New chef: Feby’s Fishery, the classic Lancaster Pike fish house that we praised for not rocking the boat too much in 35 years is, well, rocking the boat a little bit.
The DiFebo family has brought on chef Bryan Muzik, a veteran of the beach dining scene, to help run the kitchen.
Said Philip DiFebo Jr.: “We won’t be looking to reinvent the wheel, but Bryan will help us refine what we already do.” He added that Muzik is pumped about utilizing the DiFebos’ family farm in South Jersey, which grows asparagus, sweet corn, hot peppers, eggplant, tomatoes, zucchini, squash, cabbage and more.
The CIA-trained Muzik was a longtime ace chef for Matt Haley’s SoDel Concepts, and worked the stoves at Northeast Seafood Kitchen, Lupo di Mare, Fish On, and Betty’s Pure + Simple. He’s also a close family friend of the DiFebos, and worked his way up from busboy status at their Bethany restaurant, DiFebo’s Italian Grill.
“People always seem to leave Wilmington for the beach,” DiFebo said. “So it’s nice to have it work the other way for once.”
Feby’s launched a new lunch menu in December (highlighted by dishes like a grouper Reuben panini), and Muzik will help roll out a new dinner menu soon. Stay tuned.
Now-Sunday, January 30: Newark’s most delicious week on the calendar kicks off today with the downtown association’s fifth annual Restaurant Week. Twenty Newark eateries (the town’s highest-ever number of participants) will offer special, fixed-price lunches for $10 per person, two-course dinners for $19 per person, three-course dinners for $25 per person, and family-friendly meals for $19 for a family or group of four people during the weeklong promotion.
Participating restaurants include: Ali Baba Middle Eastern Restaurant, Buffalo Wild Wings, Caffé Gelato, California Tortilla, Catherine Rooney’s Irish Pub & Restaurant, Claymont Steak Shop, Cosi, Deer Park Tavern, Grotto Pizza, Home Grown Café, Iron Hill Brewery, Kildare’s Irish Pub, Klondike Kate’s, MIZU Sushi, Mojo Main, Newark Deli and Bagels, Pat’s Pizzeria, Santa Fé Mexican Grille, Stone Balloon Winehouse and The Saigon Restaurant.
Visit the official webpage for more.
Wednesday, January 26: The second in an ongoing series of Frank’s Union Wine Mart/Six Paupers collabos happens Wednesday night at the Hockessin tavern.
The Wine and Dine Walkabout will encompass 21 wines in two hours (including a Frank’s favorite: Mollydooker’s 2009 Boxer Shiraz) and Six Paupers-prepared bites—all for just $25 per person.
RSVP online here. Sample menu below.
Menu:
• Atlantic Salmon Risotto Cakes
• Baked Brie with Caramelized Shallots
• Steak Pinwheels with Spinach, Gorgonzola & Granny Smith
• Duck Confit with Orange Marmelade
• Wild Mushroom & Goat Cheese Flatbread with a Roasted Red Pepper-Saffron Coulis
• Roasted Root Vegetable & Bleu Cheese Tartlets
• Brown Sugar-Panko Crusted Shrimp with Roasted Peach Chutney
Sunday, January 30: The Dirty Burger-slingin’ jokesters at Chelsea Tavern have proven to Wilmington they know how to let their hair down.
Now the Market Street foodies are urging bartenders, servers and cooks to throw down their aprons and unwind. On Sunday they’ll christen the city’s first Restaurant Industry Night. Chelsea chef Sean McNeice and Deep Blue’s Matt Crist promise an evening of collaborative and complimentary appetizers (which, apparently, will fit into a tailgating surf-and-turf theme), and some great drink options, including:
* Free tastes of Brother Thelonius from North Coast Brewery
* $3 Back in Black – Black IPA from 21st Amendment Brewery
* $3 Hoptical Illusion – Blue Point Brewery
* $5 Green Initiative Cocktails – Hendricks Gin, cucumber juice, champagne & mint
It all happens Sunday at 10 p.m. Restaurant workers, bring your paystub to take advantage of Industry Specials. Non-industry folks are welcome (food writers count as industry folks, right?). Industry Night, Round 2 will go down at Deep Blue on February 28.
