Adventurous foodies in big cities like New York are falling all over themselves over the newest Peruvian trend. Delaware has them beat. Welcome to the cozy The Chicken House Charcoal Grill where, for the past four years, Nancy Pacheco’s Peruvian cuisine has attracted a diverse and loyal following. The chicken, marinated according to a secret recipe developed by her husband’s family in Huariaca, Peru, 70 years ago, is grilled over natural charcoal, making a dish that is tender, bursting with flavor and low in fat. Beef and pork get a similar treatment. The Chicken House also serves seafood a la several delicious ceviches. Adventurous drinkers can sample the national drink, pisco, in cocktails or sours, as well as favorite beers like Cusqueña and Cristal, and South American wines. (737-2426, thechickenhouserestaurant.com) —Mark Nardone
When one tries to create a music venue that is new and different, its restaurant can’t be the same old thing. That’s why chef John Jones of the World Cafe Live at the Queen has developed a menu that ranges far and wide. The menu at Upstairs Live offers twice-fried wings with soy garlic sauce, golden beet salad on watercress with shaved fennel and entrées like char-grilled, chili-rubbed chicken with avocado butter on Spanish risotto. Downstairs Live, with its big stage and big shows, offers a menu tailored to the style of music played. That could mean Jones’ take on pulled pork or beef brisket sandwiches for a Southern rock or blues show. Please note: Tickets to the show are sometimes required. (994-1400, queen.worldcafelive.com) —M.N.