1801 W. 14th St., Wilmington, 658-4600
Summer House Restaurant & Saloon
228 Rehoboth Ave., Rehoboth Beach, 227-3895
From the family that brought Cool Springs Fish Bar comes Restaurant 55. The beef and turkey are ground daily for sandwiches such as the NFB (Not for Breakfast) burger of sage beef, a fried egg, bacon and American cheese. Neighboring Fifer Orchards supplies the vegetables. Local breweries such as Fordham and Dogfish Head contribute to the beer list.
2461 S. State St., Dover, 535-8102, www.myrestaurant55.com
Big Fish Grill
720 Justison St., Wilmington, 652-3474
Woody’s Dewey Beach Bar & Grill
1904 Hwy. One, Dewey Beach, 260-9945
Last year was the fifth straight year for Courtyard at Marriott and chef Mark Chopko—and he still won’t tell us the secret to his recipe. Suffice it to say, those all lump cakes have become the restaurant’s signature dish.
400 David Hollowell Drive, Newark, 737-0900, www.marriott.com
Those served at Nantuckets Restaurant are peerless. The seasoning is a secret, but they start with the essential basic: lumps of real Maryland blue crab. The caper rémoulade is a delicious alternative to the cocktail and tartar sauce served elsewhere. And they don’t cost a fortune—rare for crab cakes of this caliber.
601 Coastal Hwy., Fenwick Island, 539-2607, www.nantucketsrestaurant.com
Pizza by Elizabeths
â€‹3801 Kennett Pike, Greenville, 654-4478
No contest. At Bella Luna, it’s all about the crust: thin, crispy, smoky—unparalleled. It isn’t hidden by cheese, drenched with sauce or smothered by the usual toppings. Bella Luna pizza is subtle, sublime, damned near miraculous—certainly the closest you’ll find to the pizza you’d enjoy in Italy.
729 N. Union St., Wilmington, 654-4400, www.bellalunade.com