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June 19 - July 2, 2020
Greater Wilmington Business Journal
wilmingtonbiz.com
RESTAURANT ROUNDUP
BUSINESS OF LIFE
This is a sampling of stories from the Business Journal’s weekly Restaurant Roundup email. Subscribe at wilmingtonbiz.com.
Brewery plans to expand to Wrightsville Beach Flying Machine Brewing Co. co-founders Grant Steadman and David Sweigart have announced plans to expand their business by opening a second location at 530 Causeway Drive in Wrightsville Beach. Steadman and Sweigart purchased Banks Channel Pub from Ashley Adams and Doug Barker on May 15. Neal DePersia and Chris Thorpe of DePersia & Associates LLC represented both parties in the sale. Steadman and Sweigart opened their 17,000-square-foot taproom and production facility at 3130 Randall Parkway in November 2018.That location had been closed since midMarch, but reopened in a limited capacity this month. “Obviously the virus has affected us, but we are optimistic about the future of our business, of our industry and the economy,” Steadman said. “We’re confident that at some point in the future we will be able to operate both businesses at full capacity.” Flying Machine at Wrightsville Beach will have a kitchen and bar.
Downtown Wilmington eatery shutters Stalk & Vine owner Zac Brown announced via social media recently that his bar and restaurant would be closing for good in the wake of COVID-19. “Our 9 months of operations were riddled with a short first summer, Hurricane Dorian, the first slow winter, and then the COVID-19 pandemic,” Brown said in a Facebook post May 29. The fact of the matter is Stalk & Vine didn’t have enough time to develop the foundation needed to navigate that series of events, particularly this pandemic. “Though timing wasn’t on our side this go around, I truly believe in the spirit of Stalk & Vine and I hope to be able to take another stab at it one day.” Stalk & Vine shifted its service model to allow for carry-out for about two weeks in March, but its Riverwalk location made this difficult. Brown made the decision to close temporarily March 30.
Brown said he worked diligently over the next several weeks to try to secure emergency financial assistance, but was unable to qualify because he had been open for less than a year. “It was pretty clear that the playing field is not level for new businesses,” Brown said. Brown said he considered changing the concept, and taking on investors. But at a certain point, he said, it became obvious that the budget was just too tight. “If I had a well of money this wouldn’t be an issue, but I have to consider my future both personally and professionally,” Brown said.
Whiskey Trail set to open second location Chris Levesque, owner of Whiskey Trail, has announced plans for the opening of a second location this summer. Whiskey Trail Midtown is expected to open at 3525 Lancelot Lane, in the building that formerly housed Dig & Dive. The volleyball courts will no longer be a part of the complex. Levesque, who worked as an executive chef at the Bridge Tender, Fish House and Main Street Grill at Mayfaire Town Center, as well as general manager of Front Street Brewery prior to opening Whiskey Trail five years ago, said the menu at the new location will be the same. “We’re known for our burgers and wings and the coldest beer around,” Levesque said.
Oyster bar begins serving at center on Market Street Robert Pickens, owner of Kornerstone Bistro, has opened a second restaurant, Tidewater Oyster Bar, in Porters Neck Center at 8211 Market St. The restaurant held a soft opening at the end of May, and was open that week for dinner, with plans to open for lunch shortly. Located in the former K-Bueno Norte space just across Market Street from Kornerstone, Tidewater Oyster Bar features North Carolina seafood with a nod to the Cajun and Creole cuisines of Louisiana. Guests will find locally farmed oysters in classic preparations such as Oysters Rockefeller and Oysters Bienville, po-boys, steamed and fried seafood platters, shrimp creole and seafood gumbo. Tidewater is also offering steam pots to go. -Jessica Maurer
