Delaware’s First Duckpin & Dining Makes its Debut at Wilma’s

Christina River Exchange is pleased to announce the long-anticipated arrival of Wilma’s, Wilmington’s first Duckpin & Dining! Located at 900 N Market Street, Wilma’s transforms the 100-year old bank hall into a full-service bar and 60-seat restaurant with a 4-lane duckpin bowling alley and retro arcade games. The menu features Southern & New Orleans-inspired cuisine from rising Wilmington Chef James Sparks of Makers Alley, and an array of craft cocktails, draft beers, and French wines.

Wilma’s brings a beloved sport back to City limits after nearly 50 years with a fun new twist. While the concept is similar to regular bowling, the setup and rules differ slightly in duckpin bowling. A cross between skeeball and ten-pin bowling, duckpins are slightly smaller than regular pins. Players have three turns, instead of two, to score using a grapefruit-sized ball without holes.

“I can’t wait to make a fool out of myself trying to knock some pins down with a bowling ball with no little things to hang onto, that should be interesting,” said Wilmington Mayor Mike Purzycki during the ceremony. “But I will be a gamer. I’ll try.”

Not to be over-shadowed by the boisterous games, Wilma’s features a stunning full-service dining room with double height ceilings and a garden trellis bar. There is also a lounge on the mezzanine overlooking the fun and games at bowling alley and a private dining room ideal for intimate gatherings.

The lunch, dinner, and weekend brunch menus are an authentic reflection of beloved Southern dishes derived from Chef Sparks travels over the years. Dishes are infused with rich Creole flavor and combine the meats, seafood, and vegetables of the region into classic entrees like: alligator sliders, French Quarter creole, shrimp and grits, and fried shrimp po’ boys. Recognizing the desire for more weekend breakfast options in Downtown Wilmington, Wilma’s also offers a hearty brunch menu available on Saturdays and Sundays. Highlights include: a variety of seafood benedict options, steak and eggs, and andouille sausage gravy. Even the cocktail menu reflects the lively spirit of the Big Easy with sazeracs, frozen hurricanes, and other gin-infused drinks.

“Consistent feedback from our residents have suggested that people are looking for more recreational activities downtown,” said Rob Buccini, Co-President of The Buccini/Pollin Group. “Wilma’s is a refreshing addition to Wilmington’s bar and restaurant scene with an added element of fun.”

From the team behind Makers Alley, I.M. Coffee, and DECO, Wilma’s is the first full-service restaurant owned and operated by The Buccini/Pollin Group. But that’s just the beginning. During the ribbon cutting ceremony, BPG announced its plans to open a shuffleboard club just around the corner at The Residences at Mid-town Park. Shuffle Libre, coming in 2022, will feature full-size shuffleboard courts and a Cuban-themed menu.

Wilma’s is open Wednesday – Friday 11:00 AM – 11:00 PM, Saturday 10:00 AM – 11:00 PM, and Sunday 10:00 AM – 3:00 PM. Reservations can be made online at goodtimewilmas.com or on the Resy app. Validated parking is available at the Mid-Town Park garage (805 N Orange). Patrons should simply bring their parking ticket with them and present it to their server. For more information on private event rentals for parties of any size, please email events@goodtimewilmas.com

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The Beatrice is Ready for Opening in Providence

The Beatrice is a 47-room boutique hotel centrally located in the lively historic district in downtown Providence, Rhode Island. It is steps away from renowned restaurants, universities, commercial, retail, and art, and cultural institutions. Paolino Properties recently updated the historic 1887 Exchange Building creating an expansive glass atrium lobby which will serve as the check-in location for guests of The Beatrice. Also onsite will be a fitness center, two restaurants, and a rooftop bar and lounge serving guests, VIP’s and local patrons.

Hotel interiors feature modern design details to contrast with the 19th century bones of the building. Guestrooms are bathed in a color palette of neutral whites and pale grays accented by touches of pinks and pops of black and gold furniture. Luxe finishes such as herringbone floors, custom carpets, high ceilings and city views distinguish the rooms.

CRE Procurement Specialist, Zach Shope, walked us through the process of completing the FF&E package for a brand new boutique hotel in the middle of a pandemic.

