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Greater Wilmington Business Journal
wilmingtonbiz.com
February 4 - 17, 2022
LPN-RN PROGRAM Application Period: February 15 - April 28, 2022
RESTAURANT ROUNDUP
BUSINESS OF LIFE
This is a sampling of stories from the Business Journal’s weekly Restaurant Roundup email. Subscribe at wilmingtonbiz.com.
The George restaurant is under new ownership George Coffin and Cathy Whatley have sold The George on the Riverwalk, 128 Water St., to restaurant veterans Edson Munekta and Freddy Lee. “He’s had a great run,” said Terry Espy, a good friend of George Coffin and owner of Momentum Companies, which represented both parties in the $2.5 million deal. Munekta owns a small chain of Brazilian steakhouses and recently moved to Ocean Isle Beach. Lee is an acclaimed chef and owner of Bernardin’s, upscale restaurants in Charlotte and Winston-Salem. As for any changes, the new owners are keeping the name but plan to take The George to the next level, Espy said, with the new menu more in line with the fine-dining dishes – duck breast and curried black bass – on offer at Bernardin’s. (The new menu can be viewed on the restaurant’s Facebook page.)
LPNs, get your RN in two semesters with CFCC’s accelerated, hybrid option. Clinical is completed through a preceptorship at New Hanover/Novant Hospital in Wilmington. Get information regarding the application process, prerequisites, and more at cfcc.edu/LPN-RN or contact the Health Science Enrollment Center at healthsciences@cfcc.edu.
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Joe Loves Lobster Rolls closes Brunswick spot A popular Boiling Spring Lakes restaurant has closed its doors for good, but a new eatery plans to open in early February. According to the restaurant’s website, Joe Loves Lobster Rolls, 3148 George II Highway, decided to close after the main ingredient on the menu became too costly. “It comes with a heavy heart, but it is the cost of lobster that has made the decision for me to discontinue service,” the website states. Owner Tony Herndon got in the lobster roll business in 2013 in Savannah, Georgia, and landed in Boiling Spring Lakes in 2017. Herndon said the new owners are opening a sub shop and will serve his rolls at least one day a week. Brice Horton, owner of the new eatery, said he expects Mimi’s Sandwich Shack to be open in early February. “We have been working on our menu, but basically we will have a build-a-sandwich system,” he said. “Breakfast will be bacon, sausage, eggs and burritos. Lunch will focus on the sub basics – ham, turkey and roast beef.”
‘Seabird at home’ starts fine dining takeout One of Wilmington’s top chefs, James Beard Foundation semifinalist Dean Neff, has launched Seabird at Home, a three-course menu for two created to be enjoyed at home. With the Front Street restaurant regularly closed Tuesday-Wednesday, Neff and his wife, Lydia Clopton, wanted to ensure diners could still enjoy a great meal in the middle of the week. The deadline to order is 3 p.m. Wednesdays, and the meals can be picked up 4:30 p.m.-6 p.m. Each three-course meal for two changes weekly, and although there are no substitutions, add-ons such as focaccia (a classic Italian bread) and soup will be available to purchase when picking up on a first-come, first-served basis. Suggested wines also can be purchased at pick-up. The menu for Jan. 26 included spinach Caesar salad with roasted shiitake mushrooms, croutons and green tomato slaw; smoked yellowfin tuna lasagna Bolognese with ricotta cheese and herbs; and Jim’s Olive Oil Cake with citrus and mascarpone for dessert. The price for the meal-fortwo is $47, tax included.
The Big Nosh to highlight Jewish cuisine The Temple of Israel’s Big Nosh fundraising event takes place 10 a.m.-2 p.m. Feb. 24. The Big Nosh event is not just your “annual sandwich-selling fundraiser,” event organizer Kurt said. Selections will include corned beef and pastrami (by the half-pound or sandwiches), smoked whitefish salad and chopped herring and Israeli salad. Homemade noodle kugel and potato knish will also be offered and round out a meal with a loaf of rye bread from Breadsmith. For something sweet, there’s babka or rugalach, and Green’s chocolate or cinnamon babka and rugelach are available to order. Pick up will be at the temple’s Reibman Center, 922 Market St. Items must be preordered by Feb. 11. The proceeds will benefit the ongoing work of the temple and religious activities, education and community relations. Orders can be placed online at templefundraising. online or with a mail-in order form, which can be downloaded and printed from the website.
