Wilmington Restaurant Week Guide

Oct. 20-27, 2010

0-27

k.com

WilmingtonRestaurantWeek.com

Wilmington RESTAURANT WEEK Fall guide 201 Eat. Drink. Indulge.

0

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide

Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Table of Contents

DOWNTOWN

Aubriana’s.................................................................................................................... 5 Caprice Bistro................................................................................................................ 6 Mixto............................................................................................................................ 7 Yo Sake........................................................................................................................ 8 The Little Dipper............................................................................................................. 9 Ruth’s Chris Steak House............................................................................................... 10 Basics......................................................................................................................... 11 Crow Hill.................................................................................................................... 12 Press 102.................................................................................................................... 13 The Eat Spot................................................................................................................ 14

MIDTOWN

Nicola’s...................................................................................................................... 15 Priddyboy’s................................................................................................................. 16 Hieronymus................................................................................................................. 17 Henry’s....................................................................................................................... 18 Salt Works II................................................................................................................ 19 Jamaica’s Comfort Zone............................................................................................... 20 Flaming Amy’s Burrito Barn........................................................................................... 21 Buffalo Wild Wings (also offered at the Monkey Junction Location). .................................................... 26 Flat Eddies.................................................................................................................. 27

WILMINGTON NORTH

The Melting Pot............................................................................................................ 28 Catch......................................................................................................................... 29 Kornerstone Bistro........................................................................................................ 30 Port City Chop House................................................................................................... 31

WRIGHTSVILLE BEACH

South Beach Grill......................................................................................................... 32 Verandah Café at the Holiday Inn Resort......................................................................... 33 East at the Blocade Runner Beach Resort......................................................................... 34

WILMINGTON SOUTH

Cape Fear Seafood Company....................................................................................... 35 Siena Trattoria............................................................................................................. 36 Pine Valley Market....................................................................................................... 37 Flaming Amy’s Bowl..................................................................................................... 38 Fish Bites..................................................................................................................... 39 Eddie Romanelli’s......................................................................................................... 40

CAROLINA BEACH

Blackhorn Bar & Kitchen............................................................................................... 41

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide

elcome Welcome, readers and diners alike!

That means decadent The most delicious week of fall has arrived as of October 21st-27th! age of many of our eats and treats can be enjoyed by everyone choosing to take advant local restaurants’ prix-fixe menus during Wilmington Restaurant Week.

attention on the many WRW started last fall, as we at encore wanted to find a way to focus metropolises and even superb dining options that abound in our fair port city. Seeing as other would follow suit. If there is smaller cities have successful events like this, we knew Wilmington anything our town of frequent diners know, it’s good food. also hold WRW each Fast forward today, where encore now embarks on its third event (we who continue participating spring). We are proud to share its success with the many restaurants y talents. From French to Italand featuring their most scrumptious recipes and impressive culinar truly a plethora of menus and ian, seafood to steaks, family-style meals to dinners for two, there is 27th, 2010. options to choose from when dining out between October 21st and ants and no passes! That The only changes we’ve made since last year’s debut: more restaur ant Week Guide—the means, all you have to do is flip through our handy Wilmington Restaur week (we’ve even included book you’re cradling right now—choose your dining itinerar y for the appointments), and show a calendar in the back so you can jot down your eating schedule and you’re there to participate in up to redeem the offer. Just tell the waitstaff at each restaurant that Wilmington Restaurant Week and the rest is, well, as easy as pie.

Eat. Drink. Indulge!

Shea Carver editor, encore magazine

Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Aubriana’s restaurant

115 South Front St. (910) 763-7773 For a chic, candle-lit dinner, complete with white linen tablecloths, Aubriana’s is the place to make a reservation. One of Wilmington’s finest dining spots, the artsy space boasts a “melting pot of America’s best culinary traditions.” From lamb to hummus, lobster to shrimp, Chef Alex Succop knows how to please a diner. Their new brunch menu offers a richer flavor of Succop’s passion for food, showcasing some of the best grits in town, as well as mimosas with lollipops of frozen juice served inside. These little sippers make everything taste special!

Three-course dinner: $30/person Course one—choose one: 1) House salad, featuring a mix of spring greens, tomato wedges, purple onions and Asiago cheese, finished with a choice of house-made dressings.

2) Caesar salad, served with romaine, tossed with house-made Caesar dessing, anchovy filets, capers and croutons, topped with shredded Parmigiano-Reggiano.

3) Hummus, made with roasted tomatoes and served with whole-wheat pita points.

Course two—choose one: 1) New York Strip, featuring 12 ounces of marinated strip in a cracked-pepper medley.

Sherry cream sauce, served with sautéed asparagus and Yukon gold potatoes.

2) Pan-seared local flounder, served in a jumbo lump crab-meat citrus-scallion cream sauce, finished with sautéed asparagus and red-bliss mashed potatoes.

3) Crab and spinach potato gnocchi, served with sautéed crab meat, spinach and Italian potato dumplings, tossed in a classic creamy ala vodka sauce.

Course three—choose one: 1) Vanilla bean cheesecake 2) Double-chocolate peanut-butter pie Reservations recommended!

Make a reservation with www.Opentable.com www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide

10 Market Street (910) 815-0810 Again taking Best French Restaurant 2010, Caprice Bistro is back for fall’s Restaurant Week. Words of advice: Make reservations early.

Booked practically every night of the week during the previous two seasons, Caprice’s three-course meals could not be beat. The consistent level of quality food makes it top-notch, thanks to Chef Moity’s superior choice of appetizer, entree and dessert, all chocked full of a divinity of flavors. Their escargot, duck confit and profiteroles can send anyone into food-coma heaven. Paired with great wine or champagne and fabulous company, it will become one of many Restaurant Week highlights.

Three-course dinner: $25/person Course one—choose one: 1) Salad Meli Melo, featuring organic field greens, crostinis and dijon vinaigrette.

2) Grenouilles, featuring Provencale-style frog legs.

3) Påté “de Champage,” homemade country påté.

4) Escargot, served in a Roquefort garlic-cream sauce.

Course two—choose one: 1) Waterzooi, a house specialty, featuring fish and seafood in an herb-cream sauce.

2) Poisson du jour, featuring the local fish of the day.

3) Duck confit, served with potatoes and mesclun greens.

Course three—choose one: 1) Chocolate profiteroles, served with fresh pastry dipped in dark chocolate and vanilla ice cream in the middle.

2) Sorbet “maison,” freshly prepared in house; flavors vary.

3) Crème Brûlée, a classic creamy custard, topped with hardened sugar.

Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

21-47 S Water Street (910) 399-4501 Located downtown Wilmington in the old Water Street Restaurant, Mixto proves to be just that: a mix of great food from Latin American countries, all wrapped up in the contemporary techniques of Chef Eric Gephart, voted Taste of Wilmington’s Best Chef, 2010. Gephart shows off his culinary knowledge, drawing from many years of owning and running restaurants, and working in some of the most renowned kitchens in the world, from New York to New Zealand. Mixto sates spicy, comforting and homey palates, which get teased by Gephart’s contemporary twist. His molé sauce offers endless depth of earthy flavors and hearty affection, and his dedication to using primarily local ingredients makes every dish all the more flavorful.

$5 Lunch/person

Four-course dinner: $20/person

Choose any of the following: 1) Quesadilla—flour tortilla served with mixed cheeses, jalapeño, green onion, arugula and a side of salsa and sour cream, served with choice of chicken, carne asada, pork, shrimp or vegetables.

Course one—choose one: 1) Crispy cornmeal calamari, served with red chili guava sauce and a chipotle aioli.

2) Fresh-catch ceviche, served with tilapia, scallop and shrimp, lightly cooked in a citrus marinade, finished with an avocado, mango, tequila and jicama tortillas.

3) Yellow cornmeal-fried oysters, served with red chili guava sauce and a chipotle aioli.

4) Nachos, served with choice of chicken or beef, Mexican cheddar blend, jalapenos, arugula, green onions, and a side of salsa and sour cream.

5) Quesadilla—flour tortilla served with mixed cheeses, jalapeno, green onion, arugula and a side of salsa and sour cream, served with choice of chicken, carne asada, pork, shrimp or vegetables.

6) Chips and queso blanco, a white jalapeno cheddar dip.

7) Homemade guacamole and chips.

2) Tacos—two homemade corn tortillas, hard or soft, Mexican cheddar, lettuce, salsa fresco, mixed beans and rice, with choice of carna asade, chicken, tofu, vegetables or grilled fish.

3) Burrito—large flour tortilla, served with mixed beans and rice, guacamole, Mexican cheddar blend, salsa fresca, and choice of chicken, tofu, carne asada, grilled fish, vegetable or pork tenderloin.

Course two—choose one: 1) Choice of homemade soup, like corn and sweet potato, oaxaca black bean and veggie or tortilla.

2) House salad, featuring fresh mixed greens, vegetables, mango and daily vinaigrette.

Course three: 1) Daily stuffed chile relleno, served with adobo queso glaze.

Example may be chicken chimichurri or apple and pork.

