Port City Small Bites: Indochina inaugurates refurbished sushi room, Wilmington Brewing Company opens new tasting room, and more
SOUTH-EAST NC – There is a lot of movement around the harbor town regarding new restaurant, foodtrucks, bars and bottle shops openings and closings, as well as the launch of organizational and food festivals and events and festivals. non-profit. While Port City Daily already covers the majority of this news, changes and smaller changes sometimes go under the radar.
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“Small Bites” fills gaps in coverage and lets readers know what to expect when it comes to existing business expansions or menu changes, temporary closures and renovations, overtime or big openings. , pop-up events, or other newsworthy information that may be overlooked in the daily routine.
Indochine opens the renovated Saigon Sushi Room
One of Wilmington, Indochina’s most popular restaurants has renovated an area of its sprawling restaurant campus at 7 Wayne Dr. The Saigon Sushi Room at the front of Indochina – in the area where diners take orders at take out – is now open after being closed since the end of summer.
“It took about two months to complete,” according to owner Niki “Solange” Thompson, who worked with interior designer Denis Castro. Castro helped Thompson with his Café Chinois restaurant, located in the Pine Valley area, which opened in the spring of 2021.
With the same eye for bright colors, the designer and restaurateur transformed the dining room – which once served as a big party space – into a Saigon Sushi Bar with a red and white color scheme. The Lotus lights are suspended above eight tables of four to six trays, each given a makeover with camellia and rose sconces. A sushi bar oversees the space and can accommodate four to six additional diners.
Castro used Thompson’s extensive collection of Asian art to bring color to the walls. Over 50 canvases and framed works hang throughout the space, with Asian pottery, artifacts and other badges, from fans to fabric screens, filling the mood.
“We didn’t want this to be a traditional Japanese sushi bar,” Thompson said. “We wanted it to be eclectic, to include artwork from my personal collection, and you’ll also see posters of my son’s travels.”
The menu includes a dozen rolls, priced at $ 8.49 and up. However, diners at the sushi bar can also order from the extensive Indochinese curry, noodle and chef dishes.
Indochine and the Saigon Sushi Bar are open for lunch Tuesday through Friday from 11 a.m. to 2 p.m. and Saturday from noon to 3 p.m. and for dinner from 5 p.m. to 10 p.m. seven days a week (closed Thanksgiving).
READ MORE Catching up on the previous small bites of the port city
Stoked to organize wine pairing and cocktail dinners
The Stoked Restaurant in Carolina Beach is taking reservations for two upcoming wine and cocktail dinners in December. It will cost $ 50 per person for four courses, each accompanied by a drink.
The “M’Rockin Wine Dinner” on December 1st at 6.30pm, will be Moroccan themed, using ingredients like lamb, olives and couscous, as well as spices like cumin, paprika, garlic, ginger, cinnamon, cilantro, saffron, turmeric, among other flavors. The first course will be a Moroccan chicken and olive pastry, made with mixed cheeses and dried olives in oil, served with a Pinot Grigio Valdadige.
The second course will include acorn squash with chickpeas, couscous, raisins and spices, accompanied by a blend of Conundrum white wine. Afterwards, a rabbit and lamb tagine will be served, accompanied by vegetables with Moroccan spices and accompanied by Languedoc Close des Mures.
The dessert will be a traditional Moroccan vanilla sponge cake with ganache, served with a Barista pinotage.
The dinner on December 15th will be a cocktail from the Cape Fear Distillery. It will begin with Bloody Mary oyster shooters, accompanied by Gamefish vodka, followed by a starter of salmon belly sashimi with sticky rice and seaweed salad, accompanied by Maritime gin.
Next will be served black taupe chicken thighs from Oaxaca, with chipotle and Brussels sweet potatoes, accompanied by Solera whiskey. The final dish will consist of an apple-cinnamon bread pudding, accompanied by Cape Fear rum.
Stoked is located at 313 Canal Dr. and reservations for either dinner can be made by calling 910-458-8300.
Cape Fear Winery’s gin goes for gold
Speaking of Cape Fear Winery, located an hour west of Elizabethtown, the vineyard and distillery received some honors from the PR% F, the country’s largest tasting competition, hosted by Food and Beverage Magazine and Delta. Sky Club. Held in Las Vegas in September, the judges were made up of buyers, distributors, online retailers, bar, nightclub and restaurant managers, as well as hotel, resort and beverage makers. Home.
Cape Fear Winery won two gold medals for its Maritime Gin. Chief distiller Judith Scott told the Port City Daily in June that they took a different approach to flavoring alcohol, avoiding the strong pine needle notes indicating liquor.
