The Dining Insider: A blog about New Year's Eve at Union City Grill, the Blue Moon and The Biggs Museum, plus Two Stones Pub and The Pickled Pig

One Hoppin’ Night

What’s a Key hopper? It’s a pink shrimp from the salty waters of St. Joe Bay. Easy to peel, firm and flavorful, they are a culinary treasure. You can find them for New Year’s Eve at Union City Grille on a special menu that also includes oyster, lobster and scallops, as well as the rgular dinner menu. The highlight? A list of flavored Proseccos and special pricing on Chandon Classic Brut. Bruce “the Jazzman” Anthony rings in the New Year. It’ll be a great party. Reserve now. 654-9780,

Chase Away the Blues

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We mentioned this last week, but find it worthy of mention again. Should you find yourself in Rehoboth around New Years’s Eve and day, the Blue Moon is the place to be. Celebrate the eve with a four-course dinner for $95. Leading the list of four appetizer choices is beet-root cured Scottish salmon caviar with horseradish dill and vodka gelée. Choose between a salad of mixed greens with pear, spiced pecans, bleu cheese and balsamic vinaigrette or a bisque of sweet potato and Maine lobster. Our choice of entrée includes local rockfish with crispy seared skin, sweet potato hash, Brussels sprouts and buerre rouge, but there are other delicious options as well. Of course, there’s dessert. The next morning features a New Year’s Day brunch, with special prices on what may be a much-needed bloody Mary or mimosa. Beginning at 9 p.m. a closing party bids adieu to the season. The soirée promises to be epic. 227-6515,

Really Biggs, Really Biggs

If you can’t make it to Abbott’s Grill in Milford for New Year’s Eve, head to the Biggs Museum of American Art in Dover instead. The awesomely talented crew from Abbott’s is catering the Biggs’ New Year’s Eve Bash. Dance, drink and dine in the Biggs’ new Grand Gallery. We’re sure it will be a treat. 674-2111,

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More For Beer Lovers

“Are you guys beer drinkers? Because we have a lot of beer.” At Two Stones Pub, the question—posed by servers before each meal—is largely rhetorical. Proprietor Michael Stiglitz, the man behind The Pickled Pig Pub, is a bit of a beer nut, to put it Bud Light-ly, and his Two Stones pub is a literal shrine to ales and porters. “Come worship at the beer temple,” reads his takeout flyer. If you need to know more about Two Stones—like why the food is so darned good—click here.

In a Pickle

Speaking of the Pickled Pig, have we mentioned Steakhouse Sundays? A very reasonable $19.95 buys you a salad, your choice of meat and potatoes, the chef’s daily vegetable, and a pint of beer or glass of wine. It’s a great way to wind down the New Year weekend. An do yourself a favor: Try those fried pickle spears. 645-5444,

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