This just in–How delightful to discover new and delectable tastes in downtown Wilmington, Delaware.
The word is out about the innovate menu and food at Moro.
It was a busy Mother’s Day weekend, and we were without reservations due to delayed flight arrival. Yet
the gracious hostess seated us by the sunset window and explained the menu in detail. My son Matt, had heard rave reviews and wanted to surprise me.
After a long & hot flight the cosmo-martini with fresh squeezed blood orange juice was a feast for the eyes and mouth.
We tried a taste of many innovative dishes, all worthy a trip back, maybe tonight.
I could devour the House-Made Mozzarella in sea salt-olive oil at every meal. Chef Owner Michael DiBanca prepared the farm fresh cheese with baby ripe tomatoes, 30 year old balsamic and crispy fried basil leaves. A crisp California Sauvinon Blanc paired perfectly.
We also feasted on Mediterranean antipasti of shaved parma Prosciutto with onion-melon jam. The generous portion of chili- citrus marinated olives that were addictive. The fennel roasted baby beets sat on a bed of sherry vinegar drssed arugula. The Brussel sprouts and almonds were a new twist on a crunchy salad with micro greens.
Mushroom Munchies
Appetizer: Makes about 20
1 ½ pound mushrooms
6 T butter
1 garlic clove, minced
3 T shredded Jack Cheese
1 T dry white wine
1 t soy sauce
1/3 cup fine cracker crumbs
Method
Clean mushrooms, melt butter and brush on caps, saute garlic and shallots, add wine and butter. After this cools, mix in cheese and cracker crumbs and fill mushrooms and bake 4 – 5 minutes at 400F.
As you know we mention value, but rarely price, in this column. However, this entree, plus an amuse of grilled crostini with roasted red peppers, and more, was under $20.00 for two! (not including drinks, of course)
Tonight I may order my favorite new dish, but rarely find…crispy Berkshire Pork Belly with a potato and apple fritter. Or, I may close my eyes and choose any selection, since every dish is original and healthful.
Chef DiBianca, his sous chefs, Greg and Brad, and line cook-Ryan are known best for innovative risotto, often served with mascarpone-lavender honey, chives, citrus oil and toasted pumping seeds-sweet, sour, creamy and crunchy. We appreciate ordering a whole or half portion.
The fresh raw oysters flown in daily from two coasts come with 7 original sauces such as chipotle and bloody Mary vinaigrette.
Besides great food and seamless service, we love the idea of sitting upstairs in a relaxed contemporary home in an old neighborhood. Moro is nearly hidden on a side street, yet we found good parking close by.
Whether dressed in casual khakis or jacket and tie, reservations (highly recommended) or not, cocktails or dinner, you will feel welcome by the entire staff at Moro.
This new find is as good as many of the New York cafe’s I used to review. Go soon.
Moro Restaurant
1307 North Scott Street
Wilmingon, DE 19806
Tel. 302.777.1800
Fax 302.777.2350
www.mororestaurant.net
Brenda C. Hill
International Food Wine & Travel Writers Association
Books By Hills Success Log Where & What in the World Blog
Author: Brenda Hill
As a longtime food writer for Where Magazine New York City, Brenda Hill, along with her writing partner, Maralyn Hill (no relation), writes and publishes books about chefs, food and international travel. They co-authored "Our Love Affairs with Food & Travel" and joined French Master Chef Herve Laurent in writing "Cooking Secrets: The Why and How" Brenda has been active in the California Writer's Club, IFWTWA, and the Santa Barbara's Writers Conference. Brenda Hill and her partner Maralyn Hill conduct marketing and writing seminars. Maralyn and I will be heading back to Rancho La Puerta in July to give our presentation on writing and marketing your book, as well as bringing back some freshly picked off the farm nutritious and tasty recipes.
