Eat. Spring 2013

www.encorerestaurantweek.com | ENCORE RESTAURANT WEEK GUIDE | 1COVER PHOTO BY BETHANY TURNER • From Shuckin’ Shack’s Steam Pot

2 ENCORE RESTAURANT WEEK GUIDE | www.encorerestaurantweek.com

WelcomeWELCOME, READERS AND DINERS ALIKE!

The most delicious week of spring has arrived: March 13th-20th!

Decadent eats and treats can be indulged upon at over 30 participating Encore Restaurant Week eateries.

ERW started in the fall of 2009, as we at encore wanted to focus attention on the many superb dining options that abound in our

fair port city. Seeing as other metropolises and even smaller cities have successful restaurant weeks, we knew Wilmington would fol-

low suit. If there is anything our town of frequent diners knows, it’s good food.

Fast forward today; encore now embarks on its eighth event, as restaurant week is held every spring and fall. We are proud to

share its success with the many eateries that continue participating, and feature their most scrumptious recipes and impressive culi-

nary talents on prix-fixe menus across the area. From French to Indian, seafood to steaks to dinners for two, there is truly a plethora

of options to choose from when dining out between March 13th and 20th.

All you have to do is flip through our handy Encore Restaurant Week Guide—the book you’re cradling right now—choose your din-

ing itinerary for the week, and show up to redeem the offer. Just tell the waitstaff that you’re there to participate in Encore Restaurant

Week and the rest ... well, it’s easy as pie.

Eat. Drink. Indulge!

Shea Carver

Editor, encore magazine

ORGANIC JUICE BAR Medium $4.50 Large $6 Make it a smoothie for $1 more

(includes protein, flax, chia and hemp seeds, with soy, rice almond or cow milk)Black Pineapple: Pineapple, blackberries, raspberries, applesBlue Water: Watermelon, blue-berries, raspberries, blackberriesCarrot Cleanser: Carrot, beets, cucumberCBS: Carrots, beets, spinachCitrus Delight: Orange, lemon, spinach, parsleyClassic Greens: Carrots, celery, parsley, spinachDepression: Spinach, carrots, appleDiabetes: Apple, beets, carrotsFatigue: Apples, carrots, strawberries

Fred and Ginger: Apples, carrots, celery, gingerGinger Zinger: Apples, carrots, gingerHangover: Apples, oranges, lemon, grapes, beetsJackie: Papaya, watermelon, lemons, beets, carrotsLatin Cocktail: Pineapples, mango, carrots, apples, celery, pearMelonmania: Watermelon, cantaloupe, honeydew, orangesMelon-ade: Watermelon, lemonsPearly Teeth: Spinach, orange, parsley

Rise and Shine: Carrots, orangesSummer Sunset: Apples, carrots, beets, orangesSunset: Carrots, applesSuper Green: Cucumbers, apples, carrots, celery, romaine, lettuce, kale, papaya, parsley, fennel, gingerSuper Vigor: Orange, carrots, apple, celeryVictoria: Strawberries, blackberries, carrots, apple, kaleTropical Paradise: Beets, carrots, celery, cucumber, ginger, parsley, pineapple

317 N Front Street, in the Cotton Exchange • (910) 343-1374 • Mon-Fri: 7:30am - 6pm; Sat: 10am - 6pm; Sun: 12pm - 4pm

Ate too much during Restaurant Week?Try our Super Duper Green juice

to aid digestion!Spinach, parsley, celery, kale, fennel,

cucumber and apple

We also have a great selection in herbs, vitamins, teas and gluten-free foods!

www.purelifeorganic.com

www.encorerestaurantweek.com | ENCORE RESTAURANT WEEK GUIDE | 3

FOX AND HOUND Mayfaire Town Center • 920 Town Center Drive • (910) 509-0805

www.foxandhound.comFox and Hound is an English-style pub and grille that offers a warm, inviting ambiance and friendly, entertaining staff. Relax in the spacious bar area while watching your favorite game on one of 25 large, high-definition televisions. Or, choose to enjoy dinner in the mellow dining room or on the enclosed patio. Play pool on their premium tables, challenge your buddy to a game

of darts, or stop by before seeing a movie at the neighboring Mayfaire Cinema. Fox offers dishes for every palate and appetite, and they celebrate that by allowing diners many selections during Restaurant Week. With 36 draft beers and a wide array of liquor and wine to choose from, Fox is sure to enliven any night out—whether it be guys’ night, girls’ night or date night. Open daily and serving a full menu until 2 a.m., look to Fox and Hound for the best party in town!

2-COURSE LUNCH OR DINNER: $30 PER COUPLEIncludes one glass of wine or draft beer for each person

COURSE ONE — CHOOSE ONE:

Pretzel Dunkers - Chunks of Bavarian pretzels, lightly fried for a crispy outside and tender inside,seasoned with pretzel salt. Served with a side of spicy queso.

Spinach Artichoke Dip – Fresh spinach and a three-cheese blend with artichoke hearts blended together in a creamy Alfredo sauce with a hint of roasted garlic and nutmeg. Topped with cheddar and Monterey Jack cheeses, and served with rainbow tortilla

chips and fresh, house-made salsa.Classic Potato Skins – Our classic potato skins are topped with melted cheddar and Monterey

Jack cheeses, crunchy bacon, and fresh scallions. Served with a side of sour cream.

COURSE TWO — CHOOSE TWO:

Fish and Chips – Three large filets of haddock hand-dipped in a house-made Newcastle Brown Ale beer batter,then fried for a delicate crisp, served with French fries, coleslaw, tartar sauce and a lemon wedge.Jamaican Chicken – Two chicken breasts marinated in a sweet soy, ginger and pineapple sauce,

served with rice pilaf, black beans and fresh steamed broccoli.Grilled Salmon – Salmon seasoned with Cajun spice, then grilled and topped with poblano sauce,

fresh tomatoes and green onions. Served with our spicy jambalaya rice.Black Forest – A giant Bavarian pretzel roll topped with grilled turkey, applewood bacon,

Monterey Jack cheese, lettuce, tomatoes and honey mustard dressing. Served with crispy fries.Guacamole Burger – A juicy, seasoned burger topped with pepper jack cheese,

applewood bacon, and smothered with house-made guacamole. Served with crispy fries.Buffalo Chicken Ranch Wrap – A tortilla stuffed with grilled chicken breast strips tossed in

Buffalo sauce with Pepper Jack cheese, lettuce, tomato and ranch dressing. Served with crispy fries.

A portion of all Restaurant Week sales will be donated to St. Jude’s Children’s Research Hospital


MELTING POT Mayfaire Town Center • 885 Town Center Drive • (910) 256-1187

www.meltingpot.comOn the Wrightsville Beach side of town, another fondue haven beckons many dipping-happy customers to its tables. After all, noth-ing can prove more romantic than feeding a special someone a chocolate-dipped straw-berry. Melting Pot participated in last season’s restaurant week, and they had much success in packing the house. Be on the lookout for

something completely decadent and indulging, and be sure to book a table and a date early for spring. It’ll be one of the more memorable dining moments of the year.

3-Course Special: $15 PER PERSON12pm-3pm

Your Choice of Cheese Fondue, Gourmet Salad, and Chocolate Fondue

4-Course Special: $25-$35 PER PERSONAll Day

COURSE ONE—CHOOSE A CHEESE:

Cheddar Cheese, Fiesta Cheese, Spinach Artichoke Cheese, Wisconsin Trio, Traditional Swiss

COURSE TWO—CHOOSE ONE:

House Salad, Spinach Mushroom Salad, Caesar Salad, California Salad

COURSE THREE—CHOOSE ONE:

Land and Sea – Filet Mignon, Chicken Breast, Shrimp ($25/person).Pacific Rim – Chicken Breast, Teriyaki Marinated Sirloin, Chicken and Vegetable Pot Stickers,

Honey Orange Duck, and Citrus Marinated Pork Tenderloin. ($25/person).Vegetarian – Artichoke Hearts, Portobello Mushroom, Tai Peanut ToFu, Asparagus, and Ravioli. ($25/person).

Big Night Out For 2– Choice Angus Sirloin, Shrimp, Chicken Provencal, Teriyaki Sirloin, and a Memphis-Style Pork Tenderloin Medallion. Comes with your choice of one bottle of the following wines: 14 Hands Cabernet, Cupcake Chardonnay, Mirrasou

Pinot Noir, Sterling Meritage, Pacific Rim Riesling or Beringer Red Moscato. ($70/couple).All Dinners come with our Court Bouillon Cooking style and are served with

our home-made dipping sauces and a fresh vegetable medleyAdd a Cold Water Lobster Tail for $12

Upgrade to a Coq Au Vin or Mojo Cooking Style for $4

COURSE FOUR:

Your choice of any of our sinfully delicious chocolate fondues*No Substitutions or plate sharing


BUFFALO WILD WINGS 206 Old Eastwood Rd • (910) 798-9464

www.buffalowildwings.com

At Buffalo Wild Wings, the secret is in the sauce. Its 20 signature flavors are incorpo-rated into most of its offerings, including: Traditional Wings, Boneless Wings, Naked Tenders® Beefy Burgers, Sharables, Thin Crust Flatbreads, Wraps, Buffalitos®, Sand-wiches and Salads. Top off the ultimate food experience with the ultimate sport viewing

experience. Gazillions of TVs so you don’t miss any action and one of the most elaborate draft beer collections in town featuring a wide range of craft, domestic, and imports beers. Two local spots continue serving Wilmington, including one off Old Eastwood Road and in Monkey Junction off Carolina Beach Road.

