“His food is otherworldly”

Restaurant critic Mark Nardone visited us recently for a review for Delaware Today magazine. He wrote many positive and flattering things about his experience.  We hope you’ll take a minute to read his article.  Here is one quote that stands out to us: “I might even say that, at times, his [Chef Dwain Kalup] food is otherworldly. Kalup seems to inhabit a niche in which classical and… [Read More]

Nice Interview by NBC 10

  Take a look at this nice piece on Chef Dwain’s James Beard Award nomination. We were delighted to have Tim Furlong stop by and talk to Dwain and Richard. Thank you, NBC News at 5.

A Holiday Gift to Us!

We are so pleased to see the very complimentary article written by Pam George for this edition of Out & About Magazine. If you don’t know the history of Domaine Hudson – and the reason for the name – you may find this interesting. Read it here: http://outandaboutnow.com/domaine-hudson-part-deux/

Meet Owner Michael Ross

“What made you want to own a restaurant?”  This is always the first question asked after someone finds out that owners Beth and Mike Ross are, indeed, actually veterinarians.  And Mike is not really just any veterinarian, he is a full professor of Equine Surgery for the University of Pennsylvania at New Bolton Center.  You can read about him in recent articles such as, “Top… [Read More]

One of 5 Delaware restaurants….

We are proud to be recognized as one of few restaurants in Delaware receiving an award from Wine Spectator this year.  Thank you to Marc Nardone of Delaware Today for recognizing these restaurants in his article “Great Wine Wins Big Awards.”  Domaine Hudson is 1 of 5 restaurants in Delaware to receive an award and is 1 of only 2 restaurants in Delaware and only… [Read More]

Online reviews do matter

TripAdvisor sent a us “badge” earlier this week that honored us for having received 49 reviews rating us “excellent” on their website.   This award got us thinking about online reviews and how important they are to companies, especially in the hospitality/restaurant industry. If we’re going to try out a new restaurant, we often look at the various sites to read about others’ experiences.  But we rarely go back and provide… [Read More]

He should know…

We’re very grateful to Chef Dan Butler for his praise of Domaine Hudson in Delaware Today Magazine’s article entitled, “Where the Chefs Like to Eat.” Compliments from fellow members of the culinary community are so appreciated, especially from the likes of Dan – the owner of Piccolina Toscana and Deep Blue Bar and Grill in Wilmington, and Brandywine Prime Seafood & Chops and Chadds Ford Inn… [Read More]

“Imaginative dishes…sharply executed”

We were so pleased so read this fun article on Domaine Hudson and our cast of characters that appeared on Newsworks.org.  Thank you, Terry Conway, for this unique spin on a restaurant article and for your praise of our efforts and results. Here’s an excerpt: “In keeping with Domaine Hudson’s stellar reputation, the Rosses are matching imaginative dishes that are sharply executed with an even deeper… [Read More]

“The Best Thing I Ate All Year!”

Thank you to the “Good Taste Blog” for mentioning Domaine Hudson on your “Best Thing I Ate All Year!”   (http://www.visitwilmingtonde.com/goodtaste/?p=1225) Here’s what stood out for them:   “Green tea cake at Domaine Hudson: The finale of an impressive seven-course meal from Chef Dwain Kalup was this tea cake, served with fried rice, yuzu caramel, white chocolate sesame bark and Thai basil gelato. It was a marvel of… [Read More]

“The must-visit restaurant”

  We were so gratified to read the review of Domaine Hudson in The News Journal and Delawareonline this past Sunday, Nov. 9.  (http://www.delawareonline.com/story/secondhelpings/2014/11/07/taste-domaine-hudson-is-a-must-visit-restaurant/18649197/)  Pardon our lack of modesty as we excerpt some passages that we loved: “Domaine Hudson is one of Delaware’s must-visit restaurants, especially for wine lovers and those who appreciate impeccable service.” “Judging by recent and truly remarkable dining experiences, the talented… [Read More]