65
signature dish
Scallops with a view
www.wrightsvillebeachmagazine.com WBM
With a view like the one
you’ll find at the Holiday
Inn Resort overlooking kite
hobbyists unfurling their
latest toys, sunrises and sunset cruises,
crested moons and crashing waves, the
change in name—from Veranda Café to
the simple yet refined Oceans — after
11 years, goes with the flow.
But it wasn’t just the name that was
redrafted last April, so was the menu.
The key to Oceans executive chef
Eric Riley’s perfectly plated success
during the restaurant revamp, he says,
came by way of listening to the people.
For years, the restaurant offered
fresh parmesan-crusted scallops pan
seared and served over a creamy garlic,
tomato and mushroom Madeira reduction.
But when Riley heard that people
wanted more than a taste teaser, he
beefed up the portions to serve on a
larger platter.
Since the introduction of the
Parmesan Scallops dinner entrée, the
plate has been Riley’s mouth-watering
top-seller. 1706 North Lumina Ave.,
(910) 256-2231. —Jenny Yarborough
Allison Breiner potter