Make a reservation with www.Opentable.com

Course four—choose one: Dessert will vary, but may consist of: chocolate-jalapeno ice cream, sweet potato cheesecake, pineapple upside down cake, churros, red-chocolate chili mousse, flan or vanilla bean ice cream with dulce de leche. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide

31 South Front Street (910) 763-3172 With a menu that touts fusion-Japanese food, Yo Sake appeals to the sushi-loving, vegetarian-loving and food-in-general-loving crowds. Their menu varies, offering the standards (pork eggrolls or sesame-encrusted tuna), the exotic (BBQ duck lettuce wraps or miso drunken noodles), and oh-so-much sushi (from standards to specialty rolls). They offer a chic atmosphere, complete with cosmopolitan anime art work and a drink menu to simply love: sake, wine, fine import beers and specialty drinks (try the Pomegranate Mojito). More than just a restaurant, Yo Sake has become a destination for the hip, the foodies and almost all Wilmingtonians. Restaurant Weekers need to mark it on their must-stop list.

Four-course dinner: $26/person Course one—choose one: 1) Shrimp summer roll, with peanut sauce and nuoc cham.

2) Spicy tuna roll, served with fresh tuna and spicy sauce, cucumber, sprouts and scallion.

3) Steamed edamame (soy bean pods).

4) Pork egg roll with 10-hour house-braised pork, ponzu and Thai lime dipping sauces.

5) YoSake’s famous Firecracker Shrimp, lightly breaded and served with a spicy sauce.

Course two—choose one: 1) Cup of miso soup, served with tofu and wakame.

2) Cup of coconut-lemongrass vegetable soup.

3) YoSake’s house salad, served mixed greens, cherry tomatoes and crispy wontons, with ginger dressing.

Course three—choose one: 1) Crispy salmon with black forbidden rice, snow peas and miso butter.

2) Pad Thai, served with choice of beef, chicken, tofu, pork or shrimp.

3) Tropic Roll, featuring pineapple and cream cheese, topped with tuna, avocado, almonds and cilantro.

4) Grilled flank steak, served with wasabi mashed potatoes, grilled bok choy and a Korean red dragon sauce.

5) Yummi Roll, featuring tempura shrimp and cucumber, topped with salmon, tuna, avocado, scallions and roe.

Course four—choose one: 1) Fried banana wontons with coconut ice cream.

2) Toasted coconut ice cream.

3) Mango cheesecake.

Make a reservation with www.Opentable.com

Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

138 S. Front St. (910) 251-0433

Fondue is an interactive meal. It’s for lovers. It’s for family. It’s for girlfriends sharing a night on the town. Downtown’s Little Dipper offers up the best in cheeses, veggies, meats and chocolates, melted properly and cooked even more carefully, so the tastebuds are treated to a simultaneous rush. Over two seasons of Restaurant Week, the Little Dipper’s menu has provided a steal of a deal, considering fondue can run up a nice check. Thus, the fall event becomes all the more exciting, making Little Dipper affordable, fun and oh-so entertaining for everyone—and guaranteed to be unlike any other meal in town.

Four-course dinner: $27/person

Course one—choose one: Choose a style of cheese fondue, served with assorted breads, fruits and veggies.

1) Switzerland’s original, featuring Gruyere, Emmenthale and Parmigiano-Reggiano, melted in white-wine base.

2) Cheddar ale, featuring a blend of cheddar and Emmenthale in a beer base.

3) Baja cheddar, featuring white cheddar cheese, melted in a beer base, queso-style, served with tortilla chips.

(Add habanero sauce for extra heat!)

4) Tuscan sun-dried tomato, featuring smoked provolone, mozzarella and Parmigiano-Reggiano.

Course two—choose one: 1) Garden salad, served with fresh mixed veggies and your choice of dressing.

2) Romaine with Caesar dressing.

3) Mushroom salad, served with button mushrooms and crisp greens and your choice of dressing.

4) Cup of soup of the day, made daily from the chef.

Course three—choose one: Choose a style of fondue, cooked either in peanut oil or chicken broth: 1) Pleasure Island, featuring pot stickers stuffed with chicken and veggies, shrimp and sashimi tuna.

2) Figure Eight, featuring filet mignon, chicken and pork tenderloin.

3) Wrightsville, featuring filet mignon, chicken and shrimp.

4) Sunset, featuring shrimp, chicken and assorted ravioli.

5) Masonboro, featuring assorted ravioli, marinated portobellos and seasonal veggies.

Also, choose three sauces to accompany the meal: creamy horseradish, marinara, Asian ginger, wasabi lime, creamy dill, au poivre and spicy curry.

Course four—choose one: Dessert fondue served with strawberries, bananas, pineapple, marshmallows, pretzels and cream puffs, and your choice of sweet dip: 1) Milk chocolate.

2) Half chocolate, half peanut butter.

3) Mocha and Amaretto dark chocolate.

4) The Turtle.

5) NY-style cheesecake and berries.

No menu substitutions!

Make a reservation with www.Opentable.com www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide

301 North Water Street, (910) 343-1818

Internationally renowned for its Prime USDA Choice steaks, Ruth’s Chris Steak House completely lives up to the hype. Serving an unbeatable menu of traditional flair in a modern atmosphere, Ruth’s Chris ranks consistently high for its clear-cut chop-house vision: They only offer the most premium cuts of meat, cooked to perfection, and served with familystyle sides just as tempting.

Reserve a seat for Restaurant Week today, as they packed it out last Spring!

Three-course dinner: $35/person Course one—choose one: 1) Seasonal signature salad, with a combination of refreshing mixed field greens, strawberries, Granny Smith apples, poppy seeds, blue cheese and candied pecans, served with a white Balsamic vinaigrette.

2) Caesar salad, featuring crisp romaine, tossed with Romano cheese, garlic croutons and homemade, creamy Caesar dressing, topped with shaved Parmesan cheese and sprinkled with fresh ground pepper.

Course two—choose one: 1) Filet and lobster tail, featuring six ounces of corn-fed Midwestern beef and six ounces of cold-water lobster tail.

2) Twelve ounces of USDA prime-cut New York strip, with full-bodied texture that is slightly firmer than a ribeye.

3) Oven-roasted double chicken breast, stuffed with garlic-herb cheese and served with lemon butter.

4) Eight ounces of swordfish steak, served sizzling with parsley pesto and lemon butter.

All entrées come with choice of creamed spinach or mashed potatoes; substitutes welcome for an additional $2 per side dish.

Course three—choose one: 1) A slice of Chocolate Sin Cake, served with the irresistible combination of chocolate and espresso.

2) Creamy homemade cheesecake, served with fresh berries.

Make a reservation with www.Opentable.com

10 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

owntown

319 North Front Street, In the Cotton Exchange (910) 343-1050 Located in the Cotton Exchange in downtown Wilmington, The Basics serves the finest Southern cuisine around. From Hoppin’ John to locally caught seafood to house-smoked BBQ, The Basics takes classic soulfood dishes and adds a twist, giving them new life. Age-old dishes like battered and fried oysters are served atop freshly mixed greens. Their collard greens are locally grown and vegan, and at dinner, rotating seasonal specialties change to reflect the freshness of the season. The serve breakfast, lunch and dinner and will be tempting the masses come Wilmington Restaurant Week!

Three-course dinner for two: $55 And a bottle of wine!

Course one—choose two: 1) Warm spinach dip, served in a honey-wheat bread bowl.

2) Ginger-spiced crab cakes, served with tartar sauce.

3) Fried green tomatoes, served with onion reilsh and a honey-dijon sauce.

4) Cajun red bean and rice cake, fried and topped with Louisiana remoulade sauce.

5) Fried local oysters, served with jalapeño aioli.

Course two—choose two: 1) Shrimp and grits, served with stoneground grits and tiger shrimp, poached in a green tomato-bacon gravy.

2) BBQ plate, featuring pulled pork BBQ, with Georgia BBQ sauce, slaw and choice of side item.

3) Meatloaf, made with a blend of pork and beef, served with mashed potatoes and gravy and choice of side item.

4) The bird—house-smoked half chicken, served with Hoppin’ John and a side item.

5) Pan-fried flounder, cornmeal dusted and pan fried, served with rice and a side item.

6) Vegetarian pasta, featuring fresh fettucine with zucchini, vidalias, tomatoes and white wine-garlic sauce.

7) Pesto-encrusted salmon, with tomato-basil risotto and grilled asparagus.

8) Rasberry-chipotle BBQ pork chop, thick-cut, served with sweet potatoes and grilled zucchini.

9) Cider-marinated duck, with butternut squash tart and apple, walnut chutney and sautéed spinach.

10) Braised lamb stew, with NC sweet potatoes and hot vegetables over stoneground grits.

11) Eight ounce flat-iron steak on vidalia pancake with Cajun red beans.

Side items include: side salad, Hoppin’ John, stoneground grits, mac ‘n’ cheese, fried okra, green beans, mashed potatoes, collard greens, potato croquette, rice, sautéed spinach, grilled asparagus, wild mushroom risotto, fresh fruit and sweet potatoes.

Course three—choose two: 1) Fried apple pie—traditional apple pie, folded in pastry, fried and served with butternut squash sorbet.

2) Coca-Cola cake—traditional chocolate cake with chocolate and pecan icing, served with ice cream.

3) Banana pudding, featuring layers of custard, bananas, wafers and whipped cream.

4) Peach cobbler, homemade, baked to order with pastry crust and served with vanilla ice cream.

