Edible Cape Cod
Del Mar Bar & Bistro: It’s a Family Affair
Photo by Todd Marcus
A roasted free-range half duckling has been on the menu since Del Mar opened.
Photo by Todd Marcus
Bartender Connor Sinn in front of the lighted wall of every spirit you can imagine.
Photo by Todd Marcus
The back of the house team – front row (from left): Maria Pollio, Tashia Thompson. Back row (from left): Adam Pollio, Andrew Pollio, Maurice “Sugarbelly” Bailey, Fabian Stewart, Rodane Campbell, Javair Haynes.
Photo by Todd Marcus
Oysters being wood-fired in the pizza oven for a tastystart to the meal.
The Spicy Chatham Lobster Tostada is almost too beautiful to eat.
Photo by Todd Marcus
The In Fashion, Meyer-Lavender Lemon Drop, Saturn, and the crowd-pleasing Spicy Peach Margarita helped settle the group in for a wonderful dining experience.
Photo by Todd Marcus
Rodane Campbell readies another pizza for the oven.
Photo by Todd Marcus
Seared Wellfleet Scallops starter over a bed of apple and butternut hash.
Photo by Todd Marcus
Beets & Burrata Salad and Margarita pizza would make for a nice dinner on the lighter side.
Photo by Todd Marcus
The seared Blackened Tuna with lo mein noodle salad is a “must try” this night.
Photo by Todd Marcus
Eva Johnson serves up the gorgeous pork chop.
Photo by Todd Marcus
Del Mar’s Owner John Zartarian is a familiar sight throughout the dining room each night.
Photo by Todd Marcus
The wood-roasted oysters, tuna tostada and complimentary bread service make a nice shareable start to the night.
Photo by Todd Marcus
The Portuguese Steamed Littlenecks’ garlicky white wine sauce can be addictive.
Photo by Todd Marcus
The halibut topped with a miso butter-poached lobster claw is a personal favorite of Executive Chef Maria Pollio.
Photo by Todd Marcus
Maria and her twin brothers, Adam and Andrew, are in constant motion during dinner service.
Photo by Todd Marcus
Bananas Foster makes for a decadent cap to the evening.
Photo by Todd Marcus
CORI EGAN PHOTO
Photo by Todd Marcus
Fabian Stewart, Adam Pollio, Maria Pollio, and Andrew Pollio work the line in the open kitchen.
