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Aubriana’s
Aubriana’s (115 South Front Street, 910-
763-7773) specializes in Americana-style
food with a Mediterranean flair. Featuring
steaks, local seafood and pasta, Aubriana’s
serves a variety of fine-dining dishes.
Opened in October 2008, Aubriana’s continues
to operate on a refreshing restaurant
philosophy: Never rest on what we’ve done.
The Aubriana staff is constantly trying to
improve their food and service, rather than
congratulating themselves on a job well
done, and that has turned this popular
downtown restaurant into a fine-dining
establishment without the white tablecloths
or tuxedos. “Our chef strives to make every
dish perfect,” says general manager Cody
O’Connor, “and makes sure every meal that
comes out of the kitchen is exactly the way
he wants it.”
Deluxe
Scott Haulman bought Deluxe (114
Market Street, 910-251-0333) almost eight years
ago and transformed it into downtown’s
ultimate, upscale, fine-dining experience.
Haulman brought years of wine-service
experience to the restaurant and created
one of the most extensive and refined wine
lists in the city. Deluxe features a New
American-style menu, with dishes ranging
from tempura shrimp to prime beef tartare.
Despite this upscale, gourmet experience,
Deluxe is very approachable, featuring local
artists and serious yet relaxed service. Food
connoisseurs don’t need a special occasion,
they just need to be in the mood for an
incredible fine-dining experience.
The Basics
So named for the style of food they
serve, The Basics (319 North Front Street, 910-
343-1050) captures the “basics” of Southern
cooking. From collard greens, to fried green
tomatoes, to smoked pork barbeque, The
Basics has become downtown’s go-to restaurant
for Southern cuisine. Since 2007,
The Basics has served breakfast, brunch
and dinner to customers craving comfort
food. Owner and chef Mary Long suggests
the Brunswick stew on a cold day. “Cozy,”
“comfortable” and “fine dining” don’t often
wind up in the same sentence, but they do
when describing The Basics.
YoSake
YoSake (31 S. Front Street, 910-763-3172)
opened to rave reviews in May 2005 and
has been a fine-dining destination ever
since. Executive chef Josh Woo takes
pride in his ability to create the perfect
Far Eastern dish. From Philadelphia rolls
to tuna tartare, Woo offers a wide range
of seafood and vegetarian specialties.
Located on the second floor of the historic
Roudabush building, YoSake features
fabulous sushi along with a full pan-Asian
menu served amid fabulous Tokyo vogue
décor. The first floor is reserved for events
— weddings, parties and other special occasions.
YoSake serves signature sushi rolls
until one in the morning.
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WBM march 2011
Crow Hill
Caprice Bistro
Caprice Bistro (10
Market Street, 910-815-0810)
is a fine-dining French
eaterie that has been satisfying
a legion of loyal
fans since November
2001. With more than
40 years of culinary
experience, Chef Thierry
Moity serves French food
with a distinct Belgian
influence acquired from
his wife, Patricia. Caprice
Bistro strives to serve
delicious French dinners
without the intimidation
factor of an expensive
French restaurant. It’s a
bistro that “everybody
can enjoy and everybody
can afford,” says Moity.
Caprice also features a
comfortable (and popular)
sofa bar upstairs,
perfect for quiet, social
evenings.
August 2010 marked the grand opening
of Historic Downtown Wilmington’s
Crow Hill (9 South Front Street, 910-228-5332),
a fresh and unique face for the city’s finedining
scene. Offering a thoughtfully
fantastic menu filled with locally sourced
dishes, Crow Hill features a variety of
carefully-prepared entrées, ranging from
local trout — with sweet potato hash,
pancetta and brown butter — to a North
Carolina Cornish game hen, to a blue
plate special every night of the week.
The menu adjusts to what’s in season,
the décor is rustic and warm, the food is
fabulous and the experience, even in Crow
Hill’s casual setting, is pure fine-dining.
savor — guide to dining on the azalea coast