5) Hummingbird cake—antique Southern recipe, featuring spice cake, cream cheese icing and chantilly cream. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 11

39 South Front Street (910) 228-5332 A Restaurant Week newcomer, Crow Hill stays true to all of the seasonal bounty that North Carolina’s farmland has to offer. By sourcing local sustainable farms and purveyors they are able to bring diners the freshest culinary experience.

Three-course lunch: $15/person

Three-course dinner: $25/person

Course one—choose one: 1) Smoked trout salad, served with frisee, apples, crispy poached egg and a whole-grain mustard vinaigrette.

2) Roasted butternut squash soup, served with sage, duck confit and brown butter.

2) Marinated beet salad, served with frisee, bacon lardons,

Course two—choose one: 1) Pulled pork sandwich, served with cole slaw and hush puppies.

2) Burger, served with chow-chow, Grafton cheddar and fried smashed fingerling potatoes Course three: Compost cookies and milk

Course one—choose one: 1) Roasted butternut squash soup, served with sage, duck confit and brown butter. tarragon and mustard vinaigrette.

Course two—choose one: 1) Bacon-wrapped meatloaf, served with mashed potatoes, mushroom gravy and green beans.

2) Stuffed roast pork loin, served with glazed sweet potatoes and braised greens.

Course three—choose one: 1) Chocolate bread pudding, served with chocolate crème anglaise and hazelnut whipped cream.

2) Root beer float, made with Virgil’s root beer, vanilla ice cream and Sailor Jerry’s spiced rum.

12 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

102 South 2nd Street (910) 399-4438 Press 102’s mission is to deliver a superior product with exceptional service in a casual atmosphere. They utilize the freshest ingredients from neighboring purveyors to help sustain the local economy. Their specialties are panini sandwiches for every palate, such as short ribs for the gourmand or a meatloaf variety for the Southern soul.

Their brunch offers a slew of items, from fancied-up French toast to fluffy omelets, and their French press coffee can’t be beat. For dinner, Press 102 takes liberty with only the finest hands in the kitchen, as chefs churn out some of the best shrimp and grits (with red-eye gravy, nonetheless), and coconut Thai mussels, among other delectables.

New to Wilmington and its fall 2010 Restaurant Week, stop in for a savory bite.

Three-course lunch: $15/person Course one—choose one: 1) Roasted butternut squash bisque, made with fresh vegetables, herbs and cream.

2) Grilled romaine salad with shaved Parmesan, chipotle Caesar dressing and sourdough croutons.

3) Pulled chicken “tostada” on plantains, with avocado cream, fresh tomato and pickled onions.

Three-course dinner: $25/person Course one—choose one: 1) Classic wedge salad with carrot hay, slivered shallots, crumbled blue cheese and sliced tomato.

2) Slow-roasted Angus beef grillades over black-pepper biscuit, with fried quail egg.

3) Low-country fish chowder with dark rum and crispy sweet potato.

4) Pulled chicken “tostada” on plantains, with avocado cream, fresh tomato and pickled onions.

Course two—choose one: Course two—choose one: 1) Smoked turkey club on wheat with hickory bacon, 1) Blackened Carolina catfish over sweet-pea risotto with roasted tomato relish. roasted tomatoes, crisp lettuce and basil mayonnaise.

2) Press 102 shrimp and grits, served with tender, succulent shrimp and 2) Braised mushroom and spinach panini, with Havarti spicy cheese grits, with country ham and pressed red-eye gravy. cheese and blistered peppers on a sundried tomato roll.

3) Spinach and seasonal vegetables Napoleon with sweet tomato coulis.

3) Sweet BBQ Angus beef with crispy onions, and aged 4) Makers Mark-glazed Angus flat-iron steak with blue-cheese mash, cheddar cheese on marble rye. and baked spaghetti squash.

Course three—choose one: 1) Tipple mousse parfait, in choice of orange, chocolate or vanilla.

2) Chocolate-covered espresso-bean brownie a la mode.

3) Makers Mark pecan pie with vanilla cream.

Course three—choose one: 1) Banana and marshmallow pound cake with Nutella and cookie dust.

2) Butterscotch bread pudding a la mode.

3) Red-wine-poached apple with basil caramel sauce.

4) Godiva white chocolate and espresso Crème Brûlée.

Make a reservation with www.Opentable.com www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 13

34 North Front Street (910) 763-5379 The Eat Spot, located at the corner of Princess and Front streets downtown, marries comfort and gastronomy, providing Wilmington an “eat spot” of contemporary Southern cuisine. Jason Godwin opened the restaurant last spring to many favorable reviews and will join Wilmington Restaurant Week for the first time this fall. From piled-high sandwiches (try their delightful fried egg and bacon) to hearty appetizers (portobello mushroom fries are the best in town) to delectable salads (strawberry and fried goat cheese—yum!) and sinful desserts (repeat after me: sweet-potato bread pudding), they’ll pack in a crowd of happy diners, for sure.

Three-course lunch or dinner: $20/person Meal comes with choice of glass of wine or draft beer!

Course one—choose one: 1) Portobello cheese fries, lightly battered and served in a creamy Havarti cheese sauce.

2) Pulled pork nachos, house-smoked, served with refried black beans, jalapeños, pico de gallo and sour cream.

3) Chicken pot pie, homemade and served with mushrooms, carrots, onions, celery and potatoes.

4) Crab dip, made fresh, in-house, served with grilled garlic toast points.

5) Panzanella, served with grilled foccacia, baby greens, Kalamata olives, sun-dried tomatoes, capers and Parmesan, tossed in a lemon-herb pesto.

6) Low-country seafood chowder, served with shrimp, clams and crab in a rich, creamy broth.

Course two—choose one: 1) Fish taco, featuring grilled tuna with avocado-jicama slaw and chipotle-lime mayo on corn tortillas.

2) SBLT and grits, featuring grilled bacon-wrapped shrimp on a toasted Kaiser with lettuce, roasted tomato dressing and cheddar-cheese grit-fries.

3) Veggie delight sandwich, featuring a melange of grilled vegetables on garlic-rubbed foccacia with basil pesto and an aged balsamic.

4) Fried egg sandwich on a toasted French loaf, served with bacon, lettuce, tomato and Swiss cheese.

5) Pulled pork BBQ sandwich, smoked in-house, served with cole slaw and hand-cut French fries.

6) The Eat Spot burger, served with cheese, lettuce, tomato, onion and pickles, with choice of PBR-battered onion rings or hand-cut fries.

7) Blackened shrimp quesadilla, served in a flour tortilla with black beans, goat cheese, roasted bell peppers and blackened shrimp.

8) Grilled chicken pita, served with grilled onions, roasted bell peppers and homemade tzatziki sauce.

Course three—choose one: 1) House favorite: sweet potato bread pudding.

2) Vanilla bean cheesecake.

3) Chocolate brownie a la mode.

4) Crème Brûlée

14 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

5704 Oleander Drive #102 (910) 798-2205

LEVEL 1 (excludes asterisked options): Four-course dinner: $15.95/person Course one—choose two appetizers from list.

Course two—choose one salad list.

Course three—choose two pastas from list.

Course four—Zeppoli.

At Nicola’s, we pride ourselves in homemade freshness. We make all our pasta including manicotti crépes and ravioli in-house daily. We make all of our sausage, mozzarella cheese, salad dressings and of course our wood fired bread daily! Enjoy fantastic and fresh food in a warm, friendly atmosphere, where every dish is made with love!

Ages 5-10 half price and under 5 eat free!

LEVEL 2 (excludes asterisked options): Five-course dinner: $25.95/person Course one—choose two appetizers from list.

Course two—choose one salad list.

Course three—choose two pastas from list.

Course four—choose two chicken or eggplant entrées.

Course five—choose two desserts.

LEVEL 3 (includes asterisked options): Five-course dinner: $35.95/person Course one—choose two appetizers from list.

Course two—choose one salad list.

Course three—choose two pastas from list.

Course four—choose from any two entrees Course five—choose two desserts.

Also served with cappuccino or coffee.

MENU OPTIONS: Appetizers: 1) Fried mozzarella.

2) Mussels marinara.

3) Tomato and fresh, smoked mozzarella.

4) Bruschetta.

5) Garlic wine mussels.

6) Fried, tender calamari. *7) Garlic-butter shellfish. *8) Shrimp scamp. *9) Crab cake.

Salads: 1) Nicola’s salad.

2) House salad.

3) Caesar salad.

Pastas: 1) Linguini Alfredo.

2) Penne vodka.

3) Spaghetti marinara.

4) Homemade baked ziti.

5) Parmesan raviol.

6) Eggplant ravioli.

7) Spaghetti and meatballs.

8) Homemade Italian manicotti.

9) Dolce Picante. *10) Pescatore. *11) Spicy shrimp spaghetti. *12) Linguini clam sauce. *13) Seafood ravioli. *Level 3 only Entrées: 1) Chicken Parmesan.

2) Chicken Carbonara.

3) Chicken Picatta.

4) Chicken Saltimbocca.

5) Eggplant Parmesan.

6) Chicken Marsala.

7) Lemon/thyme salmon. *8) Veal Marsala. *9) Veal Parmesan. *10) Veal Saltimbocca. *11) Veal Picatta. *12) Catch of the Day— please inquire with server.

