photo by Ron Dubick
Who is Michy, and why is she so intent on relaxation? When an adjective like “Relaxed” gets shoehorned into a restaurant’s identity, certain questions and expectations emerge. Why relaxed dining? What makes this particular dining experience so easygoing? Owners Richard and Michelle Davis must’ve anticipated such questions when they opened Michy’s Relaxed Dining earlier this year. Their small but bustling storefront, which shares retail space with a Food Lion and Sea Shell Shop, adheres to its own definition of the word. Under Richard Davis’ watch, relaxed dining means old-school, hearty comfort food that’s been sharpened and delivered with finesse. It effectively blurs the lines between upscale and downhome, old-fashioned and modern. It means recognizable standards like breaded chicken Milanese and pork chops with apples, only subtly recast with Parmigiano-Reggiano baked into the poultry and caramelized fennel blended into the fruit. It’s warm tomato soup, buried under shaved cheese and bread, on a rainy night. Dining critic Matt Amis likes it. Find out why in the December issue of Delaware Today.