43 Great Reasons to Dine Out

Welcome to a few of our favorite restaurants. Try a few of our favorite dishes. Sample a few choice wines. No wonder we like these places so much.



photograph by Thom Thompson

http://www.thomthompson.com

MOST POPULAR

Cioppino always stews mussels, scallops and shrimp in a rich tomato broth with red onions, peppers and fennel, but other fish ingredients change, so anything from Chilean sea bass to grouper to good local rockfish may appear. Order with or without pasta. If you prefer risotto, chef Joey Garramone is happy to oblige. 'We used to do the cioppino as a special every week,' Garramone says. 'It got so popular, we had to put it on the menu.' We couldn't be happier.

$25

Enjoy with Villa Antiorni Pinot Grigio, $24

Roma

3 President Drive, Dover, 678-1045


photograph by Thom Thompson

http://www.thomthompson.com

CHEF'S SIGNATURE

Chef Nate Garayantes' lobster tasting combines three great appetizer-sized dishes into one very fine meal: butter-poached Maine lobster tail with new potatoes, English peas and cippolini onions; a crispy claw served atop a mini skillet of corn bread with slaw; and chilled corn and lobster soup. 'The whole lobster is used and presented in three different preparations to re-create the feeling of a summertime picnic,' says owner Alysha Garayantes. It works.

$24

Enjoy with Landmark Overlook Chardonnay, $58

821

821 Market St., Wilmington, 652-8821

photograph by Keith Mosher
http://www.kamproductions.com

CHEF'S SIGNATURE

Cheese cake brûlée places traditional crème brûlée atop of a slice of rich, creamy cheese cake, all drizzled with sweet raspberry sauce. 'This is pretty labor intensive, and it's made to order,' says marketing director Melissa Toms. 'It has the crispy, sugary coating of crème brûlée, but we put a twist on it by using a cheesecake base.'

$7

Enjoy with Finklin 10-Year-Old Tawny Port, $10 a glass

Smith and Co.

249 NE Front St., Milford, 422-7750

photograph by Keith Mosher
http://www.kamproductions.com

MOST INNOVATIVE

Hawaiian sea bass partners beautifully with a hot bean marinade, Thai noodles and a warm ginger sauce with chive and hot oils, all served with shoestring vegetables and ginger frizzle. 'I was bored and playing around in the kitchen one day, trying to find something to do,' says owner and chef Bill Karrow. 'I surprised myself with the blend I came up with, but I thought, you know what, this will work very well. And it does.'

$28

Enjoy with Selaks Sauvignon Blanc, $27

Fusion

50 Wilmington Ave., Rehoboth, 226-1940

photograph by Keith Mosher
http://www.kamproductions.com

 

MOST INNOVATIVE

Slow roasted half duck is dipped in a sweet honey glaze and zesty traditional Italian seasoning, then served with wild mushroom and roasted vegetable ravioli topped with roasted red pepper coulis. 'We wanted to do duck, but not with the traditional orange or cherry sweet topping,' says chef and owner Bob Cirelli. 'We experimented with this and it turned out great. I don't know many Italian restaurants that sell duck.'

$23

Enjoy with Tampranillo Rioja, $18

La Rosa Negra

1201 Savannah Road, Lewes, 645-1980

photograph by Tom Nutter

 

MOST POPULAR

The Hairy Mexican is spicy and fun, a traditional sushi role of avocado combined with fried shrimp for crunch, topped with unagi sauce and slivers of crab that create the 'hair' effect. 'It's all chef Al's creation,' says executive chef Sean McNiece. (Al Chu is the executive sushi chef.) 'It was just a playing-around kind of thing, but it's very popular.'

$11

Enjoy with Ichiban lager, $3.75

Mikimotos Asian Grill & Sushi Bar

1212 Washington St., Wilmington, 656-8638

photograph by Tom Nutter

MOST POPULAR

The ceviche sampler offers a taste of Latin America. Oysters, scallops and red snapper are flash marinated in lime juice cut with a touch of orange and, of course, cilantro. 'This is in keeping with what we're trying to do with Harry's Seafood,' says executive chef David Leo Banks. 'It's fresh and simple. It's all about the bold flavors of the lime and the peppers and the onions

Market price

Enjoy with St. M's Riesling, $31

Harry's Seafood Grill

101 S. Market St., Wilmington, 777-1500

photograph by Keith Mosher
http://www.kamproductions.com

CHEF'S SIGNATURE

Bouillabaisse of lobster, shrimp, sea scallops, littleneck clams and fresh fish in a Pernod-laced saffron tomato and fennel broth is a classic. 'Years ago, when we decided to put this on our menu, we did a classic, perfect preparation backed with a lot of research,' says owner John Donato. 'My partner and I were in France a couple of times and really observed the preparation. If you're going to take a step like putting bouillabaisse on your menu, it had better be good.' It is.

$36

Enjoy with Clos du Val Ariadne, $39

The Buttery

Second and Savannah Roads, Lewes, 645-7755

photograph by Tom Nutter

CHEF'S SIGNATURE

Grilled Australian lamb loin is marinated in rosemary, garlic and olive oil, then served with a roasted garlic and rosemary sauce and rabe mashed potatoes. 'This meal fits our theme, kind of hip-casual,' says co-owner Pam Grabowski. 'The new American classification best fits us because we have so many options, from curry salmon, Italian dishes, a lot of fish and beef, Thai dishes—sometimes even Greek.'