LUNCH MADNESS SPECIAL – BUY ONE GET ONE FREE

Item of equal or lesser value is free. Weekdays 11am-2pm

Choose From:

Grilled Chicken Buffalito & Tortilla Chips ............... $6.49 Cheeseburger Slammers & Fries ............................ $6.49 6 Traditional Wings & Fries .................................... $6.99 Grilled Chicken Wrap & Tortilla Chips .................... $6.49 Chicken Tenders & Fries ......................................... $6.49 Boneless Wings & Fries ......................................... $6.99

Daily specials all $5.99

MONDAY-Steak BurgerTUESDAY-Quesadilla

WEDNESDAY-Asian Zing SaladTHURSDAY-Screamin’ Nacho Burger

FRIDAY-Fish Tacos

20 SIGNATURE FLAVORS Sweet BBQ Teriyaki Mild Parmesan Garlic™ Medium Honey BBQ™ Spicy Garlic Jammin’Jalapeno Asian Zing ® Caribbean Jerk

Thai Curry Hot BBQ Hot Mango Habanero™ Wild™ Blazin’® Desert Heat™ Salt & Vinegar Chipotle BBQ Buffalo


BLUEWATER 4 Marina Street, Wrightsville Beach • (910) 256-8500

www.bluewaterdining.com

2-COURSE LUNCH: $9.99 PER PERSONCOURSE ONE—CHOOSE ONE:

Shrimp and goat cheese spring rollsBaja chicken toastadas


Fire-braised pork sliders with bistro mayo fired onions lettuce and tomato w/ potato saladCrispy panko scallops with lemon pepper fries and slaw served w/ citrus Old Bay tartar

3-COURSE DINNER: $29.99 PER PERSONCOURSE ONE—CHOOSE ONE:

Shrimp and goat cheese spring rollsBaja chicken toastadas


Blackend Tilapia over a pimento cheese grit cake topped with white pepper cream sauceSteak and shrimp Kabobs served over saffron rice finished with wasabi aioli

Grilled Chicken with Tricolor Tortellini finished with a Brie and portabello Alfredo


Chef porters cheesecake of the dayApple Cinnamon Cobbler

Bluewater is excited to be apart of ERW this year and invites you to enjoy the spectacular panoramic views of Wrightsville Beach’s Intra-coastal Waterway. Watch boats cruise past your table and relax to the sound of sail masts lightly tapping at the nearby marina, all while enjoying the casual American menu.


OCEANIC 703 S Lumina Ave, Wrightsville Beach • (910) 256-5551

www.oceanicrestaurant.com

2-COURSE LUNCH: $9.99 PER PERSONCOURSE ONE—CHOOSE ONE:

Gumbo soupShe crab soup

Salad


Any of lunch baskets; Shrimp, Flounder, or Chicken.

3-COURSE DINNER: $29.99 PER COUPLECOURSE ONE—CHOOSE ONE:

Sticky shrimpChicken Bruschetta

COURSE TWO—CHOOSE TWO:

Smokey sweet Atlantic SalmonShrimp and Grits

Chicken “O”


Tarheel PieKey Lime Pie

Chef’s dessert

Oceanic is the only restaurant in Wrightsville Beach situated on the beach overlooking the pristine Atlantic Ocean. Dine with the waves and watch the rebuilding of the Crystal Pier as it

is restored to its fishing-pier glory. Enjoy the wonderfully fresh seafood, exciting land-lover dishes and breathtaking views.


JAMAICA’S COMFORT ZONE417 College Road • (910) 399-2867

www.jamaicascomfortzone.netTucked in the corner of Uni-versity Landing, a block from UNCW, is the hidden gem of Wilmington’s international cui-sine scene—Jamaica’s Comfort

Zone. This family-owned restaurant provides a relaxing blend of Caribbean delights—along with reggae music—served up with irrepressible smiles for miles. From traditional Jamaican breakfast to mouth-watering classic dishes such as curry goat, oxtail, jerk and curry chicken, and more! Cook Dana Keels, from Clarendon, prepares flavors to please every palate. Open: Mon. - Sat., 11:45 am - 9 pm and Sunday, 1:30 pm - 8 pm.

4-COURSE LUNCH OR DINNER: $15 PER PERSONIncludes beverage: Jamaican Soda choices – Kola Champagne, Grape, Ginger Beer, Pineapple or Bottled Water

COURSE ONE—CHOOSE ONE:

Beef Patty, Chicken Patty or Vegetable Patty


Cocoa Bread, Conch Chowder or Festival


Curry Vegetables, Jerk, Curry or Brownstew ChickenSelect two side dishes – Cabbage, House Salad, Steam Rice, Plantain, or Mac n’ Cheese

Meal Upgrade Options

Jerk Pork Ribs, Curry Goat or Oxtail ($19.00 for the 4-Course Meal)

COURSE FOUR—CHOOSE ONE:

JCZ Coconut Gizzadas, House Surprise, Homemade Peach Cobbler

Tax or gratuity not included.Not valid with any other offer.

$3 plate-share applied to special.


CAROLINA ALE HOUSE317-C College Road • (910) 791-9393

www.carolinaalehouse.com/Serving Lunch – 11 a.m. – 3 p.m.

The Best Ideas are Born Over a PintDuring a layover in London, Lou Moshakos found himself in a true British ale house. The warm hospitality and neighborly atmosphere inspired the American version that the Moshakos family opened in 1999, proudly called the Carolina Ale House. Carolina Ale House has steadily grown into a regional concept without losing the feel of a neighborhood gathering place. Our

pledge is to provide first-rate service & award-winning food at an un-beatable value. We are a family-friendly sports-themed restaurant best known for food, sports and fun. Our extensive menu goes beyond the typical sports bar fare to satisfy all cravings and our wide selection of ales is recognized as one of the best in the market.

All Burgers - $5Lunch only – 11am – 4 p.m.

Does not include tax, tip and cannot be combined with any other offer.


HIERONYMUS SEAFOOD5035 Market Street • (910) 392-6313

www.hieronymusseafood.com

Hieronymus Seafood is a Wilmington staple, serving high quality seafood at reason-able prices for 43 years. We specialize in local seafood and locally grown vegetables. The freshness is unbeatable. With a casual, family-friendly environment, Hieronymus is a great choice for those craving a delicious meal in a comfortable atmosphere. Fresh is always best!

4-COURSE DINNER: $25 PER PERSONCOURSE ONE—CHOOSE ONE:

Calamari - Fresh, tender calamari fried in a light batter, served with garlic aioli and house marinara.Cape Fear Crab Dip - Crab meat delicately blended with Parmesan and cream cheeses, served with garlic and herb toast points.


She Crab Soup - A cup of our house special soup.Caesar Salad - Salad made with fresh romaine lettuce, Parmesan cheese and garlic-baked croutons.


Lemon Caper Mahi - Petite portion of local mahi mahi grilled with salt and pepper, then brushed with lemon butter and capers.Blackened Swordfish - Petite portion of local blackened swordfish, seared on cast iron with a spicy,

full-bodied blend of spices and dried peppers. Served with fruit salsa.Combination Platter - A seafood combination platter of shrimp and flounder, served blackened or fried.

Blackened Chicken Alfredo - Blackened chicken breast with sautéed mushroom and tomatoes, accompanied by our house Alfredo over pasta, and garnished with basil chiffonade and aged Parmesan cheese.


Almond Hershey Delight - A delightful frozen mousse made with Hershey’s chocolate, drizzled with chocolate and raspberry syrups, chocolate shaving and whipped creams.

Key Lime Tart - A sweet and refreshing dessert made from deliciously tart key limes and accented by a cinnamon and nutmeg Graham cracker crust.


CASEY’S BUFFET5559 Oleander Drive

(910) 798-2913In Wilmington, everyone knows where to go for solid country cooking. That place is Casey’s Buffet, winner of encore’s Best Country Cookin’/Soul Food and Buffet categories. “Every day we are open, somebody tells us it tastes just like their grandma’s or mama’s cooking,” co-own-

er Gena Casey says. Gena and her husband Larry run the show at the Oleander Drive restaurant where people are urged to enjoy all food indigenous to the South: fried chicken, barbecue, catfish, mac‘n’cheese, mashed potatoes, green beans, chicken‘n’dumplings, biscuits and homemade banana puddin’ are among a few of many other delectable items.

