The Quoin Restaurant Week menu debuts September 14 through 20, as the Wilmington restaurant joins the 11th annual Brandywine Valley Restaurant Week with a $20 two-course lunch and a $55 three-course dinner. It’s the Michelin Key hotel’s first turn at the region’s signature dining event. The restaurant sits at 519 Market Street inside The Quoin Hotel, in the heart of Wilmington’s downtown dining corridor.

What’s on The Quoin Restaurant Week Menu

Lunch runs a choice of Baby Lettuce Salad, Grilled Gem Caesar, or an Ancient Grain bowl to start, followed by rigatoni in spicy pomodoro, an 8 oz. Wagyu Burger, or a Grilled Chicken Sandwich. Dinner opens with Burrata, Beet Salad, or Grilled Gem Caesar, moves into Grilled Branzino, Herb-Crusted Pork Loin, or a Wood-Fired Flat Iron, and closes with Basque-Style Cheesecake finished in Earl Grey and yuzu.

The wood-fired preparations and the Basque cheesecake in particular reflect The Quoin’s broader kitchen identity, built around seasonal, ingredient-driven modern American cooking rather than a menu assembled specifically to hit a Restaurant Week price point. That distinction matters for diners who’ve been burned before by prix-fixe menus that feel like an afterthought bolted onto a kitchen’s real work.

The Quoin Restaurant Week’s Place in Wilmington’s Dining Scene

Michael McCaulley, Managing Director at The Quoin, framed the week as both a celebration and an introduction. “Brandywine Valley Restaurant Week is a wonderful opportunity to celebrate the depth and creativity of the Greater Wilmington dining scene while welcoming new guests to The Quoin,” McCaulley said.

He pointed specifically to the seasonal ingredients and wood-fired preparations as the through-line connecting The Quoin Restaurant Week to the restaurant’s year-round identity, rather than treating the promotional week as a departure from it.

Now in its 11th year, Brandywine Valley Restaurant Week brings together participating restaurants across Greater Wilmington and the surrounding region for seven days of prix-fixe dining, the kind of event built as much for regulars revisiting a favorite as for first-time diners finally making a reservation they’d been putting off. The Quoin’s entry adds a genuine hotel-restaurant anchor to that list, a category the week hasn’t always had much representation from in past years.

The Quoin Restaurant sits inside The Quoin Hotel, Wilmington’s boutique hotel and a Michelin Key recipient, joining the hotel’s existing run of public-facing programming, from its Simmer Down stage at Ladybug Music Festival to its regular cocktail series. Reservations for Restaurant Week are strongly encouraged given the format’s popularity across the region.

A Basque-style cheesecake finished with Earl Grey and yuzu isn’t the kind of dish that needs a discount to justify ordering it. That it’s showing up on a $55 prix-fixe menu, alongside wood-fired mains built the same way they’d be built on any other night, is the actual case for booking this particular table during The Quoin Restaurant Week rather than one further down the list.

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Allan Lane

Philadelphia born and bred, Allan Lane is the Publisher and Editor in Chief of digital magazines. He launched his first publication, SportBikes Inc Magazine in 2010, followed by dosage MAGAZINE in 2019. Recently, Allan launched his third online publication, Club For Man. As a journalist, Allan covers fashion, lifestyle, culture, art, and motorcycles.

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