Wilmington Magazine Jan-Feb 2025

JANUARY / FEBRUARY 2025

Romantic

Dining

Places With the

Perfect Blend of

Food and Ambiance

Local

Authors

Literary Legends

from UNCW

KELSEY

HOWARD ART

OYSTER

SEASON

COASTAL

CUSTOM HOMES

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January/February 2025

52

Bippity Boppity

Booze

The ultimate recipe for

dry January

By Fanny Slater

58

Valentine’s Day

Dining Guide

Wilmington’s most

romantically delicious

dining spots

By Carin Hall

72

Natural Beauty

Big views and organic

design elements are the

crowning jewels of this

Creekside property

By Kat Ford

64

Designed

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The third time's

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PHOTO G. FRANK HART


Living Better by Design

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Departments » January / February 2025

Buzz

15 Kelsey Howard’s

Vibrant Paintings

16 Calendar

Our five highlights for

January–February

18 Events

What to do this winter

26 Entertainment

TV & Music Reviews

15

28 Staff Picks

Getting to know some of

the literary legends from

UNCW

30 Local Chatter

You don't have to

stop enjoying those

magnificent mollusks

when the season changes

41 81 101

Well Styled Food+Drink Travel

41 Coffee and Community

Understanding

Wilmington's coffee scene

42 Latte Life

How Wilmington’s coffee

shops brew community

and creativity

45 Home

Local experts weigh

in on toxic products

and alternatives for a

healthier home

47 Design

How to create a beautiful

and functional bar cart

81 Chipotle Lime Salmon

Wellness on a plate

82 Dining Review

Sugo Italian Steakhouse

84 Libations

Two local businesses

team up to achieve a

limited-release blended

beverage and, spoiler

alert, it’s a family affair

88 In the Kitchen

Bright dishes to beat the

winter blues

94 Restaurant Guide

Select spots for eating

and drinking in

Wilmington

101 Calistoga, California

Discover the charm of

this Napa Valley gem,

from its historic hot

springs and revitalized

train depot to its

welcoming smalltown

vibe

Fundamentals

12 Reader Services

14 Editor's Letter

104 The Last Reflection

34 ArtSeen

Leaving nursing

behind, this artist

finds inspiration in

imperfection, nature, and

human connection

38 Southern Drawl

David Gessner shares his

gift for environmental

storytelling with the

Cape Fear region

47 82


Romantic Dining | Local Authors | Oyster Season WilmingtonNCmagazine.com

Romantic

Dining

Places With the

Perfect Blend of

Food and Ambiance

Local

Authors

Literary Legends

from UNCW

KELSEY

HOWARD ART

OYSTER

SEASON

COASTAL

CUSTOM HOMES

ON THE COVER »

Executive Chef Thomas Calhoun at

Sugo Italian Steakhouse

PHOTO BY G. FRANK HART



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Specializing in Landfall and Beyond the Gates

to Neighboring Areas

Director of Operations

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Managing Editor

Carin Hall

■ ■ ■

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Graphic Designers

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Shanna Thomson

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Contributing Writers

Madison Bailey, Brittany Conley,

Kat Ford, Carin Hall, Denise K. James,

Joe Jancsurak, Katie McElveen,

Anne Postic, Jen Reed, Judy Royal,

Emily Shiffer, Fanny Slater, Vera Wilson

Photographers

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from the editor


Romantic Dining | Local Authors | Oyster Season WilmingtonNCmagazine.com


Romantic

Dining

Places With the

Perfect Blend of

Food and Ambiance

Local

Authors

Literary Legends

from UNCW

KELSEY

HOWARD ART

OYSTER

SEASON

COASTAL

CUSTOM HOMES

Give the gift

that lasts

all year long...

a subscription to

EVER SINCE I WAS

A little girl, I dreamt

of the day I’d have

a romantic life. I

remember going out to

the movies on weekend evenings with

family in the charmingly upscale

yet quaint outskirts of the Bay Area

in California. I can perfectly recall

scenes of young adults laughing with

glasses of wine in their hands, sitting

at tables outside restaurants draped

with string lights that hung from

their rooftops to the big oak trees that

surrounded them. It was a vibe, and

I always noticed it when I saw it. But

we walked past it, and I’d daydream

about when I’d be old enough to go out

with friends or on dates in places with

that je ne sais quoi ambiance.

Anyone who knows me well knows

I take ambiance seriously as an adult. Recreating that feeling created with beautiful

surroundings, just the right acoustics, warm and flattering lighting, good food, good

wine, and good company is my happy place. But between work, a young child, and a

busy spouse, date nights are rarer than I’d like in this phase of life, sometimes made

up by outings with close friends (thank you!).

All the more reason why I pay such close attention to the details of restaurants and

bars I get to experience. To a fault. Bad seats (even in the fanciest of restaurants),

unfriendly staff, or a bad view can ruin my night. I’m not proud of it. But how can

anyone enjoy a $200 meal while sandwiched within one foot of other diners and rotating

kitchen doors? The intimacy, the point, is lost. Details matter, from the interior design

elements to the attitudes of the staff that create the overall comfort of being out.

While I still have many more places to explore in Wilmington, my most “romantic”

picks for this issue were chosen based on personal experience (and sometimes second

tries). From fancier restaurants to more adventurous and unique experiences, these

spots fulfill my childhood dreams of what adult free time should look like: good

conversation heightened by dreamy surroundings. Never let go of romanticizing your

evenings.

Happy dining,

Subscribe online at

WilmingtonNCmagazine.com

or by calling 843-856-2532

Carin Hall

Managing Editor

editor@wilmingtonncmagazine.com

FIND US ONLINE!

Visit us on our website

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Find us on Facebook and

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@wilmingtonmagazine


Your Local Rundown on News and Culture

PHOTO KELSEY HOWARD

Kelsey Howard’s

Vibrant

Paintings

See page 34


calendar

The Reveal:

JANUARY – FEBRUARY

Our five highlights from this issue’s calendar of events.

February 1

Coffee Crawl in Brooklyn

Arts District

Brooklyn Cafe & Market

Savor the flavors of coffee during this

afternoon celebration in the Brooklyn

Arts District. Sample creative coffeeinspired

treats, cocktails, and mocktails

across various venues. This caffeinefueled

event is a must for coffee lovers!

February 6

45th Annual NC

Jazz Festival

Hotel Ballast,

Tapestry Collection by Hilton

Enjoy one of the Southeast’s largest

traditional jazz festivals, running

February 6–8. The event features

nightly four-and-a-half-hour concerts

with rotating musician sets, each led by

different leaders. Performers from around

the globe will create an unforgettable

musical experience. Tickets range from

$65 to $240, with various pass options

available. Be sure to plan ahead, as this

event is expected to sell out.

February 8

Special Olympics

Polar Plunge & Run

Ocean Front Park & Pavilion

Embrace the chill for a great

cause at the Polar Plunge &

Run. Participate in a 5K Run-N-

Plunge, a one-mile fun walk, or a

brave dive into the Atlantic. The

event also features a costume

contest, music, games, vendors,

and food trucks. Registration

starts at 11am, with activities running throughout the day. Spectators enjoy free

admission, while participants should register online.

February 14

Wilmington Antique &

Vintage Market

BPO Elks Lodge

From February 14–16, explore one of

North Carolina’s oldest antique shows,

featuring over 25 dealers offering

fine furniture, jewelry, linens, silver,

glassware, and more. Admission is $10

and covers all three days. The event also

includes a silent auction with unique

collectibles. Check social media for the

latest details and enjoy a treasure-filled

Valentine’s weekend.

February 22

15th Annual Novant Health

Wilmington NC Marathon

Wrightsville Beach (Start)

to Riverfront Park (Finish)

Experience the thrill of marathon running

from Pier to Port! This 15th Annual event

draws participants nationwide and serves

as both a Boston Marathon and USATF

certified qualifier. The full marathon

starts Saturday morning at Johnnie

Mercers Pier in Wrightsville Beach and

finishes in historic downtown Wilmington

at Riverfront Park. Stay updated via

social media and plan to join the run or

cheer on the excitement!

W


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February 7: Sweetheart Valentine Carriage Ride

Historic Downtown Wilmington

Surprise your sweetheart with a romantic private carriage

ride through Wilmington’s historic streets. This enchanting

experience includes a red rose, chocolates, and a French evening

coach. Reservations are required, so book early to secure your

preferred time for this unforgettable Valentine’s treat.

Event Calendar

Looking to fill your social calendar? We've got the

rundown on what to do this winter season.

MUSIC + SHOWS

Cameron Arts Museum (CAM)

cameronartmuseum.org

Floating Lantern Ceremony

January 5

Jazz@CAM: Kevin Beardsely Trio

January 9

Tift Merritt in Concert

January 16

Kids at CAM

January 19

CAM after dark

January 23

Rising Stars opening

February 1

Elisabeth Chant opening night

February 6

Contemporary Dance in Four Walls

February 8

Thalian Hall

Thalianhall.org

Cabaret

January 2-12

Mike Wiley Productions’ Breach

of Peace

January 16

The Adventures of Bonnie Reed,

Queen of the Pirate Ants

January 25

Lived in Bodies: Art by

Virginia Wright-Frierson

January 26

NY Gilbert & Sullivan Players

January 31

A Few Good Men

February 7-16

Ian Sherwood

February 13

Ain’t Misbehavin’

February 20-March 2


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LEISURE WORLD

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Offering the finest selection of quality

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The Wilson Center at CFCC

Wilsoncentertickets.com

Jay Leno

January 9

Dear Evan Hansen

January 17-18

The Magic of Music

January 26

Ginuwine & Montell Jordan

February 7

Saint-Saëns Concerto No. 1

February 8

Riverdance 30

February 15-16

Aluminum Show

February 19

Chris Janson

February 20

Chris Botti

February 22

George Thorogood and The Destroyers

February 26

Alton Brown: Live

Feb 27

1017 Ashes Drive, Suite 202

Wilmington, NC

910.256.6326

rmbbuildinganddesign.com

UNCW Kenan Auditorium

uncw.edu

Beckwith Recital Series presents

Southern Harmonie

January 18

Donna the Buffalo

January 25

Chamber Music Wilmington presents

Simone Dinnerstein

January 26

Hot Tuna

January 31

Port City Ballet Theater presents

A Midwinter’s Dream

February 2

Garrison Keillor Tonight!

February 8

Romeo and Juliet

February 13

Caterina Jarboro Memorial Recital

February 14

Wilmington Symphonic Winds

February 16


Stop in and shop our

beautiful jewelry selection!

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Wilmington, NC

910-444-8881

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910-228-6637

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225 Pine Grove Dr.

Wilmington, NC

Mon-Sat from 10am-5pm

Judy Collins

February 17

National Geographic Live presents Diving

the Great Barrier Reef

February 21

Delfeayo Marsalis and the Uptown Jazz

Orchestra

February 28

EVENTS

January 1

10th Annual

Plunging into

the New Year

Oceanic

Restaurant -

Crystal Pier

Celebrate the New Year with a refreshing

plunge into the Atlantic Ocean at

Wrightsville Beach, Accesses #36 and

#37. Cheer on participants from the sandy

shore or Crystal Pier. After the plunge,

join the fun with a $10 registration for

the after-party. Start your year with

excitement and adventure!

January 1

First Day Hike

Carolina Beach State Park

Kick off the New Year with a two-mile

hike along the scenic Sugarloaf Trail.

Meet at the marina for this ranger-led

adventure to Sugarloaf Dune. Bring

water, sunscreen, and sturdy shoes for

this family-friendly trek through nature's

beauty.

January 4

Wilmington

Farmers

Market at

Tidal Creek

Tidal Creek Co-

Op Market

Enjoy a


producer-only market every Saturday

featuring fresh local produce, meats,

seafood, handmade gifts, and more.

Located midway between Historic

Downtown and Wrightsville Beach, this

vibrant market includes chef demos, live

music, and a community-driven shopping

experience.

January 18

Anniversary of

the Battle of Fort

Fisher

Fort Fisher State

Historic Site

Commemorate

the 160th Anniversary of the Second

Battle of Fort Fisher with living history

demonstrations, musket and cannon

firings, reenactments, and a tour of

restored earthworks. This family-friendly

event offers a vivid glimpse into a pivotal

Civil War moment.

January 24

Fourth Friday

Gallery Nights

Wilmington

Immerse yourself

in Wilmington’s

art scene during this monthly event.

Stroll through galleries showcasing a

variety of artistic genres, meet featured

artists, and enjoy a self-guided tour. Maps

are available at participating locations,

making it a perfect cultural outing.

January 30

East Coast Shag

Classic

Lumina on

Wrightsville Beach,

Holiday Inn Resort

Celebrate a weekend

of beach music with

live performances

by Band of Oz, Jim

Quick & Coastline

Band, and more.

Enjoy mixers, dance

lessons, and a Sunday Gospel Devotion.

Plan ahead—this event sells out quickly!

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Thanks for Voting us

Best Landscape

Designer

February 1

Johnnie Mercers

Pier Dogfish

Classic

Johnnie Mercers

Pier

Join this beloved catch-and-release fishing

tournament offering cash prizes and

family-friendly fun. Participants and

spectators alike enjoy the excitement,

capped with a post-tournament celebration

and awards ceremony.

The Outdoors Designed

Around Your Lifestyle.

Call now to set up an

appointment!

DREAM. DESIGN. BUILD. MAINTAIN.

910-200-1489 • www.lowcountrylandscaping.com

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We are a local family-owned agency - not a franchise

agency. We are dedicated to providing the highest

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“HomeWerks Home Care changed our family’s lives!

Their caregivers are the best and gave our parents the

excellent care they needed.” –Debbie & Rich, Wilmington

February 21

Diving the

Great Barrier

Reef: National

Geographic

UNCW Kenan

Auditorium

Dive into an immersive cinematic journey

exploring Australia’s Great Barrier

Reef. This 360-degree film showcases its

stunning biodiversity and the threats it

faces from climate change. Learn how

coral reefs are transforming and how

you can help. Tickets start at $25, with

discounts available. The show begins

at 7:30pm, and advance purchase is

recommended.

February 22

Tidewater

Camellia Club

Show & Sale

New Hanover

County

Arboretum

Delight in

the beauty of camellias during this

annual event showcasing hundreds of

blooms judged by experts. Enjoy guided

tours, family-friendly activities, and

camellia plants available for purchase.

This celebration is a must for flower

enthusiasts!

SCHEDULE A FREE CONSULTATION TODAY!

910.386.4555 or email paula@homewerks-homecare.com

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1213 Culbreth Drive, Wilmington, NC • homewerks-homecare.com


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Reviews: TV & Music

DENISE K. JAMES ON NEW FILMS AND MUSIC

The Cure

Songs of a Lost World

Proving the band’s timelessness, The Cure

is back with an absolutely gorgeous studio

album, aptly titled Songs of a Lost World.

Fans of this melodic, melancholy group

will find new songs to love such as “Alone”

(with lyrical phrases such as “We toast

with bitter dregs / To our emptiness”), “A

Fragile Thing” and “Nothing is Forever.” It

is eight songs of thought-provoking music,

a balm on our shallow era. Download it

immediately, or, better yet, go out and buy

the vinyl, honoring the years The Cure

first cured us.

Blitz

Apple TV • Starring Saoirse Ronan, Elliott Heffernan, Paul Weller • Five stars

One of the main differences between artistic cinema and movies made for entertainment

lies in whether an audience is directly addressed. As the film Blitz opens, a young single

mother and her son are lost in their own world of playing together and bonding—and we,

the viewers, are not there at all; nothing is done for our benefit.

Besides showing us how people behave outside of being watched, realistic films also

remind us how tough life is, and how tough it has been for decades, even centuries.

Written and directed by Steve McQueen, Blitz depicts the era of World War II when

Nazi Germans bombed the United Kingdom. It's a historical war piece, showing how

one small family – mother Rita, played by Saoirse Ronan; 9-year-old son, George, played

by Elliott Heffernan; and grandfather, Gerald, played by Paul Weller – is affected by the

horrors of war.

Some online reviewers, unsurprisingly, referred to this film as old-fashioned or

understated – but that’s what kept me engaged. Too often, I find today’s content has gotten

too shocking or flashy in an effort to keep up with competition, and the quiet perseverance

shown by film newcomer Heffernan was not only amazing, but it was also refreshing.

That said, perhaps the complexity of Blitz is in emotion more so than in action. When

George is placed on the train by Rita to escape the dangers of London, we see the layered

feelings of both mother and son as they part. We later experience all of George’s emotions

as he faces challenge after harrowing challenge, including the deceit of seemingly decent

adults and the rejection of his own peers. The truth about war and life from a child’s

perspective is done well here, and, despite George’s hardships, he is a hero, persevering

bravely for the sake of himself.

I won’t spoil the ending, except to say you will hold your breath multiple times wondering

if George will ever be safe again or reunited with those he loves most – and hoping that

he will. At its core, Blitz is a film driven by hope – as we hope for a child to find his way,

we also hope for ourselves.