$25

Enjoy with Carchelo, $21

Culinaria

Branmar Plaza, Marsh and Silverside roads, Wilmington, 475-4860

photograph by Keith Mosher
http://www.kamproductions.com

MOST INNOVATIVE

Pepper-cured yellowfin tuna is served with corn blinis and fresh tomato salsa. 'I wanted an appetizer that was flavorful, but not heavy, and one that could go up with other items on the menu,' says executive chef Tim McNitt. 'It's really one of the best I've had. It serves its purpose—tickles the palate, makes you want to eat more.'

$14

Enjoy with Frog's Leap Sauvignon Blanc, $30

The Back Porch Café

29 Rehoboth Ave., Rehoboth Beach, 227-3674

photograph by Tom Nutter

MOST POPULAR

Tuna is seared rare, then served with wasabi and ginger dipping sauces. 'It's very straightforward,' says chef-owner Dennis Forbes. 'And it's very popular. I'll sell 27 pounds of tuna a night.' Go for a wine that can stand up to the spice. It doesn't have to be a white.

$11.25 as an appetizer

$20 as an entree

Enjoy with Frie Brothers Pinot Noir, $29

or Martin Códax Albariño, $29

Cool Springs Fish Bar

2463 S. State St., Dover, 698-1955, 270-4348

photograph by Tom Nutter

CHEF'S SIGNATURE

AND MOST INNOVATIVE

Chef Dave Weir's spicy-sweet crab and lemongrass soup teems with pineapple, tomato and rice noodles. 'People tend to think of our menu as traditional,' says manager Barbara Stitz. 'But this soup shows that, hey, we can get a little out there, too.' Soup is served with a spoon, of course, but this one gets chopsticks as well.

$6

Enjoy with Jan Kriss Viognier, $36

Buckley's Tavern

5812 Kennett Pike, Centreville, 656-9776


photograph by Tom Nutter

CHEF'S SIGNATURE

Fettucine made of red wine served with steamed lobster, shrimp and jumbo lump crab meat is covered with a light marinara sauce bolstered by a touch of heavy cream and perfumed with brandy. The noodles are so unusual, 'they used to be patented,' says chef-owner Luigi Vitrone.

$26

Enjoy with Villa Rosa Barolo, $72

Luigi Vitrone's Pastabilities

415 N. Lincoln St., Wilmington, 656-9822


photograph by Tom Nutter

MOST POPULAR

Seared rare tuna is sliced, then teamed with wonton chips and ponzu renkon, wakame and wasabi coulis. 'Not only is this meal a great example of our pan-Asian flavor, it has such a great presentation,' says executive chef Ken Gilcrest. 'Rich colors, bold design, and a flower to boot.'

$9

Enjoy with Santa Margherita Pinot Grigio, $35

Chops Grill at the Sheraton Dover Hotel

1570 N. DuPont Hwy., Dover, 678-8500


photograph by Thom Thompson
http://www.thomthompson.com

MOST INNOVATIVE

Slow-roasted rack of lamb with a golden honey and herb goat-cheese crust is topped with Cabernet sauce. 'I'm taking multiple flavor combinations here and working it together to enhance the flavor,' says chef Tim Smith. 'The outcome is spectacular.'

$28

Enjoy with Francis Ford Coppola Claret, $36

The Back Burner

425 Hockessin Corner, Hockessin, 239-2314


photograph by Keith Mosher
http://www.kamproductions.com

CHEF'S SIGNATURE

Whole red snapper is flown in from Key West, then flash fried tempura style for a light, crispy, un-oily texture. The fish is served with jasmine rice and sautéed shiitake mushrooms in a ginger soy sauce. 'This fish literally looks like it's still swimming,' says owner and chef Patsy Rankin. 'It's standing up and just looking at you. You've got to be able to look a whole fish in the eye for this one.'

$28

Enjoy with Waterstone Pinot Noir, $39

Patsy's Restaurant

121 Campbell Place, Bethany, 537-2433


photograph by Tom Nutter

MOST INNOVATIVE

Spicy Anaheim peppers get stuffed with Maine lobster, lump crabmeat and shrimp, then baked with a green chili salsa and freshly grated cheddar cheese. The big finish? Sour cream and tomato relish. 'You can't get this anywhere else,' says general manager Franz Portmann. 'We are the only place that serves it. It has as different taste, texture. We do as much as we can with regional foods, like crabmeat and shrimp.'

$25

Enjoy with Edna Valley Chardonnay, $26

The Bayard House

11 Bohemia Ave., Chesapeake City, (410) 885-5040


photograph by Tom Nutter

MOST INNOVATIVE

Pan seared day-boat scallops are topped with Port-pear reduction served over candied pecan and sweet potato risotto. 'The scallops are the best we can get—dry, no chemicals added,' says owner Ryan German. 'The inspiration to add the pear comes from doing poached pear and serving it with goat cheese or over a salad.'

$24

Enjoy with Pine Ridge Viognier, $24

Caffé Gelato

90 E. Main St., Newark, 738-5811


photograph by Tom Nutter

CHEF'S SIGNATURE

Tender pasta filled with mortadella and ricotta cheese in a creamy sun-dried tomato sauce is more than satisfying. 'It's hand-rolled at Toscana To Go,' says owner Dan Butler. 'It's a dish that we haven't been able to take off the menu in 15 years.'

