by: Shea Carver

Southpaw
Lunch Bunch Promo
123 Princess Street
(910) 338-1886
southpawnc.com

Some folks may argue that downtown has “enough sports bars.” I am not one of such—mainly because I am one of those folks who loves Sunday football. Being a regular downtownie, it’s inevitable that my friends and I hem and haw over where to go during season, mainly because a truly awesome sports bar, featuring tons of quality TVs that show every game, seems to remain absent from our cobblestone streets. Sure, sports bars exist downtown, just not a mecca.

Then, low and behold, at the end of football season, Southpaw opened off Princess Street. While it has all the makings of the mecca we’ve been awaiting—21 flat-panel TVs, lots of space, tons of beer specials and food—one of its most enticing factors is how upscale it remains compared to other sports bars. Rich, dark woods inspire its ambiance thanks to its predecessors Tayste and Tango du Chat. The bar remains the same, except a few bistro tables also scatter around the area’s entrance. The tables and booths in the main dining area, as well as the layout of the space, remains familiar from previous incarnates.

Owner and operator AJ Plinio hoped to open a more refined sports bar, forgoing the general neon beer signs and sports regalia most places hail. “After looking at 10 or 15 locations in the downtown area, I came across [this one],” he explained, “[which] offers a lot of the upscale features I was looking for . . . I drew all of my influences from what I know: New York City bars, primarily, but also influences from other places I have been. I think that has allowed me to create a sleeker look than normal sports bars.”

Plinio noted that the transition to the South wasn’t too hard to make. “After doing a walk around downtown Wilmington,” he recalled, “and speaking with numerous local residents, the need for a true sports bar became obvious.” Confident in making a long-time dream come true, he waved New Jersey goodbye to resettle below the Mason Dixon line. Thus, the name for the bar became even more apparent: “I am a left-handed has-been athlete,” he said. “I am a bit biased in favor of lefties, a big Rocky fan, and with “southpaw” being a sports term, I felt it fit a sports bar. But because North Carolina is also very much ‘the South’ for me, it completes it.”

Plinio relied on his experience and education to carry through Southpaw’s conception. “My schooling and first career is in finance, ” he said. “But I have owned a small piece of a bar in New Jersey for the past two-plus years, and I have had bars and restaurants in my family for nearly 20 years, amongst them a sports bar.”

He not only wanted a place to feed his own sports’ addiction but somewhere folks could go to enjoy a cocktail and good food. Thus, he brought in the hands of Stephen Duncan, previously of Dan’s Mason Bistro, as well as one of Wilmington’s Top 10 Chefs, according to Wilmington Magazine. Even though he was dealing with a Johnson-and-Wales graduate, it didn’t deter him from sticking to a tried-and-true style.

“We decided to keep our menu rather simple with low prices to offer better value,” he explained. “We use the highest quality inputs possible in spite of our simple pub fare, obtaining all of our inputs from local merchants.”

Of the food he speaks, encore’s Lunch Bunch was able to sample it one Wednesday afternoon, thanks to the generous proprietor’s invitation. Plates of homemade battered mozzarella sticks (using fresh mozzarella, nonetheless) and a heaping pile of spinach, goat cheese, pecan and mandarin orange salad started the meal appropriately.

“We’re not used to spinach salad at a sports bar,” I noted to our friendly waitress.

“Just our way of doing things a little differently,” she responded merrily.

Plinio was right about simple and fresh food appealing to diners regardless of the style in which it’s served. Sure, mozzarella sticks are standard bar food, but when prepared 100 percent in house, they prove 10 times better than the frozen variety. As for the spinach salad: It was light and crisp, drizzled with a homemade lemon vinaigrette that remained refreshing amongst the fried cheese we nibbled on between.