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latest effort, Missionary, features new

beats with titles such as “Hard Knocks,”

“Fore Play” and “Shangri-La on a generous

list of 15 tracks. Go ahead and download

“Outta Da Blue” and “Gorgeous”—or the

whole album—and dance away your winter

blues like it’s 1992.

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staff picks

Wilmington Authors

You Should Know

Getting to know some of the literary legends from UNCW

Last year, each issue featured top picks from the owners of beloved local bookshops around

town. Now that we’ve acquainted you with a handful of unique and charming locations to

visit, we thought we’d extend our readers’ journey by introducing some of Cape Fear’s great

writers (also on p.38). Hint: these all have UNCW in common.

Cape Fear Rising by Philip Gerard

Although Gerard passed away in 2022, his

legacy is ever-present at UNCW’s Creative

Writing Department. In 2019, he received

the North Carolina Award for Literature, the

state’s highest civilian honor, and wrote over

a dozen books, including Cape Fear Rising.

Based on real events, the story portrays a

tragedy emblematic of the South at the turn

of the century. In 1898, Wilmington was

a thriving center for middle-class Black

citizens, with a majority population of Black

professionals, tradesmen, and workers. However, white civic

leaders, tied to the antebellum aristocracy, resented their success

and the Republican "Fusionist" government that supported the

Black majority. Tensions grew as white supremacist groups

formed, violence simmered, and inflammatory speeches stoked

divisions. In November, these tensions exploded into gunfire,

leading to a violent coup that overthrew the government,

left citizens dead or displaced, and permanently altered

Wilmington’s future.

American Cosmic by D.W. Pasulka

D. W. Pasulka is a professor of religious studies

at UNCW, known for her internationally

acclaimed work in religion and new religious

movements (UAPs/UFOs) like American

Cosmic. More than half of American adults

and 75% of young Americans believe in

intelligent extraterrestrial life, a belief now

rivaling faith in God. Through a six-year

ethnographic study, Pasulka interviewed

prominent scientists, professionals, and

Silicon Valley entrepreneurs who believe in

alien intelligence, challenging the stereotype that UFO believers

are on society's fringes. She argues that factors like media

representations, such as The X-Files, and scientific discoveries

of potentially habitable planets fuel this belief. These media

influences shape memory and lend credibility to the idea of

extraterrestrial life, positioning the media as a new cultural

authority. The book explores how people interpret mysterious

experiences and suggests that the search for answers about

non-human intelligence reflects a broader shift in spiritual and

cultural paradigms.

Phone Calls from the Dead

by Wendy Brenner

Wendy Brenner is an award-winning

American writer of fiction and nonfiction

and a former Associate Professor at UNCW.

The author of two books, Brenner has also

published her work in numerous prominent

magazines and anthologies, earning

national recognition. (Do yourself a favor

and read about the story behind the fall

of downtown’s serpentarium in the Oxford

American: “Love and Death in the Cape Fear Serpentarium”).

Phone Calls from the Dead explores the intriguing phenomenon

of phone calls from people in alternate realities, covering three

scenarios: calls from the deceased, calls answered by alternatereality

versions of the living, and calls psychically made

without conscious intent. The subject, often avoided by others,

highlights the potential for communication across different

planes of existence. The author calls for deeper research to better

understand and expand these channels of connection.

The Christie Affair

by Nina de Gramont

Nina is the author of a collection of short

stories and novels and teaches creative

writing at UNCW. The Christie Affair—

an international and New York Times

best seller and a Reese Witherspoon Book

Club pick—tells the story of Nan O'Dea,

the mistress of Agatha Christie's husband,

set against the backdrop of Christie’s

infamous 11-day disappearance. Through

Nan's perspective, the novel delves into her

past as a young woman in Ireland who fell in love with a boy

she could never be with. Blending themes of love, revenge, and

the inescapable pull of the past, The Christie Affair imagines a

gripping narrative of what might have transpired during those

mysterious days. W


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local chatter

Tidewater Oyster Bar

Oysters All Year Long

You don't have to stop enjoying those magnificent mollusks when the season changes

By JUDY ROYAL

NORTH CAROLINA'S WILD

oyster season comes to an end

in March, but the good news

is you don't have to take a

break from enjoying the briny bivalves

when spring starts. Despite the commonly

repeated rule that oysters should only be

consumed during months that contain an

“r,” farmed local oysters may be harvested,

served, and eaten year-round. And the

reason for avoiding wild oysters during the

warmer months is not what many believe.

“The refrigeration process allows us

to eat oysters in summer months,” says

Bonnie Mitchell, Coastal Education

Coordinator for North Carolina Coastal

Federation. “Many years ago when there

was no refrigeration, it was dangerous to

eat wild oysters in summer months. Now

it's not about safety as much as it is a taste

issue. It's about what we're used to, and

wild oysters harvested in summer months

are not going to look like our typical oyster.

You could still eat those, but they are

not the oysters that we know them to be.

That's because local wild oysters reproduce

when the water is warm, and during this

spawning stage their meat quality and

yield are poor, resulting in a liquidy, gooey,

and not-so-firm texture,” Mitchell says.

However, farmed oysters are made to be

non-reproductive, allowing enjoyment all

year long, she adds.

“Farming oysters involves putting very

tiny oysters into floating cages within

estuaries where wild oysters occur and

growing them,” Mitchell says. “In two to

three years, they are ready to be harvested.

There's not a huge difference in taste

because farmed oysters are grown in the

same place wild oysters are grown.”

In fact, some oyster enthusiasts will

argue that farmed oysters have more

texture because when the cages get

shuffled around, this shapes the shells and

the meat inside, creating a juicier, fatter

yield, she says.

“In the wild, they grow to be tall and

slender, sometimes lacking the robustness

that farmed oysters have,” Mitchell adds.

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local chatter

palates – will identify whether the oysters

on their tables are wild or farmed, she says.

“If they are clumped together and long

and narrow, like what you find at an oyster

roast, typically those can be identified

as wild,” Mitchell says. “If you're eating

individual two-shelled oysters, then those

are most likely farmed, although you can

see individuals in the wild.”

While there are a lot of negatives

associated with farm-raised fish, these

concerns are not applicable to oyster farms,

she explains.

“That's been one of the hardest things

to overcome,” Mitchell says. “With farmed

oysters here in North Carolina, it's the

most regulated seafood industry that we

have. The oyster farms are so regulated,

so you can feel really good about the

oysters you're eating. It's one of the most

sustainable seafood industries that we

have. It takes the demand off wild oysters

and helps restore habitat while helping

to clean the water. There's so much good

that's happening with farmed oysters.”

Due to moratoriums that prevent oyster

farms from operating in certain locations,

many operations have popped up in our

region over the past few years, especially

in the Stump Sound area around Sneads

Ferry and Topsail Island, and a few in

Masonboro Sound., she says.

“In the past decade, what we've seen are a

lot of commercial or recreational fishermen

switching over to oyster farming because

of issues within the farming community,”

Mitchell says. “Becoming an oyster farmer

is a more appealing way to be out on the

water and make a living. I think we're

definitely seeing more people turning to

oyster farming, especially when they're

already in that fishing industry.”

Whether farmed or wild, the NC Oyster

Trail (www.ncoystertrail.org) is the best

resource for finding ways to enjoy local

oysters from the coast of our state, which

is often referred to as “the Napa Valley

of oysters,” she says. The North Carolina

Coastal Federation and North Carolina

Sea Grant, in partnership with the North

Carolina Shellfish Growers Association,

administer the NC Oyster Trail, which

launched in 2020. Its mission is to provide

experiences that help sustain and grow

North Carolina oysters, resulting in

economic, environmental, and social

benefits to the state's seafood industry

and coastal communities. The trail map

includes events, seafood markets, and

shellfish farm tours as well as restaurants

that showcase the best of what our state's

waters have to offer.

Wilmington-area restaurants featured

on the trail map include:

● Catch, 6623 Market St., Wilmington

● Flying Machine Oyster Bar, 530

Causeway Drive, Wrightsville Beach

● Rx Chicken & Oysters, 421 Castle

St., Wilmington

● Seabird, 1 S. Front St., Wilmington

● Tidewater Oyster Bar, 8211 Market

St., Wilmington

“The NC Oyster Trail offers a taste of

the coast so you can try all different kinds

of oysters,” Mitchell says. “See what you

like and go from there. With oysters, there

are always safety concerns, but because it's

so regulated in North Carolina, you can

feel better about the risks. If people want to

enjoy oysters all year long, nothing needs

to be stopping them.” W


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art seen

Local artist Kelsey Howard

creates vibrant, colorful

paintings and, just

recently, scarves

The Vibrant World

of Kelsey Howard

Leaving nursing behind, this artist finds inspiration in

imperfection, nature, and human connection

By MADISON BAILEY

BEFORE BECOMING A

full-time artist, Kelsey Howard

channeled her nursing salary

into art supplies, transforming

daily painting into a therapeutic ritual.

Eventually, she took the leap, leaving

nursing to focus entirely on art — a

decision she described as “very freeing

and very exciting.” Now, Howard’s work

conveys a sense of healing, offering both

a therapeutic release for herself and a

connection to the viewer's own experiences.

Whether through abstract depictions or

portrait work, her art is truly authentic.

Many spend a lifetime searching for the

thing that sets their soul on fire. For this

artist, creativity has always simmered

beneath the surface of a seemingly

PHOTO CATHERINE RAUEN


traditional path. Born and raised in

Wilmington, Howard initially charted a

course in the medical field, graduating

from Elon University with a dual focus in

Art and Biology before pursuing a nursing

career. Yet beneath her scrubs, an artistic

spirit called, leading her to realize that her

truest form of healing might come from a

paintbrush rather than a stethoscope.

Despite coming from a lineage of medical

professionals, Howard's creative impulses

gradually revealed a different calling. “I

was pulled so much in the direction of art,”

she explains. “I felt like it's really where I

got to blossom and grow as a person and

as a student in college. Science was always

something I found interesting, but I never

quite got it the way I felt like I got art.”

Today, Howard's art style can be

described as expressive, vibrant, and

deeply rooted in emotion. Working

primarily with heavy body acrylic paints,

oil pastels, and watercolors, her signature

style involves bold, energetic colors.

“I love using color. I want to bring energy

to the viewer and hope they can connect

with the work in a way that excites them

or lifts them up,” she explains.

Still influenced by her background in

biology, there's a subtle scientific precision

to her compositions, with an emphasis

on natural patterns and the human

form. However, her art is also personal:

“I've always been inspired by the world

around me, nature, people, and human

connection,” she says. “I want my work to

reflect the beauty and complexity of the

human experience.” In fact, her love of the

human form traces back to her childhood

Camellias in Bloom

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art seen

Howard’s art featured on

book covers in Europe

Howard’s first art cover

in the U.S. (available at

Barnes and Noble)

fascination with anatomy, where she

would spend hours copying images from

art books. And perhaps that's why her

signature pieces, including her latest

collection of portrait paintings, portray

women with strong eyes — each gaze an

invitation to connect, to feel, and to engage.

Nature also plays a role in her creative

process, with gardens serving not just

as visual inspiration, but as sanctuaries

of creative renewal. Local spots like the

New Hanover Arboretum and the Airlie

Gardens are amongst her favorite spaces.

“Finding somewhere peaceful and quiet

is so important to creativity,” Howard

reflects. “Sometimes you have to quiet

your mind.”

Her recent works, “One Blue, One

Green,” and “The Three Magnolias”

showcase her fascination with nature

and faces. As she explains, “They’re just

so unique and interesting. I love creating

faces that are imperfect and sort of wild

looking.” The latter painting, however,

stems directly from her southern roots.

“Growing up in Wilmington, I developed

a love for this beautiful flower,” Howard

recalls. “I spent summers climbing

magnolia trees, and their scent always

feels like summer. I took over 1,000 photos

of local magnolias and began figuring

out how to insert my love of color into

the subject.”

This intentional approach to artmaking

wasn't born overnight, but from a place

of exploration and creative intuition.

Because, according to Howard, “The most

PHOTO BARBARA HOWARD


Summer Peaches

exciting moments happen when you listen

to your intuition.” She continues, “In

those early days, I was simply creating

what brought me joy. My approach was to

create without self-judgement, to explore

and trust my instincts.”

As 2025 approaches, Howard's

artistic journey continues to evolve with

remarkable milestones and moments

of reflection. Her vibrant pieces have

adorned book covers, been

celebrated through fashion in honor of

International Women’s Day, and earned

her a spotlight on prominent podcasts.

Looking ahead, Howard has carefully

crafted both creative and personal

goals. She plans to explore new artistic

directions, including a potential collection

of monochrome portraits inspired by a

recent commission that spoke to her.

Equally important is maintaining a

balanced approach to her art career,

prioritizing mental and physical wellbeing

to avoid the burnout she's faced

in the past. Next year, she’s heading

to France for her first major painting

residency abroad — a chance to immerse

herself in a new culture, paint on-site, and

draw fresh inspiration from the beauty

and history of the region.

“Art will always be a part of my life,“ she

reflects, "but I don't want it to overtake my

entire existence. My biggest goal is to be

more structured and take care of myself.” W

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UNCW Professor David Gessner with students

From Bestselling Books

to Lessons in

Environmental Writing

David Gessner shares his gift for environmental storytelling with the Cape Fear region

By VERA WILSON

MEET DAVID GESSNER.

Born in Massachusetts but

now calls Wilmington home

base, Gessner is the author

of 14 books, four of which have landed on

the New York Times Best Sellers list.

Gessner is a writer of memoir-style

nonfiction, but I hesitate to pigeonhole him

as he can also easily be described as an

investigative journalist, environmentalist,

historian, even humorist. He gravitates

to sharing stories about the outdoors, and

by immersing himself in the environs he’s

writing about, he’s able to offer readers his

up-close and personal ruminations about the

natural world and the animals and humans

that occupy it, and how their beauty and

purpose are increasingly being threatened.

Gessner didn’t always plan to write

nonfiction. After graduating from Harvard

and the University of Colorado, he, like so

many creative writing graduates before him,

set out to write the great American novel.

“I was working on these novels, and not

really getting anywhere,” Gessner says.

“But what was happening was, I was

trying to write fiction, and on the side, I

was keeping journals. And I was living in

these beautiful places, first in Cape Cod

in the off season and then in Colorado.

So more and more my writing, even my

fiction, started to be about nature.”

His journeys can be deeply personal, as

in his first book, A Wild, Rank Place: One

Year in Cape Cod, that details the time he

spent caring for his terminally ill father

in their family cottage. Under The Devil’s

Thumb journals his importunate pushback

against his own cancer.


Gessner won the Association

for Study of Literature and the

Environment’s award for best book

of creative writing, the Reed Award

for Best Book on the Southern

Environment, and hosted the

National Geographic Explorer show,

The Call of the Wild (2017).

“I guess in a way both of those cancers

shaped my writing,” Gessner says. “I

was going to say my father more, simply

because my first book was really about

nature and about Cape Cod, it was really

also about his death. … What really ended

up happening is his voice was ending, he

was dying, and mine was kind of growing.”

“My own recovery occurred in the

[Colorado] mountains,” he continues,

“and I'll always associate Boulder…

with that return to health. The books

are dark in a way, but they're also these

celebrations that come from my recovery

and getting healthy.”

Every writer has a motus operandi.

Gessner tends to write in the stillness of

the morning.

“I’m a fanatic, early morning,” he

says. “Yeah, get up at four. I'm writing

by five. And, you know, I'm done by 10 in

the morning.”

That dovetails nicely with his job as a

UNCW professor in the creative writing

department by allowing him to devote

time and energy to his students. He’s also

founder of the school’s literary journal,

Ecotone, and this fall, he was awarded

the Thomas S. Kenan III Distinguished

Professorship of Writing. Later next

year, he plans to introduce a number

of Environmental Writing workshops

and electives.

But making the move to Wilmington

wasn’t in Gessner’s life plan. In what

he refers to as his breakthrough book,

Return of the Osprey: A Season of Flight

and Wonder, he emphatically stated that

he will never leave Cape Cod.

“I've got a kind of running joke with

that, in that, you know, the book kind of


ends on this Wendell Berry-esque note

where I say, ‘I will stay on Cape Cod

forever.’ And that, indirectly, is how I got

my job at UNCW when a professor there

read the book and asked me to apply for a

job,” says Gessner.

His more recent books seem to have

taken on a greater urgency about the state

of the planet as climate change and other

man-made disasters continue to make

their indelible mark. His sometimes-grim

account of his travels to climate hotspots

isn’t so much a call to action as it is about

creating awareness.

As he explains on his website, “One of

the challenges of writing about climate

change for me is you're expected to do it as

kind of a fact-filled book report or warning

of doom.… I think what we need to do is

kind of shake out writing about climate.

