I’ve been good, for goodness’ sake!

December 25, 2012
Twizzlers and Mason's Dots support this edible beach house at The Point Coffee House & Bake Shoppe. BY BOB YESBEK PHOTOS

Dear Santa, Word on the street is that you’re making a list and checking it twice. If that is indeed the case, then I’d like to get in on the action. My qualifications are as follows: I have not been naughty. I have been nice. I have met all my deadlines. I have stayed within my word count (mostly). All hyphens, semicolons and apostrophes have been properly positioned. All my photos are formatted properly. What more can you ask?

So with that in mind, there are a few things I’d like for Christmas. Some will be fine under the tree; others should be refrigerated or held at the proper temperature. And Santa, please wash your hands - you’re flying behind eight reindeer!

So here goes: I’d like a dozen of those gorgonzola-stuffed dates wrapped in crispy bacon from Blue Moon. And while you’re at it, the grilled veal sausage and white beans from Café Azafrán. And a pound of Wreckless Abandon dark roast (drip grind, thank you) and a gingerbread house from The Point Coffee House & Bake Shoppe. A dark chocolate caramel cashew turtle from Kilwin’s. A half-dozen of Yolanda’s handmade pupusas from Mariachi would also be thoughtful, along with a square of George Vrentzos’ homemade spanakopita from Corner Grill.

Oh, the 16 Mile short rib sliders and house-made chips from Rose & Crown. A Thermos full of Gretchen’s vegetarian chili from Hobos. Ipswich clams, crunchy and hot out of the fryer at Matt’s Fish Camp. The spicy cold noodles (extra Sriracha, please) from Confucius. Seafood Shack’s Old Bay fries. Those deviled eggs at Salt Air. Fried mozzarella from Tuscan Grill. The chopped nopalito salad (and a dozen assorted tamales) at Modern Mixture. Santa, are you getting this down?

The Monday night salmon burger from Summer House, two pepperoni slices (run through the oven a second time) from Louie’s, the prime rib wrap at Purple Parrot, the Italian sub from Casapulla’s South (extra pickles and hot peppers), Maria’s Mocha Loco Latte (extra peppers) at Café a go-go, the Cobb salad at Dogfish Head, onion rings and a milkshake or two from Jake’s Wayback Burgers, Arena’s nachos, a slice of red velvet cheesecake from Root Gourmet, fried chicken from Gus & Gus’ Place - no need to gift wrap, by the way.

Is there still room in your sleigh? I don’t want to be greedy, but …. Any salad at Big Fish Grill with that maple walnut vinaigrette; a crab cake from Woody’s; the shrimp & crab burrito at Dos Locos; any dessert from The Kitchen at Paynter’s Mill; the chicken cheesesteak at Pete’s Steak Shop; a brown bag full of Five Guys’ peanutty fries; Port Dewey’s Pad Thai with a side of Mitch’s St. Germain grapefruit crush; the pit beef quesadilla from Charcoal Grill; chicken, beef and lamb combo gyro from Semra’s; the braised short ribs at JAM Bistro; the Codfather sandwich, extra slaw, at Go Brit!; lobster mac & cheese from Henlopen City Oyster House; the scrapple, egg & cheese sandwich at Sunrise restaurant; a lobster BLT from Fish On!; and a polite stack of pancakes from Crystal. And Santa, Asian pork tacos (and an Abigail) from MIXX would certainly be festive under the tree.

Will a La Tonalteca chicken mole platter make it down the chimney? How ‘bout a pound of barrel-aged feta from Morgan & Gower Cheesemongers?  I’d also like a pair of fish tacos from El Dorado, and a Chill Dill made tableside by Zack at Old Bay. Hello? Are you still with me? Just a few more: The Wednesday night burger at Kindle. A free pass to the dessert bar at Rusty Rudder. The Fire & Ice martini with extra jalapeño from David at a(MUSE.). And a bear claw from Panera. And fried oysters from Jerry’s Seafood. Oh, and any soup from The Buttery.

And a 24/7 lifetime membership to Club Fitness - you know, the place up there near Popeye’s and Wendy’s. Oh, I forgot about them…. Santa? Are you there?

  • So many restaurants, so little time! Food writer Bob Yesbek gives readers a sneak peek behind the scenes, exposing the inner workings of the local culinary industry, from the farm to the table and everything in between. He can be reached at

    Masthead photo by Grant Gursky. Used with permission from Coastal Style Magazine.

Welcome to The Cape Gazette Archive.
This content is provided free of charge
thanks to our sponsor:

Close ad in...

Close Ad