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Where the Chefs Like to Eat

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Bryan Sikora, chef-owner of La Fia in downtown Wilmington: “Bluecoast Seafood Grill in Bethany and Papa Grande’s Coastal Taqueria in Rehoboth Beach are both good places. Bluecoast is always a solid experience, and they have a good wine list. When we take the family to Rehoboth, we have fun going to Papa Grande’s as a group. I was there last summer, when they opened, and saw Matt [Haley, the founder, who died in August], and hung out with him. I’m sure that’s why I have a special connection to Papa Grande’s.”

 

 

Bill Hoffman, chef and co-owner with wife Merry Catanuto of The House of William & Merry in Hockessin: “I like to go to Kyoto Japanese Cuisine [on New Linden Hill Road in Pike Creek]. I love their sushi, and they take care of us. It’s a fun place to go on my day off.”

 

 

 

Hari Cameron, chef/owner of a(MUSE.): “I really like to eat at Confucius [in Rehoboth Beach] whenever I get the chance. They pull from various regions in China but have their own style, which I love. I had a lot of celebratory dinners at The Back Porch Café in Rehoboth Beach this summer. When I’m in Dover, my favorite thing to do is to go to Flavor of India.”

 

 

 

David Leo Banks, executive chef of Harry’s Hospitality Group, which owns Harry’s Savoy Grill, Harry’s Seafood Grill, Harry’s Fish Market + Grill and Kid Shelleen’s Charcoal House & Saloon: “I always enjoy The House of William & Merry [in Hockessin].”

 

 

 

Dan Butler, owner of Piccolina Toscana, Deep Blue Bar and Grill, both in Wilmington, and Brandywine Prime Seafood & Chops @ Chadds Ford Inn in Chadds Ford, Pa.: “I’m always impressed with the quality of restaurants around us and especially in downtown Wilmington. I’ve been a fan of Domaine Hudson since the early days when Jason Barrowcliff opened the place. Chef Dwaine Kalup definitely deserves a tip of the toque for his attention to detail and freshness in all his dishes.”

 

 

Douglas Ruley, corporate chef, SoDel Concepts, which has eight coastal restaurants, from Lewes to Fenwick Island: “I’d have to pick Iron Hill Brewery & Restaurant in Newark. Great beer, food and people. It’s hard to find a brewery that is committed to its food just as much as it is to its beer, and they have been doing it forever. Love those guys!”

 

 

 

Robert Lhulier, executive chef, University & Whist Club in Wilmington: “Lately, I’ve found a lone seat at the bar of La Fia on Market Street, where I can slip in for a few plates of Bryan Sikora’s creative cuisine. Special mention for their eclectic, afford-ably priced wine list.”

 

 

 

Jay Caputo, chef/owner of Espuma and Table & Tap in Rehoboth Beach: “I love Blue Moon [in Rehoboth Beach]. Lion Gardner does a great job of milking all the flavors he can out of each ingredient. Wines are amazing. Meghan [Gardner] is amazing.  And it’s just a classic.”

 

 

 

Dennis Forbes, chef/owner of Cool Springs Fish Bar & Restaurant in Dover: “I like any of Matt Haley’s restaurants but particularly Bluecoast Seafood Grill in Bethany Beach. It’s always consistent, and no matter what you get, they do a good job.”

 

 

 

Kevin Reading, chef-owner of Abbott’s Grill in Milford and Abbott’s on Broad Creek in Laurel: “I like Confucius. We like the people a lot, and they are always innovative when it comes to heat—they throw things at you. I’m a big fan of a(MUSE.), and when it’s a big sushi night, we go to The Cultured Pearl. [All are in Rehoboth Beach.]

 

 

 

 

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