You don't read a novel because at the end

there are takeaways and a things-to-do

list, or you're supposed to save the world.

You read it because it permeates your

awareness. That’s what I want to do.”

His newest work, The Book of Flaco:

The World’s Most Famous Bird, chronicles

Flaco, a Eurasian owl who was illegally

freed from his enclosure at the Central

Park Zoo. Averting capture, he was left

to his own devices in the urban wild and

became an international sensation.

The book garnered the attention of

People Magazine which published a shoutout

about the book this past summer. The

book’s release date is set for February 11,

2025, the anniversary of Flaco’s death.

For more information on Gessner

or to order one of his books, please

visit davidgessner.net. W

Gessner founded UNCW’s literary

journal, Ecotone, and will introduce

workshops in Environmental Writing

within the university’s Creative

Writing MFA program next fall.


latte life home design lighting

PHOTO OLIA GOZHA

Coffee and

Community

Understanding Wilmington's

coffee scene

See page 42


latte life

From Central Perk

to Coastal Perks

How Wilmington’s coffee shops brew community and creativity

By JEN REED

IN THE 1990S, THE ICONIC SITCOM FRIENDS GAVE AUDIENCES AN INDELIBLE

image of the coffee shop as a social hub. Central Perk wasn’t just a place to grab a latte—it was the

backdrop for camaraderie, life updates, and even romance. That depiction changed the cultural

vibe of coffee shops, transforming them from transactional pit stops into vital community spaces.

Fast forward to today, and Wilmington, NC, is witnessing a remarkable evolution in its coffee shop

culture, one that reflects a vibrant and dynamic shift in what these spaces offer.

PHOTO NATHAN DUMLAO


PHOTO NATHAN DUMLAO

The coffee scene in Wilmington has grown

beyond the traditional model of brewing

beans and serving pastries. Now, coffee

shops have become destinations—places

to gather, relax, work, and experience local

culture. Across the city, establishments

like The Ibis, Brooklyn Café, Drift, Social,

Blue Cup Roastery, and Casa Blanca

exemplify this shift. And this handful of

eclectic shops merely scratches the surface

of what can be found – and experienced –

right here in the Port City. Each offers a

unique twist, turning a simple cup of coffee

into something memorable.

Art and Ambiance

Wilmington’s coffee shops have embraced

the arts, often doubling as galleries for

local artists and hosting live music.

Social Coffee and Supply Co., for instance,

regularly features acoustic performances

and open mic nights, turning a caffeine

fix into a cultural outing. These events

aren’t just about drawing crowds; they

build community. Similarly, Blue Cup

Roastery offers rotating art exhibits,

giving emerging local artists a platform

to share their work while patrons sip on

meticulously brewed pour-overs.

The artistry isn’t limited to walls or

stages. Wilmington’s baristas are bringing

creativity to the cup, mastering the craft

of latte art. At Blue Cup Roastery for

instance, baristas often showcase intricate

designs—from hearts and rosettes to

elaborate swans and beyond. For barista

Matthew Creech, whose background in

graphic design helped him transform his

coffee canvases into works of art, it has

enabled him to claim top honors in local

and regional latte art competitions.

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latte life

The Ibis

The Wilmington Coffee Fest

The burgeoning coffee culture has even inspired a dedicated

event: the Wilmington Coffee Fest. Held annually, the festival

brings together coffee enthusiasts, local roasters, and baristas

for a celebration of all things coffee. Attendees can sample unique

brews, watch live latte art demonstrations, and participate in

workshops on everything from coffee tasting to home brewing

techniques. Creech is the reigning champion of the 2024 latte

throwdown art competition.

According to organizer Amy Heggen, Coffee Fest is an event for

the community run by the people of the community and provides

a chance to get together, share stories, and learn more about the

thing they love – coffee. But the festival represents more than the

delicious beverage served hot or iced – a decade ago, Wilmington

didn’t have the kind of variety and innovation we see now. Today,

it’s not just about coffee; it has become about community, creativity,

and experience. That sense of camaraderie has extended to the

Brooklyn Arts District on North Fourth, where, on Saturday,

February 1 from 12-5 p.m., the annual Coffee Crawl will take

to the streets. The diverse network of shops and restaurants will

be offering everything from coffee, latte, espresso martinis, and

everything in between.

Beyond Coffee: Full Bars and Nightlife

The modern coffee shop in Wilmington often moonlights as a bar.

The Ibis, for example, offers craft cocktails alongside its espresso

menu, catering to customers from morning to evening. The

shop is located in Wilmington’s Soda Pop District and couples

its libations with regular entertainment and an ever-changing

themed menu for maximum enjoyment. These hybrid spaces have

turned coffee shops into versatile venues, perfect for everything

from casual brunches to late-night meetups.

This blend of offerings has made coffee shops more of a

destination than a necessity. Customers no longer stop by simply

to grab a quick cup on their way to work; they linger, socialize,

and explore what each venue has to offer.

From Necessity to Destination

What’s driving this transformation? Part of it is Wilmington’s

growing population and the influx of younger residents seeking

unique and engaging spaces. Another factor is the broader

cultural shift toward valuing local businesses and the stories

behind them. Each coffee shop in Wilmington has a distinct

personality, often shaped by its owners’ passions and the

community it serves.

A Thriving Future

As Wilmington’s coffee culture continues to evolve, it’s clear

that these spaces are more than just places to grab a cup of joe.

They’re hubs of creativity, connection, and community. From the

artistry of latte designs to the lively events and diverse offerings,

Wilmington’s coffee shops are redefining what it means to share

a cup of coffee. The next time you walk into a local spot, don’t just

order your drink—take a moment to soak in the atmosphere and

appreciate the artistry, both in the cup and beyond. W

IBIS PHOTO MATT RAY; CASA PHOTO CARIN HALL; LUNA PHOTO LOUIS HANSEL


home

The Toxic Truth

Local experts weigh in on toxic products and

alternatives for a healthier home

By JEN REED

PHOTO PEXELS ELLIE BURGIN

THEY’RE IN OUR HOMES,

they promise to make our

lives easier - the products

we use every day—cleaners,

air fresheners, and even

cookware—may seem harmless. Yet,

beneath their polished marketing and

reassuring labels lie hidden dangers, with

long-term implications for both human

and animal health.

Recent insights from Wilmington-area

experts Amanda Wilcox, founder of The

Uncensored Nurse, Emily Donovan, cofounder

of Clean Cape Fear, and Jayna

Crittenden, founder of Squeak all-natural

cleaning products, reveal the toxic truths

about household items and provide a

roadmap for safer living.

Hidden Dangers in Your Home

Amanda Wilcox, a nurse turned advocate

for holistic living, began her journey when

she realized the impact of toxic products

on health. A pivotal moment came when

she read a study showing that using

national brand cleaners just once a week

could damage lung capacity as much as

smoking a pack of cigarettes daily.

“I knew we had to pay more attention

to what we were bringing into our home,”

Wilcox shares.

According to the study, published in

the American Journal of Respiratory and

Critical Care Medicine and investigating

women who regularly used cleaning sprays

or other products experienced a decline in

lung function comparable to smoking 20

cigarettes a day for 10 to 20 years.

Wilcox concurs, identifying phthalates,

parabens, formaldehyde, ammonia,

quaternary disinfectants, and chlorine as

some of the most concerning ingredients

in household products. These chemicals,

common in cleaners, air fresheners,

and personal care items, are linked to

respiratory problems, hormone disruption,

and skin irritation.

For Emily Donovan, her focus lies in the

environmental and health risks posed by

PFAS—“forever chemicals” found in nonstick

cookware, stain-resistant fabrics,

and even food packaging.

“PFAS do not degrade naturally and

are linked to serious health concerns,”

Donovan explains. These include cancers,


home

Azuna air fresheners are

plant-based, phthalatefree

and safe around pets,

babies, and children.

Attitude detergent is formulated

with 98% naturally derived

ingredients and free of enzymes.

Make your own cleaning

products with lemon,

vinegar, and essential oils.

weakened immune responses, and

fertility issues. Alarmingly, the Cape Fear

region in North Carolina, where Donovan

lives, has residents with blood PFAS

levels two to three times higher than the

national average due to decades of water

contamination.

First Steps

For those looking to reduce their exposure

to harmful substances, Wilcox suggests

starting with cleaning products. “It’s the

easiest thing to swap out and will make

the biggest difference in your health,” she

advises. Air care products like candles

and plug-ins should also be scrutinized, as

many contain synthetic fragrances loaded

with harmful chemicals.

Jayna Crittenden could not agree more.

“We are breathing in so many chemicals

in our homes that we can’t do anything

about – chemicals in paints, flooring,

insulation – we don’t need to add to that,”

she says. Her company was born through

her adoption of creating cleaning products

using simple ingredients of water and

essential oils, most notably lemon. She

said she found her products cleaned just as

well as commercial products but without

the hidden dangers.

Donovan emphasizes the importance of

knowing your water quality. “Research

if your tap water contains PFAS,” she

says. Installing water filters specifically

designed to remove PFAS and avoiding

fast-food packaging are practical steps

families can take to minimize exposure.

What to Look For

Safer alternatives do exist, but

navigating labels can be tricky. Wilcox

and Crittenden caution against relying

solely on “clean product” websites, which

may lack transparency. Instead, avoid

specific chemicals and supporting brands

with clear ingredient policies. Donovan,

meanwhile, highlights organizations like

Green Science Policy Institute and Toxic

Free Future, which provide consumer

guides to avoid PFAS-containing products.

Homemade products, such as vinegarbased

cleaners or baking soda scrubs,

are also an option. While they may not

last as long as commercial products, their

simplicity and lack of harmful chemicals

can offer peace of mind. However, both

Wilcox and Crittenden acknowledge the

challenge of making the switch, noting it

felt daunting at first, but the benefits to

health have been undeniable.

All three experts agree that taking

small, informed steps is key. Start by

evaluating the products you use most

frequently and replacing them with safer

options. Seek out credible resources and

connect with communities that share your

goals. “Having someone to take you on

this journey is super helpful,” Wilcox says.

“You’re going to feel alone, but you’re not.”

For those in areas like Cape Fear with

known environmental risks, advocacy

is critical. “We need laws that will end

all PFAS exposures and make polluters

pay for cleanup,” Donovan emphasizes.

Joining local activism groups can amplify

efforts to hold industries accountable.

The journey to a healthier, toxin-free

home may seem overwhelming, but every

step makes a difference. As Wilcox,

Crittenden, and Donovan have shown,

knowledge is power—and so is community.

By making informed choices and pushing

for systemic change, we can protect not

only ourselves but also the environment

and future generations.

In the end, it’s not just about the

products we use, but the legacy we leave

behind. As Donovan puts it, “If you truly

love something, you fight for it. We are

worth the fight.” W


design

At-Home Bartender

How to create a beautiful and functional bar cart

By EMILY SHIFFER

PHOTO LOUIS HANSEL

ALTHOUGH THE HOLIDAY

season and parties have come

and gone, there are still plenty

of celebrations to come in the

new year. Whether you love a traditional

nightcap or are participating in Dry

January, a stocked bar cart is a fun way

to display beverages of all types along

with unique glassware that normally gets

tucked away.

“Bar Carts have always been popular,”

says Kellie Sirna, interior designer and

founder of Studio 11 Design. “Many bar

carts are on wheels which makes it easy to

use and pull out when entertaining, and

when you are done, you can tuck it back

into the corner.”

Not only are bar carts practical yearround

for imbibing but they can also serve

as a conversation piece.

“The bar cart is where you can select

a standalone and stand-out piece,” says

Sirna. They are fun and functional and

can be a focal point in the room.”

Ready to invite your friends over and

whip up your favorite cocktail so you can

show off your new bar cart? Below are a

few things to consider when searching for

the perfect bar cart for your space.

Appealing Aesthetic

Bar carts come in a plethora of designs–

choose one that fits your interior design


design

style and complements existing pieces in

the room.

“I have found the most incredible bar

carts in my favorite vintage stores in

brass and acrylic,” says Sirna. “I have

also seen stunning bar carts in matte

black, chrome, and wood. The legs or sides

could have an interesting detail, like overscaled

metal circles that act as a place to

hold and move the cart, or even soften the

cart by adding a curtain installed to the

bottom level. “That way the guest's eye

stays on the top service where you can

mix cocktails.”

Smooth casters and wheels

Ensuring your bar cart is set with

balanced and fully functioning casters

and wheels is important to prevent spills

and make transportation around your

home easy.

“There is nothing worse than a cart

that doesn’t have a smooth ride and all

your accessories falling off the shelves. I

would avoid buying any bar cart (vintage

or new) that does not have good wheels,”

says Sirna. “Make sure that when you

are moving the cart that it’s smooth.

You do not want to knock bottles and

glasses over.”

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Consider storage

In addition to showing off your bottles on

top, your bar cart should also come with

convenient storage options to help you stay

organized and neatly display standout

glassware and even pitchers.

“I would select a cart that has handles

and 2-3 shelves,” says Sirna.

Take measurements

Make sure you also take note of its

dimensions–especially height, so that

it’s comfortable to stand near to mix

up beverages.

“I would suggest that the cart is at least

30 - 36” high,” says Sirna.

Curate a lovely display

Presentation is important for your guests

to see your spread and what you have

to offer.

PHOTO BROOKE CAGLE; PHOTO JIMMY RICHARDSON (@IAMJRICHARDSON)


PHOTO EMILY ANDREEVA; PHOTO ANTOINE CONTENSEAU

“Keep the items you use the most on the

top shelf of the bar cart,” says Sirna. “I

would recommend adding a bar tray and

styling the glasses on the tray with cut

citrus in a separate dish.”

Organize your bottles, and don’t forget

an ice bucket.

“Use crystal decanters next to the

glasses in different shapes and sizes,”

suggests Sirna. “Store the bottles on the

shelf underneath in an organized display

based on their height. Pre-make a fun

cocktail and serve it in a beautiful pitcher

on the cart and voilà - you are ready

to party!” W

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Fanny Slater’s Passion Fruit

Smash mocktail made with

fresh citrus and mint and

topped with bubbly water


PHOTO FANNY SLATER

BIPPITY BOPPITY

BOOZE

The ultimate recipe for dry January

By FANNY SLATER

LET’S GET ONE THING STRAIGHT. SOBER PEOPLE ARE NOT

drink shamers. We just have a collective mentality that cutting alcohol out of

our lives has made us happier overall. If you’re a normal drinker—meaning

you can take booze or leave it—congratulations! I’m jealous you got to taste

this year’s annual batch of Highland’s Cold Mountain Winter Ale and I didn’t.

Don’t worry, I’ll be okay. As a sober person, I couldn’t care less what’s in your

cup. I’m only focused on mine and making sure it’s always half-full.

PHOTO G. FRANK HART

Alcohol free options

from Mocksie Craft

Mocktails (available

for events)


You likely flipped to this page for one of a few reasons. Maybe

Dry January appeals to you because seasonal sobriety is super

approachable. Maybe you’re sober-curious and desire to dip your

toe into the occasional stretch of being AF (alcohol-free). Maybe

you’re already on a recovery journey.

Whatever the reason, I’m happy you’re here.

It can be easy to stop drinking for a few days after a rough

night, but how do you sustain that for a week or even a month?

I’ve got good news. There was a 50% increase in Dry January

participants from 2023 to 2024, so things are trending in the

right direction. If a month-long goal of ditching drinking is

uncharted waters, don’t worry. That’s where I come in.

I’m breaking it down in the way I know best: in the form of

a recipe. Think of the formula below as a delicious, insightful

compass that points you towards a successful alcohol-free month.

Don’t take it too literally—as onions and garlic are not actually

the first step towards sobriety, but rather a metaphor for building

a strong foundation. I’ll do my best to steer clear of sappy, dadesque

idioms such “a dash of determination” or “a sprinkle of

serenity”—but we are talking about living your best life here so

cut me some slack. Most importantly, this is a choose-your-own

adventure scenario. Take what you learn and carry it into 2025

in whatever form that fits your lifestyle. It’s your tale, I’m just the

kitchen wizard-slash-sober-fairy-godmother helping you wave

goodbye to the bippity-boppity-booze.

PHOTO HELENA LOPES


TOP PHOTO CATHERINE STRICKLAND; BOTTOM RIGHT PHOTO RACHEL CORBITT

PHOTO G. FRANK HART

BASE: SETTING CLEAR INTENTIONS

There’s a reason that most recipes begin with onions and garlic

and most sobriety stories start with moderation attempts.

Onions and garlic are the pillars in classic savory dishes because

they build the base (or first layer of flavor). If cutting out alcohol

has crossed your mind, you’ve likely thrown moderation and a

concrete goal into your pot.

Instead of aimlessly declaring “I need to drink less,” now is the

time to lay out the structure and set an attainable goal. Being

grounded in purpose at the kickoff of my journey was essential. I

concluded that drinking would always push me out of the driver’s

seat of my life and I wanted to indefinitely regain control of my

decisions. In my sobriety recipe, the onions and garlic were the

phone call to my parents asking for support. I set the intention

that I wanted help, and then made choices to support that goal.

