Le Cavalier
Restaurant · Wilmington
42 W 11th St, Wilmington, DE 19801
Highlights
Elegant French brasserie with duck, lamb & seafood in historic hotel.
Elegant French brasserie with duck, lamb & seafood in historic hotel.
"The historic restaurant at the Hotel Du Pont got a glow-up a few years back when chef Tyler Akin moved from Philly to Wilmington to reopen the picturesque, high-ceiled space as a French brasserie. Now Le Cavalier is the place in town for elegant omelets at brunch, smoked salmon tartine at lunch, and steak frites at dinner. The gorgeous bar at Le Cav is worth a visit on its own." - Ernest Owens
"The renowned Le Cavalier boasts a Thanksgiving menu that’s unapologetically French and fall. For $75 per person, diners can enjoy roasted turkey, onion soup, brussels sprouts, foie gras tartine, citrus-glazed ham, and more. Beverage pairings will be available for an additional fee. Diners can make Thanksgiving Day reservations for Thursday, November 28 from 1 pm to 7 pm on Resy." - Ernest Owens
"The elegant Hotel DuPont is not only a national landmark, but also the home of the incomparable Le Cavalier at the Green Room. Renowned Chef Tyler Akin’s rendition on French cuisine has the range: scallop amandine flavored in brown butter and garlic, savory moules frites, and tuna provençal that’s remarkable." - Ernest Owens
"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
"Located in the illustrious Hotel du Pont, Chef Tyler Akin’s take on French cuisine shines through at this national landmark. Their duck cassoulet (served with flageolet beans and Toulouse sausage), lamb tagine, and branzino a la bouillabaisse is worth the drive, time, and toll fees to get there." - Ernest Owens
