Bad economy? Pshaw. You don’t have to eat in every night. Local restaurants and a host of newcomers have responded with lower-priced menus and more to keep you coming—and that’s a beautiful thing.
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The local dining scene changes constantly. To appeal to today’s customers, restaurateurs are touting quality, value and convenience.
Capers & Lemons Market (301 Little Falls Drive, Wilmington, 256-0524) is embracing all three attributes. The market, opened in May, offers the full Capers & Lemons restaurant menu for takeout. Sauces, soups, fig jam, eggplant spreads and fresh mozzarella—all made in house—are also available. “We make the 8-ounce mozzarella balls every day,” says market manager Michael Nye. “You don’t get a whole lot fresher than that.”
Cheeses are selling well, perhaps owing to the complimentary wine-and-cheese samplings held on Saturdays beginning at 1 p.m. Nye, formerly of Back Burner To Go, runs the tastings as late as there’s a demand, making the market a busy spot for diners waiting on restaurant tables.
Capers & Lemons restaurant is doing a brisk business, serving entrées in the $17-$23 range. “Our concept for the restaurant was born on the idea of offering top-notch food and service at that price point,” Nye says. “We’ve carried that over into the market: offering affordability and the best service you can get.”
Capers & Lemons is not the only new market. The owners of The Cultured Pearl (301 Rehoboth Ave., Rehoboth Beach, 227-8493), Rob, and Susan Wood, recently opened Grub Grocery (305 Rehoboth Ave., Rehoboth Beach, 226-4782) in a former High’s convenience store. “The big emphasis is on fresh fruits and vegetables,” says Rob Wood, executive chef of the restaurant. “We’re working with local famers.”
Page 2: Price Busters, continues...