Desserts: 1) Tiramisu 2) Zeppoli 3) Cheesecake 4) Cream Puffs 5) Bianco e Nero 6) Cannoli

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 15

419 South College Road (910) 799-4400

With oversized portions and the freshest of ingredients, Priddyboy’s has all the qualities one would expect from a locally founded, and loved lunch spot. Serving up gourmet grilled sandwiches that are overloaded with yumminess, and underpriced for their size, this Port City staple will leave diners aching for more with every visit. Priddyboys makes arguably some of the best chicken and tuna salad in town, and their soup bread bowls continue leaving diners happy with every visit. It’s the perfect lunch stop come Restaurant Week, and maybe even one of the most inexpensively priced! They’re veterans to the program because they know how to make customers happy and coming back for more!

Three-course lunch or dinner $5.99 /person Includes your choice of non-alcoholic beverage Course one—choose one: 1) Juniorboy Sandwich: turkey, ham, roast beef, veggie, homemade tuna, chicken and egg salads, and so much more!

Course two—choose one: 1) Cup of Soup: clam chowder, cream of broccoli, chicken noodle and cream of potato Course three: 1) Fresh-baked cookie

16 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

5035 Market Street (910) 392-6313 Hieronymus Seafood is a Wilmington staple, serving up high-quality local seafood for reasonable prices. All their seafood is caught locally and their vegetables locally grown, so the freshness is unbeatable. With a casual, family-friendly atmosphere, Hieronymus is a win-all for those craving a delicious, wallet-friendly meal in a comfortable, no-frills atmosphere.

Four-course dinner: $20/person Course one—choose one: 1) Fresh tender calamari fried in a light batter, served with citrus garlic aioli and house marinara.

2) Crab dip, made with fresh Cape Fear crabmeat, delicately blended with aged Parmesan and cream cheese, and served with garlic-herb toast points.

Course two—choose one: 1) A cup of our house special She Crab soup, created with Cape Fear hand-picked crabmeat.

2) Ceasar salad, made with fresh romaine lettuce, generous amounts of Parmesan chesse, garlic-baked croutons and our house dressing.

Course three—choose one: 1) Blackened mahi, served with delicate white meat, holding a moist mild flavor, punctuated by Hieronymus’ blackened recipe, a spicy full-bodied blend of dried peppers, seared on cast iron and topped with mango and peach salsa.

2) Nut-crusted tilapia, featuring white, flaky but firm meat, coated in coconut, almonds and pecans, with a dash of cinnamon, and topped with our homemade lobster cream sauce.

3) Pesto pasta with chicken, served with a freshly made pesto of basil, pine nuts and aged Parmesan cheese, topped with mushroom, tomato and chicken over pasta.

4) A combination plate of of shrimp and flounder, served blackened or fried.

Course four: Family farm strawberries, heavy whipped strawberry cream, lightly sweetened, garnished with graham cracker crumbles and fresh mint from our garden. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 17

idtown

2508 Independence Blvd., (910) 793-2929 www.HenrysRestaurant.com For a local favorite, offering up classic American staples in a friendly, inviting atmosphere, check out Henry’s. The ambiance is casual-chic, with fluffy chairs and a warm, welcoming staff. Their mom’s-kitchen menu—think meatloaf, grilled cheese sandwiches and even fresh seafood—adds to the classy coziness of this timeless eatery. Now with their daily crate to plate specials, Henry’s has gone locavore, showcasing the most interesting daily offerings made from local ingredients.

Don’t miss out a chance to taste the fresh quality food at great prices.

Three-course dinner for two: $20 Course one—choose one: 1) House salad, served with choice of dressing.

2) Cup of freshly prepared daily soup.

Course two—choose one: 1) Butternut squash risotto with roasted NC butternut squash and onions, topped with Reggiano.

2) Grilled flat-iron, eight-ounce steak, served with fat fries and homemade roasted NC Anaheim pepper ketchup.

3) Pecan-crusted local farm-raised catfish, pan fried in homemade pecan breader, topped with roasted red pepper butter.

4) Chef Ivady’s grandfather’s cabbage rolls, made with NC cabbage and stuffed with a blend of beef, pork and veal, rice and special seasonings, topped with Kielbasa and sauerkraut.

Course three—choose one: Two cupcakes—a perfect sweet finish!

18 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

idtown

Salt Works II 4001 Wrightsville Avenue 910-392-1241

A Wilmington gem, serving comfort food in an old cottage off Wrightsville Avenue, Saltworks II makes every day something special—like coming home to family with a good meal and a lot of love. Whether dining with them for breakfast (their omelets are great!), lunch or dinner (where a meat-and-three will even beckon Grandma’s attention), the gang here churn out quality food and friendly service for a price that will allow a little extra fun after dinner. New to their menu: Brisket Thursdays!

Lunch or dinner for one: $7 - 8.95/person Lunch or dinner for two: $13.50- $16 Shrimp ‘n’ Grits for Two: $16 Two shrimp ‘n’ grits plates, made with sautéed shrimp that are covered with broth made of country ham, fresh green onions, mushrooms and Parmesan cheese, served over a bed of parmesan grits, with choice of two sides each and two drinks. (For one: $8.95)

Brisket for Two: $13.50 Two brisket plates, covered with a homemade dry-rub and sauce, slow-cooked for over six hours, served with choice of three sides each and two drinks. Or have it made into a sandwich, served with fries or tater tots. (For one: $7)

Combo for Two: $15 One brisket and one shrimp ‘n’ grits plate, served with choice of two sides each and two drinks. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 19

417 South College Road • (910) 399-2867

Restaurant Week Hours: Mon. – Sat. 11:45 a.m. – 9:00 p.m.

Sunday 3:00 p.m. –8:00 p.m.

Tax or gratuity not included Not valid with any other offer

Three-course lunch or dinner: $15/person Course one—choose one: 1) Miniature curry vegetable egg rolls.

2) Mixed field green salad, topped with onions, strawberries, grapes and raspberry vinaigrette.

3) Cup of homemade soup: Pepper Pot, Fish Tea, Mannish Water (goat) or Chicken Soup.

Course two—choose one: 1) Jamaican yardie-style okra, served over a bed of steamed rice with a side dish of calloloo.

2) Brownstew pork or Jerk chicken served with rice and peas.

3) Fried curry whiting served over hominy grits.

Course three—choose one: 1) Sweet potato cheese cake.

2) Turtle cheese cake.

3) Coconut Gizzadas.

For the perfect need-a-little-spice lunch or dinner spot, Jamaica’s Comfort Zone packs a punch of flavor sure to beat away those culinary blahs.

Reasonable prices and generous portions don’t hurt this Caribbean café’s chances of becoming one of Wilmington’s most popular eateries. Better yet, they will certainly appeal to the foodies: Just try their curried goat and sautéed oxtails. They’ve been open for over a year and certainly have a loyal fanbase. Wilmington Restaurant Week will increase those numbers, for sure.

Four-course lunch or dinner: $25/person Course one—choose one: 1) Jamaican Festival, a slightly crisp sweet cornmeal fritter.

2) Caribbean chicken salad on a bed of romaine lettuce, served with cherry tomato.

Course two—choose one: 1) Curry mixed vegetables.

2) Mixed field green salad, topped with onions, strawberries, grapes and raspberry vinaigrette.

3) Jamaican potato salad.

4) Shrimp skeebob, served with Jerk shrimp and vegetables, brushed with a homemade sweet-and-sour sauce then threaded on a skewer.

Course three—choose one: 1) Jerk chicken or ribs, or BBQ ribs, served with steamed rice, cabbage or calloloo.

2) Jerk pork, stuffed with sweet plantain and topped with mango chutney.

3) Escoveitch, Jerk or curry fried snapper, served with Jamaican crackers and rice and peas.

Course four—choose one: 1) Peach cheesecake.

2) Meredith’s Plantain Delight, featuring sweet plantains topped with vanilla ice cream, carmel syrup and mango.

3) Almond Joy cheesecake.

20 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Flaming Amy’s Burrito Barn brings forth their wide-mouthed burritos and things to Wilmingtonians at deals that can’t be beat! From their overstuffed Double Bypass or their Thai-Me-Up burritos, to their vegetarian chili bowls and homemade salsas, a Flaming Amy’s meal takes top honors in this town. Don’t believe us? Well, they won Best Burrito yet again in encore’s Best-Of poll—so, really, enough said. They take Mexican to all new levels, adding flair from other styles of cuisine, and punching it with a hefty dose of kitsch and humor. And they’re family-friendly, so bring the kids, too.

4002 Oleander Drive (910) 799-2919

Three-course dinner for two: $25 Comes with two beverages, adult or otherwise.

Course one—choose one: 1) Chips and queso dip, served with warm, yellow corn tortilla chips and an eight ounce portion of hot cheese dip.

2) Chips and black-bean cheese dip, served with warm, yellow corn tortilla chips served with an eight ounce bowl of our hot-and-spicy black bean cheese dip.

Course one—choose two: 1) The General Mux Burrito, featuring a warm, flour tortilla filled with tempura fried chicken, tossed in our sweet ‘n’ spicy General Mux sauce (borrowed from the Bowl) and a crunchy Asian broccoli slaw.

