Eric Ruth and I kicked off Wilmington's Restaurant Week with a lunch time visit to the Hotel du Pont's Green Room.
The Green Room wins the award for the most majestic dining room in the state. But the service, well....let's just say it's needs a lot of work.
Eric is posting his own thoughts. Here's my disappointing take:
We were seated and didn't get any menus for a good 10 minutes. (The dining room was definitely not full.) Then, when we did - we didn't get Restaurant Week menus. I was starting to suspect a little Bait and Switch going on, but when we asked the server about Restaurant Week menus, he looked like he had absolutely no idea what we were talking about.
Sorry, but this is unforgivable - especially since a Hotel du Pont chef was on Al Mascitti's WDEL (1150-AM) radio program that morning touting Restaurant Week. I looked around the room and didn't see ANYONE else with Restaurant Week menus.
The food was good - I had a salad with tomato carpaccio (this, my friends, means raw tomato sliced very, very thinly.) The grilled salmon was a hefty serving and served with a wonderfully seasoned lemon-caper vin blanc & tomato jam, roasted potatoes and lightly wilted spinach.
But our meal seemed to take forever - and two bottles of iced tea cost $9.50. Perhaps, our server was a little distracted and definitely had his hands full - he was also waiting on DuPont Co. CEO Chad Holliday who was at a table near us.
Hmm, I wonder if Holliday got a Restaurant Week menu?
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5 comments:
Was anything mentioned to the manager on duty?
Psst: Holliday. Shhhhh....
Thanks. Change has been made.
We were always told Dupont CEO has
priority over paying guest.
Hey, don't blame the chef for the Front end's problems. This should be addressed by the Dining room manager! The chef can only control the food that comes out of the kitchen not how long it takes the server to pick it up and deliver it! and by the way, the chef is one of Delaware's most prominent chef.. Patrick D'Amico!!!
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