AROMATICS: LEANING INTO SUPPORT

These are specialty ingredients that add depth of flavor to the

base. Like fresh ginger and lemongrass or oregano and orange

zest, aromatics release their fragrance and flavor to help form

the foundation of the dish.

Everyone’s aromatics look different (i.e.: the level of support

you may need will vary). If completing Dry January is the goal,

find an accountability buddy who will participate with you. If

removing alcohol from your life on a larger scale feels detrimental

to your mental and physical health, call out for professionals and

those who have always had your back. My parents and sister are

the reliable rosemary in my recipe that keep me grounded and

give me sage advice.

MAIN INGREDIENT: SELF-LOVE

Whether it’s the chicken in the chicken Piccata or the eggplant

in the baba ganoush, every recipe has a star. These central

components often define the overall profile of the dish. Its

significance is central to the way everything else comes together.

Before shifting towards sobriety, the main ingredients of my

life were self-loathing and regret (plus beer and more beer). I

didn’t care enough about myself to make healthier choices, so my

character was often overshadowed by shame. If you’ve already

got a solid relationship with yourself, you’re on the right track

Additional mocktail

offerings from Mocksie

Bethany

Carpenter’s

Pomona Shrub

Company offers

herb and vinegarbased

elixirs,

perfect for

mocktails


Attitudes Toward

Drinking are Changing

A 2024 Gallup study, Alcohol

Consumption Increasingly Viewed

as Unhealthy in U.S., highlights

a generational shift in attitudes

toward alcohol:

› 45% of Americans believe

drinking one or two drinks daily

is unhealthy, a record high since

Gallup started tracking this in

2001.

› The CDC states there are no

health benefits to moderate

drinking, noting it may increase

risks for cancer and heart

disease.

› The CDC defines moderate

drinking as up to two drinks per

day for men and one for women.

› Young adults are more likely

to recommend reducing or

stopping alcohol consumption

for health benefits.

› Young adult drinking rates have

dropped significantly—from

72% in 2001-2003 to 59% today.

› Drinking rates among adults

aged 55+ (58%) are now

comparable to those of young

adults, while middle-aged

adults (69%) report the highest

consumption.

to make healthy choices that foster your sobriety goal. I had to

rekindle self-love in order to regain self-trust. This would be a

good place for an analogy about capers, but I’ll spare you.

SAUCE: AF DRINKS

Not all recipes require sauce, and not all recovery journeys

embrace non-alcoholic drinks. When a recipe contains a liquid

(broth, stock, soy, cream), it’s typically to bind everything

together and provide moisture or richness.

For those not triggered by boozy dupes (NA beers, zero proof

spirits, alcohol-removed wines, etc.), the AF drink category is

as luxurious as a velvety red coconut curry sauce. Nonalcoholic

options nowadays are dynamic and impressive, and for me—

provide the perfect solution for FOMO of any kind. If you’re

an occasion-based drinker and worried you’ll miss margaritas

on Mexican night, turn to your trusty Google device for a list

of alternatives that offer the burn of tequila without the postapocalypse

of Taco Tuesday.

SIMMER TIME: LET IT SETTLE

Whether your marinara is bubbling on the stove or your casserole

is in the oven, there’s often a part of the cooking process that

allows flavors to meld and ingredients to heat through.

In sobriety, simmer time is about reflection and balance. The

joy, the discomfort, the re-entry into a world where the focus is

a bit sharper and a lot louder. Flowers are brighter, but dancing

feels awkward without the encouragement of a few bourbons. Hey,

no one said this was easy, but you can always prepare yourself for

social situations. Ask for mocktail menus, BYO-sparkling water,

make plans for early the next morning, and unapologetically

perform Irish goodbyes.

Now is also the time to rev up your childlike delight in simple

PHOTO BROOKE LARK


pleasures and self-care. Life is short. Make time to play. Here is

a list of activities you likely once loved, but either paired with

drinking or stopped doing because they didn’t involve drinking:

• Biking

• Bowling

• Roller skating or ice skating

• Going to a movie and buying the big tub of popcorn

• Visiting a zoo

• Going to a museum

• Picnicking at a park

• Drinking coffee outside

• Reading a book in a bubble bath

• DIY crafting

• Walking on the beach at sunrise

• Dancing at a concert and remembering the music

• Cooking with friends

• Exploring a farmer’s market

While mocktails are not

suitable for everyone’s sober

journey, some can be a

healthier alternative without

sacrificing the taste

FINISHING TOUCHES: PASS IT ON

I believe wholeheartedly that a garnish completes the meal. My

food-obsessed family taught me that a beautiful plate usually

“needs a little green.” Thanks, mom. A dusting of basil and

parmesan on pasta brings everything full circle just as sharing

your journey can help someone else. No one will ever force you to

add a pinch of parsley, but if it feels right—just go with it.

Almost four years ago, I made the conscious choice to share

my sobriety out loud. I knew it would hold me accountable and

possibly give voice to another person not yet ready to speak.

Maybe my words will give you the confidence to master the month

of Dry January. Maybe your choice to opt of out happy hour will

inspire your best friend. Maybe we’re all just hungry now.

Whatever the reason, I’m still happy you’re here.

PHOTO FANNY SLATER

Fanny Slater is a nationally

published cookbook author,

sobriety mentor, and the winner

of Rachael Ray’s Great American

Cookbook Competition. Her

cookbook, Orange, Lavender &

Figs: Deliciously Different Recipes

from a Passionate Eater was

published by Simon & Schuster

in 2016. Fanny co-hosted the Food

Network series, Kitchen Sink and

was a regular on Cooking Channel’s longtime popular series, Best

Thing I Ever Ate.

Today, Fanny is 4 years sober and working on her second

book–a sobriety memoir structured like a cookbook. Using

recipe-inspired storytelling and fusing vulnerability with wit, it

chronicles her transformation from a self-destructive addict to

a passionate advocate for recovery and self-love. She works as

a food and beverage writer specializing in recipe development,

food photography, and content creation for social media. Fanny

uses her Instagram platform @fannyslater to share her story and

encourage others to speak up about their struggles. W


Valentine’s Day

Dining Guide

Wilmington’s most romantically delicious dining spots

By CARIN HALL

IF YOU’RE LOOKING FOR THE PERFECT PLACE TO ENJOY A NIGHT OUT

with friends or a special someone, Wilmington’s dining scene is as diverse as it is unique.

From upscale, dimly lit backdrops with live music to restaurants with fascinating histories,

balcony views, burlesque shows, and award-winning chefs, the Port City does not disappoint.

This list is not exhaustive but is editor-experienced and approved as a great guide for date

nights or girls’ nights, offering excellent food, ambiance, and cocktails.

For an Extra Classy Evening

Olivero

❤ Circa 1922

Wilmington has seen many trendy restaurants

come and go, but longtime favorites like Circa 1922

have remained steadfast. Nestled in a refurbished

historic bank in downtown Wilmington, Circa 1922

is celebrated for its exceptional wine list, globallyinspired

small plates, and an unbeatable happy

hour. A favorite among locals of all ages, it’s a top

pick for Valentine’s Day, when its rotating prix fixe

four-course menu features indulgent dishes like

filet mignon, confit duck, and decadent desserts

crafted with care. For a lighter dining experience,

the regular menu offers shareable tapas, such as

steamed mussels in saffron cream. Depending

on the night, live piano music takes the experience to the

next level.

❤ Olivero

Olivero, located at Third and Castle Street, has quickly become a

favorite in Wilmington, thanks to its fresh ingredients, creative

menu, and thoughtfully paired cocktails. But what truly sets it

apart is the ambiance, designed by Jamie Meares, founder of

Furbish Studio. Meares, known for her bold and unique design

Circa 1922

OLIVERO PHOTO ANNA ROUTH; CIRCA 1922 PHOTO CARIN HALL


Tarantelli’s

Quanto Basta Italian

Eatery & Wine Bar

Indochine

style, collaborated with Olivero’s owner, Sunny Gerhart—a

James Beard nominee and owner of St. Roch Fine Oysters + Bar

in Raleigh. Together, they created a space that reflects Gerhart’s

Italian and Spanish heritage while showcasing his edgy and

vibrant personality.

Key design features include a striking Moroccan mosaic tile

installation, a gallery wall of family photos, and carefully chosen

lighting and decor. These elements complement Gerhart's bold,

unexpected, and flavorful dishes, making Olivero a standout

dining experience where exceptional design and food come

together seamlessly.

❤ Tarantelli’s

When Tarantelli’s opened its doors on Second Street, it wasn’t

just another restaurant—it was the realization of a family legacy

rooted in love, tradition, and incredible food. Inspired by their

grandparents, Anthony “Tony” Salvatore Tarantelli (“Papa”)

and Mabel Tarantelli, the family behind Tarantelli’s sought to

create a place where diners could experience the warmth and

connection that comes with sharing a home-cooked meal. Tony’s

passion for Italian cuisine was born in Abruzzo, Italy, where

his father introduced him to the rich flavors and traditions of

authentic Italian cooking. Many of the recipes at Tarantelli’s are

lovingly passed down from Tony and Mabel, brought to life using

the finest ingredients from Italy and paired with celebrated

Italian wines.

❤ Quanto Basta Italian Eatery & Wine Bar

Quanto Basta brings the charm of high-end Italian cuisine to N.

2nd Street. Inspired by their family’s Italian heritage, owners

Lynette Matthews-Murphy and her son, Vance Matthews,

transformed a historic building into a vibrant space featuring a

formal dining room, a courtyard, and a grotto. The menu, crafted

by Chef Joe Heskin and partner Chef Timothy Grandinetti,

highlights authentic recipes like Spaghetti al Formaggio

Parmigiana and locally inspired creations such as seared scallops

over chickpeas. Signature dishes like beef short ribs barbaresco

and the Fettucine John Angelo keep diners returning. With a

welcoming team, stunning design, and exceptional food, Quanto

Basta is already a beloved downtown destination.


For the Adventurous

Sorrow Drowner

❤ Indochine

Indochine is a beloved Asian restaurant in Wilmington, known

for its vibrant atmosphere and mouthwatering cuisine. Whether

you're seated in their lush outdoor garden or inside the ornate

dining room, you're in for an unforgettable experience. The rich,

coconut-based curries and signature dishes like Vietnamese

Wraps with pickled veggies are perfect for sharing. Indochine’s

ambiance goes beyond just dining—it transports you to Southeast

Asia, with tropical plants, rickshaws, thatched roof huts, and

a koi pond creating an exotic backdrop. The extensive menu

features Thai and Vietnamese favorites such as banh mi, pho,

curries, and chicken satay. Whether you're celebrating a special

occasion or enjoying a casual meal, Indochine offers a unique

blend of flavorful dishes and a charming, immersive atmosphere

that makes every visit memorable.

❤ The Sorrow Drowner

This immersive tiki-noir bar in Wilmington is a locals’ best

kept secret. Tucked away at the corner of 10th and Dock Street,

its unique charm offers a captivating escape from the typical

downtown bar scene. Inspired by adventurous spots like the

Sorrow Drowner

Indochine

PHOTOS G. FRANK HART & DACIA ZIMMER; INDOCHINE PHOTO CARIN HALL


Covey

Little Dipper Fondue

Covey

Adventurers Club, its two-level design

immerses patrons in a quirky story about a

fictional explorers’ club. The menu impresses

with high-quality food and meticulously

crafted drinks, while vaudeville-style

performances, burlesque shows, and movie

nights add to the fun. The Sorrow Drowner

is a vibrant, evolving space, perfect for both

intimate dates and lively group outings, and

remains a standout in Wilmington's nightlife.

To Cozy Up

❤ Covey

Covey, a cozy neighborhood gem in midtown Wilmington,

combines rustic charm with a menu of comfort food crafted from

local ingredients. Open since mid-2023, it quickly became a

favorite spot for regulars, offering a relaxed atmosphere where

guests can enjoy creative takes on Southern classics. The menu,

which changes seasonally, includes standout dishes like chicken

and dumplings, sweet potato gnocchi, and shrimp and grits.

Covey also boasts a full bar and an impressive wine list, with

monthly wine events and food pairings. The restaurant’s inviting

design features natural wood tones and intimate nooks, reflecting

the owner’s vision of a lodge-like, wooded escape. With a focus on

excellent service and community, Covey is a place where comfort

and creativity meet.

❤ Little Dipper Fondue

Little Dipper Fondue, a beloved downtown Wilmington

institution, has been serving up delicious cheese and chocolate

fondue since 2005. Located in a historic building at 138 S. Front

St., the restaurant quickly became a favorite for its inviting

atmosphere, outdoor dining, and interactive dining experience.

After 17 years of ownership by Pete and Kristen Gruodis, the


Tortelloni Mignon

at Florian

Seabird

restaurant is now in the hands of Rachel and Jason McGhinnis,

a couple with a passion for hospitality and digital marketing.

While continuing the restaurant's cherished concept, the

McGhinnises aim to elevate the dining experience, making

Little Dipper a premier destination for celebrations and special

occasions in Wilmington.

❤ Dram Yard

Located in a historic building in Wilmington, Dram Yard blends

rich local history with globally inspired cuisine. The building was

once visited by Topsy the elephant in 1922 during her infamous

escape, adding an intriguing element to the restaurant's charm.

The culinary experience is led by Executive Chef Kat Myhand,

Oysters at Dram Yard

who draws on global influences while sourcing ingredients

locally. The menu is divided into snacks, mains, and desserts,

offering a “shared experience” for diners.

To Taste Award-Winning Plates

❤ Floriana

OpenTable Diner’s Choice award winner (2024) Floriana, has

been a beloved Washington D.C. staple since 1979, expanding

to Wilmington, offering authentic Italian cuisine with a focus on

FLORIAN PHOTO LOGAN TUDOR (@BILLYLOGANCREATIVE); DRAM YARD PHOTO CARIN HALL


Espresso martinis at

Concorde Espresso Bar

Seabird

fresh, locally sourced ingredients. Located in

the historic Marsello space, Floriana provides

stunning riverfront views and a cozy, intimate

atmosphere. The menu features both Northern

and Southern Italian classics, including their

famous homemade lasagna, tortelloni mignon

(stuffed with filet mignon), and seasonal dishes

like diver sea scallop and shrimp risotto. The

chefs embrace Wilmington's vibrant food scene,

offering a menu that changes with the seasons.

(Balcony seats are available on a first come first

serve basis within a reservation).

❤ Seabird

Seabird, located in Wilmington, North Carolina,

offers an unforgettable dining experience

centered around sustainability and the region's

rich coastal food culture. Led by award-winning

chef Dean Neff and his wife Lydia Clopton, the

restaurant specializes in seasonally driven,

locally sourced dishes that highlight fresh

seafood, foraged ingredients, and produce from

nearby farmers. Seabird’s menu features inventive

creations like the Catfish & Oyster Pie, a local

favorite made with NC catfish and oysters. The

ambiance is warm and inviting, with a modern,

coastal aesthetic that reflects Wilmington’s vibrant

maritime community. With a focus on exceptional

service and community, Seabird delivers both a

culinary and atmospheric experience that has

earned it widespread acclaim, including multiple

James Beard nominations.

For a Night Cap

❤ Concorde Espresso Bar

CONCORDE PHOTO CARIN HALL

Concorde Espresso Bar, located inside the Front

Street Inn, is the perfect cozy date night spot with

its unique mix of craft coffee and espresso-inspired

cocktails. The aviation-themed bar, with walls of

memorabilia and an inviting outdoor space with fire

pits, creates a warm, nostalgic atmosphere ideal

for unwinding. Whether you're sipping on a classic

Espresso Martini or indulging in their fall-inspired

S’mores Martini, each drink is a carefully crafted

experience. For a truly cozy experience, try their

savory s’mores by the fire. With options for both

cocktail lovers and non-drinkers, it’s a charming

spot to enjoy quality drinks, great company, and

the crisp night air.


Alex and Terry Piscitelli

worked with Liberty

Homes to create their

dream home.


Designed

With Amore

The third time's the charm

for the Piscitellis

By BRITTANY CONLEY

Photos by G. FRANK HART

ALEX AND TERRY

Piscitelli met and fell in love

in the 1980s. They had big

dreams and the ambition

to make those dreams their

shared reality. Their sights were set on

New York, they bought a house on Long

Island and, for 33 years, they made that

house a home. It's where they raised their

son, celebrated all the milestones in life,

and forged their careers. But as they got

older and their son moved off to California

to pursue his own dreams, the Piscitellis

saw their goals shifting, naturally.

Suddenly, the blustery New York winters

felt colder. They ached for sunshine

instead of snow. They wanted to figure out

how to retire earlier and enjoy it longer.

