil in that roast) with mozzarella and Romano. Pepperoni beats out veggies as Americans’ favorite pizza topping every time, but the Insider likes his green stuff, so we suggest you give it a try. Coal-fired ovens make sure your pie is crisp and delicious. Also new: arugula pie with plum tomatoes, mozzarella and Romano, basil and olive oil. Not your bag, baby? There’s pepperoni, too, of course. Check out Anthony’s on Concord Pike or in Pike Creek. See anthonyscoalfiredpizza.com.

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