Cape Fear area top chefs have been shuffling around, affording diners fresh opportunities for fine meals.
After seven years heading Blockade Runner’s kitchens, chef Mark Lawson departed Sept. 1 for Wilmington’s Circa Restaurant Group, Lawson said. Today, he begins work at Circa’s Osteria Cicchetti at The Forum shopping center. Blockade Runner has not released information about a Lawson replacement.
Downtown’s Rx Restaurant owners James Doss and Josh Novicki purchased The Kitchen this summer and plan to open a yet-to-be-named Rx-style restaurant there in October, Doss said. Grimm and Doss have worked together at Rx and in Charleston, S.C. Grimm was last at Dockside. His creamy crab and corn chowder won the best in show award at the 2012 Taste of Wrightsville Beach food and wine festival.
Grimm has been in the new restaurant’s kitchen lately shucking locally grown sweet corn that was frozen for later use. Downtown, chef
Fenix Nelson has left Mixto. In his absence, downtown favorite Josh Woo of YoSake is running the Mixto kitchen with help from Mixto long-timer Josh Burris, Woo and Burris said. YoSake and Mixto share owners. Woo, a local foods disciple who wowed diners with Texas Pete-seasoned delights at the 2013 Fire on the Dock pro cooking competition, and Burris, who also clocks time at downtown’s Aubriana’s, are tweaking the Mixto list. They’re blending brunch specials into the regular menu on Sundays and frying mini, bacon-wrapped burritos.
Also downtown, Hilton Wilmington Riverside has named Charles Rousey as its executive chef. Rousey shook pans at Wallace’s Mad Boar before coming to the hotel. Rousey and Hilton Wilmington Riverside in August won the best entrée award at Wilmington’s Epicurean Evening to benefit the Methodist Home for Children. Rousey and team prepared grilled scallops with arame pesto and also grilled tenderloin on a bed of blue cheese.