Best Service, 2014:
The staff at Redfire Grill knows the menu and drink list inside and out. Add politeness and efficiency and a true mission to please. You simply don’t find service of this caliber much anymore.
The true magic of Carl Georigi’s brawny chophouse lies in its details. It’s the care taken to make sides and salads really good, to top the burgers with maple-pepper bacon, and to plunk cherries in the Manhattans.
When Carl Georigi closed the doors on his Dome Restaurant in late 2009, it was reborn soon after as Redfire Grill and Steakhouse, a chophouse oozing with vibrant red lighting and top-notch beef. From cheesecake and Manhattans to creamed spinach and bread baskets, it’s an old-school steakhouse at heart. The main reason: prime cuts of steak charred to perfection in a 1,200-degree chophouse broiler. The meat becomes crisp on the outside and tender as all get-out.
There was no place like Dome, but you’ve gotta love its reincarnation—Redfire Grill and Steakhouse. With its low lighting, warm, ruby-toned walls and roster of five signature steaks, Carl Georigi’s classic chophouse is keeping Hockessin hoppin’. We’re partial to the New York strip and the rib-eye. The steaks are cooked in a heavy-duty broiler at 1,200 degrees and are best taken with creamed spinach, horseradish mashed potatoes or grilled asparagus. The wine list, like the menu, is fairly priced and the orange-spiked cheesecake makes for a nice finish. As for Dome, thanks for the memories.