Best of Delaware 2010
You told us your favorites. We have a few of our own. Herein, the great big list of winners.
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Best Restaurant Makeover
CRITICS, UPSTATE | Dome to Redfire Grill
400 Lantana Drive, Hockessin, 235-2600
There was no place like Dome, but you’ve got to love its reincarnation as Redfire Grill and Steakhouse. With its low lighting, ruby walls and signature steaks, Carl Georigi’s classic chophouse keeps Hockessin hoppin’. We’re partial to the New York strip and the rib-eye. All steaks are broiled at 1,200 degrees and are best taken with creamed spinach, horseradish mashed potatoes or grilled asparagus. The wine list, like the menu, is priced fairly and the orange-spiked cheesecake makes for a nice finish. Dome, thanks for the memories.
CRITICS, DOWNSTATE | Celsius to Henlopen City Oyster House
50 Wilmington Ave., Rehoboth Beach, 260-9193
A good deal of elbow grease went into making the former Celsius Restaurant into Henlopen City Oyster House. For business partners Joe Baker and Chris Bisaha, that meant transforming the space into a modern rustic-chic oyster house, complete with wood plank flooring, brick walls and exposed ceilings. The brand new raw bar (adjacent to the actual bar) has four stools where patrons can sit and mull over the selection of oysters from eight to 10 regions every night.
READERS, UPSTATE |Stanley’s Tavern
2038 Foulk Road, Wilmington, 475-1887
READERS, DOWNSTATE | Bethany Blues BBQ Pit
6 N. Pennsylvania Ave., Bethany Beach, 537-1500
AND READERS, DOWNSTATE | Bethany Blues of Lewes
18385 Coastal Hwy., Lewes, 644-2500
CRITICS, UPSTATE | Young’s BBQ
401 E. Main St., Middletown, 376-1777
If barbecue has taught Keith Young one thing, it’s patience. The owner of Young’s BBQ says time is the key ingredient in perfecting his babyback and spare ribs. They first get a douse of marinade spray, then a home-mixed dry rub and, finally, six hours in a smoker fueled by hickory, mesquite and applewood. They’re so good, you won’t need sauce. Instead try some of Young’s signature red skin potato salad and some collard greens.
CRITICS, DOWNSTATE | Fenwick Crab House
100 Coastal Hwy., Fenwick Island, 539-2500
Following closely behind crab cakes and blue crabs, the most popular food at Fenwick Crab House is heavenly smoked babyback ribs. The ribs are first given a rubdown in a traditional dry rub and left to chill for 12 hours. Then it’s to the smoker for four hours. Just before serving, a quick slather in a secret ketchup-vinegar house-made barbecue sauce gives the meat a little tang. Starting this fall, owner Scott Fornwalt will ship his ribs across the country via the Internet.
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