The Good Life | Wilmington Food Scene
Let’s start with the obvious. Wilmington is a water
town, after all, so the hunt for seafood is strong with
this crowd. The biggest problem is knowing how to avoid the tourist traps and
finding the hot spots locals actually
frequent. Shellfish for breakfast?
Oh yes, we do. This coastal community loves its crab cakes so
much; we even bring them to the
breakfast table. Eternal Sunshine on Eastwood Road has
benedicts for days, and if you’re
feeling something fishy on a Friday, this is your jam. Get a load of
hand-pattied blue crab claw meat a la
croissant or sample the Smoked Salmon
Benedict on parmesan peppercorn bread.
Going light for lunch? Look no further than
NOFO’s Savorez. Also look at their Yelp status be-
cause it’s impressively impeccable. The Brooklyn Arts
District has been blowing up in the past few years, and
Sam Cahoon’s luxurious Latin fare has only made the
homey neighborhood that much more of a draw.
Pop in just before noon, snag a seat at the
bar, and start with a Black Cadillac fea-
turing Hornitos Plata tequila, agave,
fresh pineapple and lime juice, and a
Grand Marnier Floater. In the non-
liquid lunch department, everyone
in your party will be fighting over
who gets to lick the plate of the
Langousta Y Coco (lobster ceviche
in an inexplicably addictive citrus-
coconut ginger marinade spiked with
It’s been a filling day. Scratch heavy
dinner plans, and catch the sunset at Anne
Bonny’s on the Riverwalk where baller bu;alo and
blue cheese shrimp meet frozen rose, and live music is
always on deck.
Wakey, wakey. We’re headed to the shore.
Start your Saturday o; at King Neptune on Wrightsville Beach’s main strip.
This Lumina Avenue longtime gem runs
from sunrise to late night and o;ers
coastal southern cuisine that will cure
you from the night before. Set your
sights on the Crab Bowl—a delicate
mixture of egg whites, citrusy pico de
gallo, guacamole, and crab meat. King
Neptune’s take on shrimp and grits also
gets high marks from regulars.
Thanks to a lighter morning meal, lead
your mounting appetite to Cape Fear Seafood
Company (with three locations, I might add) for a low-
country lunch. Get your spread on by sharing the bub-
bly Crab Dip—a rich hybrid of crab, spicy horseradish,
cheese, and spices served with dippable pita points. If a
downhome southern dish is what you’re after, the sea-
food platters—which come broiled, grilled, or fried—
are a comforting bite of the coast.
Finish your Saturday seafood finale by following
Take it easy (like a Sunday morning) and treat your-
self to some extra sleep. Roll into Shuckin’ Shack
around 11 AM, and belly up to their epic Bloody Mary
bar where you check o; your choice of spirit, mix, rim,
and garnish—and they take care of the rest. This re-
cently unveiled masterpiece is brimming with booze
and cream-cheese stu;ed snacks. Cover breakfast and
lunch here by pairing your tomatoey concoction with a
pile of chargrilled oysters.
For a superior Sunday night seafood feast, hit up
Catch on the busy end of Market close to Gordon
Road. Global twists on regional
seafood is the sweet spot of this
Asian-southern fusion restau-
rant, and celeb chef and James
Beard nominee Keith Rhodes is
always on his game. Go for the
soft shells if the season is right; oth-
erwise get after the signature North
Carolina Lump Crab Cakes in Lobster
Cream and 1/2 Pound “Hong Kong” Tempura Lobster Tail
with a citrusy ponzu reduction.