The Hotel duPont’s Green Room restaurant will host its last day of service on January 1, 2020, prior to what is termed as a “reconceptualization.”
In its place will be “an entirely new French restaurant,” according to a release from owners. The Green Room had a French accent over the years that reflected the heritage of the founders of DuPont Co.
Meanwhile, the Brandywine Room will serve as a hotel restaurant with a steakhouse menu in the evening.
Known for design elements from oak paneling, to the coffered oak-beamed ceiling, chandeliers, textured draperies, and Italian mosaics, the Green Room reflected an era of fine dining.
The restaurant has long held a Four-Diamond Award recognition from AAA.
At the same time, a trend toward more casual dining has led to a drop off in business that dates back for years. Buccini/Pollin Group acquired the hotel and DuPont Building from DuPont Co. The building is now the headquarters for the Chemours Co., a DuPont spin-off.
“The Buccini/Pollin Group feels extremely fortunate to be stewards of the Hotel du Pont’s Green Room, Delaware’s only Four-Diamond restaurant. We look at our role as a public trust. After consulting extensively with the community, loyal Green Room diners, historic consultants and an incredibly talented culinary team, we believe that the Green Room’s next iteration will honor its unparalleled pedigree while creating a dining experience today’s guests will want to enjoy frequently,” said Dave Pollin, co-founder and president of The Buccini/Pollin Group and Chairman of PM Hotel Group.
When the Green Room closes its doors on January 1, 2020, to undergo “a phase of reimagining,” the Brandywine Room within the hotel will open on January 2, 2020, as a 56-seat pop-up in its place.
The Brandywine Room, overseen by Executive Chef Keith Miller, will serve breakfast, lunch, and dinner seven days a week until the new concept opens its doors in the Green Room space.
For breakfast, guests can expect seasonal fare and artisanal continental breakfast options. Lunch will bring seasonal soups, salads, sandwiches andburger offerings.
For dinner, the space becomes a steakhouse accompanied by a seasonal, craft cocktail menu. Desserts during lunch and dinner will come from Spark’d and the Hotel duPont’s Bake Shop.
A schedule of holiday events will continue at the Green Room this holiday season.
In the spring, upon completion of a full redesign and a reconceptualization of the Green Room, an entirely new French restaurant will be introduced to the Hotel duPont andthe Wilmington community. More details on the forthcoming restaurant will be announced, according to a release.