$16

Enjoy with Castel di Salve Santi Medici, $22

Toscana Kitchen + Bar

1412 N. DuPont St., Wilmington, 654-8001


photograph by Tom Nutter

MOST POPULAR

Bruschetta with crushed white beans and fresh herbs drizzled with white truffle oil and served with grilled flatbread makes an excellent starter. 'We like to do things a little different around here,' says owner Mickey Donatello. 'We get rave reviews on this one.'

$8.50

Enjoy with Martin Códax Albariño, $30

Corner Bistro

3604 Silverside Road, Wilmington, 477-1778


photograph by Keith Mosher
http://www.kamproductions.com

CHEF'S SIGNATURE

Grilled Australian grain-fed lamb racks are seasoned with a dry rub of cardamom, cinnamon and paprika, then served with roasted red pepper couscous and seasonal vegetables. 'We certainly have our meat dishes, and this is a customer favorite,' says chef Cliff Kilb. 'The rub is so robust and rich, it really brings to life the flavor of the entire dish.'

$30

Enjoy with Franciscan Oakville Estates Magnificant, $80

Café Zeus

37 Wilmington Ave., Rehoboth Beach, 226-0400


photograph by Tom Nutter

CHEF'S SIGNATURE

Wok-shaken certified Angus beef is paired with prawns, jumbo shrimp, onions and green beans in ginger soy sauce. 'The beef is so tender, it just melts in your mouth,' says owner Elizabeth Shih. 'We dice it because we found it's a middle ground. Chinese dishes usually have very thinly sliced meat, so you don't even know what you're eating, and American dishes are usually big steaks. This is for the macho, beef-eater guys.'

$26

Enjoy with Rosemount Shiraz, $20

Potstickers Asian Grill

1247 New Churchmans Road, Newark, 731-0188


photograph by Keith Mosher
http://www.kamproductions.com

MOST INNOVATIVE

Try the seared Alaskan halibut over fava beans with red pearl onions and whole asparagus served with pâte a choux gnocchi. The fish is cooked in a veal stock with Marsala wine. Making the gnocchi from a dough similar to that of an eclair, then seasoning with a touch of mustard and herbs, elevates the Italian classic. 'We were looking at different gnocchi to do,' says executive chef and owner Kevin Reading. 'This is one we loved.'

$29

Enjoy with Murphy-Goode Wild Card Claret, $40

Nage

19730 Coastal Hwy., Rehoboth Beach, 226-2037


photograph by Thom Thompson
http://www.thomthompson.com

CHEF'S SIGNATURE

Mildly sweet and spicy Red Snapper Rundown stews the fish in a broth of onions, peppers and ginger in coconut milk, all served with roasted red peppers over vegetable orzo. Chef Mark Dagget spent about 18 months cooking in the Caribbean, 'and this is what he brought back,' says manager Bryan Jariwala. 'He does it really, really well. The Rundown has transcended three menu changes.'

$24

Enjoy with Plantagenet Riesling, $30

Eclipse Bistro

1020 N. Union St., Wilmington, 658-1588


photograph by Tom Nutter

CHEF'S SIGNATURE

Pan-seared diver scallops with fried leeks, sherry brown butter sauce and truffle oil is pungent and rich. 'The fried leeks add a crunchy texture to the soft, firm scallops and the sweet taste of the sherry,' says owner Michael Lucey.

$21

Enjoy with Camus Conundrum, $52

Six Paupers

7465 Lancaster Pike, Hockessin, 489-7287


photograph by Tom Nutter

MOST INNOVATIVE

We're fond of small plates such as fresh Maine lobster baked in macaroni and cheddar cheese topped with crisp buttered breadcrumbs (above), and the jumbo sea scallops pan seared with bacon and shallots, finished with pure maple syrup and brandy. 'We try to be as creative as possible with our appetizers and do things outside the norm,' says executive chef Matthew Schafenberg. 'We focus on quality, and people are curious to try out new things.'

$7 to $15

Enjoy with Brancott Reserve Sauvignon Blanc, $33

The Chesapeake Inn

605 Second St., South Chesapeake City, Maryland, (410) 885-2040


photograph by Keith Mosher
http://www.kamproductions.com

 

MOST INNOVATIVE

Twice-cooked eggplant is stacked with herbed Boursin cheese and tomato, all drizzled with olive oil and caper-blended puttanesca sauce, then finished with shaved Parmesan reggiano. 'All you eggplant haters, come see us—we will change your mind,' says manager Timothy Credle. 'This dish is for people who think they hate eggplant, but they have no idea.'

$10

Enjoy with Penfold's Bin 28 Kalimna Shiraz, $40

Planet X Café

55 Wilmington Ave., Rehoboth Beach, 226-1928


photograph by Tom Nutter

MOST POPULAR

The Triple is a half rack of delicate baby back ribs, a quarter of a barbecued chicken and tender smoked pulled pork. 'We've got the best barbeque in the state, and this triple play proves it,' says general manager Dan Buckley. 'It won't disappoint.'

