Wrightsville Beach visitors this spring and summer will find a fresh menu and new faces at King Neptune, New Hanover County’s oldest restaurant.
Brothers and fledgling restaurateurs Danny and Earl McPherson on Jan. 27 took over King Neptune, 11 N. Lumina Ave., downtown Wrightsville Beach.
Since then, the pair installed breakfast, lunch and dinner lists and gave the dining room a new look.
Gone are beach deck chairs and umbrellas. Schoolhouse chairs are tucked under blue clothed-tables that match beachy tan and blue wall colors. The new wood floor also hosts a sleek bar. Next door, the old, salty bar that looks like a vintage ship’s cabin remains the same.
Easy dishes fill new menus.
Breakfast features biscuits “made from scratch each and every morning.” Chicken and waffles ($7.95), steak and eggs ($8.95) and an omelette folded around crab, bacon and guacamole ($8.95) are other selections.
Lunch brings lots of salads, burgers and sandwiches like grilled pimento cheese on Texas toast ($4.95), Ruben paninni ($7.95) and a shrimp po’ boy ($7.95).
Some lunch options are available at dinnertime along with assorted entrees, many highlighting seafood.
Tomatoes, capers and shallots season shrimp scampi ($10.95). Mango pico de gallo tops blackened tuna ($12.95). Vegetarians may consider kabobs of eggplant, bell peppers, mushrooms, tomatoes and red onions served with pita bread, smoked Gouda mashed potatoes and tzatziki ($8.95).
The McPherson brothers started their food service careers with the fall 2011 purchase of Wrightsville Beach’s Shore Shack doughnut shop, 222 Causeway Dr.
Danny McPherson, 31, was previously a Bank of America vice president of finance and a real estate firm’s chief financial officer. Earl McPherson, 32, owned a remodeling company and was a real estate investor.
Foodie parents inspired the Richmond, Va., natives’ love of cooking. Later, when Danny McPherson’s worked in finance, cooking was his stress reliever.
The McPherson’s purchased King Neptune from Bernard Carroll, who owned the shop for the past 27 years. Carroll was ready to sell in 2011, but he wanted to find owners that would preserve the restaurant rather than raze it.