The lobster wedge combines lobster salad with an iceberg wedge. It's then topped with gorgonzola cheese and avocado dressing.
The Del's gnocchi tots are served in a cheddar and ale fondue, then topped with fried onions.
The Del-Rita, a twist on a classic margarita, is a great way to start your meal.
Because you can't eat just one, The Del's oatmeal cookies are served as a set of three.
Fine dining gets a casual twist at Studewood Hospitality‘s third restaurant concept, The Del. Located at 6565 Del Monte Dr., the new eatery brings a unique experience to the Briargrove, Tanglewood and Memorial Area, offering diners refined American classics in a causal, country club atmosphere. In many ways, The Del serves as a marriage between Studewood’s existing two concepts — fine-dining restaurant The Glass Wall and laid-back eatery Brooklyn Athletic Club.
Enjoy a dish inside the 65-seat interior, or take advantage of the crisp, cooler weather on the 1,400-square-foot deck complete with large screen televisions and outdoor games. Of course, with a menu of more than 35 dishes, choosing what to order can be an overwhelming experience. Here are six dishes you shouldn’t miss when you visit.
• GNOCCHI TOTS
It’s hard to hate anything swimming in melted cheese, and this dish is no exception. Executive chef Albert Vasquez‘s rendition of the classic tater tot makes for a great start to any meal. Light, airy potato gnocchi is fried and served in a cheddar and ale fondue, then topped with fried onion.
• YELLOWFIN TUNA TARTARE
Fresh, light and flavorful are three words to describe this starter. On a menu full of heavier dishes, The Del’s tuna tartare was a welcome surprise. Yellowfin tuna is diced finely and served on a crispy wonton, then topped with a sweet chili sauce, tomatoes, shiso and thinly sliced jalapeños.
• LOBSTER WEDGE
This dish is really a two-for-one special. Lobster salad and a classic iceberg wedge are combined to create the delectable lobster wedge salad. It’s then topped with gorgonzola cheese and creamy avocado dressing.
• PRETZEL CHEESBURGER
Combing a soft pretzel with a cheeseburger isn’t just genius; it’s absolutely necessary. The pretzel bun serves as the perfect vehicle for the meat. Not to mention that the burger is topped with cheddar fondue, grilled onions and pickles, then slathered with aioli.
• OATMEAL COOKIES
• THE DEL-RITA
I’m a sucker for margaritas, and this rendition was a great sip. Avión Silver is mixed with Pierre Ferrand Dry Curaçao, lime and agave nectar to create a refreshing margarita with ample amounts of sweet and sour flavor.