Recommended Dishes New York strip steak, rib-eye, chopped salad, New Zealand rack of lamb
Let your brain, just for one second, forget the fact that you are a diner of exquisite taste and progressive bent. Ye of the eight-course tasting dinners, of teriyaki tempeh with white tomato foam, of hamachi crudo with truffle essence.
Forget all that. Indulge your little secret: Some nights you just want some meat and potatoes. That most classic of American meals may not ring as hip as it did in the Supper Club days, but it never goes away.
Enter Redfire Grill and Steakhouse, the restaurant rebooted from Carl Georigi’s cozy Hockessin hangout, Dome Restaurant and Bar.
Dome, popular through its final days in 2009, was not in dire need of rebooting. Georigi simply had long harbored the idea of a steakhouse, at one point coming close to opening one at the Wilmington Riverfront. But with Dome due for some renovation, Georigi saw a perfect opportunity to unleash his new concept.
How remarkably appropriate that Georigi would go for a brawny steakhouse. The man behind Eclipse Bistro and Capers and Lemons preaches excellent ingredients treated with care and prepared simply. What better vehicle for doing so than the classic chophouse?
And Redfire does feel classic. It hits as soon as you walk in and face the massive walls of dark wood panels. When it comes to following the Rules of the Chophouse, Redfire Grill is the teacher’s pet.
Dim lighting, breadbaskets, wall mirrors: check. Requisite old-school side dishes like creamed spinach and wedge salads: check. Cheesecake and Manhattans: check. A grouping of five signature steaks with the well-done-not-recommended disclaimer: check plus.