ADULT DINNER BUFFET $10.89 PER PERSONSENIORS (62+) $9.89 • KIDS (4-12) $5.19

NEW FOR RESTAURANT WEEK: Oxtail Stew - 4 p.m. - close

SERVED DAILY

BBQ Pork • Pig Feet • Fried Chicken • Baked Chicken • Chicken & Pastry • Catfish • Whiting • Clam Strips • Fat Back • Crinkle Fries • Chitlins • Rutabagas • Green Beans • Mac-N-Cheese • Sweet Potato Soufflé • Cabbage • Boiled Potatoes

• Corn • Field Peas • Turnips • Collards • Baked Beans • Green Peas • Lima Beans • Rice • Chicken Salad • Mashed Potatoes & Gravy • Coleslaw • Potato Salad • Pan-Fried Okra • Rolls • Hushpuppies • Cheese Biscuits • Apple,

Blueberry & Peach Cobbler • Cherry Cheesecake • Banana Pudding • Ice Cream

SPECIALS

WEDNESDAY - BBQ Pork Chops (11-4) • Meatloaf (11-9)Chicken Gizzards & Chicken Livers (11-4) • Carved Ham (4-9)THURSDAY - Squash Casserole (11-9) • Brunswick Stew (11-4)

Baked Spaghetti (11-4)Hamburger Steak (4-9) • Deviled Crab (4-9)

FRIDAY - BBQ Pork Ribs with red sauce (11-4)Fried Shrimp (4-9) • Deviled Crab (4-9)

Carved Roast Beef (4-9)SATURDAY - Hot wings, Fried Pork Chops, Hamburger Steak (11-4)

Fried Shrimp (4-9) • Deviled Crab (4-9)Carved Roast Beef (4-9)

SUNDAY - Turkey, Ham, Roast Beef, BBQ Chicken, DressingOvenbaked Cornbread, Homemade Biscuits


PIZZETTA’S PIZZERIA4701 Oleander Drive • (910) 799-4300 1144 Cutler’s Crossing (910) 799-4300

www.pizzettas.net

Family-owned and operated by Sicilian cousins Sal and Vito, Pizzetta’s Pizzeria has become Wilm-ington’s favorite place for homey, authentic Italian fare served with precision and flavor like none other. Made daily from family recipes, folks will enjoy hand-tossed pizzas——gourmet to traditional——specialty heroes and pastas, homemade soups and desserts,

and even daily blackboard specials. Something remains tempting for every palate, whether craving one of their many pies or a heaping of eggplant parm, strombolis and calzones, or the famed Casa Mia (penne with sautéed mushrooms, ham, peas in a famous meat sauce with cream). Just save room for their buttery, melt-in-your-mouth garlic knots! Ending the meal with their pastry chef’s carefully crafted cannolis, Tiramisu or gourmet cheesecake, alongside a cup of freshly made espresso or cappuccino, literally makes a perfect end to one unforgettable and desirable meal.

3-COURSE DINNER: $24.95 PER PERSONBoth Locations


Meatball Tower – Garlic bread, ricotta, meatball, shredded parmStuffed Mushrooms – Garlic, parmesan cheese, tomato sauce

Artichoke Caprice – Artichoke hearts, tomato, basil, fresh mozzerella


Chicken Picatta – Capers, artichoke hearts, lemon white wine sauceShrimp Diavalo – Spicy marinara over linguine

COURSE THREE:

Pick one of our homemade desserts


JAX 5TH AVENUE DELI5046 New Centre Drive • 910-859-7374

“A gourmet sports saloon” best describes Jax. Family-owned and operated, Jax has been a local favorite for over 25 years in Orlando, Florida. They offer the best ingredients and have teamed with Great Harvest Bread to take “deli” to a whole new level. Jax serves over 20 NY-style stacked sandwiches and fresh pita pizzas, huge salads, wraps, along with over 200 bottled beers, 24 drafts, wine and a full bar of spirits. They feature wall-to-wall TVs for any sports event. Bringing local flair to their establishment, all tables and their bar are custom-built from old growth wood excavated from the Cape Fear River. A “flank” off the NC Battleship greets customers as they enter the ‘50s silver diner on New Centre Drive. But, let’s make one thing clear: This isn’t a diner!

RESTAURANT WEEK LUNCH SPECIAL: $5.95 PER PERSONIncludes a soft drink

Choose from 10 sandwiches!

3-COURSE DINNER: $10.95 PER PERSONIncludes a soft drink

SoupChoice of Entree (Add $1.95 for NY Pastrami)

Bananas Foster


ROKO ITALIAN CUISINE6801 Parker Farm Drive, Suite 105

Mayfaire Town Center • (910) 679-4783www.rokoitalian.com

Chef Jadran and his wife Vojka moved to Eastern NC from Croatia in 1985 with a desire to create a com-fortable and quaint restaurant serving truly authentic Italian-style cuisine. Today, Executive Chef Jadran is honored to personally prepare your dish combining

our old family recipes with fresh local ingredients. With his 30+ years of cooking experience you can expect to enjoy a meal unlike any other.

3-COURSE DINNER: $25.95 PER PERSONIncludes your choice of a glass of House Red Wine or House White Wine


House Salad – Chopped romaine and iceberg with red onion, tomato, black olives, and croutons with choice of dressing.Caesar Salad – Chopped romaine hearts, homemade croutons and parmigiano-reggiano Caesar dressing.


Linguine with Clam Sauce – Served with red or white clam sauce.*also available gluten-free

Chicken Francaisa – Dipped in eggs, sautéed in white wine and lemon. Served with our vegetable of the day.Veal Parmigiana – Served with capellini and tomato sauce, topped with mozzarella cheese.


Homemade CheesecakeCannoli

Reservations recommended

Not valid with any other offer | No substitutions


TANDOORI BITES 1620 South College Road • (910) 794-4545

www.tandooribites.netLocated on College Road, just opposite Hugh MacRae Park, Tandoori Bites offers fine Indian cuisine at affordable prices. Try one of 74 dishes on their lengthy menu, featuring a large range of side dishes and breads. They have special-ties, such as lamb korma with nuts, spices and herbs in a mild creamy sauce, as well as seafood, like shrimp biryani

with saffron-flavored rice, topped with the shellfish and nuts. They also have many vegetar-ian dishes, including mutter paneer, with garden peas and homemade paneer, or baingan bharta with baked eggplant, flamed and sautéed with onions, garlic and ginger. Join their cozy eatery, where a far east escape awaits all diners, among a staff of friendly and helpful servers, as well as chefs who bring full-flavored tastes straight from their homeland. OPEN: M-F, 11am-2:30pm and 5-10pm. Sat-Sun, 11:30am-3pm and 5-10pm.

3-COURSE DINNER: $45 PER COUPLEIncludes a bottle of house red or white wine, and a basket of naan

COURSE ONE—CHOOSE ONE TO SHARE: (Excludes samplers and platters)

Vegetarian Samosa – Crispy turnovers with seasoned potatoes and green peas filling. Vegetarian Pakora – Spinach, cauliflower, potato and onion fritters.

SamosaChat – Two pieces of samosa, comes with chickpeas garnished with chutney.

Aloo Tikki – Fried potato patties with chickpeas.Cheese Pakora – Homemade cheese, deep fried in spicy chick pea batter.

Onion Bhajia – Onions and fresh herbs mixed with chickpea flour and deep fried.Chat Papri – Fried wheat wafers with potatoes, garnished with yoghurt, mint and sweet chutney.

Non Vegetarian Samosa – Crispy turnovers, with minced lamb and spices.Chicken Pakora – Chunks of boneless chicken, marinated in spicy sauce then fried.

Shrimp Pakora – Jumbo shrimp, deep fried with chickpea batter and seasoning.Fish Pakora – Marinated fish with lime juice, deep fried in chickpea batter.

COURSE TWO—CHOOSE TWO: (Excludes samplers and platters)

Over three dozen entrées available—vegetarian, lamb, poultry, goat, fish and even rice specialties, in a multitude of sauces and styles. Choose from vindaloo, biryani, tikka masala, jalfrazi, curry and more!

COURSE THREE—CHOOSE ONE TO SHARE:

Gulab Jamun – Deep fried wheat and milk balls soaked in syrup.Kulfi Badaam Pista – Traditional Indian ice cream, made from thickened milk

Kheer – Rice Pudding an Indian delicacy made with cashewsRasmalai – Fresh homemade cheese patties soaked in milk syrup with almonds and nuts

Mango Kulfi – Made of thickened milk and mango


THE GEORGE ON THE RIVERWALK 128 South Water Street • (910) 763-2052

www.thegeorgerestaurant.comDrop your anchor at The George on the RiverWalk, your destination for complete sense indulgence. Watch the historic Cape Fear River unfold before you while you enjoy the best in Southern coastal cuisine. The menu combines elegance, creativity and a diverse selection of steak, pasta, salad and fresh seafood, including the best Shrimp’n Grits in town.

Warm in the sun on the expansive outdoor deck sipping an exotic, colorful martini, or unwind at the spacious bar inside boasting extensive wine and martini lists along with weekday appetizer specials. You are welcome to dock your boat at the only dock’n’dine restaurant downtown, grab a trolley, or enjoy our free, front door parking (ask for a pass!) Why satisfy when you can indulge? Find the George on the Riverwalk!

