Drs. Mike and Beth Ross took time out last week to mark the third anniversary of Domaine Hudson in Wilmington.
The couple, both veterinarians, bought the Wilmington restaurant in 2011 from Tom and Meg Hudson. The establishment is near the Christiana Care Wilmington Campus and the $200 million renovation and expansion project did not always make parking easy as utility and other work took a toll.
But that might have been one of the minor challenges the couple experienced Along the way, they have coped with staff turnover and other challenges that come with a business that operates on low margins. T
The high profile of Domaine Hudson in dining circles sometimes led to those changes being in the media.
At the reception Mike Ross says that the restaurant, best known for its selection of wines, is now running on all cylinders, with guests offering that feedback.
Ross credits talented chefs and veteran staffers with creating a good environment for diners.Domaine Hudson never altered its focus on good wine, but has also worked to build a reputation for innovative cuisine.
Joining a year ago as Chef d’Cuisine was Dwain Kalup, who brought a seasonally influenced menu. And Sommelier/Restaurant Manager Roger Surpin, who has held many jobs at the restaurant has been a big plus.
Beth Ross says she is proud of Domaine Hudson’s wait staff, led by Maitre d’ Javier Matamoros, a long-time friend of the couple. At the reception, Matamoros popped in to tell those in attendance about the care that went into the making of the selections of meat and sausage appetizers on hand.
Long noted for its extensive wine list, which includes small production wines, old favorites and rare specialties in all price ranges, Domaine Hudson attracts wine lovers of every stripe.
A recent addition is Sous Chef Brent Chellew, a native of New Castle who held down an executive chef at a private club in Jupiter, Fla. before coming to Domaine Hudson.
With the kitchen in solid hands, the front of the house operating smoothly, interior renovations long completed and a new sous chef at the stove, Mike and Beth have turned their attentions to fine tuning the overall dining experience.
Looking at those assembled for the reception, Mike Ross said he was pleased to see so many regulars who represented a cross section of area residents and not necessarily high profile personalities.
Keeping those regulars is an accomplishment in a market sometimes known for fickle diners looking for the latest hot dining spot. – Doug Rainey.
