Light My Fire
At its peak, Firebirds delivers perfectly prepared steaks. But it could be the finer touches that help it rise even higher.
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Orillas does tapas the Old World Way.
Latin cuisine is certainly well represented in Delaware, but to truly pay tribute to Latin cuisine, you must first trace the roots back to Spain, France and Italy. “That’s where I’m coming from,” says Julio Lazzarini, who opened Orillas Tapas and Bar last fall. “I put that regional flavor into the cuisine I make without having to focus on burritos, pizza and pasta.”
Lazzarini hopes Orillas (413 N. Market St., Wilmington, 427-9700) instead illuminates the flair and value of true Old World tapas dining, which uses bold and straightforward ingredients for classic and modern tapas such as gambas al ajillo (shrimp with garlic) and empanada de carrucho (pastry stuffed with conch).
Fresh seafood and full barrels of sangria take center stage at the 40-seat restaurant, and Lazzarini thinks customers will find value in fresh bogatas (sandwiches filled with serrano ham, Manchego cheese and much more) and cocas, similar to flatbread pizza.
For the indecisive, there’s Orillas’ unique paella, made of saffron rice, chicken, pork, shrimp, calamari, white fish, scallops, clams, mussels, chorizo, green peas and peppers.
Orillas translates roughly to “shoreline,” which to Lazzarini represents both the beginning and the end, “depending on where you look at it,” he says. “I’ve been traveling my whole life. For me to settle down with my own restaurant, it’s like me saying this is my new beginning.” —Matt Amis