What to See and Where to Dine and Stay in Wilmington, North Carolina

We recently took a trip through the Carolinas to catch up with some of our favorite chefs and their new restaurant projects. One of our stops was in Wilmington, North Carolina, a small coastal town that’s just a short drive to three popular beaches: Carolina Beach, Kure Beach, and Wrightsville Beach. We were exited to revisit this town as it had been many years since our last visit and we’d heard that Wilmington is a town on the move.

Wilmington, North Carolina

Wilmington was voted as America’s Best Riverfront in USA Today’s 10 Best in their Reader’s Choice awards. It seems that many cities explode with activity when they start to show up on “The Best Of” lists, but we knew it wasn’t going to be as crowded as its sister waterfront cities in neighboring southern states, such as Savannah, Georgia and Charleston, South Carolina, because, as of yet, it’s not been overly hyped with press.

What we did find was a charming and funky southern vibe that is emerging into a town honoring their past, but with their sights set on a vibrant future, that is unique to Wilmington. Located on the scenic Cape Fear River, the city’s roots are steeped in history with classic southern architecture and gracious historic homes (think Antebellum mansions with sweeping porches). Yet the downtown area reminded us of a cross between Asheville, North Carolina and Greenville, South Carolina with its young (somewhat hippie) culture, eclectic boutiques, galleries, and trendy new bars and restaurants. There’s a lot happening with their food scene. In fact, the city just hosted its 4^th Annual Wine & Food Festival the first weekend of May.

Pinpoint Restaurant

When we saw the potential for growth in the downtown area, especially when it comes to new restaurants, it was obvious why chefs Dean Neff and his fiancé and restaurant partner, Lydia Clopton, moved to this coastal community. Its proximity to the beach, availability of fresh seafood from local fisherman, oystermen and shrimpers, and meats, poultry and produce from local farms, combined with the revitalization of the downtown area, seemed like the perfect place to build out a new restaurant for this dynamic and talented young couple.

Dean Neff’s career has given him the opportunity to work for two incredibly talented chefs. He spent almost 10 years with Hugh Acheson (Best Chef Southeast 2012, James Beard Awards) at Five & Ten in Athens, Georgia. Recently, he worked with Chef John Fleer (formerly of Blackberry Farm and Canyon Kitchen) at his restaurant Rhubarb in Asheville, North Carolina. John is a three-time James Beard Finalist for Best Chef Southeast.

Lydia (a trained pastry chef) also worked at Five & Ten and then with Chef Katie Button in Asheville, North Carolina at Nightbell, where they created impressive desserts using molecular gastronomy techniques Katie learned while at El Bulli in Spain and at NOMA in Copenhagen. With Dean and Lydia’s experience, drive, and creative forces, it was definitely time to spread their wings and do their own project.

Pinpoint’s menu and concept pays homage to Dean’s Southern roots (he grew up in nearby Savannah), the Gullah traditions, and he supports local suppliers as much as possible. The menu changes daily and is always inspired by what is available, freshest, and best. We were able to have a sampling of a number of Pinpoint’s dishes during our visit and were reminded of Dean’s creative flair and finesse in the kitchen, along with Lydia’s delightful dessert creations.

While in town, we also spent some time visiting one of his suppliers, Kyle Stenersen, at Humble Roots Farm, just outside the city in Scots Hill, North Carolina. Kyle pursued his dream of becoming a farmer with his wife, Katelyn, and began farming in January 2013. He is passionate about learning and growing his farming business and with that, the ability to supply local chefs, restaurants, local organic markets, and their farm stand. They currently have pasture-raised cows and pigs, free-roaming chickens (a breed called Freedom Rangers), eggs, and fresh produce. Dean is as committed to support this young family in their farming efforts as Kyle is to make it a successful business. And it’s a win-win for everyone.

Dean wanted to show us how to prepare one of the free-range chickens he purchases from Kyle. Because of the difference in muscle structure of the free-range bird, he makes a chicken roulade that is marinated 18-24 hours, poached, and then fried. Birds that are factory farmed don’t have the same muscle structure (because they’re raised in cages) and therefore, have meat that’s more tender than a free-range bird that exercises. However, the free-range birds have more more flavor. In order to do the Humble Roots Farm birds justice and highlight the unique flavor of a bird raised on grasses, bugs, and local organic and non-GMO feed, Dean debones the bird, prepares it roulade style, and serves it as his version of fried chicken.

Here is a video with the details on how to make a roulade. If you are interested in learning Dean’s techniques for deboning a whole chicken, then please refer to this first video that also can be found on YouTube. Im that video, he demonstrates how to debone a chicken and talks about the marinating process for the roulade. Both videos offer great techniques and tips.

