Wilmington Magazine Jan-Feb 2023

Off to a Flying Start!
One of Wilmington’s largest breweries has expanded
its machine — and is loving every second
By KIM HENRY » Photos by G. FRANK HART
Flight:
Dreamy Eyes
Moon Nectar
Festbier
Roswell Porter
FLYING MACHINE BREWING
may be churning out fine beverages
like a well-oiled production line
but there is nothing standardized
about their innovative creations. In fact,
the dynamic duo behind the machine were
so inspired by their original brewery on
Randall Parkway that they couldn’t resist
when an ideal spot became available close
to Wrightsville Beach, leading to the
second location opening in the fall of 2021,
complete with a mouthwatering menu of
food, beers and cocktails.
Grant Steadman and David Swegart,
old friends from their college days at UNC,
left their respective lawyer and investment
banking careers, to follow their dream. A
mere few years later, COVID-19 pandemic
and all, the pioneering owners are excited
about the recent expansion. “It was a little
tough to take the leap, but we are stoked
to be doing something we are passionate
about,” shares Steadman, from the stylish
comfort of the Taproom and Kitchen.
Renovating the old sports bar to align with
their signature relaxed, yet bespoke brand
has manifested a spacious, light venue
with a seating capacity of around 120, two
separate bars and an events room. A large
front deck accommodates outdoor dining
when the weather permits, and one of the
Taprooms many perks is easy, ample, and
free parking.
Steadman is the first to credit the entire
Flying Machine team for the ever-growing
success of its new venture. His awardwinning
Executive Chef, Ryan Jankowski,
found himself in the kitchen at a young
age and has never looked back. “I consider
myself a global cuisine chef. I am French
trained with a background in many
different cuisines. I try not to let any of
them define me but to center them with
a Southern touch,” enthuses Jankowski,
whose love of coastal cuisine combined
with his own personal flare drives the
interesting Flying Machine menu.
Alongside more traditional pub food of
loaded fries and burgers, there’s a myriad
of eclectic flavors, with an emphasis on
seafood, providing something for a wide
range of contemporary culinary needs.
Accompanied by a choice of house-made
fries, BBQ chips, salad or simple greens,
you can opt for one of the distinctive
handheld burgers, including a Southerninspired
cornmeal fried oyster burger
in a brioche bun. Vegetarian, vegan or
gluten free? The Flying Machine has got
Buzz Bait: honeycomb -
washed Montana Whiskey
Co., lemon ginger, black
tea, smoked bitters
76 | WilmingtonNCmagazine.com