Lunch was served later, and in stages, which kept our appetites hearty. Pita pockets of turkey and sprouts with chipotle mayo beckoned attention first, proving quite satisfying (although, a dash of oil and vinegar would have made them juicier). The Hawaiian Wrap was a sure crowd pleaser, stuffed with chicken, lettuce, onions, tomatoes and pineapple, as well as jalapeños, in a ginger-soy dressing. But what encore staff truly scarfed down without hesitation were the Philly cheese-steak sandwich bites.

“It’s my favorite menu item, easily,” Pilnio expressed to us after lunch.

“Personally, I am a fan of the oven-grilled pizza,” John Hitt replied. “The barbecue-chicken is awesome. Again, I love that fresh mozzarella and cilantro!”

Plinio’s smile said it all thereafter: “Another happy customer just means better business.”

There are sure to be many more smiles to come in September, when the kick-offs begin. And the biggest draw for us NC football fans: “We plan to be a Carolina Panthers bar; however, with three 52”, four 42”, two 37”, seven 32” and five 22” TVs, we will have every NFL game on every week,” Plinio promised.

First, though, they’re focusing on the South’s much beloved NCAA time, “since everyone seems to bleed one shade of blue or another.” Diners should stop by and catch the all games. Beer will be flowing, as will specials, including Tuesday and Thursday half-priced appetizers from 5-8pm.

Sports mecca has arrived. Relief ensues.

by: Kayla Faulk

As a native Wilmingtonian, I have been exposed to seafood my whole life. My family is one of those in which everyone gets together for oyster roasts and family dinners with shrimp and clams. Sure, we may have a traditional cook-out every once in a while with burgers, but the family favorite is by far anything ocean-dwelling. With a family so partial to seafood, I have learned to know where to get the goods.

For example, if I want to cook a meal with shrimp, I go to a local seafood market where I know the shrimp were brought in from our local waters. All this duly noted, my family would be pleased to know I have been recently introduced to a brand-new addition to the seafood-restaurant scene in the Port City, one that prides itself on serving fresh, local seafood: Surf’s Bar and Grille.

Making a home in the building that was once the Wilmington Ale House on Market Street (located next to Citi Financial and below Adam and Eve), Surf’s Bar and Grille opened several weeks ago after renovations were complete, including strips of wood applied to the walls to make up a tiki atmosphere.

The encore lunch bunch met up at the happening new restaurant a couple weeks ago for a delectable meal. From our offices in Dutch Square near Gordon Road, myself, Shea, Emily and Sue piled into Emily’s SUV for a short trip over to 5500 Market Street to meet up with Kris. Immediately, we were greeted by a friendly staff.

We sat in a tall booth-table hybrid across from the bar, which was equipped with flat-panel TVs. A very attentive waitress kept us hydrated with waters and diet Cokes, and immediately brought out a basket of delicious honey-baked cornbread that all customers get upon their visit to Surf’s. As a proud Southern girl, I have had my share of cornbread throughout the years, but I would have to say this cornbread made the top of my list. Still warm and incredibly soft, we devoured the basket as we awaited the feast that was bestowed upon us. Deciding to bring out the best-of-the-best off the menu, we were treated to a chef’s-choice array of house specialties.

We were first introduced to Surf’s original crab dip, served with a full loaf of bread, and some delicious bonzai shrimp. These Gulf shrimp had been fried and perfected with a sweet-and-spicy sauce on top. And keeping with our seafood spread, we were delivered a specialty item not typically found on the menu: steamed oysters with bacon, cheese and barbecue sauce. One may think this is a strange combination, but for those of our crew who are die-hard oyster-eaters, we couldn’t get enough.

As if we weren’t thoroughly impressed with all of the food we had devoured in front of us, we realized this was just the appetizer round. It was now time for the main dishes! Between the five of us, we split entrées from the menu leaving us all so stuffed that a nap was the only thing left to be desired. Surf’s partner and general manager, Henry Minutillo, briefed us on the burger before trying it. This is no ordinary cheeseburger, we learned. For starters, it is 10 ounces of beef. The main difference between a typical burger and this one is the Wisconsin cheese found inside that is melted to the point where it seems like a spread.

