At Oath ’84, a Wilmington chef brings his past and passions to the table

The Vibe Check: Oath ’84
Concept: Globally inspired small plates and entrées with Caribbean influences in a sophisticated, welcoming setting
Average entrée price: $34, ranging from $24 to $48
Kids’ Menu? No, but many order the flatbreads
Alcohol? Yes
Vegetarian-Friendly? Yes
Gluten-Friendly? Yes
Live music? Occasionally 
Hours: Wed.- Sat. 5-11 p.m, Sun.-Tues. closed
Address: 902 N. Market St., Wilmington, DE 19801
Website: oath84.com

The Exchange on Market was open for only three years, from 2007 to late 2010, but the downtown Wilmington restaurant made a lasting impression on Justin Womack. Nearly 20 years ago, he attended a friend’s 21st birthday party on the balcony overlooking the dining room. 

“It was really, really nice,” he said. “I’m like, ‘Man, one day, I want to own a restaurant like this.’” 

Fast-forward two decades. Womack is the owner of Oath ’84, which reopened in July in the same Market Street space.

Womack said he’s come full circle, but Oath ’84 is nothing like The Exchange — or the four other restaurants that have occupied the ground floor of the former Delaware Trust Co. headquarters. 

Step inside Oath ’84, and you’re in Womack’s world. 

A place with personality

Womack spent two years renovating and preparing the Market Street space. During that time, he operated the original Oath ’84, which he opened in 2022 at 405 N. King St.

Womack was encouraged to open on Market Street by Rob Buccini, co-founder and president of the Buccini Pollin Group, the developer that transformed the Delaware Trust Co. building into The Residences at Rodney Square.

“Justin is a fabulous chef,” Buccini said. “Oath ’84 is a wonderful addition to not only the booming Market Street food scene, but the entire city of Wilmington. It is wonderful to see an entire community cheering Justin on and so proud of his success.”

Buccini was a fan of not just the food, but the restaurant’s name, too. Womack prioritizes honor and integrity, hence the “Oath” in the name. The chef, who was on William Penn High School’s championship basketball team, is also inspired by athletes’ commitment to excellence. He was born in 1984, a banner year for sports.

Meanwhile, Buccini played on the Wilmington Friends School football team that won the Delaware Division II state championship in 1984. 

Womack paid tribute to Buccini by displaying his words across a wall at Oath ’84: “If we are talking sports, 1984 was the best year of my life.” 

Sports references abound inside Oath ’84. A photograph of basketball legends Larry Bird and Julius Erving (Dr. J) sits on a shelf, while a basketball hoop hangs among framed artwork on a wall of the two-level dining room. 

But Oath ‘84 is a step above a sports bar, as diners will quickly realize when they taste the food. 

What’s on the menu 

Womack’s culinary influences begin with his Trinidadian heritage. His mother, stepfather and grandmother were born on the Caribbean island, where bold spices and layered flavors characterize the cuisine. 

At Oath ’84, short ribs are paired with oxtail gravy, grilled okra and black garlic mashed potatoes.

Womack’s jerk chicken rolls with a guava reduction are a signature dish. The crispy bundles with a peppery zing wowed diners at a Friends of James Beard Sunday Supper in 2023. 

At Oath ’84, branzino is butterflied and fried until crisp. Seasoned with Caribbean green seasoning, the fish is served atop spicy tzatziki, a Greek yogurt-based sauce. 

Womack is not afraid to break with tradition. His version of steak frites includes an 8-ounce New York strip, sliced to show its rosy center, sauced with dill cream and dotted with caviar. It’s served with thick-cut fries.

Even chicken noodle soup, a familiar comfort food, gets a twist at Oath ’84 — Womack makes it with jerk chicken.

Longtime customer Bria Nicole’s favorite dish on the menu is the chicken parm with tikka masala sauce. 

“(Oath ’84) is a small, Black-owned business, and I truly commend (Womack) for what he does,” she said. “The food is consistent and tastes the same every time. The customer service is great, and the establishment and aesthetics are amazing.”

Selling the experience

The restaurant’s personalized décor, carefully curated music and welcoming atmosphere reflect Womack’s personality. 

The collection includes framed memorabilia from Under the Whistle, the food truck that Womack, a Delaware Technical Community College grad, launched in 2011. 

Then there’s a photograph of Womack’s grandmother, who nurtured his interest in cooking. He remembers her making bread from scratch and curries with vibrant spices. 

Even the grand piano in the center of Oath ’84’s dining room floor has a personal connection. As a child, Womack admired homes that had pianos. 

“I was like, man, I want to put a piano in the living room because I didn’t have that growing up,” he said.

It’s not just for show, he added. Guests have played it at private parties.

“(Oath ’84) feels like the nice house that you go to,” he said.

Womack initially planned to maintain both Oath ’84 locations, using King Street building primarily for private parties. However, his King Street lease was not renewed, making the Market Street opportunity particularly fortuitous. 

The larger Market Street space also gives Womack room to open 84 Next Door, a grab-and-go café that will share the restaurant’s kitchen.

Inspired by his Trinidadian roots, the menu will feature sandwiches made with fried bake, a traditional fried bread that’s crisp on the outside and soft inside. Fillings will include fried fish, oxtail and chicken tikka Parmesan. Smash burgers, hot dogs and coffee will round out the offerings. 

Womack expects the café to operate from 8 a.m. to 2 p.m., with plans to open before the year’s end.

Just a few months after opening, Oath ’84 feels like an established restaurant, perhaps because so many customers followed him from King Street.

Womack said the appeal goes beyond the food. 

“So many people could cook at home, and you can just get food anywhere,” he said. “We sell the experience.”

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