$16

Enjoy with Fordham Copperhead Ale, $2.75

Where Pigs Fly

617 E. Loockerman St., Dover, 678-0586


photograph by Keith Mosher
http://www.kamproductions.com

CHEF'S SIGNATURE

Delicate layered coconut cake with cream cheese frosting is a dreamy finish. 'We sell so much of this cake, I would get in trouble if I took it off the menu,' says executive chef and owner Ray Richardson. 'This has lots and lots of coconut, therefore lots and lots of coconut flavor. This is one of the desserts that isn't regulated by seasons.'

$8

Enjoy with Villa Rosa Moscato D'Asti, $24

Second Street Grille

115 Second St., Lewes, 644-4121


photograph by Tom Nutter

MOST INNOVATIVE

Wild rockfish pan-seared with sautéed tasso, fennel and leeks served with saffron-citrus nage. 'It's a great summertime dish,' says chef Jason Barrowcliff. 'The nage is light, not a heavy cream.'

$26

Enjoy with Domaine des Valanges

Saint-Véran Chardonnay, $31

Domaine Hudson

1314 N. Washington St., Wilmington, 655-9463


photograph by Tom Nutter

MOST INNOVATIVE

Pan-seared Hudson Valley foie gras is served with crème brûlée French toast and blackberry sauce. 'Foie gras has a very righ, elegant, creamy texture,' says owner Jim Barnes, so he and partner Bob Rafetto decided to pair it with a food of similar texture. 'The egg and the bread really go together nicely,' Barnes says.

$24

Enjoy with 'Late' Mer Soleil-Santa Lucia Highlands Riesling, $80, or shoot the moon with Chateau 'Y Quem Sauterne, $300

The Dilworthtown Inn

1390 Old Wilmington Pike, West Chester, Pennsylvania, (610) 399-1390


photograph by Thom Thompson

http://www.thomthompson.com

CHEF'S SIGNATURE

Cedar-plank smoked salmon is a classic. The sweet honey-maple glaze topped with macadamia nut vinaigrette makes it a modern standout.

$24

Enjoy with Groth Sauvignon Blanc, $45

Moro

1307 N. Scott St., Wilmington, 777-1800


photograph by Thom Thompson

http://www.thomthompson.com

CHEF'S SIGNATURE

An Eastern Shore classic gets a twist: Softshell crab is sautéed in a garlic-white wine sauce finished with a roasted red pepper cream. 'We've recently got a new chef, and this is how he does it,' says owner John Rishko. 'This is something he brought here when he first started, and it's really taken off.'

$18

Enjoy with Chateau St. Michelle Riesling, $24

Bluewater Grill

226 Main St., Millsboro, 934-5160


photograph by Tom Nutter

MOST INNOVATIVE

Delicious grilled octopus is a constant on this menu. The latest preparation is served with warm shallot vinaigrette, Spanish-style slaw, preserved lemon vinaigrette and bonito hay. 'This new version of the dish shows some of the influence that chef Julio Lazzarini gained by working with celebrity chef Douglas Rodriguez,' says owner Dan Butler. We like it.

$14

Enjoy with Tablas Creek Viognier, $35

Deep Blue

111 W. 11th St., Wilmington, 777-2040


photograph by Tom Nutter

CHEF'S SIGNATURE

Handmade meatballs of pork, veal and beef are tossed with breadcrumbs, fresh herbs and a few 'secret' ingredients, of course. 'Our meatballs are pretty unbelievable,' says chef and owner Don Scalessa. 'We work with a different blend of meats. It's all in how we prepare them.'

$12

Enjoy with Monsanto Chianti Classico, $32

Café Scalessa's

504 Greenhill Ave., Wilmington, 656-0955


photograph by Keith Mosher
http://www.kamproductions.com

MOST POPULAR

Jumpo shrimp and day boat scallops get a traditional kabob treatment with zucchini, squash, onions and tomatoes. For a Tuscan touch, they're served over Parmesan grits with grilled hericot verts. 'Once you have a great product that you love, it's pretty easy to make something delicious,' says Jeff Osais, who, along with wife Lisa, is an executive chef. 'When you cook with love, your customers can taste it.'

$26

Hmmm. Trimbach Gewürztraminer, $36, or Sonoma Cutrer Chardonnay, $38? They're both good calls.

DiFebo's

789 Garfield Parkway, Bethany, 539-4550


photograph by Thom Thompson

http://www.thomthompson.com

MOST INNOVATIVE

Simple pan-roasted black grouper is served over potato hash with corn and applewood bacon, topped with tomato beurre blanc and a poached egg. 'You can't beat our portion size,' says chef Lion Gardner. 'This is a sophisticated fish combination that I don't see on a lot of menus.'

$18

Enjoy with Hendry Unoaked Chardonnay, $32

Blue Moon

36 Baltimore Ave., Rehoboth, 227-6515


photograph by Keith Mosher
http://www.kamproductions.com

MOST INNOVATIVE

Lightly breaded boneless breast of chicken is stuffed with roasted red pepper, prosciutto, fresh spinach and mozzarella, all served over fettuccini and creamy homemade Alfredo sauce. 'I created this 15 years ago, back in high school,' says owner Anthony DiDomenecis. 'We slice it into medallions, so it presents a nice visual. You can see the spinach and ham.'

$20

Enjoy with Ruffino Chianti, $21

Adriatico

First Street and Baltimore Avenue, Rehoboth, 227-9255


photograph by Tom Nutter

MOST POPULAR

You can never go wrong with a traditional jambalaya of jalapeños, onion, chicken, andouille sausage, kielbasa and shrimp simmered in a spicy red seafood stock cooled with rice. 'We want to re-create Louisiana here in Wilmington,' says owner Mark Diamond. 'The best way to do it is with an authentic Louisiana jambalaya, and no one does it better than us.'

