81
Best Food
I ever Ate
Staff Raves
The WBM Staffers are never at a loss for words
when it comes to their favorite foods.
www.wrightsvillebeachmagazine.com WBM
My favorite local dish is the Killer
Carne from Tower 7. The mammoth
steak enchilada smothered with
Monterey Jack cheese and tomatillo
sauce is matched with close friends,
good music and an easy going, laidback
atmosphere.
Tyler Roberts, contributing writer
The Fish House Grill prepares the
best fried shrimp around town.
Order the basket as an appetizer or
piled atop the mixed green salad for a
meal that’s half-way healthy and halfway
not—the perfect mix if you ask
me.
Jenny Yarborough, contributing writer
The steak au poivre from
Brasserie Du Soleil with homemade
pommes frites is simply delicious. The
sweet, smoky and spicy brandied peppercorn
steak sauce accents the tender
beef cut wonderfully. Each morsel
melts in your mouth!
Cole Dittmer, editorial intern
Big Thai’s savory lemongrass
soup, followed by a smoky panang
curry with chunks of sweet potato
and golden tofu served over aromatic
jasmine rice and a slab of house made
coconut cake drizzled with simple
syrup and coconut icing. Yum!
Marimar McNaughton, editorial director
Indochine is a convenient spot from
my house for takeout and also has great
atmosphere if I feel like a sit-down
meal. My favorite dish is the pad
thai with shrimp. It has a perfect
blend of tangy and sweet flavors when
ordered mild, the way I like it!
Allison Potter, director of photography
French toast, served at the
King’s Breakfast monthly on the first
Saturday of the month. It’s a free hot
breakfast cooked and served by volunteers
to all comers. Pine Valley Church
of God member Dianne Boykin stirs
up the French toast batter with fresh
orange juice and peal plus grated fresh
nutmeg. Donated sliced Panera or
Atlanta bread is dipped into the egg
mixture and laid on the griddle. It’s
served piping hot with real butter,
powdered sugar and syrup. Maybe it’s
the Spirit of the event, but this is the
best ever French toast, bar none!
3810 Shipyard Blvd., Wilmington.
Pat Bradford, editor/publisher
I have a taco obsession and
locally K-38 Baja Grill’s Roadside
Grilled Chicken Tacos hit the
spot a little more often than I’d
like to admit. These large tacos are
made fresh and simply, using warm
flour tortillas, grilled chicken, lettuce,
tomato, cilantro, cheese and a
squeeze of fresh lime. However, what
fuels my craving is a strong dousing
of the house picante sauce that comes
in a brown squeeze bottle and a side
of the best salsa in town.
Teresa Kramer, creative director
The grilled pineapples with
purple sweet potatoes served
during the Harbor Island Garden Club
spring luncheon at the Surf Club in
Wrightsville Beach were fabulous. The
sweet piquancy of the pineapples perfectly
balanced the earthy richness of
the purple sweet potatoes, and the dish
was also highly nutritious.
Patricia E. Matson, contributing writer