Chefs Tell

A great chef possesses a perfect combination of food knowledge, technique and attitude.

Here are a few foodies who've found very distinctive styles.

by Pam George, Delaware Today - August 2008

After two years at Johnson & Wales in Providence, Rhode Island, [Jason] Barrowcliff hit the kitchen for on-the-job training. He's worked at Harry's Savoy Grill, Mendenhall Inn and Dilworthtown Inn, where he was executive chef for two years. Before joining Domaine Hudson when it opened in 2005... [Read more]

Best Wine List, Critics' Choice (Upstate)

Delaware Today - July 2008

The 375 wines by the bottle at Domaine Hudson Wine Bar & Eatery hail from Burgundy, Bordeaux, Alsace and Languedoc—and that's just a sampling from France. The superior selection also includes representatives of Germany, Italy, Spain, Australia, New Zealand, South America and the United States. The bottles are stored in a climate-controlled cellar at 56 degrees and 70 percent humidity until the second they are served. The restaurant also features 45 wines by the glass.

Obscure grapes have found their champion

by Roger Morris, The News Journal - July 30, 2008

Tom Hudson, the proprietor of Wilmington's Domaine Hudson Wine Bar & Eatery, on Washington Street, is becoming my early warning system for weird wines. [Read more...PDF]

City Restaurant Week: Domaine Hudson

by Peter Bothum, Second Helpings, a News Journal blog - Apr 30, 2008

Even on Hump Day, smack in the middle of City Restaurant Week, Domaine Hudson was on its A-game, serving up the culinary equivalent of a Michael Jordan crossover or a Prince guitar solo at this $15, two-course prix fixe lunch...We have reached Dining Nirvana. [read more]

Domaine Hudson: Closer to perfection

by Eric Ruth, The News Journal - Feb. 15, 2008

In these times of sagging excitement in the fine dining business, scant few in this town are coming as close to sustaining that sense of consistent satisfaction as Domaine Hudson [read more]

Tom Hudson awarded CityLife's Entrepreneur of the Year Award

The award, which is given to "an entrepreneur in the City of Wilmington whose vision coincides with the continuing growth of the city" by being "a part of the city's renaissance...", was presented to Tom on November 15, 2007 at a ceremony on the Wilmington Riverfront. [read more]

Delaware's Best Wine Selection 2007

The News Journal Readers' Choice Awards (9/20/07)

[click here for article]

Best Wine List, Critic's Choice (Upstate)

Delaware Today - July 2007

Yes, Domaine Hudson Wine Bar & Eatery has quite a wine list—300 different bottles, including 52 offerings by the glass. Domaine's wine cellar accommodates 2,700 bottles, while five wine coolers hold another 55 bottles each. The knowledgeable staff acts as a sommelier by committee. Most have been on board since the place opened in 2006, so they know their stuff. The 1.5-ounce, 3-ounce and 5-ounce pours are a great way to sample. And because all bottles are sold at $20 above retail, the best values are the most expensive wines. So treat yourself to that $895 Harlan. 

A divine dozen – from the vine

by Roger Morris

The News Journal - July 4, 2007

If you had to choose 12 bottles --a case of wine --that best represented the quality and diversity of the wines made by the Brandywine region's seven wineries, what would they be? read the judges' selections here

Zagat Survey - 2007-08

Where have you been? inquire oenophiles and foodies

of this "sophisticated" New American arrival.

Food 25, Decor 25, Service 24, Cost $37  

read the review

Lamb chops, quick and easy

Cooking with Kelly, by Kelly Housen

SPARK! - April 18, 2007

Executive chef Jason Barrowcliff shows SPARK!'s Kelly Housen how to prepare a tasty lamb chop.  read the article & recipes (pdf)

Sure-to-please cheeses

by Patricia Talorico

The News Journal - April 18, 2007

Cheese and wine seems like a no-brainer. But it’s such a simple combination that sometimes restaurateurs forget about this perfect pairing...   read the article (pdf)

Best of Philly - Wine Bar:   Domaine Hudson

Philadelphia Magazine - 2006

Well-chosen wines — in 1.5-, three- or five-ounce pours — and a savvy small-plates menu make Domain Hudson worth a drive to downtown Wilmington. So join the bankers-and-lawyers-in-khakis crowd, tasting an Étude rosé pinot noir for $3, and refined dishes such as angel-hair pasta with citrus-cured salmon, lump crabmeat and lemon-caper-coriander vinaigrette.

Where We're Eating: "Eminent Domaine"

review by Maria Gallagher
PhillyMag.com - June 2006

A bite of baby lamb chop, a nibble of lobster tail with jalapeño salsa, a sip of toasty blanc de noirs from New Mexico — it all adds up to Domaine Hudson...  read the article

Domaine Hudson Wine Bar & Eatery - Very Good

review by Craig LaBan
Philadelphia Inquirer - July 23, 2006

"Nine-month-old Domaine Hudson Wine Bar & Eatery is a sophisticated little Wilmington bistro that focuses on wines by the glass and a New American menu from ex-Dilworthtown Inn chef Jason Barrowcliff. read the full article (pdf)

Domaine Hudson demystifies wine
by Katrina Mitzeliotis
CityLife Wilmington - June '06

[Domaine Hudson] aims to make wine tasting an approachable, knowledgeable experience. "Wine is the ultimate complement to quality food...Oftentimes, though, wine can be intimidating..." says owner Tom Hudson.  read the full article (pdf)

Cocktail Corner
Spark - 02/08/2006

Everyone is a wine expert these days. With terms like "pinot" and "sauvignon" becoming more commonplace in our vineyard vernacular, we aren't just limited to merlot or chardonnay with our meals anymore.…read the full article (pdf)

Domaine Hudson * * * (very good)
Fine wines enhance an assured, intriguing menu
by Eric Ruth
The News Journal - 01/20/2006

I'd like to take a moment to have a word with some of you. I don't know your names, but I see you all the time - waiting outside chain restaurants in the rain, in the winter, without a reservation and without hope of seeing a plate of warm food before 9 p.m.

You folks shouldn't bother going to Domaine Hudson...
read the full article (pdf)

Wine tastings

by Holly Norton
Spark - 11/23/2005

Restaurateurs crave regulars. They want to give people a reason to come back to their spot again and again, whether it's for their infamous bisque or their to-die-for desserts. But what if the idea is to get regulars to return for what they can't expect? That is the concept behind Domaine Hudson…read the full article (pdf)

Just a taste  by Roger Morris
Special to The News Journal - 10/14/2005

A new Wilmington restaurant wants to fuel the passion for fine wine by letting customers sample a few sips at a time

WILMINGTON—Tom Hudson has a plan for making sure that he gets to meet people who know a lot about wine, and people who want to know more about it – Domaine Hudson, the bar and restaurant Hudson is opening this month. It's designed to allow novices and fanatics alike to choose from 100 different bottles and a broad array of wines by the glass… read the full article (pdf)