Wilmington Magazine Jan-Feb 2023

Flying Machine:
Smashburger, onion
ring, beer cheese,
candied bacon
Magic Deviled Eggs:
Korean red pepper
paste, pickled shitake,
crispy onions
(left to right) Ryan Jankowski,
Executive Chef; Brian Pratt,
Beverage Director; Mason
Godwin, Lead Bartender; Molly
Brodbeck, General Manager
you covered with options such as a madefrom-scratch
cauliflower patty with pickled
beets and mushrooms, slavered in a tahini
and miso sauce. If one of your party is
hankering for something a little different,
the additional entree choices include duck
breast, 6oz Denver steak, and a housemade
shrimp and oyster pot pie, one of
Steadman’s personal favorites.
Celebrating the best of coastal living,
the Flying Machine team sources fresh,
sustainable local ingredients as much as
possible and make a point of appreciating
their cliental. “Our love for this area is a
big inspiration for us, from the intracoastal
waterway and beaches to the businesses
and people surrounding us. We love to give
back to our community whether as an oyster
roast, hosting dinners for organizations
like Surfers Healing or just talking to a
guest coming in for a beer and loaded fries,”
shares Jankowski.
Nurturing a welcoming sense of
community seems to be as much a priority
as delivering a delicious culinary experience
for all. In addition to the events space and
a few TVs for sports lovers, the Taproom
hosts trivia nights on Wednesday and live
music and brunch on Sundays, complete
with special menus.
But let’s get back to the roots of the
Miso Baked: Baked local
oysters, miso honey
butter, pork fat biscuit
crumbles, parmesan
machine—its innovative beverages! In
addition to around 20 different housebrewed
beers and a selection of ciders, the
Taproom is also gaining a well-deserved
reputation for delicious cocktails. NCnative
Brian Pratt is the force behind
the liquid temptations which range from
classic margaritas and daiquiris to his
very own originals. With nearly 20 years
of experience behind the bar, the Beverage
Director’s combinations include a maple fig
bitter with bone marrow, washed bourbon
or prosecco, and chai and tequila to cite a
few of his tantalizing blends.
The menus change on a seasonal basis,
with the whole crew firmly dedicated to
keeping their ocean-to-table themed dining
and innovative drinking experience fresh
and new for everyone involved. Committed
to a fair price point, even in this challenging
climate, the Flying Machine Taproom and
Kitchen has certainly risen the bar in more
ways than one. flyingmachinewb.com or
flyingmachine.beer W
January /February 2023 | 77