And, while New York will always hold a

special place in their hearts, they knew it

was time to look elsewhere.

"When [our son] graduated college, we

realized we didn't need to be in New York

any longer," says Terry. "Living in New

York was hard. We worked a lot and we

really didn't need to. I have a sister in

Wilmington, so we were familiar with the

area and loved it so we started looking."

One thing the Piscitellis were certain

of was they wanted to live in a planned

community. Something that would offer

them the chance to learn new things,

like golf and pickleball. "We really liked

Leland and Brunswick Forest," she says.

They found a builder model home in

Shelmore that they liked, and in 2016 they

finally made it home. They were happy

there, eventually mastering pickleball

and making great strides in their golf

game. There were opportunities for Terry

to use her expertise in finance to work


Working with an atypical

lot, the Piscitellis needed

to build their garage on

the back of the house

and work with certain

challenges that came with

its positioning.

with the homeowners association and

make a difference in her own, brand-new,

community. They weren't officially retired

yet, but it was more clearly on the horizon

than ever before. Life was looking up in

Shelmore. There was only one area that

needed some improvement.

The longer they lived in their new

house, despite its obvious charms and the

attention to detail the builders had taken,

it was custom…but not Piscitelli custom.

"We enjoyed the house and the life we

were building, but over time we realized

there were some things we would have

done differently," says Terry. And after all

the hard work they'd put into their careers

and time spent in their Long Island home,

they knew that to fulfill all they had

worked toward, they needed something

truly built with them in mind. It was time

to shop for land and a builder who could

make their custom dreams come true.

It didn't take long to find the right

spot. "We found this lot in the Cape Fear

neighborhood. We looked at it and said,

'gee we could really build our dream home

right there," says Terry. "We bought it in

2020." With stunning lake views, it may

have been easy to imagine their dream

home there, but the lot they fell in love

with proved to have its challenges.

"There were some challenges because

the lot we are on is not typical for

the neighborhood because it is on an

alleyway," says Alex. "For instance, we

needed to have the garage on the back of

the house." With plenty of ideas and the

parameters they had to work with in mind,

the Piscitellis started interviewing local

builders. Among those they interviewed,

Liberty Homes stood out as a premier

custom home builder with a reputation for

excellence in the Wilmington area. Known

for their meticulous craftsmanship and

client-focused approach, Liberty Homes

gave the Piscitellis confidence they had

found the right partner.

Just like the Piscitellis were making

some big changes, so had Liberty Homes

not long before taking on this project.

The founder, Roger James, was getting

ready to retire, looking to pass the torch

to his son Bryan. And in 2023, he did just

that. Under Bryan, Liberty Homes has a


While the plans for

the perfect build took

about six months,

construction took just

over one year (even

during the pandemic).


With a deep love for

cooking and wine, the

kitchen, island and wine

storage were all incredibly

important to the Piscitellis.

sense of freshness but is still committed

to maintaining the integrity and demand

for quality that his father built into the

company from day one–the principles that

drew the Piscitellis to the company in the

first place.

Like the Piscitellis, Bryan James was

born and raised on Long Island. His

grandparents first left Long Island 40

years ago, followed a decade or so later by

his parents who expressed a desire to leave

behind the snow and slush and the everincreasing

population, choosing to make

the move to Wilmington. After his parents

left Long Island, Bryan stayed behind a

couple of years as he was fresh out of high

school and the appeal of independence was

just too much to pass up–until he visited

his parents a handful of times in their

new Wilmington home and he decided

it was time to make the move as well. "I

really just loved it and made the leap–one

of the best things I ever did," says James.

With a long and rewarding career as

a mechanic, James found another lifechanging

opportunity in 2015: working

with his father at Liberty Homes. He

soaked up all the knowledge and studied

his father's talents, from his eye for detail,

creativity, leadership, and values. "One

thing Dad always says that sticks out to

me is, basically, if I see a former client in

the grocery store, do I want to feel like

I need to hide or can I walk up and say

hello? It's about building relationships

and trust with people," says James. He

wants everyone at Liberty Homes to be


Natural lighting complements

the bright and light colors used

throughout the home.


Special attention

to the details is on

full display through

elegant elements in

the bedrooms and

bathrooms.

able to stop and say hello, knowing they

have given their clients their best, as they

would for family. "We treat everybody like

family," he adds.

The Piscitellis were happy to team up

with the Liberty Homes family. "We met

with all the builders, but Liberty was the

one builder who made what we wanted to

do possible. They were ready to take the

challenge. We worked very hard with them

and did multiple revisions on floor plans

and elevations and they were incredibly

accommodating," says Alex. Liberty

Homes' team collaborated tirelessly with

the Piscitellis, navigating the unique

challenges of their lot while ensuring

every detail of the design met their vision.

Multiple revisions to the floor plans and

elevations showcased the team's flexibility

and commitment to delivering a home that

truly reflected their clients' desires. It

took roughly six months for the plans to be

finalized. Of course, during the pandemic,

everything moved a little more slowly

than anyone would like, but construction

only took just over a year to complete.

Considering the high standards Liberty

Homes has for their builds, that timeline

is astonishing, especially considering

the logistical nightmares everyone faced

during the pandemic.

"One thing we do differently is stick

frame our roofs," says James. "Basically,

that means we have the lumber delivered

to the site and we cut and assemble

that ourselves rather than trucking in

a load of roof trusses built off-site." This

enables Liberty Homes to provide their

homeowners with an expansive attic for

storage since the area isn't conducive

to basements. The real key for Liberty

Homes, however, is the team. Mr. James

gives a lot of the credit for the success of

the Piscitelli home to Cecee Poe, their

custom home design specialist who, he

says, worked countless hours, sometimes

well into the night, perfecting every

detail. Truly everyone at Liberty Homes

mirrors Cecee's keen eye and unwavering

commitment to customer satisfaction.

It may come as no surprise given his

background as a mechanic, but one of

James' favorite features of the Piscitelli

home is the three-car garage. "[Mr.

Piscitelli] is a car guy, so it was extremely

important to get the garage right," says

James. And, as garages go, this one

certainly is a work of art with three

arched doors that exude craftsmanship.

Just off of the garage, the Piscitellis

have a gorgeous space for entertaining

and enjoying the sunny skies they longed

for while in New York, and is another of

James' favorite features. "The [lanai] is

incredible. Gorgeous beams and trim,

glass enclosure. It's fantastic," says James.

The Piscitellis are in emphatic

agreement. "The lanai is where we spend

the most time, I think. It's enclosed, where

we watch TV and eat our meals, and

where I have my coffee. It's such a pretty


Ultimately, the Piscitellis have a

gorgeous space for entertaining

and enjoying the sunny skies

they’ve longed for.

space," says Terry. "It's just such a

comfortable room. I have access to

the swimming pool, the bar, and the

fireplace. It's just a perfect space."

Alex, however, says for him the

kitchen is the space he is most drawn

to. Having been born and mostly

raised in Italy, he has a deep love

of food and 'amore per il vino.' So, it

was paramount to design a kitchen

that would allow him to prepare

food the way he was taught and

also elegantly house his collection of

fine wines. "I love to cook. Even just

being by the stove. I love sitting at

the island and looking at the stove

and arches and bar. It's where I have

my coffee and catch up on the news.

By glancing at the wine, the stoves,

and the alcove, it just makes me feel

very calm and alive," says Alex.

Wine is important to both of

them. The pair have traveled the

world, tasting and enjoying all

kinds of vineyards, large and small.

While they are primarily red wine

drinkers, they have two large

wine coolers in their kitchen, one

dedicated to reds and the other to

white. It's something very special to

them and now they can house their

collection in style and in a space

meaningful to them–a space truly

built for them.

The Piscitellis are quick to

admit their first home in the area

was beautiful, but it just didn't

have the touches they had always

longed for. Liberty Homes was

able to make their dreams come

true with a home that was built,

truly, on a foundation of 'amore.' It

incorporates the love the Piscitellis

have for each other, the things and

activities they love, and a place

they love. If you have been longing

for your dream home, now is the

time to contact Bryan and his team

at Liberty Homes and have them

bring your vision to life. They've

forged a legacy of unmatched

quality, innovation and client

satisfaction and are eager to help

you design your new home. Visit

libertyhomesandbuilding.com or

call to get started on your journey. W


Natural

Beauty

Big views and organic

design elements are the

crowning jewels of this

Creekside property

By KAT FORD

Photos by G. FRANK HART

CAROLINA WRENS SLEEP

in the nook above Jack and

Wendy Prins' front door at

their Creekside at Porters

Neck home. Through the

great room's 8-foot French doors, the

Prinses enjoy watching the marsh's

migratory birds. One Christmas, they

woke up to a hundred egrets. “They are

wonderful to watch through the seasons,”

Wendy admires. A friend once said the

Prins home felt like a tree fort because of

the great room's incredible wooded marsh

view. When Jack and Wendy purchased

the lot in 2017, finding a design with

outdoor spaces to enjoy its beauty was the

top priority.

Wendy Prins lived in Wilmington in her

late 20s after graduating from physical

therapy school. Though her career led her

away, when she married Jack, she brought

him back to coastal North Carolina

to visit. They purchased the land at

Creekside while still living in northern

Virginia and found a home design in a

magazine that they felt would capture the

lot's natural allure. “It's the design we

found, but thankfully not the one we ended

up with,” says Wendy. Soon, neighbors

introduced the couple to Mack Braxton

of RMB Building & Design. A Certified

Professional Building Designer through

the American Institute of Building and


The Prins enjoy their

incredible wooded marsh

view poolside beneath a

canopy of trees.


The one-story Porters Neck

Creekside home came together

thanks to RMB Building &

Design, a one-stop design/

build service.

Design, Mack is no stranger to embracing

the beauty of Creekside; he lives just

down the street. Over the next two years,

Jack and Wendy worked with Mack,

“ultimately, we redesigned a previous

RMB build to achieve the Low Country

Craftsmen design they were looking for,”

says Mack.

The Prinses decided to proceed with

construction in 2019, but the COVID-19

pandemic presented unforeseen hurdles.

“The price of everything soared,” Wendy

remembers. “But Mack was great at

reworking the design, ensuring our

dreams and the cost were attainable.”

The Prinses had a list of musts. “Jack

is in construction and likes wood and

an organic feel; a covered and screenedin

porch with cedar posts to enjoy the

outdoors was important to him. He also

wanted a big island to gather around in

the kitchen,” recalls Wendy. “It's only us,

so we wanted a high-quality home, but not

a big one. We like the feeling of everything

being connected; I wanted a claw foot

bathtub and a little bit of shiplap.”

“When you walk in the foyer, you

want to look through and see the creek;

we accomplished that with clerestory

windows, cathedral ceilings, 8-foot

windows and French doors,” says Mack.

The great room extends effortless

connectivity with a large kitchen island

looking over the dining area into the living

space centered around a shiplap fireplace.

Mack notes, “It's not a big kitchen, more

of a galley kitchen, but it is an excellent

use of space with a glazed herringbone tile

backsplash and a recessed niche.” While

propeller ceiling fans feature throughout

the house, the 10-foot propeller fan over

the living area became one of Jack's

favorite design elements. For Wendy, the

woven metal light fixtures over the thickedge

countertop became an unexpected

highlight. “It was a whirlwind picking

everything, and when they came in,

I thought, 'What have I done?' I was

expecting them to be 1/3 that size! But

it works because the island is so big, and

they cast pretty shadows in the evening.

Guests say they look like a bird's nest or

a beehive.” Glass French doors connect

the great room to a study with two-story

ceilings and built-in bookcases framing

windows showcasing the tranquil outdoor

landscape. Two desks allow ample work-


The great room includes

8-foot French doors and

a 10-foot propeller fan.

The kitchen was designed

with glazed herringbone

tile backsplash and a

recessed niche.

at-home space for the couple, while

natural lighting from clerestory windows

produces a bright and peaceful reading

environment.

The one-story home provides maximum

privacy, with the primary bedroom on one

end and the two secondary bedrooms with

a Jack and Jill bathroom on the other.

A bonus room and bath are positioned

over the garage. Windows of the primary

bedroom present marsh views, which may

be enjoyed in the evening with outdoor

lighting from the pool, angled slightly to

be positioned within the lot's conservation

setback. “The pool is an important

feature of the house and is visually

harmonious with the trees,” says Wendy.

The primary bath displays a clawfoot

tub and checkerboard floor, which Mack

lists as one of his favorite elements in the

Prins home. “This is the only house I've

ever built without a vanity,” he mentions,


referring to the console sinks used in all

the bathrooms.

A palette of soothing blue-greens and

grey paint is used throughout the home,

which Wendy says she agonized over. “It's

coastal, but it's not a beach house; I wanted

a little bit of that vibe without overdoing

it. It just seemed right to have the muted

green and greys.” Reducing client stress

when making big choices is one of the

reasons RMB introduced interior design

as an offering. “It can be hard to be

subjective when the house is your own

because you are so involved personally,

and it brings reassurance to the decisions

you are making. As part of our design/

build process, a client coordinator will

take the client to pick out appliances and

other key design elements. Making those

preliminary selections early on helps the

project to stay on budget,” says Mack. For

Wendy, the home's white oak flooring is an

exemplary form of this helpful decisionmaking.

“We were considering alternative

treatments and Mack said to leave them

clear; they are beautiful,” Wendy agrees.

Outside, covered and screened-in

porches provide extra living space. “Jack is

a porch guy, and instead of using treated

posts wrapped in cedar boards we found

solid cedar posts and yellow balau for the

decking, which is unique,” says Mack.

Design selections were made remotely and

during Wilmington visits. “It was a lot of

fun; while they were in town we were very

busy making decisions. Jack and Wendy

were easy to work with.” As a professional

also in construction, “Jack always had a

list of questions and things he wanted to

talk about.”

A family-owned business since 1987,

RMB Building & Design remains a

(left) Wall colors create a subtly coastal vibe with soothing blue-greens and grays. (below) The

primary bedroom sits on one end of the house, while the two secondary bedrooms with a Jack and

Jill bathroom are situated on the other. A bonus room and bath are positioned over the garage.


Two desks allow ample

work at-home space for

the couple, while natural

lighting from clerestory

windows produces a

bright and peaceful

reading environment.


boutique builder creating extraordinary

homes with Southern hospitality. Their onestop

design/build services include everything

from building plans to interiors. “I've chosen

to stay small and hands-on so we can take

care of all of our client's needs,” Mack

emphasizes. For the Prinses, this included

submitting design plans to the Porters Neck

Creekside Architectural Control Committee,

considering conservation requirements, and

engaging in erosion control practices during

construction. “You have got to know your

local requirements for building in natural

conservation areas,” stresses Mack. As a

Certified Green Professional through the

NAHB, RMB built homes, including the

Prins home, receive a two-step inspection by

a third party for energy efficiency. This level

of consideration and professionalism means

that when clients like the Prinses ask for

a home that embraces the natural beauty

of their lot, they receive a home built using

sustainable practices that also protect it.

rmbbuildinganddesign.com W

Console sinks were used in

all the bathrooms.

The master bathroom includes a

claw foot bathtub and shiplap.


The covered and screenedin

porches include solid

cedar posts and yellow

balau for the decking.

The pool is nestled perfectly

under the trees against the

view of the marshes.


SPEND A YEAR

ON THE COAST

of Wilmington, North Carolina

May/June 2021

July/August 2022

JULY / AUGUST 2022

MAY / JUNE 2021

Best of Wilmington • Fashion: A runway of edgy, elegant looks • Rosé All Day WilmingtonNCmagazine.com

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Partnering to Rid

Oceans of Plastic

Fashion

Takes Flight

A Runway of Edgy,

Elegant Looks

DESIGNING

WITH STONE

DAILY

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DINING

REVIEWS

The Tastes of Summer • Best in Business • Mom & Dad Dining Guide WilmingtonNCmagazine.com

The Tastes

of Summer

MOM & DAD

DINING

GUIDE

Palette Worthy Provisions

for the Season

AT HOME IN

ST. JAMES

Best in

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Wilmington’s Elite

Entrepreneurs and

Professionals

THE LATEST

TRENDS IN

SKINCARE

March/April 2024

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Design Solutions with a Water View • Aquaculture in the Port City • The 75th Year of Azalea Allure WilmingtonNCmagazine.com

Outdoor

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Design Solutions

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THE 75 TH YEAR

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EXPLORING

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Discover the benefits of

equine therapy for all

ages and abilities

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Donations to local

organizations

with every home

purchased

Subscribe Today!

THE PERFECT GIFT FOR EVERYONE WHO LOVES THE COAST.

