There is a special season after football but before the ground fully thaws. A time of quiet, of rest, of Sundays without strictly designated purpose. A time when there’s actually time. This … is…
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Real ingredients sourced from neighborhood farms and neighboring waters. Locally brewed, nationally recognized craft beer on tap. House-made charcuterie, breads … and scrapple. The restaurants of…
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The best pizza in the world is whatever pizza you were eating when you were 8 years old. That’s because the most important ingredient in pizza isn’t the sauce or the cheese or the mineral content of…
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I dream of lobster-and-corn spoon bread. Served warm, with contrasting chills from vanilla-corn ice cream and spiced popcorn for texture and a touch of heat. I’d order that spoon bread any day of the…
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What an incredible year its been for eaters in these parts. New restaurants burst onto the scene in Newark, Wilmington, Middletown, Hockessin just about everywhere. A scrapple sandwich made it all…
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In most times of the year, brunch is a luxury a nice-to-have-but-hardly-necessary meal that falls outside the normal order, a late nosh for the late riser. Breakfast? That's a daily requirement, the…
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Maybe its just the open bar talking, but Wilmington's restaurant scene rarely looks hotter than when it dresses up and gets together for the annual Delaware Restaurant Association meeting/party. It…
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Delaware is not a southern state. But it’s not exactly a northern one either. In fact, it’s only state in the union that’s east of the Mason-Dixon Line. (Think about that for a moment.) And so it is…
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Hey, Matt, here's the bet. If Frawley Stadium wins the Best of the Ballparks competition that Ballpark Digest is having, we all go down to the stadium to eat a Sweenie Dog. You in? Of course I'm in…
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The MidAtlantic Wine + Food Festival is the biggest event of its kind between NYC and Washington D.C. Four days, dozen of events, even more dozens of chefs and winemakers from around the world, all…
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