$19

Enjoy with a Hurricane, natch, $7.50

The Blue Parrot Bar and Grille

1934 W. Sixth St., Wilmington, 655-8990


photograph by Keith Mosher

http://www.kamproductions.com

MOST POPULAR

Take your pick of teriyaki of tofu, grilled salmon, scallops, tuna, shrimp, chicken, or filet of beef with curry, steamed rice and an Asian vegetable medley. 'We do a lot of teriyaki here,' says executive chef Robert Wood. 'It's traditional, it's authentic, and people can really taste that.'

$16 to $30

Enjoy with La Crema Pinot Noir, $40

Cultured Pearl

19 Wilmington Ave., Rehoboth, 227-8493


photograph by Thom Thompson

http://www.thomthompson.com

CHEF'S SIGNATURE

Five jumbo shrimp and chorizo sausage are marinated in roasted garlic, crushed red pepper, paprika and fresh herbs, then pan-roasted before being piled atop spicy grits mixed with heavy cream, Jack cheese, butter and jalapeños. 'This is a version of home-style cooking that we can put a spin on,' says chef Ian Mangin. 'The guy who created it used to cook grits with his family, and he wanted to come up with something a little nicer than simply breakfast grits.'

$24

Enjoy with Hendry Pinot Noir, $32 per split

Fish On!

1700 North Village Main Blvd., Lewes, 645-9709


photograph by Tom Nutter

MOST INNOVATIVE

Filet Edmund pairs mignonettes of filet sautéed to taste, then tops them with a delicate mushroom demi glace, jumbo lump crab meat and béarnaise sauce. 'One of the things we like to do is name dishes after the people who work here to say thanks,' says proprietor John Constantinou. 'Line chef Edmund Doody has been here for a while. He does a great job. It's a nice marriage of sauces, kind of a contemporary surf and turf.'

$28

Enjoy with Alexander Valley Cabernet, $45

Walter's Steak House

802 N. Union St., Wilmington, 652-6780


photograph by Tom Nutter

MOST POPULAR

Whole grilled fish is seasoned with rosemary, then drizzled with olive oil and freshly squeezed lemon. The type of fish depends on availability. 'We present it in its natural form and de-bone it at the table, if people ask,' says owner James Mallios. 'For a lot of people, it's something different. You can't hide the freshness.'

Market Price

Enjoy with anything Greek

Costa's Grill & Wine Bar

1000 West St., Wilmington, 777-2268

GET GOOD SERVICE EVERY TIME

Good service is a relative term. Some diners want speed. Others expect flawless wine presentations. On one thing, experts agree: 'The key two words are ‘customer focus,'' says Fred DeMicco, chair of hotel and restaurant management at University of Delaware. So how do you deal with common dining dilemmas? Local industry types offer the following.

How do I handle an undesirable seat?

The staff can't read your mind. Some guests at Harry's Savoy Grill love the bar area, says owner Xavier Teixido. Others are outraged when seated there. 'The key is to let us know when you call,' he says.

No one has waited on me yet. How long is too long?

Servers at Nage in Rehoboth must engage diners within two minutes of seating, says owner Kevin Reading. In busy times, that may mean a greeting and a promise to return in a few minutes. Customers appreciate being noticed.

Is it OK to tip low for poor service?

Fred Bohn of Dover Downs Hotel & Casino tips 20 percent for good service, 15 percent for average service and 10 percent for poor service. When DeMicco gets poor service, he speaks to the manager. It's not always the server's fault.

The dish is

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January 2017

January 3 - 28  “Winter Group Show” Rotating Group Show features a variety of art in different styles and media. Custom Framing & Gift Certificates are always available. Gallery Hours:...

Cost: free

Where:
The Station Gallery
3922 Kennett Pike
Greenville, DE  19807
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Telephone: 302-654-8638
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January 14, 15, 16 – Saturday, Sunday, and Monday – 10 a.m. to 4 p.m. Invention Convention Lights, camera, action! This year’s Invention Convention features hands-on video...

Cost: $8 for adults, $6 for children between 4 and 14, and free for children under 4 a

Where:
Hagley Museum
201 Hagley Creek Road
Wilmington, DE  19807
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Sponsor: Hagley Museum
Telephone: (302) 65802400 x 238
Contact Name: Jessica Eisenbrey
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Belly Dance Classes with Zahra Beginner & intermediate classes open to teens and adults Sundays in January starting Jan 8th Beginner: 2:30-3:30 p.m. Intermediate: 1 - 2 p.m (must get...

Cost: $15-$42

Where:
Take the Lead Studio
320 Lantana Drive
Hockessin , DE  19711
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Sponsor: Take the Lead
Contact Name: Zahra
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Join Rachel Binkley of Rocker Soaps + Herbals for a fun and information filled class. We will make soap, learn how to make a soap recipe and get tips and techniques to make it easier for you at...

Cost: 40

Where:
Elements of Nutrition
4710 Kirkwood Hwy
Wilmington, DE  19808
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Sponsor: Rocker Soaps + Herbals
Telephone: 302-544-0391
Contact Name: Rachel Binkley
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Come give curling a try! At this 2-hour intro-to-curling event we'll provide a basic lesson then coach you through a mini-game.  Whether you just want to cross #curling off your bucket list or...