We also indulged in the grilled Louisiana chicken sandwich. As it melted in our mouths, we got a taste of the bayous of the South with a Cajun chicken breast topped with barbecue sauce, fried onions and Monterey Jack cheese, all on garlic bread. (It may have left us needing a piece of gum, but, trust me, it was well worth it.)

Other items were Shea’s personal favorite, the Seafood Linguini with shrimp, scallops, mussels and clams in a spicy tomato sauce. There was a salmon filet in a teriyaki glaze over rice and spinach. Lastly, (though our belts were expanding already) was Emily’s favorite, the Classic New England Seafood Pie. I have heard of chicken pot pie and maybe even turkey pot pie, but never before had I heard of seafood pie. With a delicious golden crust covering a medley of seafood, it caused some of us to request a take-home recipe.

Unable to get around to everything on the menu—although we certainly wished it were possible—we took a moment to glance over other items on the surf-and-turf menu. There are a variety of steaks that can be served blackened, fire grilled, Cajun or barbecued; a Reuben; broiled or stuffed Dover sole; and even honey-dipped fried chicken. If families want to bring the kids along for dinner, there is a “Little Dudes” menu for them.

Only after a couple months of operation and open doors, Surf’s Bar and Grille has shown their dedication to providing great food at decent prices. So the next time readers are craving some great local seafood—or if they are next door picking up goodies at the romance erotica store Adam and Eve—stop in to Surf’s and try some of their fresh cuisine.

by: Emily Rea

On a chilly December day—OK, scratch that; it was a really mild December day, as in somewhere around 70 degrees—a few of the female encore staffers set out to have lunch together at Brixx Wood-Fired Pizza, one of the newly opened restaurants at Mayfaire Town Center. Despite the downright muggy weather conditions, some hot, brick-oven pizza was in order, at a place of which we’d heard nothing but rave reviews.

I have a friend who calls this particular corner of Mayfaire “East Mec.” All surrounding restaurants at the T-intersection in front of the cinemas were first introduced in Charlotte before making their way to Wilmington: Fox and Hound, City Tavern and now the extremely tempting, “outside-the-box” pizza joint known as Brixx.

Upon settling into a booth, we soon found out that Brixx is not only all about pizza—far from it! They serve a varied menu from pizza and pasta, to fresh salads and sandwiches, a Wild Mushroom Wrap to Pasta Pomodoro.

“What’ll ya have today, gals? And don’t forget we have over 20 brews on tap!” We were immediately greeted by a super-friendly waitress who barely took a breath in between her hurried, animated words.

Laughing and checking our watches, Kris, Sue and I ordered water with lemon, while Shea ordered an old-fashioned lemonade—although we each made a mental note about the impressive beer collection. As our waitress scooted off toward the kitchen, we faced the difficult task of selecting our pizza. The choices were delightfully varied and original, offering such assortments as Spicy Shrimp and California Vegetable.

“They have a wheat crust that I’ve heard is delicious, and it’s all thin crust,” Kris informed us, her eyes never leaving the menu. “We could do one with just cheese...”

“OK, we’ve got to do the Barbecue-Chicken pizza, number one,” Shea announced, fixated on her own menu.

I did a quick glance-over myself and found what I was looking for: Hawaiian pizza, including ham, pineapple and cilantro. Each of us making a stand for what we definitely wanted, we decided to order them all—plus the Bronx Bomber, complete with spicy Italian sausage, prosciutto, gorgonzola cheese, tomato sauce and fresh oregano. Oh, and we also indulged in an appetizer of Spinach and Artichoke Dip—and a Roast Beef and Gorgonzola sandwich. One could say we were a little hungry.

