Find a restaurant. Get the food scoop. Meet a local foodie. Grab a recipe.
Follow the recipe for Sarah’s favorite Shrimp and Grits, and substitute smoked crawfish sausage for the Andouille sausage in the original recipe. Try making our shrimp and grits with a twist; you only have to switch out one ingredient in this simple but super flavorful dish.
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Five Minutes with Lydia Clopton, Love, Lydia Bakery & Cafe: “There’s just something, a hole, that bakeries can fill, that nothing else can.“
Five Minutes with Doug and Susan Zucker, Bridgewater Wines: “Our slogan is ‘Explore the World, One Wine at a Time,’ and we really want people to come in here and discover something new, have a great experience, and learn about different wines.“
Five Minutes with Angie Blackburn, Wilmington Beef Jerky: “With six kids, we were a grab-and-go family when it came to food. Great beef jerky was always in our cupboards, and it’s the first thing our kids wanted in their sports bags.“
Five Minutes with Chef Ryan Khan, Hungry Sparrow Restaurant: “The most important thing is that I want to have fun: creating sandwiches, mixing flavors, experimenting with sweet and spicy flavors.“ .
Jade and Mike Baker, Your Pie: “During the hurricane, I got to cook for my kids at home. A lot. That was one of my silver linings. I love to cook.“
Bill and Annie Ward, Rolled and Baked: “Our biscuits have a unique personality that matches the whole aesthetic of our space. We wanted every single thing about our restaurant to be different from what you would expect.“
Sunny Singh, Nahwab Fine Indian Cuisine: “I’m a great cook. Bring me a stubborn man, I bet you his hands will be up in surrender. That’s why I do it, and why I’ve been successful.“
Greg Matheson, Tails Piano Bar: “As a mixologist, I like the challenge of constantly creating, so what I do in cocktails is always evolving.“
Up until last week, those enjoying downtown Wilmington’s nightlife and the ensuing “munchies” thereafter had only a few late night staples to choose from. Pizza, tacos or a trip to a revered waffle joint were pretty much all there was to choose from hours after most restaurants closed down for the night.
I have found the answer to all those questions that life throws at you. The big questions:
Chef and Bluestar Kitchen Bar owner Stephen Harrington once again out-does himself with culinary creativity, using the simplest of local ingredients, and taking each dish to a satisfying conclusion of hip fusion.
Pizza is awesome. You know it, I know it, the world knows it. No big secret there.
Carbs… Oh, you delicious, little, tasty creatures. Yeah, yeah, I know… some say carbs are bad and should be avoided. Personally, I think carbs have been been heartlessly discriminated against since the great insurrection of the Atkins Diet frenzy. All the people who jumped on the Atkins “train” missed out on a lot of good
At Port City Foodie, we are always on a mission to find great restaurants, accomplished chefs, and a good meal. We like to expand our search to our neighbor of the Port City, Brunswick County, and did so with a stop at Asia and Sushi.
If you are a Port City local, you have certainly been asked to recommend a food item that is quintessentially “Southern,” with a heavy emphasis on North Carolina. So what do Wilmington foodies put on their list of favorite North Carolina foods?
Having kitchen skills is not a prerequisite for being a foodie. You can dive into a bowl of pasta or negotiate your way through haute cuisine whether you can cook, or not.
Forgo that plastic straw. Skip that plastic cover on your coffee. Mindful consumption of single-use consumer plastics results in a significant positive impact on the environment, and even one person’s effort makes a difference. A walk along one of Wilmington’s beautiful beaches makes the issue glaringly apparent. Straws suck.
The search for the best shrimp and grits in Wilmington NC starts with an appreciation of the history of the dish. Think morning, hours before the sun rises. Crews of local shrimpers, headed out for a hard day at sea.