2) Crab and artichoke quesadilla, served with black beans and topped with sriracha mayo.

Course three: 1) Bananas Elvis, featuring a banana with peanut butter, honey and chocolate chips, rolled up in a flour tortilla then deep fried ‘til crispy.

Topped with a little more honey and chocolate fudge and served with vanilla ice cream.

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 21

22 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Enjoy your date and let your dog sleep with us!

Just a few of our many satisfied customers

Wilmington’s largest Doggie Daycare and Overnight Boarding resort • 27,000 Sq. ft. Indoor and Outdoor play area • Climate Controlled Bring this in for

• Obedience Training • All Breed Grooming • Overnight say includes full day of play Call today

(910) 772-1730 1940 North County Drive Your best friend will thank you for it!

Conveniently located 1 mile from GE by the Airport

10% off!

Good only during Oct. 2

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 23

24 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Shop Where Your Chef Shops!

Jacobi Lewis has been the leader in the food service industry for over 70 years

OPEN TO THE PUBLIC

We pride ourselves on remaining ahead of the trend on many new products and directions developing in the food service industry.

Come in for the best selection of knives, utensils, pots, pans and everything else for the modern kitchen.

622 S. Front St. • 763-6201

www.jacobi-lewis.com You’ll find us & our convenient parking just under the bridge

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 25

idtown

5533 Carolina Beach Road (910) 392-7224

206 Old Eastwood Rd (910) 798-9464

The drumsticks and wings at Buffalo Wild Wings have been all the rage in encore’s Best Of poll numerous years running. It could be because BWW’s numerous sauces make them all the rage. Mango Habanero, Asian Zing, Spicy Garlic, Teriyaki, Caribbean Jerk, Honey BBQ, or their traditional Mild, Medium, Hot and even Blazin’ sauces turn bland wings into something decadently different upon every bite.

While wings, whether bone-in or boneless, continue being the draw to BWW, their sports bar houses gazilions of TVs and beer-on-tap, too. Two local spots continue serving Wilmington, including their newest, opening off Old Eastwood Road, and their Monkey Junction location off Carolina Beach Road. Committed to local and regional fanfare, they play Panthers’ games, not to mention all the college basketball games that make North Carolinians seem rather insane (Tar Heel, Blue Devil, Demon Deacon and Wolfpack fans alike). Hockey, baseball, wrestling, racing—it’s heaven on earth for sports fanatics.

Lunch Madness Special: Buy one for $5.99, get one free!

Monday-Friday, 11am-2pm only Choose From: 1) Six traditional wings and French fries.

2) Boneless wings and French fries.

3) Cheeseburger Slammers and French fries.

4) Grilled Chicken Wrap and tortilla chips.

5) Chicken Tenders and French fries.

6) Grilled Chicken Buffalito and tortilla chips.

26 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

idtown

5400 Oleander Dr. (910) 799-7000 www.FLATeddiesRestaurant.com

A unique concept, combining exceptional service and a modern approach to cooking, FLAT Eddie’s pecialties include artisan FLATbreads, fresh salads, unique wraps and sandwiches, alongside hearty entrees. The airy dining room is the perfect setting for a workday lunch, date night or family dinner. The restaurant also features a full bar area for an after-work drink with friends. Taste their smoked chicken or their pork BBQ FLATbread for a different take on pizza, and don’t miss out on their decadent fried green tomatoes or crab dip to start off the meal. Their Wilmington Restaurant Week menu is sure to appease the stomach and the wallet.

Lunch: $8/person

Three-course dinner for two: $20

Course one—choose one: 1) Smoked salmon FLATbread, served with red onions, capers and chopped tomato and caviar. (tax included) 2) Hot sausage and crackled onion FLATbread, served with Parmesan and herb-seasoned bread crumbs.

3) Roasted eggplant FLATbread, served with grilled mushrooms, fresh The FLAT rate lunch arugula and dried tomatoes,with Parmesan and EVOO. includes eight ounce burger, 4) Crab dip, combining lump crab meat, cream cheese and spices, served with toast points or FLATbread chips. with applewood-smoked 5) Jumbo Hot Wings, tossed in Buffalo sauce, served with celery sticks and homemade blue cheese dressing. bacon, American cheese, 6) Home-cooked potato chips, made from fresh potatoes, seasoned with house blackening leaf lettuce, tomato and spices, served with honey-sriracha sauce.

Eddie’s secret 7) Roasted red-pepper hummus, made from a blend of cool roasted red sauce on a signature peppers and scallions,served with FLATbread chips.

FLATbread, Served 8) Classic calamari, breaded, and served with marinara sauce. with fries and a nonCourse two: alcoholic drink.

Two house salads, served with mixed greens, tomatoes, cucumbers, red onions, housemade croutons and shredded white cheddar cheese. Choice of homemade dressings.

Course three—choose two: 1) Pepperoni FLATbread, served with mozzarella cheese over traditional red sauce.

2) Four-cheese FLATbread, served with mozzarella, provolone, white cheddar and parmesan, sprinkled with oregano and roasted garlic, infused with olive oil.

3) Meatball FLATbread, served with fresh sautéed spinach, mushrooms and chopped meatballs with traditional red sauce, topped with mozzarella and shaved Parmesan.

4) FLAT Eddie FLATbread, served with eggplant, red onions, dried Roma tomatoes and peppadew peppers, over pesto Alfredo sauce, with sharp white cheddar, mozzarella and Parmesan cheeses.

5) Mediterranean FLATbread with roasted red peppers, Kalamata olives and spinach with feta cheese crumbles.

6) House-roasted Roma FLATbread, served with roasted Roma tomatoes, mushrooms and red onions over pesto, topped with provolone and blue cheese.

7) Hawaiian FLATbread with grilled honey ham, pineapple chunks, red onions and mozzarella cheese over red sauce, topped with toasted coconut. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 27

ilmington North

885 Town Center Drive (910) 256-1187

On the Wrightsville-Beach side of town, another fondue haven beckons many dipping-happy customers to its tables. After all, nothing can prove more romantic than feeding a special someone a chocolate-dipped strawberry. Melting Pot participated in last season’s Restaurant Week, and they had much success in packing the house, as they offered a three-course fine-dining meal at pennies of the normal cost. Be on the lookout for something completely decadent and indulging, and be sure to book a table and a date early for fall. It’ll be one of the more memorable dining moments of the year.

Three-course lunch: $15/person Choose cheese, salad and dessert courses only!

Four-course dinner: $25/person Course one—choose one: 1) Cheddar cheese fondue, featuring aged, medium-sharp cheddar and Emmenthaler Swiss cheese, lager beer, garlic, and seasonings.

2) Traditional Swiss cheese fondue, featuring Grùyere and Emmenthaler Swiss cheeses, white wine, a touch of garlic, nutmeg, fresh lemon and Kirschwasser.

3) Wisconsin trio cheese fondue, featuring creamy Fontina and Butterkäse, as well as buttermilk bleu cheese, with white wine, fresh scallions and a hint of Sherry.

4) Fiesta cheese fondue, featuring cheddar cheese, with the flavor of Mexican herbs, spices, jalapeño peppers and salsa, served with tortilla chips and at preferable spice level.

Course two—choose one: 1) Mushroom salad, featuring fresh sliced mushrooms and crisp greens, topped with freshly prepared Parmesan-Italian dressing.

2) Chef’s salad, featuring crisp greens with Roma tomatoes, cucumbers, sliced eggs, smoked ham and Emmenthaler Swiss cheese, topped with a sweet and tangy house dressing.

3) California salad, with mixed baby salad greens, Roma tomatoes, walnuts, and gorgonzola cheese, topped with raspberry black-walnut vinaigrette dressing.

4) Caesar Salad, featuring romaine and homemade Caesar dressing.

Open for lunch during Wilmington Restaurant Week, noon - 3 p.m.

Course three—choose one: 1) Signature selection, featuring filet Mignon, white shrimp, teriyakimarinated sirloin, breast of chicken and cedar-plank salmon.

2) Chicken trio, featuring breast of chicken, Cajun chicken, garlic-chili chicken.

3) Seafood trio, featuring white shrimp, scallops and cedar-plank salmon Course four—choose one: 1) The Original features signature milk chocolate, complimented with a swirl of crunchy peanut butter.

2) Amaretto Meltdown comes with silky white chocolate, swirled with Amaretto and flambéed tableside.

3) Cookies ‘n Cream, marshmallow dream with dark-chocolate topped with marshmallow cream, flambéed to toast the marshmallow, swirled together and garnished with crushed Oreo cookies.

4) Flaming turtle with milk chocolate, caramel and chopped pecans, flambéed tableside.

5) Bailey’s Irish Cream Dream comes with milk chocolate swirled with Bailey’s Irish Cream.

6) Yin & Yang features half dark chocolate and half white chocolate, artfully swirled in the same pot for that special mix of flavors.

7) Chocolate s’mores consists of milk-chocolate fondue topped with marshmallow cream, flambéed to toast the marshmallow and then garnished with crushed Graham crackers. Also includes Graham crackers for dipping.

8) Pure milk chocolate, dark chocolate or white chocolate, melted for the most pure of all chocolate fondues.

