SAVOR & SIP

Spring doesn’t arrive all at once—it stretches the days, softens the evenings, and invites you to slow down with something refreshing in hand. At Dram & Draught Wilmington, that seasonal shift is captured not just in a glass, but in an entire experience.

For Executive Chef Jon Mitchell, the path to Perla Raw Bar feels both intentional and serendipitous. A Chapel Hill native with deep ties to Coastal North Carolina, Mitchell returned to the region after honing his craft in New York City, drawn by both a personal pull toward the coast and the opportunity to help shape something new.

At Tomiko-San, Executive Chefs James Nash and Bobby Watkins embrace Japanese cuisine with reverence and innovation. The veteran collaborators share a mission to introduce Wilmington diners to an authentic, nuanced presentation of Japanese food, grounded in tradition, precision, and deep respect for ingredients.

Looking for beautiful latte art, ethically sourced beans, or fun, one-of-a-kind beverages? Here are our top picks.

With a career rooted in Maine and shaped by two decades of experience across a wide range of kitchens, the Executive Chef at The Sounder brings a thoughtful, globally influenced approach to Coastal American cuisine.

Rooted in memory, water, and community, The Sounder is more than Wilmington’s newest coastal restaurant—it’s a love letter to the Cape Fear way of life.

As icy winter weather sweeps over the Cape Fear region, cocktails turn inward. Brightness gives way to depth. Citrus softens, bitterness deepens, and drinks slow down—meant to be held, not rushed. This is the season of stirred spirits, fortified wines, smoke, fat-washing, and quiet complexity. Cocktails that feel intentional. Protective. Built for long nights and cold air.

As the days grow shorter and the air turns crisp, nothing hits the spot like a bowl of soulful soup. From creamy bisques to bold seafood broths, local chefs are crafting winter bowls that comfort, delight, and tell a story of seasonality and local ingredients. We asked five standout Wilmington eateries to share their winter soup picks—and the perfect pairings to sip alongside them.

Executive Chef Victor Martinez’s path to the kitchen was forged early, shaped by family, hard work, and an instinctive love for cooking. As a child, he spent hours helping his mother prepare banquets, drawn to the rhythm and generosity of the kitchen. That passion followed him into his first professional role as a dishwasher, where he began learning the craft from the ground up.

We’re turning up the heat and showcasing the Best Pizza's in Wilmington, NC and surrounding Cape Fear areas.

At Perla Raw Bar, oysters aren’t just a menu item—they are a craft, a celebration of coastal waters, and a tribute to the farmers who pull them from tide to table. Known for elevating the region’s most exceptional oysters with both classic and creative preparations, Perla has earned its place as one of the Cape Fear’s premier oyster destinations.

The Ray Family Trifle is a true family mainstay, one that feels as though it has been passed down for generations. In the Ray household, this dish is inseparable from celebrations, and it is the creation for which Art Ray—the brother of Winemaker & Owner of JOLO Winery, JW Ray —is especially famous.

At Tidewater Oyster Bar, the oyster experience is built on respect, for the water, the farmers, and the ritual of gathering around a great plate of seafood. Each preparation, from briny raw oysters to soulful Southern classics, reflects a balance of tradition and creativity rooted in North Carolina’s coast. Add a perfectly chilled martini, a knowledgeable team, and a room buzzing with holiday-season energy, and Tidewater becomes a place where oysters are not only enjoyed, but

Walk into Concorde Espresso Bar this time of year and it feels less like a coffee shop and more like stepping straight into a holiday movie. Twenty feet of sparkling Christmas tree glow, fireside blankets waiting to be draped over your lap, and a winter cocktail menu built on nostalgia, spice, and a little bartending magic. From spiked cocoa to the cult-favorite Eggnog Espresso Martini, Concorde turns every visit into a scene you’ll want to replay all season long.

At The City Club, the holidays don’t just sparkle — they completely transform the experience. Step through the doors and you’re met with timeless ambiance, festive energy, and that unmistakable warmth that only the season can bring. From crackling fireplaces to chef-driven feasts, nostalgic gatherings to spirited sips, the Club becomes a place where celebration feels effortless and every moment feels made just for you.We caught up with General Manager Bryan Chappell to find o

At Hieronymus , oyster season isn’t just a time of year—it’s a full-blown coastal celebration. From their indulgent, crab-topped baked Oysteronymus to briny raw oysters served with bright, house-made mignonettes, the restaurant showcases the very best from North Carolina waters. With local farms supplying the salt-kissed flavors guests love and cold craft beers ready to match every slurp, Hieronymus is the place to dive into the freshest oysters of the season. Visitors can gr

Celebrating Italian Christmas food traditions and local flavors with Antonio Carlo Sauces and Raffaldini Wines.

There’s something undeniably magical about the holidays on the water — twinkling lights dancing across the river, cozy winter evenings shared over good food, and the kind of warmth that only comes from gathering together. At Tequila’s Waterfront, the season comes alive with Mexican flavors, coastal charm, and vibrant dishes that feel just as festive as the décor. This year, the team is embracing the holidays with tequila-forward events, bold winter plates, and celebrations pe

At Shuckin’ Shack Oyster Bar , oysters aren’t just a menu item — they’re the heart of the experience. The restaurant is known for serving high-quality, locally sourced North Carolina oysters that capture the bright brine, clean finish, and unmistakable character of the state’s coastline. From bubbling, flavor-packed creations coming straight off the grill to chilled, pristine raw selections that taste as if they were pulled from the tide only moments before, Shuckin’ Shack’s

The holidays hit differently at Dram & Draught Wilmington — and this year, they’re hitting in full Ralph Lauren splendor. Think rich textures, layered plaid, glowing candlelight, evergreen draped from corner to corner, and that unmistakable blend of American luxury and fireside comfort.