2-COURSE LUNCH: $17/PER PERSONCOURSE ONE:

Cup of Tomato Basil – Our house homemade signature soup.Mediterranean Heart of Romaine Salad – A quarter of a romaine heart topped with black olives, roasted red

peppers, artichoke hearts and feta cheese, served with balsamic vinaigrette.


Fish Tacos – Two fried tilapia tacos in a lightly toasted tortilla served with house-made citrus coleslaw and pico de gallo, and a side of tri-colored corn tortilla chips and salsa.

Portabella Mushroom Sandwich – Portabella mushroom marinated in balsamic vinaigrette dressing; grilled and stuffed with artichoke hearts, black olives, roasted red peppers, and topped with provolone cheese. Served on a Kaiser roll.

3-COURSE DINNER: $27/PER PERSONCOURSE ONE:

Sampler of Hummus – Roasted Red Pepper, Black Bean, and Roasted Garlic served with toasted pita points.

COURSE TWO:

Small Caesar Salad – Classically prepared chopped romaine with parmesan cheese and croutons.


George Shrimp and Grits – Sautéed shrimp, Apple wood smoked bacon, roma tomatoes, scallions, and garlic in a white wine cream sauce. Served over white cheddar stone ground grits.

Parmesan Encrusted Sea Bass – Served with mushroom risotto, grilled asparagus, and topped with a sundried tomato pesto.


AUBRIANAS115 South Front Street • (910) 763-7773

www.aubrianas.comAubriana’s is a unique and exciting restaurant whose melting pot American dishes,

are sure to keep even the most refined appetites satisfied. All of our dishes are freshly prepared to order and made with only the finest ingredients. All desserts are made in-house and are sure to please. Whether you join us for a relaxing drink at our fully stocked bar, an inspiring dinner by the fountain in our courtyard, or order from our seasonally changing menu in our exposed brick dining room, we invite you to sit back and enjoy all that is Aubriana’s.

3-COURSE DINNER: $30 PER PERSON


Romaine lettuce with Gorgonzola cheese, baby tomatoes and crispy baconSpinach salad with strawberries, Parmesan and honey-pecan vinaigrette


Slow roasted cornish hen with fluffy Yukon Gold mashed potatoes, baby green beans and balsamic jusGriddled Atlantic salmon cakes with creamy polenta, sautéed spinach, chive-infused oil and balsamic reduction

Chargrilled sliced flank steak with roasted potato, carmelized onions and truffled spinach


Our infamous peanut butter pieIcebox tiramisu

Toasted coconut layer cake


The Fortunate Glass wine bar is the perfect place to explore the beauty of wine while tasting a variety of tapas in an intimate environment. The wine menu focuses on all regions, with 60 wines by the glass and approximately 350 wines available by the bottle, including some of the best boutique and cult wines, to everyday values that work with any budget. There are over 30 beers available, featuring some of the best craft selections. The serene ambiance of The Fortunate

Glass, created by the beautiful wall murals, the elegant copper and glass tile bar, cas-tle rocked walls and intimate booths, enhances the experience of any selection you choose. The Fortunate Glass wine bar also presents a small menu of creative tapas, global cheeses, cured meats and decadent desserts to accompany and complement any wine selection.

THE FORTUNATE GLASS 29 South Front Street • (910) 399-4292

www.fortunateglasswinebar.com

4-COURSE DINNER: $38 PER PERSON1st PAIRING

2011 Pazo San Mauro Albarino, Rias Baixas, Spain &Creamy Tortilla Soup

2nd PAIRING

2010 Bodegas Atteca Old Vines Garnacha, Catatayud, Spain &Goat Cheese and Sweet Potato Quesadilla

3rd PAIRING

2006 La Rioja Alta Vina Alberdi Rioja Reserva, Rioja, Spain &Gorditas with Black Beans and Feta Cheese

4th PAIRING

2009 Mont Marcal Brut Cava Reserva &Pineapple and Guava Empanadas

Price does not include tax and gratuity. Reservations required.


Shuckin’ Shack Oyster Bar grew out of a vision for a local establishment that would appeal to families of all ages. A place where friends and family can enjoy a great meal of course, primarily oysters and shrimp! This location would appeal to locals and tourists providing them a place to enjoy a good time and watch a sporting event on big screens while taking in some of the local history. That vision came to life after months of hard work when the Shuckin’ Shack

opened its doors to the Pleasure Island patrons on November 30, 2007. Since that day, many people have passed in and out of the doors enjoying succulent local oysters and shrimp, shared local fishing or surfing stories and spent time just talking about the friendly beach-comber atmosphere inside. The casual atmosphere with its friendly and helpful staff has made many patrons feel very much at home, be they locals or visitors. Shuckin’ Shack Oyster Bar is thrilled to now serve customers in its new location in historic down-town Wilmington. It’s the place you want to be to catch your favorite sports team on seven TV’s carrying all major sports packages. It’s a Good Shuckin’ Time!

SHUCKIN’ SHACK 6 N Lake Park Blvd Carolina Beach • (910) 458-7380

109 Market Street, Downtown Wilmington • (910) 833-8622

2-COURSE LUNCH: $9.95 PER PERSON

(only available at the downtown location)Comes with one non-alcoholic beverage


Soup of the day or side salad - Mixed greens with red onions, tomato, and cucumber topped with cheese and croutons, with

your choice of mahi, shrimp, oysters, or crab cake.


Fish Tacos – Two tortillas filled with fresh greens, pico de gallo and cheese. Topped with fresh Mahi Mahi,

served with chips, salsa, and sour cream.Po-Boy Sandwich – Fresh, lightly fried oysters or shrimp on

hoagie roll, topped with tomato, lettuce, and spicy remoulade.Served with French fries, and cole slaw.

Crab Cake Sliders – Two fresh crab cakes lightly breaded and fried with a spicy horseradish mayonnaise. Served with French

fries and cole slaw.

3-COURSE DINNER: $45 PER COUPLE

Add a bottle of wine for $15 or a bucket of beer for $10


Soup or Salad


Calamari, Crab Dip, or 6 chargrilled oysters (only available downtown)

6 Raw Oysters or Shrimp Cocktail (available at both locations)


(available at both locations)Steampot – Oysters, Clams, Crab legs, Shrimp,

Cole Slaw, & CornLobster Pot – Oysters, Clams, Mussels, Lobster,

Cole slaw, & CornCrab Pot – Snow Crab, Dungeness crab,

Oysters, Shrimp, Cole slaw, & Corn

20 ENCORE RESTAURANT WEEK GUIDE | www.encorerestaurantweek.comwww.encorerestaurantweek.com | ENCORE RESTAURANT WEEK GUIDE | 1

www.competitiondining.com

FIRE ON THE DOCK is unlike any other dinner experience in the country! Each evening, two competing restaurants “battle” it out side by side in a single elimination, “Iron Chef”-style format. As our guest, you get to savor a six-course menu (three courses from each chef without knowing whose food you’re tasting) created around a “secret” North Carolina ingredient. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses.

HERE’S THE TWIST: You decide the winner! Diners, alongside culinary and guest judges, will rate each dish and determine who moves on to the next round and who goes home. The competition series will be hosted at Bluewater Waterfront Grill in Wrightsville Beach and tickets for each dinner start at $59 excluding beverage, tax, and tip. Find out more and purchase your tickets today atwww.competitiondining.com.

The “Got To Be NC” Competi ti on Dining Series is an event in its second year sponsored by the North Carolina Department of Agriculture, Pate Dawson/Southern Foods, Our State Magazine, Pepsi Bott ling Ventures, Certi fi ed Angus Beef and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture and to showcase the culinary ingenuity and talent across our state.

“secret” North Carolina ingredient. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used

"You be the judge!"Coming to wilmington in february

Voted Best Outside Dining 2013 by Encore Readers, Bluewater Water� ont Grill is the premier restaurant in Wrightsville Beach overlooking the Intracoastal Waterway. The panoramic views draw people � om near and far, but it’s Bluewater’s hospitality, service and mouth-watering menu selections that keep people coming back.

Not only is Bluewater perfect for casual dining throughout the year, it is also the perfect venue for private events of up to 300 people, such as wedding receptions, rehearsal dinners, corporate events and galas. Here’s to a fun-spirited chef competition overlooking the docks at Bluewater!

Fire on the Dock will be hosted at Bluewater Waterfront Grill

in Wrightsville Beach. Battles begin at 6:30 pm.

Preliminary HeatsFebruary 18, February 19, February 20, February 25, February 26, February 27,

March 4, March 5

Quarter� nalsMarch 11, March 12, March 20,

March 21

Semi� nalsMarch 27, March 28

FinalApril 3

Contestants will be announced January 30th online and in Encore Magazine. The competition follows a single elimination format with the winning restaurant moving on to the next round. The secret ingredient will be announced when the dinner begins. Come with an appetite and an open mind--this is going to be one wild ride! Purchase tickets at www.competitiondining.com

THE SCHEDULE

OUR LOGO You may have noticed that a � re ax is an integral part of our logo. This is because, the “Got To Be NC” Competition Dining Series is committed to assisting local � re departments with � re prevention education. As chefs and restaurant owners, we recognize that the most devastating domestic � res start in the kitchen and that kitchen � res are the #1 cause of severe burns. We encourage everyone to stay safe by following proper � re safety guidelines while cooking at home!