Cost: $35

Where:
The Pond Ice Arena
101 John Campbell Rd
Newark, DE  19711
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Sponsor: Diamond State Curling Club
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The Rehoboth Beach Film Society will present its popular What Makes Us Tick? program during the Martin Luther King, Jr. holiday weekend, January 13-15. This analytical film and discussion series...

Cost: $9 - $10

Where:
Cinema Art Theater
17701 Dartmouth Drive, #2
Lewes, DE  19958
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Sponsor: Rehoboth Beach Film Society
Telephone: 302-645-9095
Contact Name: Jeri Kaplan
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BROKEN ARROW: A NEIL YOUNG TRIBUTE Broken Arrow delivers the music of Neil Young; both the rockin' electric guitar driven favorites and the more country flavored classics with pedal steel and...

Cost: $12 ADV- $14 DOS

Where:
World Cafe Live Wilmington
500 N Market St
Wilmington, DE  19801
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Telephone: 215-222-1400
Contact Name: MP Intern
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Learn how climate change affects our world with hands-on activities that can relate to explorers of all ages. Arctic Adventure and Rainforest Explorer visitors can take on the role of an Arctic...

Cost: Adults: $9 Children (3-17): $7 Seniors (60+): $8 Under 3: FREE Members: FREE

Where:
Delaware Museum of Natural History
4840 Kennett Pike
Wilmington, DE  19807
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Telephone: 302-658-9111
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When the kids have a day off but the parents don’t, let them spend the day off of school doing something really cool…having fun at DMNH! Enjoy games, crafts, activities, and even a hot dog...

Cost: $20 for Members, $25 for Non-Members.

Where:
Delaware Museum of Natural History
4840 Kennett Pike
Wilmington, DE  19807
View map »


Website »

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January 3 - 28  “Winter Group Show” Rotating Group Show features a variety of art in different styles and media. Custom Framing & Gift Certificates are always available. Gallery Hours:...

Cost: free

Where:
The Station Gallery
3922 Kennett Pike
Greenville, DE  19807
View map »


Telephone: 302-654-8638
Website »

More information

Science is for everyone! Join us for hands on crafts and activities that highlight science contributions to natural history from scientists all around the world. Learn how YOU can make a difference...

Cost: Free with Admission

Where:
Delaware Museum of Natural History
4840 Kennett Pike
Wilmington, DE  19807
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Telephone: 130-265-89111
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January 14, 15, 16 – Saturday, Sunday, and Monday – 10 a.m. to 4 p.m. Invention Convention Lights, camera, action! This year’s Invention Convention features hands-on video...

Cost: $8 for adults, $6 for children between 4 and 14, and free for children under 4 a

Where:
Hagley Museum
201 Hagley Creek Road
Wilmington, DE  19807
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Sponsor: Hagley Museum
Telephone: (302) 65802400 x 238
Contact Name: Jessica Eisenbrey
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January 3 - 28  “Winter Group Show” Rotating Group Show features a variety of art in different styles and media. Custom Framing & Gift Certificates are always available. Gallery Hours:...

Cost: free

Where:
The Station Gallery
3922 Kennett Pike
Greenville, DE  19807
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Telephone: 302-654-8638
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Tuesdays and Thursdays from 9:30AM-12:00PM Fall session: Thursday, Dec 1st thru Thursday, December 15th Winter session: Tuesday, January 17th thru Thursday, March 30th   Drop in on Nature is...

Cost: see description

Where:
The Annex
501 Chandler Mill Rd
Kennett Square, PA  19348
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Sponsor: The Land Conservancy
Telephone: 610-347-0347 ext.104
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East Coast Garden Center Indoor Farmers Market Nov 8, 2016 - April 11, 2017  11 am- 2 pm 25 vendors Location:  East Coast Garden Center 30366 Cordrey Rd Millsboro, DE 19966 302-945-3489

Cost: frr

Where:
East Coast Garden Center
30366 Cordrey Rd
Millsboro, DE  19966
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Sponsor: East Coast Garden Center
Telephone: 302-945-3489
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East Coast Garden Center Indoor Farmer's Marke 25 vendors

Cost: Free

Where:
East Coast Garden Center
30366 Cordrey Rd
Millsboro, DE  19966
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Telephone: 302-945-3489
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A four-week series of ballroom dancing classes taught by teachers from the BlueBallroom. Tuesdays starting Jan. 10. Classes are $30 a lesson for Non-Members. Non-Member slots are limited. For...

Cost: $30

Where:
University and Whist Club
805 N Broom St
Wilmington, DE  19806
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The Cinema & the Arts film series proudly presents a screening of the documentary ART BASTARD on  Tuesday, January 17, 7:00 pm, at Cinema Art Theater, 17701 Dartmouth Drive in Dartmouth Plaza,...

Cost: $9

Where:
Cinema Art Theater
17701 Dartmouth Drive, #2
Lewes, DE  19958
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Sponsor: Rehoboth Beach Film Society
Telephone: 302-645-9095
Contact Name: Jeri Kaplan
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January 3 - 28  “Winter Group Show” Rotating Group Show features a variety of art in different styles and media. Custom Framing & Gift Certificates are always available. Gallery Hours:...