28 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

ilmington North

6623 Market Street 910.799.3847 Open: Lunch 11 a.m.-3 p.m. Dinner 5:30 p.m.-10 p.m.

Chef Keith Rhodes and his wife, Angela, opened Catch with a simple idea: to serve the best local ingredients with a modern twist. They support North Carolina’s organic farmers, local fisheries and sustainable fishing practices to help stimulate the local economy. Their high-quality food continues comforting locals time and again. Winning encore’s Best Chef many years now in a row, Rhodes produces palate-pleasing menu items, such as North Carolina sweet potato salad and red miso-broiled salmon.

Decades of experience assure his creations are anything but ordinary, and his fourcourse dinner for Restaurant Week will be a debut success, for sure.

Four-course dinner: $25/person Appetizer—choose one: 1) A cup of shrimp, bacon and corn chowder.

2) Korean-style pulled pork buns.

Salad—choose one: 1) Hibachi salad: Mixed greens, cucumbers, mushrooms and carrots, with sesame-seed dressing.

2) NC sweet potato salad: Baby spinach, goat cheese and cranberries, with honey-shallot dressing.

Entrées—choose one: 1) Hickory-smoked pork tenderloin, served with truffle mac and cheese and wilted arugula.

2) Blackened local catfish, served with white-cheddar-scallion mash, stir-fry spinach and a mango salsa.

3) Sesame panko tilapia with basil-fried rice and kimchi-style bok choy and miso-ginger aioli.

Dessert—choose one: 1) Warm chocolate bundt cake.

2) Zucchini bread cupcake with kaffir-lime icing. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 29

ilmington North

8262 Market Street (910) 686-2296 Kornerstone is a Mediterranean-style bistro, offering a variety of fresh produce, organic meat and seafood, and beautifully dressed pastas. The heart of the restaurant is the wood-fired oven, used to create famous Neopolitanstyle pizza. Since the restaurant prides itself on offering fresh, local food, lunch and dinner specials change daily.

A selection of the finest gelato ice creams, homemade desserts and Lavazza coffee top off a perfect meal. The restaurant has full ABC permits, daily drink specials, and a well-designed wine list. The ambience, friendly staff and talented chefs create a dining environment well-suited for enjoying friends, family and business associates.

Four-course dinner for two: $40 Course one: Caprese salad, featuring vine-ripened tomatoes, fresh basil and housemade Mozzerella Course two—choose two: 1) Choice of our homemade soups.

2) House salad.

Course three—choose two: 1) Riviera Chicken, sea salt and herb-crusted Ashley Farms roasted half-chicken, served with citrus pesto.

2) Apricot-Glazed Salmon seared to perfection and topped with a sweet-and-spicy glaze.

3) Shrimp Fra Diavolo in a spicy tomato and cream sauce with fresh herbs and a half pound of shrimp Course four—choose one: 1) Tiramisu: Italian lady fingers soaked in espresso, layered with mascarpone custard and topped with cocoa powder.

2) Cannoli: Traditional fried pastry shells, dipped in chocolate, filled with sweetened ricotta cheese and chocolate chips 3) Sample of Both

30 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

ilmington North

1981 Eastwood Road (910) 256-4955 Making a return visit to our Restaurant-Week table is Wilmington’s Best Steak, as judged by readers of encore magazine. Welcome Port City Chop House to the rounds. They have been serving diners the best cuts of meats for years now—and that includes not only prime selections of beef but fresh fish and shellfish that cannot be beat. From certified Angus filet Mignons to bone-in strip steaks to a wonderful Cowboy ribeye, ordering red meat is luxury here.

Pair it with a style or preparation, like their Oscar (steamed crab meat, asparagus and bearnaise) or au poivre (cracked peppercorn and brandy cream sauce), among other choices, and the experience will be one diners will want to relive again and again.

Three-course dinner: $27.50/person Course one—choose one: 1) House salad, with mixed greens, tomato, cheddar, bacon, roasted almonds, croutons, peppers, onion and choice of dressing.

2) Baby iceberg salad, filled with bleu cheese dressing, then topped with diced tomato, applewood bacon, and shaved red onion.

3) Bowl of soup—either Blue Crab Bisque or one of their ever-changing daily special soups.

Course two—choose one: 1) Ten-ounce certified Angus beef flat-iron steak, cooked perfectly tender, and flavorfully grilled and glazed with garlic butter.

2) Ten-ounces of Atlantic salmon, served with a blend of pepper and spices.

3) French Quarter chicken, served over Cajun rice pilaf, topped with a spice tomato cream sauce, jumbo shrimp and Andouille sausage.

Entrées come with choice of side item as listed on PC Chop House menu.

Course three—choose one: 1) Blue-ribbon winning recipe! Pound cake, topped with vanilla ice cream and seasonal fruit.

2) Creamy vanilla cheesecake, with Graham cracker crust and choice of raspberry or blueberry compote. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 31

SOUTH BEACH GRILL 100 South Lumina Avenue (910) 256-4646

If an intimate, casual, beachy atmosphere sounds like the right ticket for Wilmington Restaurant Week, then South Beach Grill can definitely satisfy the most extravagant of cravings. Both their lunch and dinner menus are widely varied, with Southern favorites like fried pickles and more surprising dishes, such as sweet potato-crusted flounder. During Restaurant Week, Chef James Rivenbark has turned up the volume, showing off his trained culinary skills. Judging from the restaurant’s previous participation: Make reservations! Their menu always impresses!

Three-course dinner: $27.95/person Course one—choose one: 1) Roasted sweet corn soup, topped with crispy pancetta and succulent backfin crab.

2) Warm portobella mushroom and fennel salad, served over spinach with a bacon-Balsamic vinaigrette.

3) Autumn sweet croquette, with Meyers dark rum and honey sauce, topped with spiced pecans.

4) Stuffed prawns, filled with backfin crab and herbs, finished with a fresh carrot-ginger sauce.

Course two—choose one: 1) Pan-seared black grouper, served with a Moroccan couscous and a spiced shrimp citrus buerre blanc.

2) Carolina osso buco, featuring a braised “falling off the bone” pork shank over roasted fennel whipped potatoes.

3) Duck duo, featuring char-grilled duck breast and confit duck leg quarter over apricot jasmine rice, finished with a pinot noir blackberry ginger sauce.

4) “Two-way” filet, blackened and topped with gorgonzola crumbles, with its counterpart char-grilled with a cabernet reduction demi glace, served over a roasted red pepper risotto.

Course three—choose one: 1) Molten chocolate lava cake, served with a strawberry and dark chocolate sauce.

2) Caramalized Fuji-apple bread pudding, finished with cinnamon créme anglaise.

32 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

at the Holiday Inn Sunspree Resort 1706 North Lumina Avenue Allow Wilmington Restaurant Week to feel like a culinary vacation by making reservations at Verandah Cafe in Wrightsville Beach, located inside the Holiday Inn Resort.

The cafe has expansive views of the Atlantic Ocean, something sure to uplift the spirits during any lunch. Plus, their culinary craftsmanship comes through tenfold, as they treat every meal like a fine-dining experience. A three-course midday break here will transform any day from hum-drum into something special.

Three-course lunch: $12.95/person

Four-course dinner: $24.95/person

Course one—choose one: 1) Curried butternut squash soup, topped with toasted almonds.

Course one—choose one: 1) Curried butternut squash soup, topped with toasted almonds.

2) Apple-onion soup with melted Gruyere cheese.

2) Arugula salad, garnished with fresh pears, Gorgonzola cheese, and sweet-coated walnuts, dressed with a maple dijon mustard balsamic vinaigrette.

Course two—choose one: 1) Arugula salad garnished with fresh pears, Gorgonzola cheese and sweet-coated walnuts,dressed with maple Dijon mustard balsamic vinaigrette.

2) Warm shitake and oyster mushroom salad, sautéed in garlic Sherry wine.

Course two—choose one: 1) Creamy seafood risotto, with shrimp, lump crab and lobster meat.

2) Six ounces of beef tenderloin, served with creamy Gorgonzola sauce, Yukon Gold mashed potatoes and mini fall vegetables.

Course three—choose one: 1) Raspberry port-poached pear, dipped in chocolate with pistachio nuts.

2) Cranberry and white-chocolate bread pudding with vanilla ice cream

Course three—choose one: 1) Sauteéd grouper, with a lump crabmeat, diced tomato, spinach and mushroom chipotle sauce—a house special recipe!

2) Sixteen ounces of a bone-in cowboy steak, served with herb butter, Yukon Gold mashed potatoes and mini fall vegetables.

Course four: 1) Raspberry port-poached pear, dipped in chocolate with pistachio nuts.

2) Cranberry and white-chocolate bread pudding with vanilla ice cream. www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 33

275 Waynick Boulevard (910) 256-2251 Whether you’re craving a romantic ocean-front dinner for two or a quick lunch with your family, EAST restaurant will be just what you’re looking for during encore’s Wilmington Restaurant Week. Delight your taste buds with local seafood specials while watching the moonrise over the tides.

With award-winning cuisine, and breath-taking views of the beach and their ocean front gardens, EAST, located in Wrightsville Beach’s Blockade Runner, is sure to please at any time and for any occasion.

Three-course lunch: $14/person Course one: Assorted artisan breads and crostinis, served with Tuscanspiced extra virgin olive oil and Kalamata olive tapenade.