WilmingtonNCmagazine.com/subscribe or 843-856-2532


dining review

libations in the kitchen restaurant guide

Chipotle

Lime Salmon

Wellness on a plate

See page 88

PHOTO FANNY SLATER


Sugo Italian

Steakhouse

301 N Water Street

Wilmington, NC

910-834-5960

sugoitaliansteakhouse.com

Elevated comfort food meets prime beef

By JUDY ROYAL » Photos by G. FRANK HART

WHEN THE COVID-19

pandemic allowed Ace and

Jamie Alfalla to transform

their New York marketing

business into a fully remote operation, they

began looking to move south. The couple

explored several East Coast cities but

eventually picked Wilmington, relocating

in 2021. Since then, they have launched

several hospitality projects, the latest

of which is Sugo Italian Steakhouse in

downtown Wilmington. They say the

restaurant allows them to bring a taste of

home to the Port City.

“We wanted to find a growing coastal city

that we could invest in and grow with, and

Wilmington really just has been the perfect

place for us the past three years,” Jamie

says. “We became very passionate about

hospitality, and that is what inspired us to

open Sugo Italian Steakhouse. We’re proud

of the space, we’re exceptionally proud of

the menu, and I feel like Wilmington is very

receptive to the concept and enjoying it.”

Sugo, which opened in September, does

not strive to re-create the cuisine of any of

the regions of Italy, says Dave Gerin, Chief

Operating Officer of Alfalla Hospitality

Group. It’s more about serving Italian-

American food typically found in the

Northeast United States, he says.

“Recipes passed down for generations,

classic dishes that have over time grown

as staples in American culture, that’s

the style we mixed with being a prime

steakhouse,” Gerin says. “We wanted to

find a way to meld those concepts together

and bring those flavors that we grew up

with to Wilmington. It’s a highly elevated

comfort-style Italian food.”

Drink: Ides of March

This includes pasta dishes topped with

sauces such as sugo – their own version of

classic tomato with garlic and a touch of

sweetness – pink vodka, meaty Bolognese

and creamy Alfredo. Cheesy lasagna is

shaped into pinwheels, perfect for sharing,

while Beef Wellington showcases the

kitchen’s commitment to excellence.

“This is a very difficult and highprep

item that is not easy to implement,”


Aero de Caproni

Chocolate Cake

Tomahawk Ribeye

Jamie says. “Being able to deliver a Beef

Wellington that tastes amazing and is

cooked perfectly is a huge accomplishment

and something unique that we offer.”

Then there is the lineup of prime steaks.

Sugo offers various beef cuts, including

dry-aged Kansas City Strip, Tomahawk

Ribeye and Porterhouse.

“Dry-aged is not something Wilmington

has had a lot of experience with, and I think

that certainly sets us apart,” Jamie says.

This results in steaks with a different

flavor profile than those that are wet-aged,

Gerin says.

“We wanted to really bring that New

York style, whether Peter Luger or Smith

& Wollensky, that lines the Meatpacking

District, and we felt nobody here was

focusing on that,” he says. “Of course, there

are also a lot of pasta options, so diners can

try the best of both worlds. We see a lot of

sharing and people coming together, and

that’s really what Italian cuisine is meant

to be.”

Expect a lively fine dining experience

with spectacular views of the Cape Fear

River, especially during sunset, Ace says.

Aranci'Cacio e Pepe

“Being able to root ourselves in the past

but bring a modern feel to it is something

we really enjoy,” Jamie adds. “We also take

a lot of pride in the amount of continuous

training that our staff gets. We are putting

the right people through training so we can

give an elevated level of service.”

Although the restaurant has only been

open a few months, Sugo is already seeing

a following of regulars, Ace says.

“It’s been above and beyond our

expectations,” he says. “We want people to

come here and say it’s like home.”

While Sugo already has cocktails and

desserts on its menu, the Alfallas are

expanding on those offerings with a new

concept coming soon. They are leveraging

the pastry experience of Executive Chef

Thomas Calhoun by creating The Drawing

Room, a standalone space that will open

downstairs from Sugo in late January.

“Guests can retire to The Drawing Room

for a nightcap or dessert,” Jamie says.

“There will be more experiential cocktails,

more mixology and speakeasy-type vibes.

Our chef will be making all the desserts,

and while he will be using inspiration from

Italian-American cuisine, they won’t be

anything predictable.”

The Drawing Room will be unlike anything

Wilmington has ever seen, Gerin adds.

“We are really going to focus on

cocktails that will blow people away with

presentation,” he says. “It’s not going to be

your quick-slinging drink place. Cocktails

will have thought and time put into them

so you can sit and enjoy.” W


libations

Calling Beer Fans

and Coffee Lovers

Two local businesses team up to achieve a limited-release blended

beverage and, spoiler alert, it’s a family affair

By JOE JANCSURAK » Photos by EMMA GRACE

A

COLLABORATIVE

EFFORT

involving two family-owned

businesses—Outer Dunes

Brewing and Bitty & Beau’s

Coffee—has resulted in what some may

consider a ‘stout-standing’ achievement:

The newly introduced, limited-release Sol

(Latin for sun) Brew. The craft offering

blends Sundance dark roast coffee by

Bitty & Beau’s with Outer Dunes base

beer, lactose (milk sugar), cacao nibs, and

vanilla, resulting in an imperial stout with

a rich mocha latte flavor.

What makes this a ‘brew-tiful’ story that

leaves one feeling ‘hoppy’ (no more puns

—promise!) is that two sisters and their

husbands made the collaboration happen,

making it a family affair. Ellie and Phil

Mabe own Outer Dunes Brewing at 7976

Market Street. Amy and Ben Wright own

Bitty & Beau’s at 4949 New Centre Drive.

To hear Ellie and Amy tell it, the sisters

caught the entrepreneurial spirit from

their dad, who started several businesses

while they were growing up in Wilmington.

Fast forward to 2009 when Ellie and Phil,

who met while students at The University


TOAST TO

RAISE THE STEAKS

THE

THIS VALENTINE’S

TWO

DAY

OF YOU

244 N. WATER STREET

WILMINGTON, NC

919.343.1818

SCAN TO MAKE

YOUR RESERVATION

THIS IS HOW

VALENTINE’S DAY

IS DONE.


libations

Ben and Amy Wright next

to Ellie and Phill Mabe

of North Carolina at Chapel Hill, went to

Lake Tahoe for a single ski season then

stayed for a decade. It was there that

they worked and partnered at local event

venues and breweries. When they moved

back to their hometown of Wilmington in

2019, they knew they would soon open a

brewery of their own.

Two year later, that’s what they

did. But before doing so, they worked

alongside Amy and Ben at Bitty & Beau’s

Coffee roasting beans, packaging product

and performing office tasks. Since its

opening in 2016, the venue has become

known throughout the area for its hot

and iced coffees, frappes, smoothies and

eats as well as its celebrated workforce,

comprised of talented individuals

with intellectual and developmental

disabilities. Amy was named CNN Hero

of the Year in 2017, and the business has

grown to 19 locations in 11 states with

more than 400 employees.

Ellie is grateful for the business lessons

learned from her older sister and brotherin-law

while working at Bitty & Beau’s.

“Gaining that experience, along with Phil’s

longtime passion for brewing beer and my

event-planning and catering experience,

prepared us for opening a brewery of our

own,” she says.

Today, Outer Dunes carries a selection

of 10 beers, wines and kombucha, and has

an “outdoor oasis” for about 200 persons.

There one finds a range of flowering

shrubs and trees, including ancient oaks

and a loquat tree that produces fruit to be

harvested for a microbrew, as well as that

local musicians and food trucks. Its indoor

venue, the Beach House, seats 50. All this

is a far cry from where Outer Dunes was

during its early days when it began with a

one-barrel pilot system as construction of

their 2,400-square-foot production facility

its current 10-barrel brewhouse, which

opened in early 2023.

“Choosing to open in May 2021 toward

the end of a pandemic,” Ellie recalls,

“taught us a lot about resiliency as we

contended with ever-changing guidelines

and supply-chain issues. Through it all we

adapted and never lost sight of our goal to

collaborate with Bitty & Beau’s.”

“It really was a natural fit for the

families to combine the brewing expertise

of Outer Dunes with a Bitty & Beau

signature roast coffee,” says Amy. “As the

beer-brewing experts and masterminds of

the Sol Brew recipe, Outer Dunes made

the coffee selection, recognizing that its

bold flavor complements the complex notes

of the stout, and we worked to ensure that

the quality of the roast met their needs. It’s

been exciting to see how they brought our

coffee into something entirely new.”

“It took just a couple of blending trials

and the beer itself takes two weeks to

ferment,” explains Ellie. “Then we add the

coffee beans at the end for conditioning.”

Both sisters are hopeful for more

future family collaborations. “We’d love

to collaborate with Outer Dunes again,”

says Amy. “The success of Sol Brew shows

how well our brands complement each

other.” Ellie concurs, adding, “We remain

excited to explore possible collaboration

opportunities.”

If you’d like to sample Sol Brew, Ellie

says you will find it at most Lowe’s Foods,

Total Wine and in many local bottle shops

and restaurants. She adds that you can

also use the Untapped app to discover the

nearest location.

Cheers! W


Every Dish Tells a Story.

From our traditional Italian pastas to premium,

dry aged steaks, each plate is crafted with care

and precision. Whether you’re indulging in our

signature Chicken Parmigiana, savoring the

rich flavors of Mushroom Ravioli, or treating

yourself to a perfectly cooked filet mignon,

our menu offers something for every palate.

Our signature sauce—the heart of our

restaurant—is carefully prepared using the

same recipe that has been perfected over

countless family dinners, bringing authenticity

and warmth to every dish.

Sugo.

Italian Steakhouse

301 N Water St, Wilmington

910-834-5960

sugoitaliansteakhouse.com

@sugoitaliansteakhouse

Wed-Thur: 4-10pm | Fri-Sat: 4-11pm | Sun: 4-9pm


Colorful Comfort

Bright dishes to beat the winter blues

Recipes and Photos by FANNY SLATER

AN OCCASIONAL SEVENTY

degree day in January isn’t

wildly off brand for Wilmington,

so I know y’all aren’t begging

for hearty, stick-to-your-ribs comfort food

to keep you warm this time of year. That in

mind, ‘tis still the season for chillier days

and dreary, dark-by-five-o’clock evenings.

To combat these drab winter blues,

I suggest we all look on the bright

side—literally.

This issue, I’m bringing colorful comfort

(and a boatload of roasted garlic) to your

plate by leaning on radiant ingredients

and various forms of spice to shake

your taste buds back to life after all

that turkey and ham. Think: electric

tangerine chicken, butternut squashtinted

mac and cheese, a rich, orangeyred

tortilla soup simmering with smoky

chilis, and a crimson parsnip and beet

puree with coconut milk, rosemary, and

ginger. A zippy lime zest and chipotle

roasted salmon takes center stage for

lunch or dinner, while a 15-minute glossy

cardamom-strawberry syrup is glorious

over breakfast or dessert. The recipes

are all of varying complexity so you can

choose your own adventure level.

Also, one can of chipotle peppers in

adobo goes a long way, so I stretched it

into two meals. You’re welcome.

The skies may be dull and your toes

cold, but this menu will fill your kitchen

table with dazzling dishes your family

will want to play on repeat all year long.


Creamy Veggie

Tortilla Soup

Yield: 6 – 8 servings

• 1 medium sweet onion, roughly chopped

• 1 yellow bell pepper, quartered

• 2 small jalapeno peppers, seeds and ribs

removed and halved

• 3 large cloves garlic, unpeeled

• 3 tablespoons olive oil, divided

• 1 teaspoon coarse salt, divided

• 1 teaspoon freshly ground black pepper,

divided

• 1 chopped canned chipotle pepper in adobo

plus 2 teaspoons of sauce from the can

• 1/2 teaspoon dried oregano

• 1 teaspoon chili powder

• 1 teaspoon ground cumin

• 1 tablespoon apple cider vinegar

• 1-14 ounce can diced fire roasted tomatoes

• 1/2 teaspoon granulated sugar

• 3 cups low sodium vegetable stock

• Juice of 1 lime (plus additional lime

wedges for garnish)

• 1/2 cup half-and-half, room temperature

• Garnishes: tortilla strips, sour cream,

avocado, fresh cilantro

1. Preheat the oven to 400°F.

2. On a large rimmed baking sheet, toss

the onions, peppers, and garlic with 2

tablespoons of the olive oil and season

with 1/2 teaspoon each of salt and pepper.

3. Roast until the garlic cloves are golden

brown, 10-12 minutes, and then remove

them from the baking sheet. Toss the

remaining veggies and return to the oven.

Cook until the peppers and onions are

lightly blistered, about 5-8 more minutes.

4. Slide the garlic cloves out of their skins.

Rough chop all of the vegetables.

5. In a medium-sized saucepot over medium

heat, add the remaining 1 tablespoon

olive oil. Add the chopped roasted onions,

peppers, garlic, chipotle pepper and adobo

sauce and season with the oregano, chili

powder, and cumin. Pour in the apple

cider vinegar, scraping up any brown bits

from the bottom. Stir in the fire roasted

tomatoes, sugar, and vegetable stock.

6. Bring the soup to a boil, and then reduce

the heat to low. Cover and simmer on low

heat for 1 hour. Transfer about 3/4 of the

soup to a blender and puree, or puree with

a handheld immersion blender until it’s

smooth but still has some texture. Whisk

in the lime juice and half and half and

season to taste with additional salt.

7. Divide the soup among bowls and garnish

with your choice of toppings.

Parsnip, Beet & Coconut Milk Puree

Yield: 6 – 8 servings as a side

• 1/4 cup unsalted butter

• 4 large cloves garlic, tips sliced

• 1-inch-thick round fresh ginger, peeled and smashed but still intact

• 1-pound parsnips, peeled and cut into 1-inch chunks of the same thickness

• 2 small red beets, peeled and cut into 1-inch chunks (about 6 ounces)

• 3 sprigs fresh rosemary

• 1 teaspoon coarse salt

• 1/2 teaspoon freshly ground black pepper

• 1 cup canned unsweetened coconut milk (plus more for garnish if desired)

• 1 teaspoon honey

1. In a medium saucepot over medium-low heat, melt the butter. Add the garlic

cloves and ginger and cook, turning every few minutes, until the garlic and

ginger are golden-brown on all sides. Using a slotted spoon, remove the garlic

and ginger and set aside to cool. Reserve the butter.

2. Once cooled, remove the skins from the garlic by pushing the cloves out of the

sliced tips. Mash the cloves with the flat side of a large knife.

3. In a large pot, cover the parsnips, beets, and rosemary sprigs with cold salted

water. Bring to a boil over high heat, reduce the heat to medium, and then

simmer until the parsnips and beets are very tender and a knife slides right

through their centers, about 15-20 minutes.

4. Reserve the colorful starchy cooking water and transfer the beets and parsnips

to a food processor.

5. Add the salt, pepper, roasted garlic and ginger, coconut milk, and honey and

pulse until the veggies are broken down. Pulsing as you pour, add in a few

tablespoons at a time of the reserved cooking water until the purée is velvety

and whipped.

6. With the motor still running, stream in the reserved butter, and then season

to taste with additional salt and pepper if necessary. Divide the puree among

plates and serve.


Bacon Butternut Mac and Cheese

Yield: 6 servings

• 1 pound (16 ounces) cavatappi pasta

• 1 whole head garlic, tips sliced off

• 3 tablespoons olive oil, divided

• 1 butternut squash, about 2 pounds

• 1 1/2 cups half and half

• 6 ounces bacon, diced in 1/4-inch cubes

• 1/2 cup chopped shallots

• 1 teaspoon coarse salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 1/2 cups (about 10 ounces) shredded mild cheddar cheese

• 1 teaspoon ground mustard

• 1/4 teaspoon ground cayenne pepper

• 1 cup panko breadcrumbs

• 1 tablespoon minced fresh parsley, for garnish

1. Bring a large pot of salted water to a boil. Cook the cavatappi, stirring occasionally, until al dente according to package

directions, about 9-11 minutes. Drain the pasta and toss with 1 tablespoon oil to prevent sticking. Reserve the pot for the sauce.

2. To make the sauce: Preheat the oven to 350°F. Place the garlic in a small baking dish, drizzle the exposed cloves with 1

tablespoon oil, and cover with foil. Bake the garlic until the cloves are golden brown and tender, about 40-50 minutes. Once

cooled, squeeze the cloves from their skins and add them to a food processor.

3. Slice the squash in half lengthwise. Using a spoon, scrape out the seeds and inner membrane. Rub the flesh with the remaining

1 tablespoon oil, then place the squash halves cut-side down on a baking sheet lined with tin foil. Bake until knife-tender,

about 50-60 minutes. Cool, then scoop out the flesh and add it to the food processor with the roasted garlic. Puree, dripping in

1 tablespoon of water at a time if the mixture is too thick, until smooth and velvety.

4. Add the butternut squash puree and the half and half to the pot where you cooked the pasta and place over medium-low heat.

Whisk to combine. Stir in the ground mustard, cayenne, salt, and pepper.

5. Fold in the cheese about 1/2 cup at a time, stirring between additions to combine thoroughly and ensure that it melts. Season to

taste with additional salt and pepper if necessary. Keep the sauce over low heat, stirring occasionally.

