Food and drink: Grain on track to operate ferry terminal restaurant; Dogfish innovation heads to Smithsonian; Lucky’s focuses on breakfast, lunch
Grain Craft Bar + Kitchen has been selected by the Delaware River and Bay Authority to redevelop, reposition and operate the restaurant and associated facilities located at the Cape May-Lewes Ferry Terminal in Lewes.
Negotiations regarding the partnership/lease agreement are expected to take four to six weeks. The restaurant, tentatively known as Grain On The Rocks, will renovate the current site during the winter of 2019-2020 and be ready for the summer of 2020.
“When we began this process in May, we were looking to find a partner who could take our food and retail business at the Lewes Terminal to the next level,” said Heath Gehrke, director of ferry operations at the DRBA. “Grain’s brand, menu, and focus on creating a dining destination for families align perfectly with our goals for the location. We’re looking forward to the start of what we believe will be a very successful partnership.”
Grain intends to work with the existing restaurant team to create a year-round dining destination in the Lewes-Rehoboth resort area. “We are very excited about the location and the team. Our goal is to open up the layout and strengthen the relationship between the internal structure and the beautiful outdoor surroundings so that the design feels both authentic and natural, which is a big part of the Grain brand,” stated Grain co-owner, Jim O’Donoghue.
The location offers a mix of indoor and outdoor seating options with views of the water and the ferry operations. In addition to dining, the authority recently renovated an adjacent activity area to include a fire-pit, pier, pergola, picnic tables, benches open green space, and children’s play structure. The ferry operates year-round, transporting nearly 1 million passengers annually between the Delaware and South Jersey resort areas.
Grain has locations in Newark, Bear and Kennett Square, PA.
Dogfish brewing move makes its way to the Smithsonian
Dogfish Head’s process of continual hopping – the brewing method used to make our iconic 60 Minute IPA, 90 Minute IPA and 120 Minute IPA – is being recognized by the Smithsonian’s National Museum of American History.
The original boil kettle and continual hopping device – an old school vibrating football game company founder Sam Calagione picked up at a local thrift store and tweaked for that purpose – has been acquired and accepted into the permanent collection of homebrewing and craft beer history that is being built by the museum’s American Brewing History Initiative.
“My Dogfish Head co-workers and I could not be more proud of this amazing recognition that will stand the test of time (well beyond 60, 90 or even 120 minutes;-). We are truly honored that the folks at the Smithsonian are allowing us to help preserve the history and heritage of the vibrant, indigenous craft brewing community,” Calagione stated in an Email message.
Calagione and his wife Mariah, ecently sold Dogfish Head to Boston Beer (Sam Adams).
Click on the link below for the story from the Smithsonian magazine.
Lucky’s to focus on breakfast and lunch, with dinner from time to time
Lucky’s Coffee Shop is joining the trend toward breakfast and lunch only service.
The diner on Concord Pike in north Wilmington will now have only breakfast and lunch service, but will have pop-up dinners, including an event early next month.
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