Course two: Build Your Own Salad, choosing from a plethora of fresh greens and veggies, topped with either chicken or blackened salmon.

Course three: Chocolate tiramisu, served with vanilla anglaise and raspberries.

Four-course dinner: $31/person Course one: A cup of lobster bisque, served with Old Bay whipped cream and a lobster salsa crostini.

Course two: Caesar salad, served with hearts of romaine, tossed with garlic focaccia croutons, Parmesan and housemade Caesar dressing.

Course three—choose one: 1) Organic Ashley Farms Frenched chicken, marinated in rosemary and garlic, served with caramalized shallots and cremini mushrooms, a potato gratin, vegetable sauté and finished with a Marsala demi-glace.

2) Bank’s Channel local flounder and shrimp, dusted with seasoned cornmeal breading, lightly fried or broiled, served with petit baked potatoes and coleslaw, along with cocktail and remoulade sauces.

3) Jumbo-lump crab-stuffed salmon, lightly bronzed and served with an herb and lobster risotto, garlic-sautéed spinach and finished with a Brandy lobster sauce.

Course four: Pumpkin Créme Brulee, served with sweet pumpkin-laced custard, with burnt cane sugar and cinnamon whipped cream.

Make a reservation with www.Opentable.com

34 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Monkey Junction 5226 S. College Road Suite 5, (910) 799-7077

Of its many successes, Cape Fear Seafood Company does one thing flawlessly: seafood. Its inventive menu practically speaks for itself, offering a succulent Figure 8 Stuffed Flounder and decadent Grouper Saltimbocca. From the picky to the downright persnickety, this sophisticated seafood bistro is sure to please everyone stepping through its doors. Locally owned and operated, the Monkey Junction restaurant saw great success last Restaurant Week—so any diner who missed out on their tasty show should go ahead and plan on a seating this go ‘round.

Three-course dinner for two: $49 Single diners: $25/person Course one—choose two: 1) Blue crab quesadilla served with ranchero salsa.

2) Roasted red pepper and crab bisque, served with a hint of Sherry.

3) Southern-fried-okra, hand-battered to golden perfection.

Course two—choose two: 1) Jambalaya, served with sautéed scallops and shrimp, Andouille sausage, okra, onions, tomatoes and spices, served over rice.

2) Kabobs, served with seasoned steak and shrimp, over rice Pilaf and green beans.

3) BBQ salmon, served with homemade whipped potatoes and green beans.

Course three—choose two: 1) Crème Brûlée, served with a classic custard beneath caramalized sugar shell.

2) Chocolate Chip Pecan Torte, enhanced with a splash of bourbon.

3) Key Lime Pie, a classic from the Keys made in the Junction.

A bottle of wine or any four-glass combination of our selected wines, Yuengling or Miller Lite draft beer included.

Non-alcoholic beverages can be substituted.

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 35

3315 Masonboro Loop Rd., (910) 794-3002 As one of the area’s most refined classic Italian bistros, Siena Trattoria boasts Wilmington’s best lasagna, pizza and pasta served with a smile. Siena prides itself on using the best ingredients to make the most satisfying traditional Italian fare, with quality the top priority. This pint-sized cafe is the ideal location for a cozy, casual, mozzarella-filled dinner sure to cure those breezy nights.

Four-course dinner for two: $40 Course one—choose one:

1) Eggplant bruschetta with aged Balsamic.

2) Calamari Fritti, served with tender, crisp house-breaded calamari, served with mild or hot marinara 3) Mussels steamed with garlic, shallots and white wine.

4) Grilled hot sausage over white beans.

Course two: Two house salads, served with baby mixed greens, tossed with tomatoes, Kalamata olives, and caramelized onions, in Siena’s house vinaigrette.

Course three—choose two: 1) Shrimp Scampi, featuring shrimp, garlic, lemon and white wine over linguini.

2) Chicken Marsala, served with a chicken breast sautéed with mushrooms, shallot and rosemary, deglazed with marsala and finished with demi glace.

3) Fettucini Alfredo served in a creamy butter and Parmesan sauce.

4) Salmon Siciliana, with grilled salmon, in a spicy tomato, caper and anchovy sauce.

5) Linguini Primavera, fetauring fresh vegetables, garlic and olive oil.

Course four: Choose a dessert to share.

36 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

3520 S. College Rd. (910) 350-3663 Pine Valley Market reigns the créme de la créme in local gourmet shops, as proven by their numerous encore Best-Of wins over the years.

Owners Kathy Webb and Christi Ferretti have made this gourmet haven a favorite local spot, keeping customers happy with their impeccable culinary offerings and amazing customer service.

The restaurant offers in-house lunches of delightful flavors—from salads to sandwiches, soups to wraps—as well as take-home meals that will give family dinner nights a better punch of popularity. These ladies approach their first Wilmington Restaurant Week with open arms, and what’s sure to be an influx of diners.

Two-course lunch or dinner: $9/person Course one—choose one: 1) Philly sandwich, served with choice of chicken, beef or portabello mushrooms, topped with onions, peppers, mushrooms and American cheese on a hoagie, served with sweet potato fries.

2) Bowl of homemade daily soup and a side salad with choice of homemade dressing.

3) Chef salad, served with Romaine, turkey, ham, cheddar cheese, tomato, cucumber, red onion, hard-boiled eggs and crumbled blue cheese, with choice of homemade dressing.

4) Shrimp and grits, served with creamy, stone-ground grits and succulent shrimp, with Pine Valley Market’s signature blend of spices and sauce.

Course two—choose one: Dessert bar, featuring choice of orange brownie, peanut-butter brownie or chocolate-chunk brownie.

Meal comes with fountain beverage!

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 37

4418 Shipyard Boulevard (910) 799-6222 Like its sister of a Burrito Barn, Flaming Amy’s Bowl goes a different route: Rather than master the burrito, they’re mastering noodle and rice bowls, a la Mongolian-style grilling. Here’s how it works: Pick your ingredients—freshly chopped veggies, meats, sauces and starches—take it to the grill, and they’ll cook it up before your eyes for the perfect meal. Repeat upon seconds and thirds.

Three-course dinner for two: $25 Comes with any two beverages, adult or otherwise.

Course one: Two cups of spicy sweet-potato curry soup.

Course two: Two all-you-can-eat dinner bowls—a build-your-own concoction, featuring tons of veggies, proteins and sauces, over rice or noodles, cooked to order over a Mongolian-style grill.

Second and third helpings welcomed.

Course three: Two slices of pumpkin cheesecake.

38 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Fish Bites 6132 Carolina Beach Road (910) 791-1117

This might be Fish Bites first time participating in Wilmington Restaurant Week, but they’re certainly no strangers to Cape Fear eaters. They’ve gained a huge following during their first year in business, owing mostly to word-of-mouth praise from happy diners. The fact that the restaurant doubles as a seafood market means folks can even pick the fish they would like to eat and wait while it cooks!

Chef Kevin Winebar learned the secrets of Cajun cooking while working in New Orleans, but Fish Bites offers choices for all palates. Their Restaurant Week menu offers a delectable glimpse of the varied flavors, from live Maine lobster to Cajun grits and salmon. Something awaits everyone upon every new visit!

All seafood is fresh; as a result, some items may become unavailable throughout the week. Feel free to call ahead!

Two-course lunch: Three-course dinner: $25/person 4 p.m. - ‘til, daily. $7.50/person Course one—choose one:

11 a.m. - 3 p.m.

Comes with choice of non-alcoholic beverage.

1) House or Caesar salad, made with fresh, crisp vegetables and homemade dressing.

2) A cup of homemade soup, such as lobster bisque, New England clam chowder or a soup of the day.

Course one—choose one: 3) Garlic and wine mussels, served with fresh, sweet and succulent Prince 1) A cup of homemade soup, such as lobster bisque, Edward Isle mussels, pan-steamed in a fresh lemon-garlic and wine sauce.

New England clam chowder or a soup of the day.

4) Shrimp and crab spring rolls, made with delicious fresh shellfish, fresh vegetables and 2) Garden salad served with fresh, spices, then deep fried and served with Southwest Thai sauce. crisp veggies and choice of dressing.

5) Fresh and delicious calamari rings and tentacles, lightly breaded and 3) Caesar salad, served with romaine, croutons, flash-fried, served with Southwest-Thai sauce or homemade marinara.

Parmesan and creamy Caesar dressing.

Course two—choose one: Course two—choose one: 1) Cajun salmon and grits, featuring blackened salmon filet over 1) Fresh fish tacos of the day, nestled in two flour panko-fried, stone-ground grit cake, topped with a Cajun cream sauce. tortillas, stuffed with fresh fish from our market, sea- 2) Stuffed pork tenderloin roulade, filled with homemade, fresh cornbread stuffing, baked soned just right with shredded lettuce, cheddar-Jack and served over wild rice and fresh, sautéed veggies, finished with a rosemary-infused cheese, sour cream, salsa and homemade chips.

Port wine sauce.

2) Tuna melt, served with fresh yellowfin tuna on 3) Chilean sea bass, served with cocounut shrimp, drizzled witha coconut-ginger sauce, marble rye bread, with Swiss cheese and all the trimserved with a fresh vegetable medley and wild rice. mings, and served with homemade chips.

