The Goat is coming
The buzz has been building around the Goat, Kitchen & Bar, slated to open on Marsh Road, at the former site of the China Royal.
Dave Weir, who operated Buckely’s Tavern in Centreville for more than two decades, before seeing the lease on the building canceled in 2012, will keep the tavern theme.
A quick look the menu indicates the menu will have more upscale bar food items, burgers and pizza, with some items having an Asian touch.
We’ll get in touch with Dave to get more details on the establishment, which will open in the near future.
SoDel plans eight gardens in Sussex
Chris Wertz is already gathering ideas for his gardens – at least eight of them. Wertz, who is studying horticulture at Delaware Technical and Community College, will oversee urban vegetable and herb gardens at all eight SoDel Concepts’ restaurants at the beach. A bartender at Papa Grande’s Coastal Taqueria in Rehoboth Beach, he is already in charge of seasonal, decorative plantings at the restaurants.
“We’ve been interested in starting gardens at our restaurants for some time,” said Scott Kammerer, CEO of SoDel Concepts, which in addition to eight restaurants owns Plate Catering and Big Thunder Roadside Kitchen, a food truck. “When we learned of Chris’ interest in horticulture, we let him spearhead the effort.”
SoDel Corporate Chef Doug Ruley said the chefs are excited about having fresh produce right outside the kitchen door. “We’re really looking forward to collaborating with Chris and being creative with herbs, peppers, lettuces and other vegetables. It will give us the freshest produce possible.”
Wertz is tailoring the gardens to the restaurants’ needs and settings. For instance, hot peppers are a natural for Papa Grande’s, which also has a restaurant in Fenwick Island. Fish On in Lewes and NorthEast Seafood Kitchen in Ocean View have large outdoor dining areas that can accommodate containers of flowers and produce.
The largest of the herb gardens will likely be at Bluecoast Seafood Grill in North Bethany, a freestanding structure with extra space.
Wertz, who’s been in the restaurant industry for 20 years, became interested in horticulture while living in New York, where he took classes at the Brooklyn Botanic Garden and the New York Botanical Garden in the Bronx.