As the holiday season approaches, Marina Grill is embracing the spirit of giving, celebration, and cozy indulgence. Under the guidance of F&B Director Tim Akins, this year marks a milestone for the waterfront favorite — from preparing Thanksgiving meals for the first time to partnering with The Salvation Army to support families in need, and donating a portion of Thanksgiving sales to Nourish NC.

There are certain flavors that signal the start of the holiday season—rich chocolates, buttery toffees, perfectly crunchy peanut brittle. This year, Wilmington gets to enjoy all of them with the arrival of a beloved American favorite: See’s Candies, now open for a limited time with a festive Holiday Gifting Center on South College Road.

With a culinary journey rooted in family traditions and sharpened through years of hands-on experience, Executive Chef Duane Ellison brings both heart and skill to the kitchen at Marina Grill.

At The Green House, the holidays arrive not with fanfare, but with feeling. The restaurant’s airy, modern space transforms into a haven of warm light, rich seasonal aromas, and shared anticipation—the kind that builds when people gather with intention.

Oysters are at the heart of the experience at Flying Machine Oyster Bar, where creativity, craft, and coastal sourcing come together on every plate. From indulgent, Southern-inspired baked preparations to clean, briny raw offerings that celebrate the character of the waters they’re grown in, FMOB brings a thoughtful, chef-driven approach to a beloved local staple.

At Seabird in downtown Wilmington, Chef and Owner Dean Neff has built a culinary philosophy around honoring the North Carolina coast—its people, its seasons, and extraordinary seafood.

Overlooking the Cape Fear River, Sugo was created for moments just like these — when great food brings people together, and the simple act of sharing a meal becomes something memorable. This year, the restaurant leans into everything we love about winter dining: dishes rooted in Italian tradition, rich and comforting seasonal flavors, an elevated yet intimate atmosphere, and the kind of attentive hospitality that makes every guest feel at home.

For Executive Chef Dexter Spencer, cooking has always been about connection—to place, to season, and to the ingredients themselves. A Wilmington native who trained in Portland, Oregon, Spencer brings a rare blend of scientific curiosity and soulful creativity to his kitchen at The Green House.

In the historic heart of Wilmington—where The City Club’s elegant halls whisper stories of another era—Executive Chef Tripp Engel is bringing a fresh, soulful energy to Southern fine dining.

At Bespoke, Wilmington’s newest all-day bar, Robby Dow is reimagining what it means to gather over a drink. Drawing on his years in New York cocktail culture and his North Carolina roots, Dow has created a program that bridges the ritual of morning coffee with the vibrancy of Italian aperitivo hour.

Negroni Week comes to Wilmington, NC.

Smoky, juicy, and kissed with the flavor of wood charcoal—that's the heart of Alpaca, the Peruvian-style rotisserie chicken spot winning over diners in Southport and Wilmington. Behind the counters are co-owners Ranbir Bakhshi and Fabian Llamas, who saw an opportunity to bring a beloved Triangle favorite to the coast.

Meet the Chef, Chris Vergill, The Pilot House, Wilmington, NC.

Wilmington food lovers—MasterChef All-Stars Live! is heading to the Wilson Center on September 28, bringing with it the fire, flavor, and fierce competition of TV’s top cooking show, live on stage.

Our favorite Cape Fear crafted summer beers. Here are our top picks to sip along to your favorite tunes.

Meet the Chef, Jimmy McDowell of Paloma's at Hotel Lela in Wilmington, NC.

Tucked away in Mocksville, North Carolina, Rayson Vineyards is quietly reshaping the conversation around North Carolina wine—and it's doing so with an unmistakably personal touch.

At the heart of downtown Wilmington's culinary scene, Chef Thomas Calhoun brings a world of flavor to the table at Sugo Italian Restaurant.

In the world of food, true passion often emerges from humble beginnings, and Chef Jim Diecchio of SalitaPizza is a perfect example of that.

Indulge in the marriage of breakfast and lunch, here are the best brunch eateries in Wilmington, NC

Executive Chef Em Acker of King Neptune Restaurant in Wrightsville Beach, NC

Chef Will Copeland’s culinary story began in the unassuming kitchen of a small, 40-seat Italian restaurant just outside Nashville, Tennessee

Chef Taylor Trumbetti of G-Prime Steak & Cellar in Wilmington, NC.

This season, we're excited to share a few of our favorite winter concoctions from the menu at End of Days Distillery.

Winter Beers to keep you cozy from our favorite craft brewers.

Winter Cocktails from Dram & Draught

Now, at Commodore Club, at Wrightsville Yacht Club, Chef Keen brings his expertise to life, creating exceptional dining experiences.

With a deep passion for elevating classic comfort foods, Executive Chef Jordan Keen of The Commodore Club brings a creative flair.

Mrs Gray's Butterscotch Cookie from Graylyn Estate.

Chefs Lauren and Sunny, are the creative masterminds behind Olivero restaurant.