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Michael DiBianca,
Owner and Principal Chef
Enjoy the eclectic tastes and culinary whims of one of America’s rising young chefs at Moro.

Owner and principal chef, Michael DiBianca grew up in Flemington, New Jersey and first developed his passion for fine foods as a teenager working at produce stands, fish markets, and later fine restaurants at the Jersey shore. Even before he graduated high school, he had started an apprenticeship with a French chef at one of New Jersey’s finest inns.

DiBianca earned his AOS degree in Culinary Arts from the acclaimed Culinary Institute of America, Hyde Park, New York in 1997, after working as an extern at Darrel and Oliver’s Café Maxx in South Florida.

He served as Sous Chef at the famed Ajax Tavern in Aspen, Colorado, before being invited to Wilmington to help open Restaurant 821, where he was Executive Sous Chef and later, Chef De Cuisine. Opening his own restaurant—Moro—represents the culmination of a life-long dream.


An Ever-Changing Experience.
Menu selections are market inspired—new dishes are added as the seasons change and ingredients change. Moro’s chefs visit the local markets every week, where they find inspiration and ideas. Since the availability of ingredients changes with the seasons, customers should not be surprised to find that the menu has changed since their last visit.

Just Good Food
Moro's menu can be described as Good Food. Classic dishes are reinterpreted with a modern Moro twist. New dishes are created using the philosophy, whereby the dish is used to showcase ingredients.

Whether it's an artichoke heart or a Bronzino, each dish is prepared with the same humble approach to cooking. The menu can be found on our website Mororestaurant.net. Menu selections are market inspired—new dishes are added as the seasons change and ingredients change.

Moro's chefs visit the local markets every week, where they find inspiration and ideas. Since the availability of ingredients changes with the seasons, customers should not be surprised to find that the menu has changed since their last visit.

Moro is known for its Maple Glazed Salmon w/ sweet whipped potatoes and pineapple-macadamia nut vinaigrette also it's Duck Confit Salad w/ baby arugula, endive, Parmesan and Meyer lemon vinaigrette. The Truffle Fries are a staple at Moro also. We also have a wide selection of Prime Beef nightly.

Moro has achieved many accolades over the last nine years. 3 Bells from Craig Laban, Philly Inquirer, 4 Stars from the News Journal and Delaware Today as well as Chef DiBianca has been nominated 3 times for a James Beard Award. Moro was also awarded 26 by Zagat the highest food Rating in DelawareM

Moro's wine selections reflect Chef DiBianca's personal fervor as an avid wine collector. The extensive wine list features labels from around the world. The focus is on fine wines from Italy, with wines from the U.S., Australia, Argentina, and France, rounding out the well-balanced list.

Feel free to ask for a recommendation. We’ll be pleased to help you chose an exciting wine pairing for your meal.

 








 

The Setting—Dramatic, Intimate…and Completely Comfortable.
1307 North Scott Street, Wilmington, Delaware.
(Former location of the Silk Purse)

Moro offers diners a rich experience for all five senses, in a setting that’s at once dramatic and intimate. Dress casual…or dressy. Just be comfortable. You’ll fit right in.

The totally renovated restaurant takes nothing from its predecessor except the attractive red-brick rowhouse, with its excellent location in Wilmington’s cozy Trolley Square.

DiBianca’s vision required gutting the venerable building and starting from scratch. It was brought to life by the nationally recognized architectural and interior design firm, DAS Architects, Inc. DAS has worked with more than 70 restaurants including Le Bec-Fin, Novelty, and Harry’s Savoy Grille. Their work has been featured in such magazines as Chef Magazine, Hospitality Design, and Interiors and Interior Design.

The Chef’s Tasting Dinner:
Say, “Surprise Me!”
Reserve ahead and ask for The Chef’s Tasting.

Forget about the menu. Just give us the number in your party, select a price range per person and let Chef DiBianca do the rest. He’ll consider your requests or restrictions (if you have any) and design a masterpiece multi-course meal just for you


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