“Small businesses go through tons of learnings. Chains and larger operations head into the opening with everything well-funded and meticulously mapped out. But for someone like Nick, he really took his highly demanded craft + product and just went for it. He’s avidly making things better as he goes from an operations perspective. One thing that hasn’t needed fixing is having the BEST pizza and cheesesteaks in the entire state of Delaware. My husband is from NJ and family in NY, where pizza and bagels are not even comparable in the slightest to what people in DE experience. For years we have been starved of seriously good pizza/cheesesteaks here. And not anymore because Nick truly has the best. Unfortunately, *actually* good pizza takes time. It takes quality ingredients. It takes a hell of a lot more labor. Prices, wait time, and the operation itself reflects that as it should. We are lucky to have this quality come to Delaware. Call an hour before you’re ready for it, order as much as you can afford because you’re going to stuff your face, and be pleasantly surprised. 15/10!“
“I drive 20 minutes from New Castle when I have a well-known sub shop minutes from my house for a Sabrina’s mushroom cheesesteak that is loaded with meat, cheese and nice sized mushrooms! The only time I don’t do that is when I get the scrumptious Bug Daddy sub instead! Both top of the line sandwiches and worth the drive. I’ve also been known to get both at the same time to last me the weekend if I’m stuck in the house! Heaven!“
“I just love the 302foodplug they are a wonderful family and their momma makes the best I mean the best mashed sweet potato’s My forever fall back is the salmon over rice with lemon sauce side of mashed potatoes and side of sweet potatoes. Every other trip I add shrimp to it the best My grand kids love the fried fish. Mary, new castle de“
“I have been going to Mario’s since 2012 and I actually love their pizza and never had a problem until today when this short rude old man had a problem with me ordering one slice of pizza. Well I work over night and I stop on my way to work so I’m going to continue to order my one slice of pizza so all I have to do is walk in pay and leave.“
“I love their food!!! It has always been well prepared with good seasoning. I don't live in wilmington anymore, but when I come back to visit, I make it a point to place my order when in town, their Chicken Gyro is The BEST!!!!SO GOOD ?? ?“
“This place is the definition of a hole in the wall sub shop, including the perfect cheesesteaks. I lived in Philly for 10 years, and a lot of the places around here do it 85% right. Pretty commendable, honestly.But Mike's? This is a Philly Cheesesteak. 10/10 would recommend to anyone who hasn't checked it out.Parking: The only bad thing about Mike's is the location. I come from the opposite side, so I have to drive all the way around to 273 to get into the lot. If it's busy you'll struggle to find parking though. WORTH IT THOUGH.“
“One of my go-to delivery restaurants. Wide selection on the menu, food is great, delivery is fast, customer service is on point. You can order online directly from the restaurant (rather than a third party like Doordash) which I appreciate. The sandwiches are my favorite, decent pizza too.“
“We have been going to Gus's since about 1980 for Texas Weiners. We then lived around the corner, but tonight drove 30 miles for them. So focused have we been that it wasn't until we checked the web to see if they were still there that we discovered how vast their menu is.We enjoyed the Crab and Shrimp Bisque, a bit spicy and not the best we've had but very good. The breaded mushrooms are up to standard. As to the weiners, I've never had the like elsewhere, and they were worth the trip--although next time I might explore more of the menu.“
“Amazing Middle Eastern food! The beef kafta and the lamb kabobs were fantastic, and the lamb gyro was top notch! I also tried the baklava and took home a container of tzatziki sauce. Small and nothing fancy about the dining space, but for takeout food, it is a fabulous option. Service was courteous and efficient. Easy access to their small parking area.“
“I ordered a buffalo chicken cheese steak they used regular hot sauce in which I didn't care for but it was still decent and ordered a ham and cheese in which it was nasty. I was a little upset because I'm pregnant and they refused for me to use the bathroom. I guess I can't complain too much about it I guess. I will definitely try other types of cheese steaks“
“We go to Gallucios for take out, mainly pizza. I feel over the years the quality has changed some, or maybe they are just easier on the cheese. We have asked for well done crusts and often the crust comes out flimsy or doughy still, so in the future I'll ask for extra well done. Still good pizza over all.Parking: Every time I have gone, there has been free street parking available, but during a busy bar night it could be challenging“
“Tried out the gluten free pizza crust tonight. I think it may even be the same crust that seasons uses ?I would suggest asking for the cheese and sauce as close to the edge as possible. In hindsight I would probably request extra sauce too. For me it would taste a bit better with less “crust” unless you have a dipping sauce ?Service was great (thank you Julie!!) and I enjoyed my entire experience.“
“Customer service 101 - put the customer on the phone on hold and check out the the 3 customers at the counter especially when 2 of them have hot sandwiches. Prices have gone up. $5 is still good for fresh made scrapple, egg and cheese. Toast was soaky“
“Indulge me as I embark on an odyssey of flavor, a gastronomic adventure that transcends the mundane to reach the sublime. Picture, if you will, a symphony of sizzling, succulent sensations dancing upon the palate, beckoning the senses to revel in their harmonious embrace. Such was the experience bestowed upon me by the divine marriage of a delectable chicken cheesesteak and a sumptuous fried fish platter.Let us first extol the virtues of the chicken cheesesteak, a masterpiece of culinary craftsmanship that elevated the humble poultry to celestial heights. Tender strips of impeccably seasoned chicken, lovingly ensconced within a pillow-soft bun, whispered promises of savory bliss with each tantalizing bite. The cheese, a molten cascade of creamy decadence, melded seamlessly with the succulent meat, creating a symphony of flavors that enraptured the soul.But lo, dear connoisseur, the feast did not end there. For alongside this gastronomic marvel lay a platter of fried fish so sublime, it seemed to have been plucked from the dreams of Neptune himself. Each golden-brown morsel boasted a delicate crunch that yielded to reveal moist, flaky flesh within—a testament to the artistry of the chef and the quality of the ingredients. With each forkful, I was transported to the briny depths of the ocean, where the essence of the sea mingled with the whispers of distant shores.Together, these culinary wonders formed a veritable symphony of taste, a crescendo of indulgence that left me utterly enraptured. With every bite, I found myself ensnared in a dance of flavors, each one more enchanting than the last. And as I savored the final remnants of this exquisite repast, I was filled not only with satiation but with a profound sense of gratitude—for in that moment, I had tasted perfection itself.“