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Lewes, Delaware
Jim's Towing Service
April 5, 1996     Cape Gazette
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April 5, 1996

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66 - CAPE GAZETTE, Friday, Restaurants Continued from page 65 bles and fauva beans, as well as a comfit of duck stuffed with its own fois gras sausag e links, ac- companied by French fried celery root and pear brulte. "We do a lot of fish, which changes daily with availability. And we like to treat it in methods usually reserved for meats, such as braising and roast- ing. These impart such a different taste," Medisch noted. Keith Fitzgerald added that the wine list is truly exceptional this year, as they have received alloca- tions of some vintages rarely found in these parts. "The list changes all of the time, so I'd hate to promote one or another when we might sell out," he said. Presently open for dinner at 6 p.m., Friday through Sunday and 11 a.m. to 3 p.m. for Sunday brunch. Call 227-3674 for reser- vations. Camel's Hump, 21 Balti- more Ave. - Richie and Marsha Shihadeh pride themselves on their consistently excellent mid- eastern cuisine and cozy atmos- phere. For 1996, their 21st season in Rehoboth, they have designed new menus and sport a new out- door sign, but the majority of the dishes remain as loyal patrons de- mand them. These include the in- variable lamb shishkabab, felkusha (beef and shrimp kebab), gyro thinly sliced from the spit, kibbe kufta, roast herbed chicken and other exotic fare. Customers can never seem to get enough of Richie's famous ho- mos appetizer, nor the tabouleh salad with its refreshing mint overtones and the falafel. Those with a sweet tooth migrate to the baklava, cheese piesand birds nests. Open for lunch and dinner except Wednesdays in the spring. Call 227-9047 for reservations. Catchers - 249 Rehoboth Ave. - Ted Gollicker and Lance Brasure have added breakfast to their retinue this year. Omelets, from cheese to western, French toast made from a demi-loaf of bread, Belgian waffles, steak and eggs, homemade creamed chipped beef, and a variety of pancakes grace this menu, beginning at 8 a.m. on weekends in the spring. At noon and until closing, one can have a sandwich, appetizer or entrte - or all of the above - and the children's menu is extensive. Catcher's prides itself on its raw bar - Bluepoint oysters, either raw or fried, along with steamed shrimp, etc., and its scallop ke- babs. Other favorites are the crab imperial, barbecued ribs and April 5 - April 11, 1996 chicken, and a variety of freshly prepared seafood. Open from 8 a.m. to 10 p.m. in the spring, sev- en days a week. Call 227-1808. Celsius, 50-C Wilmington Ave. - Aaron Flamm and Michael Brossette set the pace once again, with new and improved season- ings and marinades, overseen by Chef Ted Robinson. For instance, a spiced and rubbed grilled New York strip loin served with roast- ed balsamic onions, or pan-seared sea bass in a bran and almond crust and sautted with roasted corn, as well as crab cakes. The grilled calamari salad remains a menu staple, as does the hearts of ROmaine lettuce and baked sour- dough croutons with a ginger leek vinaigrette. Serving nightly from 6 p.m. For reservations call 227-5767. Chez La Met, 210 Second SL - Even with the cool winds still blowing over the Cape Region, one may find warm solace in this cozy atmosphere of relaxed ele- gance. Proprietress Nancy Wolfe welcomes back Chef Ellen McKenzie and emphasizes that everything is made from scratch. Yes, the rack of herb-crusted rack of lamb served with green apple and lamb mint demiglac6 accom- panied by sweet potato gratin, along with the sautted veal medallions and Chesapeake oyster dish dominate the menu. But many aren't aware that Chez La Mer has expanded its vegetarian menu and also offers some ex- tremely low to no fat dishes. McKenzie just returned from a second winter expedition in San Francisco and Wolfe said that the vegetables and spices she has brought back will influence her cuisine. Easter Sunday, the usual sched- ule will be expanded, from noon to 8:30 p.m., when in addition to the special Easter menu, several brunch dishes will be offered. Open for dinner from 5:30 p.m., Thursday through Sunday in spring. Call 227-6494 for reserva- tions. Garden Gourmet, 4121 Highway One - John arid Barbara McDonald have re-opened their diverse restaurant, devoted on one side to refined dining and the oth- er, an intimate bistro. The empha- sis is on fresh and individual preparation, and those awaiting their return can once again order the lobster bisque, escargot, black lobster ravioli, veal