Nicola doesn’t disappoint
It took a few decades, but I finally arrived at Nicola Pizza.
Time after time, other options popped up when visiting Rehoboth. When the kids were around, the choice was often Grotto Pizza on the boardwalk. Later on, more upscale spots beckoned.
Nicola did not miss us and grew to two locations within a short distance of one another to handle the crowds. Better yet, it became part of the fabric of the beach town.
Then Nicola shockingly joined the trend toward downtown restaurants, moving to Coastal Highway.
On the way back from a drive to Bethany, with a little help from Google Maps, a visit was in order.
Nicola occupies a large tract with limited highway exposure near Lewes. The site has plenty of parking, a wise strategy given the crowds it attracts, even on a brisk November day.
The two menu items sampled, the Nic-O-Boli stromboli with cheese and ground and baked ziti, were excellent, although a little more Italian seasoning would have been a good idea.
A nice surprise was the modest bill, even though the family spent millions of dollars on the new location. No wonder the place was busy.
Downtown spots moving out on the highway have not always fared well. One closed with little notice.
That won’t happen at Nicola, which recently received the Cornerstone Award from the Delaware Restaurant Association.
Check out the above video for the inspiring story of a family building a legendary restaurant and making coastal Delaware a better place.
Culinary Coast website goes live
Southern Delaware Tourism has launched the Culinary Coast website.
The site capitalizes on the coastal region’s reputation for casual and fine dining options.
While the area is seeing large local chains like Big Fish, Grotto and SoDel acquire and open restaurants, it still attracts talented chefs who open their own restaurants.
Rapid population growth and a longer tourist season have also led to more of a year-round dining scene with a smaller percentage of seasonal establishments.
Click here to check out the site.
Roja & Verde makes debut
The taqueria, named after the green and red sauces that accompany many dishes, opened on North College Avenue next to Drip Cafe.
The restaurant has a bit of an upscale touch, and you won’t find those ultra-cheap tacos you get from the local food truck. Still, prices stayed under the figures that caused problems for at least one dining group’s venture.
It’s the latest project from Drip Cafe owner Greg Vogeley, who was able to duplicate the success of his flagship Hockessin establishment in Newark.
The location, next to campus, will appeal to hungry students and townies.
Chick-N-Salad opens at Chancery Market
The Chancery Market Food Hall in downtown Wilmington announced. Chick-N-Salad to its line-up.
The food stand offers chicken wings and tenders, salads, and rice bowls as well as breakfast.
Chick-N-Salad is the brainchild of restaurateur Chirag Moghal. “We are excited to be opening at The Chancery Market,” said Moghal. “We think our fresh and healthy menu will appeal to both returning and new guests to The Chancery.”
In addition to the new stall, current vendors Market Street Burger and Dog and Espresso have both rolled out updates to their menus. Espresso has enhanced their breakfast and lunch offerings, while Market Street Burger and Dog has simplified the menu and ordering process.
Brandywine Restaurant opening
The Brandywine Restaurant at 2000 Pennsylvania Ave. in Wilmington will open on Tuesday.
“The menu is complete, the décor is impeccable, and the cocktail and wine list is exceptional,” said owner Bill Irvin, also an owner of Snuff Mill Restaurant, Butchery and Wine Bar in north Wilmington. “We’re looking forward to serving our guests.”
Irvin says he was inspired by the department store restaurants of his youth.
Nordstrom brought back the concept with a restaurant at its Christiana Mall store, although with a modern touch.
Menu items include:
· Oysters Rockefeller with nuoc mam (fish sauce), Thai chili and green onions
· Parker House rolls with bagel seasoning
· Jumbo lump crabcakes with avocado tartar sauce
· Salmon in puff pastry with béarnaise sauce
· Chicken vol au vent in puff pastry
· Steak Diane with trumpet mushrooms
· Beef Wellington for two