The restaurants of the Wilmington, Delaware and the Brandywine Valley draw influences from the farm-to-table values of the Pennsylvania Dutch to our north, the seafaring coastal communities of the Chesapeake Bay to our south, and the global connections forged through the corporate offices and busy ports of the city of Wilmington.
James Beard-nominee Bryan Sikora, one-time chef/owner of Talula's Table (and the toughest restaurant reservation in America, according to NPR) now has two restaurants in downtown Wilmington: La Fia Bisro and The Merchant Bar. Just a few blocks away Domaine Hudson, was recently honored by OpenTable voters as having the best wine list in the entire Philadelphia region. And minutes from downtown, in Hockessin, Delaware Chef Bill Hoffman moved his family and his kitchen into a century-old farmhouse to open the House of William & Merry to focus on creative new American cuisine with local, fresh and often foraged ingredients.
Our chefs take the utmost advantage of the bounty of the Mid-Atlantic and its culinary traditions. Restaurants pride themselves on shopping local. Taste for yourself why people are talking about what they ate in Wilmington and the Brandywine Valley.