"Chef Tyler Akin brings his passion for European fine dining to Delaware in this French-forward restaurant at the grand Hotel du Pont. With flavorful dishes — such as the duck cassoulet (served with flageolet beans and Toulouse sausage), lamb tagine, and branzino a la bouillabaisse (generously served with shrimp, scallop, crab, and saffron) — it’s definitely worth the trip across the bridge to dine." - Ernest Owens