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Best Of

Union City Grille

Map8th & Union sts.
Wilmington, DE
  • Food and Drink


Best Dining Events, 2014:
Whether owner Matthew Curtis is organizing the annual Wilmington Burger Bash at Twin Lakes Brewery, hosting a fundraiser or throwing a wine dinner with Frank’s Wines, Union City Grille always provides something fun and interesting to do.

From 2013:
Italy claims half of chef Matthew Curtis’ DNA, so it’s no wonder his Union City Grille features his handmade pastas. Enjoy fettuccine with basil-tomato sauce; pappardelle with meatballs in basil and Parmesan tomato sauce; gnocchi with mushrooms, arugula, goat cheese cream, and truffle breadcrumbs; and linguine with gulf shrimp, charred broccoli, tomato and lemon.

From 2012:
Chef-owner Matthew Curtis of Union City Grille has won awards for his lasagna and
meatballs, so he knows his way around Italian. Whether you sample his handmade
linguine in clam sauce, gnocchi with goat cheese and mushrooms, or fettuccine
pomodoro, you’ll see why UCG has succeeded so well in Little Italy.

From 2010:
Union City Grille crafts fresh food that kids will actually eat, from chicken fingers to mini-burgers and fries and creamy penne mac-and-cheese. There’s even a kid-friendly crudite plate, with crunchy cucumber, carrots, celery and cheeses. Jamie Oliver should take notes.

From 2009:
Matthew Curtis took over Union City Grille without much of the buzz or fanfare that accompanied the half-dozen or so new restaurants in Wilmington. The Grille’s reputation had been fading. It was considered a decent place for steak, but not much else. Curtis, a former chef at Deep Blue and Toscana, figured great ingredients, good value and some new blood could get people jazzed about Union City again. “The idea was trying to establish a new clientele, a bigger database and just market the place properly,” Curtis says. “They always say if you buy good food, people will appreciate it.” So far, his plan has worked. Monthly wine dinners, great happy hours and his terrific, uncomplicated dishes have people talking. “We’re not reinventing the wheel,” he says. “More like we’re re-teaching people how to love food.”

Best of Delaware History

2014 Best Dining Events
2013 Best Homemade Pasta 
2012 Best Homemade Pastas 
2011 Best Kids' Menu
2010 Best Kids Menu
2009 Best Restaurant Rejuvenation

Additional Information:

From the Delaware Today Archive: http://www.delawaretoday.com/Delaware...
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