It’s a sad fact of that many hotel restaurants don’t do well. That’s not the case at the 70-seat Brasserie in the Hilton Wilmington/Christiana. Thank chef James A. Lauser, who has been shaping menus there for 14 years. For the past five, that’s been a steak house menu with a healthy selection of seafood. The latest iteration, in play since September, offers the most popular cuts of Certified Angus Beef, plus prime rib served at 10 ounces, 14 ounces and, for the heartiest of eaters, the 20-ounce Estate Cut. Your choice of sides includes steak house classics: sautéed spinach with garlic, broccoli with rich Hollandaise sauce, au gratin potatoes, crispy onion rings, and green beans almandine, to name a few. Steaks are cut by hand, even the sirloin on the Steak & Blue salad, and all are seared at 1,600 degrees in an overhead broiler to seal in the juices that result from ample marbling of the beef.
If you order the petit filet mignon, you’re in good company—it’s the restaurant’s most popular steak, one that needs absolutely no improvement. The 7-ounce cut satisfies most appetites, but if you’re shooting the moon, you can surf-and-turf it by adding a broiled cold water lobster tail or one of Lauser’s outstanding crab cakes. (Believe us when we tell you they are among the very best we’ve ever tasted.)
â–¶ â–¶ 100 Continental Drive, Newark, 781-7000; brasseriegrille.com