6. Increase the oven’s heat to 400°F and spray a 9-by-x13-inch baking or 3-quart casserole dish with non-stick cooking spray.

7. Place a skillet on the stove over medium heat. Add the bacon and cook, stirring occasionally, until crispy and golden-brown.

Using a slotted spoon, transfer the cooked bacon to a paper-towel lined plate to drain. Transfer 1 tablespoon of the bacon fat to

the breadcrumbs and stir to combine.

8. Add the shallots to the remaining bacon fat left in the skillet and cook, stirring occasionally, until fragrant and lightly

caramelized, 8-10 minutes.

9. To assemble the mac and cheese: Combine the cooked pasta, shallots, and half of the bacon with the sauce, and stir until wellcoated.

Season to taste for salt and pepper and then transfer the pasta to the prepared baking dish.

10. Top with the breadcrumbs and remaining bacon. Bake until golden-brown, about 20-25 minutes. Rest the mac and cheese for 5

minutes to allow everything to set, garnish with the parsley, and serve.


Tangerine Chili Chicken

Yield: 4 servings

• 5 tablespoons low sodium soy sauce, divided

• 2 tablespoons tangerine zest, divided

• 1 1/4 cups strained tangerine juice, divided

• 1 small bunch green onions, white and green

parts chopped, divided

• 2 tablespoons fresh grated ginger, divided

• 4 large cloves garlic, grated, divided

• 1 1/2 pounds chicken breast, cut into 1-inch pieces

• Pinch coarse salt and freshly ground black pepper

• 1/3 cup low-sodium chicken stock

• 2 tablespoons rice vinegar

• 2 1/2 tablespoons packed light brown sugar

• 1/2 cup cornstarch

• 1/4 – 1/3 cup vegetable oil

• 2-3 Thai chilies, de-seeded for less heat and thinly

sliced (or 1/2 teaspoon crushed red pepper flakes)

• Garnish: tangerine wheels and toasted sesame

seeds

1. In a large bowl, mix 2 tablespoons soy sauce, 1/2

tablespoon tangerine zest, 1/4 cup tangerine juice,

half of the chopped green onions, 1 tablespoon

ginger, and 2 cloves of the grated garlic. Add the

chicken pieces, a pinch of salt and pepper, and

toss until thoroughly coated in the marinade.

Cover and refrigerate for at least 1 hour.

2. Make the orange sauce. In a small mixing bowl,

whisk the remaining soy sauce, tangerine zest,

chicken stock, tangerine juice, rice vinegar, and

brown sugar.

3. Place the cornstarch in a large bowl. Remove the

chicken pieces from the marinade, dredge them in

the cornstarch, and shake to remove any excess.

4. In a heavy-bottomed saucepot, heat the oil

over medium-high heat. Working in batches

and adding more oil if necessary, cook the

chicken until golden brown on all sides, about

3-5 minutes. Using a slotted spoon, remove the

chicken pieces from the pan and set them aside

on a paper towel-lined plate. Reduce the heat to

medium-low.

5. Add the remaining ginger, garlic, and the chilies

to the oil and sauté until very fragrant, about 30

seconds. Pour in the orange sauce, scraping to

remove any brown bits stuck to the bottom of the

pan. Bring the sauce to a boil, reduce the heat to

simmer, and cook for 5 minutes until thickened,

reduced, and syrupy. Return the chicken to

the pan and toss to coat. Stirring occasionally,

continue to cook until the chicken is fully warmed

back through, 2-3 minutes.

6. Transfer the chicken to a platter and garnish

with the remaining green onions, tangerine

wheels, and toasted sesame seeds. Serve over

steamed white or brown rice.


Chipotle Lime Salmon

Yield: 4 servings

• 2 limes

• 2 tablespoons olive oil

• 1 canned chipotle pepper in adobo plus 1 teaspoon of sauce from the can

• 1 tablespoon honey

• 4 6-ounce skin-on salmon fillets

• 1 teaspoon coarse salt

• 1 1/2 tablespoons minced fresh cilantro, divided (optional)

1. Preheat the oven to 375°F and line a baking sheet with parchment paper.

2. Zest and juice one lime and slice the other into wedges and set aside.

3. In a small food processor or high-speed blender, add the olive oil, chipotle pepper and adobo sauce, honey, lime juice, and lime

zest. Pulse until the pepper is broken down and then blend the sauce until smooth. Set aside.

4. Pat the salmon dry and season both sides with the salt. Place the fillets skin-side down on the prepared baking sheet. Spoon

about half of the chipotle-lime sauce onto the fillets. Bake for 15-20 minutes, or until the flesh easily flakes with a fork.

5. Stir 1 tablespoon of the cilantro into the remaining sauce. Using a clean basting brush, brush the top of the fillets.

6. Divide the salmon among plates and garnish with the remaining 1/2 tablespoon cilantro. Serve with the lime wedges and

steamed white or brown rice.


Cardamom-Strawberry

Syrup

Yield: 1 cup

• 1-pound fresh strawberries, hulled and

sliced (about 3 cups)

• 1/4 cup water

• 1/2 to 1 cup granulated sugar

• 1/8 teaspoon ground cardamom

1. Mash the strawberries and water, or

combine in a food processor or blender,

until the berries are broken down.

2. In a medium saucepan over

medium-high heat, add the mashed

strawberries and bring to a boil.

Reduce the heat to a simmer and cook,

stirring occasionally and skimming

any foam off the top of the mixture,

until the strawberries are soft and

mostly liquified, about 5 minutes.

3. Using a fine mesh sieve or colander,

strain the strawberries into a small

bowl to separate the liquid from the

pulp. Gently press the strawberries

into the strainer with a rubber spatula

to extract as much juice as possible.

4. Rinse the saucepan and then return

the strawberry juice to the pan over

medium heat. Whisk in an equal

amount of sugar and bring the syrup

to a boil. Reduce the heat to low

and simmer, skimming off any foam

that rises to top, until the syrup has

slightly thickened, but is still runny,

about 1 minute. Stir in the cardamom.

5. Transfer the finished syrup to a

serving bowl and serve warm over ice

cream, waffles, and breads. Refrigerate

the syrup in an airtight container for

up to 2 weeks. Serve chilled over ice

cream, gelato, crackers and cheese, and

yogurt parfaits.


Smoke on the Water

Ready to Eat?

Use our restaurant listings to find the best

eating and drinking in Wilmington.

AMERICAN

Blue Surf Café 250 Racine Dr.,

523-5362. Serving breakfast, lunch

and dinner while striving to use as

many locally sourced ingredients as

possible, plus a dog-friendly patio.

Bluewater Grill 4 Marina St.,

256-8500. Offers panoramic views of

the Intracoastal Waterway. Dinner

options include fresh seafood, baby

back ribs, char-grilled steaks and

homemade desserts. Lunch and

dinner daily.

Butts-n-Such 802 Lake Park Blvd. S.,

458-2667. Made-to-order breakfast you

can enjoy inside, and a window that

makes it easy to pick up their menu

of house-made barbecue, fried shrimp,

burgers and more.

CheeseSmith 624 S 17th St.,

399-3253. Sandwiches that ooze with

distinction depending on what cheesy

combo is featured. Don’t miss one of

their french fry specialties either.

Copper Penny 109 Chestnut St.,

762-1373. More than a sports bar,

offering an eclectic mix of appetizers,

salads and sandwiches along with

an array of mixed drinks and beers.

Lunch and dinner daily.

Covey 1610 Tiburon Drive,

399-3501. New American restaurant

with focus on service, wine and

ingredients from local partners

and farmers. A hidden gem nestled

discreetly off Independence Blvd.

Dixie Grill 116 Market St., 762-7280.

A casual dinette known for great

breakfasts and brunch in the heart of

downtown Wilmington. Breakfast and

lunch daily.

Famous Toastery 6722 Wrightsville

Ave, 256-7030. Breakfast and

lunch served all day. Try one of

their Benedicts!

Front Street Brewery 9 N. Front St.,

251-1935. Offering great food and micro

brews including gourmet sandwiches,

burgers and entrees like their famous

Scottish Ale Brew-B-Q Ribs. Lunch

and dinner daily.



Fresh | Local | Relax | Enjoy

Three of Wilmington’s favorite places...

Monkey Junction

5226 S. College Road • 910-799-7077

Porters Neck

140 Hays Lane, Unit 140 • 910-681-1140

Waterford

143 Poole Road • 910-399-6739

CapeFearSeafoodCompany.com

Stop in for a simple bite

at the bar, date night,

special occasions and

corporate events. We

have four rooms for

private occasions and

a wine bar space that

perfectly accommodates

dinner for 20–30.

Covey is an

ideal option

for holiday

parties with

private spaces.

We also offer

holiday/business

luncheons on a

request basis.

1610 Tiburon Drive

Wilmington

coveyilm.com

info@coveyilm.com

910-399-3501

Open Mon-Sat

Dinner 5–9pm

(Bar opens at 4pm)

Henry’s 2508 Independence Blvd.,

793-2929. Locally sourced classic

American fare in an inviting and

casual environment with outdoor

dining available. Lunch and

dinner daily.

Midtown Deli & Grill 2316 S 17th

St. #100, 791-4630. Quick service

fresh sandwiches, salads and wraps.

Midtown Wilmington's Boar's Head

Based fresh deli.

Molly Pitcher's American

Grill 4001 Wrightsville Ave,

769-1070. From bacon-wrapped

meatloaf to a fried green tomato BLT

sandwich, Molly Pitcher’s serves classic

American food with a twist.

Pink Baking Co. 4545 Fountain Dr,

Wilmington, NC 28403, 343-4727.

Breakfast, lunch and dessert.

Platypus & Gnome 9 S Front St, 769-

9300. Bi-level restaurant featuring

homey-chic digs lined with art & an

imaginative New American menu with

something for everyone.

PT's Olde Fashioned Grille 4544

Fountain Dr.; 2420 S 17th St A; and

1437 Military Cutoff Rd. Local chain

dishing up burgers, sandwiches and

fresh-cut fries in a laid-back setting.

Jerry’s Food, Wine and Spirits 7220

Wrightsville Ave., 256-8847. Fine

dining in a casual bistro atmosphere

with an ever-changing, creative menu.

Jester’s Café 607 Castle St.,

763-6555. Breakfast, lunch and Sat/

Sun brunch in a casual, fun downtown

location. Quiches, salads, soups,

sandwiches and more.

Mess Hall 2136 Wrightsville Ave,

604-4927. Vibrant spot in an industrialstyle

venue, offering hearty burgers,

bowls & outdoor seating.

Oceanic 703 S. Lumina Ave.,

256-5551. Situated on the beach

overlooking the Atlantic Ocean. Enjoy

fresh seafood, exciting land lover’s

dishes and breathtaking views.

Outdoor seating is available.

Rooster & The Crow 225 S Water

St. in Chandler’s Wharf, 399-4780.

Easygoing restaurant, serving hearty

Southern staples in an industrial

brick building.

Rucker Johns 5564 Carolina Beach

Rd., 452-1212. High-quality food served

up in a fun, relaxing atmosphere.

Burgers, steak, chicken and salads.

Lunch and dinner daily.

Salt Works (The Original) 6301

Oleander Dr., 350-0018. Comfort food

cooked to order. Breakfast and lunch.

Savor Southern Kitchen 3704

Carolina Beach Rd, 769-8112. Serving

up a taste of Southern hospitality,

with fan-favorites like chicken and

waffles, omelets, benedicts, burgers,

fried chicken and more. Breakfast

and lunch.

Solstice Oceanfront Kitchen +

Cocktails 1706 N Lumina Ave.,

344-6802. Located inside the Holiday

Inn Resort, serving crab cakes to beef

and vegan burgers to shrimp and

grits, with craft cocktails to tempt the

palate, too.

Sweet & Savory Café 1611 Pavilion

Pl., 256-0115. A full menu breakfast,

lunch and dinner restaurant with

dishes made from scratch.

The Basics 319 N. Front St., 343-1050.

Traditional Southern fare with a twist,

including fried green tomatoes, smoked

pork BBQ, grilled pimento cheese

and a fried chicken BLT. Breakfast,

lunch and dinner daily, as well as

Sunday brunch.

The Pilot House 2 Ann St., 343-0200

Overlooking the Cape Fear River with

a large outside deck, this longtime

favorite serves traditional Southern

fare with a contemporary twist.

True Blue Butcher and Barrel 1125

Military Cutoff Rd., 679-4473 and 110

Greenfield St. Suite 114, 769-7010.

From hearty dinner salads to an array

of snacks, shareables and entrees,

dine on the open patio as you pick up

tomorrow’s meal in their butcher shop.

White Front Breakfast House 1518

Market St., 762-5672. Historic downtown

diner—a local favorite. Biscuits and

gravy, corned beef hash, smoked sausage

and eggs any way you like.


Thank you for voting us

BEST ITALIAN

RESTAUR ANT

8 years in a row!

Authentic Italian Fine Dining

in Historic Downtown Wilmington

910.763.3806

102 South Second St., Wilmington

tarantellis.com

THANKS FOR VOTING US

BEST SPECIAL OCCASION

RESTAURANT!

Come experience a fun, unique

evening with fondue!

138 S Front St, Wilmington

910-251-0433

littledipperfondue.com


Never Compromising Fresh

Ingredients or Amazing Service

BREAKFAST, LUNCH & BRUNCH

SERVED ALL DAY, EVERY DAY

of Wilmington

6722 Wrightsville Ave, Wilmington

910-256-7030

Open Daily 7am – 3pm

ASIAN

Bento Box Sushi 1121 Military

Cutoff Rd., 509-0774. Asian street

food with a combination of Japanese,

Korean, Vietnamese and Thai dishes.

Sushi bar.

Big Thai 1319 Military Cutoff

Rd., 256-6588. Famous for authentic

Thai cuisine. Don’t miss the coconut

cake as a sweet and savory finale.

Café Chinois 3710 College Rd.

#123, 769-3193. One of Wilmington's

favorite Asian-Fusion restaurants,

featuring Thai food and dishes from

Vietnam, Korea and China, served in

a stylish setting.

Double Happiness 4403 Wrightsville

Ave., 313-1088. A great mix of

traditional Chinese dishes, including a

dim sum menu, served amid traditional

décor with a formal touch.

Indochine 7 Wayne Dr., 251-9229.

Enjoy the finest Thai-Vietnamese

cuisine in a beautifully decorated

environment. Voted best Asian

restaurant 10 years in a row.

Szechuan 132 419 S. College

Rd., 799-1426. For over 30 years, the

longstanding restaurant has been

serving fine contemporary Chinese

dining in a relaxed atmosphere.

Tokyo 101 880 Town Center Dr.,

399-3101. Traditional Japanese with

fresh sushi, diverse noodle dishes,

combination plates, and appetizers.

Umaii Thai Restaurant 8209

Market St, Porters Neck, 821-8474.

A menu rich with traditional Thai

entrees, seasonal specials, fresh sushi,

diverse noodle dishes, combination

plates and appetizers. Sushi bar and

outdoor dining.

Yosake Downtown Sushi Lounge 33

S. Front St., 763-3172. Lacquered walls

and unique art surround guests as they

dine on sushi and Pan/Asian fare.

CAJUN

Bourbon Street 35 N. Front St.,

762-4050. Experience authentic

Cajun cuisine in a uniquely decorated

setting that has the appeal of being

in New Orleans. Try the famous

charbroiled oysters.

FINE DINING

Circa 1922 8 N. Front St., 762-1922.

An ever-changing seasonal menu with

locally sourced seafood and produce

and house-made pasta. Craft cocktails

and an extensive wine list.

East Oceanfront Dining 275

Waynick Blvd., 344-2513. Awardwinning

cuisine accompanied by the

sounds of breaking surf and a soothing

coastal breeze. Enjoy fresh local

seafood or grass-fed beef while you

dine under a canopied, oceanfront deck

or inside.

Manna 123 Princess St., 763-5252.

Serving New American cuisine with

European flare, with an emphasis on

the freshest ingredients from local

farmers.

Origins 102 Autumn Hall Dr. #120,

769-0041. Featuring an uptown menu

and atmosphere including a raw bar,

local seafood, pasta and beef classics

from steak frites to a bone-in ribeye.

Patio seating available.

Port Land Grille 1908 Eastwood

Rd., 256-6056. Progressive American

regional cuisine served in a casual yet

elegant coastal setting.

Ruth’s Chris Steak House 244 N

Water St., 343-1818. The upmarket

steak house is located in River Place

steps away from Thalian Hall and the

Riverwalk, offering river views and

outdoor seating.

Rx Restaurant & Bar 421 Castle St,

Wilmington, 399-3080. Relaxed eatery

in a converted drugstore featuring

seasonal changing menus with

local sourcing.