How did you oversee the FF&E installation to ensure client satisfaction?

The Beatrice is a 5-floor hotel, so the installation process started on the 5th floor and worked down from there. It took roughly 3 weeks, but it was rather complicated since multiple trades were working at once. CRE had to coordinate with each trade, from the general contractors to the installers to drapery, etc., so each trade had their own space or floor to work on. It took a lot of communication with daily ownership calls to facilitate the appropriate dates and times for the install of each space.

What is the biggest challenge you faced during this project, and how did you overcome it?

The lobby chandelier is about 30 feet long and has hundreds of glass crystals. Because it is such a huge piece, it required it’s own install team with very detailed instructions.

In regards to COVID-19, it was necessary to adhere to all policies while still keeping the schedule on track. It was important to be knowledgeable of Rhode Island’s protocol. and communicate that with everyone on site in advance.

Is there anything else about the project that you’d like to mention?

One aspect of this project that I really liked was the addition of the rooftop bar to our scope. I enjoyed working on this creative space because the roof featured many coop pieces that made it unique. Overall, this project was super fun because the ownership group and design team were great to work with and always very helpful.

The Design Inspiration Behind a Revived 107-Year-Old Hotel Restaurant | Philly Mag

Image Credit: Jason Varney

CRE client Le Cavalier at The Green Room was recently featured by Philadelphia Magazine for the design inspiration behind the space! Check out the article below and read more on phillymag.com.

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The Design Inspiration Behind a Revived 107-Year-Old Hotel Restaurant

Le Cavalier at the Hotel Du Pont respects its architectural past while providing smart upgrades for its future.

by ASHLEY PRIMIS

When Lance Saunders — the design director for Rittenhouse’s Stokes Architecture & Design — was hired to remake the 107-year-old Hotel Du Pont restaurant into a French brasserie, he knew the challenges would be many. “We wanted to make it attractive to a younger crowd without alienating the people who had spent their whole lives going there,” he says. The hotel, which was purchased by the Buccini/Pollin Group in 2017, is part of its multimillion-dollar investment in the area. BPG tapped Philly chef Tyler Akin, owner of Stock, to run Le Cavalier — the restaurant’s new name.

Saunders, who has done work for Starr Restaurants and La Colombe, started by updating the existing historical elements. Then he carefully layered in new seating and lighting and added a bar. “We didn’t want to make this look like Epcot by taking old details and replicating them,” he says. “We reinterpreted new elements in a slightly modern way to signify that this is an old space that’s progressing.”

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Image Credit: Jason Varney

The Table is Set: Le Cavalier at the Green Room is Now Open at the Hotel Du Pont

Credit: Le Cavalier at the Green Room

Chef-Partner Tyler Akin, PM Hotel Group and The Buccini/Pollin Group announced the opening of Le Cavalier at the Green Room (Le Cav) in the iconic HOTEL DU PONT on September 1, 2020.

“Le Cavalier” (pronounced: luh-KAH-vuhl-YAY) honors the deep equestrian tradition in the Brandywine River Valley. In the early 20th century when the hotel opened, visitors would arrive by horse as often as they would by automobile or by foot. Further, the name offers a nod to the du Pont family's history of horsemanship, from William du Pont Jr. and Marion du Pont Scott to Frolic Weymouth.

Chef-Partner Tyler Akin’s opening menu draws influence from the South of France and North Africa. The seasonal menu showcases innovative riffs on French classics while emphasizing the abundance of Delaware’s foodways. Starters include Steak Tartare (filet, preserved citrus, white endive, tzatziki), Scallop Crudo (potato sabayon, brown butter, Urfa spice, orange), and the Salade Fin d’Été (grilled corn and peach, heirloom tomato, lemon tahini, garlic breadcrumbs). Entrees range from Poulet Frites (roasted half chicken, sauce meunière, olives) to Cheeseburger Louis Ballast (Le Cav’s signature burger - smashed with lettuce, tomato, onion and dijonnaise), and Trout Amandine (almond, Tunisian eggplant, espelette). Sides emphasize French classics including Pomme Purée, Frites, Haricots Verts, and Salade Verte.

