- 400 Lantana Drive, Hockessin, DE, 19805
- Overall User Rating:
- (5 ratings)
- Sun. 4 p.m.-9 p.m., Mon.-Sat. 11:30 a.m.-1 a.m.
- Official Web Site:
Redfire Grill & Steakhouse had an extra challenge when they opened. Not only did they have to live up to the high expectations that come with being part of a restaurant group that includes Eclipse and Capers and Lemons, but they also had to differentiate themselves from the glut of new steakhouses and restaurants with the word "fire" in their names.
Redfire is in the space in Lantana Square that was home to Dome for several years and the layout is still the same -- a bar area with some high-top tables, a dining area off to the right and a private room in the back. But the walls are now a deep red, with stone accents behind the bar and on the walls.
Reservations are only accepted for parties of five or more, but though the restaurant seemed crowded, there were still tables available. Our foursome didn't have any trouble dining at dinnertime on a Thursday night.
It was tempting to chow down on their appetizers, like the warm garlic bread with gorgonzola fondue ($6.95) or their crispy tempura shrimp ($10.95), but we decided to start with their sliders ($9.95) and the fried calamari ($9.95).
The sliders, small nuggets of juicy ground beef, came topped with an aged white cheddar cheese, maple-pepper bacon and homemade thousand island dressing, all nestled in a buttery bun. Unlike most sliders I've had in the past, the ratio of meat to bun here was exactly right. The flavors of the cheddar, beef and bacon were enhanced by the delicious dressing. The trio of sliders disappeared in a flash, and only made me want to come back at lunch to try one of their other, full-sized burgers.
While we considered soup and salad, we wanted to save room for the main event:steak. Four of the cuts that they offer, (two ribeyes, a strip steak and a porterhouse) are all cooked on their new 1200 degree chophouse broiler. We tried the 12-ounce New York Strip ($23.95), and were not disappointed. The broiler creates a crisp, solid sear on the outside. Cut through that and you're met with a rosy red center. Each bite is a combination of the firm outside and tender inside, giving way to a rich, beefy flavor. The thin fries that came with the steak didn't disappoint.
The 8-ounce filet ($23.95) is not cooked on the broiler, and therefore the outer crust is not as defined. But it was so tender that you could ignore the knife at the side of your plate and go at it with your fork.
Steak isn't the only entree on the menu. The yellowfin tuna ($19.95) was fresh and cooked nicely rare, though the coating of sesame seeds was slightly heavy-handed. The slow-roasted short rib ($18.95), now popping up on menus everywhere, distinguished itself among the competition. With each bite you got a hit of their sweet whiskey bbq sauce, then felt the velvety short rib dissolve, with the fat in the short rib gently coating your tongue.
While the steaks and short rib do come with your choice of potato, there are also several family-style sides on the menu. Our only qualm throughout the meal came with one of those, the lobster macaroni and cheese ($7.95). It was cheesy, creamy and loaded with lobster meat, but the inclusion of what must have been a big splash of sherry made it cloyingly sweet. The grilled asparagus ($5.95), however, still had a pleasant crunch and grilled flavor.
As our meal proved, Redfire certainly knows how to rise above the crowd, all while pleasing our palates.