Whole Foods is here, Easter is near

Whole Lotta Love

At long last, we have our very own Whole Foods Market, and best of all, it has a bar. Why? Who can say? But Brew & Brau offers coffee to get you fired up for grocery shopping and local ale and wine for winding down. What else? More than 200 types of organic produce, much of it locally sourced; seafood delivered six days a week; healthier meats (including organics, free-range, hormone-free and antibiotic free) with prices that compare favorably with supermarket offerings; bulk items from whole grains, nuts and cereals to flours, oils and honeys—at prices that blow the supermarkets off the map. Earth friendly cleaning products, amazing cheeses, delicious prepared foods—we could go on and on. Let’s just say we’re excited to welcome the new store at long last. If you want to eat more healthfully, it’s a great place to start. Visit 475 Wilmington-West Chester Pike, Glen Mills, Pa. (610) 358-1133, wholefoodsmarket.com/glenmills

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The Past—Updated

Spring means celebrations of local history—Dover Days, Day in Old New Castle, etc. That gives us an appetite for dining with a sense of tradition. Here is a trio of faves, places that are to their towns what City Tavern is to Philadelphia:

Jessop’s Tavern in New Castle is cozy and warm, with sturdy wooden chairs and a warming hearth. Prime rib is a favorite. So are shepherd’s pie and fish and chips. The 18th-century courthouse across the street is a reminder that you left much of the modern world behind when you crossed the city line. 322-6111, jessops-tavern.com

Cantwell’s Tavern is the latest from Bob Ashby, the force behind the McGlynn’s Pubs and The Deer Park Tavern (historic in its own right). But Cantwell’s, housed in the old brick hotel on Odessa’s historic Main Street, is a bit different, with paté on the apps menu, a raw bar with local oysters and, from the selection of entrées, shrimp étouffeé. There are good craft brews, too. 376-0600, cantwells-tavern.com

Hotbed of insurgency, temporary state house—The Golden Fleece Tavern has a storied past, indeed. These days, the same sort of raucous spirit prevails, fueled by draft beer and specialty drinks such as The Loose Liberal and The Rigid Republican. From the GF’s own take on history: “Built in 1730s, the Golden Fleece was for many years the meeting place of the Delaware Assembly’s Upper House, the Legislative Council… translation: Major decisions were made by politicians who were drinking heavily. This set the tone for generations of politicians to this very day.” What better place to discuss the latest issues. 674-1776, thegoldenfleecetavern.com

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Beer Bracketology

At Iron Hill Brewery & Restaurant, it’s Firkin March Madness. Visit your favorite location on March 24 to watch college hoops while sampling special ales brewed at each Iron Hill location. The first keg to kick at each location is the winner. All winners go to the final round in Wilmington on March 31. The contenders:

In Newark: Chestnut Hill Rye IPA vs. Media’s Cinderella Ale

In West Chester: Lancaster’s Contender IPA vs. North Wales Pineapple Wwo

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In Media: Maple Shade’s Coconut Rising Sun vs. Phoenixville’s Winter Warmer vs. West Chester’s Chocolate Cherry Stout

During competitive drinking hours, enjoy foods from the regions of the NCAA basketball tournament, including crab cake sliders with remoulade and Deli Dogs with sauerkraut, chopped onions and spicy brown mustard (East), and smoked pork sliders with sweet mustard sauce and coleslaw, and Slaw Dogs with creamy coleslaw, sautéed Vidalia onions and chopped bacon (South). Click the Web site for hours and locations. ironhillbrewery.com

Easter Eggs Over Easy

Easter is coming. That means making brunch rezzies now. Click here to read about three DT faves—from the great plethora of Sunday brunch spots.

Shake It

St. Patty’s Day has passed, and Shamrock Shakes are gone. Never fear. You can make your own. From sheknows.com (slightly abridged):

1 pint vanilla ice cream

1 cup milk

1/2 teaspoon peppermint extract

1/4 teaspoon green food color

Throw it all in a blender. Cover. Blend on high until smooth. Serve pronto.


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