A restaurant in historic New Castle, Delaware, serves Southern comfort food, Caribbean-inspired dishes, and live jazz under one roof. At Zollies Jazz Cucina, shrimp and grits, gumbo, and other globally influenced dishes share the spotlight with musicians performing just steps from the tables.
Located at 414 Delaware Street, the restaurant brings together an eclectic menu, colorful artwork, and a relaxed dining room. Live performances on select nights make dinner feel more like an evening out than a routine restaurant visit.
Executive Chef Marc-Antony Williams, known as Chef Tony, is also known for stepping out of the kitchen to greet diners personally. Between the unusual food combinations, live entertainment, and hands-on hospitality, Zollies offers a dining experience that stands apart from the usual neighborhood restaurant.
A Jazz Kitchen on a Very Old Street
Zollies Jazz Cucina calls 414 Delaware Street home, right in the historic district of New Castle, Delaware. The name tells you a lot before you even open the door.
Jazz plays a big role here, and cucina is the Italian word for kitchen.
New Castle is one of the oldest towns in the state, and its brick sidewalks and old buildings set a calm mood. The restaurant fits into that setting instead of fighting it.
From the street, it looks cozy and modest.
What makes it worth a closer look is how much it packs into a small space. You get a full dinner menu, a bar, live music on certain nights, and a patio for warmer days.
It’s not a huge room, but it doesn’t feel cramped.
I like that the restaurant is easy to pair with a walk around the old town. You can stroll past historic homes first, then settle in for a meal.
That kind of evening feels relaxed and unhurried.
The cooking, though, is where things get more surprising than the quiet street might suggest.
Italian Roots With a Southern Accent
Shrimp and grits on an Italian-named menu might sound odd at first. At Zollies, that kind of pairing is the whole point.
The kitchen mixes Italian ideas with Southern, Caribbean, and Spanish cooking.
The menu has included paella, gumbo, blackened catfish, duck confit, and pan-fried oysters with grits. Branzino, a Mediterranean fish, has appeared as an escovitch with pickled shaved carrot and beet.
That last dish borrows its name and style from Jamaican cooking.
Italian touches show up too. Bruschetta has been on the menu, and so has a brie starter served with prosciutto and capicola.
Tiramisu has been a dessert option as well.
I find this kind of menu fun to read because every section seems to travel somewhere new. You can start in Italy, stop in Louisiana, and finish in the Caribbean.
It rewards people who like trying something different.
The chef has shared that about 85 percent of the menu stays the same. Instead of nightly specials, the kitchen rotates some options on a weekly basis.
That’s handy to know if you’re hoping for one favorite dish.
Cornbread That Starts Conversations
Few starters get talked about as much as Zollie’s Sweet and Spicy Cornbread. It arrives by the basket, and the name explains its personality.
Sweet comes first, with a little heat behind it.
Cornbread is a Southern classic, so seeing it on a menu with Italian roots says a lot about this kitchen. It shows the chef isn’t trying to stay inside one tradition.
He’s building a menu around what he likes to cook.
Here’s a detail I enjoy. The chef has openly said he is still working on his cornbread recipe.
That kind of honesty is rare, and it suggests the dish keeps getting tweaked over time.
Ordering a basket for the table is a simple way to share. It gives everyone something to nibble while the music plays and the main plates are prepared.
It also helps set a casual tone for the meal.
Cornbread even appears beneath some entrees. One catfish dish has been served over cornbread with black-eyed peas.
That means you can enjoy it twice in one dinner, if you’re feeling bold.
Music Played Steps From Your Table
Live jazz is the heartbeat of this place. On music nights, a performer often sets up near the front door while guests eat.
That close setup makes the music feel personal.
Musicians have included jazz pianists and singers. Steel drum music has also been part of the mix, which fits the island flavors on the menu.
One guest even recalled a steel drum version of happy birthday.
Friday and Saturday nights have been known for live jazz. Sunday brunch has also featured musicians.
If music is your main reason to go, I’d call ahead and ask about the current schedule.
A small detail matters here. The restaurant has added a small per-person music charge to the bill on nights with live performers.
It’s a fair way to support the artists, but it’s good to know before the check arrives.
Sets may not last your whole meal. Timing your reservation around the performance can help you catch more of it.
I’d rather plan a little than miss the part I came for.
The music gets the room going, but the art on the walls deserves a look too.
Walls Covered in Art and Island Spirit
Art fills the walls inside Zollies, and it gives the dining room plenty of color. The space has been described as airy, cozy, and clean.
It feels upscale without being stiff.
As soon as you step through the door, the bar is right there. There isn’t a typical host stand at the entrance, so first-time guests might pause for a moment.
Just look for a staff member nearby to check in your reservation.
The decor leans toward a relaxed island feel. That matches the Caribbean touches on the menu and the steel drum music on some days.
Everything seems chosen to work together.