Cost: free

Where:
The Station Gallery
3922 Kennett Pike
Greenville, DE  19807
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Telephone: 302-654-8638
Website »

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The Division of Public Health offers its annual free flu vaccination event in the Legislative Hall Library, ground floor, 411 Legislative Ave., Dover, DE, on January 18, 2017, from 11:00 a.m. to...

Cost: FREE

Where:
Legislative Hall Library
411 Legislative Ave.
Dover, DE  19901
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Sponsor: Division of Public Health
Telephone: 800-282-8672
Website »

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Do you want to learn how to make soap? This is your chance! Join me for a fun and informative class @ Liquid Alchemy. I will teach you how to create your own recipe and the in-and-outs of soap...

Cost: 45.00

Where:
Liquid Alchemy
28 Brookside Dr.
Wilmington, DE  19804
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Sponsor: Rocker Soaps + Herbals
Telephone: 302-544-0391
Contact Name: Rachel Binkley
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Do you want to learn how to make soap? This is your chance! Join me for a fun and informative class @ Liquid Alchemy. I will teach you how to create your own recipe and the in-and-outs of soap...

Cost: 45

Where:
Liquid Alchemy
28 Brookside Dr.
, DE  19804
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Sponsor: Rocker Soaps + Herbals
Telephone: 302-544-0391
Contact Name: Rachel Binkley
Website »

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January 3 - 28  “Winter Group Show” Rotating Group Show features a variety of art in different styles and media. Custom Framing & Gift Certificates are always available. Gallery Hours:...

Cost: free

Where:
The Station Gallery
3922 Kennett Pike
Greenville, DE  19807
View map »


Telephone: 302-654-8638
Website »

More information

Tuesdays and Thursdays from 9:30AM-12:00PM Fall session: Thursday, Dec 1st thru Thursday, December 15th Winter session: Tuesday, January 17th thru Thursday, March 30th   Drop in on Nature is...

Cost: see description

Where:
The Annex
501 Chandler Mill Rd
Kennett Square, PA  19348
View map »


Sponsor: The Land Conservancy
Telephone: 610-347-0347 ext.104
Website »

More information

Thursdays from 4:00PM-5:30PM Fall session: December 1st, 8th and 15th Winter session: Starts January 19th, every other Thursday until March 30th This program is based entirely outdoors and is...

Cost: Cost: $30 for TLC members / $40 for non-members

Where:
Bucktoe Creek Preserve
432 Sharp Rd
Avondale, PA  19311
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Sponsor: The Land Conservancy
Telephone: 610-347-0347 ext.104
Website »

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Guest speakers Patty Dailey-Lewis, executive director of the Beau Biden Foundation, and Delaware Family Court commissioner Loretta Young will discuss how participation in social media can too...

Cost: Free

Where:
Wilmington University - Doberstein Admissions Ctr.
320 N DuPont Highway
New Castle, DE  19805
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Sponsor: Wilmington University College of Social & Behavioral Sciences
Telephone: 302-295-1164
Contact Name: Dr. Johanna Bishop
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The 3rd Place and Bike Lane Cafe along with WestSide Grows and Delaware Permaculture bring you the West 7th Street Bazaar.  Happening EVERY 3rd Thursday of the month from January through May,...

Cost: Free Admission

Where:
The 3rd Place
1139 W. 7th Street
Wilmington, DE  19805
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Sponsor: West Side Grows
Telephone: 302-690-9459
Contact Name: Delaware Permaculture
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January 19 – Thursday – 6:30 p.m. Research Seminar: Amyrs Williams (Wesleyan University) – Reimagining the Modern Farm The seminar is open to the public and is based on a paper that is...

Cost: $0

Where:
Copeland Room, Hagley Library
298 Buck Road
Wilmington, DE  19807
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Sponsor: Hagley Museum & Library
Telephone: (302) 65802400
Contact Name: Carol Lockman
Website »

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The Resident Ensemble Players, Delaware’s professional acting company performing at the University of Delaware, presents The Bells by Theresa Rebeck. During the great Yukon gold rush of the...

Cost: $15 - $30

Where:
Thompson Theatre, Roselle Center for the Arts
110 Orchard Rd.
Newark, DE  19716
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Sponsor: Resident Ensemble Players
Telephone: (302) 831-2204
Website »

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HIGH & MIGHTY BRASS BAND There’s a reason that musical trailblazers from Galactic to DJ Logic have recently chosen to collaborate with High and Mighty Brass Band! and legends such as Dr. John,...

Cost: $15

Where:
World Cafe Live Wilmington
500 N Market St
Wilmington, DE  19801
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Telephone: 215-222-1400
Contact Name: MP Intern
Website »

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January 3 - 28  “Winter Group Show” Rotating Group Show features a variety of art in different styles and media. Custom Framing & Gift Certificates are always available. Gallery Hours:...

Cost: free

Where:
The Station Gallery
3922 Kennett Pike
Greenville, DE  19807
View map »


Telephone: 302-654-8638
Website »

More information

Tutto Fresco has live entertainment every Friday night from 6:30–9:30 p.m. Call for details. http://tuttofrescode.com/

Where:
Tutto Fresco
514 Philadelphia Pike
Wilmington, DE  19809
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Formed in 1992, Splintered Sunlight quickly became the most popular Grateful Dead Tribute band in the Philadelphia area, gaining praise from Dead Heads and Non Heads alike. Since that time,...