FRENCH

Brasserie Du Soleil 1908 Eastwood

Rd., 256-2226. French café with both

patio and inside dining. Pick your own

salad ingredients from a wide selection

of items.

Caprice Bistro 10 Market St.,

815-0810. Authentic French bistro.


Elegant dining downstairs with sofa bar

upstairs and a great martini selection.

Our Crepes & More 3810 Oleander

Dr., 395-0077. Family-owned French

creperie. Authentic homemade cuisine.

The Little Dipper 138 S. Front St.,

251-0433. Unique, fun fondue menu

includes premium meats, seafood,

vegetables, appetizers, desserts and

homemade dipping sauces.

GERMAN

The German Café 316 Nutt St. (at the

Cotton Exchange), 763-5523. Familyowned,

incorporating many recipes from

their native Germany. Wursts, schnitzels,

sauerbraten and more.

ITALIAN

Fat Tony’s Italian Pub 131 N. Front

St., 343-8881. Great family-friendly

restaurant. Offers fantastic views of the

Cape Fear River. A mix of Italian and

American fare and a full bar, including

25 beers on tap.

Floriana 2 Market St., 504-0160.

Floriana’s fluently Italian cuisine

features handmade pastas, decadent

cheeses and authentic dishes. Enjoy

dining on a private balcony overlooking

the Riverwalk.

Freddie’s Restaurant 105 K Ave,

458-5979. Quaint, red-checkered

tablecloth Italian bar and grill with

American chop and steak dishes.

Italian Bistro 8211 Market St.,

686-7774. A local favorite in the Porter's

Neck / Ogden area, offering a variety of

homemade dishes and pizza.

Jay's Incredible Pizza 3600 College

Rd A, 791-7080. Versatile pizza styles

including deep-dish Chicago made by a

seasoned “pie” chef.

Kornerstone Bistro 8262 Market St.,

686-2296. Traditional Mediterranean

fare and wood-fired pizzas.

Nicola’s 5704 Oleander Dr., 798-2205.

An Italian eatery with daily homemade

pasta, sausage, baked breads and more.

Osteria Cicchetti 1125 Military Cutoff

Rd., 256-7476. Serving a variety of pasta

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dishes, pizza, salads and antipasti.

Pizzetta’s II 1144 E. Cutler Crossing

(Leland), 371-6001. Hottest spot for pizza

by the slice, offering dozens of pizza

choices with a New York flair.

Quanto Basta: Italian Eatery & Wine

Bar 107 N 2nd St., 395-6120. An uptown

family-owned Italian restaurant serving

exquisite authentic dishes.

Roko Italian Cuisine 6801-105 Parker

Farm Dr., 679-4783. Features authentic

northern Italian cuisine. Reservations

are often necessary at this intimate spot

in Mayfaire.

Tarantelli’s Ristorante 102 S. 2nd

St., 763-3806. Charming old-world

atmosphere serving dishes passed down

from the Tarantelli family for three

generations with a large selection of

Italian wines.

MEDITERRANEAN

Kipos Hellenic Cuisine, Lumina

Station 1900 Eastwood Rd, 492-2893.

An extension of Giorgios Bakatsias'

wildly popular Kipos brand, enjoy an

authentic Greek menu – including Greek

wines, as well as a convivial, bright white

and airy Mediterranean setting.

Olympia Restaurant 5629 Oleander

Dr #116, 796-9636. Known for using

a wide variety of fresh vegetables and

seafood with a Mediterranean flair in a

comfortable atmosphere.

MEXICAN

Nollie’s Taco Joint 3 Pelican Ln,

707-0455. Casual Mexian eatery serving

tacos, nachos and beer in a funky space

with skateboards on the wall.

Taco Baby 125 Grace St, 399-5629.

Funky, hip spot downtown, serving an

array of unique tacos, appetizers and

delicious margaritas.

Tequila Comida & Cantina 5607

Carolina Beach Rd., 399-1643. A unique

Mexican experience, serving new and

authentic dishes alongside a Tex-Mex

section.

Zocalo Street Food 1474 Barclay Pointe

Blvd., 833-5142. Modern Mexican food in

a stylish, airy space with outdoor seating.

ORGANIC

Lovey’s Market & Café 1319 Military

Cutoff Rd., 509-0331. A health food store

and café with fresh, delicious, healthy

organic food and baked goods.

Tidal Creek Co-op 5329 Oleander

Dr., 799-2667. An organic grocery store

with an inside café offering organic and

vegan-friendly options for casual dine-in

or take-out.

SEAFOOD

Black Sea Grill 118 S. Front St.,

254-9990. Mediterranean-style eatery in

a quaint downtown location. Lamb chops,

seafood and vegetarian options.

Bridge Tender 1414 Airlie Rd.,

256-4519. Fresh seafood and

certified Angus beef steaks. Dine

on the outdoor patio overlooking the

Intracoastal Waterway.

Cape Fear Seafood Company 5226 S.

College Rd., 799-7077; 140 Hays Lane,

681-1140; 143 Poole Rd., 399-6739.

Regional American cuisine featuring

seafood, hand-cut fish, steaks and

chicken served in a comfortable, relaxed

atmosphere.

Catch 6623 Market St., 799-3847. Wildcaught

and sustainably raised seafood,

with a modern approach to coastal cuisine

with an acclaimed wine list.

Ceviche’s 7210 Wrightsville Ave,

256-3131. A Panamanian cafe offering

Latin-inspired fare and tropical drinks

in a relaxed, vibrant setting.

Dockside 1308 Airlie Rd., 256-2752.

Casual marina spot with an eclectic,

seafood-heavy menu and full bar. Boat

docking available.

Elijah’s 2 Ann St., 343-1448. Casual

American grill and oyster bar overlooking

the Cape Fear River. Seafood, steaks,

chicken and salads.

Fish House Grill 1410 Airlie Rd., 256-

3693. A landmark seafood restaurant for

decades, enjoy waterfront casual dining

overlooking the Intracoastal Waterway.

Hieronymus 5035 Market St., 392-6313.

Come enjoy locally sourced seafood and

fresh vegetables in a casual atmosphere

- a local favorite for more than 30 years.

Savorez 402 Chestnut St. #4026,

833-8894. Come enjoy a unique dining

experience drawing from traditional

Latin American inspired cuisine. Fresh

seafood, chicken and grilled pork, tacos,

salsas and dessert.

Seabird 1 S Front St., 769-5996.

Seafood restaurant serving oysters, fish,

a yummy breakfast and cocktails amid a

retro, white-tiled interior.

Seaview Crab Company Kitchen 1515

Marstellar St, 769-1554. Fresh seafood

over salads in tacos and in made-to-order

po’boys, plus prepared foods to go.

Shuckin’ Shack Oyster Bar 127 N.

Front St., 833-8622; 6A N. Lake Park

Blvd., 458-7380. Come watch your

favorite sports team while enjoying

oysters, shrimp, crab cakes, po’ boys

and fresh salads. Casual, familyfriendly

atmosphere.

The George 128 S. Water St.,

763-2052. Waterfront dining with a

diverse selection of steak, pasta, salad

and fresh seafood. Dock your boat at the

only dock ‘n dine restaurant downtown.

TAPAS

The Fortunate Glass 29 S. Front St.,

399-4292. A wine bar at heart, the focus

is on wines from all regions, with 50 wines

by the glass and 30+ craft beers. Serving

a small menu of fine cheeses, Italian

cured meats, and decadent desserts.

PLANT-BASED OR VEGAN

The Green House 1427 Military Cutoff

Rd., 679-4994. A plant-based menu

with an emphasis on sustainability

and seasonality.

Panacea Brewing Co. 4107

Oleander Dr., 769-5591. Laid-back

eatery serving plant-based Southern

fare, plus kombucha, local beers and

Sunday brunch.

Sealevel City Vegan Diner 1015 S Kerr

Ave., 833-7196. Low-key, locally owned

restaurant offering a global menu with

lots of vegetarian/vegan options.


In a nod to gold rush

prospectors, the bar at

Calistoga Depot Distillery

is crafted from well-worn

shovel heads.

Calistoga Reimagined

Discover the charm of this Napa Valley gem, from its historic hot springs

and revitalized train depot to its welcoming small-town vibe

By KATIE McELVEEN

PHOTOS CALISTOGA CVB

IN CALISTOGA, CALIFORNIA, EVERYTHING OLD IS

new again

In early 1848, Sacramento, California shop owner and

newspaper publisher Sam Brannan heard a rumor that gold had

been discovered in the nearby town of Coloma. But instead of

rushing to the site with a pickaxe, Brannan did something even

more ingenious: after confirming the story, he procured every piece

of mining equipment available for sale in the region and added it

to his shop’s inventory. Next, he set out for San Francisco and,

displaying a shiny vial of gold, initiated the first frenzy of what

would become the California Gold Rush. Within a few weeks, he

had made $36,000—a fortune in the mid-19th century—selling

the spades, shovels, picks, and baskets he had amassed. By June,

his newspaper, The California Star, reported that towns were

emptying as workers and their families flocked to the mining sites;

four days later, the paper ceased publication due to a lack of staff.

By 1850, Sam Brannan was not only the richest man in

California but the state’s first millionaire. In 1859, he made his

way to what is now Calistoga, where he became so enamored of

the region’s volcanic hot springs that he decided not only to build

a resort but also to facilitate travel to and from San Francisco by

founding the Napa Valley Railroad Company.

Although Brannan was soon forced to sell his shares in the hotel

and railroad company—he eventually died penniless—the city he

created continued to thrive. Today, shops, restaurants, and small

hotels line the downtown streets; a few blocks away, luxury resorts


Jean-Charles Boisset

(pictured) launched the

Calistoga Depot in 2024.

Outdoor art decorates the

gardens that surround the

vines at Raymond Vineyards.

The Depot’s elegant

Parlor Car

Local art and other

merchandise fill the

shelves at Calistoga

Depot Provisions.

with manicured gardens and private hot springs offer views of

vineyards and, in the distance, the Mayacamas Mountains.

On a recent trip to Calistoga, I cycled through the residential

neighborhood surrounding the seven or so blocks of Lincoln Avenue

that form the city’s compact downtown. Along the way, I passed

not only the expected tasting rooms and tourist boutiques but also

bookstores, sweet-smelling bakeries, a drugstore, a grocery store,

and, at the end of the road, a former gas station turned winery

called the Tank Garage. It was unpretentious and welcoming—the

kind of place where I never had to lock my bike.

But what really sets the town apart are the hot springs bubbling

beneath the surface, creating mineral-rich mud and water that

detoxify, soften skin, and even help ease achy joints. Access

abounds: Indian Springs Calistoga Resort’s pools are fed by onsite

geysers, and the mud used in the resort’s signature mud baths

is also harvested on the property. At Dr. Wilkinson’s Spa & Baths,

tubs are filled with a proprietary mixture of steamy composted

botanicals, peat moss, mineral water, volcanic ash, and other

organics. It’s the same recipe that wellness pioneers John and Edy

Wilkinson developed in 1952 when they opened the spa and began

offering therapeutic mud baths to tourists. Solage Calistoga’s

Mudslide treatment trades the tub for a bucket of mud, which is

slathered on, left to dry, then rinsed off in a private garden shower.

The newest and coolest addition to Calistoga’s downtown is also

steeped in history. In 2023, the train depot that was part of Sam

Brannan’s long-defunct Napa Valley Railroad Company reopened

as the Calistoga Depot, a shopping and dining space that utilizes

not just the historic structure but also the platform and several

train cars.

The complex is the brainchild of Jean-Charles Boisset, who

fell in love with California when he first visited the state as an

11-year-old on a family trip. In 2003, he began acquiring wineries

in Napa and Sonoma; in 2021, he purchased the depot.

The main building is entered through a retail shop that’s also

home to a vegan deli; just beyond is the Calistoga Depot Distillery,

where you can sit at a bar constructed from old shovelheads and

sip spirits with names that harken back to Sam Brannan’s life—

Calistoga Star brandy, First Millionaire whiskey, and Fame &

Misfortune rye. Just past an outdoor beer garden, four railroad

cars have been transformed into separate restaurants where décor

and cuisine come together to create a multi-sensory experience.

The Parlor Car, for instance, serves caviar, Champagne, and icy

martinis under an iridescent ceiling, while Casa Obsidiana’s

Oaxacan dishes are as authentic as the artifacts and artwork that

decorate the train car.


First Millionaires’ Saloon

is just the place for a

tasting of Calistoga

Depot Distillery’s wide

range of spirits.

Artifacts on display at

Casa Obsidiana, handcrafted

by artisans

Calistoga might be the northernmost city in Napa,

but I found it to be a convenient jumping-off point

for exploring the region. The town of St. Helena and

wineries like Raymond, Frank Family, Duckhorn,

and Rombauer are all within easy striking distance.

Even better, at the end of the day, heading north, I

traveled against the traffic battling south toward

Napa and San Francisco. But you might even

find yourself charmed, as I was, by Calistoga’s

low-key vibe.

Where to Stay

Sprawling through gardens planted with olive trees,

fragrant cedars, and wild orchids, Auberge Solage

Calistoga feels like a private estate. Rooms open onto

private outdoor spaces set with arbors and fireplaces;

the spa includes a number of hydrotherapy pools.

Town is just a five-minute bike trip away.

Resembling a vintage motor lodge, the justrenovated

Dr. Wilkinson’s Backyard Resort &

Mineral Springs is filled with trendy extras like

tree swings in the grassy backyard, retro Galanz

refrigerators, and mushroom-infused medicinal teas

as part of the in-room coffee service. W


the last reflection

No Stress

Learning to be thankful for what is

By ANNE POSTIC

THOSE WORDS HAVE

been in my head and my

heart every day since I heard

them in a recent sermon

by Dean Dane Boston at

Trinity Episcopal Cathedral in Columbia.

When our children were still at home, we

were regular churchgoers. As they grew

up and ventured out into the world, we

attended less and less often, favoring more

sleep or a round of golf over occupying

our regular balcony pew. On that recent

Sunday, although I knew in theory that the

entire congregation wasn’t consumed by

speculation over where we’d been, I couldn’t

help but feel a little self-conscious as we sat

in church that morning.

Boston’s words eased that anxiety and

helped me feel thankful for the quiet time

of reflection. (And instead of missing

the kids and worrying about them, I felt

grateful for the ease with which we were

able to leave the house and arrive on time.)

In the weeks that followed, his words came

to mind often. Irritation over slow-moving

traffic transformed into gratitude for the

podcasts I love listening to in my sporty

convertible. Frustration over a cooking

mistake turned into joy at improvising and

appreciating my good fortune—having time

to cook and the budget to buy food I love.

Random phone calls, instead of inducing

anxiety about everything else I had to do

that day, sparked feelings of gratitude for

my wonderful friends and family, most of

whom I don’t see nearly as often as I’d like.

All this delight took away the power of any

minor irritation.

Changing your usual approach to various

situations takes practice. Deciding to greet

the day with gratitude instead of fear is a

hard habit to develop. But I’m determined.

My New Year’s resolution is to focus on

living in the moment and reminding myself

of everything that’s going well (or well

enough, as the case may be). Is it cheating

that I started in November? Am I doomed

to fail at everything I try? Does that make

me a bad person? To quote Britney Spears

(because why not?): “Oops, I did it again.”

True: I may have had a head start, and I

may fail. But I’m grateful that I prepared

ahead of time and that I’ve succeeded in

the past in changing some of the things I

don’t love about myself. And I’m not a bad

person—because is anyone wholly terrible

or entirely good? To quote another artist,

Kanye West (also neither perfect nor

completely flawed): “You’re not perfect,

but you’re not your mistakes.” Today, I’m

grateful to be myself—a person flawed

enough to empathize with others and kind

enough to want to.

So far, so good. To be fair, as I write this,

the holidays are still a few weeks away, and

that’s not always an easy time. But this

year, instead of worrying that I’m failing

to provide magical holiday memories for

our sons, or that I should go to more parties

(and be a more interesting guest), or that

whatever we eat won’t be good enough, I’m

determined to do better. For the first time

in a couple of years, all our sons will be

here. They make me laugh, they get along

well and love each other, and we have a new

puppy! Also, I actually like fruitcake, and

this is the only time of year I can get my

hands on that sticky, booze-soaked treat. It

may be January by the time you read this,

but you can bet I’ll be gratefully eating a

little slice. Because no one else wants it,

and the liquor means a fruitcake never

really goes bad. Hooray!

Will choosing gratitude in the face of

anxiety mean nothing bad ever happens?

Or that stress will never rear its head? Of

course not. But this year, I’ll be grateful

for everything in my life that helps me get

through those less-than-perfect moments.

Or at least I’ll do my best. Here’s to friends,

family, and everything that makes the

tough times bearable. And here’s to hoping

we can all live in the moment, able to

acknowledge the bright spots—even in the

darkest corners—that bring us joy. W

PHOTO WOUT VANACKER


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Wilmington Magazine Jan-Feb 2025

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