“We went very low on the Juniper and added some lavender,” she said. “So it’s a little sweet and it has a citrus base, which makes it unique and light.
Local restaurants offering gin in the Port City area include Catawba Brewing, The George, Copper Penny, Triangle Lounge, Crust, Tavern on 17th, among others.
The End of Days distillery launches an artisanal extract of vanilla from Madagascar
It’s cake-a-thons season as the holidays approach. While End of Days can provide all the spirits one desires for the rum balls and eggnog, they also come in the game of extracts.
Before you stock up on regular vanilla flavors, try the gourmet artisanal End of Days version that will complement every batch of cookies, bars, cakes and pies to be made in the weeks to come. The brewery added Madagascar vanilla to its award-winning vodka at the port of entry to “produce spectacular rich and creamy flavors that all cooking enthusiasts, astute cooks and dedicated bakers will appreciate,” according to its website.
Supplies are limited, but the extract costs $ 19.95 for 4 ounces and can be ordered online. End of Days also has a commercial store in its Cargo District distillery, 1815 Castle St.
Wilmington Brewing Co. launches The Venue
The Wilmington Brewing Company location officially opened at 800 S. Kerr Ave. earlier in the week. The brewery’s founders, Michelle and John Savard, began the process three years ago, after purchasing the 3-acre lot next to its flagship building.
The venue expands 5,000 square feet of space to host special events and celebrations, from weddings to birthday parties, corporate meetings to seminars, and of course WBC outings. For the foreseeable future, however, this will be the home port of the brewery.
The Savards then turned to the renovation of the neighboring WBC, in order to increase production. As a result, they use the new Venue as their main tap room for as long as the renovations last.
“Hopefully, around a year,” Michelle said.
The venue comfortably accommodates up to 250 people, with an interior space bathed in natural light and six garage doors that open to bring in the outdoors. The interior was designed by The Coastal Manifest and is furnished with high and low tables, comfortable chairs and a sofa in a sitting area.
“There is a lovely patio along the wooded back space and a creek,” Michelle added, addressing the deck that runs the length of the new building. “You really don’t feel like you’re on Kerr Avenue over there.”
The venue will host food trucks on weekends, and offers games, including full-size cornhole and Connect. It will also remain suitable for dogs and families, while serving more than a dozen beers and wine. WBC will continue to sell four and six packs, as well as growlers and crowlers. Yet, one service area will cease as WBC evolves.
“After 10 great years, we will no longer be selling home brewing supplies,” Michelle said. “We will use the store space, as well as our old tap room, to renovate and create a larger tap room for our brewery. We are forever grateful for our beginnings as a homebrew supply store, but we are pivoting our business model and we know we need a bigger reception hall to create a fun community environment.
The opening hours of the brewery are Sunday to Wednesday from 11 a.m. to 9 p.m., Thursday until 10 p.m. and Friday and Saturday until 11 p.m.
Felix Café now serves breakfast
In early November, the Felix Cafe in Monkey Junction expanded its opening hours to include breakfast services. Open from 7 a.m. to 11 a.m., diners can enjoy southern classics like chicken and waffles and shrimp and oatmeal. The menu also offers a do-it-yourself breakfast option, omelet, scrambler, and Felix’s famous Monte Cristo.
Prices range from $ 8 to $ 20. Felix Cafe is located at 5226 S. College Rd.
Michael’s Seafood has a new executive chef
Across the Snow’s Cut Bridge on Pleasure Island, Michael’s Seafood has a new chef at the helm of the kitchen. Eric Walsh rose through the ranks at Michael’s during the summer season and took over the management role in early October.
Michael’s is well known for its plethora of seafood offerings, from award-winning chowder and blackened fish and oatmeal to flatbread and Bill’s crab pie. The restaurant will host an Oyster Roast for Thanksgiving Eve on Wednesday, Nov. 24, from 11 a.m. to 9 p.m., with oysters 50% on dinner and 20% take-out. Reservations are not necessary. It will also launch a new cocktail menu for the holidays.
Michael’s is located at 1206 N. Lake Park Blvd.
New event space at Johnny Luke’s
Johnny Luke’s has expanded its operations by adding private event space to its restaurant. It also has an on-site event manager to help clients plan their events according to their needs. The space is equipped with personalized lighting and offers audio and visual options to facilitate presentations, slideshows and music as needed.
The restaurant can also offer menu formulas: breakfast, brunch, buffets, appetizers, bar formulas and even plate dinners are available.
Johnny Luke’s is located at 5500 Market St., 910-769-1798.
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