The First State
Dining
Tax-free tables, taprooms, and coastal kitchens.
Delaware's Seafood Table: From Boat to Plate
With the Atlantic on one side and the bay on the other, the state's kitchens have a short, enviable supply line to some of the freshest catch on the coast.
Fine Dining Comes to Wilmington
A city long content with steakhouses and chains has grown a genuine fine-dining scene, powered by ambitious chefs and a moneyed clientele.
The Farmers Market Comes Into Its Own
Once a niche for the devoted, the farmers market has become a mainstream summer fixture, linking Delaware's farms to its tables.
The Crab Feast Is a Delaware Summer Ritual
Steamed, seasoned, and dumped on a newspaper-covered table, the blue crab turns a summer dinner into a communal, hours-long event.
Scallops, Local and In Season
A well-seared scallop is a test of a kitchen's discipline, and Delaware's coastal restaurants have made it a signature.
Craft Beer's Boom Across the First State
From flagship breweries to tiny nanobreweries, Delaware has become a serious beer state, with a taproom seemingly in every town.
Tax-Free by Design: How No Sales Tax Shapes Delaware Retail
With no sales tax, Delaware turns shopping into a sport for out-of-state bargain hunters — and a competitive edge for its stores and restaurants.
The Taproom as the New Town Square
More than a place to drink, the neighborhood brewery has become a gathering spot for families, dogs, and community life.
Farm to Table, Delaware Style
In a state where farming is still a real industry, the movement to cook with local ingredients is less a trend than common sense.
A Romantic Table: Where Delaware Goes to Celebrate
Anniversaries, proposals, and milestones call for a certain kind of restaurant. The state has more of them than it used to.
Ceviche and the New Coastal Kitchen
A wave of chefs is reinterpreting Delaware's seafood through Latin American and global techniques, and the results are electric.
The Neighborhood Restaurant Fights to Survive
Rising costs and thin margins have made the independent restaurant one of the hardest businesses to run. Delaware's survivors share how they do it.
Grilled Octopus and the Rise of Mediterranean Flavors
Olive oil, char, and bright acidity are turning up on Delaware menus, as Mediterranean cooking finds an enthusiastic local audience.
Caviar and the High End of the Menu
At the top of the market, a handful of Delaware restaurants are betting that even a mid-sized state has an appetite for luxury.
The Wine List Grows Up
Delaware's restaurants are taking wine more seriously than ever, with deeper lists, smarter pairings, and staff who actually know the bottles.
Coffee Culture Percolates in Newark
Fueled by a university crowd, the college town has grown a serious independent coffee scene, one carefully pulled espresso at a time.
Diner Culture: Delaware's Roadside Institutions
Open early, cheap, and unpretentious, the classic diner remains a fixture of Delaware's highways and a democratic gathering place.
The Steakhouse Endures
Trends come and go, but the classic steakhouse — dark wood, big cuts, and a serious wine list — remains a Delaware institution.