Upon placing our huge order and waiting for its arrival, I took a second to look around the place and was surprised to find the crowd as varied as the pizza: young moms on baby dates, professionals on lunch breaks, and even seniors here and there, making up a neighorhood ambiance that was both bustling and inviting. There were large TVs and outdoor patio dining, along with a long, fully stocked bar. Having noticed Brixx’s infamous MBA program on the menu, I grabbed our peppy waitress once again to ask about it.

According to her definition, when someone signs up for the program, he gets an M.B.A. card (Master’s of Beer Appreciation). His progress is tracked through a “curriculum” of 32 beers and one extracurricular beer activity. He gets rewarded along the way with prizes like the Brixx Bash, which includes $50 of free pizza and appetizers.

Subsequently, before our food had even arrived, we were already realizing the level of uniqueness at Brixx. With a high-quality menu and special features like this M.B.A. program, I was growing continously appreciative that this new restaurant had made its way to my neck of the woods, especially considering I live a stone’s throw away from Mayfaire.

And while there is so much variety, truly “something for everyone,” the specialty at Brizz is absolutely the pizza. Normally, I’m not even a big pizza-eater. Perpetually conscious of my diet, I would rather simply avoid what usually contains just too many carbs and too much cheese for my liking—which is precisely why I was so pleased to see the pies placed in front of us.

“Wow! That wheat crust looks awesome!” I exclaimed. Piping hot and covered with fresh, healthful toppings, I was all too eager to sink my teeth into a slice of that Hawaiian pizza, every bit as good as its picture had appeared. Pineapple and cheese has always been one of my most favorite combos, but the cilantro added an unexpected and surprisingly delicious twist that caused me to dub this particular variety the best I’ve ever had.

To say the four of us girls did a pretty good job finishing those pies would be an understatement. Their distinct taste and selective ingredients made it easy to indulge our taste buds. And even on a busy, mid-deadline Wednesday, we took a good extra half hour after our meal to sit and talk and enjoy the atmosphere—which is exactly how I believe Brixx was intended. It is the perfect environment for communal bonding, neighborly relationship-building, and acquiring a refuge from the week among a friendly host of foodies. Next up, and quite guaranteed, is a little personal research concering the attainment of my M.B.A.

Following the lunch bunch, Brixx franchise owner Victoria Miles and Wilmington Brixx general manager Donnie Long were kind enough to give encore their perspectives on Brixx pizza:

encore: What is Brixx’s appeal to patrons when there is so much pizza competition out there?
Victoria Miles: Brixx is not just an ordinary pizza place—we offer fresh ingredients, a family atmosphere, a great wine and beer selection, outdoor dining and so much more. Every time a new Brixx restaurant opens, it quickly becomes a neighborhood favorite.

e: What is the Brixx philosophy?
VM: We strive to provide fresh, high-quality food to our guests at a reasonable price. That’s why we offer a varied menu from pizza and pasta to fresh salads and sandwiches—all at a great value. We also don’t want to be just another restaurant. We want to be an integral part of the neighborhood, so we support causes that are important to our patrons and our community. We are a restaurant that brings families and friends together.

e: How were the different types of pizza conceptualized?
VM: The co-founders ate pizza all across the country and took inspiration from what they liked.

e: What is the importance of offering “something for everyone,” not just pizza?
VM: Our customers appreciate the variety on our menu. Of course the brick-oven pizzas are our specialty, but some other popular dishes include the Brixx Salad, our sandwiches on artisan focaccia bread and premium pasta dishes. And the outstanding wine and beer selection makes Brixx a great location for parties, Happy Hours, late night dining and more. Brixx has already become an important part of the community, and many of our customers dine with us multiple times a week.

e: How was Wilmington chosen as one of its most recent locations?
VM: Our family has visited Wilmington for a number of years, and we fell in love with the area. We chose Mayfaire for its location, variety of shops and upscale feel, and we think Brixx Wood-Fired Pizza will appeal to all its patrons.

e: What is your favorite pizza you offer?
Donnie Long: The Spicy Shrimp pizza is my favorite because shrimp is my all-time favorite food. I like it anywhere, any time and any place. And our Spicy Shrimp pizza is so good because it’s different. You won’t find it anywhere else.

