For the food program, Dalila’s plans on having local chefs create a sandwich to serve and will rotate through each option every few weeks or so. They’ll be starting with Shamil Velazquez, the executive chef of Delaney Oyster House, who created a Cuban tuna melt (right). The sandwich is made with locally-caught yellowfin tuna, Brown’s Court Bakery bread, and a side of Mojo Mayo.
Dalila’s can be found at 441 Meeting Street, Suite F.
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