Cost: $10

Where:
World Cafe Live At The Queen
500 N Market St.
Wilmington, DE  19801
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Meeting every Friday, Bayhealth Kent General Hospital, 640 s. State Street, Dover, 7:30 pm., Private Dining Room #3 in the basement. For those who have, or think they may have a gambling problem....

Cost: 0.00

Where:
Bayhealth Kent General Hospital
640 S. State Street
Private Dining Room #3
Dover, DE  19901
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Telephone: 800-855-2CALLGA
Website »

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Ah, typecasting—the baritone is always the bad guy! In Devils, Drunks & Dastardly Dudes, we’ll go on an operatic journey of men behaving badly. We’ll add a tenor to the mix, too… but we...

Cost: $29-$59

Where:
OperaDelaware Studio
4 South Poplar St.
Wilmington, DE  19801
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Sponsor: OperaDelaware
Telephone: 302-442-7809
Contact Name: Mary Wilcosky
Website »

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The Resident Ensemble Players, Delaware’s professional acting company performing at the University of Delaware, presents The Bells by Theresa Rebeck. During the great Yukon gold rush of the...

Cost: $15 - $30

Where:
Thompson Theatre, Roselle Center for the Arts
110 Orchard Rd.
Newark, DE  19716
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Sponsor: Resident Ensemble Players
Telephone: (302) 831-2204
Website »

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January 3 - 28  “Winter Group Show” Rotating Group Show features a variety of art in different styles and media. Custom Framing & Gift Certificates are always available. Gallery Hours:...

Cost: free

Where:
The Station Gallery
3922 Kennett Pike
Greenville, DE  19807
View map »


Telephone: 302-654-8638
Website »

More information

Amateur and professional creators from the Wilmington community and beyond will sketch, paint and sculpt side-by-side with DCAD students, alumni, faculty and staff as nude and costumed male...

Cost: $30 per person

Where:
Delaware College of Art and Design
600 N. Market St.
Wilmington, DE  19081
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Sponsor: Delaware College of Art and Design
Telephone: 302-622-8000 x 123
Contact Name: Mark Tajzler
Website »

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From foxes and beavers to cats and dogs, all mammals benefit from open space! Discover the signs of mammals in winter and learn about human impact on mammal habitat and population survival. Join...

Cost: FREE for TLC members / $10 for non-members

Where:
Bucktoe Creek Preserve
432 Sharp Rd
Avondale, PA  19311
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Sponsor: The Land Conservancy
Telephone: 610-347-0347 ext.104
Website »

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The Rehoboth Beach Film Society and the Cape Henlopen Educational Foundation are proud to present The Metropolitan Opera’s live broadcast of Charles Gounod’s ROMÉO ET JULIETTE on Saturday,...

Cost: $15 - $25

Where:
Cape Henlopen High School Theater
1250 Kings Highway
Lewes, DE  19958
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Sponsor: Rehoboth Beach Film Society
Telephone: 130-264-59095
Contact Name: Jeri Kaplan
Website »

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The Rehoboth Beach Film Society announces the next play in the exciting series of National Theatre Live screenings. National Theatre Live is a groundbreaking project that presents the best of...

Cost: $18-$20

Where:
Cinema Art Theater
17701 Dartmouth Drive, #2
Lewes, DE  19958
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Sponsor: Rehoboth Beach Film Society
Telephone: 302-645-9095
Contact Name: Jeri Kaplan
Website »

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Coastal Concerts in downtown Lewes will host a presentation by one of the most recognized, honored and versatile musicians in the world, the legendary two-time Grammy Award-winning clarinetist...

Cost: $30. Ages 10-18 and one adult per youth.

Where:
Bethel United Methodist Church Fellowship Hall
Fourth & Market Streets
Lewes, DE  19958
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Sponsor: Coastal Concerts, Inc.
Telephone: 888-212-6458
Contact Name: Edna Ellett
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Ovations Dinner Theatre hosts an interactive Mafia Murder Mystery dinner. Ticket includes a 3-course Italian dinner and the performance. Tickets are $45 for Non-Members and Non-Member seating is...

Cost: 45

Where:
Ballroom at University and Whist Club
805 N. Broom St.
Wilmington, DE  19806
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Bethany Beach – When local businessman Tim Hill was diagnosed with amyotrophic lateral sclerosis (“ALS”) in 2014, he set on a mission to help other people who were diagnosed with...

Cost: $20 General Admission

Where:
Frankford Fire Hall
7 Main Street
Frankford, DE  19945
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The Resident Ensemble Players, Delaware’s professional acting company performing at the University of Delaware, presents The Bells by Theresa Rebeck. During the great Yukon gold rush of the...

Cost: $15 - $30

Where:
Thompson Theatre, Roselle Center for the Arts
110 Orchard Rd.
Newark, DE  19716
View map »


Sponsor: Resident Ensemble Players
Telephone: (302) 831-2204
Website »

More information

AM RADIO Have you ever perked up when the radio plays a song that first hit popular stations when you were young? Do you turn the volume up to obnoxious levels and sing along? Music can bring us...

Cost: $10 + FEES

Where:
World Cafe Live Wilmington
500 N Market St
Wilmington, DE  19801
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Telephone: 215-222-1400
Contact Name: MP Intern
Website »

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