THE VENUE

www.encorerestaurantweek.com | ENCORE RESTAURANT WEEK GUIDE | 21www.encorerestaurantweek.com | ENCORE RESTAURANT WEEK GUIDE | 1

www.competitiondining.com

FIRE ON THE DOCK is unlike any other dinner experience in the country! Each evening, two competing restaurants “battle” it out side by side in a single elimination, “Iron Chef”-style format. As our guest, you get to savor a six-course menu (three courses from each chef without knowing whose food you’re tasting) created around a “secret” North Carolina ingredient. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used in each of their three courses.

HERE’S THE TWIST: You decide the winner! Diners, alongside culinary and guest judges, will rate each dish and determine who moves on to the next round and who goes home. The competition series will be hosted at Bluewater Waterfront Grill in Wrightsville Beach and tickets for each dinner start at $59 excluding beverage, tax, and tip. Find out more and purchase your tickets today atwww.competitiondining.com.

The “Got To Be NC” Competi ti on Dining Series is an event in its second year sponsored by the North Carolina Department of Agriculture, Pate Dawson/Southern Foods, Our State Magazine, Pepsi Bott ling Ventures, Certi fi ed Angus Beef and local partners in each region of the state. The goal of the series is to celebrate local North Carolina products and agriculture and to showcase the culinary ingenuity and talent across our state.

“secret” North Carolina ingredient. The secret ingredient is revealed to the chefs only an hour before they start cooking and it must be used

"You be the judge!"Coming to wilmington in february

Voted Best Outside Dining 2013 by Encore Readers, Bluewater Water� ont Grill is the premier restaurant in Wrightsville Beach overlooking the Intracoastal Waterway. The panoramic views draw people � om near and far, but it’s Bluewater’s hospitality, service and mouth-watering menu selections that keep people coming back.

Not only is Bluewater perfect for casual dining throughout the year, it is also the perfect venue for private events of up to 300 people, such as wedding receptions, rehearsal dinners, corporate events and galas. Here’s to a fun-spirited chef competition overlooking the docks at Bluewater!

Fire on the Dock will be hosted at Bluewater Waterfront Grill

in Wrightsville Beach. Battles begin at 6:30 pm.

Preliminary HeatsFebruary 18, February 19, February 20, February 25, February 26, February 27,

March 4, March 5

Quarter� nalsMarch 11, March 12, March 20,

March 21

Semi� nalsMarch 27, March 28

FinalApril 3

Contestants will be announced January 30th online and in Encore Magazine. The competition follows a single elimination format with the winning restaurant moving on to the next round. The secret ingredient will be announced when the dinner begins. Come with an appetite and an open mind--this is going to be one wild ride! Purchase tickets at www.competitiondining.com

THE SCHEDULE

OUR LOGO You may have noticed that a � re ax is an integral part of our logo. This is because, the “Got To Be NC” Competition Dining Series is committed to assisting local � re departments with � re prevention education. As chefs and restaurant owners, we recognize that the most devastating domestic � res start in the kitchen and that kitchen � res are the #1 cause of severe burns. We encourage everyone to stay safe by following proper � re safety guidelines while cooking at home!

THE VENUE


Again taking Best French Restaurant since 2010, Caprice Bistro is back for spring’s Restaurant Week. Words of advice: Make reservations early.

Booked practically every night of the week during the previous spring’s 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 profiter-oles 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.

CAPRICE BISTRO10 Market Street • (910) 815-0810

www.capricebistro.com


Joues de Pork – Pork Cheeks.Grenouilles – Frog Legs “Provencal”.

Faux Gras – Duck liver mousse, with crostinis.Escargots – In a blue cheese, garlic cream sauce.


Waterzooi (House Specialty) – Fish and Seafood in an herb cream sauce.Poisson “du jour” - “Local” Fish of the day (varies daily).

Duck confit – w/ potatoes and mesclun.Beef “Bourguignon” – Beef stew, red wine, onions, bacon.


Chocolate ProfiterolesFloating Islands

French Macarons “Ganache”


ELIJAH'S2 Ann Street • (910) 343-1448

www.elijahs.comDine with a scenic view of the

Cape Fear River at Elijah’s Restaurant, located on downtown’s Riverwalk at 2 Ann Street. This casual American grill and oyster bar allows diners to enjoy their food while enjoying a view that welcomes gorgeous colors of a

fiery sunset. Open for lunch and dinner, Elijah’s offers many options to sate any hunger pangs. From the expected burgers to raw-bar delights, nothing goes to the table with-out the best culinary hands refining it first. Encore Restaurant Week gives them even more gusto to tempt the tastebuds!

elijah’sCasual American Grill and Oyster Bar

on the Cape Fear River

2-COURSE LUNCH: $15.95 PER PERSON


Elijah’s Red Chowder - Our spicy tomato-based chowder with clams, potatoes, carrots, leeks, onion and seasonings.

Carolina Chowder - A rich cream chowder brimming with shrimp, clams, and potatoes.

Caesar Salad – Romaine lettuce, shaved parmesan, and garlic croutons tossed in a classic Caesar dressing.

House Salad – Mixed lettuce, red onion, mushrooms, carrots, cucumbers, tomatoes, and garlic croutons.


Vegetable Bruchetta – Toasted French baguette topped withspinach, grilled portabellas, red and green peppers, onions and

jack cheese. Served with fries.Sweet Thai Chicken Wrap – Fried chicken tenders tossed in a sweet and spicy Thai chili sauce with red peppers, onions and

spinach on a honey wheat tortilla wrap. Served with fries.Black and Blue Sandwich – Blackened salmon filet on a toasted

Kaiser with spring mix, tomato and a cracked pepper blue cheese mayo. Served with fries.

3-COURSE DINNER: $28.95 PER PERSON


Elijah’s Red Chowder – Our spicy tomato-based chowder with clams, potatoes, carrots, leeks, onion and seasonings.

Carolina Chowder – A rich cream chowder brimming with shrimp, clams, and potatoes.

Olive and Cheese Bread – Oven-baked French bread topped with green and black olives and Monterey Jack cheese.

Crabcake Appetizer - Our housemade crabcake coated in cornbread crumbs and pan-seared to golden brown.

Served with Cajun remoulade.


Shrimp and Clams Scampi – Sautéed shrimp and clams with diced tomatoes and scallions in a lemon and garlic

white wine butter sauce served over linguini.Spicy Chicken Pasta – Sautéed chicken tenders with andoulli

sausage, red and green peppers and onions in a spicy marinara sauce served over penne.

Thai Chili Scallops – Pan seared sea scallops glazed in a sweet and spicy Thai sauce served over curry rice and steamed broccoli.

COURSE THREE:

Chef’s Choice of Delectable Desserts(Please ask your server)


THE BASICS319 North Front Street • In the Cotton Exchange • (910) 343-1050

www.thebasicswilmington.comLocated in the Cotton Exchange in downtown Wilm-

ington, The Basics serves the finest Southern cuisine around. From Hoppin’ John to locally caught seafood to house-smoked BBQ, The Basics takes classic soul-food dishes and adds a twist, giving them new life. Age-old entrées 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. They serve breakfast, lunch and dinner and will be tempting the masses come Encore Restaurant Week!

3-COURSE DINNER: $55 PER COUPLEIncludes a bottle of wine to share

COURSE ONE—CHOOSE TWO:

Fried green tomatoes with caramelized onions and honey dijonCrab Cakes with traditional tartar sauce

Fried Oysters with jalapeno aioliSouthern Canape

Sundried Tomato and Pesto CheesecakeWarm Spinach Dip with French bread

Fried Goat Cheese with tomatoes and basilFruit and Cheese


Filet crowned with herbed goat cheese, mashers, green beans.Cider-Marinated Duck with chile pomegranate glaze, sugar snap peas and parmesan risotto.Dijon-Crusted Lamb Chops with Vidalia jam, wild mushroom risotto and grilled asparagus.

Thick-Cut Pork Chop with raspberry chipotle bbq sauce, new potatoes and collards.Pesto-Encrusted Salmon with tomato basil risotto and grilled asparagus.

Scallops Crusted in Sea Salt with lemon thyme beurre blanc and sauteed arugula or wilted watercress salad.Vegetarian Pasta on fresh Fettucine with exotic mushrooms and Vidalia onions and a roasted yellow pepper cream sauce.

COURSE THREE—CHOOSE TWO:

Devil’s Food Cake with double chocolate icingCheesecake of the Day

Fallen Chocolate Cake, Peach CobblerCoca-Cola Cake, Hummingbird Cake

Banana Pudding


RUTH'S CHRIS STEAK HOUSE 301 North Water Street • (910) 343-1818

www.ruthschris-wilmington.com

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 chophouse vision: They only offer the most premium cuts of meat, cooked to perfec-tion and served with family-style sides just

as tempting. Reserve a seat for Encore Restaurant Week today, as they continue pack-ing it out through every seasonal event.

