The Green Room of the Hotel du Pont is the grandest restaurant in Wilmington. Most know about its fumed oak paneling, coffered ceiling, gold chandeliers and original oil paintings. What they may not know is how difficult it is to earn a AAA Four Diamond rating. Recipients must be upscale in all areas. Hospitality, service and attention to detail must be consistently excellent. The Green Room earned 24 in a row.
Under the direction of chefs Keith Miller and David Lattomus, the modern French cuisine of the Green Room in the Hotel du Pont is enhanced by local organic produce. Popular summer selections include seared diver scallops with a cornichon of melon and sweet lemongrass emulsion, and the Study of Duck, with duck prosciutto and local blackberries. There’s a seasonal three-course tasting menu nightly, and the wine list boasts more than 500 selections.
Black uniforms, white-glove service, the elegant decor—there is no place like The Green Room of the Hotel du Pont.
The Hotel du Pont may not host them as often as others, but special dinners there are
truly special. We give you A Night to Remember in The Green Room in April, when
the culinary team re-created the meal served on the Titanic the night it sank. Truly
The Green Room “has always been the Mecca of fine dining in Delaware,” says Ciro Poppiti. “Sure, it’s known as a see-and-be-seen among the corporate and political climbers, but it’s a great deal more than that. The Green Room is a fine dining experience, from the grandeur of the room itself, to prim-and-proper service, to a menu that’s never complacent.” The 2008 Zagat Restaurant Guide awarded the Green Room the highest category rating in food, service and ambience. Sadly, the harpist no longer enchants, but music is played nightly from the musician’s gallery over the restaurant. Dishes such as the Hawaiian Big Eye tuna, enhanced with avocado marble and tomato jam, means the menu is not all French anymore. The all-natural rack of Colorado lamb in a Zinfandel-lingonberry reduction remains a favorite.