"Delaware's prime-rib benchmark since 1988, carved tableside in three cuts. Book it for old-school client dinners."
About Harry's Savoy Grill
The prime rib comes in three cuts, ten, twelve and eighteen ounces, and it has been carved tableside at 2020 Naamans Road since 1988. Harry's Savoy Grill is what a regional institution looks like when it never chases a trend: the same slow-roasted rib program, the same New England clam chowder, the same crème brûlée, refined rather than replaced across four decades.
Owner Xavier Teixido has steered the room through every Delaware dining cycle since the late 1980s, marking thirty years in Brandywine Hundred in 2018, and the restaurant remains the default answer when North Wilmington needs a table that will not embarrass anyone. The newer downtown rooms in the Wilmington dining guide, led by Bardea Steak, cook with more ambition; none of them carries this much institutional trust.
The Kitchen
This is a kitchen built on a playbook rather than a personality. David Leo Banks, the group's corporate executive chef for nearly thirty years, wrote most of it before leaving in 2017 to run his own seafood house on the Riverfront, and the line has executed it since with the discipline of a kitchen that knows exactly what its room is for. The rib roast is the engine: slow-roasted, rested, and carved to order at the table, with the eighteen-ounce cut for appetites and the ten-ounce for sense.
Around it sits a menu of aged rib-eye, filet and serious seafood, but the smart order is the classic sequence the regulars run: chowder or Caesar, Chef's Cut prime rib with whipped potatoes, crème brûlée. On Sundays that exact three-course menu is $56.95, which on current steakhouse pricing anywhere between Philadelphia and Baltimore is close to a clerical error. The wine list has held a Wine Spectator award placing for years and is priced to be drunk, not photographed.
The Room
Clubby in the unironic sense: dark wood, white tablecloths, banquettes deep enough for a two-hour dinner, and a bar that pours proper martinis for the Brandywine Hundred crowd that has been coming since the Clinton administration. Sound sits at a comfortable hum, lighting is dim without being romantic-dark, and the dress code is smart-casual with plenty of blazers. The Savoy Ballroom next door, added in 1998, handles the weddings and the retirement dinners that this kind of restaurant inevitably accumulates.
Best for Closing a Deal
Book this room to close a deal the old-fashioned way: the tableside carve gives the dinner a centrepiece without a tasting menu's hostage timeline, tables are spaced for actual conversation, and the bill lands where a mid-Atlantic expense policy expects it to. It is also the right call for the anniversary dinner where comfort outranks novelty. If the counterparty wants something newer, walk them through the best steakhouse tables worldwide and then book here anyway; among Delaware rooms only Bardea Steak argues back.
Not for
Not for tasting-menu hunters or anyone chasing the new thing. This is prime rib, chowder and creme brulee done the same way for nearly four decades, on purpose.
Frequently Asked
Is Harry's Savoy Grill worth it?
Yes, for what it sets out to be: the most dependable prime-rib dinner in Delaware, in a room that has been doing exactly this since 1988. You are paying for institutional consistency, tableside carving and a wine list with a Wine Spectator pedigree, not for invention. Diners chasing a chef-driven night should compare it against Bardea Steak downtown before deciding.
What should I order at Harry's Savoy Grill?
The prime rib, carved at the table in ten, twelve or eighteen-ounce cuts; it is the reason the restaurant exists. Open with the New England clam chowder and finish with the crème brûlée, the two supporting dishes that have survived every menu revision. The aged rib-eye is the alternative for diners who want char rather than roast.
How much does dinner at Harry's Savoy Grill cost?
Plan on $40 to $90 per person before drinks depending on your cut. The standing bargain is Sunday's three-course prime-rib dinner at $56.95, which includes chowder or Caesar, the Chef's Cut with whipped potatoes, and crème brûlée. Wine pricing is gentler than the Philadelphia steakhouses forty minutes north, which is part of the room's enduring appeal.
What is the dress code at Harry's Savoy Grill?
Smart-casual. Blazers are common, ties are rare, and the room tolerates anything short of gym wear without comment. Business dinners skew dressier on weeknights; Sunday's prime-rib crowd is families in whatever they wore to the afternoon. The Wilmington dining guide has dressier and more casual options on either side of it.
Does Harry's Savoy Grill host private events?
Yes, at scale. The Savoy Ballroom, added in 1998, runs weddings, corporate dinners and milestone parties next door to the main dining room, with its own kitchen output and the same prime-rib program available on banquet menus. For a private business dinner short of ballroom scale, ask for the dining room's semi-private corners when you book the deal-closing table.
Reserve a Table
Reserve at Harry's Savoy Grill
Books on OpenTable. Same-week tables are normal midweek; Sundays around the $56.95 prime-rib dinner fill earliest.
Affiliate disclosure: Restaurants for Kings may earn a commission when you book through our reservation links, at no cost to you. Our scores are editorial and never paid for.
Practical Information
Address2020 Naamans Rd, Wilmington, DE 19810
NeighbourhoodBrandywine Hundred
CuisineAmerican Steakhouse
Price$40–$90 per person; Sunday 3-course $56.95
Dress CodeSmart-casual
SeatingDining room, banquettes, bar; ballroom adjoining
ReservationOpenTable, same week