3-COURSE DINNER FOR $35 PER PERSONCOURSE ONE—CHOOSE ONE:

Louisiana Seafood Gumbo – Classic gumbo with Andouille sausage, shrimp and crab meat.Apple,Walnut, and Bleu Cheese Salad – Iceberg, romaine, and baby lettuces tossed with red onions, red delicious apples,

candied walnuts, and balsamic vinaigrette. Topped with bleu cheese crumbles.


Petite Filet – The most tender 6 oz. cut of corn-fed Midwestern beef, broiled to your liking.Stuffed Chicken Breast – Oven roasted double chicken breast stuffed with garlic herb cheese and served with lemon butter.Blackened Sea Scallops with Cajun Béarnaise Sauce – Lightly blackened and served sizzling with a Cajun Béarnaise sauce

and a touch of lemon butter.


Chocolate Sin Cake – Chocolate and espresso, an irresistible temptation.Cheesecake – Creamy homemade cheesecake served with fresh seasonal berries.


RIVERBOAT LANDING 2 Market Street • (910) 763-7227

www.riverboatlanding.comLocated at the foot of Market Street, on the

bank of the Cape Fear River, Riverboat Landing has been around for over 25 years. The building itself is an architectural gem, dating back to 1856, featur-ing nine two-person private balconies overlooking the Cape Fear. It’s a lover’s destination, to say the least. Restaurant weekers will not only fall for the ambience but the menu, too, as they explore Southern regional cuisine, along with hints of French, Asian and Mediterranean.


Creamy Tomato Basil Soup – Vegetarian preparation with roasted tomatoes and fresh herbs.French Onion Soup – Caramelized onions in rich beef broth, laced with vermouth, finished

with croutons and melted Swiss cheese.Carolina Clam Chowder – Chopped sea clams, smoked bacon, and diced potatoes.


Classic Ceasar – Chilled romaine lettuce, house-made dressing, herb croutons, shaved parmesan.Riverboat House – Mixed lettuce, dried cranberries, mandarin oranges, candied walnuts,

gorgonzola cheese, red onion, white balsamic.Caponata-Sicilian Style – Roasted, cubed eggplant, caramelized celery and onions, capers, tomato, olives,

and balsamic. Served warm with garlic toast.Scallop Ceviche – Citrus cured scallops with tomato, onion, cucumber, and cilantro in spicy tomato jus.

Arancini – Parmesan herb risotto fritters with molten mozzarella and pomodoro sauce.Sesame Beef Tips – Paired with panko crusted mushrooms and horseradish cream sauce.


Surf & Turf – Petite sirloin and grilled shrimp with roasted vegetables and Creole rice.Spinach Ravioli – Cheese-filled pasta tossed with fresh spinach, roasted mushrooms, sage and white wine parmesan cream sauce.

Cioppino – San Francisco-style, tomato-based stew with white wine, garlic, herbs & a medley of fresh seafood—mussels, clams, shrimp & tilapia –served over basmati rice.

Roasted Chicken Jambalaya – The Lowcountry classic with basmati rice, chicken, shrimp, and andouillesausage in a tomato broth with aromatic vegetables & Cajun spices.

Pan-Roasted Salmon – Served over Mediterranean grain salad with quinoa, tomato, basil, feta, shaved onion, olives, citrus vinaigrette, and cucumber sauce.


BOURBON STREET 35 North Front Street • (910) 762-4050

www.facebook.com/bourbonstncInspired by the unmistakable shade of colors of the Southern American tradition, Bourbon St. gives life to the magical experience of enjoying life in Cali, Colom-bia (the original Bourbon St. location), and the unique decoration of a typical New Orleans bar, as it seems to

have been extracted from the heart of the French Quarter. The classic French style and the laid-back American culture come together to offer us a unique place where joy can be inhaled at every breath. The authentic Southern decorations in Bourbon St. were carefully selected at antique houses, garage sales and thrift shops found in the streets of the Big Easy. It enables us to offer you the true experience of being in the heart of the French Quarter: Bourbon St. It’s the best place to enjoy with friends, with the rhythm of live mu-sic, the classic taste of typical Cajun food, and the best beers available in our market.

3-COURSE DINNER: $23 PER PERSONCOURSE ONE — CHOOSE ONE

House saladCaesar salad

Cup of GumboHalf-dozen chargrilled oysters – oysters stuffed with lump crab meat and crawfish,

topped with our garlic butter sauce and parmesan

COURSE TWO – CHOOSE ONE

Steak & Lobster – An 8-ounce ribeye and a 4-ounce lobster tail served with a baked potato (topped with choice of butter, sour cream, cheese, bacon, and/or chives)

Blackened Catfish – Catfish cooked to perfection and served with garlic mashed potatoesCrawfish Étouffée – Sautéed Gulf crawfish in our signature roux over rice

Taste of New Orleans – Catfish, shrimp, oysters, charbroiled oysters, cup of gumbo, French fries and Texas toast

COURSE THREE – CHOOSE ONE

Bread PuddingPecan Pie

Cheesecake with strawberries


MIXTO 5 South Water Street • (910) 399-4501

www.mixtowilmington.comLocated in historic downtown Wilmington, in the

oldest building housing an operational business, Mixto is what the name implies – a mix of traditional great food from Latin American countries married

with contemporary techniques and the freshest local products available. Chris Lubben, well-known in the Wilmington culinary scene, has recently joined the team at Mixto as Executive Chef. Chris brings a wealth of experience to Mixto’s kitchen, and his expertise will show itself in our new menu, debuting shortly. It’s not only the food that draws people to Mixto, as we also have a wide range of delicious cocktails concocted from fresh local produce – Mojitos, Sangria, Margaritas, and Specialty Martinis with a Latin twist! Daily Specials, Free Salsa Lessons, and Live Latin Music round out the Mixto experience. Pura Vida!

4-COURSE DINNER: $20 PER PERSONCOURSE ONE:

Choice of any appetizer

COURSE TWO:

Choice of soup or salad


FajitasChicken Mole

Red Chili Tomato Beef Tips

COURSE FOUR:

Choice of dessert


YO SAKE 31 South Front Street • (910) 763-3172

www.yosake.comWith 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 cos-mopolitan 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.

4-COURSE DINNER/$25 per person


Firecracker ShrimpChicken Spring Rolls

Southern Style EggrollsFried Beef Dumplings

Spicy Tuna RollChicken SatayAlaskan Roll

California Roll


House SaladTomato Ginger Bisque

Miso SoupLemongrass Vegetable Soup


Ginormous RollTropic RollGeneroll

Spider RollFiery Beef or Chicken

Pad ThaiTeriyaki Grill


Fried CheesecakeCoconut Gelato

Green Tea GelatoFried Chocolate Peanut Butter Wontons


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, to the most decadent flavor. Here, the tastebuds are treat-ed to a simultaneous rush. Over many seasons of Encore Restaurant Weeks, the Little Dipper’s menu has provided a steal of a deal, considering fondue

can run up a nice check. Thus, the spring 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.

LITTLE DIPPER 138 South Front Street • (910) 251-0433

www.littledipperfondue.com

4-COURSE LUNCH OR DINNER: $25 PER PERSONCOURSE ONE—CHOOSE A CHEESE:

Served with assorted breads, fruits and veggies.Switzerland’s Original, Cheddar Ale, Baja Cheddar, Tuscan Sun-Dried Tomato


Garden Salad, Romaine with Caesar, Mushroom Salad, Bourbon Corn Chowder


Choose any 3 dipping sauces from our complete list as well as any cooking style for your entree.CURRITUCK - Tuna, pork tenderloin, grilled vegetable ravioli.

OCRACOKE – Filet mignon, chicken and pork tenderloin.CAPE LOOKOUT – Filet mignon, chicken and shrimp.

BALD HEAD – Shrimp, chicken breast and tuna.HATTERAS – Grilled vegetable ravioli, marinated portabellos and seasonal vegetables.

BODIE – Filet mignon, lobster ravioli and scallops (add $5).Ask to have any entree blackened or teriyaki.

COURSE FOUR—CHOOSE A CHOCOLATE:

Served with strawberries, bananas, pineapple, marshmallows, pretzels and cream puffs.Milk Chocolate Dark Chocolate

Half Chocolate & Half Peanut ButterTriple Play – Dark chocolate, peanut butter & caramel.Turtle - Dark chocolate and caramel topped with nuts.

No substitions please.


BUFFALO WILD WINGS 5533 Carolina Beach Road • (910) 392-7224

www.buffalowildwings.com

At Buffalo Wild Wings, the secret is in the sauce. Its 20 signature flavors are incorpo-rated into most of its offerings, including: Traditional Wings, Boneless Wings, Naked Tenders® Beefy Burgers, Sharables, Thin Crust Flatbreads, Wraps, Buffalitos®, Sand-wiches and Salads. Top off the ultimate food experience with the ultimate sport viewing

experience. Gazillions of TVs so you don’t miss any action and one of the most elaborate draft beer collections in town featuring a wide range of craft, domestic, and imports beers. Two local spots continue serving Wilmington, including one off Old Eastwood Road and in Monkey Junction off Carolina Beach Road.

