Best Appetizers, 2014:
There’s a great advantage to having a sister restaurant that is a seafood place: Harry’s Savoy Grill has a nice selection of fresh oysters. But we love the regular apps, both standards—like traditional carpaccio and crab-artichoke dip—and Harry’s own, like porkbelly and shiitakes with shredded fennel and a host of other interesting accompaniments.
Best Restaurant in N. Wilm, 2014:
We couldn’t agree more. Harry’s Savoy Grill just gets better with the years. It redefined dining in North Wilmington when it opened in 1993. The relentless emphasis on great food, an ever-improving wine list and deep involvement in the
community have sealed its status as the restaurant that set the standard.
Best Wine List, 2014:
The approach to wine at Harry’s Savoy Grill is serious but not stuffy. On the White section of the list, you’ll find the category A.B.C., which stands for Anything But Chardonnay. That’s the kind of fun we like a lot. So does Wine Spectator. It has given Harry’s its Award of Excellence
20 years straight.
At Harry’s Savoy Ballroom, you can have, well, a ball. The spacious, elegant facility is the perfect spot for nearly any special occasion—from wedding receptions to corporate meetings. The ballroom and patio room can handle up to 400 guests. And the food? Hey, it’s Harry’s.
At Harry’s Savoy Grill, you could go with the broiled Maine lobster with oyster
cornbread stuffing or the steamed 1 1/2-pound whole Maine lobster with veggies and
potatoes. There’s also lobster tail, lobster dumplings, the New England lobster roll... Get
We love the selection of cheeses and cured sausages at Harry’s Savoy Grill. Having a
sister restaurant that specializes in seafood means you also get a nice selection of raw bar
items. The warm crabmeat-artichoke dip is rich and comforting.
The clout of Harry’s Savoy Grill hasn’t diminished since it opened in1988, and that allows the staff to please regulars with prime rib and lobster while simultaneously attracting a new breed of diners with a taste for more exotic ingredients and a fresh approach to wine. Even after expansions, renovations, recessions and a few experiments with ostrich meat, Harry’s has more swagger than ever. And the prime rib still rocks.