Email
Print
FeedNew in Town
One of the neat things about a vibrant business district is that there’s always demand for additional businesses. So, welcome to the new kids on the block.
(page 2 of 3)
Don’t let any lines deter you. “We’ve proven to customers that we can handle high volume,” Kollias says. “We can give good customer service and the volume won’t affect the quality of the food. So far so good!”
Delaware Running Company (129 E. Main St., 533-5034, delawarerunning.com) also chose Newark for its second location. “In Wilmington, we took care of a lot of families from Maryland and southern Pennsylvania,” says owner Michael Monagle. “We wanted a location that was more accessible to them, and Main Street has been reinventing itself. There’s also a good running community in Newark.”
Catherine Rooney’s Irish Pub & Restaurant, whose original location is in Trolley Square in Wilmington, is another business that has discovered the second time is a charm on Main Street. The popular restaurant (102 E. Main St., Newark, 369-7330, catherinerooneys.com) opened in September 2010.
“I thought the concept of an Irish pub and what it’s all about—the vibe and the sense of community—would work perfectly on Main Street,” says Joe McCoy, who owns the restaurant with wife Gerry. He was also attracted by the building, which is more than 100 years old. “It’s a perfect match.”
Combined with Kildare’s (45 E. Main St., 224-9330, kildarespub.com), Catherine Rooney’s makes Guinness-lovers very happy indeed. “Both have a good decor and good atmosphere,” McCoy says of the Irish-styled eateries.
Delaware-based businesses clearly see the advantage of locating to a college town with regional appeal. Increasingly, so do businesses from out of state. In August 2010, Groucho’s Deli (170 E. Main St., 533-6307, grouchos.com) opened the northernmost location in its Columbia, S.C.-based chain.
The restaurant—whose motto is “Helping Hangovers Since 1941”—is known for its “soft subs,” made so customers can squish the pillowy roll together and plop the tip into a specialty sauces. The signature STP Dipper, made with roast beef, turkey, melted Swiss and bacon, is designed to go with Formula 45, a sort of Russian dressing-meets-Thousand Island with a little dill thrown in.
Page 3: New in Town, continues...