LUNCH MADNESS SPECIAL – BUY ONE GET ONE FREE

Item of equal or lesser value is free. Weekdays 11am-2pm

Choose From:

Grilled Chicken Buffalito & Tortilla Chips ............... $6.49 Cheeseburger Slammers & Fries ............................ $6.49 6 Traditional Wings & Fries .................................... $6.99 Grilled Chicken Wrap & Tortilla Chips .................... $6.49 Chicken Tenders & Fries ......................................... $6.49 Boneless Wings & Fries ......................................... $6.99

Daily specials all $5.99

MONDAY-Steak BurgerTUESDAY-Quesadilla

WEDNESDAY-Asian Zing SaladTHURSDAY-Screamin’ Nacho Burger

FRIDAY-Fish Tacos

20 SIGNATURE FLAVORS Sweet BBQ Teriyaki Mild Parmesan Garlic™ Medium Honey BBQ™ Spicy Garlic Jammin’Jalapeno Asian Zing ® Caribbean Jerk

Thai Curry Hot BBQ Hot Mango Habanero™ Wild™ Blazin’® Desert Heat™ Salt & Vinegar Chipotle BBQ Buffalo


TAMASHII SUSHI AND SPOONS4039 Masonboro Loop Road • (910) 703-7253 • www.sushiandspoons.com

The area’s first sustainably-sourced Sushi and Asian Fusion restaurant features sushi and tasting spoons which offer portions of poke, tartare, and ceviche styles from around the world. Our chef uses locally sourced and line-caught offerings of only the highest quality to create a fresh flavor like no other. Come sample his traditional sushi, as well as signature fusion rolls like the Aloha Roll, made with tempura shrimp, toasted coconut, crispy bacon, charred pineapple and macadamia nut brittle. Our contemporary atmosphere also show-cases dishes from our full kitchen such as Miso-Mustard Pork tenderloin and small plate offerings. Try a Wasabi or Thai Basil martini or a wine, craft beer, or sake from our unique

full-bar list. Tuesdays you can get a half-carafe for the price of a glass! We are located at 4039 Masonboro Loop Road, suite 1A at the junction of Navajo Road in Masonboro Commons. Open from 4:30 to 10:00 Monday -Thursday, and until 11:00 on Friday and Saturday. Just drop in or call 910-703-SAKE for a reservation.

5-COURSE DINNER: $35 PER PERSON/$65 PER COUPLECOURSE ONE—CHOOSE ONE:

Shrimp and Crab Dumplings – Shrimp and crab mixed with cabbage, carrots and shallots.

Served with honey chili sauce and sweet soy sauce.Goi Cuon – Our version of Vietnamese fresh rolls. Honey roasted

pork, cilantro, basil, carrots and vermicellirice noodles wrapped in a rice paper.

Served with house made hoisin sauce.


House Salad – Mix of organic greens with celery, carrots and other seasonal vegetables.

Served with sesame shallot or ginger vinaigrette.Seaweed Salad – Traditional style wakame seaweed tossed in a

sesame dressing with a hint of spice.Miso Soup – House made with our vegetarian

dashi and 100% organic miso

COURSE THREE—CHOOSE ONE SPOON:

Ceviche – Clasico, Japonais, Vegetarian, Demarsico, TiraditoPoke – Hawaiian, Japonais, Vegetarian, Mixto

Tartare – Clasico, Japonais, Alaskan


ROLLS:7 Deadly Sins Roll – Tuna with asparagus and cucumber.

Topped with Salmon and Avocado. Garnished with scallions and house cured ikura.

Yasai “Vegetable” Roll – Fresh sprouts, carrots, scallions and

sesame tofu. Rolled with toasted black and whitegoma and served with an organic tamari sauce.

Incredible Roll – Spicy scallops with cucumber and mango, then topped with tuna and avocado along with three types of caviar

Prosciutto Di Mare Roll – Inside Japanese scallops wrapped in imported Italian Prosciutto along with charred pineapple.

Topped with yuzu tobiko and served with passion fruit reduction.Tamashii Roll – Crab with asparagus topped with tenderloin of beef

which is lightly seared to medium rare. Topped with siracha and sea saltIZAKAYA PLATES:

Pan Seared Scallops – Honey ginger teriyaki and house styled soba noodles

Asian Beef Skewers – Beef tenderloin, yellow peppers, eggplant and zucchini with a citrus soy glaze and garlic jasmine ricePan Seared Crab Cakes – Served with red curry and

basil aioli and seaweed saladSesame Seared Tuna – Served with citrus soy, pickled ginger,

wasabi and seaweed saladMiso Mustard Pork Tenderloin – Seared with a pan flashed

vegetable medley, and garlic jasmine riceBlack Angus Heart of Ribeye – Heart of the Ribeye cooked

to order. Seasoned with Asian herbs and a lemongrass ginger compound butter. Served grilled asparagus and Jasmine rice.Sesame Ginger Tofu – Served over bean thread noodles with

napa cabbage, red peppers and carrots

COURSE FIVE—CHOOSE ONE:

Chocolate Toffee Mousse CakeMango Passionfruit Cheesecake


THAI SPICE 5552 Carolina Beach Road • (910) 791-0044

www.thaispicewilmington.comFrom the flavorfully mild to the fiery spiced,

Thai Spice customers are wooed by the dish that’s made to their specifications. Featuring a tasteful menu of traditional Thai standards to numerous delectable house specials, it’s quickly becoming the local favorite for Thai cuisine. This

family-run restaurant is sure to win you over; if you haven’t discovered this gem, come in and be charmed. Whether it be a daytime delight, or an evening indulgence, your visit will make you look forward to your many returns.

4-COURSE LUNCH: $12 PER PERSON


*Spring RollsSteamed Dumplings

Thai Wings


Soup of the day*Small salad with peanut or ginger dressing


Beef Noodle Soup – Rice noodle soup with lean strips of sir-loin beef served with bean sprouts, roasted garlic, basil, green

onions, and cilantro.*Yellow Curry – Yellow Curry Sauce cooked with potatoes,

peas, carrots, and your choice of meat, tofu, or veggies*Tofu Delight – Your choice of fried or steamed tofu stir-fried

with bean sprouts, carrots, cabbage, scallion, and celery.*Thai Fried Rice – Thai Jasmine rice fried with tomatoes,

onions, peas, carrots, and topped with scallions.*Drunken Noodle – Wide rice noodle stir-fried with basil,

onions, bell peppers, and tomatoes.


Mini Vanilla Crème BruleMini Chocolate MousseThai Coconut Pudding

* Vegetarian friendly

4-COURSE DINNER: $35 PER COUPLE

COURSE ONE—CHOOSE ONE:*Spring Rolls, Steamed Dumplings, Steamed Mussels

or Thai Wings

COURSE TWO—CHOOSE TWO:Laab Salad – Ground Chicken, roasted ground rice, and red onions tossed

in Thai lime dressing. Served on the bed of romaine lettuce, shredded cabbage and carrots.

Nam Sod Salad – Ground Pork, peanuts, red onions, and fresh ginger tossed in Thai lime dressing. Served on the bed of romaine lettuce,

shredded cabbage and carrots.*Cucumber Salad – Cucumbers, tomatoes, shredded cabbage and

carrot tossed in sweet Thai Chili Sauce. Served on the bed of romaine lettuce.

COURSE THREE—CHOOSE TWO:*Yellow Curry – Yellow Curry Sauce cooked with potatoes, peas, carrots, and

your choice of meat, tofu, or veggiesThai Spice Chicken – Lightly battered chicken cooked in our Thai Three-fla-vored Sauce and served on the bed of broccoli, cabbage, carrots, and celery.Hot Cha Catfish – Lightly battered catfish fillets stir-fried with onions, bam-

boo shoots, bell peppers, basil, young black peppers, and chili paste.Ginger Salmon – Pan-grilled Salmon fillets served on a bed on stir-fried ginger, carrots, onions, bell peppers, scallions, celery, and mushrooms.

*Vegetable Medley – Snow peas, baby corn, celery, broccoli, mushrooms, carrots, zucchini, and bean sprouts stir-fried with your choice of meat or tofu.


Coconut CakeVanilla Crème BruleChocolate Mousse


SIENA TRATTORIA3315 Masonboro Loop Road • (910) 794-3002

www.sienawilmington.comModeled after traditional Italian trattorias, Siena offers an authentic, classic menu along with creative Chef specials in a beautiful, warm, casual setting. Whether dining indoors or in our court-yard, Siena is the perfect neighborhood restaurant for the entire family to enjoy. From our delicious

brick oven pizza to expertly prepared meat, seafood and pasta dishes, you will find a variety of cuisine to please all palates. All prepared from the finest, freshest and local ingredients.


