Chefs at Nage embrace simple, farm-to-table cuisine, infusing dishes with the occasional drizzle of truffle oil or cold-smoked scallop. On Foodie Fridays, they plug in the Sous Vide and unleash their inner-gastronomers on customers. The creative process is thriving.
The burger at Nage is 100 percent prime beef topped with gooey melted Gouda and sweet
caramelized onions. This is a classic.
Special farm-to-table dinners are big events at Nage, which sources the best in Sussex produce and seafood as a matter of course.
Chef-owner Kevin Reading was a pioneer in bringing the localvore movement to Delaware with his Nage. The restaurant teams with local purveyors constantly, turning eggs from Cluckner Farms and bison from Colvine Bison Farm into—what else?—bison tartare. The restaurant uses produce from local agriculture all-stars such as Fifer Orchards, custom grower Bob Russell Farms, Hattie’s Garden, Community Organics and many more.
Between the farm-to-table mantra of chef-owner Kevin Reading, and the imagination of chef du cuisine Hari Cameron, the food at Nage is always interesting. The pair write a new menu daily using locally grown produce to create gastronomic works of art, like bone-in pork chops with barley risotto, baby turnips and chicory emulsion. The prime rib burger is worth the price of admission.
Owner-chef Kevin Reading and chef de cuisine Hari Cameron are the burger kings at Nage. Their prime rib burger is ground from the deckle trimmings of center-cut ribeye. They serve it on a homemade bun topped with organic lettuce, tomatoes, pickled smoked onions and melted Gouda cheese. Enjoy with crispy Nage frites—shoestring sweet and white potatoes with truffle oil.