Drop Squad Kitchen

Wilmington, United States

4.6

Open now

20 reviews

Accepts Credit Cards
Free Wi-Fi

Map

Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
Yes
Accepts Credit Cards
Yes
Accepts Apple Pay
Yes
Good For
Lunch
Parking
Private Lot
Bike Parking
Yes
Wheelchair Accessible
Yes
Good for Kids
Yes
Good for Groups
No
Attire
Casual
Ambience
Casual
Noise Level
Average
Alcohol
No
Outdoor Seating
Yes
Wi-Fi
Free
Has TV
No
Dogs Allowed
No
Waiter Service
No
Caters
Yes

Description

Specialties

fresh, vegan, soul — food.

History

Established in 2012.

Molly’s Ice Cream is Riverfront Wilmington’s best kept secret. This gem is situated at the Shipyard Shops overlooking the Christina River, and is a family owned and operated old fashioned ice cream shop. Molly’s has been serving premium Asher’s Chocolates and Jack and Jill’s Premium Ice Cream Parlor Ice Cream since 1985. Molly’s however had very little to offer to eat for more health conscious people other than excellent customer service and that mom and pop atmosphere.

The owner and founder of Abundance Child (vegetarian/​vegan since 1993), Maxine L’Abbee has been overcoming diabetes and has already been offering sugar free alternatives. She allowed her daughter, Abundance and her squad to drop in and un-​apologetically create some healthier alternatives. Drop Squad Kitchen officially started incubating in May of 2012 and now has it’s own separate exclusively vegan menu available 6 days a week. Drop Squad KiTchen is Delaware’s only exclusively vegetarian/​vegan restaurant.

Meet the Business Owner

Abundance Child C.

Business Owner

We do our best to be as healthy as possible avoiding fast and fried foods, drinking plenty of water and exercising… Right?

Well it’s hard! Sometimes you just need someone to hold your hand through the process or at least prepare some unapologetically healthy meals for you. That is exactly what Chief Food Scientist, AC, has been doing on the private side for over 17 years.

She was trained early in the soul food kitchen of her grandmother. She got her first degree in vegetarian meal planning and preparation with the birth of her first child, and spent a year in training with raw food chef Tassili Maat of «Tassili’s Raw Food Reality».

She has now taken her experience worldwide via weekly podcasts on blogtalk radio and live via a storefront incubation on the Riverfront in Wilmington, Delaware where she offers cooking classes and a light vegan menu and high hopes of expanding to dinner and weekends!