A good sear. A dry martini. At least one dish that's equal parts potato and butter.

The simple pleasures of a good steakhouse are very much appreciated in the Brandywine Valley.

Classic preparations like filet mignon bearnaise sit alongside contemporary dishes where filet may be garnished with turnips and blueberry preserves at HARRY'S SAVOY GRILL. The dry-aged beef at REDFIRE GRILL is seared in a 1200-degree oven (and their burger has won a best-in-show award at the Delaware Burger Battle two years running).BRANDYWINE PRIME offers seven customizable cuts of beef, with your choice of sauces and sides. And SULLIVAN'S STEAKHOUSE is a swinging joint, especially if you're there on a night with live music.

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