In the Wilmington hospitality industry, the song lyric âWhere you lead, I will followâ carries weight. A chef or restaurateur with a track record is a culinary Pied Piper. If you need proof, consider Robert Lhulier’s summer arrival at The Brandywine Restaurant in the 2000 Pennsylvania Avenue buildingâ the old Michael Christopherâs site. It is a few doors down from …
Robbie Jester has come home. Sort of. Raised in Galena, Maryland, the chef is partnering with Jamestown Hospitality Group, owner of Deep Blue at Kitty Knight, an inn and restaurant in Galena, to infuse new life into the old establishment. âIronically, my dad owned Kitty Knight in the 1980s, and I was conceived there,â said Jester, a Culinary Institute of …
Dan Butler is unafraid to take risks. In 1991, the Culinary Institute of America graduate opened Griglia Toscana in Trolley Square. At the time, most Italian restaurants served red âgravyâ and meatballs. However, Butler offered artisanal pizza from a wood-burning oven, grilled veal and hard-to-find risotto. He wasnât afraid to mess with success; heâs tweaked Toscana several times. Itâs now Piccolina …
