Restaurant Guide: Localvores Unite

The farm-to-table movement is sweeping the state. Why? Supporting local farms builds communities—and fresh food just plain tastes better. Here are some restaurants at the fore of the movement.

by Matt Amis
Research assistance by Rebecca Kasman Published January 12, 2011 at 01:26 PM

(page 10 of 11)

Stanley’s Tavern

2038 Foulk Road, Wilmington
475-1887, stanleys-tavern.com
Local sports pubs aren’t typically as local as Stanley’s. Seasonal veggies like baby lettuce, baby spinach, basil and other herbs come from Highland Orchards in Wilmington. Jos. Silvestri & Sons, an outfit out of Boothwyn, Pennsylvania, provides button mushrooms and portobellas. Another family-run business, Little Italy’s M. Fierro & Sons, supplies Stanley’s with freshly made mozzarella. Naturally, Stanley’s does a great beer-battered fried mozz.

Stingray

59 Lake Ave., Rehoboth Beach
227-6476, stingrayrestaurant.com
Working a kitchen in such a food-rich town as Rehoboth has its advantages. Stingray chef John Bimber hits the Rehoboth Beach Farmers Market every Tuesday in season to procure local corn for sweet corn risotto and fresh herbs for entrées and desserts. Fresh fruits from nearby Fifer Orchards find their way into Japanese mojitos. And locally caught rockfish, tuna and grouper, sourced from Lewes Fish House, all become fresh and delicious menu items like tuna loin sashimi. Half of the taps pulled at Stingray’s bar contain Dogfish Head beers, which are brewed in Milton.

Stone Balloon Winehouse

115 E. Main St., Newark
266-8111, stoneballoonwh.com
It doesn’t get much more local than the Stone Balloon’s rooftop garden, which is tended by the staff and residents at adjoining Washington House Condominiums. Down from the roof come tomatoes, herbs, lettuce, squash, peppers and more. The Balloon, and especially chef Jason Dietterick, has close relationships with Blackbird Heritage Farm in Townsend and Whimsical Farms in Newark. “I’m at Blackbird Heritage two to three days a week during the season,” Dietterick says. “I will be there to pick stuff with them. I was there when the pig we roast went to slaughter. I’m as curious as anybody.” The Balloon hosted two farm dinners at Blackbird Heritage last year, and more are in the works this year.

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