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Multi-tiered Talent Dishing with chefs at all levels at Roudabush BY Allison Ballard ● Devour contributor

T

he three-tiered restaurant complex in the former Roudabush building at 33 S. Front St. in downtown Wilmington has seen changes in recent months. New chefs add creativity and innovation to the third floor’s Dram + Morsel, as well as the first and second floor’s The Husk and YoSake. Their concepts are unique, as they dish out globally inspired small plates, panAsian fare and even hot dogs (vegetarian, included). The culinarians are giving local foodies lots of reasons to climb the stairs (or, for an easier in, take the back elevator) to check out the evolving food scene in one of downtown’s most historic buildings.

Morgan Avery

Dram + Morsel 33 S. Front St., third floor (910) 833-5999 www.facebook.com/dramandmorsel Morgan Avery has worked in many aspects of the local restaurant scene since 1997. He got his start at downtown’s Slice of Life and went on to cater big-name, bigbudget weddings on Bald Head Island. As he lists his varied résumé, each entry notes how his experiences influenced his work in the kitchen. He refers to his time at the former Tango du Chat as carte-blanche creativity—where he learned French techniques. He grew his affinity for dessert preparation at Caprice Bistro. Then there were challenges and benefits of using local seasonal ingredients at Pembroke’s in The Forum.

• Right: Ross Casey and Raul Benitez share the executive chef role at YoSake Downtown Sushi Lounge. Photo by Lindsey A. Miller Photography

4 DEVOUR | SUMMER-FALL 2017

Devour Summer/Fall 2017  

Eat and drink across southeastern NC

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