Seating ranges from tables near the front, close to the music, to quieter spots in the back. If you want to watch the performers, ask for a table toward the front.
If you’d rather talk, the back may suit you better.
I like that the room changes depending on the hour. Daytime brings plenty of light, while evenings feel softer and more intimate.
Each visit can feel a little different because of that shift.
The Chef Who Comes Out to Say Hello
Chef Marc-Antony Williams, often called Chef Tony, runs the kitchen at Zollies. He’s known for stepping out into the dining room.
Many diners mention chatting with him at their table.
He often shares the history behind the restaurant during these visits. That personal touch helps first-time guests feel connected to the place.
It turns dinner into more than a plate of food.
His wife, Suzette Singh, known as Q, is the other half of the team. She has been seen greeting guests and even preparing drinks behind the bar.
Together, they give the restaurant a family-run feel.
Zollies is Black-owned, which adds another layer to its story. The menu reflects a wide range of food traditions, and that variety seems tied to the owners’ own interests and roots.
I find it interesting that the chef answers online feedback himself. He has promised to melt the brie better and keep improving the cornbread.
That shows a cook who pays attention.
Of course, a chef this involved also cooks some hearty plates, which brings us to the portions.
Big Plates and Comfort Classics
Portions at Zollies have often been described as large. That’s good news for hungry diners, though it may change how you order.
Sharing a starter might be smarter than getting one each.
The entrees lean toward comfort. A pork chop has been served over wild rice.
A seafood stew has appeared, and so has a Southern clam chowder made with sausage, clams, and potatoes with a little kick.
One playful dish is called the Lower Slower Surf and Turf. It has paired chicken with plenty of crab.
The name is a nod to Delaware’s nickname for its southern beach towns.
Meat lovers have found short rib, brisket, and a veal chop on the menu. Seafood fans can look at curry mussels, oysters, and catfish.
Side dishes like roasted Brussels sprouts and string beans round out the plates.
Some dishes include pork, like the shrimp and grits and the gumbo. If you avoid pork, ask your server before you order.
There has been at least one vegan option too, so plant-based diners have something to choose.
Save Room for Something Sweet
Dessert at Zollies tends to follow the same mix-and-match spirit as dinner. Tiramisu brings the Italian side.
Flan nods to Spanish and Latin kitchens.
Chocolate fans have options too. Chocolate cake and chocolate mousse have both been on the menu.
Lemon pound cake has been served with fruit and ice cream, which sounds like a nice way to wrap up a big meal.
Seasonal sweets show up as well. Pumpkin cheesecake has appeared during the fall months.
That kind of rotation fits with the kitchen’s habit of switching some menu items weekly.
I like a little surprise story from a past birthday brunch. The chef added a small heart to a dessert plate for the guest of honor.
It’s a sweet touch that shows care beyond the recipe.
If you’re celebrating, let the staff know when you book. A special occasion seems to bring out extra warmth here, and the musicians have joined in before.
Given how filling the entrees can be, sharing a dessert might be the wise move. That still leaves room for a relaxed weekend brunch on another day.
Sunday Brunch and Private Parties
Sunday mornings bring a different side of Zollies. The restaurant serves brunch from late morning into early afternoon.
Live music has been part of brunch too.
That makes Sunday a smart choice for family gatherings. Father’s Day and birthday brunches have both happened here.
The daytime light and calmer pace suit people who’d rather skip a late night.
Bigger groups have more room than you might expect. Along with the main dining room, the restaurant has a large event space and a patio.
Those areas have hosted private parties and celebrations.
One family held a 50th wedding anniversary party in the event space. That shows the restaurant can handle meaningful milestones, not just quick dinners.
Corporate events are another possible use for the extra room.
I’d suggest reaching out early for any group event. Small restaurants can book up, especially on weekends.
Talking with the team ahead of time also helps with menu planning.
Before you go, a few practical details can save you some stress, especially when it comes to parking and hours.
Know Before You Head to New Castle
Parking in a historic town can be tricky. Thankfully, the chef has shared a helpful tip.
The Methodist church lot on Fifth Street has allowed Zollies guests to park there.
Hours are limited, so plan around them. The restaurant usually opens for dinner Wednesday through Saturday, with an earlier start on Saturday.
Sunday is for brunch, and Monday and Tuesday are closed.
Reservations are a good idea, especially on music nights. The room isn’t large, and weekend evenings can fill up.
Booking ahead also helps you pick a table near the performers.
Takeout is available as well. Still, I think the dine-in experience makes the most sense here.
The music, art, and chef visits are a big part of what you’re coming for.
Some items may run out on busy nights. Having a backup choice in mind can keep things easy.
Asking your server for favorites is another simple move.
New Castle rewards a slow pace. Arriving a bit early gives you time to walk the old streets before dinner, then let the jazz carry the rest of the evening.
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