Credit: Neal Santos

Credit: Neal Santos

For something sweet, guests can enjoy a fun and visually striking Sundae (brown butter caramel and sweet cream ice creams, warm chocolate ganache, Green Room macaroons, spiced walnuts and barberries), available for two or four, in addition to classics including Pavlova (mint meringue, peach c rème fraîche , berries) and Coconut Cake (rum crème anglaise, toasted coconut).

For the full Le Cav experience, the restaurant recommends its tasting menu ($42/pp) which culminates in a large format Rougette de Veau (veal shoulder, red wine, roasted maitake mushrooms, pomme purée, crispy garlic).

Le Cav’s beverage program will feature a curated list of wines, craft cocktails with an eye towards French classics through the lens of New Orleans as well as local coffee and tea service. The restaurant’s namesake cocktail is the Le Cav Kir, a playful riff on the classic Kir Royale with huckleberry crème, crémant, and vermouth. The wine menu features a strong emphasis on natural wines — one of the only programs in Delaware to do so — with a robust bottle list and carefully selected options available by the glass.

“This has been the most anticipated restaurant opening of my career,” Chef Tyler Akin recounts. “We are immensely grateful to be opening a restaurant two years in the making, in a historic room that was home to the Green Room for over 100 years — especially in this climate. This is the first time in my professional career that I’ve been able to connect with my French heritage through food and doing that in my hometown of Wilmington holds personal significance.”

Credit: Le Cavalier at the Green Room

The restaurant, designed by Stokes Architecture + Design, features a 118-seat dining room with an intimate 13-seat bar, and seasonal outdoor patio seating. Not all seating will be used during the COVID-19 pandemic; seating will be limited and spaced in accordance with CDC recommendations and local regulations. Director of Design for Stokes Architecture + Design, Lance Saunders, thoughtfully updated the space to create a more lively atmosphere while celebrating the room’s elegant bones. The dining room’s new decor includes luxe velvet and leather banquettes, contemporary French artwork and an expansive, marble bar that anchors the dining room. The most exciting piece to unveil, perhaps, is the intricate, mosaic tile floor that was discovered during construction which dates back to the original Green Room (circa 1913 and made by European craftsmen, well before The Green Room was last updated in the early aughts). The fumed oak paneling and ornate plaster ceiling The Green Room was known for remain intact.

Credit: Le Cavalier at the Green Room

“The Green Room was iconic to many generations of Wilmingtonians. We spent countless hours and energy thinking about what could possibly follow one of the country’s most beautiful, grande dame, special-occasion restaurants. Our objective was to celebrate the irreplaceable history and setting of the Green Room while creating an experience more relevant to today’s diners. After hundreds of meetings with community members, we had a sense of what direction to go. The next step, of course, was to team up with one of America’s most gifted young chefs, and we were blown away that our number one choice was also a native of Wilmington,” said Dave Pollin, co-founder and president of The Buccini/Pollin Group and chairman of PM Hotel Group. “We are thrilled to introduce a restaurant that pays homage to the past while leaning into a new era of culinary excellence.”

Le Cav will be open for dinner Tuesday through Saturday from 5 to 10 p.m. Guests are invited to enjoy outdoor seating overlooking the heart of Wilmington. Limited indoor seating will be available in accordance with the CDC, state and local guidelines. Online ordering for pick-up and delivery will also be available on www.lecavalierde.com during these operating hours. In-room dining will be offered for all HOTEL DU PONT guests. Breakfast, lunch, afternoon tea and weekend brunch will begin in the weeks to follow.

The restaurant will be observing all necessary precautions to ensure the safety of its team, guests and the greater Wilmington community. All employees have restaurant-provided PPE and receive temperature checks daily. Sanitizing stations will be available for guest and employee use and features will be implemented to allow guests to control how much tableside service they prefer during their meal. All guests must wear masks except for when seated at their table and are asked to maintain social distancing throughout the dining room to ensure a safe and welcoming experience for all.

To make a reservation and learn more, please visit www.lecavalierde.com and follow on Instagram @lecavalierde.

