savor — guide to food & dining on the azalea coast
93
The Patty Wagon
A burger worth doin’ time for!
It’s dark. It’s thunderstorm-y. You’re studying and
you have insomnia and you’re hungry. It’s 11:32
p.m. and you brazenly leave the house without an
umbrella and wander down Dock Street, and there,
in an off-hours, barren food-stuffs desert, you see
the oasis.
“I lived in San Antonio, D.C., Jersey and New
Orleans,” says long-time restaurant man, chef and
owner James Smith. “I had some bad weather down
there, so I finally migrated north,” he says. Familiar
with the food truck taste sensations in those areas,
he saw an opportunity to bring the “Best Burger
Ever” to Wilmington.
The Patty Wagon promises hearty burgers with
angourmet twist. Quality ingredients, reliable taste:
“Keep it simple,” Smith says. Except in the bun
department: keep those exceptionally squishy.
“There’s something about a cheap bun and bad
fries that just makes me mad,” Smith declares.
“Our fries are hand-cut, and we use Neomonde
brioche buns, from Raleigh; they really stand up
well to the burger.”
A cry is heard in line. “It’s HUGE,” says a
slightly built woman, a little overwhelmed by the
serving size of her cheeseburger. “How am I sup-posed
to eat this?”
“One bite at a time!” yells a man behind her, with
a chuckle.
Keep it simple, except in
the bun department: keep
those exceptionally squishy.
The Jalapeño Onion Burger
on a brioche bun
www.wrightsvillebeachmagazine.com WBM