Lobster, Lobster, Lobster
One of the things we love most about summer is Deep Blue Bar and Grill’s special three-course lobster dinners on Saturday nights. The menu at this Wilmington favorite changes with chef Matthew Crist’s whims, but here’s a random sample, from last Saturday night:
Tempura lobster nori roll of wakame, avocado pureé and sweet soy
Lobster miso soup with shiitakes, tofu and scallions
Briny lobster tail with charred baby bok choy and wasabi aïoli
All that for $29. Check in weekly to see what Crist has cooking. 777-2040, deepbluebarandgrill.com
Farm Market Reprise
In an area blessed with great produce, produce stands and an ever-growing number of farmers markets, SIW Vegetables still stands out, both for its variety and its location. The drive up the shady Route 100, following the twists of the Brandywine, offers some respite from the heat, the staff is always friendly and the selection can’t be beat. This is where we discovered “ugly” tomatoes a couple years ago, and we haven’t looked back since. SIW offers the best corn going, grown right on Haskell’s Farm, and it harvests daily to ensure freshness as long as the crop is in. You’ll find all the items you expect—melons, peaches, squash, eggplant, cut flowers and more. But you’ll find unique heirloom varieties. And you will taste the difference. SIW is worth a weekly visit, or consider a subscription to the CSA. Last week, members received two bunches of garlic scapes, a bulb of garlic, three summer squash, a bag of lettuce, a bunch of scallions, a jar of pumpkin butter and one of HG’s heirloom tomato plants. Dems da makin’s of one tasty meal. (610) 388-065, siw-vegetables.blogspot.com
New York, New York
When your Insider wrote two weeks ago about a transplanted family of New Yorkers in search of New York-quality restaurants in Delaware, he was remiss in failing to mention Domaine Hudson in Wilmington. Among other reasons, here’s why: DH offers four premium wines, 90+ point wines or boutique wines (not usually offered by the glass) with artisan cheeses every evening during happy hour for a mere $29. Never mind executive chef Patrick McMahon’s outstanding food. Interesting seasonal ingredients + classic French culinary techniques = terrific New American dishes. DH is always worth a visit. 655-9463, domainehudson.com
Pizza, Pizza
We’ve said it before, and we’ll say it again. You need to hit Market Street in Wilmington for pizza. First up, real pizza from Italy. Welcome to DiMeo’s Pizzaiuloli Napulitani. If you don’t know how to pronounce the name, don’t feel bad. “People ask all the time,” says owner Antimo DiMeo, “but sometimes it doesn’t help.” “Pizzaiuloli” is a fancy name for pizza makers. Napulitani means they come from Naples. But all you really need to know is that all ingredients come from the Old Country—imported flour, San Marzano tomatoes from Campania, true buffalo mozzarella and olive oil. You should also know that DiMeo’s serves more than pizza. You’ll find baked classics like lasagna and eggplant Parmagiana, pasta dishes, steak sandwiches and salads. It’s a new concept for the DiMeo family, whose other four restaurants serve New York-style pizza. Pop Pino DiMeo has opened six pizzerias since moving to the States in 1988. Son Antimo joins him in the new place. Visit soon. (831 N. Market St., 655-1427, dimeospizza.com) We’re also much enamored of Extreme Pizza, the San-Fran based chain that has opened down in LOMA. Yes, Extreme Pizza has great pies such as the Hanoi Fever, with shredded pork marinated in a spicy hoisin-style sauce, mozzarella, peanuts, green onions, jalapeños, carrots and fresh cilantro, and the Portugese-styled Aveiro with linguica, smoked bacon, pepperoncini, roasted red peppers, tomato sauce, mozzarella and fresh cilantro, as well as traditional pies and low-fat options. But there’s also a menu of delicious subs and “X Factors” such as chicken wings. Check it. (201 S. Market St., 384-8012, extremepizza.com) There’s a full bar for those who want to eat in. Looking for DT’s favorite pizza places? Check last summer’s restaurant guide here.
Back to the Farm
Cherry lovers, hit Milburn Orchards in Elkton for you-pick Wednesdays and Saturdays 9 a.m.-3:30 p.m. And do it quick. Cherry season doesn’t last long, and harvesting is highly affected by weather, so call before you go to make sure the picking is on. Also keep your eyes peeled for other fun fruit fests:
Blastin’ Blueberry July 7-8
Blackberry Bash July 28-29
Peach Party August 11-12
Rockin’ Raspberry August 25-26
In the meantime, eat all the cherries you can. (410) 398-1349, milburnorchards.com