a la creme, steak Diane or au poivre, as well as four varieties of caviar, shrimp with sundried tomato pesto and salmon in proscuitto sautted in grapeseed oil. The wine list is one of the most impressive in the Cape OPEN HOUSE SAT 12 - 2 Just Listed; Lot 49 Cutter Court, Wolfe Runne r REAL ESTATE SET FLEMENTS ROBERT V. WITSIL, JR. ATIORNEV A T LA W EVENING AND WEEKEND SETTLEMENTS BY APPOINTMENT 120 SOUTH BEDFORD ST. TEL. (302)855-0120 GEORGETOWN, DE 19947 FAX (302)855-0395 Listing of areas of practice does not represent specialization in these areas. Region. on Easter, Garden Gourmet opens at noon, with a special menu that accommodates the en- tire family. Otherwise, the spring schedule shows a 5 p.m. opening from Wednesday through Sunday. Call 227-4747 for reservations. Jakes Seafood House, First St. at Baltimore Ave. - Crab cakes have always been the pride and joy of owner Bill Klemkows- ki and his staff, although the soft shell crabs are a very close sec- ond. The informal seafood house atmosphere is conducive to any- thing from a casual sandwich to a full course dinner and expanded last year to accommodate the every growing number of patrons. Open from 11:30 a.m. to 10 p.m., Friday through Sunday. Call 227-6237 for reservations. Louie's Pizza, 11 Rehoboth Ave. - "Home of the Grinder", Louie Gouvas and son Tim over- see the preparation of not only pizzas, but hamburgers, hot dogs and French fries as Louie had be- come famous for when working for a nearby restaurant. Grinders, for the uninitiated, are baked subs - 17 kinds of subs in all - and the menu also includes gyros, cheesesteaks and pan-style pizza, all to eat there watching the bustling Rehoboth Avenue crowd, or take out. Now open from 11 a.m. to ?, seven days a week, take outs can be ordered by calling 227-6002. Twig's Restaurant, 10 N. First - Baby Charlie hasn't slowed down Twig Burton at all, as she and her staff re-open for lunch and dinner, seven days a week (except Easter). All the fa- vorites are back - Vera Cruz turkey club rolled in a flour tor- tilla; the chicken salad and grapes in pita, angel hair pasta with a di- vine tomato-based sauce, fresh seafood and exciting new dishes await patrons. There's live music on Monday evenings this year and on Tuesdays, you can buy one en- trde and get the second one free. The atmosphere is casual and the bar a friendly one. Call 227- 1547 for reservations. Woody's Bar and Grill, Christian SL - Bill and Amanda Lucks welcome Chef Carl Langkammer III, a veteran gourmet chef and graduate of the Academy of Culinary Arts, into their fold. Located in the charm- ing historic Dinner Bell Inn, sister gourmet restaurant Tree Tops isn't yet open, but already, Langkammer's influence is being felt in Woody's more casual Long Neck Road menu. Entrtes include sweet potato enc:usted salmon with a sundried tomato and black olive sauce and a baked salmon roulade stuffed with spinach and napped in a tomato-based hollandaise. Seafood lovers and the health con- scious will appreciate the crab and spinach tortellini in a fat-free sun dried tomato basil sauce, as Langkammer is aware that more people are concerned about fat and cholesterol content when din- ing out. Woody's, with its natural wood decor, featured four sand- wiches, from grilled tuna steak to filet mignon, and appetizers span- ning from the Woody's Hang Ten jalepeno poppers to the clams Ve- ra Cruz. Open Friday and Saturday in spring from 4 p.m. to 1 a.m. Call 227-2561 for reservations. Angola by the Bay #8 Woodland Ct. North Come see this incredi- ble 3 bedroom, 2 bath home with fireplace, screen porch, deck and 2 car garage. Nice wooded setting. Directions; Follow Rt. 24 west to left on Rt. 277. Right into Angola by the Bay. Make left on Woodland Circle to Wood- land Court North. Look for Open House signs. Office: 945-5100 800-321-5914 Fax: 302-945-5108 Buy Now For Summer mm Conlon Farr Real Estate, LLC 4321 Highway One, Rehoboth Beach, DE 19971 226-0400 --- 800-956-FARR Camilla Conlon GRI, CRS. Call us for your professional & personalized service! NEW LISTING i ....... ;.-::::-'r::2":.:. :':':7.r'" " ...... I ,..... -- ,--2_..' -'- = II II Great income potential or year round living in these brand new townhouses being built now! 3 already sold only one left of these 5 BR/3 BA homes with garage, screened porch, heat pump, and all appliances be the last sale and be in for summer. NEW CONSTRUCTION Spacious ranch home in pool, clubhouse community, close to shopping and Beaches. Gas fired heat pump, front and rear porch, laundry room, large kitchen and much more for $139,000. Call to see today! Commercial Retail space available Rt. 1 only ] $500 a month.