New restaurant Del’s opens in Anastasi Seafood’s back room, aiming to attract a diverse range of customers beyond just crab cake fans.

In February, a new culinary venture named Del’s opened its doors inside Anastasi Seafood in South Philadelphia, quickly becoming a sought-after destination for a blend of seafood dishes and South Indian flavors. Initially launched as the 9th Street Crab Shack, the restaurant has undergone a rebranding to better reflect its diverse menu, which now prominently features fish and seafood preparations along with unique Indian-style curries.

Del’s operates from 1039 South Ninth Street, where it stood as a wooden streetery with seating for approximately a dozen patrons alongside fish counters. The restaurant is the brainchild of fishmonger Albert Delvescovo and chef Dan Elliott, who collaborated to create a menu aimed at expanding the traditional seafood market offerings. The restaurant specializes in an array of seafood preparations, including fried shrimp platters, crab cake BLTs, and innovative curries made from blue crab, scallops, black cod, and rock shrimp. These dishes are served with jasmine rice, yellow dahl, and made-to-order paratha, appealing to both seafood lovers and those seeking rich, complex flavors.

The decision to rename the establishment stemmed from the need to attract a broader customer base. Delvescovo noted that previous branding had limited their visibility on online delivery platforms, as potential diners may have assumed the menu focused solely on crab dishes due to the name. The new identity, Del’s, aims to attract a wider audience interested in an eclectic range of culinary options.

Del’s operates independently from Anastasi Seafood, a century-old market run by siblings Salvatore Anastasi and Janet Anastasi Stechman. Stechman explained that the intention behind introducing Del’s was to create an offering that complements rather than competes with their existing seafood business. The market recently relocated to its new, smaller storefront, and the addition of Del’s is seen as a way to bring in new customers while providing a different dining experience.

Del’s menu features some uncommon items for the Philadelphia dining scene, particularly in terms of seafood curries, which are often expensive and typically not found in many local eateries. Both Delvescovo and Elliott emphasize their commitment to sourcing quality ingredients, with Delvescovo’s background as a fishmonger allowing him to secure competitive pricing for high-quality seafood.

Elliott, who has culinary training from the Culinary Institute of America and valuable experience working in various kitchens, also draws inspiration from his father’s time in the Peace Corps in India, which has significantly influenced the unique flavors he brings to the menu. Delvescovo, who has a rich history in the food industry—including pizzerias and a restaurant in Naples, Florida—brings a wealth of experience to Del’s as well.

Del’s is open Tuesday through Saturday from 11 a.m. to 8 p.m., and on Sundays and Mondays from 11 a.m. to 5 p.m., making it an accessible choice for those yearning for a distinctive dining experience in South Philadelphia. This innovative approach to seafood and Indian cuisine positions Del’s as a noteworthy addition to the local culinary landscape, appealing to diverse palates and dining preferences.

Media News Source