By: Emily Rea

I have to admit, I am totally and utterly partial to the
Connection Internet Café on Racine Drive. When I learned we had a Lunch Bunch
scheduled there the week after arriving home from in Africa, I could hardly fathom a better welcome-back meal—especially when it’s not just the food that’s so great.

After being submersed in a culture where the relationships between people are a top priority, and food is as much about the fellowship as anything else, it was both refreshing and comforting to plug in my burning “homesickness” for Kenya at Connection. Nearing its two-year anniversary just this week, the Connection has become a fast-favorite spot of mine with its tried-and-true mission: “To help people connect.” Its Web site continues: “Whether it is connecting to the Internet; with business associates, friends [or] study groups; or just wanting to connect with some much-needed quiet time, our goal is to make your connections our number-one priority.”

I have spent many nights at the Connection, watching documentaries screened to educate the public about a crises in the Third World, catching musicians playing live sets for the benefit of those less fortunate and have supported local artists through buying their CDs sold inside. Truly a child of the 21st century—with its free Wi-Fi, a computer room with a row of desktops, a business meeting room and a plethora of coffee concoctions—the Connection Internet Café is widely appealing to an increasingly shrinking and fast-paced world. But the techie decor can be a deceiving first impression—this little café has great heart! There is substance at the root of its desire to connect, and I have found it to be centered around a heart for relationships and humanity.

So, with perfect timing upon my return home, I greatly anticipated a Lunch Bunch where we could get connected—and I wasn’t disappointed. Fortunately for us, the Connection is just as full of sustenance as it is substance, and we were delighted to learn that our favorite form of Lunch Bunching, family-style feasting, would be aptly accommodated.

“Hey! You guys get your drinks up here, go sit anywhere you like, and I’ll be over soon to let you know what we’ll be serving.” A smiling face with blond hair careened up to our scant group—just me, Shea and Kris—with a sincere greeting fit for a family meal during the holidays. I grinned for probably the first time all week, innately absorbing the pure welcomeness she radiated.

“I cannot wait to try these sweet potato ham biscuits I’ve heard so much about,” Shea announced as we each toted our Diet Sun Drops—another reason why I love the Connection—over to our table. Just as I was about to agree wholeheartedly, she continued, seeming to fully take in the environment surrounding us for the first time. “Wow! Coffee shops sure didn’t look this this when I was in college!”

“We strive to be a little different.” A familiar face beamed down at us with pride, the blond hair and smile I learned belonging to Debbie Kinsey, owner of the café.

“Well, it is really nice in here,” Shea mused, looking around some more at the modern, low-hanging lights, the small yet warm stage set up in one corner and the professional-looking, sound-proof room for meetings in the back. “I really like it!”

“Thanks!” Debbie gushed. “It has definitely sort of evolved into what it is now. This wasn’t even our original intent, but it seems to have really been a hit with people.”

“It’s got something for everyone,” I offered, trying to explain its “it-factor” appeal.

“Well, we hope so!” Debbie said, and with that she laid down a plate of appetizers on the table before us. “Pasta salad, black-bean salsa with chips and a fruit medley,” she announced with gusto.

I could feel my eyes growing larger and my stomach growling at just the sight of such an appealing diversity. My eyes caught Kris’, and I knew we would both be vying for the last bites of the black-bean salsa and chips.

After a bit more conversation with Debbie and our continual praise of the delicious starters, she assured, “There’s more where that came fron; let me go get the salads while you finish up.”

A salad was one item I had really been craving, and out came two varieties: the Connection Cobb and the Garden Luau (complete with an outstanding raspberry bleu cheese dressing).

