Restaurants & Bars

The area has been a culinary paradise since the first explorers saw foot-long oysters and wild grapes along the shoreline some 500 years ago. Wilmington’s port city status brought edibles and influences from around the globe. Rich soils and so much fresh seafood provided added bounty that shaped an eclectic cuisine like no other.

The local foods cooperative Feast Down East makes sure chefs have premium ingredients from area farms. Staff and volunteers connect cooks and devoted growers, assuring diners flavorful ingredients – organic and sustainably raised. Can’t decide what to eat? Mix it up. Creative chefs are rooted in classics, but they’re known for inventing irresistible combinations. And it’s not just them. Master bartenders stir the perfect Old Fashioned or creative martinis. Breweries pour nationally recognized craft beers, and wine flows from award-winning lists. No worries if you’re not an oenophile. Seasoned sommeliers guide you.

Casual and fine-dining establishments pepper the landscape, but no need to dress up or break the bank at either. The buzz-phrase here is “upscale casual.” Khaki pants are fine even at the fanciest restaurants, and affordable prices are everywhere. Beautiful weather most days of the year mean you can dine outdoors in gorgeous settings. Choose sidewalk café tables or a pier extending over the sea. Sit on a riverside deck and watch boats cruise by at sunset. Relax, feel at home and remember to save room for dessert at these restaurants, where the food is always good, the prices are great and you’ll leave satisfied.

 

Market Street Discovery

Regarding the beer at JohnnyLukes, there are 18 to 20 beers on tap at any given time, and they are rotated regularly by Bar Manager Zack Kerr. Wilmington Brewing’s Tropical Lightning, the ubiquitous local favorite, is on the list, along Edward Teach offerings.

Can There Be a Best of Anything?

Fermental holds beers of every stripe and style, from every state and from most nations, including some beers that are decidedly VERY difficult to find. Pilsners to saisons to radlers to goses to browns to porters to BBA stouts so thick they pour like used motor oil to a beer made with four leaf clovers, there is something here for everyone.

Who’s Who: Brian Ballard of Pour Taproom

After growing up in the Midwest, Brian Ballard, Owner of Pour Taproom in Wilmington, NC, moved around a bit, from Arizona to Florida to New England to Greensboro, North Carolina. When he decided to leave the corporate world to start a business, he wanted to stop moving so much and lay down some roots.

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