Progress Update on Virgin Hotels NOLA

Image Credit: Virgin Hotels

Earlier this summer, Virgin Group founder Sir Richard Branson took to The Big Easy to celebrate the groundbreaking of Virgin Hotels New Orleans. The occasion signified the brand’s 7th property in addition to the existing Chicago and San Francisco locations, the soon-to-open Virgin Hotels Dallas, and under construction Virgin Hotels New York, Las Vegas, Edinburgh, and Nashville (which CRE has the pleasure of working on as well).

Local New Orleans interior design firm Logan Killen Interiors are designing the hotel to incorporate a Southern residential feel while combining colorful, tropical architectural motifs with Virgin’s signature style of fun and smart. The hotel will feel more like one’s home away from home than another city hotel. Common spaces like the lush rooftop pool deck and the Jazz Age-inspired Commons Club inspire curiosity and exploration around every turn.

As the season comes to an end, we caught up with CRE project manager David Summerfield to get a progress update on the procurement process for Virgin Hotels New Orleans.

What is the inspiration behind the design of the hotel in your opinion?

The overall design celebrates the spirit, music, art and cuisine of New Orleans all while having a personalized touch by Virgin to create that unique and welcoming experience for guests.

Were there any brand standards that were followed during this project?

Like all of the other locations, Virgin Hotels New Orleans features the brand’s charismatic and contemporary style alongside ample communal space and a signature restaurant. Similar to Nashville, the new-build hotel will feature over 200 chambers, the brand’s take on guestrooms, the Commons Club, the brand’s flagship space, a rooftop pool and lounge, gym, and dedicated meeting and event spaces.

Can you breakdown the FF&E installation process?

The model room installation is in currently in progress. All model room FF&E is being delivered directly to the project site and stored until the construction is complete and ready to install the FF&E. All FF&E has gone through an approval process to ensure each piece is made to its specification. There is a team on site to handle all deliveries and review the condition of the items once they’ve been received. When the site is complete, all FF&E will be installed, and there will be a review of all FF&E to ensure each piece meets the brands standards.

What is the biggest challenge you’re facing during this project?

The biggest challenge right now is the coordination of all the different FF&E pieces. Because the design has so many exceptional spaces, there are a great deal of unique items that need to be procured.

How are you working to overcome this challenge?

It is crucial to stay in constant communication with the entire project team to ensure everybody is on the same page and expectations are clear.

Is there anything else unique about the project that you’d like to mention?

There are many unique aspects of the project. I especially like that there are so many different spaces and areas to enjoy throughout the hotel. The roof deck is awesome in that it will allow guests to sit back and relax while overlooking the entire city of New Orleans. I’m really looking forward to the completion of this incredible hotel.

FF&E Installation Underway at Homewod Suites

Homewood Suites by Hilton offers all the comforts of home, whether guests stay days, months or more with fully-equipped kitchens in every suite and accommodations for up to eight people. As FF&E installation is underway at the brand new Homewood Suites on the Wilmington, DE Riverfront, we sat down with CRE’s Procurement Manager Brenda Layne to learn more about what it takes to make a home at Homewood.

Can you breakdown the installation process?
Items are first delivered to the warehouse and are later delivered to the job site by floor. For example, floor 3 will be delivered and installed one day, while floor 4 will be delivered at a later time to avoid confusion and ensure proper placement. When items are delivered to the job site, the delivery occurs in the following order:

1. Hangables - mirrors, headboards, TV panels, anything that is secured to the wall.

2. Freestanding items

3. Upholstered goods

4. Window treatments

5. Operational items - hangers, clocks, etc.

What was the biggest challenge you experienced during this project?

One challenge we ran into that was difficult in regards to budget was the current uncertainty of Chinese tariffs as many of our vendors have factories in China. It was unknown how tariffs would increase the overall budget. This caused us to evaluate a number of different variables when sourcing products to remain within budget constraints.

How did you manage to overcome this challenge?

We worked very hard to source products from other countries. When possible, we prefer to select products manufactured in the USA.

Do you have a favorite space or fixture from the project?

The lobby and outdoor areas are my favorite spaces from the project. It takes the inspiration behind the design and brings it full circle. Specifically, I enjoy the artwork in the public spaces of the hotel, which do a great job of supporting the overall concept.