Find a restaurant. Get the food scoop. Meet a local foodie. Grab a recipe.
Get there however you can: boat, kayak, foot, car, golf cart, bike. At Gibby’s, the motto is “Let’s Beach,” and there are plenty of ways to do just that. Kirk catches some good grub, cold beer, and low key atmosphere at the best place to dock and dine in Carolina Beach.
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.“
Jeffrey Porter, Wrightsville Beach Brewery: “It’s awesome working in a brewery. I get to use all the beer… we specialize in cross-utilizing. You know I love beer. Everything I’ve tried here, I love. “
Brendan Curnyn, CheeseSmith Food Truck: “We did a lot of eating grilled cheese. We started to get sick of them, but after the first night out with the truck, we both wanted one. They are so good.“
John Mullins, Owner, America’s Choice Gourmet: “I love selling something that I care about myself, something that I love. Which is food. I’m a real steak lover.“
Jodie Hawthorne, Owner, Great Harvest Bread Co: “I loved baking since I was tall enough to reach the counter. I remember one day telling my mom I wanted pie for dessert, and she pulled out the recipe card and said, “Make it!”“
Chris Miller, Owner, Ghostal Carolina Pepper People: “All of our sauces, jams, and salts are from our own produce. It’s a way to preserve what we grow; we go full circle. Whatever plants we don’t sell, end up in my kitchen.“
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.
