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July 2 - 15, 2021
C OMMITTED T O H EALTHIER COMMUNI T I E S IN ALL
100
Greater Wilmington Business Journal
wilmingtonbiz.com
COUNTIES
North Carolinians should be able to lead healthier lives wherever they call home. That’s why we’ve helped expand affordable, high-quality primary and behavioral health care to our state’s 80 rural counties and provide new online programs for members to quit smoking or reverse type 2 diabetes from anywhere. By working to improve access, we’re bringing better health closer to every community.
BlueCrossNC.com/Transform
WE RESOLVE. TO TRANSFORM HEALTH CARE. ® Marks of the Blue Cross and Blue Shield Association. U37817C, 5/2021
HURRICANE RATED SHUTTERS AND SCREENS AND MORE
RESTAURANT ROUNDUP
BUSINESS OF LIFE
This is a sampling of stories from the Business Journal’s weekly Restaurant Roundup email. Subscribe at wilmingtonbiz.com.
LM Restaurants adapts to changes in dining LM Restaurants, the Raleigh-based restaurant group that operates five restaurants locally, is taking steps to address post-pandemic issues facing the industry, including labor and supply shortages. The company enlisted the help of Top Chef alum Katsuji Tanabe earlier this year, bringing him on board as the lead for culinary innovation. Katherine Goldfaden, director of brands for LM Restaurants, said Tanabe spends several days a week in the Wilmington restaurants, particularly at Oceanic, Bluewater Waterfront Grill, Henry’s and Hop’s Supply Co., working side by side with chefs. The company also operates Carolina Ale House. With a fresh set of eyes, Tanabe is looking at each menu and assessing how to make things more efficient. Since restaurants across the board are dealing with labor shortages as well as supply shortages and rising costs of ingredients, Tanabe is looking at ways to keep costs down while still wowing the customer. In addition to enlisting the help of Tanabe, LM recently moved longtime Bluewater executive chef Jeffrey Scott to the lead culinary position at Henry’s. With Scott’s departure from Bluewater, LM recently promoted Evan Parker to the restaurant’s executive chef position, just a few months after he was hired as executive sous chef.
Couple plans restaurant at former Booty’s Soul Food
17 YEARS IN BUSINESS IN THE CAPE FEAR REGION
YOUR WEATHER PROTECTION SPECIALIST
Seacoast Systems, Inc. provides custom exterior shutters along with shading and outdoor living solutions at a discounted price. These include manual & motorized aluminum rolling hurricane shutters and screens, retractable exterior solar / bug screens, bahama & colonial shutters, dual systems, & other impact rated hurricanes & non rated traditional shutter systems.
Corey and Phallin Scott, owners of On Thyme Catering and food truck, recently bought the property previously occupied by Booty’s Soul Food at 918 Castle St. Booty’s, named for owner Linwood “Booty” Davis, has been a fixture on Castle Street since the early ’70s. Davis closed the restaurant, known for late-night eats, in March 2020 and decided to retire last October, according to Corey Scott. The Scotts have gained a loyal following since starting their catering company and truck in 2019. They felt the time was right to move to a brickand-mortar location where they can
serve guests as well as prepare food for the truck. On Thyme Restaurant will not cater to the late-night crowd but rather serve lunch and dinner. In addition to the building, the Scotts also purchased surrounding lots. According to a New Hanover County deed, On Thyme Catering & Fruit Creations LLC purchased four parcels, 912, 914, 918 and 920 Castle St., from the Davis family for $400,000 on June 17. While the Scotts said they don’t yet have any long-term plans for the lots, they hope to host a weekly food truck rodeo on Sundays once the restaurant opens. A renovation of the 1,500-squarefoot restaurant will begin shortly, and the Scotts are hoping for a late-fall to early-winter opening.
Burgaw Brewing gets green light for downtown site A brewpub that has been in the works since 2019 is now coming to fruition in downtown Burgaw, with the town’s approval of a special use permit for Burgaw Brewing at 103 S. Wright Street. The project, initiated by Burgaw Now, an organization dedicated to the promotion, restoration and development of Burgaw, will be owned and operated by Kevin Kozak, a professional brewer who has been in the industry since 2004. Kozak moved to Wilmington in 2006 and held the position of head brewer, among other positions, at Front Street Brewery for 13 years. The building where the brewpub will be housed is owned by Burgaw Now founder Richard Johnson. Another project launched by Burgaw Now is Fat Daddy’s Pizza. Owner Jay Kranchalk opened the pizzeria located at 103 W. Fremont St. in January 2020. The brewery will house a 10-barrel brewing system created by Canada-based Specific Mechanical Systems. Kozak said the system is now in production and will allow the brewery to have six to eight beers on tap once it’s fully operational. The roughly 4,000-square-foot building will also hold a full commercial kitchen, a full bar and taproom seating for around 150 guests. An outdoor beer garden and seating along the front of the building have also been approved. Kozak is hoping to open later this year. -Jessica Maurer
