Char-crusted and intensely beefy, the half-pounder at Brandywine Prime Seafood & Chops is fashioned entirely from prime-grade trimmings — dry-aged rib eye and New York strip, as well as silky-textured tenderloin. The meat is ground in-house, seared over an open flame, then served on a toasted Le Bus brioche bun that can barely contain the trimmings — cheddar cheese, caramelized onions, and sautéed shiitake and crimini mushrooms. Wilmington restaurateur Dan Butler has updated everything at the newly renovated Chadds Ford Inn, adding a raw bar with ceviche and sashimi to the fine lineup of grilled meats.