4) Maine lobster, weighing in at one and quarter pounds on average, taken from the in3) Authentic fish and chips, made with only fresh house lobster tank, and steamed to perfection, served with fresh corn, baby North-Atlantic cod, beer-batter fried using our own potatoes, drawn butter and a lobster bib.

“Bite-Me Brew” beer, and served with homemade Course three—choose one: chips, tarter sauce and malt vinegar.

Desserts change daily, but may include: 1) Key Lime Pie 2) Something chocolate 4) Caesar salad, served with grilled chick or shrimp.

3) Cheesecake, such as orange poppy seed or Chambord flavors www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 39

503 Olde Waterford Way Leland, North Carolina (910) 383-1885 www.RomanellisRestaurant.com Eddie Romanelli’s knows Italian fare at affordable prices! They have hefty servings of pastas, sandwiches, pizzas and more, not to mention fantastic service to boot. People will be crossing the bridge without fail for lunch and dinner, to take advantage of the only Leland participant during WRW.

Two-course lunch: $6/person Course one—choose one: 1) House salad, served with fresh mixed greens, topped with bacon, cheddar, toasted almonds, egg and tomatoes, and choice of homemade dressing.

2) Cup of daily homemade soup, served with the freshest, finest ingredients.

Course two—choose one: 1) Half-order of lasagne, layered with Italian sausage, ground beef, meatballs and three cheeses, covered with homemade red sauce.

2) Half-order of spaghetti and meatballs, a traditional classic dish, made in-house.

3) Half-order of eggplant rollantini, served with lightly breaded and fried eggplant, rolled and filled with spinach, ricotta cheese and marinara sauce, topped with mozzarella.

4) Half-order of crab cannelloni, made with lumb crab meat and cheese, in a homemade sauce.

Served with choice of non-alcoholic beverage.

40 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com

Three-course dinner for two: $20

Course one—choose two: 1) House salad, served with fresh mixed greens, topped with bacon, cheddar, toasted almonds, egg and tomatoes and choice of homemade dressing.

2) Cup of daily homemade soup, served with the freshest, finest ingredients.

Course two—choose two: 1) Half-order of lasagne, layered with Italian sausage, ground beef, meatballs and three cheeses, covered with homemade red sauce.

2) Half-order of spaghetti and meatballs, a traditional classic dish, made in-house.

3) Half-order of eggplant rollantini, served with lightly breaded and fried eggplant, rolled and filled with spinach, ricotta cheese and marinara sauce, topped with mozzarella.

4) Half-order of crab cannelloni, made with lumb crab meat and cheese, in a homemade sauce.

Course three: Chocolate cake to split.

Served with non-alcoholic beverages.

15 Carolina Beach Avenue, North (910) 458-5255 Carolina Beach’s premier sports bar has been keeping locals full and comfortable among many nights of live music and casual fun. Serving fresh, homemade dishes, like ancho chili honey glazed salmon and crusted mahi mahi, makes them stand above most pub grub around town. Sure, they serve their fare share of burgers, sandwiches and quesadillas, but they also have loaded crab bisque, meatloaf sandwiches and half roasted chickens. Welcome them to their first Restaurant Week with a bang!

Three-course lunch: $9/person

Three-course dinner: $25/person

Course one—choose one: 1) House salad with fresh, crisp veggies and choice of dressing.

2) Caesar salad, served with romaine, croutons, shaved Parmesan and Caesar dressing.

3) Cup of daily soup.

Course one—choose one: 1) House salad with fresh, crisp veggies and choice of dressing.

2) Caesar salad, served with romaine, croutons, shaved Parmesan and Caesar dressing.

3) Cup of daily soup.

4) Winter salad, featuring mixed greens, fresh sliced apples, toasted walnuts and blue cheese crumbles.

Course two—choose one: 1) Low-country shrimp ‘n’ grits, served with thick bacon slices, shallots, diced tomato and scallions in a creamy sauce over cheddar grits.

2) Sliced beef tenderloin, served with a chipotle-honey glaze, chunky, red bliss garlic mashed potatoes and sautéed green beans.

3) Penne harvest, featuring grilled vegetables tossed in a pesto cream sauce and served over penne pasta, with garlic bread.

4) Chicken pot pie made with a sweet potato crust with chicken breast, potatoes, peas and carrots in a creamy fricasse.

Course three—choose one: 1) Brownie a la mode, 2) Slice of blueberry pie.

3) Apple spice cake. 4) Italian sorbet.

Course two—choose one: 1) Bird Brie, featuring seasoned chicken breast with smoked bacon, caramalized onions, sliced apples and melted brie cheese.

2) Spicy black bean burger, made in house and served on a toasted tortilla, with pepper Jack cheese and chipotle ranch.

3) Shrimp tacos, topped with Baja slaw and drizzled with Southwestern ranch.

Course three—choose one: 1) Brownie a la mode 2) Slice of blueberry pie.

Meal comes with choice of sweet or unsweet tea.

Meal comes with glass of house wine or select draft.

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 41

WRW

lanner

WED.

LUNCH___________________________________________

OCT. 20

DINNER__________________________________________

THURS.

LUNCH___________________________________________

OCT. 21

DINNER__________________________________________

FRI.

LUNCH___________________________________________

OCT. 22

DINNER__________________________________________

SAT.

LUNCH___________________________________________

OCT. 23

DINNER__________________________________________

SUN.

LUNCH___________________________________________

OCT. 24

DINNER__________________________________________

MON.

LUNCH___________________________________________

OCT. 25

DINNER__________________________________________

TUES.

LUNCH___________________________________________

OCT. 26

DINNER__________________________________________

WED.

LUNCH___________________________________________

Welcome letter

42 Wilmington Restaurant27 Week Guide | www.wilmingtonrestaurantweek.com DINNER__________________________________________ OCT.

LUNCH

Price Index

Mixto.......................................................................................................... Select items: $5/person Buffalo Wild Wings........................................................ Select items: buy one for $5.99, get one free Priddyboy’s...........................................................................................Three-course: $5.99/person Eddie Romanelli’s.......................................................................................... Two-course: $6/person Saltworks II..................................................................................................Select items: $7 - $8.95 Fish Bites................................................................................................. Two-course: $7.50/person FLAT Eddies.................................................................................................. Select item: $8/person Pine Valley Market........................................................................................ Two-course: $9/person Black•Horn Bar & Kitchen............................................................................Three-course: $9/person Verandah Cafe....................................................................................Three-course: $12.95/person East at the Blockade Runner Beach Resort....................................................Three-course: $14/person Crow Hill.................................................................................................Three-course: $15/person Jamaica’s Comfort Zone......................................................... Three-or four-course: $15 - $25/person Press 102.................................................................................................Three-course: $15/person The Melting Pot.........................................................................................Three-course: $15/person The Eat Spot.............................................................................................Three-course: $20/person

DINNER

Priddyboy’s...........................................................................................Three-course: $5.99/person Saltworks II..................................................................................................Select items: $7 - $8.95 Pine Valley Market........................................................................................ Two-course: $9/person Nicolas......................................................................... Four or five-course: $15.95 - $35.95/person Jamaica’s Comfort Zone......................................................... Three-or four-course: $15 - $25/person Mixto........................................................................................................ Four-course: $20/person Hieronymus Seafood.................................................................................. Four-course: $20/person The Eat Spot.............................................................................................Three-course: $20/person Verandah Cafe..................................................................................... Four-course: $24.95/person Caprice Bistro...........................................................................................Three-course: $25/person Catch....................................................................................................... Four-course: $25/person Black•Horn Bar & Kitchen..........................................................................Three-course: $25/person Fish Bites..................................................................................................Three-course: $25/person The Melting Pot.......................................................................................... Four-course: $25/person Press 102.................................................................................................Three-course: $25/person Cape Fear Seafood Company....................................................................Three-course: $25/person Yo Sake.................................................................................................... Four-course: $26/person The Little Dipper......................................................................................... Four-course: $27/person Port City Chop House...........................................................................Three-course: $27.50/person South Beach Grill.................................................................................Three-course: $27.95/person Aubriana’s...............................................................................................Three-course: $30/person East at the Blockade Runner Beach Resort..................................................... Four-course: $31/person Ruth’s Chris Steak House............................................................................Three-course: $35/person

LUNCH OR DINNER FOR TWO

Saltworks II ..................................................................... Select items, lunch or dinner: $13.50Eddie Romanelli’s....................................................................................... Three-course dinner: FLAT Eddies............................................................................................... Three-course dinner: Henry’s..................................................................................................... Three-course dinner: Flaming Amy’s Burrito Barn......................................................................... Three-course dinner: Flaming Amy’s Bowl................................................................................... Three-course dinner: Crow Hill.................................................................................................. Three-course dinner: Kornerstone.................................................................................................Four-course dinner: Siena Trattoria.............................................................................................Four-course dinner: Cape Fear Seafood Company..................................................................... Three-course dinner: The Basics................................................................................................. Three-course dinner:

$16 $20 $20 $20 $25 $25 $25 $40 $40 $49 $55

www.wilmingtonrestaurantweek.com | Wilmington Restaurant Week Guide 43

44 Wilmington Restaurant Week Guide | www.wilmingtonrestaurantweek.com