Our conversation floated in and out of my trip overseas and everything I missed while I was gone—from the Olympics to Bernie Mac’s death to John Edwards’ affair—and suddenly we were happily inundated with a selection of sandwiches. There before the three of us ladies were a chicken-salad-on-crossiant sandwich, a steaming Philly sandwich, the café’s best-selling Coyote Chicken sandwich (including zesty chicken, lettuce, tomato, pepperjack cheese, avocado and chipotle mayo on artisan flat bread), a turkey Reuben, the Applet (dubbed by Debbie as Connection’s “sleeper hit,” as one wouldn’t normally think to combine Granny Smith apple slices with hickory-smoked bacon, cheddar cheese and sweet honey mustard; although the result is, from experience, fabulous) and, of course, the sweet potato ham biscuits. Without stopping to think where to start, the three of us dove in with no turning back.

“Oh, my gosh, these ham biscuits are worth every bit of the hype!” I exclaimed, completely forgetting that my favorite dish, the “Little Crabby,” had not been included. Immediately fixated my attention on my new favorite item.

“Those are good, but this Applet really is amazing!” Kris added. “Who would have thought?”

In between breaths and bites, we realized little by little there wasn’t going to be as much left over to take back to the office as we had planned. Regrettably full, we eyed the impressive dessert and coffee selections, and decided the only thing left to do was plan another visit very soon.

Connection Internet Café is the place to go for a group meeting over lunch, checking the Internet on the fly or for enjoying dinner, coffee and good conversation with good friends. It’s up on the scene, and it cares about what counts—and that’s a lunch worth celebrating.

By: Shea Carver

Influenced by citizens of Mexican descent who were born in Texas, Tex-Mex is a common cuisine with which most of America is familiar. A form of Southern cooking paired with Mexican techniques, it creates the numerous enchilidas, tacos and burritos we’ve come to expect from the many restaurants around our nation. As one can determine of any American take on international cuisine, oftentimes various ingredients are added to steer it away from its authentic roots. For instance, using yellow cheese in chili con queso is an Americanized version of the dip—as are fajitas, in general, both of which often appear on Tex-Mex menus. Still, it doesn’t mean there isn’t something to love about America’s update on the dishes.

While Wilmington has many eateries to choose from in the authentic Mexican variety, the Tex-Mex genre is even more readily available from the north to the south of town, east to west. Now making its home in the cozy new strip mall of Racine Drive is Islands Fresh Mex Grill. As the lunch bunch raced to the airy space one Wednesday afternoon, sweat poured from our brows to no avail, matching the many visitors who were lining up around the counter to place their orders and have their burritos, quesadillas and nachos made fresh with every request. The lunch bunch, being partial to family-style dining, were welcomed to a hodgepodge of samplings the Islands’ staff was ready to prepare, shwoing off their creme de la creme from the menu.

“Here are cups for everyone,” Lucas Jones, the congenial manager, said, greeting us at a large table in the middle of the spacious dining area. “And they’re all-organic, made from corn.”

“How cool!” our graphic designer, Sue, noted, checking out the green stamp branded across the plastic.
“Our napkins are also organic, made of recycled material,” he followed up.

Being conscientious enough to use eco-friendly products completely impressed the whole encore staff, seeing as the many lunch bunches we attend are keen on styrofoam products when serving casual fare to the masses. With such high volume restaurants ensue, Islands proved to be taking a step in the right direction with its business plan and its products, looking out not only for its customers but for the communal environment we all share a responsibility toward bettering.

As we filled up our teas, waters and diet Cokes, the first round of food arrived to our table steaming hot. Before us sat a basket of nachos smothered with the works: black and refried beans, chicken, ground beef and steak, jalepeños, tomatoes and cheese (not the yellow kind, either!), as well as sour cream and salsa. The blue and yellow corn chips were piled high, literally with everything but the kitchen sink. It only took one bite to know the rest of the meal would be something to love.