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Things to See and Do in the City

There are plenty of indoor and outdoor activities to choose from in Wilmington: between visiting the three nearby beaches; adventure activities like boating, fishing, and kayaking; touring the local Antebellum homes and museums; taking a riverboat cruise along the Cape Fear River; riding in a horse-drawn trolley or carriage to see the riverfront and historic area, and visiting the USS North Carolina Battleship.

Travelers to Wilmington interested in having a culinary adventure will want to learn about the local craft beer scene and brewery tours and the local food tour company, Taste Carolina. Our morning’s tour with Taste Carolina Gourmet Food Tours included a trip to the Eagle Island Fruit Stand & Seafood Market where we wandered the isles filled with local produce and regional products (like jams and jellies) and before heading out, picked up a fresh catch of local Carolina flounder. We then followed our guide to Aubriana’s in downtown Wilmington where we met Chef Tyson Amick who conducted our cooking class.

Aubriana’s is consistently voted as one of the town’s best fine dining restaurants. Their food is described as “Southern Cuisine with a World View,” which seems appropriate with Tyson’s background as a classically trained chef who learned French and European methods and techniques. During our cooking class, he demonstrated how to filet a flounder and then prepared it with our surprise ingredients that we brought back from the market, Jolly Ranchers and cheese curds, just to make things a little more interesting. It was like an episode of Chopped (on a very small scale) and to our amazement, the final dish was beautifully presented, the fish perfectly prepared, and the combination of flavors quite tasty, thanks to Tyson’s fast thinking and creativity in the kitchen.

We also made one quick stop after lunch at nearby The Peppered Cupcake where we couldn’t choose just one from their selection of creatively flavored gourmet cupcakes, so we boxed up a few. Many of their varieties are even served warm.

Click on “Continue Reading” to find out Where to Stay in Wilmington. There’s also a very special recipe. 

Where to Stay 

The Verandas

Of course there are chain hotels where you can stay, but why not experience the historic charm and graciousness at one of the city’s stunning historic mansions that is now an award-winning B&B? There is no better place for your stay in Wilmington than at the AAA 4-Diamond (2015) and member of The Select Registry, The Verandas. Just blocks from the riverfront area, 15 minutes to the beach, and located in a quiet neighborhood, it’s the perfect location to experience the best of what Wilmington has to offer.

This 8500 square foot Victorian Italianate Mansion was lovingly and meticulously restored to its original charm and grandeur after being purchased in 1995 by its innkeepers, Dennis Madsen and Charles Pennington. The mansion had experienced extensive fire and water damage and was boarded up since 1992 when they bought the home. To look at this mansion today with its eight spacious and individually decorated guestrooms and beautiful public rooms filled with what appears to be original antiques and artwork, you would never know that the mansion was ever left abandoned.

Charles (or Chuck as he prefers to be called) was a most welcoming host during the holiday season. The impressive Christmas decorations were particularly festive as we sat in the living room and enjoyed chatting with him over a glass of wine while learning more about the history of the property. He also showed us a book compiled of the photographs from the complete restoration process beginning from when they first purchased the mansion. It was truly astounding how much work had to be done. Chuck also shared stories about the furnishings in the home, which seemed to have been carefully selected for each spot they adorned. He has donated many of the objects and art to preserve the educational and historic significance of each.

A full breakfast the next morning was elegantly served complete with china and silver in the dining room. We started with a quarter slice of a perfectly sweet and fresh pineapple sliced and served in the shell. Not missing an opportunity to have just the right touch and garnish, it came with an orange twist and raspberries on the side.

What followed was one of the most decadent breakfasts we’ve ever enjoyed at a B&B, a Pear and Brie Stuffed Croissant, which was more like a fluffy baked egg and cheese casserole. While Chuck says it’s simple to prepare, it was impressive and picture perfect presented with a buttery plum glaze poured over the top, followed by fresh raspberries and then served with a chicken sausage, and fresh orange slices for garnish. Be still my heart. He says the “dish will bring smiles from your friends and family.” And that it will.

Chuck was kind enough to share the recipe with us for his fabulous breakfast and brunch treat. You’ll find the recipe below.

If you haven’t been to Wilmington, make plans to visit this up and coming food city and historic riverfront town. When you do, book a room at The Verandas and tell Chuck we said hello. And be sure to make a reservation at Pinpoint Restaurant to visit Dean and Lydia and enjoy what’s best and freshest on their seasonal and local Southern-inspired menu.

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Disclosure – We were assisted with our travel plans by Wilmington and Beaches Convention and Visitors Bureau. We have in no way been compensated and the opinions expressed regarding our experience are our own.