You’d think that RIBTs (restaurants in beach towns) are only busy during the summer months, but Heirloom is worth seeking out year-round. Set in a Victorian home from the 1800s, the space is intimate and smells like freshly baked sourdough bread. The menu rotates monthly, but you’ll always find dishes that use produce and meats from Delaware farms. We’ve had things like house-stretched burrata and red beet terrines with scapes, and every plate looks like it could belong in the Biggs Museum of American Art. They focus on sustainable wines, locally brewed beers, and herbaceous cocktails, like their milk punch with hibiscus and orange tea.

Included in