“I am pretty sure I could eat these nachos forever more!” I noted, a partial fan of what’s become de riguer bar food. “I love that every bite is packed full of goodies. They did not skimp on the toppings, especially their yummy pulled chicken! I love it when nachos are served this way.”

“It also tastes really tastes fresh,” Emily noted, only she was speaking of her chicken jerk quesadilla that Jones had dropped off without any of us noticing. It’s just what happens when our faces are head first in a pile of good eats; we all tend to forget we aren’t at our own kitchen tables.

“The chicken has a nice kick of spice against a cool sour cream finish,” Emily continued, sounding somewhat like a Food Network critic rather than encore’s assistant editor.

“I think I’m partial to the Buffalo chicken burrito,” Kris chimed in between her struggle with evenly dividing the rather large roll between the whole table. “It’s hot and flavorful; you guys are going to love it.”

Naturally, she was right.

As noted by the Buffalo variety, Islands takes generous steps toward Americanizing traditional wraps, something that’s become a fad with numerous burro cafés seemingly popping up left and right about town. But even though one can enjoy a burrito off the beaten path, it still maintains a fresh-to-order style of cooking, whether customers choose a specialty or want to build their own.

“The Philly cheesesteak burrito is so much better than I thought it would be,” John clarified. He noted how tender the steak was, not to mention the fact that it actually tasted like steak—not the kind that often comes pre-cooked with the word “caramalized for flavor” scribbled across the package.

Sue had settled on a chicken burrito made with lettuce, tomato, cheese, rice and pineapple salsa. Like her love for crabcakes, she also adores pineapple-anything. “Its Caribbean flair makes everything taste more refreshing,” she assured.
“I wonder if they can make you a crabcake and pineapple salsa burrito?” Kris joked.

Sue smiled rather devilishly at the thought. However, crabcakes aren’t exactly on the Islands menu. Though, fish does make an appearance. In fact, they offer fresh, flaky tilapia to make Cabo- or Baja-style wraps that many fans residing in our coastal abode flock toward indulging. I’ve learned that fish tacos have a warm place in Wilmington diners’ tummies. While it wasn’t on our table during lunch, I made a mental note to come back and try them out with an adult beverage.

“A nice Negro Modelo would make the meal near-perfection,” I thought aloud.

“Well, the tiki bar’s right there!” John noted, pointing toward the back of the cool space, which was painted with ocean-like colors of soft blues and sea greens—the bar touting numerous pours and beers. “I won’t tell,” he promised.
“Only if I didn’t have to go back to work.” I was bummed at the thought. “It would take one beer in this heat to make me feel light-headed rather quickly. But it will serve the college crowd quite nicely.”

“And hopefully we’ll have live music on the patio, too,” the manager chimed in, dropping off more pico de gallo, pineapple salsa and a handful of napkins to relieve our messy fingers.

“If you do, be sure to let us know the schedule,” Emily informed. “We can print it in our Soundboard section for free.”

“Great,,” he mentally checked and waltzed off to the next table to check on diners who were smiling, laughing and enjoying their own tacos. Jones’ welcoming smile made me realize how great food isn’t always what keeps customers happily returning to local restaurants. Sure, it’s a large part—but having worked in the serving business for years while in high school and college, I have always found it just as important to see managers and their staff truly interacting with their clientele. It not only ensures satisfaction, it proves that no suggestion is too weak nor unwarranted when serving the public at large—especially considering it’s the public that will keep the business afloat.
For sure, the Islands will serve Wilmington well and for many hot summers, cool falls, brisk winters and breezy springs to come. I say this because even in the midst of what folks are calling a “down economy,” this restaurant was completely packed by the time we were heading out the door. With only a few open weeks under its belt, it seems to be making its own stamp on the dining public, providing fresh eats, decent prices, eco-friendly products and good food to drive a strong following. In fact, the Islands makes new business seem, well, like a breeze.