Beef Tenderloin Bruschetta drizzled with gorgonzola sauce over Garlic Grilled CrostinisWhite wine and butter steamed clams and mussels with grape tomatoes and spinach

Shrimp and spicy sausage white wine, garlic, and oil.Herbed Risotto Croquettes with Parmigiano Reggiano and tomato coulis

Fried Calamari with Garlic Aioli and sweet peppersSeinna Mixed Green Salad

Caesar Salad with garlic croutons


Tagliatelle BologneseBraised Short Rib Ravioli with garlic sauteed broccoli rabe and sun dried tomatoes in a Marsala butter cream

Butternut squash ravioli with sage brown butter and candied walnutsFennel Sausage and Broccoli Rabe Orecchiette in Parmesan Butter Sauce

Penne Alla VodkaSeafood Risotto with shrimp, salmon, clams, and mussels


Lamb ragu over basil and Parmesan GnocchiChicken or Veal Marsala with herb risotto and garlic sauteed rapini

Flounder Piccata with baby roasted red potatoes and sauteed spinachChicken Scarpariella

Honey Dijon crusted Salmon over orzo primavara


Ricotta and Orange cheesecakeTiramisu, Crepe Siena

Limited Regular Menu and Pizza Menu for Carryout only.


HENRY'S 2508 Independence Boulevard • (910) 793-2929

www.henrysrestaurant.comFor 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 comfort of this timeless eatery. Now with their blackboard specials, Henry’s has gone locavore, showcasing the most interesting

daily offerings made from all local ingredients. Don’t miss out on a chance to taste their fresh quality food at great prices.

3-COURSE DINNER: $20 PER COUPLECOURSE ONE—CHOOSE ONE TO SHARE:

Onion CrispsHomemade Pork Spring Rolls

COURSE ONE—CHOOSE TWO:

Pork Belly Skewers – Bite size grilled pork belly pieces basted with a fresh Chile sauce, served onskewers with roasted garlic mashed potatoes and collard greens.

Chicken-N- Pastry – Stewed chicken meat pieces and delicate pastry strips in a creamy chicken sauce served with roasted seasonal vegetables.

Shrimp-stuffed flounder with Piquante Sauce – Diced shrimp and sautéed vegetables stuffed in a flounder filet and then topped with a sauce of tomatoes and vegetables finished with a pat of butter.

Served with seasoned rice and roasted seasonal vegetables.Penne Pasta with Pork Ragu – Penne pasta tossed with a meaty mixture of Italian sausage, ground pork, tomatoes,

and fresh vegetables. Garnished with fresh grated parmesan cheese and chopped parsley.


Seasonal CobblerChocolate Brownie


• Affordable coverage for tight budgets • Flexible payment options

• Low down payments • Exactly the coverage you want

NationwideOn Your Side

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AUTO HOME

James T RileyAssociate Agent(910) 538-4648

For Claims Reporting Only Toll Free Dial 1-800-421-3535. Nationwide Mutual Insurance Company and Affiliated Companies. Home Office: Columbus, Ohio 43215-2220. Nationwide, the Nationwide Framemark, Life Comes At You Fast ® and On Your Side are federally registered service marks of Nationwide Insurance Company.

Harmon W Mishoe Jr . Agency8024 Market St., Suite 4

Great prices on...• Designer clothing,

shoes & purses

• Monogrammed items

• Brand new accessories, gifts

and more!

716 N. Lake Park Blvd. Carolina Beach(next to Subway)

910-458-4224 • www.IslandChicCB.com

HOURS: Tues.-Wed.:10-5Thursday: 12-7Friday-Sat: 10-5

Sunday: 1-5

NOT

JUST A

CONSIGNMENT

STORE

MOVING MARCH 1ST to Pleasure Island Shops1009 N Lake Park Blvd, Suite A2


Shuckin’ Shack Oyster Bar grew out of a vision for a local establishment that would appeal to families of all ages. A place where friends and family can enjoy a great meal of course, primarily oysters and shrimp! This location would appeal to locals and tourists providing them a place to enjoy a good time and watch a sporting event on big screens while taking in some of the local history. That vision came to life after months of hard work when the Shuckin’ Shack

opened its doors to the Pleasure Island patrons on November 30, 2007. Since that day, many people have passed in and out of the doors enjoying succulent local oysters and shrimp, shared local fishing or surfing stories and spent time just talking about the friendly beach-comber atmosphere inside. The casual atmosphere with its friendly and helpful staff has made many patrons feel very much at home, be they locals or visitors. Shuckin’ Shack Oyster Bar is thrilled to now serve customers in its new location in historic down-town Wilmington. It’s the place you want to be to catch your favorite sports team on seven TV’s carrying all major sports packages. It’s a Good Shuckin’ Time!

SHUCKIN’ SHACK 6 N Lake Park Blvd Carolina Beach • (910) 458-7380

109 Market Street, Downtown Wilmington • (910) 833-8622

3-COURSE DINNER: $45 PER COUPLEAdd a bottle of wine for $15 or a bucket of beer for $10


Soup or Salad


Calamari, Crab Dip, or 6 chargrilled oysters (only available downtown)

6 Raw Oysters or Shrimp Cocktail (available at both locations)


(available at both locations)Steampot – Oysters, Clams, Crab legs, Shrimp,

Cole Slaw, & CornLobster Pot – Oysters, Clams, Mussels, Lobster,

Cole slaw, & CornCrab Pot – Snow Crab, Dungeness crab,

Oysters, Shrimp, Cole slaw, & Corn


PIZZETTA’S PIZZERIA4701 Oleander Drive, in Anderson Square • (910) 799-4300

1144 Cutler’s Crossing Ste. 105 in Brunswick Forest • (910) 371-6001www.pizzettas.net

Family-owned and operated by Sicilian cousins Sal and Vito, Pizzetta’s Pizzeria has become Wilm-ington’s favorite place for homey, authentic Italian fare served with precision and flavor like none other. Made daily from family recipes, folks will enjoy hand-tossed pizzas——gourmet to traditional——specialty heroes and pastas, homemade soups and desserts,

and even daily blackboard specials. Something remains tempting for every palate, whether craving one of their many pies or a heaping of eggplant parm, strombolis and calzones, or the famed Casa Mia (penne with sautéed mushrooms, ham, peas in a famous meat sauce with cream). Just save room for their buttery, melt-in-your-mouth garlic knots! Ending the meal with their pastry chef’s carefully crafted cannolis, Tiramisu or gourmet cheesecake, alongside a cup of freshly made espresso or cappuccino, literally makes a perfect end to one unforgettable and desirable meal.

3-COURSE DINNER: $24.95 PER PERSONAvailable at both locations


Meatball Tower – Garlic bread, ricotta, meatball, shredded parmStuffed Mushrooms – Garlic, parmesan cheese, tomato sauce

Artichoke Caprice – Artichoke hearts, tomato, basil, fresh mozzerella


Chicken Picatta – Capers, artichoke hearts, lemon-white wine sauceShrimp Diavalo – Spicy marinara over linguine

COURSE THREE:

Pick one of our homemade desserts


EDDIE ROMANELLI'S 503 Olde Waterford Way, Leland, NC • (910) 383-1885

www.romanellisrestaurant.comEddie Romanelli’s knows Italian fare at affordable prices! They have hefty servings of pastas, sand-wiches, pizzas and more, not to mention fantastic service to boot. Returning to Encore Restau-rant Week means they’ll be serving up meals in droves, as their menu keeps the door packed. People will be crossing the bridge without fail for lunch and dinner, nonetheless, to take advantage of the only Leland participant during ERW.

2-COURSE LUNCH OR DINNER: $22 PER COUPLECOURSE ONE—CHOOSE ONE TO SHARE:

Fried Zucchini Sticks – Zucchini breaded in panko and parmesan cheese and lightly fried. Served with spicy ranch dipping sauce.

Mussels Marinara - One dozen fresh Prince Edward Island mussels steamed in white wine, garlic and marinara sauce. Served with garlic crostini.


Chicken Madeira – Chicken breast sautéed with mushrooms, tomatoes, garlic, shallots, Madeira wine and a touch of demi glace. Served over linguini.

Creamy Portobello Tortellini – Sliced Portobello mushrooms sautéed with garlic, white wine and parsley, cream and parmesan cheese

and tossed with fresh cheese tortellini.Grilled “Fresh Catch” with Balsamic Tomato Salsa – A six-ounce filet of our fresh catch seasoned and grilled to perfection, served over mixed greens and covered with salsa of Roma tomatoes, red onion, garlic, basil, olive oil and balsamic vinegar.


Join us EvEry Friday 6-8PM For our FrEE WinE TasTing

• Single varietal extra virgin olive oils from Italy, Greece, Spain, France, California, Portugal, Chile, and Australia

• Extra Virgin Olive Oils infused with the finest ingredients that nature has to offer

• Extensive array of authentic aged and infused balsamic vinegars from Modena, Italy

• Artisan Cheese & Boutique Wines

• Imported regional Mediterranean delicacies, and body care essentials made from olive oil

910-256-OILS (6457) | www.TasteTheOlive.comMon.- Sat. 11am - 6pm | Sunday 12pm-4pm | The Forum, 1125 D Military Cutoff Road, Wilmington

Taste the Olive—

Taste the WorldGourmet Gifts Galore

The Only Place to Buy Guaranteed, Tested and Certified Fresh Ultra Premium Extra Virgin

Olive Oils of the World in Wilmington

We are the gourmet store you have been looking for!

Eat. Spring 2013

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